Bresciani Andrea

Contacts

Workplace

Via Celoria, 2
20133 MILANO (MI)

University email address
Research

Publications

Publications
  • Pasta from yellow lentils : How process affects starch features and pasta quality / A. Bresciani, G. Giuberti, M. Cervini, A. Marti. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 364(2021 Dec 01), pp. 130387.1-130387.8. [10.1016/j.foodchem.2021.130387]
  • High-amylose corn in gluten-free pasta : Strategies to deliver nutritional benefits ensuring the overall quality / A. Bresciani, D. Giordano, F. Vanara, M. Blandino, A. Marti. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 353(2021 Aug 15), pp. 129489.1-129489.9.
  • The effect of the amylose content and milling fractions on the physico-chemical features of co-extruded snacks from corn / A. Bresciani, D. Giordano, F. Vanara, M. Blandino, A. Marti. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 343(2021 May 01).
  • Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics / G. Giuberti, A. Bresciani, M. Cervini, A. Frustace, A. Marti. - In: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. - ISSN 1438-2377. - 247:3(2021 Mar), pp. 687-694. [10.1007/s00217-020-03656-z]
  • Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.) / D. Suárez-Estrella, A. Bresciani, S. Iametti, M. Marengo, M.A. Pagani, A. Marti. - In: PLANT FOODS FOR HUMAN NUTRITION. - ISSN 0921-9668. - 75:4(2020 Dec), pp. 635-641.