Hasil Pencarian - Davide De Angelis

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  1. 1
    The Importance of Edible Films and Coatings for Sustainable Food Development

    The Importance of Edible Films and Coatings for Sustainable Food Development oleh Carmine Summo, Davide De Angelis

    Diterbitkan 2022-10-01
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  2. 2
    Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector

    Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector oleh Giacomo Squeo, Davide De Angelis, Riccardo Leardi, Carmine Summo, Francesco Caponio

    Diterbitkan 2021-05-01
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  3. 3
    Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling

    Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling oleh Antonella Pasqualone, Barbara Laddomada, Fatma Boukid, Davide De Angelis, Carmine Summo

    Diterbitkan 2020-11-01
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  4. 4
    Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content

    Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content oleh Carmine Summo, Davide De Angelis, Graziana Difonzo, Francesco Caponio, Antonella Pasqualone

    Diterbitkan 2020-08-01
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  5. 5
    Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking

    Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking oleh Davide De Angelis, Christina Opaluwa, Antonella Pasqualone, Heike P. Karbstein, Carmine Summo

    Diterbitkan 2023-01-01
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  6. 6
    Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas

    Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas oleh Carmine Summo, Davide De Angelis, Isabelle Rochette, Claire Mouquet-Rivier, Antonella Pasqualone

    Diterbitkan 2019-03-01
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  7. 7
    Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review

    Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review oleh Francesca Vurro, Davide De Angelis, Giacomo Squeo, Francesco Caponio, Carmine Summo, Antonella Pasqualone

    Diterbitkan 2024-08-01
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  8. 8
    Effect of Mineral and Organic Fertilization on <i>desi</i> and <i>kabuli</i> Chickpea (<i>Cicer arietinum</i> L.): Plant Growth and Production, Hydration Properties, Bioactive Compounds, and Antioxidant Activity

    Effect of Mineral and Organic Fertilization on <i>desi</i> and <i>kabuli</i> Chickpea (<i>Cicer arietinum</i> L.): Plant Growth and Production, Hydration Properties, Bioactive Comp... oleh Antonella Pasqualone, Carmine Summo, Davide De Angelis, Giovanna Cucci, Davide Caranfa, Giovanni Lacolla

    Diterbitkan 2021-07-01
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  9. 9
    The Effect of the Addition of <i>Apulian black</i> Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products

    The Effect of the Addition of <i>Apulian black</i> Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products oleh Antonella Pasqualone, Davide De Angelis, Giacomo Squeo, Graziana Difonzo, Francesco Caponio, Carmine Summo

    Diterbitkan 2019-10-01
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  10. 10
    Use of a Microwave Pilot Plant for Almond Disinfestation: Study on the Thermal Uniformity of the Treatment and Effect on Volatile Composition

    Use of a Microwave Pilot Plant for Almond Disinfestation: Study on the Thermal Uniformity of the Treatment and Effect on Volatile Composition oleh Antonia Tamborrino, Carmine Summo, Antonio Berardi, Davide De Angelis, Gianvito Ragone, Alessandro Leone

    Diterbitkan 2023-09-01
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  11. 11
    Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies

    Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies oleh Giacomo Squeo, Davide De Angelis, Antonio Francesco Caputi, Antonella Pasqualone, Carmine Summo, Francesco Caponio

    Diterbitkan 2023-03-01
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  12. 12
    Physical-Chemical and Nutritional Characterization of Somali <i>Laxoox</i> Flatbread and Comparison with Yemeni <i>Lahoh</i> Flatbread

    Physical-Chemical and Nutritional Characterization of Somali <i>Laxoox</i> Flatbread and Comparison with Yemeni <i>Lahoh</i> Flatbread oleh Antonella Pasqualone, Francesca Vurro, Erin Wolgamuth, Salwa Yusuf, Giacomo Squeo, Davide De Angelis, Carmine Summo

    Diterbitkan 2023-08-01
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  13. 13
    Data on the proximate composition, bioactive compounds, physicochemical and functional properties of a collection of faba beans (Vicia faba L.) and lentils (Lens culinaris Medik.)

    Data on the proximate composition, bioactive compounds, physicochemical and functional properties of a collection of faba beans (Vicia faba L.) and lentils (Lens culinaris Medik.) oleh Davide De Angelis, Antonella Pasqualone, Michela Costantini, Luigi Ricciardi, Concetta Lotti, Stefano Pavan, Carmine Summo

    Diterbitkan 2021-02-01
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  14. 14
    Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse

    Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse oleh Davide De Angelis, Antonella Pasqualone, Ignazio Allegretta, Carlo Porfido, Roberto Terzano, Giacomo Squeo, Carmine Summo

    Diterbitkan 2021-02-01
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  15. 15
    How to Balance the Yield and Protein Content of Air-classified Pulse Flour: the Influence of the Restriction Valve

    How to Balance the Yield and Protein Content of Air-classified Pulse Flour: the Influence of the Restriction Valve oleh Davide De Angelis, Aleksei Kaleda, Antonella Pasqualone, Helen Vaikma, Giacomo Squeo, Francesco Caponio, Carmine Summo

    Diterbitkan 2021-07-01
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  16. 16
    Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters

    Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters oleh Marina Mefleh, Michele Faccia, Giuseppe Natrella, Davide De Angelis, Antonella Pasqualone, Francesco Caponio, Carmine Summo

    Diterbitkan 2022-11-01
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  17. 17
    Comparing the quality of two traditional fried street foods from the raw material to the end product: The Beninese cowpea‐based ata and the Italian wheat‐based popizza

    Comparing the quality of two traditional fried street foods from the raw material to the end product: The Beninese cowpea‐based ata and the Italian wheat‐based popizza oleh Davide De Angelis, Yann E. Madodé, Aurélien Briffaz, Djidjoho Joseph Hounhouigan, Antonella Pasqualone, Carmine Summo

    Diterbitkan 2020-06-01
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  18. 18
    Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake

    Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake oleh Giacomo Squeo, Vittoria Latrofa, Francesca Vurro, Davide De Angelis, Francesco Caponio, Carmine Summo, Antonella Pasqualone

    Diterbitkan 2023-06-01
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  19. 19
    Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection

    Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection oleh Carmine Summo, Davide De Angelis, Luigi Ricciardi, Francesco Caponio, Concetta Lotti, Stefano Pavan, Antonella Pasqualone

    Diterbitkan 2019-12-01
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  20. 20
    Mechanical Characterization of Pharmaceutical Powders by Nanoindentation and Correlation with Their Behavior during Grinding

    Mechanical Characterization of Pharmaceutical Powders by Nanoindentation and Correlation with Their Behavior during Grinding oleh Laura Baraldi, Davide De Angelis, Roberto Bosi, Roberto Pennini, Irene Bassanetti, Andrea Benassi, Guido Enrico Bellazzi

    Diterbitkan 2022-05-01
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