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

作　　者：Antonella Pasqualone ;Barbara Laddomada ;Fatma Boukid 等

出　　处：Foods. 2020 ;9(11):1705-1716.doi:10.3390/foods9111705

出版社：MDPI Publishing

文章 ID：257511503

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

作　　者：Davide De Angelis ;Aleksei Kaleda ;Antonella Pasqualone 等

出　　处：Foods. 2020 ;9(12):1754-1768.doi:10.3390/foods9121754

出版社：MDPI Publishing

文章 ID：257511532

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

作　　者：Carmine Summo ;Davide De Angelis ;Graziana Difonzo 等

出　　处：Foods. 2020 ;9(8):1057-1069.doi:10.3390/foods9081057

出版社：MDPI Publishing

文章 ID：257043866

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4.The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products

作　　者：Antonella Pasqualone ;Davide De Angelis ;Giacomo Squeo 等

出　　处：Foods. 2019 ;8(10):504-517.doi:10.3390/foods8100504

出版社：MDPI Publishing

文章 ID：257044692

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

作　　者：Giacomo Squeo ;Davide De Angelis ;Riccardo Leardi 等

出　　处：Foods. 2021 ;10(5):1128.doi:10.3390/foods10051128

出版社：MDPI Publishing

文章 ID：262288686

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	Carmine Summo	5篇
	Davide De Angelis	5篇
	Antonella Pasqualone	4篇
	Francesco Caponio	3篇
	Giacomo Squeo	3篇

	Graziana Difonzo	2篇
	Aleksei Kaleda	1篇
	Barbara Laddomada	1篇
	Fatma Boukid	1篇
	Helen Vaikma	1篇
	Mari-Liis Tammik	1篇
	Martti Tamm	1篇
	Riccardo Leardi	1篇

	Research Article	4篇
	Reviews	1篇

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