1. Breadmaking with an old wholewheat flour: Optimization of ingredients to improve bread quality. (March 2020) Authors: Parenti, Ottavia; Guerrini, Lorenzo; Cavallini, Benedetta; Baldi, Fabio; Zanoni, Bruno Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 121(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Techniques and technologies for the breadmaking process with unrefined wheat flours. (May 2020) Authors: Parenti, Ottavia; Guerrini, Lorenzo; Zanoni, Bruno Journal: Trends in food science & technology Issue: Volume 99(2020) Page Start: 152 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. The bread making process of ancient wheat: A semi-structured interview to bakers. (May 2019) Authors: Guerrini, Lorenzo; Parenti, Ottavia; Angeloni, Giulia; Zanoni, Bruno Journal: Journal of cereal science Issue: Volume 87(2019) Page Start: 9 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. The determination of bread dough readiness during kneading of wheat flour: A review of the available methods. (November 2021) Authors: Parenti, Ottavia; Guerrini, Lorenzo; Mompin, Sara Bossa; Toldrà, Mònica; Zanoni, Bruno Journal: Journal of food engineering Issue: Volume 309(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. The effect of gradual flour addition during kneading on wholewheat dough properties and bread quality. (July 2021) Authors: Parenti, Ottavia; Guerrini, Lorenzo; Carini, Eleonora; Zanoni, Bruno Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 147(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. The power consumption profile to improve the kneading operation of unrefined wheat flour in bread-making. (November 2022) Authors: Parenti, Ottavia; Zanoni, Bruno; Baldi, Fabio; Guerrini, Lorenzo Journal: Journal of cereal science Issue: Volume 108(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content. (15th February 2021) Authors: Parenti, Ottavia; Guerrini, Lorenzo; Zanoni, Bruno; Marchini, Mia; Tuccio, Maria Grazia; Carini, Eleonora Journal: Food chemistry Issue: Volume 338(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Whole wheat bread enriched with silver fir (Abies alba Mill.) needles extract: technological and antioxidant properties. (20th December 2021) Authors: Parenti, Ottavia; Albanese, Lorenzo; Guerrini, Lorenzo; Zanoni, Bruno; Zabini, Federica; Meneguzzo, Francesco Journal: Journal of the science of food and agriculture Issue: Volume 102:Number 9(2022) Page Start: 3581 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Wholewheat bread: Effect of gradual water addition during kneading on dough and bread properties. (May 2021) Authors: Parenti, Ottavia; Carini, Eleonora; Marchini, Mia; Tuccio, Maria Grazia; Guerrini, Lorenzo; Zanoni, Bruno Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 142(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗