Federico Bianchi

10PUBLICATIONS
11CO-AUTHORS
Food technologyFood packaging, preservation and processingField organic and low chemical input horticultureFunctional materialsFood properties (incl. characteristics and health benefits)
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Publications (10)

|Apr 14, 2026
Functional Optimization of a Novel Gluten-Free Bread Made with Tapioca Starch and Red Lentil Flour.

Federico Bianchi, Luca Agnolin, Barbara Simonato

|Aug 29, 2024
The Impact of Selected Ingredients on the Predicted Glycemic Index and Technological Properties of Bread.

Ilaria Pasqualoni, Roberta Tolve, Barbara Simonato

|Aug 10, 2024
Fermentation Performances and Aroma Contributions of Selected Non-<i>Saccharomyces</i> Yeasts for Cherry Wine Production.

Federico Bianchi, Michele Avesani, Marilinda Lorenzini

|Dec 15, 2023
Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: phenolic composition, bioaccessibility, and antioxidant activity.

Mariela Rodríguez, Federico Bianchi, Barbara Simonato

|Jul 14, 2023
The Potential of Wine Lees as a Fat Substitute for Muffin Formulations.

Federico Bianchi, Mariasole Cervini, Gianluca Giuberti

|Jan 08, 2023
Current Advantages in the Application of Microencapsulation in Functional Bread Development.

Roberta Tolve, Federico Bianchi, Elisabetta Lomuscio

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Frequent Collaborators

9 joint publications

Barbara Simonato

3 joint publications

Gianluca Giuberti

3 joint publications

Corrado Rizzi

3 joint publications

Roberta Tolve