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Antonio Derossi
Antonio Derossi
Dept. of Science of Agricultural, Food and Environment
Verified email at unifg.it - Homepage
Title
Cited by
Cited by
Year
Application of 3D printing for customized food. A case on the development of a fruit-based snack for children
A Derossi, R Caporizzi, D Azzollini, C Severini
Journal of Food Engineering 220, 65-75, 2018
2952018
On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects
C Severini, D Azzollini, M Albenzio, A Derossi
Food Research International 106, 666-676, 2018
2412018
Printing a blend of fruit and vegetables. New advances on critical variables and shelf life of 3D edible objects
C Severini, A Derossi, I Ricci, R Caporizzi, A Fiore
Journal of Food Engineering 220, 89-100, 2018
2192018
Variables affecting the printability of foods: Preliminary tests on cereal-based products
C Severini, A Derossi, D Azzollini
Innovative food science & emerging technologies 38, 281-291, 2016
1642016
Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks
D Azzollini, A Derossi, V Fogliano, CMM Lakemond, C Severini
Innovative Food Science & Emerging Technologies 45, 344-353, 2018
1582018
Prevention of enzymatic browning in sliced potatoes by blanching in boiling saline solutions
C Severini, A Baiano, T De Pilli, R Romaniello, A Derossi
LWT-Food Science and Technology 36 (7), 657-665, 2003
1492003
Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology
T De Pilli, A Derossi, RA Talja, K Jouppila, C Severini
Innovative Food Science & Emerging Technologies 12 (4), 610-616, 2011
1382011
Study on formation of starch–lipid complexes during extrusion-cooking of almond flour
T De Pilli, K Jouppila, J Ikonen, J Kansikas, A Derossi, C Severini
Journal of Food Engineering 87 (4), 495-504, 2008
1382008
Combined treatments of blanching and dehydration: study on potato cubes
C Severini, A Baiano, T De Pilli, BF Carbone, A Derossi
Journal of Food Engineering 68 (3), 289-296, 2005
1302005
Mass transfer during osmotic dehydration of apples
A Derossi, T De Pilli, C Severini, MJ McCarthy
Journal of Food Engineering 86 (4), 519-528, 2008
1062008
Influence of different blanching methods on colour, ascorbic acid and phenolics content of broccoli
C Severini, R Giuliani, A De Filippis, A Derossi, T De Pilli
Journal of food science and technology 53, 501-510, 2016
962016
Reduction in the pH of vegetables by vacuum impregnation: A study on pepper
A Derossi, T De Pilli, C Severini
Journal of Food Engineering 99 (1), 9-15, 2010
832010
A study of the estimated shelf life of fresh rocket using a non-linear model
ML Amodio, A Derossi, L Mastrandrea, G Colelli
Journal of Food Engineering 150, 19-28, 2015
822015
Could the 3D printing technology be a useful strategy to obtain customized nutrition?
C Severini, A Derossi
Journal of Clinical Gastroenterology 50, S175-S178, 2016
802016
Programmable texture properties of cereal-based snack mediated by 3D printing technology
A Derossi, R Caporizzi, M Paolillo, C Severini
Journal of Food Engineering 289, 110160, 2021
752021
How grinding level and brewing method (Espresso, American, Turkish) could affect the antioxidant activity and bioactive compounds in a coffee cup
A Derossi, I Ricci, R Caporizzi, A Fiore, C Severini
Journal of the Science of Food and Agriculture 98 (8), 3198-3207, 2018
742018
Understanding the drying kinetic and hygroscopic behaviour of larvae of yellow mealworm (Tenebrio molitor) and the effects on their quality
D Azzollini, A Derossi, C Severini
Journal of Insects as Food and Feed 2 (4), 233-243, 2016
742016
Changes in the aromatic profile of espresso coffee as a function of the grinding grade and extraction time: a study by the electronic nose system
C Severini, I Ricci, M Marone, A Derossi, T De Pilli
Journal of agricultural and food chemistry 63 (8), 2321-2327, 2015
712015
Vitamin C kinetic degradation of strawberry juice stored under non-isothermal conditions
A Derossi, T De Pilli, AG Fiore
LWT-Food Science and Technology 43 (4), 590-595, 2010
712010
Study and optimization of osmotic dehydration of cherry tomatoes in complex solution by response surface methodology and desirability approach
A Derossi, C Severini, A Del Mastro, T De Pilli
LWT-Food Science and Technology 60 (2), 641-648, 2015
672015
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