Study of different technological strategies for sugar reduction in muffin addressed for children by Caporizzi, Rossella, Severini, Carla, Derossi, Antonio

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Effects of Texture Modifiers on Physicochemical Properties of 3D-Printed Meat Mimics from Pea Protein Isolate-Alginate Gel Mixture by Leelapunnawut, Supanut, Ngamwonglumlert, Luxsika, Devahastin, Sakamon, Derossi, Antonio, Caporizzi, Rossella, Chiewchan, Naphaporn

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Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties by Caporizzi, Rossella, Schönlechner, Regine, D'amico, Stefano, Severini, Carla, Derossi, Antonio

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Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption by Derossi, Antonio, Spence, Charles, Corradini, Maria G., Jekle, Mario, Fahmy, Ahmed Raouf, Caporizzi, Rossella, Devahastin, Sakamon, Moses, Jeyan Arthur, Le-Bail, Alain, Zhou, Weibiao, Zhang, Min, Bhandari, Bhesh, Severini, Carla

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Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology by Lamacchia, Carmela, Landriscina, Loretta, Severini, Carla, Caporizzi, Rossella, Derossi, Antonio

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How grinding level and brewing method (Espresso, American, Turkish) could affect the antioxidant activity and bioactive compounds in a coffee cup by Derossi, Antonio, Ricci, Ilde, Caporizzi, Rossella, Fiore, Anna, Severini, Carla

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Manufacturing personalized food for people uniqueness. An overview from traditional to emerging technologies by Derossi, Antonio, Husain, Ahmad, Caporizzi, Rossella, Severini, Carla

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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 by Derossi, Antonio, Caporizzi, Rossella, Paolillo, Maddalena, Oral, Mehmet Onur, Severini, Carla

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Reuse of spent espresso coffee as sustainable source of fibre and antioxidants. A map on functional, microstructure and sensory effects of novel enriched muffins by Severini, Carla, Caporizzi, Rossella, Fiore, Anna Giuseppina, Ricci, Ilde, Onur, Oral Mehmet, Derossi, Antonio

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3D-printed gummies with programmable internal voids as delivery systems for customized amounts of micronutrients by Matas-Gil, Adrián, Derossi, Antonio, Martínez-Monzó, Javier, Igual, Marta, García-Segovia, Purificación, Caporizzi, Rossella, Zhang, Min, Severini, Carla

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Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by "Gluten Friendly TM " Technology by Lamacchia, Carmela, Landriscina, Loretta, Severini, Carla, Caporizzi, Rossella, Derossi, Antonio

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Discover hidden value of almond by-products: Nutritional, sensory, technological and microbiological aspects by Lacivita, Valentina, Derossi, Antonio, Caporizzi, Rossella, Lamacchia, Carmela, Speranza, Barbara, Guerrieri, Angela, Racioppo, Angela, Corbo, Maria Rosaria, Sinigaglia, Milena, Severini, Carla

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Evaluation of Phenolic Antioxidant Capacity in Grains of Modern and Old Durum Wheat Genotypes by the Novel QUENCHERABTS Approach by Laus, Maura N., Di Benedetto, Nilde A., Caporizzi, Rossella, Tozzi, Damiana, Soccio, Mario, Giuzio, Luigia, De Vita, Pasquale, Flagella, Zina, Pastore, Donato

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The Nutrition Education Program “Bring Some Fruit to School” by Trivisano, Lucia, Angelapia, d'Aprile, Patrizia, Grieco Felicia, Dedda, Valentina, Caporizzi, Rossella

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