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 View Content: Available online (eLD content is only available in our Reading Rooms) ↗
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 View Content: Available online (eLD content is only available in our Reading Rooms) ↗
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 View Content: Available online (eLD content is only available in our Reading Rooms) ↗
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 View Content: Available online (eLD content is only available in our Reading Rooms) ↗