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.
- 1 Similar Profiles
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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Combining bran-enrichment with sugar replacement in biscuits enables the flexible use of a sustainable and fibre-rich by-product
Renzetti, S. & van der Sman, R. G. M., Jan 2024, In: Food Hydrocolloids. 146, 109226.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers’ Perception
Renzetti, S., Aisala, H., Ngadze, R. T., Linnemann, A. R. & Noort, M. W., 5 Feb 2023, In: Foods. 12, 4, 19 p., 689.Research output: Contribution to journal › Article › Academic › peer-review
Open Access1 Citation (Scopus) -
Breads from African climate-resilient crops for improving diets and food security
Noort, M. W. J. & Renzetti, S., 2023, Wageningen: Wageningen Food & Biobased Research. 30 p. (Report / Wageningen Food & Biobased Research; no. 2372)Research output: Book/Report › Report › Professional
Open Access -
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 Access3 Citations (Scopus) -
Effect of Bioprocessing on Techno-Functional Properties of Climate-Resilient African Crops, Sorghum and Cowpea
Nikinmaa, M., Renzetti, S., Juvonen, R., Rosa-Sibakov, N., Noort, M. & Nordlund, E., 30 Sept 2022, In: Foods. 11, 19, 3049.Research output: Contribution to journal › Article › Academic › peer-review
Open Access1 Citation (Scopus)
Activities
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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
Martijn Noort (Speaker) & Stefano Renzetti (Speaker)
26 May 2022Activity: Talk or presentation › Oral presentation › Academic
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Breads from African Climate-Resilient Crops for Improving Diets and Food Security
Martijn Noort (Speaker) & Stefano Renzetti (Speaker)
19 Dec 2022Activity: Talk or presentation › Oral presentation › Professional
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Breads from African Climate-Resilient Crops for Improving Diets and Food Security
Martijn Noort (Speaker) & Stefano Renzetti (Speaker)
6 Jul 2022Activity: Talk or presentation › Oral presentation › Academic
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Breads from African Climate-Resilient Crops for Improving Diets and Food Security
Martijn Noort (Speaker) & Stefano Renzetti (Speaker)
7 Apr 2022Activity: Talk or presentation › Oral presentation › Academic
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Ingredients and formulations design towards healthy, sustainable diets
Stefano Renzetti (Speaker)
Jul 2020Activity: Talk or presentation › Oral presentation › Professional
Press/Media
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Brood zonder tarwe
Martijn Noort & Stefano Renzetti
5/04/23
1 Media contribution
Press/Media: Research › Academic
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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
Projects
- 2 Active
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LWV20107 - EXTREAMS – tEXturizing & Taste from side stREAMS (BO-62-001-019)
1/01/21 → 31/12/24
Project: EZproject