Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling

by Antonella Pasqualone, Barbara Laddomada, Fatma Boukid, Davide De Angelis, Carmine Summo
Published 2020-11-01

Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content

by Carmine Summo, Davide de Angelis, Graziana Difonzo, Francesco Caponio, Antonella Pasqualone
Published 2020-08-01

Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector

by Giacomo Squeo, Davide De Angelis, Riccardo Leardi, Carmine Summo, Francesco Caponio
Published 2021-05-01

Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas

by Carmine Summo, Davide De Angelis, Isabelle Rochette, Claire Mouquet-Rivier, Antonella Pasqualone
Published 2019-03-01

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...

by Antonella Pasqualone, Carmine Summo, Davide De Angelis, Giovanna Cucci, Davide Caranfa, Giovanni Lacolla
Published 2021-07-01

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

by Antonella Pasqualone, Davide De Angelis, Giacomo Squeo, Graziana Difonzo, Francesco Caponio, Carmine Summo
Published 2019-10-01

Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse

by Davide De Angelis, Antonella Pasqualone, Ignazio Allegretta, Carlo Porfido, Roberto Terzano, Giacomo Squeo, Carmine Summo
Published 2021-02-01

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.)

by Davide De Angelis, Antonella Pasqualone, Michela Costantini, Luigi Ricciardi, Concetta Lotti, Stefano Pavan, Carmine Summo
Published 2021-02-01

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

by Davide De Angelis, Yann E. Madodé, Aurélien Briffaz, Djidjoho Joseph Hounhouigan, Antonella Pasqualone, Carmine Summo
Published 2020-06-01

Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection

by Carmine Summo, Davide De Angelis, Luigi Ricciardi, Francesco Caponio, Concetta Lotti, Stefano Pavan, Antonella Pasqualone
Published 2019-12-01

How to Balance the Yield and Protein Content of Air-classified Pulse Flour: the Influence of the Restriction Valve

by Davide De Angelis, Aleksei Kaleda, Antonella Pasqualone, Helen Vaikma, Giacomo Squeo, Francesco Caponio, Carmine Summo
Published 2021-07-01

Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins

by Davide De Angelis, Aleksei Kaleda, Antonella Pasqualone, Helen Vaikma, Martti Tamm, Mari-Liis Tammik, Giacomo Squeo, Carmine Summo
Published 2020-11-01

In Vitro and In Vivo Nutraceutical Characterization of Two Chickpea Accessions: Differential Effects on Hepatic Lipid Over-Accumulation

by Mariangela Centrone, Patrizia Gena, Marianna Ranieri, Annarita Di Mise, Mariagrazia D’Agostino, Maria Mastrodonato, Maria Venneri, Davide De Angelis, Stefano Pavan, Antonella Pasqualone, Carmine Summo, Valentina Fanelli, Giovanna Valenti, Giuseppe Calamita, Grazia Tamma
Published 2020-03-01