BRESCIANI, ANDREA
BRESCIANI, ANDREA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
Impact of raw materials and drying temperatures on in vitro starch digestibility of durum wheat pasta
2026 A. Bresciani, G. Giuberti, M. Cervini, F. Masotti, A. Marti
Formulation and nutritional quality of plant-based cheese sold in Italy
2025 A. Bresciani, P. Biscotti, D. Angelino, C. Del Bo', N. Pellegrini, P. Riso, A. Marti, D. Martini
Development of Stored-Product Moths on Cricket Powder and Insect-Enriched Biscuits
2025 S. Malabusini, S. Savoldelli, A. Bresciani, A. Marti, D. Lupi, C. Jucker
Impiego di avena germinata (Avena sativa L.) per la formulazione di biscotti = Using sprouted oats (Avena sativa L.) for the production of biscuits
2025 A. Sergiacomo, A. Bresciani, F. Gallio, P. Varetto, A. Marti
Properties of sponge cake enriched in sprouted oats (Avena sativa L.)
2025 A. Sergiacomo, A. Bresciani, A. Marti
Valorization of Buckwheat (Fagopyrum esculentum) in Baked Goods Through Sprouting Process
2025 A. Sergiacomo, A. Bresciani, M. Miele, A. Marti
Influence of pepper and blueberry purees fermented by an autochthonous microbial consortium on the aroma and technological properties of bread
2025 V. Galli, M. Venturi, N. Pini, S. Guerrini, A. Marti, A. Bresciani, C. Montanari, G. Tabanelli, L. Granchi
Sprouting of oats: a review on the relationship between processing conditions and chemico-physical properties of flour
2025 A. Sergiacomo, A. Bresciani, A. Marti
A short communication on functional, rheological, and extrusion properties of high protein fractions from pulses obtained by air classification
2024 A. Bresciani, G. Chiodaroli, M. Landers, J. Müller, J. Wiertz, A. Marti
Impact of sprouted chickpea grits and flour on dough rheology and bread features
2024 A. Bresciani, A. Sergiacomo, A. De Stefani, A. Marti
Starch and protein characteristics of chestnut flours and their applications in gluten-free products
2024 A. Bresciani, D. Russo, M. Cervini, C. Magni, G. Giuberti, A. Marti
Sprouted oats (Avena sativa L.) in baked goods: from the rheological properties of dough to the physical properties of biscuits
2024 A. Sergiacomo, A. Bresciani, F. Gallio, P. Varetto, A. Marti
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 V. Scarpino, A. Bresciani, M. Blandino
Effect of enrichment of rice snacks with pulse seed coats on phenolic compound content, product features and consumer hedonic response
2023 A. Bresciani, F. Vanara, E. Pagliarini, M. Locatelli, C. Proserpio, F. Travaglia, M. Blandino, A. Marti
Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses
2023 G. Giovanelli, A. Bresciani, S. Benedetti, G. Chiodaroli, S. Ratti, S. Buratti, A. Marti
Using pre‐gelatinised red lentils in pasta production: connecting starch features and pasta cooking behaviour
2023 A. Bresciani, G. Giuberti, M. Cervini, A. Marti
Pulse type and extrusion conditions affect phenolic profile and physical properties of extruded products
2023 M. Blandino, A. Bresciani, M. Locatelli, M. Loscalzo, F. Travaglia, F. Vanara, A. Marti
Estrusione di legumi per la produzione di analoghi della carne = Extrusion of pulses for the production of meat-analogues
2023 A. Bresciani, G. Chiodaroli, J. Wiertz, M. Loens, A. Marti
High moisture extrusion of pulses for the production of meat analogues
2022 A. Bresciani, J. Wiertz, A. Marti
Snack di legumi: influenza della materia prima sulle caratteristiche del prodotto finito
2022 A. Bresciani, M. Blandino, A. Marti