Brandolini, Andrea

Microencapsulates and Extracts from Red Beetroot Pomace Modify Antioxidant Capacity, Heat Damage and Colour of Pseudocereals-Enriched Einkorn Water Biscuits

Hidalgo, A., Brandolini, A., Čanadanović-Brunet, J., Ćetković, G., & Tumbas Šaponjac, V. (2018) · Food Chemistry

Seed and Plant BiochemistryMicroencapsulation and Drying Processes

Cited by 83

Biochemical and Immunochemical Characterization of Different Varieties of Amaranth (Amaranthus L. ssp.) as a Safe Ingredient for Gluten-free Products

Ballabio, C., Uberti, F., Di Lorenzo, C., Brandolini, A., Penas, E., & Restani, P. (2011) · Journal of Agricultural and Food Chemistry

Celiac Disease Research and ManagementSeed and Plant Biochemistry

Cited by 55

Antioxidants of Amaranth, Quinoa and Buckwheat Wholemeals and Heat-Damage Development in Pseudocereal-Enriched Einkorn Water Biscuits

Estivi, L., Pellegrino, L., Hogenboom, J. A., Brandolini, A., & Hidalgo, A. (2022) · Molecules

Seed and Plant BiochemistryFood composition and properties

Cited by 29