Stefano Renzetti

Publication Activity (10 Years)

Years Active: 2022-2023
Publications (10 Years): 6

Top Topics

Molecularly Imprinted

Magnetic Resonance

Top Venues

Foods (Basel, Switzerland)

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

Publications

Stefano Renzetti, Heikki Aisala, Ruth T Ngadze, Anita R Linnemann, Martijn W J Noort
Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers' Perception. Foods (Basel, Switzerland) 12 (4) (2023)
Stefano Renzetti, Heikki Aisala, Ruth T Ngadze, Anita R Linnemann, Martijn W J Noort
Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers' Perception. Foods (Basel, Switzerland) 12 (4) (2023)
Stefano Renzetti, Heikki Aisala, Ruth T Ngadze, Anita R Linnemann, Martijn W J Noort
Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers' Perception. Foods (Basel, Switzerland) 12 (4) (2023)
Markus Nikinmaa, Stefano Renzetti, Riikka Juvonen, Natalia Rosa-Sibakov, Martijn W J Noort, Emilia Nordlund
Effect of Bioprocessing on Techno-Functional Properties of Climate-Resilient African Crops, Sorghum and Cowpea. Foods (Basel, Switzerland) 11 (19) (2022)
Stefano Renzetti, Ine Heetesonne, Ruth T Ngadze, Anita R Linnemann
Dry Heating of Cowpea Flour below Biopolymer Melting Temperatures Improves the Physical Properties of Bread Made from Climate-Resilient Crops. Foods (Basel, Switzerland) 11 (11) (2022)
Martijn W J Noort, Stefano Renzetti, Vincent Linderhof, Gerrie E du Rand, Nadéne J M M Marx-Pienaar, Henriette de Kock, Nomzamo Magano, John R N Taylor
Towards Sustainable Shifts to Healthy Diets and Food Security in Sub-Saharan Africa with Climate-Resilient Crops in Bread-Type Products: A Food System Analysis. Foods (Basel, Switzerland) 11 (2) (2022)