Davide De Angelis

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 17

Top Topics

Saccharomyces Cerevisiae

Top Venues

Foods (Basel, Switzerland)

Journal of the science of food and agriculture

Plants (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Francesca Vurro, Davide De Angelis, Giacomo Squeo, Francesco Caponio, Carmine Summo, Antonella Pasqualone
Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review. Foods (Basel, Switzerland) 13 (16) (2024)
Francesca Vurro, Davide De Angelis, Giacomo Squeo, Francesco Caponio, Carmine Summo, Antonella Pasqualone
Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review. Foods (Basel, Switzerland) 13 (16) (2024)
Giacomo Squeo, Davide De Angelis, Antonio Francesco Caputi, Antonella Pasqualone, Carmine Summo, Francesco Caponio
Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies. Foods (Basel, Switzerland) 12 (6) (2023)
Giacomo Squeo, Davide De Angelis, Antonio Francesco Caputi, Antonella Pasqualone, Carmine Summo, Francesco Caponio
Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies. Foods (Basel, Switzerland) 12 (6) (2023)
Davide De Angelis, Vittoria Latrofa, Francesco Caponio, Antonella Pasqualone, Carmine Summo
Techno-Functional Properties of Dry-Fractionated Plant-Based Proteins and Application in Food Product Development: A Review. Journal of the science of food and agriculture (2023)
Davide De Angelis, Vittoria Latrofa, Giacomo Squeo, Antonella Pasqualone, Carmine Summo
Dry-fractionated protein concentrate as egg replacer in sponge cake: how the rheological properties of the batters affect the physical and structural quality of the products. Journal of the science of food and agriculture (2023)
Antonella Pasqualone, Francesca Vurro, Erin Wolgamuth, Salwa Yusuf, Giacomo Squeo, Davide De Angelis, Carmine Summo
Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread. Foods (Basel, Switzerland) 12 (16) (2023)
Giacomo Squeo, Vittoria Latrofa, Francesca Vurro, Davide De Angelis, Francesco Caponio, Carmine Summo, Antonella Pasqualone
Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake. Foods (Basel, Switzerland) 12 (13) (2023)
Davide De Angelis, Antonella Pasqualone, Giacomo Squeo, Carmine Summo
Almond okara as a valuable ingredient in biscuit preparation. Journal of the science of food and agriculture (2022)
Marina Mefleh, Michele Faccia, Giuseppe Natrella, Davide De Angelis, Antonella Pasqualone, Francesco Caponio, Carmine Summo
Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters. Foods (Basel, Switzerland) 11 (22) (2022)
Carmine Summo, Davide De Angelis
The Importance of Edible Films and Coatings for Sustainable Food Development. Foods (Basel, Switzerland) 11 (20) (2022)
Marina Mefleh, Antonella Pasqualone, Francesco Caponio, Davide De Angelis, Giuseppe Natrella, Carmine Summo, Michele Faccia
Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin-olive oil emulsion-filled gel. Journal of the science of food and agriculture 102 (12) (2022)
Antonella Pasqualone, Carmine Summo, Davide De Angelis, Giovanna Cucci, Davide Caranfa, Giovanni Lacolla
Effect of Mineral and Organic Fertilization on desi and kabuli Chickpea (Cicer arietinum L.): Plant Growth and Production, Hydration Properties, Bioactive Compounds, and Antioxidant Activity. Plants (Basel, Switzerland) 10 (7) (2021)
Giacomo Squeo, Davide De Angelis, Riccardo Leardi, Carmine Summo, Francesco Caponio
Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector. Foods (Basel, Switzerland) 10 (5) (2021)
Antonella Pasqualone, Barbara Laddomada, Fatma Boukid, Davide De Angelis, Carmine Summo
Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling. Foods (Basel, Switzerland) 9 (11) (2020)
Carmine Summo, Davide De Angelis, Graziana Difonzo, Francesco Caponio, Antonella Pasqualone
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content. Foods (Basel, Switzerland) 9 (8) (2020)
Davide De Angelis, Aleksei Kaleda, Antonella Pasqualone, Helen Vaikma, Martti Tamm, Mari-Liis Tammik, Giacomo Squeo, Carmine Summo
Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins. Foods (Basel, Switzerland) 9 (12) (2020)