1. Accelerating the process development of innovative food products by prototyping through 3D printing technology. (April 2023) Authors: Derossi, A.; Corradini, M.G.; Caporizzi, R.; Oral, M.O.; Severini, C. Journal: Food bioscience Issue: Volume 52(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Analyzing the effects of 3D printing process per se on the microstructure and mechanical properties of cereal food products. (December 2020) Authors: Derossi, A.; Caporizzi, R.; Oral, M.O.; Severini, C. Journal: Innovative food science & emerging technologies Issue: Volume 66(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Application of 3D printing for customized food. A case on the development of a fruit-based snack for children. (March 2018) Authors: Derossi, A.; Caporizzi, R.; Azzollini, D.; Severini, C. Journal: Journal of food engineering Issue: Volume 220(2018) Page Start: 65 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks. (February 2018) Authors: Azzollini, D.; Derossi, A.; Fogliano, V.; Lakemond, C.M.M.; Severini, C. Journal: Innovative food science & emerging technologies Issue: Volume 45(2018) Page Start: 344 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Extending the 3D food printing tests at high speed. Material deposition and effect of non-printing movements on the final quality of printed structures. (June 2020) Authors: Derossi, A.; Paolillo, M.; Caporizzi, R.; Severini, C. Journal: Journal of food engineering Issue: Volume 275(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. From biorefinery of microalgal biomass to vacuum impregnation of fruit. A multidisciplinary strategy to develop innovative food with increased nutritional properties. (June 2021) Authors: Derossi, A.; Francavilla, M.; Monteleone, M.; Caporizzi, R.; Severini, C. Journal: Innovative food science & emerging technologies Issue: Volume 70(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Measuring the food microstructure by two-point cluster function. (March 2016) Authors: Derossi, A.; Severini, C.; De Pilli, T. Journal: Journal of food engineering Issue: Volume 173(2016:Mar.) Page Start: 42 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Nerve growth factor derivative NGF61/100 promotes outgrowth of primary sensory neurons with reduced signs of nociceptive sensitization. (1st May 2017) Authors: Severini, C.; Petrocchi Passeri, P.; Ciotti, M.T.; Florenzano, F.; Petrella, C.; Malerba, F.; Bruni, B.; D'Onofrio, M.; Arisi, I.; Brandi, R.; Possenti, R.; Calissano, P.; Cattaneo, A. Journal: Neuropharmacology Issue: Volume 117(2017) Page Start: 134 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects. (April 2018) Authors: Severini, C.; Azzollini, D.; Albenzio, M.; Derossi, A. Journal: Food research international Issue: Volume 106(2018) Page Start: 666 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. On the inverse problem of the reconstruction of food microstructure from limited statistical information. A study on bread. (September 2016) Authors: Derossi, A.; Severini, C.; Ricci, I. Journal: Journal of food engineering Issue: Volume 184(2016:Sep.) Page Start: 69 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗