Research output per year
Research output per year
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 members have published prior to their WUR affiliation, it is possible that the publication overview, Fingerprint and network diagram are incomplete.
- 1 Similar Researchers
Network
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
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Dry Heating of Cowpea Flour below Biopolymer Melting Temperatures Improves the Physical Properties of Bread Made from Climate-Resilient Crops
Renzetti, S., Heetesonne, I., Ngadze, R. T. & Linnemann, A. R., 25 May 2022, In: Foods. 11, 16 p., 1554.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Food texture design in sugar reduced cakes: Predicting batters rheology and physical properties of cakes from physicochemical principles
Renzetti, S. & van der Sman, R. G. M., Oct 2022, In: Food Hydrocolloids. 131, 11 p., 107795.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Towards Sustainable Shifts to Healthy Diets and Food Security in Sub-Saharan Africa with Climate-Resilient Crops in Bread-Type Products: A Food System Analysis
Noort, M. W. J., Renzetti, S., Linderhof, V., du Rand, G. E., Marx-Pienaar, N. J. M. M., de Kock, H. L., Magano, N. & Taylor, J. R. N., 6 Jan 2022, In: Foods. 11, 2, 135.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Wheat starch-tannic acid complexes modulate physicochemical and rheological properties of wheat starch and its digestibility
Kan, L., Capuano, E., Oliviero, T. & Renzetti, S., May 2022, In: Food Hydrocolloids. 126, 107459.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
A systematic comparison of the intrinsic properties of wheat and oat bran fractions and their effects on dough and bread properties: Elucidation of chemical mechanisms, water binding, and steric hindrance
Renzetti, S., Theunissen, M. & Horrevorts, K., 29 Sep 2021, In: Foods. 10, 10, 2311.Research output: Contribution to journal › Article › Academic › peer-review
Open Access2 Citations (Scopus)
Activities
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Ingredients and formulations design towards healthy, sustainable diets
Stefano Renzetti (Speaker)
Jul 2020Activity: Talk or presentation › Oral presentation › Professional
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Treasure hunting: plant-based side-streams as goldmine for sugar replacement
Stefano Renzetti (Speaker)
1 Sep 2020Activity: Talk or presentation › Invited talk › Professional
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Panel Discussion: Future reformulation strategies for bakery and snacks
Stefano Renzetti (Speaker)
26 Nov 2020Activity: Talk or presentation › Public lecture/debate/seminar › Academic
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Digital reformulation to improve health and diets
Stefano Renzetti (Speaker) & Görkem Simsek-Senel (Speaker)
19 Nov 2020Activity: Talk or presentation › Invited talk › Professional
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Bakery reformulations: how to choose ingredients and get the texture right
Stefano Renzetti (Speaker)
26 Nov 2020Activity: Talk or presentation › Invited talk › Academic
Press / Media
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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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We zijn beter in staat om suiker alternatieven te ontwikkelen die alle functionaliteiten nabootsen
S. Renzetti & Joost Blankestijn
1/08/19
1 Media contribution
Press/Media: Expert Comment › Other
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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 › Other
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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 › Other
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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 › Other
Projects
- 2 Active
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Design of functional ingredients for the food sector.
Arif, A., Erasmus, S., Fogliano, V. & Renzetti, S.
1/01/22 → …
Project: PhD
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LWV20107 - EXTREAMS – tEXturizing & Taste from side stREAMS (BO-62-001-019)
1/01/21 → 31/12/24
Project: EZproject