| Physicochemical and sensorial evaluation of meat analogues produced from dry-fractionated pea and oat proteins D De Angelis, A Kaleda, A Pasqualone, H Vaikma, M Tamm, ML Tammik, ... Foods 9 (12), 1754, 2020 | 149 | 2020 |
| Nutritional, physico-chemical and functional characterization of a global chickpea collection C Summo, D De Angelis, L Ricciardi, F Caponio, C Lotti, S Pavan, ... Journal of Food Composition and Analysis 84, 103306, 2019 | 86 | 2019 |
| Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A. Webb) as influenced by harvest time and cultivar C Summo, M Palasciano, D De Angelis, VM Paradiso, F Caponio, ... Journal of the Science of Food and Agriculture 98 (15), 5647-5655, 2018 | 79 | 2018 |
| Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse D De Angelis, A Pasqualone, I Allegretta, C Porfido, R Terzano, G Squeo, ... Heliyon 7 (2), e06177, 2021 | 70 | 2021 |
| The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products A Pasqualone, D De Angelis, G Squeo, G Difonzo, F Caponio, C Summo Foods 8 (10), 504, 2019 | 60 | 2019 |
| Spreadable plant‐based cheese analogue with dry‐fractioned pea protein and inulin–olive oil emulsion‐filled gel M Mefleh, A Pasqualone, F Caponio, D De Angelis, G Natrella, C Summo, ... Journal of the Science of Food and Agriculture 102 (12), 5478-5487, 2022 | 48 | 2022 |
| Background, applications and issues of the experimental designs for mixture in the food sector G Squeo, D De Angelis, R Leardi, C Summo, F Caponio Foods 10 (5), 1128, 2021 | 44 | 2021 |
| Effectiveness of oat-hull-based ingredient as fat replacer to produce low fat burger with high beta-glucans content C Summo, D De Angelis, G Difonzo, F Caponio, A Pasqualone Foods 9 (8), 1057, 2020 | 39 | 2020 |
| Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection C Summo, D De Angelis, L Ricciardi, F Caponio, C Lotti, S Pavan, ... Data in brief 27, 104612, 2019 | 36 | 2019 |
| Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters M Mefleh, M Faccia, G Natrella, D De Angelis, A Pasqualone, F Caponio, ... Foods 11 (22), 3578, 2022 | 30 | 2022 |
| Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking D De Angelis, C Opaluwa, A Pasqualone, HP Karbstein, C Summo Current Research in Food Science 7, 100552, 2023 | 25 | 2023 |
| 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.) D De Angelis, A Pasqualone, M Costantini, L Ricciardi, C Lotti, S Pavan, ... Data in Brief 34, 106660, 2021 | 25 | 2021 |
| Assessment of macronutrients and alpha-galactosides of texturized vegetable proteins by near infrared hyperspectral imaging G Squeo, D De Angelis, C Summo, A Pasqualone, F Caponio, JM Amigo Journal of Food Composition and Analysis 108, 104459, 2022 | 23 | 2022 |
| Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas C Summo, D De Angelis, I Rochette, C Mouquet-Rivier, A Pasqualone Heliyon 5 (3), e01361, 2019 | 23 | 2019 |
| Application of NIR spectroscopy coupled with DD-SIMCA class modelling for the authentication of pork meat MP Totaro, G Squeo, D De Angelis, A Pasqualone, F Caponio, C Summo Journal of Food Composition and Analysis 118, 105211, 2023 | 19 | 2023 |
| Techno‐functional properties of dry‐fractionated plant‐based proteins and application in food product development: A review D De Angelis, V Latrofa, F Caponio, A Pasqualone, C Summo Journal of the Science of Food and Agriculture 104 (4), 1884-1896, 2024 | 18 | 2024 |
| The Importance of Edible Films and Coatings for Sustainable Food Development C Summo, D De Angelis Foods 11 (20), 3221, 2022 | 18 | 2022 |
| In vitro and in vivo nutraceutical characterization of two chickpea accessions: Differential effects on hepatic lipid over-accumulation M Centrone, P Gena, M Ranieri, A Di Mise, M D’Agostino, ... Antioxidants 9 (3), 268, 2020 | 15 | 2020 |
| 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 D De Angelis, YE Madodé, A Briffaz, DJ Hounhouigan, A Pasqualone, ... Legume Science 2 (2), e35, 2020 | 13 | 2020 |
| Effect of dry-fractionated pea protein on the physicochemical properties and the nutritional features of gluten-free focaccia flat bread D De Angelis, F Vurro, M Santamaria, R Garzon, CM Rosell, C Summo, ... LWT 182, 114873, 2023 | 12 | 2023 |
