Ilde Ricci

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

C. Severini, Antonio Derossi, Ilde Ricci et al. · Journal of Food Engineering · 2017 · 265 citations

Critical Variables, Shelf Life, Edible Film +12

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, Ilde Ricci, Mauro Marone et al. · Journal of Agricultural and Food Chemistry · 2015 · 75 citations

Food Chemistry, Aromatic Profile, Regular Coffee +3

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

Antonio Derossi, Ilde Ricci, Rossella Caporizzi et al. · Journal of the Science of Food and Agriculture · 2017 · 71 citations

Reuse of spent espresso coffee as sustainable source of fibre and antioxidants. A map on functional, microstructure and sensory effects of novel enriched muffins

C. Severini, Rossella Caporizzi, Anna Fiore et al. · LWT · 2019 · 38 citations

Food Chemistry, Spent Espresso Coffee, Sustainable Source +1

Roasting Conditions, Grinding Level and Brewing Method Highly Affect the Healthy Benefits of A Coffee Cup

C. Severini, Antonio Derossi, Ilde Ricci et al. · International Journal of Clinical Nutrition & Dietetics · 2018 · 21 citations · Full text