Stefano Renzetti

Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase

Stefano Renzetti, Fabio Dal Bello, Elke K. Arendt · Journal of Cereal Science · 2007 · 263 citations

Biomanufacturing, Different Gluten-free Flours, Microbial Transglutaminase +5

Effect of protease treatment on the baking quality of brown rice bread: From textural and rheological properties to biochemistry and microstructure

Stefano Renzetti, Elke K. Arendt · Journal of Cereal Science · 2009 · 137 citations

Biomanufacturing, Brown Rice Bread, Baking Quality +6

Oxidative and proteolytic enzyme preparations as promising improvers for oat bread formulations: Rheological, biochemical and microstructural background

Stefano Renzetti, Christophe M. Courtin, Jan A. Delcour et al. · Food Chemistry · 2009 · 132 citations

Oat Bread Formulations, Engineering, Health Sciences +9

Role of enzymes in improving the functionality of proteins in non-wheat dough systems

Stefano Renzetti, Cristina M. Rosell · Journal of Cereal Science · 2015 · 90 citations · Full text

Engineering, Biochemistry, Biotechnology +7

Effects of oxidase and protease treatments on the breadmaking functionality of a range of gluten-free flours

Stefano Renzetti, Elke K. Arendt · European Food Research and Technology · 2009 · 86 citations

Food Chemistry, Protease Treatments, Grain Quality +1