Andrea Bresciani

ORCID

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 10

Top Venues

Foods (Basel, Switzerland)

Plants (Basel, Switzerland)

Molecules (Basel, Switzerland)

Plant foods for human nutrition (Dordrecht, Netherlands)

Università degli Studi di Milano

Università degli Studi di Milano (MSC)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Università degli Studi di Milano

Italy

PhD Student :: Department of Food Environmental and Nutritional Sciences (DeFENS)

Università degli Studi di Milano Mar 01 2018

Italy

Research Assistant :: DeFENS

Education History

Università degli Studi di Milano - Oct 17 2017

Italy

MSC :: DeFENS

Università degli Studi di Parma - Jul 15 2015

Italy

BSC :: Food Science and Technology

Publications

Andrea Bresciani, Alessio Sergiacomo, Andrea De Stefani, Alessandra Marti
Impact of Sprouted Chickpea Grits and Flour on Dough Rheology and Bread Features. Foods (Basel, Switzerland) 13 (17) (2024)
Gabriella Giovanelli, Andrea Bresciani, Simona Benedetti, Giulia Chiodaroli, Simona Ratti, Susanna Buratti, Alessandra Marti
Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses. Foods (Basel, Switzerland) 12 (19) (2023)
Andrea Bresciani, Davide Emide, Francesca Saitta, Dimitrios Fessas, Stefania Iametti, Alberto Barbiroli, Alessandra Marti
Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties. Molecules (Basel, Switzerland) 27 (4) (2022)
Andrea Bresciani, Gaetano Cardone, Costanza Jucker, Sara Savoldelli, Alessandra Marti
Technological Performance of Cricket Powder ( Acheta domesticus L.) in Wheat-Based Formulations. Insects 13 (6) (2022)
Andrea Bresciani, Daniela Erba, Maria Cristina Casiraghi, Stefania Iametti, Alessandra Marti, Alberto Barbiroli
Pasta from Red Lentils ( Lens culinaris ): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior. Foods (Basel, Switzerland) 11 (24) (2022)
Andrea Bresciani, Daniela Erba, Maria Cristina Casiraghi, Stefania Iametti, Alessandra Marti, Alberto Barbiroli
Pasta from Red Lentils ( Lens culinaris ): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior. Foods (Basel, Switzerland) 11 (24) (2022)
Giovanna Visioli, Marta Lauro, Francesco Morari, Matteo Longo, Andrea Bresciani, Maria Ambrogina Pagani, Alessandra Marti, Gabriella Pasini
Protein Maps for Durum Wheat Precision Harvest and Pasta Production. Plants (Basel, Switzerland) 11 (22) (2022)
Andrea Bresciani, Maria Ambrogina Pagani, Alessandra Marti
Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality. Foods (Basel, Switzerland) 11 (3) (2022)
Diego Suárez-Estrella, Andrea Bresciani, Stefania Iametti, Mauro Marengo, Maria Ambrogina Pagani, Alessandra Marti
Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.). Plant foods for human nutrition (Dordrecht, Netherlands) 75 (4) (2020)
Cristina Proserpio, Andrea Bresciani, Alessandra Marti, Ella Pagliarini
Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks? Foods (Basel, Switzerland) 9 (11) (2020)

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Publication Activity (10 Years)

Top Topics

Top Venues

Andrea Bresciani