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Application of 3D printing for customized food. A case on the development of a fruit-based snack for children

Journal of food engineering, 2018-03, Vol.220, p.65-75

2018

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On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects

Food research international, 2018-04, Vol.106, p.666-676

2018

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Programmable texture properties of cereal-based snack mediated by 3D printing technology

Journal of food engineering, 2021-01, Vol.289, p.110160, Article 110160

2021

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Printing a blend of fruit and vegetables. New advances on critical variables and shelf life of 3D edible objects

Journal of food engineering, 2018-03, Vol.220, p.89-100

2018

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Variables affecting the printability of foods: Preliminary tests on cereal-based products

Innovative food science & emerging technologies, 2016-12, Vol.38, p.281-291

2016

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Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks

Innovative food science & emerging technologies, 2018-02, Vol.45, p.344-353

2018

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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

Journal of agricultural and food chemistry, 2015-03, Vol.63 (8), p.2321-2327

2015

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Study and optimization of osmotic dehydration of cherry tomatoes in complex solution by response surface methodology and desirability approach

Food science & technology, 2015-03, Vol.60 (2), p.641-648

2015

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Avenues for non-conventional robotics technology applications in the food industry

Food research international, 2023-11, Vol.173, p.113265-113265, Article 113265

2023

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The tachykinin peptide family

Pharmacological reviews, 2002-06, Vol.54 (2), p.285

2002

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OAS1 gene, Spike protein variants and persistent COVID-19-related anosmia: may the olfactory disfunction be a harbinger of future neurodegenerative disease?

European review for medical and pharmacological sciences, 2022-01, Vol.26 (2), p.347

2022

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Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology

Innovative food science & emerging technologies, 2011-10, Vol.12 (4), p.610-616

2011

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Analyzing the most promising innovations in food printing. Programmable food texture and 4D foods

Future foods : a dedicated journal for sustainability in food science, 2021-12, Vol.4, p.100093, Article 100093

2021

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On the inverse problem of the reconstruction of food microstructure from limited statistical information. A study on bread

Journal of food engineering, 2016-09, Vol.184, p.69-74

2016

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Influence of different blanching methods on colour, ascorbic acid and phenolics content of broccoli

Journal of food science and technology, 2016-01, Vol.53 (1), p.501-510

2016

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Characterizing apple microstructure via directional statistical correlation functions

Computers and electronics in agriculture, 2017-06, Vol.138, p.157-166

2017

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Reconstruction of food microstructure via statistical correlation functions. The use of lineal-path distribution functions

Journal of food engineering, 2014-12, Vol.142, p.9-16

2014

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Starch–lipid complex formation during extrusion-cooking of model system (rice starch and oleic acid) and real food (rice starch and pistachio nut flour)

European food research & technology, 2012-03, Vol.234 (3), p.517-525

2012

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Reduction in the pH of vegetables by vacuum impregnation: A study on pepper

Journal of food engineering, 2010-07, Vol.99 (1), p.9-15

2010

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TLQP-21, a VGF-derived peptide, increases energy expenditure and prevents the early phase of diet-induced obesity

Proceedings of the National Academy of Sciences - PNAS, 2006-09, Vol.103 (39), p.14584-14589

2006

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Application of pulsed vacuum acidification for the pH reduction of mushrooms

Food science & technology, 2013-12, Vol.54 (2), p.585-591

2013

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Nerve growth factor derivative NGF61/100 promotes outgrowth of primary sensory neurons with reduced signs of nociceptive sensitization

Neuropharmacology, 2017-05, Vol.117, p.134-148

2017

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Application of Vacuum Impregnation Techniques to Improve the pH Reduction of Vegetables: Study on Carrots and Eggplants

Food and bioprocess technology, 2013-11, Vol.6 (11), p.3217-3226

2013

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APPLE SLICES ENRICHED WITH ALOE VERA BY VACUUM IMPREGNATION

Italian journal of food science, 2018-01, Vol.30 (2), p.256

2018

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Application of vacuum impregnation with anti-freezing proteins to improve the quality of truffles

Journal of food science and technology, 2015-11, Vol.52 (11), p.7200-7208

2015

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Application of 3D printing for customized food. A case on the development of a fruit-based snack for children

On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects

Programmable texture properties of cereal-based snack mediated by 3D printing technology

Printing a blend of fruit and vegetables. New advances on critical variables and shelf life of 3D edible objects

Variables affecting the printability of foods: Preliminary tests on cereal-based products

Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks

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

Study and optimization of osmotic dehydration of cherry tomatoes in complex solution by response surface methodology and desirability approach

Avenues for non-conventional robotics technology applications in the food industry

The tachykinin peptide family

OAS1 gene, Spike protein variants and persistent COVID-19-related anosmia: may the olfactory disfunction be a harbinger of future neurodegenerative disease?

Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology

Analyzing the most promising innovations in food printing. Programmable food texture and 4D foods

On the inverse problem of the reconstruction of food microstructure from limited statistical information. A study on bread

Influence of different blanching methods on colour, ascorbic acid and phenolics content of broccoli

Characterizing apple microstructure via directional statistical correlation functions

Reconstruction of food microstructure via statistical correlation functions. The use of lineal-path distribution functions

Starch–lipid complex formation during extrusion-cooking of model system (rice starch and oleic acid) and real food (rice starch and pistachio nut flour)

Reduction in the pH of vegetables by vacuum impregnation: A study on pepper

TLQP-21, a VGF-derived peptide, increases energy expenditure and prevents the early phase of diet-induced obesity

Application of pulsed vacuum acidification for the pH reduction of mushrooms

Nerve growth factor derivative NGF61/100 promotes outgrowth of primary sensory neurons with reduced signs of nociceptive sensitization

Application of Vacuum Impregnation Techniques to Improve the pH Reduction of Vegetables: Study on Carrots and Eggplants

APPLE SLICES ENRICHED WITH ALOE VERA BY VACUUM IMPREGNATION

Application of vacuum impregnation with anti-freezing proteins to improve the quality of truffles

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