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Prodotti della tipologia (ordinati per Data di deposito in Decrescente ordine): 821 a 840 di 19.142

Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology

2021-01-01 Lamacchia, Carmela; Landriscina, Loretta; Severini, Carla; Caporizzi, Rossella; Derossi, Antonio

Dynamic shape changes of dried pasta during cooking via designed surface grooves

2025-01-01 Di Palma, E.; Derossi, A.; Zhang, T.; Yao, L.; Caporizzi, R.; Severini, C.

Effect of some emulsifiers on the structure of extrudates with high content of fat

2007-01-01 De Pilli, Teresa; Carbone, B. F.; Derossi, Antonio; Fiore, A.; Severini, Carla

Study and optimization of osmotic dehydration of cherry tomatoes in complex solution by response surface methodology and desiderability approach

2015-01-01 Derossi, Antonio; Severini, Carla; Del Mastro, A.; De Pilli, Teresa

Reuse of spent espresso coffee as sustainable source of fibre and antioxidants. A map on functional, microstructure and sensory effects of novel enriched muffins

2020-01-01 Severini, C.; Caporizzi, R.; Fiore, Ag.; Ricci, I.; Onur, O. M.; Derossi, A.

Mimicking 3D food microstructure using limited statistical information from 2D cross-sectional image

2019-01-01 Derossi, Antonio; Gerke, Kirill M.; Karsanina, Marina V.; Nicolai, Bart; Verboven, Pieter; Severini, Carla

Effects of operating conditions on oil loss and properties of products obtained by co-rotating twin-screw extrusion of fat meals: preliminary study

2005-01-01 De Pilli, Teresa; Severini, Carla; Baiano, Antonietta; Derossi, Antonio; Arhaliass, A.; Legrand, J.

Prediction of water activity in vegetable creams: note 2

2007-01-01 Derossi, Antonio; De Pilli, Teresa; Severini, Carla

Indagine sulla qualità del caffè espresso

1997-01-01 Severini, Carla; Romani, S.; Pinnavaia, G. G.

Analyzing the most promising innovations in food printing. Programmable food texture and 4D foods

2021-01-01 Oral, M. O.; Derossi, A.; Caporizzi, R.; Severini, C.

Reduction in the pH of vegetables by vacuum impregnation: A study on pepper

2010-01-01 Derossi, Antonio; De Pilli, Teresa; Severini, Carla

Improving fatty extrudate structures with amylase and protease

2004-01-01 De Pilli, Teresa; Severini, Carla; Carbone, B. F.; Giuliani, R.; Derossi, Antonio

Accelerating the process development of innovative food products by prototyping through 3D printing technology

2023-01-01 Derossi, Antonio; Corradini Maria, G.; Caporizzi, Rossella; Oral M., Onur; Severini, Carla

Use of humectans for the stabilization of pesto sauce

2008-01-01 Severini, Carla; Corbo, Maria Rosaria; Derossi, Antonio; Bevilacqua, Antonio; Giuliani, Roma

Statistical Description of Food Microstructure. Extraction of Some Correlation Functions From 2D Images

2013-01-01 Derossi, Antonio; De Pilli, Teresa; Severini, Carla

Understanding the drying kinetic and hygroscopic behaviour of larvace of yellow mealworm (Tenebrio molitor) and the effects on their quality

2016-01-01 Azzolini, D.; Derossi, Antonio; Severini, Carla

Study on relationships between food kinetic state and some reactions of food degradation

2007-01-01 Derossi, Antonio; Giuliani, Roma; Severini, Carla

Studio degli effetti di pre-trattamenti diversi di acidificazione su alcuni parametri qualitativi di prodotti di origine vegetale

2004-01-01 Derossi, Antonio; Palmieri, L.; De Giorgi, A.; De Martino, E.; Severini, Carla

Autoxidation of packed roasted almonds as affected by two different packaging films

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

Physical and chemical changes in vacuum packaged parmigiano reggiano cheese during storage at 25, 2 and -25C

1998-01-01 Severini, Carla; Bressa, F.; Dalla Rosa, M.

Titolo	Data di pubblicazione	Autore(i)
Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology	1-gen-2021	Lamacchia, Carmela; Landriscina, Loretta; Severini, Carla; Caporizzi, Rossella; Derossi, Antonio
Dynamic shape changes of dried pasta during cooking via designed surface grooves	1-gen-2025	Di Palma, E.; Derossi, A.; Zhang, T.; Yao, L.; Caporizzi, R.; Severini, C.
Effect of some emulsifiers on the structure of extrudates with high content of fat	1-gen-2007	De Pilli, Teresa; Carbone, B. F.; Derossi, Antonio; Fiore, A.; Severini, Carla
Study and optimization of osmotic dehydration of cherry tomatoes in complex solution by response surface methodology and desiderability approach	1-gen-2015	Derossi, Antonio; Severini, Carla; Del Mastro, A.; De Pilli, Teresa
Reuse of spent espresso coffee as sustainable source of fibre and antioxidants. A map on functional, microstructure and sensory effects of novel enriched muffins	1-gen-2020	Severini, C.; Caporizzi, R.; Fiore, Ag.; Ricci, I.; Onur, O. M.; Derossi, A.
Mimicking 3D food microstructure using limited statistical information from 2D cross-sectional image	1-gen-2019	Derossi, Antonio; Gerke, Kirill M.; Karsanina, Marina V.; Nicolai, Bart; Verboven, Pieter; Severini, Carla
Effects of operating conditions on oil loss and properties of products obtained by co-rotating twin-screw extrusion of fat meals: preliminary study	1-gen-2005	De Pilli, Teresa; Severini, Carla; Baiano, Antonietta; Derossi, Antonio; Arhaliass, A.; Legrand, J.
Prediction of water activity in vegetable creams: note 2	1-gen-2007	Derossi, Antonio; De Pilli, Teresa; Severini, Carla
Indagine sulla qualità del caffè espresso	1-gen-1997	Severini, Carla; Romani, S.; Pinnavaia, G. G.
Analyzing the most promising innovations in food printing. Programmable food texture and 4D foods	1-gen-2021	Oral, M. O.; Derossi, A.; Caporizzi, R.; Severini, C.
Reduction in the pH of vegetables by vacuum impregnation: A study on pepper	1-gen-2010	Derossi, Antonio; De Pilli, Teresa; Severini, Carla
Improving fatty extrudate structures with amylase and protease	1-gen-2004	De Pilli, Teresa; Severini, Carla; Carbone, B. F.; Giuliani, R.; Derossi, Antonio
Accelerating the process development of innovative food products by prototyping through 3D printing technology	1-gen-2023	Derossi, Antonio; Corradini Maria, G.; Caporizzi, Rossella; Oral M., Onur; Severini, Carla
Use of humectans for the stabilization of pesto sauce	1-gen-2008	Severini, Carla; Corbo, Maria Rosaria; Derossi, Antonio; Bevilacqua, Antonio; Giuliani, Roma
Statistical Description of Food Microstructure. Extraction of Some Correlation Functions From 2D Images	1-gen-2013	Derossi, Antonio; De Pilli, Teresa; Severini, Carla
Understanding the drying kinetic and hygroscopic behaviour of larvace of yellow mealworm (Tenebrio molitor) and the effects on their quality	1-gen-2016	Azzolini, D.; Derossi, Antonio; Severini, Carla
Study on relationships between food kinetic state and some reactions of food degradation	1-gen-2007	Derossi, Antonio; Giuliani, Roma; Severini, Carla
Studio degli effetti di pre-trattamenti diversi di acidificazione su alcuni parametri qualitativi di prodotti di origine vegetale	1-gen-2004	Derossi, Antonio; Palmieri, L.; De Giorgi, A.; De Martino, E.; Severini, Carla
Autoxidation of packed roasted almonds as affected by two different packaging films	1-gen-2003	Severini, Carla; Gomes, T.; De Pilli, Teresa; Baiano, Antonietta
Physical and chemical changes in vacuum packaged parmigiano reggiano cheese during storage at 25, 2 and -25C	1-gen-1998	Severini, Carla; Bressa, F.; Dalla Rosa, M.

Prodotti della tipologia (ordinati per Data di deposito in Decrescente ordine): 821 a 840 di 19.142

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IRIS Catalogo Istituzionale della Ricerca dell'Università degli Studi del Molise