BRESCIANI, ANDREA

BRESCIANI, ANDREA  

Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente  

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Titolo Data di pubblicazione Autori Tipo File Abstract
Impact of sprouted chickpea grits and flour on dough rheology and bread features 2024 Bresciani, AndreaSergiacomo, AlessioDe Stefani, AndreaMarti, Alessandra Article (author) -
Starch and protein characteristics of chestnut flours and their applications in gluten-free products 2024 Bresciani, AndreaRusso, DavideMagni, ChiaraMarti, Alessandra + Article (author) -
The effects of the extrusion process used for the production of maize snacks and pasta on the free, bound, and total B fumonisin contents 2024 Bresciani, Andrea + Article (author) -
A short communication on functional, rheological, and extrusion properties of high protein fractions from pulses obtained by air classification 2024 Bresciani, AndreaChiodaroli, GiuliaMarti, Alessandra + Article (author) -
Sprouted oats (Avena sativa L.) in baked goods: from the rheological properties of dough to the physical properties of biscuits 2024 Sergiacomo, AlessioBresciani, AndreaMarti, Alessandra + Article (author) -
Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses 2023 Giovanelli, GabriellaBresciani, AndreaBenedetti, SimonaChiodaroli, GiuliaRatti, SimonaBuratti, SusannaMarti, Alessandra Article (author) -
Using pre‐gelatinised red lentils in pasta production: connecting starch features and pasta cooking behaviour 2023 Bresciani, AndreaMarti, Alessandra + Article (author) -
Effect of enrichment of rice snacks with pulse seed coats on phenolic compound content, product features and consumer hedonic response 2023 Bresciani, AndreaPagliarini, EllaProserpio, CristinaMarti, Alessandra + Article (author) -
Estrusione di legumi per la produzione di analoghi della carne = Extrusion of pulses for the production of meat-analogues 2023 A. BrescianiG. ChiodaroliA. Marti + Article (author) -
Pulses pasta: innovation from the past 2022 A. BrescianiA. Marti Conference Object -
High moisture extrusion of pulses for the production of meat analogues 2022 A. BrescianiA. Marti + Conference Object -
Snack di legumi: influenza della materia prima sulle caratteristiche del prodotto finito 2022 A. BrescianiA. Marti + Conference Object -
High moisture extrusion of pulses for the production of meat analogues 2022 A. BrescianiA. Marti + Conference Object -
Produzione di pasta da legumi: estrusione convenzionale o cottura-estrusione? 2022 A. BrescianiA. Marti Conference Object -
PASTA FROM YELLOW LENTILS: A GLIMPSE AT THE PROCESSING CONDITIONS 2022 A. BrescianiA. Marti Conference Object -
Sfarinati di grillo (Acheta domesticus L.) per la produzione di pasta fresca 2022 A. BrescianiG. CardoneC. JuckerS. SavoldelliA. Marti Conference Object -
Stato dell’arte sulla valutazione delle proprietà reologiche della semola di frumento duro 2022 A. BrescianiM. A. PaganiA. Marti + Conference Object -
Estrusione di legumi per la produzione di analoghi della carne 2022 A. BrescianiA. Marti + Conference Object -
INTERPLAY BETWEEN RAW MATERIAL AND PROCESSING CONDITIONS FOR THE FORMULATION OF PULSE-BASED PRODUCTS 2022 BRESCIANI, ANDREA Doctoral Thesis -
Pasta from Red Lentils (Lens culinaris): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior 2022 Andrea BrescianiDaniela ErbaMaria Cristina CasiraghiStefania IamettiAlessandra MartiAlberto Barbiroli Article (author) -