Carla Severini
Carla Severini
Professore associato, Università di Foggia
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Partial substitution of pork backfat with extra-virgin olive oil in ‘salami’products: effects on chemical, physical and sensorial quality
C Severini, T De Pilli, A Baiano
Meat Science 64 (3), 323-331, 2003
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
Combined effects in preventing enzymatic browning reactions in minimally processed fruit
MC Nicoli, M Anese, C Severini
Journal of Food Quality 17 (3), 221-229, 1994
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
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
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
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
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
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
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
Air drying of plums. A comparison among twelve cultivars
D Barbanti, D Mastrocola, C Severini
Sciences des aliments 14 (1), 61-73, 1994
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
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
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
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
Autoxidation of packed almonds as affected by Maillard reaction volatile compounds derived from roasting
C Severini, T Gomes, T De Pilli, S Romani, R Massini
Journal of agricultural and food chemistry 48 (10), 4635-4640, 2000
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 (1), 501-510, 2016
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
Could the 3D printing technology be a useful strategy to obtain customized nutrition
C Severini, A Derossi
Journal of clinical gastroenterology 50 (1), S175-S178, 2016
Effects of operating conditions on oil loss and properties of products obtained by co-rotating twin-screw extrusion of fatty meal: preliminary study
T De Pilli, C Severini, A Baiano, A Derossi, A Arhaliass, J Legrand
Journal of Food Engineering 70 (1), 109-116, 2005
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