BIANCHI, FEDERICO

BIANCHI, FEDERICO  

DIPARTIMENTO DI BIOTECNOLOGIE  

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Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties 1-gen-2022 Rainero, Giada; Bianchi, Federico; Rizzi, Corrado; Cervini, Mariasole; Giuberti, Gianluca; Simonato, Barbara
Current Advantages in the Application of Microencapsulation in Functional Bread Development. 1-gen-2023 Tolve, Roberta; Bianchi, Federico; Lomuscio, Elisabetta; Sportiello, Lucia; Simonato, Barbara
Distilled grape pomace as a functional ingredient in vegan muffins: effect on physicochemical, nutritional, rheological and sensory aspects 1-gen-2022 Bianchi, Federico; Cervini, Mariasole; Giuberti, Gianluca; Rocchetti, Gabriele; Lucini, Luigi; Simonato, Barbara
Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product 1-gen-2022 Lomuscio, Elisabetta; Bianchi, Federico; Cervini, Mariasole; Giuberti, Gianluca; Simonato, Barbara; Rizzi, Corrado
Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: phenolic composition, bioaccessibility, and antioxidant activity 1-gen-2024 Rodríguez, Mariela; Bianchi, Federico; Simonato, Barbara; Rizzi, Corrado; Fontana, Ariel; Tironi, Valeria A.
Fortification of Durum Wheat Fresh Pasta with Maqui (Aristotelia chilensis) and Its Effects on Technological, Nutritional, Sensory Properties, and Predicted Glycemic Index 1-gen-2022 Bianchi, Federico; Giuberti, Gianluca; Cervini, Mariasole; Simonato, Barbara
Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread 1-gen-2021 Rocchetti, Gabriele; Rizzi, Corrado; Cervini, Mariasole; Rainero, Giada; Bianchi, Federico; Giuberti, Gianluca; Lucini, Luigi; Simonato, Barbara
Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders 1-gen-2021 Bianchi, Federico; Lomuscio, Elisabetta; Rizzi, Corrado; Simonato, Barbara
Shelf-Life Prediction and Thermodynamic Properties of No Added Sugar Chocolate Spread Fortified with Multiple Micronutrients 1-gen-2022 Tolve, R.; Tchuenbou-Magaia, F. L.; Sportiello, L.; Bianchi, F.; Radecka, I.; Favati, F.
Technological, nutritional and sensory properties of pasta fortified with agro-industrial by-products: a review 1-gen-2021 Bianchi, Federico; Tolve, Roberta; Rainero, Giada; Bordiga, Matteo; Brennan Charles, S.; Simonato, Barbara
The Potential of Wine Lees as a Fat Substitute for Muffin Formulations 1-gen-2023 Bianchi, Federico; Cervini, Mariasole; Giuberti, Gianluca; Simonato, Barbara
Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties. 1-gen-2021 Tolve, Roberta; Simonato, Barbara; Rainero, Giada; Bianchi, Federico; Rizzi, Corrado; Cervini, Mariasole; Giuberti, Gianluca