| 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 | 373 | 2018 |
| 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 | 302 | 2018 |
| 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 | 289 | 2018 |
| 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 | 189 | 2016 |
| 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 | 188 | 2018 |
| 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 | 144 | 2003 |
| 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 | 143 | 2011 |
| 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 | 143 | 2008 |
| 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 | 137 | 2005 |
| 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 | 116 | 2016 |
| 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 | 114 | 2008 |
| 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 | 97 | 2016 |
| 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), 233-244, 2016 | 96 | 2016 |
| 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 | 91 | 2021 |
| 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 | 89 | 2015 |
| 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 | 87 | 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 | 80 | 2010 |
| 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 | 79 | 2015 |
| 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 | 79 | 2010 |
| Extending the 3D food printing tests at high speed. Material deposition and effect of non-printing movements on the final quality of printed structures A Derossi, M Paolillo, R Caporizzi, C Severini Journal of Food Engineering 275, 109865, 2020 | 78 | 2020 |