Andrea Brandolini
15PUBLICATIONS
24CO-AUTHORS
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Publications (15)
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|Oct 29, 2025
Enhancing the Antioxidant and Nutritional Profile of Gluten-Free Sourdough Bread Using Hemp Press Cake Meal.Gjore Nakov, Marko Jukić, Francesca Soler
|Oct 20, 2025
Technological and Nutritional Characteristics of Gluten-Free Pasta Enriched With Tomato and Linseed By-Products.Gabriella Pasini, Carlos Gabriel Arp, Sabrina de Leo
|Nov 27, 2024
Antioxidant Bioaccessibility of Cooked Gluten-Free Pasta Enriched with Tomato Pomace or Linseed Meal.Lorenzo Estivi, Gabriella Pasini, Amel Betrouche
|Nov 25, 2023
Lupin as a Source of Bioactive Antioxidant Compounds for Food Products.Lorenzo Estivi, Andrea Brandolini, Andrea Gasparini
|Apr 28, 2023
Breadmaking Performance of Elite Einkorn (<i>Triticum monococcum</i> L. subsp. <i>monococcum</i>) Lines: Evaluation of Flour, Dough and Bread Characteristics.Andrea Brandolini, Mara Lucisano, Manuela Mariotti
|Dec 23, 2022
Antioxidant Properties of Gluten-Free Pasta Enriched with Vegetable By-Products.Amel Betrouche, Lorenzo Estivi, Davide Colombo
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Frequent Collaborators
13 joint publications
Alyssa Hidalgo
10 joint publications
Lorenzo Estivi
4 joint publications
Vanja Traviĉić
3 joint publications
Vesna Tumbas Šaponjac
2 joint publications
Marko Jukić
2 joint publications
Gjore Nakov
2 joint publications
Jasmina Lukinac
2 joint publications
Olja Šovljanski
2 joint publications
Dubravka Škrobot
1 joint publications
Patricia Glorio-Paulet
