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Food Research International (Ottawa, Ont.)
|
June 30, 2024
Role of particle size in modulating starch digestibility and textural properties in a rye bread model system
Marianna Tagliasco, Guillem Font, Stefano Renzetti, et al.
Food & Function
|
December 2, 2024
The eating rate of bread predicted from its sensory texture and physical properties
Lise A J Heuven, Matthijs Dekker, Stefano Renzetti, et al.
Scientific Reports
|
October 3, 2020
Imitation in Angelman syndrome: the role of social engagement
Serena Micheletti, Giacomo Vivanti, Stefano Renzetti, et al.
Current Research in Food Science
|
February 2, 2026
Correlation of T<sub>2</sub> NMR with <math><mrow><msub><mrow><mi>T</mi></mrow> <mrow><mi>g</mi></mrow></msub> <mo>/</mo> <mi>T</mi></mrow></math> and viscosity
Ruud van der Sman, Stefano Renzetti, Panos Voudouris, et al.
Food Research International (Ottawa, Ont.)
|
March 1, 2025
Decoupling texture from nutritional composition in sugar and fat reduced pound cake: A physico-chemical approach to bakery formulations
Stefano Renzetti, Irene van den Hoek, Markus Stieger, et al.
European Journal of Nutrition
|
November 15, 2024
The combined effect of gluten addition and semolina cell wall integrity reduces the oral sugar release and the insulinemic response to bread in healthy volunteers
Marianna Tagliasco, Edoardo Capuano, Margherita Dall'Asta, et al.
Toxics
|
November 27, 2025
Effects of Prenatal Essential and Toxic Metal Exposure on Children's Neurodevelopment: A Multi-Method Approach
Xiruo Kou, Stefano Renzetti, Josefa Canals, et al.
Foods (Basel, Switzerland)
|
February 25, 2023
Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers' Perception
Stefano Renzetti, Heikki Aisala, Ruth T Ngadze, et al.
Food Research International (Ottawa, Ont.)
|
December 3, 2017
Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches
Miriam Zanoletti, Alessandra Marti, Mauro Marengo, et al.
Foods (Basel, Switzerland)
|
October 14, 2022
Effect of Bioprocessing on Techno-Functional Properties of Climate-Resilient African Crops, Sorghum and Cowpea
Markus Nikinmaa, Stefano Renzetti, Riikka Juvonen, et al.
Page
of 7
Search research articles
Search
Showing results (11-20 of 69) with videos related to
Sort By:
Page
of 7
Food Research International (Ottawa, Ont.)
|
June 30, 2024
Role of particle size in modulating starch digestibility and textural properties in a rye bread model system
Marianna Tagliasco, Guillem Font, Stefano Renzetti, et al.
Food & Function
|
December 2, 2024
The eating rate of bread predicted from its sensory texture and physical properties
Lise A J Heuven, Matthijs Dekker, Stefano Renzetti, et al.
Scientific Reports
|
October 3, 2020
Imitation in Angelman syndrome: the role of social engagement
Serena Micheletti, Giacomo Vivanti, Stefano Renzetti, et al.
Current Research in Food Science
|
February 2, 2026
Correlation of T<sub>2</sub> NMR with <math><mrow><msub><mrow><mi>T</mi></mrow> <mrow><mi>g</mi></mrow></msub> <mo>/</mo> <mi>T</mi></mrow></math> and viscosity
Ruud van der Sman, Stefano Renzetti, Panos Voudouris, et al.
Food Research International (Ottawa, Ont.)
|
March 1, 2025
Decoupling texture from nutritional composition in sugar and fat reduced pound cake: A physico-chemical approach to bakery formulations
Stefano Renzetti, Irene van den Hoek, Markus Stieger, et al.
European Journal of Nutrition
|
November 15, 2024
The combined effect of gluten addition and semolina cell wall integrity reduces the oral sugar release and the insulinemic response to bread in healthy volunteers
Marianna Tagliasco, Edoardo Capuano, Margherita Dall'Asta, et al.
Toxics
|
November 27, 2025
Effects of Prenatal Essential and Toxic Metal Exposure on Children's Neurodevelopment: A Multi-Method Approach
Xiruo Kou, Stefano Renzetti, Josefa Canals, et al.
Foods (Basel, Switzerland)
|
February 25, 2023
Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers' Perception
Stefano Renzetti, Heikki Aisala, Ruth T Ngadze, et al.
Food Research International (Ottawa, Ont.)
|
December 3, 2017
Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches
Miriam Zanoletti, Alessandra Marti, Mauro Marengo, et al.
Foods (Basel, Switzerland)
|
October 14, 2022
Effect of Bioprocessing on Techno-Functional Properties of Climate-Resilient African Crops, Sorghum and Cowpea
Markus Nikinmaa, Stefano Renzetti, Riikka Juvonen, et al.
Page
of 7