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
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) -
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) -
A Short Communication on Functional, Rheological, and Extrusion Properties of High Protein Fractions from Pulses Obtained by Air Classification 2023 Bresciani, AndreaChiodaroli, GiuliaMarti, 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) -
Stato dell’arte sulla valutazione delle proprietà reologiche della semola di frumento duro 2022 A. BrescianiM. A. PaganiA. Marti + Conference Object -
Technological Performance of Cricket Powder (Acheta domesticus L.) in Wheat-Based Formulations 2022 Andrea BrescianiGaetano CardoneCostanza JuckerSara SavoldelliAlessandra Marti Article (author) -
Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties 2022 A. BrescianiD. EmideF. SaittaD. FessasS. IamettiA. BarbiroliA. Marti Article (author) -
High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility 2022 Andrea BrescianiValentina VagliaFrancesca SaittaDimitrios FessasMaria Cristina CasiraghiDaniela ErbaMaria Ambrogina PaganiStefano BocchiAlessandra Marti + Article (author) -
Pulses pasta: innovation from the past 2022 A. BrescianiA. Marti Conference Object -
Produzione di pasta da legumi: estrusione convenzionale o cottura-estrusione? 2022 A. BrescianiA. Marti Conference Object -
High moisture extrusion of pulses for the production of meat analogues 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 -
INTERPLAY BETWEEN RAW MATERIAL AND PROCESSING CONDITIONS FOR THE FORMULATION OF PULSE-BASED PRODUCTS 2022 BRESCIANI, ANDREA Doctoral Thesis -
Agriculture in Marginal Areas: Reintroduction of Rye and Wheat Varieties for Breadmaking in the Antrona Valley 2022 Federico ColomboMartina GhidoliElena CassaniMatias PasqualiAndrea BrescianiAlessandra MartiMatteo Dell’AnnoLuciana RossiMichela LandoniRoberto Pilu + Article (author) -
Sfarinati di grillo (Acheta domesticus L.) per la produzione di pasta fresca 2022 A. BrescianiG. CardoneC. JuckerS. SavoldelliA. Marti Conference Object -
Use of the Farinograph for gluten-free grains 2022 Bresciani A.Gardella M.Marti A. + Book Part (author) -
Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality 2022 Bresciani A.Pagani M. A.Marti A. Article (author) -
PASTA FROM YELLOW LENTILS: A GLIMPSE AT THE PROCESSING CONDITIONS 2022 A. BrescianiA. Marti Conference Object -