BRESCIANI, ANDREA
BRESCIANI, ANDREA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
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
Impact of sprouted chickpea grits and flour on dough rheology and bread features
2024 A. Bresciani, A. Sergiacomo, A. De Stefani, 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
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
Using pre‐gelatinised red lentils in pasta production: connecting starch features and pasta cooking behaviour
2023 A. Bresciani, G. Giuberti, M. Cervini, 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
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
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
Agriculture in Marginal Areas: Reintroduction of Rye and Wheat Varieties for Breadmaking in the Antrona Valley
2022 F. Colombo, N. Franguelli, G. Licheri, M. Ghidoli, E. Cassani, L. Castelli, M. Pasquali, A. Bresciani, A. Marti, M. Dell'Anno, L. Rossi, I. De Negri, M.V. Landoni, S.R. Pilu
PASTA FROM YELLOW LENTILS: A GLIMPSE AT THE PROCESSING CONDITIONS
2022 A. Bresciani, A. Marti
Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties
2022 A. Bresciani, D. Emide, F. Saitta, D. Fessas, S. Iametti, A. Barbiroli, A. Marti
High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility
2022 A. Bresciani, V.A.R. Vaglia, F. Saitta, D. Fessas, M.C. Casiraghi, D. Erba, M.A. Pagani, J. Yoon Lee, J. Won Kang, J. Ko4, S. Bocchi, J. Hyeon Cho, A. Marti
Extruded snacks from pigmented rice: Phenolic profile and physical properties
2022 M. Blandino, A. Bresciani, M. Loscalzo, F. Vanara, A. Marti
INTERPLAY BETWEEN RAW MATERIAL AND PROCESSING CONDITIONS FOR THE FORMULATION OF PULSE-BASED PRODUCTS
2022 A. Bresciani
Estrusione di legumi per la produzione di analoghi della carne
2022 A. Bresciani, J. Wiertz, A. Marti
Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality
2022 A. Bresciani, M.A. Pagani, A. Marti
Technological Performance of Cricket Powder (Acheta domesticus L.) in Wheat-Based Formulations
2022 A. Bresciani, G. Cardone, C. Jucker, S. Savoldelli, A. Marti