Research output per year
Research output per year
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Dive into the research topics where Stefano Renzetti is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
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Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
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Decoupling texture from nutritional composition in sugar and fat reduced pound cake: A physico-chemical approach to bakery formulations
Renzetti, S., van den Hoek, I., Stieger, M. & van der Sman, R., Feb 2025, In: Food Research International. 203, 13 p., 115815.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Soluble fibres modulate dough rheology and gluten structure via hydrogen bond density and Flory-Huggins water interaction parameter
Renzetti, S., Lambertini, L., Mocking-Bode, H. C. M. & van der Sman, R. G. M., Jan 2025, In: Current Research in Food Science. 10, 100991.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
The combined effect of gluten addition and semolina cell wall integrity reduces the oral sugar release and the insulinemic response to bread in healthy volunteers
Tagliasco, M., Capuano, E., Dall’Asta, M., Renzetti, S., Fogliano, V. & Pellegrini, N., Feb 2025, In: European Journal of Nutrition. 64, 1, 14 p., 6.Research output: Contribution to journal › Article › Academic › peer-review
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Bread-type staples from African climate-resilient crops for improving diets and food security
Noort, M. W. J., Renzetti, S. & Hetterscheid, S., 2024. 1 p.Research output: Contribution to conference › Poster › Academic
Open Access -
Can fermentation methods and granulometry modulate bread starch digestibility without hindering its technological quality?
Tagliasco, M., Boukid, F., Renzetti, S., Marti, A., Bancalari, E., Vittadini, E. & Pellegrini, N., Nov 2024, In: Journal of Functional Foods. 122, 106464.Research output: Contribution to journal › Article › Academic › peer-review
Open Access1 Citation (Scopus)
Activities
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Breads from African Climate-Resilient Crops for Improving Diets and Food Security
Noort, M. (Speaker) & Renzetti, S. (Speaker)
24 Apr 2024Activity: Talk/presentation/lecture › Oral presentation › Academic
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Breads from African Climate-Resilient Crops for Improving Diets and Food Security
Noort, M. (Speaker) & Renzetti, S. (Speaker)
19 Dec 2022Activity: Talk/presentation/lecture › Oral presentation › Professional
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Breads from African Climate-Resilient Crops for Improving Diets and Food Security
Noort, M. (Speaker) & Renzetti, S. (Speaker)
7 Apr 2022Activity: Talk/presentation/lecture › Oral presentation › Academic
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Towards Sustainable Shifts to Healthy Diets and Food Security in Sub Saharan Africa with Climate Resilient Crops in Bread Type Products
Noort, M. (Speaker) & Renzetti, S. (Speaker)
26 May 2022Activity: Talk/presentation/lecture › Oral presentation › Academic
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Breads from African Climate-Resilient Crops for Improving Diets and Food Security
Noort, M. (Speaker) & Renzetti, S. (Speaker)
6 Jul 2022Activity: Talk/presentation/lecture › Oral presentation › Academic
Press/Media
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Food revolution is a piece of cake
13/03/25 → 14/03/25
2 Media contributions
Press/Media: Research › Professional
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De invloed van broodeigenschappen op de eetsnelheid onderzocht
Heuven, L., Dekker, M., Renzetti, S. & Bolhuis, D.
30/12/24
1 item of Media coverage
Press/Media: Research › Professional
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Heerlijke vezelcake uit eigen thuisbakkerij symposium: Belang voedingsvezels sterk onderschat
14/10/23
1 Media contribution
Press/Media: Expert Comment › Popular
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LifyWheat is poised to disrupt the status quo and plug the fibre gap
13/07/21
1 item of Media coverage
Press/Media: Research › Professional
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LWV22045 LowCalFood (TS-02-218-003)
Renzetti, S. (Project Leader)
1/01/25 → 31/03/26
Project: LVVN project
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LWV24110 SMARTGRAINS (TS-02-218-013)
Renzetti, S. (Project Leader)
1/01/25 → 30/06/29
Project: LVVN project
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Exploration and development of V-type cavity starch (VCS) at different structural-scales.
Li, J. (PhD candidate), Capuano, E. (Promotor), Pellegrini, N. (Co-promotor) & Renzetti, S. (Co-promotor)
1/07/23 → …
Project: PhD
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LWV22045 LowCalFood (BO-62-001-024)
Renzetti, S. (Project Leader)
1/01/23 → 31/12/26
Project: LVVN project
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LWV20107 - EXTREAMS – tEXturizing & Taste from side stREAMS (BO-62-001-019)
Renzetti, S. (Project Leader)
1/01/21 → 31/12/24
Project: LVVN project