Bresciani Andrea

Contacts

Workplace

Via Celoria, 2
20133 MILANO (MI)

University email address
Research

Publications

Publications
  • The effect of the amylose content and milling fractions on the physico-chemical features of co-extruded snacks from corn / A. Bresciani, D. Giordano, F. Vanara, M. Blandino, A. Marti. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 343(2021 May 01).
  • Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.) / D. Suárez-Estrella, A. Bresciani, S. Iametti, M. Marengo, M.A. Pagani, A. Marti. - In: PLANT FOODS FOR HUMAN NUTRITION. - ISSN 0921-9668. - 75:4(2020 Dec), pp. 635-641.
  • Legume Flour or Bran: Sustainable, Fiber-RichIngredients for Extruded Snacks? / C. Proserpio, A. Bresciani, A. Marti, A. Pagliarini. - In: FOODS. - ISSN 2304-8158. - 9:11(2020 Nov 17).
  • Physical, chemical and pasting features of maize Italian inbred lines / M. Alfieri, A. Bresciani, M. Zanoletti, M.A. Pagani, A. Marti, R. Redaelli. - In: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. - ISSN 1438-2377. - 246:11(2020 Nov), pp. 2205-2214.
  • Using pulses in baked products: Lights, shadows, and potential solutions / A. Bresciani, A. Marti. - In: FOODS. - ISSN 2304-8158. - 8:10(2019 Oct).