BRESCIANI, ANDREA
BRESCIANI, ANDREA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
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
Impact of sprouted chickpea grits and flour on dough rheology and bread features
2024 A. Bresciani, A. Sergiacomo, A. De Stefani, 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
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
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
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
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
Using pre‐gelatinised red lentils in pasta production: connecting starch features and pasta cooking behaviour
2023 A. Bresciani, G. Giuberti, M. Cervini, 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
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
Snack di legumi: influenza della materia prima sulle caratteristiche del prodotto finito
2022 A. Bresciani, M. Blandino, A. Marti
High moisture extrusion of pulses for the production of meat analogues
2022 A. Bresciani, J. Wiertz, A. Marti
INTERPLAY BETWEEN RAW MATERIAL AND PROCESSING CONDITIONS FOR THE FORMULATION OF PULSE-BASED PRODUCTS
2022 A. Bresciani
PASTA FROM YELLOW LENTILS: A GLIMPSE AT THE PROCESSING CONDITIONS
2022 A. Bresciani, A. Marti
Stato dell’arte sulla valutazione delle proprietà reologiche della semola di frumento duro
2022 C. Cecchini, A. Bresciani, P. Menesatti, M.A. Pagani, A. Marti
Pasta from Red Lentils (Lens culinaris): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior
2022 A. Bresciani, D. Erba, M.C. Casiraghi, S. Iametti, A. Marti, A.G. Barbiroli
Estrusione di legumi per la produzione di analoghi della carne
2022 A. Bresciani, J. Wiertz, A. Marti
Use of the Farinograph for gluten-free grains
2022 A. Bresciani, G.A. Annor, M. Gardella, A. Marti
Extruded snacks from pigmented rice: Phenolic profile and physical properties
2022 M. Blandino, A. Bresciani, M. Loscalzo, F. Vanara, A. Marti
Produzione di pasta da legumi: estrusione convenzionale o cottura-estrusione?
2022 A. Bresciani, A. Marti