Bresciani Andrea

Contatti

Sede di lavoro

Via Celoria, 2
20133 MILANO (MI)

E-mail di ateneo
Ricerca

Pubblicazioni

Pubblicazioni
  • 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]
  • Recent progress on improving the quality of bran-enriched extruded snacks / C. Tyl, A. Bresciani, A. Marti. - In: FOODS. - ISSN 2304-8158. - 10:9(2021 Aug 28), pp. 2024.1-2024.20. [10.3390/foods10092024]
  • 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]