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Stefano Renzetti

dr.

 https://orcid.org/0000-0001-7994-4423
    20162020

    Research output per year

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    Fingerprint 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. If staff member(s) published prior to his/her WUR affiliation, it is possible that the publication overview, Fingerprint and network diagram are incomplete.

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    Research Output

    Amino acids, polyols and soluble fibres as sugar replacers in bakery applications: Egg white proteins denaturation controlled by hydrogen bond density of solutions

    Renzetti, S., van den Hoek, I. A. F. & van der Sman, R. G. M., Nov 2020, In : Food Hydrocolloids. 108, 106034.

    Research output: Contribution to journal › Article › Academic › peer-review

    Open Access
    • 1 Citation (Scopus)

    Genotype selection influences the quality of gluten-free bread from maize

    Ekpa, O., Palacios-Rojas, N., Rosales, A., Renzetti, S., Fogliano, V. & Linnemann, A. R., 1 May 2020, In : LWT. 125, 109214.

    Research output: Contribution to journal › Article › Academic › peer-review

    Open Access

    • Sugar replacement with zwitterionic plasticizers like amino acids

    van der Sman, R. G. M., van den Hoek, I. A. F. & Renzetti, S., Dec 2020, In : Food Hydrocolloids. 109, 106113.

    Research output: Contribution to journal › Article › Academic › peer-review

    Open Access
    • 1 Citation (Scopus)

    Antioxidant potential of wheat bran phenolics extracted with organic solvents

    Janiak, M. A., Renzetti, S., Noort, M. W. J. & Amarowicz, R., 2019, In : Bulgarian Chemical Communications. 51, Special Issue A, p. 75-78

    Research output: Contribution to journal › Article › Academic › peer-review

    Effect of heat treatment on the antioxidant capacity of dry wheat bran

    Janiak, M. A., Renzetti, S., Noort, M. W. J. & Amarowicz, R., 2019, In : Bulgarian Chemical Communications. 51, Special Issue A, p. 79-82

    Research output: Contribution to journal › Article › Academic › peer-review

    Press / Media

    We zijn beter in staat om suiker alternatieven te ontwikkelen die alle functionaliteiten nabootsen

    S. Renzetti

    1/08/19

    1 Media contribution

    Press/Media: Expert Comment

    Minder zoete broodjes bakken lastig, maar oplosbaar

    Ruud van der Sman, Stefano Renzetti, Anke Janssen & Joost Blankestijn

    15/06/19

    1 Media contribution

    Press/Media: Research

    Fundamenteel inzicht in calorie- en zoutverlaging. De kern van herformulering

    R.G.M. van der Sman, S. Renzetti & M.W.J. Noort

    1/06/19

    1 Media contribution

    Press/Media: Expert Comment

    Food Reformulation: Experts dagen voedingsindustrie uit

    S. Renzetti, M.W.J. Noort, A.M. Janssen & R.G.M. van der Sman

    5/04/19

    1 Media contribution

    Press/Media: Public Engagement Activities