Sfoglia per Autore
Assessment of phenolic antioxidant capacity of durum wheat grains by the novel QUENCHER-ABTS assay
2015-01-01 Flagella, Zina; Laus, M. N.; Di Benedetto, N. A.; Caporizzi, R.; Soccio M., Alfarano M.; Pastore, Donato
Assessment of phenolic antioxidant capacity of durum wheat grains by the novel QUENCHER-ABTS assay
2015-01-01 Flagella, Zina; Laus, M. N.; Di Benedetto, N. A.; Caporizzi, R.; Soccio M., Alfarano M.; Pastore, Donato
Antioxidant capacity of durum wheat large flour particles may be evaluated by QUENCHERABTS assay by adopting a proper calculation mode
2015-01-01 DI BENEDETTO, N. A.; Alfarano, Michela; Laus, M. N.; Caporizzi, R.; Soccio, Mario; Robbe, C.; Flagella, Zina; Pastore, Donato
Evaluation of Phenolic Antioxidant Capacity in Grains of Modern and Old Durum Wheat Genotypes by the Novel QUENCHERABTS Approach
2015-01-01 Laus, M.; Di Benedetto, N.; Caporizzi, R.; Tozzi, D.; Soccio, M.; Giuzio, L.; De Vita, P.; Flagella, Z.; Pastore, D.
How Much Caffeine in Coffee Cup? Effects of Processing Operations, Extraction Methods and Variables
2017-01-01 Severini, Carla; Derossi, Antonio; Ricci, Ilde; Fiore, Anna Giuseppina; Caporizzi, Rossella
Cereal-based and insect-enriched printable food: from formulation to post processing treatments. Status and perspectives
2018-01-01 Caporizzi, R.; Derossi, A.; Severini, C.
Cereal-Based and Insect-Enriched Printable Food
2018-01-01 Caporizzi, Rossella; Derossi, Antonio; Severini, Carla
Critical Variables in 3D Food Printing
2018-01-01 Derossi, Antonio; Caporizzi, Rossella; Ricci, Ilde; Severini, Carla
Critical Variables in ‘3D Food Printing. Fundamentals of 3D food printing and applications
2018-01-01 Derossi, A.; Caporizzi, R.; Ricci, I.; Severini, C.
Application of 3D printing for customized food. A case on the development of a fruit-based snack for children
2018-01-01 Derossi, Antonio; Caporizzi, Rossella; Azzollini, Domenico; Severini, Carla
How grinding levels and brewing methods (Espresso, American, Turkish) could affect the antioxidant activity and bioactive compounds in a coffee cup
2018-01-01 Derossi, Antonio; Ricci, Ilde; Caporizzi, Rossella; Fiore, Anna; Severini, Carla
Development and valorisation of a nutritionally rich minor cereal (Eragrostis tef) by conventional and innovative techniques
2018-01-01 Caporizzi, Rossella
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.
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.
Manufacturing personalized food for people uniqueness. An overview from traditional to emerging technologies
2020-01-01 Derossi, Antonio; Husain, Ahmad; Caporizzi, Rossella; 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.
Programmable texture properties of cereal-based snack mediated by 3D printing technology
2020-01-01 Derossi, A.; Caporizzi, R.; Paolillo, M.; Severini, C.
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, Carla; Caporizzi, Rossella; Fiore, Anna Giuseppina; Ricci, Ilde; Onur, Oral Mehmet; Derossi, Antonio
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
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.
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