Federico Bianchi

Publication Activity (10 Years)

Years Active: 2021-2024
Publications (10 Years): 15

Top Topics

Atrial Fibrillation

Top Venues

Foods (Basel, Switzerland)

Food & function

Journal of the science of food and agriculture

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

Publications

Federico Bianchi, Michele Avesani, Marilinda Lorenzini, Giacomo Zapparoli, Barbara Simonato
Fermentation Performances and Aroma Contributions of Selected Non- Saccharomyces Yeasts for Cherry Wine Production. Foods (Basel, Switzerland) 13 (15) (2024)
Mariela Rodríguez, Federico Bianchi, Barbara Simonato, Corrado Rizzi, Ariel Fontana, Valeria A Tironi
Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: phenolic composition, bioaccessibility, and antioxidant activity. Food & function 15 (2) (2024)
Ilaria Pasqualoni, Roberta Tolve, Barbara Simonato, Federico Bianchi
The Impact of Selected Ingredients on the Predicted Glycemic Index and Technological Properties of Bread. Foods (Basel, Switzerland) 13 (16) (2024)
Ilaria Pasqualoni, Roberta Tolve, Barbara Simonato, Federico Bianchi
The Impact of Selected Ingredients on the Predicted Glycemic Index and Technological Properties of Bread. Foods (Basel, Switzerland) 13 (16) (2024)
Federico Bianchi, Michele Avesani, Marilinda Lorenzini, Giacomo Zapparoli, Barbara Simonato
Fermentation Performances and Aroma Contributions of Selected Non- Saccharomyces Yeasts for Cherry Wine Production. Foods (Basel, Switzerland) 13 (15) (2024)
Mariela Rodríguez, Federico Bianchi, Barbara Simonato, Corrado Rizzi, Ariel Fontana, Valeria A Tironi
Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: phenolic composition, bioaccessibility, and antioxidant activity. Food & function 15 (2) (2024)
Federico Bianchi, Mariasole Cervini, Gianluca Giuberti, Barbara Simonato
The Potential of Wine Lees as a Fat Substitute for Muffin Formulations. Foods (Basel, Switzerland) 12 (13) (2023)
Mariela Rodríguez, Federico Bianchi, Barbara Simonato, Corrado Rizzi, Ariel Fontana, Valeria A Tironi
Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: phenolic composition, bioaccessibility, and antioxidant activity. Food & function (2023)
Elisabetta Lomuscio, Federico Bianchi, Mariasole Cervini, Gianluca Giuberti, Barbara Simonato, Corrado Rizzi
Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product. Foods (Basel, Switzerland) 11 (16) (2022)
Roberta Tolve, Federico Bianchi, Elisabetta Lomuscio, Lucia Sportiello, Barbara Simonato
Current Advantages in the Application of Microencapsulation in Functional Bread Development. Foods (Basel, Switzerland) 12 (1) (2022)
Roberta Tolve, Federico Bianchi, Elisabetta Lomuscio, Lucia Sportiello, Barbara Simonato
Current Advantages in the Application of Microencapsulation in Functional Bread Development. Foods (Basel, Switzerland) 12 (1) (2022)
Roberta Tolve, Fideline Laure Tchuenbou-Magaia, Lucia Sportiello, Federico Bianchi, Izabela Radecka, Fabio Favati
Shelf-Life Prediction and Thermodynamic Properties of No Added Sugar Chocolate Spread Fortified with Multiple Micronutrients. Foods (Basel, Switzerland) 11 (15) (2022)
Roberta Tolve, Federico Bianchi, Elisabetta Lomuscio, Lucia Sportiello, Barbara Simonato
Current Advantages in the Application of Microencapsulation in Functional Bread Development. Foods (Basel, Switzerland) 12 (1) (2022)
Federico Bianchi, Elisabetta Lomuscio, Corrado Rizzi, Barbara Simonato
Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders. Foods (Basel, Switzerland) 10 (11) (2021)
Giada Rainero, Federico Bianchi, Corrado Rizzi, Mariasole Cervini, Gianluca Giuberti, Barbara Simonato
Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties. Journal of the science of food and agriculture (2021)