Detection of toxigenic strains of Fusarium verticillioides in corn by electronic olfactory system

M. Falasconi, Emanuela Gobbi, Matteo Pardo, +3

Sensors and Actuators B Chemical

Fusarium VerticillioidesFungal PathogenMycotoxin FormationToxigenic StrainsCrop Protection +6

Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.)

Diego Suárez‐Estrella, Andrea Bresciani, Stefania Iametti, +3

Plant Foods for Human Nutrition

BiologyFood ChemistryEndophyte ResearchPlant BiochemistryMicrobiology +2

Pasta from yellow lentils: How process affects starch features and pasta quality

Andrea Bresciani, Gianluca Giuberti, Mariasole Cervini, +1

Food Chemistry

Food QualityYellow LentilsPasta QualityGrain QualityStarch Features

Technological Performance of Cricket Powder (Acheta domesticus L.) in Wheat-Based Formulations

Andrea Bresciani, Gaetano Cardone, C. Jucker, +2

Insects

Food ColloidNutritionAgricultural EconomicsGrain QualityCrop Quality +14

Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?

Cristina Proserpio, Andrea Bresciani, Alessandra Marti, +1

Foods

NutritionNovel FoodFood AnalysisAgricultural EconomicsSensory Science (Early Childhood Education) +18

High-amylose corn in gluten-free pasta: Strategies to deliver nutritional benefits ensuring the overall quality

Andrea Bresciani, Debora Giordano, Francesca Vanara, +2

Food Chemistry

High-amylose CornGluten-free PastaOverall QualityGrain Quality

The effect of the amylose content and milling fractions on the physico-chemical features of co-extruded snacks from corn

Andrea Bresciani, Debora Giordano, Francesca Vanara, +2

Food Chemistry

Food ChemistryEngineeringFood PhysicBiochemical EngineeringAgricultural Economics +8

Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics

Gianluca Giuberti, Andrea Bresciani, Mariasole Cervini, +2

European Food Research and Technology

Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties

Andrea Bresciani, Davide Emide, Francesca Saitta, +4

Molecules

EngineeringFood BiophysicsRed LentilsThermal ProcessingThermal Treatments +14

Extruded snacks from pigmented rice: Phenolic profile and physical properties

Massimo Blandino, Andrea Bresciani, Mattia Loscalzo, +2

Journal of Cereal Science

Food ChemistryNutritionEdible FilmFood PhysicFood Analysis +6