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Antonio Derossi

Showing results (1-10 of 13) with videos related to

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Journal of Clinical Gastroenterology|October 15, 2016
Could the 3D Printing Technology be a Useful Strategy to Obtain Customized Nutrition?Carla Severini, Antonio Derossi
Foods (Basel, Switzerland)|September 28, 2023
Four-Dimensional (4D) Printing of Dynamic Foods-Definitions, Considerations, and Current Scientific StatusAhmed Raouf Fahmy, Antonio Derossi, Mario Jekle
Critical Reviews in Food Science and Nutrition|January 23, 2019
Manufacturing personalized food for people uniqueness. An overview from traditional to emerging technologiesAntonio Derossi, Ahmad Husain, Rossella Caporizzi, et al.
Foods (Basel, Switzerland)|February 26, 2025
Investigating the Impact of the Degree of Sharpness on the Microstructure of Fresh-Cut ApplesAlessia Incardona, Maria Luisa Amodio, Antonio Derossi, et al.
Foods (Basel, Switzerland)|February 11, 2023
Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional PropertiesRossella Caporizzi, Regine Schönlechner, Stefano D'amico, et al.
Journal of the Science of Food and Agriculture|December 13, 2017
How grinding level and brewing method (Espresso, American, Turkish) could affect the antioxidant activity and bioactive compounds in a coffee cupAntonio Derossi, Ilde Ricci, Rossella Caporizzi, et al.
Foods (Basel, Switzerland)|April 30, 2021
Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by "Gluten Friendly<sup>TM</sup>" TechnologyCarmela Lamacchia, Loretta Landriscina, Carla Severini, et al.
Food Research International (Ottawa, Ont.)|November 11, 2025
Development of a 3D-printed food based on arrowhead (Sagittaria sagittifolia L.) byproducts: Effects of hydrocolloids on printability and post-processing performanceQing Guo, Min Zhang, Chung Lim Law, et al.
Foods (Basel, Switzerland)|December 23, 2022
Effects of Texture Modifiers on Physicochemical Properties of 3D-Printed Meat Mimics from Pea Protein Isolate-Alginate Gel MixtureSupanut Leelapunnawut, Luxsika Ngamwonglumlert, Sakamon Devahastin, et al.
Journal of the Science of Food and Agriculture|September 25, 2015
How the variance of some extraction variables may affect the quality of espresso coffees served in coffee shopsCarla Severini, Antonio Derossi, Anna G Fiore, et al.
Pageof 2

Showing results (1-10 of 13) with videos related to

Sort By:
Pageof 2
Journal of Clinical Gastroenterology|October 15, 2016
Could the 3D Printing Technology be a Useful Strategy to Obtain Customized Nutrition?Carla Severini, Antonio Derossi
Foods (Basel, Switzerland)|September 28, 2023
Four-Dimensional (4D) Printing of Dynamic Foods-Definitions, Considerations, and Current Scientific StatusAhmed Raouf Fahmy, Antonio Derossi, Mario Jekle
Critical Reviews in Food Science and Nutrition|January 23, 2019
Manufacturing personalized food for people uniqueness. An overview from traditional to emerging technologiesAntonio Derossi, Ahmad Husain, Rossella Caporizzi, et al.
Foods (Basel, Switzerland)|February 26, 2025
Investigating the Impact of the Degree of Sharpness on the Microstructure of Fresh-Cut ApplesAlessia Incardona, Maria Luisa Amodio, Antonio Derossi, et al.
Foods (Basel, Switzerland)|February 11, 2023
Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional PropertiesRossella Caporizzi, Regine Schönlechner, Stefano D'amico, et al.
Journal of the Science of Food and Agriculture|December 13, 2017
How grinding level and brewing method (Espresso, American, Turkish) could affect the antioxidant activity and bioactive compounds in a coffee cupAntonio Derossi, Ilde Ricci, Rossella Caporizzi, et al.
Foods (Basel, Switzerland)|April 30, 2021
Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by "Gluten Friendly<sup>TM</sup>" TechnologyCarmela Lamacchia, Loretta Landriscina, Carla Severini, et al.
Food Research International (Ottawa, Ont.)|November 11, 2025
Development of a 3D-printed food based on arrowhead (Sagittaria sagittifolia L.) byproducts: Effects of hydrocolloids on printability and post-processing performanceQing Guo, Min Zhang, Chung Lim Law, et al.
Foods (Basel, Switzerland)|December 23, 2022
Effects of Texture Modifiers on Physicochemical Properties of 3D-Printed Meat Mimics from Pea Protein Isolate-Alginate Gel MixtureSupanut Leelapunnawut, Luxsika Ngamwonglumlert, Sakamon Devahastin, et al.
Journal of the Science of Food and Agriculture|September 25, 2015
How the variance of some extraction variables may affect the quality of espresso coffees served in coffee shopsCarla Severini, Antonio Derossi, Anna G Fiore, et al.
Pageof 2