50 results on '"Bresciani, Andrea"'
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2. A Short Communication on Functional, Rheological, and Extrusion Properties of High Protein Fractions from Pulses Obtained by Air Classification
3. The effects of the extrusion process used for the production of maize snacks and pasta on the free, bound, and total B fumonisin contents
4. Pulse type and extrusion conditions affect phenolic profile and physical properties of extruded products
5. Effect of enrichment of rice snacks with pulse seed coats on phenolic compound content, product features and consumer hedonic response
6. Wind farm noise prediction and auralization
7. High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility
8. Generalization of Amiet’s theory for small reduced-frequency and nearly-critical gusts
9. Impact of Sprouted Chickpea Grits and Flour on Dough Rheology and Bread Features.
10. Rice: A Versatile Food at the Heart of the Mediterranean Diet
11. Pasta from yellow lentils: How process affects starch features and pasta quality
12. High-amylose corn in gluten-free pasta: Strategies to deliver nutritional benefits ensuring the overall quality
13. Contributors
14. Use of the Farinograph for gluten-free grains
15. The effect of the amylose content and milling fractions on the physico-chemical features of co-extruded snacks from corn
16. Starch and Protein Characteristics of Chestnut Flours and Their Applications in Gluten-Free Products
17. Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics
18. Effect of Plant Purees Fermented by an Autochthonous Microbial Consortium on the Aroma and Textural Properties of Bread
19. Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.)
20. Large Eddy Simulation of the Transitional Flow Around the SD7003 Airfoil and Application to Blade–Vortex Interaction
21. Physical, chemical and pasting features of maize Italian inbred lines
22. A Short Communication on Functional, Rheological, and Extrusion Properties of High Protein Fractions from Pulses Obtained by Air Classification
23. Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses
24. Physics-based scintillations for outdoor sound auralization
25. Using pre‐gelatinised red lentils in pasta production: connecting starch features and pasta cooking behaviour
26. Pasta from Red Lentils (Lens culinaris): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior
27. Protein Maps for Durum Wheat Precision Harvest and Pasta Production
28. Shapting in Ceramic Technology - An Overview
29. Agriculture in Marginal Areas: Reintroduction of Rye and Wheat Varieties for Breadmaking in the Antrona Valley
30. Technological Performance of Cricket Powder (Acheta domesticus L.) in Wheat-Based Formulations
31. Perceptual evaluation of wind turbine noise
32. Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties
33. Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality
34. Extruded snacks from pigmented rice: Phenolic profile and physical properties
35. Assessing the Rheological Properties of Durum Wheat Semolina: A Review
36. Molecular features and cooking behavior of pasta from pulses
37. Recent Progress on Improving the Quality of Bran-Enriched Extruded Snacks
38. Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics
39. Molecular features and cooking behavior of pasta from pulses.
40. Shapting in Ceramic Technology - An Overview
41. Floor and Wall Tile Production Through a Multipurpose Body
42. Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?
43. Large Eddy Simulation of the Transitional Flow around the SD7003 Airfoil and Application to Blade–Vortex Interaction
44. Using Pulses in Baked Products: Lights, Shadows, and Potential Solutions
45. Processo Inovador de Corte Laser em Placas Cerâmicas
46. Accuracy in quantitative phase analysis of mixtures with large amorphous contents. The case of stoneware ceramics and bricks
47. Physical and perceptual prediction of wind turbine noise
48. Detection of toxigenic strains of Fusarium verticillioides in corn by electronic olfactory system
49. Shaping in Ceramic Technology — an Overview.
50. Additives used in the pressing of tableware
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