CAPORIZZI, ROSSELLA

CAPORIZZI, ROSSELLA  

Dipartimento di Scienze Agrarie, Alimenti, Risorse Naturali e Ingegneria  

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Titolo Data di pubblicazione Autore(i) File
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
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
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
Development and valorisation of a nutritionally rich minor cereal (Eragrostis tef) by conventional and innovative techniques 1-gen-2018 Caporizzi, Rossella
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.
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.
How grinding levels and brewing methods (Espresso, American, Turkish) could affect the antioxidant activity and bioactive compounds in a coffee cup 1-gen-2018 Derossi, Antonio; Ricci, Ilde; Caporizzi, Rossella; Fiore, Anna; Severini, Carla
How Much Caffeine in Coffee Cup? Effects of Processing Operations, Extraction Methods and Variables 1-gen-2017 Severini, Carla; Derossi, Antonio; Ricci, Ilde; Fiore, Anna Giuseppina; Caporizzi, Rossella
Manufacturing personalized food for people uniqueness. An overview from traditional to emerging technologies 1-gen-2020 Derossi, Antonio; Husain, Ahmad; Caporizzi, Rossella; Severini, Carla
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.
Programmable texture properties of cereal-based snack mediated by 3D printing technology 1-gen-2020 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 1-gen-2020 Severini, Carla; Caporizzi, Rossella; Fiore, Anna Giuseppina; Ricci, Ilde; Onur, Oral Mehmet; Derossi, Antonio
Study of different technological strategies for sugar reduction in muffin addressed for children 1-gen-2021 Caporizzi, R.; Severini, C.; Derossi, A.