Showing results (11-20 of 22) with videos related to

Sort By:
Pageof 3
Insects|June 23, 2022
Technological Performance of Cricket Powder (Acheta domesticus L.) in Wheat-Based FormulationsAndrea Bresciani, Gaetano Cardone, Costanza Jucker, et al.
Foods (Basel, Switzerland)|December 24, 2021
Assessing the Rheological Properties of Durum Wheat Semolina: A ReviewCristina Cecchini, Andrea Bresciani, Paolo Menesatti, et al.
Foods (Basel, Switzerland)|September 27, 2025
Development of Stored-Product Moths on Cricket Powder and Insect-Enriched BiscuitsSerena Malabusini, Sara Savoldelli, Andrea Bresciani, et al.
Journal of Agricultural and Food Chemistry|November 4, 2024
Starch and Protein Characteristics of Chestnut Flours and Their Applications in Gluten-Free ProductsAndrea Bresciani, Davide Russo, Mariasole Cervini, et al.
Foods (Basel, Switzerland)|December 23, 2022
Pasta from Red Lentils (Lens culinaris): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking BehaviorAndrea Bresciani, Daniela Erba, Maria Cristina Casiraghi, et al.
Molecules (Basel, Switzerland)|February 25, 2022
Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological PropertiesAndrea Bresciani, Davide Emide, Francesca Saitta, et al.
Foods (Basel, Switzerland)|October 14, 2023
Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-SensesGabriella Giovanelli, Andrea Bresciani, Simona Benedetti, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|October 17, 2020
Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.)Diego Suárez-Estrella, Andrea Bresciani, Stefania Iametti, et al.
Food Chemistry|October 3, 2022
Pulse type and extrusion conditions affect phenolic profile and physical properties of extruded productsMassimo Blandino, Andrea Bresciani, Monica Locatelli, et al.
Food Chemistry|August 26, 2022
Effect of enrichment of rice snacks with pulse seed coats on phenolic compound content, product features and consumer hedonic responseAndrea Bresciani, Francesca Vanara, Ella Pagliarini, et al.
Pageof 3