CAPORIZZI, ROSSELLA

CAPORIZZI, ROSSELLA  

Dipartimento di Scienze Agrarie, Alimenti, Risorse Naturali e Ingegneria  

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Risultati 1 - 20 di 29 (tempo di esecuzione: 0.031 secondi).
Titolo Data di pubblicazione Autore(i) File
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
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.
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.
Antioxidant capacity of durum wheat large flour particles may be evaluated by QUENCHERABTS assay by adopting a proper calculation mode 1-gen-2015 DI BENEDETTO, N. A.; Alfarano, Michela; Laus, M. N.; Caporizzi, R.; Soccio, Mario; Robbe, C.; Flagella, Zina; Pastore, Donato
Application of 3D printing for customized food. A case on the development of a fruit-based snack for children 1-gen-2018 Derossi, Antonio; Caporizzi, Rossella; Azzollini, Domenico; Severini, Carla
Assessment of phenolic antioxidant capacity of durum wheat grains by the novel QUENCHER-ABTS assay 1-gen-2015 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 1-gen-2015 Flagella, Zina; Laus, M. N.; Di Benedetto, N. A.; Caporizzi, R.; Soccio M., Alfarano M.; Pastore, Donato
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
Cereal-Based and Insect-Enriched Printable Food 1-gen-2018 Caporizzi, Rossella; Derossi, Antonio; Severini, Carla
Cereal-based and insect-enriched printable food: from formulation to post processing treatments. Status and perspectives 1-gen-2018 Caporizzi, R.; Derossi, A.; Severini, C.
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
Critical Variables in 3D Food Printing 1-gen-2018 Derossi, Antonio; Caporizzi, Rossella; Ricci, Ilde; Severini, Carla
Critical Variables in ‘3D Food Printing. Fundamentals of 3D food printing and applications 1-gen-2018 Derossi, A.; Caporizzi, R.; Ricci, I.; Severini, C.
Development and valorisation of a nutritionally rich minor cereal (Eragrostis tef) by conventional and innovative techniques 1-gen-2018 Caporizzi, Rossella
Discover hidden value of almond by-products: Nutritional, sensory, technological and microbiological aspects 1-gen-2024 Lacivita, Valentina; Derossi, Antonio; Caporizzi, Rossella; Lamacchia, Carmela; Speranza, Barbara; Guerrieri, Angela; Racioppo, Angela; Corbo, Maria Rosaria; Sinigaglia, Milena; Severini, Carla
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.
Effects of Texture Modifiers on Physicochemical Properties of 3D-Printed Meat Mimics from Pea Protein Isolate-Alginate Gel Mixture 1-gen-2022 Leelapunnawut, Supanut; Ngamwonglumlert, Luxsika; Devahastin, Sakamon; Derossi, Antonio; Caporizzi, Rossella; Chiewchan, Naphaporn
Evaluation of Phenolic Antioxidant Capacity in Grains of Modern and Old Durum Wheat Genotypes by the Novel QUENCHERABTS Approach 1-gen-2015 Laus, M.; Di Benedetto, N.; Caporizzi, R.; Tozzi, D.; Soccio, M.; Giuzio, L.; De Vita, P.; Flagella, Z.; Pastore, D.
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.
From biorefinery of microalgal biomass to vacuum impregnation of fruit. A multidisciplinary strategy to develop innovative food with increased nutritional properties 1-gen-2021 Derossi, A.; Francavilla, M.; Monteleone, M.; Caporizzi, R.; Severini, C.