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1.1 Articolo in rivista: [19326] Home page tipologia

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Prodotti della tipologia (ordinati per Data di deposito in Decrescente ordine): 941 a 960 di 19.326

Use of humectants for the stabilization of pesto sauce

2008-01-01 Severini, C.; Corbo, M. R.; Derossi, A.; Bevilacqua, A.; Giuliani, R.

Drawing the scientific landscape of 3D Food Printing. Maps and interpretation of the global information in the first 13 years of detailed experiments, from 2007 to 2020

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

Study on pH lowering in preserved asparagus cream

2004-01-01 Derossi, Antonio; Palmieri, L.; De Giorgi, A.; Loiudice, R.; Severini, Carla

Study of different technological strategies for sugar reduction in muffin addressed for children

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

Use of microwave processing to reduce the intial contamination by Alicyclobacillus acidoterrestris in cream asparagus and effect of the treatment on the the lipid fraction

2010-01-01 Giuliani, Roma; Bevilacqua, Antonio; Corbo, Maria Rosaria; Severini, Carla

Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties

2023-01-01 Caporizzi, Rossella; Schönlechner, Regine; D'Amico, Stefano; Severini, Carla; Derossi, Antonio

OPTMIZATION OF EXTRUSION PROCESS OF RICE FLOUR ENRICHED WITH PISTACHIO NUT FLOUR

2016-01-01 Severini, Carla; De Pilli, Teresa; Derossi, Antonio

Programmable texture properties of cereal-based snack mediated by 3D printing technology

2020-01-01 Derossi, A.; Caporizzi, R.; Paolillo, M.; Severini, C.

Cooking quality characterisation of ‘spaghetti’ based on soft wheat flour enriched with oat flour

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

Influenza della forma di differenti confezioni sull'effetto sterilizzante sufficiente

2010-01-01 Derossi, Antonio; La Penna, Maria Pina; De Pilli, Teresa; Severini, Carla

Prediction of water activity in vegetables creams: note 1

2006-01-01 Derossi, Antonio; Severini, Carla

Effect of proteins on the formation of starch-lipid complexes during extrusion cooking of wheat flour with the addition of oleic acid

2015-01-01 De Pilli, Teresa; Legrand, Jack; Derossi, Antonio; Severini, Carla

Analyzing the effects of 3D printing process per se on the microstructure and mechanical properties of cereal food products

2020-01-01 Derossi, A.; Caporizzi, R.; Oral, M. O.; Severini, C.

Influenza del processo sulle caratteristiche fisiche di estrusi a base di farina di riso e copra

2007-01-01 Fiore, A.; De Pilli, Teresa; Giuliani, R.; Severini, Carla

Study on formation of starch-lipid complexes during extrusion-cooking of almond flour

2008-01-01 De Pilli, Teresa; Jouppila, K.; Ikonen, J.; Kansikas, J.; Derossi, Antonio; Severini, Carla

Essiccamento in corrente d' aria della frutta: effetti di alcuni pretrattamenti

1989-01-01 Mastrocola, D; Severini, Carla; Barbanti, D; Pinnavaia, G.

Effects of herbs on hydrolytic and oxidation degradation of olive oil in canned tomatoes

2005-01-01 Baiano, Antonietta; Gomes, T.; Severini, Carla

Extending the 3D food printing tests at high speed. Material deposition and effect of non-printing movements on the final quality of printed structures

2020-01-01 Derossi, A.; Paolillo, M.; Caporizzi, R.; Severini, C.

Printing a blend of fruit and vegetables. New advances on critical variables and shelf life of 3D edible objects

2018-01-01 Severini, C.; Derossi, A.; Ricci, I.; Caporizzi, R.; Fiore, A.

Comparison of different combined processes of preservation on the nutritional and sensory changes of “ready to eat” mackerel fillets

2019-01-01 Fiore, Anna G.; Palmieri, Luigi; Orlando, Ivana; De Giorgi, Alessandro; Derossi, Antonio; Severini, Carla

Titolo	Data di pubblicazione	Autore(i)
Use of humectants for the stabilization of pesto sauce	1-gen-2008	Severini, C.; Corbo, M. R.; Derossi, A.; Bevilacqua, A.; Giuliani, R.
Drawing the scientific landscape of 3D Food Printing. Maps and interpretation of the global information in the first 13 years of detailed experiments, from 2007 to 2020	1-gen-2021	Derossi, A.; Caporizzi, R.; Paolillo, M.; Oral, M. O.; Severini, C.
Study on pH lowering in preserved asparagus cream	1-gen-2004	Derossi, Antonio; Palmieri, L.; De Giorgi, A.; Loiudice, R.; Severini, Carla
Study of different technological strategies for sugar reduction in muffin addressed for children	1-gen-2021	Caporizzi, R.; Severini, C.; Derossi, A.
Use of microwave processing to reduce the intial contamination by Alicyclobacillus acidoterrestris in cream asparagus and effect of the treatment on the the lipid fraction	1-gen-2010	Giuliani, Roma; Bevilacqua, Antonio; Corbo, Maria Rosaria; Severini, Carla
Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties	1-gen-2023	Caporizzi, Rossella; Schönlechner, Regine; D'Amico, Stefano; Severini, Carla; Derossi, Antonio
OPTMIZATION OF EXTRUSION PROCESS OF RICE FLOUR ENRICHED WITH PISTACHIO NUT FLOUR	1-gen-2016	Severini, Carla; De Pilli, Teresa; Derossi, Antonio
Programmable texture properties of cereal-based snack mediated by 3D printing technology	1-gen-2020	Derossi, A.; Caporizzi, R.; Paolillo, M.; Severini, C.
Cooking quality characterisation of ‘spaghetti’ based on soft wheat flour enriched with oat flour	1-gen-2013	De Pilli, Teresa; Derossi, Antonio; Severini, Carla
Influenza della forma di differenti confezioni sull'effetto sterilizzante sufficiente	1-gen-2010	Derossi, Antonio; La Penna, Maria Pina; De Pilli, Teresa; Severini, Carla
Prediction of water activity in vegetables creams: note 1	1-gen-2006	Derossi, Antonio; Severini, Carla
Effect of proteins on the formation of starch-lipid complexes during extrusion cooking of wheat flour with the addition of oleic acid	1-gen-2015	De Pilli, Teresa; Legrand, Jack; Derossi, Antonio; Severini, Carla
Analyzing the effects of 3D printing process per se on the microstructure and mechanical properties of cereal food products	1-gen-2020	Derossi, A.; Caporizzi, R.; Oral, M. O.; Severini, C.
Influenza del processo sulle caratteristiche fisiche di estrusi a base di farina di riso e copra	1-gen-2007	Fiore, A.; De Pilli, Teresa; Giuliani, R.; Severini, Carla
Study on formation of starch-lipid complexes during extrusion-cooking of almond flour	1-gen-2008	De Pilli, Teresa; Jouppila, K.; Ikonen, J.; Kansikas, J.; Derossi, Antonio; Severini, Carla
Essiccamento in corrente d' aria della frutta: effetti di alcuni pretrattamenti	1-gen-1989	Mastrocola, D; Severini, Carla; Barbanti, D; Pinnavaia, G.
Effects of herbs on hydrolytic and oxidation degradation of olive oil in canned tomatoes	1-gen-2005	Baiano, Antonietta; Gomes, T.; Severini, Carla
Extending the 3D food printing tests at high speed. Material deposition and effect of non-printing movements on the final quality of printed structures	1-gen-2020	Derossi, A.; Paolillo, M.; Caporizzi, R.; Severini, C.
Printing a blend of fruit and vegetables. New advances on critical variables and shelf life of 3D edible objects	1-gen-2018	Severini, C.; Derossi, A.; Ricci, I.; Caporizzi, R.; Fiore, A.
Comparison of different combined processes of preservation on the nutritional and sensory changes of “ready to eat” mackerel fillets	1-gen-2019	Fiore, Anna G.; Palmieri, Luigi; Orlando, Ivana; De Giorgi, Alessandro; Derossi, Antonio; Severini, Carla

Prodotti della tipologia (ordinati per Data di deposito in Decrescente ordine): 941 a 960 di 19.326

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