日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Development of Stored-Product Moths on Cricket Powder and Insect-Enriched Biscuits

蟋蟀粉和添加昆虫的饼干对储藏产品蛾的生长发育影响

期刊:Foods
影响因子:5.1
doi:10.3390/foods14183154
Malabusini, Serena; Savoldelli, Sara; Bresciani, Andrea; Marti, Alessandra; Lupi, Daniela; Jucker, Costanza
发育与干细胞
发表日期：2025
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Impact of Sprouted Chickpea Grits and Flour on Dough Rheology and Bread Features

发芽鹰嘴豆粉和粗面粉对面团流变学特性和面包特征的影响

期刊:Foods
影响因子:5.1
doi:10.3390/foods13172698
Bresciani, Andrea; Sergiacomo, Alessio; De Stefani, Andrea; Marti, Alessandra
发表日期：2024
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Pasta from Red Lentils (Lens culinaris): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior.

红扁豆（Lens culinaris）意面：意面制作过程对淀粉和蛋白质特性及烹饪性能的影响

期刊:Foods
影响因子:5.1
doi:10.3390/foods11244040
Bresciani Andrea, Erba Daniela, Casiraghi Maria Cristina, Iametti Stefania, Marti Alessandra, Barbiroli Alberto
其它
发表日期：2022
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High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility.

高直链淀粉和通日型韩国大米品种：物理特性、烹饪特性和淀粉消化率

期刊:Food Science and Biotechnology
影响因子:3.1
doi:10.1007/s10068-022-01075-2
Bresciani Andrea, Vaglia Valentina, Saitta Francesca, Fessas Dimitrios, Casiraghi Maria Cristina, Erba Daniela, Pagani Maria Ambrogina, Lee Ji Yoon, Kang Ju Won, Ko Jong-Min, Bocchi Stefano, Cho Jun Hyeon, Marti Alessandra
其它
发表日期：2022
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Using Pulses in Baked Products: Lights, Shadows, and Potential Solutions

脉冲式烘焙食品的应用：亮点、不足和潜在解决方案

期刊:Foods
影响因子:5.1
doi:10.3390/foods8100451
Bresciani, Andrea; Marti, Alessandra
发表日期：2019
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