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Stefano Renzetti

Showing results (1-10 of 69) with videos related to

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Foods (Basel, Switzerland)|October 23, 2021
A Systematic Comparison of the Intrinsic Properties of Wheat and Oat Bran Fractions and Their Effects on Dough and Bread Properties: Elucidation of Chemical Mechanisms, Water Binding, and Steric HindranceStefano Renzetti, Mira Theunissen, Karlijn Horrevorts
Frontiers in Public Health|August 3, 2023
A weighted quantile sum regression with penalized weights and two indicesStefano Renzetti, Chris Gennings, Stefano Calza
Brain Sciences|July 29, 2025
Exploring the Neural Correlates of Metal Exposure in Motor AreasDaniele Corbo, Roberto Gasparotti, Stefano Renzetti
Food & Function|March 21, 2024
Spread it on thick? Relative effects of condiment addition and slice thickness on eating rate of breadDieuwerke P Bolhuis, Matthijs Dekker, Stefano Renzetti
Methodsx|September 24, 2025
Weighted quantile sum (WQS) mixed-effects modelChris Gennings, Vishal Midya, Stefano Renzetti, et al.
European Journal of Epidemiology|June 25, 2026
Wqsreg: a Stata command for weighted quantile sum regressionMarta Ponzano, Stefano Renzetti, Chris Gennings, et al.
Epidemiologia E Prevenzione|September 14, 2020
Traces of heavy metals in children toenails as a bio-indicator of environmental exposure in Forlì (Northern Italy): an observational studyRuggero Ridolfi, Patrizia Gentilini, Stefano Renzetti, et al.
Foods (Basel, Switzerland)|June 10, 2022
Dry Heating of Cowpea Flour below Biopolymer Melting Temperatures Improves the Physical Properties of Bread Made from Climate-Resilient CropsStefano Renzetti, Ine Heetesonne, Ruth T Ngadze, et al.
International Journal of Environmental Research and Public Health|January 8, 2023
Human Microbiome Mixture Analysis Using Weighted Quantile Sum RegressionShoshannah Eggers, Moira Bixby, Stefano Renzetti, et al.
Annual Review of Food Science and Technology|March 6, 2012
Functional replacements for glutenEmanuele Zannini, Julie Miller Jones, Stefano Renzetti, et al.
Pageof 7

Showing results (1-10 of 69) with videos related to

Sort By:
Pageof 7
Foods (Basel, Switzerland)|October 23, 2021
A Systematic Comparison of the Intrinsic Properties of Wheat and Oat Bran Fractions and Their Effects on Dough and Bread Properties: Elucidation of Chemical Mechanisms, Water Binding, and Steric HindranceStefano Renzetti, Mira Theunissen, Karlijn Horrevorts
Frontiers in Public Health|August 3, 2023
A weighted quantile sum regression with penalized weights and two indicesStefano Renzetti, Chris Gennings, Stefano Calza
Brain Sciences|July 29, 2025
Exploring the Neural Correlates of Metal Exposure in Motor AreasDaniele Corbo, Roberto Gasparotti, Stefano Renzetti
Food & Function|March 21, 2024
Spread it on thick? Relative effects of condiment addition and slice thickness on eating rate of breadDieuwerke P Bolhuis, Matthijs Dekker, Stefano Renzetti
Methodsx|September 24, 2025
Weighted quantile sum (WQS) mixed-effects modelChris Gennings, Vishal Midya, Stefano Renzetti, et al.
European Journal of Epidemiology|June 25, 2026
Wqsreg: a Stata command for weighted quantile sum regressionMarta Ponzano, Stefano Renzetti, Chris Gennings, et al.
Epidemiologia E Prevenzione|September 14, 2020
Traces of heavy metals in children toenails as a bio-indicator of environmental exposure in Forlì (Northern Italy): an observational studyRuggero Ridolfi, Patrizia Gentilini, Stefano Renzetti, et al.
Foods (Basel, Switzerland)|June 10, 2022
Dry Heating of Cowpea Flour below Biopolymer Melting Temperatures Improves the Physical Properties of Bread Made from Climate-Resilient CropsStefano Renzetti, Ine Heetesonne, Ruth T Ngadze, et al.
International Journal of Environmental Research and Public Health|January 8, 2023
Human Microbiome Mixture Analysis Using Weighted Quantile Sum RegressionShoshannah Eggers, Moira Bixby, Stefano Renzetti, et al.
Annual Review of Food Science and Technology|March 6, 2012
Functional replacements for glutenEmanuele Zannini, Julie Miller Jones, Stefano Renzetti, et al.
Pageof 7