Carla Severini
Università degli Studi di Foggia
H-index: 35
Europe-Italy
Top articles of Carla Severini
Title | Journal | Author(s) | Publication Date |
|---|---|---|---|
Gluten Friendly™: Technology and effects of flour and bread on gut microbiota of Celiac subjects. A review | Antonio Bevilacqua Orazio Palmieri Antonio Derossi Maria Rosaria Corbo Milena Sinigaglia | 2023/4/10 | |
Accelerating the process development of innovative food products by prototyping through 3D printing technology | Food Bioscience | A Derossi MG Corradini R Caporizzi MO Oral C Severini | 2023/4/1 |
Novel gluten-free breakfast cereals produced by extrusion cooking from rice and teff: Effects on microstructural, physical and nutritional properties | Foods | Rossella Caporizzi Regine Schönlechner Stefano D’amico Carla Severini Antonio Derossi | 2023/2/1 |
Avenues for non-conventional robotics technology applications in the food industry | A Derossi E Di Palma JA Moses P Santhoshkumar R Caporizzi | 2023/7/13 | |
Extending 3D food printing application: Apple tissue microstructure as a digital model to create innovative cereal-based snacks | Journal of Food Engineering | Antonio Derossi Maddalena Paolillo Pieter Verboven Bart Nicolai Carla Severini | 2022/3/1 |
Could 3D food printing help to improve the food supply chain resilience against disruptions such as caused by pandemic crises? | Antonio Derossi Bhesh Bhandari Kjeld van Bommel Martijn Noort Carla Severini | 2021/9 | |
Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology | Foods | Carmela Lamacchia Loretta Landriscina Carla Severini Rossella Caporizzi Antonio Derossi | 2021/4/1 |
Rheological properties, dispensing force and printing fidelity of starchy-gels modulated by concentration, temperature and resting time | Food Hydrocolloids | Maddalena Paolillo Antonio Derossi Kjeld van Bommel Martijn Noort Carla Severini | 2021/8/1 |
3d food printing: study and applications to produce innovative food products. | Innovative Food Science & Emerging Technologies | Giancarlo Colelli Carla Severini Maddalena Paolillo | 2021 |
Study of different technological strategies for sugar reduction in muffin addressed for children | NFS Journal | Rossella Caporizzi Carla Severini Antonio Derossi | 2021/6/1 |
Programmable texture properties of cereal-based snack mediated by 3D printing technology | Journal of Food Engineering | Antonio Derossi Rossella Caporizzi Maddalena Paolillo Carla Severini | 2021/1/1 |
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 | Innovative Food Science & Emerging Technologies | Antonio Derossi Rossella Caporizzi Maddalena Paolillo Mehmet Onur Oral Carla Severini | 2021/6/1 |
Analyzing the most promising innovations in food printing. Programmable food texture and 4D foods | Mehmet Onur Oral A Derossi R Caporizzi C Severini | 2021/12/1 | |
From biorefinery of microalgal biomass to vacuum impregnation of fruit. A multidisciplinary strategy to develop innovative food with increased nutritional properties | Innovative Food Science & Emerging Technologies | A Derossi M Francavilla M Monteleone R Caporizzi C Severini | 2021/6/1 |
Manufacturing personalized food for people uniqueness. An overview from traditional to emerging technologies | Antonio Derossi Ahmad Husain Rossella Caporizzi Carla Severini | 2020/4/11 | |
Reuse of spent espresso coffee as sustainable source of fibre and antioxidants. A map on functional, microstructure and sensory effects of novel enriched muffins | Lwt | Carla Severini Rossella Caporizzi Anna Giuseppina Fiore Ilde Ricci Oral Mehmet Onur | 2020/2/1 |
Analyzing the effects of 3D printing process per se on the microstructure and mechanical properties of cereal food products | Innovative Food Science & Emerging Technologies | A Derossi R Caporizzi MO Oral C Severini | 2020/12/1 |
Extending the 3D food printing tests at high speed. Material deposition and effect of non-printing movements on the final quality of printed structures | Journal of Food Engineering | A Derossi M Paolillo R Caporizzi C Severini | 2020/6/1 |
