Rossella Caporizzi scite author profile

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Rossella Caporizzi

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

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

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

Analyzing the effects of 3D printing process per se on the microstructure and mechanical properties of cereal food products

Extending the 3D food printing tests at high speed. Material deposition and effect of non-printing movements on the final quality of printed structures

Manufacturing personalized food for people uniqueness. An overview from traditional to emerging technologies

How grinding level and brewing method (Espresso, American, Turkish) could affect the antioxidant activity and bioactive compounds in a coffee cup

Critical Variables in 3D Food Printing

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