logo
科言猫学术研究的AI总结
language
手机端手机端
  • Phone Feature微信小程序
简体中文简体中文
notice消息通知
博客博客
delete
arrow
返回
A

Antonio Derossi

University of Foggia

36H指数
124论文数
4.3K被引数
收录论文 67
发表时间
logo
Casein-based ink for enabling sustainable 3D printed materials酪蛋白基墨水用于实现可持续3D打印材料
errJournal of Food Engineering
IF5.8
err2026-09-29
err0
PREAI
errBareen, Muhammad Abdullah; Caporizzi, Rossella; Santhoshkumar, Paramasivam; Montebello, Roberta; Mohammadpour, Hooriyeh; D'Incecco, Paolo; Severini, Carla; Derossi, Antonio
err分享
err收藏
A kinematic digital twin approach to study the chaotic mixing of a liquid food system by using a delta robot with 4-DOF基于4-DOF delta机器人的运动学数字孪生方法研究液体食品系统的混沌混合
errJournal of Food Engineering
IF5.8
err2026-08-16
err0
errOAAI
errParamasivam Santhoshkumar; Rossella Caporizzi; Nicola de Polli; Antonio Derossi
err分享
err收藏
Integration of ancient wheat flours and almond skin by-products on the technological properties of bread samples古小麦粉与杏仁皮副产物对面包样品工艺性质的影响
errFood Research International
IF8
err2026-07-01
err0
PREAI
errLacivita, Valentina; Lamacchia, Carmela; Speranza, Barbara; Racioppo, Angela; Caporizzi, Rossella; Derossi, Antonio
err分享
err收藏
A bibliometric study on robotics in food processing: current status, progress and future perspective食品加工中机器人技术的文献计量学研究：现状、进展与未来展望
errFuture Foods
IF8.2
err2026-06-25
err0
errOAAI
errParamasivam Santhoshkumar; Rossella Caporizzi; Nicola de Polli; Antonio Derossi
err分享
err收藏
Reshaping the mixing operation: 2D/3D digitally-designed trajectories enabled by Delta Robot affect the droplet breakup and the emulsion properties.重塑混合操作：由Delta机器人实现的2D/3D数字化设计轨迹影响液滴破碎和乳液性质。
errJournal of Food Engineering
IF5.8
err2026-04-16
err0
errOAAI
errEleonora Di Palma; Muhammad Abdullah Bareen; Rossella Caporizzi; Antonio Derossi
err分享
err收藏
Gluten Friendly and fecal microbiota of celiac subjects: Evidence of a quali-quantitative changes in the community structure and in the top genera无麸质饮食与乳糜泻患者粪便微生物群：证据表明群落结构和优势属存在质-量变化
errFood Bioscience
IF5.9
err2025-09-26
err0
errOAAI
errAntonio Bevilacqua; Orazio Palmieri; Maria Rosaria Corbo; Milena Sinigaglia; Alessandra Carella; Antonio Derossi; Carmela Lamacchia
err分享
err收藏
Enhancing 3D Printing Performance and Product Quality Through the Valorization of Food By-Products and Waste通过食品副产物和废弃物的增值利用提升3D打印性能和产品质量
errComprehensive Reviews in Food Science and Food Safety
IF14.1
err2025-09-14
err0
PREAI
errMohammed A. Bareen; Derossi Antonio; Maria G. Corradini; Caporizzi Rossella; D'Incecco Paolo; Sindaco Marta; Severini Carla
err分享
err收藏
Development of a 3D-printed food based on arrowhead (Sagittaria sagittifolia L.) byproducts: Effects of hydrocolloids on printability and post-processing performance基于慈姑（Sagittaria sagittifolia L.）副产物的3D打印食品开发：亲水胶体对打印性能和后处理性能的影响
errFood Research International
IF8
err2025-09-06
err0
PREAI
errQing Guo; Min Zhang; Chung Lim Law; Antonio Derossi; Luming Rui
err分享
err收藏
New insights into morphing food through a semi-automated system for creating accurate surface grooves of varying depths on cereal-based snacks通过一种半自动化系统，对在谷物类零食上创建具有不同深度的精确表面凹槽以实现形态变化的食品的新见解
errJournal of Food Engineering
IF5.8
err2025-06-17
err0
errOAAI
errEleonora Di Palma; Antonio Derossi; Rossella Caporizzi; Lining Yao; Teng Zhang; Carla Severini
err分享
err收藏
Boosting the role of complex food structure on oral breakdown and sweetness perception by digitally designed and 3D printed biscuits
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2025-06-01
err0
errOAAI
errCaporizzi, Rossella; Derossi, Antonio; Devahastin, Sakamon; Severini, Carla
err分享
err收藏
3D-printed gummies with programmable internal voids as delivery systems for customized amounts of micronutrients
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2025-03-01
err0
errOAAI
errMatas-Gil, Adrian; Derossi, Antonio; Martinez-Monzo, Javier; Igual, Marta; Garcia-Segovia, Purificacion; Caporizzi, Rossella; Zhang, Min; Severini, Carla
err分享
err收藏
Dynamic shape changes of dried pasta during cooking via designed surface grooves
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2025-03-01
err1
errOAAI
errDi Palma, E.; Derossi, A.; Zhang, T.; Yao, L.; Caporizzi, R.; Severini, C.
err分享
err收藏
Investigating the Impact of the Degree of Sharpness on the Microstructure of Fresh-Cut Apples研究刀刃锋利度对鲜切苹果微观结构的影响
errFOODS
IF5.1
err2025-02-14
err0
errOAAI
errIncardona, Alessia; Amodio, Maria Luisa; Derossi, Antonio; Colelli, Giancarlo
err分享
err收藏
Discover hidden value of almond by-products: Nutritional, sensory, technological and microbiological aspects
errFUTURE FOODS
IF8.2
err2024-12-01
err2
errOAAI
errLacivita, Valentina; Derossi, Antonio; Caporizzi, Rossella; Lamacchia, Carmela; Speranza, Barbara; Guerrieri, Angela; Racioppo, Angela; Corbo, Maria Rosaria; Sinigaglia, Milena; Severini, Carla
err分享
err收藏
Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption个性化，数字化设计的3D打印食品，重塑食品制造和消费
errNPJ SCIENCE OF FOOD
IF7.8
err2024-08-21
err5
errOAAI
errDerossi, Antonio; Spence, Charles; Corradini, Maria G.; Jekle, Mario; Fahmy, Ahmed Raouf; Caporizzi, Rossella; Devahastin, Sakamon; Moses, Jeyan Arthur; Le-Bail, Alain; Zhou, Weibiao; Zhang, Min; Bhandari, Bhesh; Severini, Carla
err分享
err收藏
Avenues for non-conventional robotics technology applications in the food industry非传统机器人技术在食品工业中的应用途径
errFOOD RESEARCH INTERNATIONAL
IF8
err2023-11-01
err6
errOAAI
errDerossi, A.; Di Palma, E.; Moses, J. A.; Santhoshkumar, P.; Caporizzi, R.; Severini, C.
err分享
err收藏
Gluten FriendlyTM: Technology and effects of flour and bread on gut microbiota of celiac subjects. A review面筋友好tm: 面粉和面包对腹腔受试者肠道微生物群的技术和影响。一篇评论
errFOOD BIOSCIENCE
IF5.9
err2023-06-01
err1
errOAAI
errBevilacqua, Antonio; Palmieri, Orazio; Derossi, Antonio; Corbo, Maria Rosaria; Sinigaglia, Milena; Severini, Carla; Lamacchia, Carmela
err分享
err收藏
Accelerating the process development of innovative food products by prototyping through 3D printing technology
errFOOD BIOSCIENCE
IF5.9
err2023-04-01
err8
errOAAI
errDerossi, A.; Corradini, M. G.; Caporizzi, R.; Oral, M. O.; Severini, C.
err分享
err收藏
Extending 3D food printing application: Apple tissue microstructure as a digital model to create innovative cereal-based snacks
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2022-03-01
err17
PREAI
errDerossi, Antonio; Paolillo, Maddalena; Verboven, Pieter; Nicolai, Bart; Severini, Carla
err分享
err收藏
Analyzing the most promising innovations in food printing. Programmable food texture and 4D foods
errFUTURE FOODS
IF8.2
err2021-12-01
err20
errOAAI
errOral, M. O.; Derossi, A.; Caporizzi, R.; Severini, C.
err分享
err收藏

研究方向

暂时未获取到该数据
合作学者
合作期刊
C
Charles Spence
H 指数: 136 · 论文数: 1.4K
张民 封面图
张民 (Min Zhang)
H 指数: 120 · 论文数: 1.8K
B
Bhesh Bhandari
H 指数: 110 · 论文数: 1.1K
B
Bart Nicolaı̈
H 指数: 87 · 论文数: 1.5K
P
Pieter Verboven
H 指数: 75 · 论文数: 879
查看更多