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Prodotti della tipologia (ordinati per Data di deposito in Decrescente ordine): 1.041 a 1.060 di 19.326

Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks

2018-01-01 Azzollini, D.; Derossi, A.; Fogliano, V.; Lakemond, C. M. M.; Severini, C.

On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects

2018-01-01 Severini, C.; Azzollini, D.; Albenzio, M.; Derossi, A.

Starch–lipid complex formation during extrusion-cooking of model system (rice starch and oleic acid) and real food (rice starch and pistachio nut flour)

2012-01-01 De Pilli, Teresa; Derossi, Antonio; Talja, R. A.; Jouppila, K.; Severini, Carla

Extending 3D food printing application: Apple tissue microstructure as a digital model to create innovative cereal-based snacks

2021-01-01 Derossi, A.; Paolillo, M.; Verboven, P.; Nicolai, B.; Severini, C.

Interaction between Maillard reaction and lipid oxidation in model systems during high temperature treatment

1995-01-01 Severini, Carla; Lerici, C. R.

Changes in the aromatic profile of espresso coffee as a function of the grinding grade and extraction time: a study by the electronic nose system

2015-01-01 Severini, Carla; Ricci, I; Marone, M; Derossi, Antonio; De Pilli, Teresa

A review on acidifying treatments for vegetable canned food

2011-01-01 Derossi, Antonio; Fiore, A.; De Pilli, Teresa; Severini, Carla

Partial substitution of pork backfat with extra-virgin olive oil in « Salami » products: effects on chemical, physical and sensorial quality

2003-01-01 Severini, Carla; De Pilli, Teresa; Baiano, Antonietta

Avenues for non-conventional robotics technology applications in the food industry

2023-01-01 Derossi, A; Di Palma, E; Moses, Ja; Santhoshkumar, P; Caporizzi, R; Severini, C

3D-printed gummies with programmable internal voids as delivery systems for customized amounts of micronutrients

2025-01-01 Matas-Gil, Adrián; Derossi, Antonio; Martínez-Monzó, Javier; Igual, Marta; García-Segovia, Purificación; Caporizzi, Rossella; Zhang, Min; Severini, Carla

Study on the quality of ‘Salami’ with extra-virgin olive oil

2007-01-01 Fiore, A.; Mastromatteo, M.; De Pilli, Teresa; Severini, Carla

Ripening Stage Effects on Mechanical and Functional Properties of Pastry Filled with Sweet Cherries (Prunus avium, ‘Ferrovia’ Cultivar)

2014-01-01 De Pilli, Teresa; Giuliani, R.; Derossi, Antonio; Lopriore, Giuseppe; Severini, Carla

Study on different emulsifier to retain the fatty fraction during extrusion of fatty flours

2005-01-01 De Pilli, Teresa; Giuliani, R.; Carbone, B. F.; Derossi, Antonio; Severini, Carla

Osmosi ad alta temperatura ed essiccamento in corrente d'aria di prodotti ortofrutticoli

1988-01-01 Mastrocola, D; Severini, Carla; Pestalozza, A; Lerici, C. R.

Effects of operating conditions on oil loss and structure of almond snacks

2008-01-01 De Pilli, Teresa; Carbone, B. F.; Derossi, Antonio; Fiore, A.; Severini, Carla

High pressure effects on lipid oxidation of extra virgin olive oils and seed oils

1997-01-01 Severini, Carla; Romani, S; Dall'Aglio, G; Rovere, P; Conte, L; Lerici, C. R.

Studio sulla stabilità di salami “low fat”

2007-01-01 Fiore, A. .; Pilli T, De .; Severini, Carla

Microwave blanching of cubed potatoes

2003-01-01 Severini, Carla; Baiano, Antonietta; De Pilli, Teresa

Effects of non enzymatic browning reactions on lipid oxidation in emulsified model systems

1998-01-01 Severini, Carla; Romani, S.; Pinnavaia, G.; Lerici, C. R.

Application du procédé d’extrusion aux farines grasses: cas de la farine d’amande

2001-01-01 De Pilli, Teresa; Severini, Carla; Baiano, Antonietta; Guidolin, E.; Legrand, J.; Massini, R.

Titolo	Data di pubblicazione	Autore(i)
Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks	1-gen-2018	Azzollini, D.; Derossi, A.; Fogliano, V.; Lakemond, C. M. M.; Severini, C.
On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects	1-gen-2018	Severini, C.; Azzollini, D.; Albenzio, M.; Derossi, A.
Starch–lipid complex formation during extrusion-cooking of model system (rice starch and oleic acid) and real food (rice starch and pistachio nut flour)	1-gen-2012	De Pilli, Teresa; Derossi, Antonio; Talja, R. A.; Jouppila, K.; Severini, Carla
Extending 3D food printing application: Apple tissue microstructure as a digital model to create innovative cereal-based snacks	1-gen-2021	Derossi, A.; Paolillo, M.; Verboven, P.; Nicolai, B.; Severini, C.
Interaction between Maillard reaction and lipid oxidation in model systems during high temperature treatment	1-gen-1995	Severini, Carla; Lerici, C. R.
Changes in the aromatic profile of espresso coffee as a function of the grinding grade and extraction time: a study by the electronic nose system	1-gen-2015	Severini, Carla; Ricci, I; Marone, M; Derossi, Antonio; De Pilli, Teresa
A review on acidifying treatments for vegetable canned food	1-gen-2011	Derossi, Antonio; Fiore, A.; De Pilli, Teresa; Severini, Carla
Partial substitution of pork backfat with extra-virgin olive oil in « Salami » products: effects on chemical, physical and sensorial quality	1-gen-2003	Severini, Carla; De Pilli, Teresa; Baiano, Antonietta
Avenues for non-conventional robotics technology applications in the food industry	1-gen-2023	Derossi, A; Di Palma, E; Moses, Ja; Santhoshkumar, P; Caporizzi, R; Severini, C
3D-printed gummies with programmable internal voids as delivery systems for customized amounts of micronutrients	1-gen-2025	Matas-Gil, Adrián; Derossi, Antonio; Martínez-Monzó, Javier; Igual, Marta; García-Segovia, Purificación; Caporizzi, Rossella; Zhang, Min; Severini, Carla
Study on the quality of ‘Salami’ with extra-virgin olive oil	1-gen-2007	Fiore, A.; Mastromatteo, M.; De Pilli, Teresa; Severini, Carla
Ripening Stage Effects on Mechanical and Functional Properties of Pastry Filled with Sweet Cherries (Prunus avium, ‘Ferrovia’ Cultivar)	1-gen-2014	De Pilli, Teresa; Giuliani, R.; Derossi, Antonio; Lopriore, Giuseppe; Severini, Carla
Study on different emulsifier to retain the fatty fraction during extrusion of fatty flours	1-gen-2005	De Pilli, Teresa; Giuliani, R.; Carbone, B. F.; Derossi, Antonio; Severini, Carla
Osmosi ad alta temperatura ed essiccamento in corrente d'aria di prodotti ortofrutticoli	1-gen-1988	Mastrocola, D; Severini, Carla; Pestalozza, A; Lerici, C. R.
Effects of operating conditions on oil loss and structure of almond snacks	1-gen-2008	De Pilli, Teresa; Carbone, B. F.; Derossi, Antonio; Fiore, A.; Severini, Carla
High pressure effects on lipid oxidation of extra virgin olive oils and seed oils	1-gen-1997	Severini, Carla; Romani, S; Dall'Aglio, G; Rovere, P; Conte, L; Lerici, C. R.
Studio sulla stabilità di salami “low fat”	1-gen-2007	Fiore, A. .; Pilli T, De .; Severini, Carla
Microwave blanching of cubed potatoes	1-gen-2003	Severini, Carla; Baiano, Antonietta; De Pilli, Teresa
Effects of non enzymatic browning reactions on lipid oxidation in emulsified model systems	1-gen-1998	Severini, Carla; Romani, S.; Pinnavaia, G.; Lerici, C. R.
Application du procédé d’extrusion aux farines grasses: cas de la farine d’amande	1-gen-2001	De Pilli, Teresa; Severini, Carla; Baiano, Antonietta; Guidolin, E.; Legrand, J.; Massini, R.

Prodotti della tipologia (ordinati per Data di deposito in Decrescente ordine): 1.041 a 1.060 di 19.326

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