Author/Creator: Renoldi, Niccolò - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Renoldi, Niccolò

1. Application of high-pressure homogenization to steer the technological functionalities of chia fibre-protein concentrate. (May 2023)

Authors:: Renoldi, Niccolò; Melchior, Sofia; Calligaris, Sonia; Peressini, Donatella
Journal:: Food hydrocolloids
Issue:: Volume 139(2023)
Page Start:
Record Type:: Journal Article
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2. Evaluation of technological properties, microstructure and predictive glycaemic response of durum wheat pasta enriched with psyllium seed husk. (November 2021)

Authors:: Renoldi, Niccolò; Brennan, Charles Stephen; Lagazio, Corrado; Peressini, Donatella
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 151(2021)
Page Start:
Record Type:: Journal Article
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3. Impact of oleuropein on rheology and breadmaking performance of wheat doughs, and functional features of bread. (7th February 2022)

Authors:: Renoldi, Niccolò; Lucci, Paolo; Peressini, Donatella
Journal:: International journal of food science & technology
Issue:: Volume 57:Number 4(2022)
Page Start:: 2321
Record Type:: Journal Article
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4. The effect of rice bran on physicochemical, textural and glycaemic properties of ready‐to‐eat extruded corn snacks. (29th December 2020)

Authors:: Renoldi, Niccolò; Peighambardoust, Seyed Hadi; Peressini, Donatella
Journal:: International journal of food science & technology
Issue:: Volume 56:Number 7(2021)
Page Start:: 3235
Record Type:: Journal Article
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