BIANCHI, FEDERICO
BIANCHI, FEDERICO
DIPARTIMENTO DI BIOTECNOLOGIE
Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties
2022-01-01 Rainero, Giada; Bianchi, Federico; Rizzi, Corrado; Cervini, Mariasole; Giuberti, Gianluca; Simonato, Barbara
Current Advantages in the Application of Microencapsulation in Functional Bread Development.
2023-01-01 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
2022-01-01 Bianchi, Federico; Cervini, Mariasole; Giuberti, Gianluca; Rocchetti, Gabriele; Lucini, Luigi; Simonato, Barbara
Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product
2022-01-01 Lomuscio, Elisabetta; Bianchi, Federico; Cervini, Mariasole; Giuberti, Gianluca; Simonato, Barbara; Rizzi, Corrado
Evaluation of the technological and compositional features of pancakes fortified with Acheta domesticus
2024-01-01 Bruttomesso, Margherita; Bianchi, Federico; Pasqualoni, Ilaria; Rizzi, Corrado; Simonato, Barbara
Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: phenolic composition, bioaccessibility, and antioxidant activity
2024-01-01 Rodríguez, Mariela; Bianchi, Federico; Simonato, Barbara; Rizzi, Corrado; Fontana, Ariel; Tironi, Valeria A.
Fermentation Performances and Aroma Contributions of Selected Non-Saccharomyces Yeasts for Cherry Wine Production
2024-01-01 Bianchi, Federico; Avesani, Michele; Lorenzini, Marilinda; Zapparoli, Giacomo; Simonato, Barbara
Fortification of Durum Wheat Fresh Pasta with Maqui (Aristotelia chilensis) and Its Effects on Technological, Nutritional, Sensory Properties, and Predicted Glycemic Index
2022-01-01 Bianchi, Federico; Giuberti, Gianluca; Cervini, Mariasole; Simonato, Barbara
Fortification of durum wheat fresh pasta with red chicory by-product powder: Effects on technological, nutritional, and sensory properties
2024-01-01 Bianchi, Federico; Santoro, Valentina; Pasqualoni, Ilaria; Bruttomesso, Margherita; Rizzi, Corrado; Piccinelli, Anna Lisa; Simonato, Barbara
Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread
2021-01-01 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
2021-01-01 Bianchi, Federico; Lomuscio, Elisabetta; Rizzi, Corrado; Simonato, Barbara
Shelf-Life Prediction and Thermodynamic Properties of No Added Sugar Chocolate Spread Fortified with Multiple Micronutrients
2022-01-01 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
2021-01-01 Bianchi, Federico; Tolve, Roberta; Rainero, Giada; Bordiga, Matteo; Brennan Charles, S.; Simonato, Barbara
The Impact of Selected Ingredients on the Predicted Glycemic Index and Technological Properties of Bread
2024-01-01 Pasqualoni, Ilaria; Tolve, Roberta; Simonato, Barbara; Bianchi, Federico
The Potential of Wine Lees as a Fat Substitute for Muffin Formulations
2023-01-01 Bianchi, Federico; Cervini, Mariasole; Giuberti, Gianluca; Simonato, Barbara
Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties.
2021-01-01 Tolve, Roberta; Simonato, Barbara; Rainero, Giada; Bianchi, Federico; Rizzi, Corrado; Cervini, Mariasole; Giuberti, Gianluca
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| 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 | |
| Evaluation of the technological and compositional features of pancakes fortified with Acheta domesticus | 1-gen-2024 | Bruttomesso, Margherita; Bianchi, Federico; Pasqualoni, Ilaria; Rizzi, Corrado; Simonato, Barbara | |
| 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. | |
| Fermentation Performances and Aroma Contributions of Selected Non-Saccharomyces Yeasts for Cherry Wine Production | 1-gen-2024 | Bianchi, Federico; Avesani, Michele; Lorenzini, Marilinda; Zapparoli, Giacomo; Simonato, Barbara | |
| 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 | |
| Fortification of durum wheat fresh pasta with red chicory by-product powder: Effects on technological, nutritional, and sensory properties | 1-gen-2024 | Bianchi, Federico; Santoro, Valentina; Pasqualoni, Ilaria; Bruttomesso, Margherita; Rizzi, Corrado; Piccinelli, Anna Lisa; 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 Impact of Selected Ingredients on the Predicted Glycemic Index and Technological Properties of Bread | 1-gen-2024 | Pasqualoni, Ilaria; Tolve, Roberta; Simonato, Barbara; Bianchi, Federico | |
| 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 |