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

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 journalArticleAcademicpeer-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 journalArticleAcademicpeer-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 journalArticleAcademicpeer-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 journalArticleAcademicpeer-review