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Foods (Basel, Switzerland)|October 5, 2019
Using Pulses in Baked Products: Lights, Shadows, and Potential SolutionsAndrea Bresciani, Alessandra Marti
Critical Reviews in Food Science and Nutrition|April 2, 2025
Sprouting of oats: a review on the relationship between processing conditions and chemico-physical properties of flourAlessio Sergiacomo, Andrea Bresciani, Alessandra Marti
Foods (Basel, Switzerland)|September 28, 2021
Recent Progress on Improving the Quality of Bran-Enriched Extruded SnacksCatrin Tyl, Andrea Bresciani, Alessandra Marti
Foods (Basel, Switzerland)|February 15, 2022
Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta QualityAndrea Bresciani, Maria Ambrogina Pagani, Alessandra Marti
Foods (Basel, Switzerland)|May 27, 2026
Traditional and Non-Traditional Grain-Based Products: Addressing Challenges Through Formulation and ProcessingAndrea Bresciani, Catrin E Tyl, Alessandra Marti
Food Chemistry|July 7, 2021
Pasta from yellow lentils: How process affects starch features and pasta qualityAndrea Bresciani, Gianluca Giuberti, Mariasole Cervini, et al.
Foods (Basel, Switzerland)|November 20, 2020
Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?Cristina Proserpio, Andrea Bresciani, Alessandra Marti, et al.
Foods (Basel, Switzerland)|September 14, 2024
Impact of Sprouted Chickpea Grits and Flour on Dough Rheology and Bread FeaturesAndrea Bresciani, Alessio Sergiacomo, Andrea De Stefani, et al.
Food Chemistry|March 13, 2021
High-amylose corn in gluten-free pasta: Strategies to deliver nutritional benefits ensuring the overall qualityAndrea Bresciani, Debora Giordano, Francesca Vanara, et al.
Food Chemistry|November 27, 2020
The effect of the amylose content and milling fractions on the physico-chemical features of co-extruded snacks from cornAndrea Bresciani, Debora Giordano, Francesca Vanara, et al.
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