| Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase S Renzetti, F Dal Bello, EK Arendt Journal of Cereal Science 48 (1), 33-45, 2008 | 365 | 2008 |
| Effect of protease treatment on the baking quality of brown rice bread: From textural and rheological properties to biochemistry and microstructure S Renzetti, EK Arendt Journal of Cereal Science 50 (1), 22-28, 2009 | 170 | 2009 |
| Oxidative and proteolytic enzyme preparations as promising improvers for oat bread formulations: rheological, biochemical and microstructural background S Renzetti, CM Courtin, JA Delcour, EK Arendt Food chemistry 119 (4), 1465-1473, 2010 | 165 | 2010 |
| Functional replacements for gluten E Zannini, JM Jones, S Renzetti, EK Arendt Annual review of food science and technology 3 (1), 227-245, 2012 | 128 | 2012 |
| Understanding functionality of sucrose in biscuits for reformulation purposes RGM Van der Sman, S Renzetti Critical Reviews in Food Science and Nutrition 59 (14), 2225-2239, 2019 | 118* | 2019 |
| Effects of oxidase and protease treatments on the breadmaking functionality of a range of gluten-free flours S Renzetti, EK Arendt European Food Research and Technology 229, 307-317, 2009 | 104 | 2009 |
| Role of enzymes in improving the functionality of proteins in non-wheat dough systems S Renzetti, CM Rosell Journal of Cereal Science 67, 35-45, 2016 | 102 | 2016 |
| 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 MWJ Noort, S Renzetti, V Linderhof, GE du Rand, NJMM Marx-Pienaar, ... Foods 11 (2), 135, 2022 | 77 | 2022 |
| Transglutaminase polymerisation of buckwheat (Fagopyrum esculentum Moench) proteins S Renzetti, J Behr, RF Vogel, EK Arendt Journal of Cereal Science 48 (3), 747-754, 2008 | 61 | 2008 |
| Mechanisms controlling wheat starch gelatinization and pasting behaviour in presence of sugars and sugar replacers: Role of hydrogen bonding and plasticizer molar volume S Renzetti, IAF van den Hoek, RGM van der Sman Food Hydrocolloids 119, 106880, 2021 | 55 | 2021 |
| Transglutaminase treatment of brown rice flour: A chromatographic, electrophoretic and spectroscopic study of protein modifications S Renzetti, J Behr, RF Vogel, A Barbiroli, S Iametti, F Bonomi, EK Arendt Food chemistry 131 (4), 1076-1085, 2012 | 53 | 2012 |
| Modulating state transition and mechanical properties of viscoelastic resins from maize zein through interactions with plasticizers and co-proteins DP Erickson, S Renzetti, A Jurgens, OH Campanella, BR Hamaker Journal of cereal science 60 (3), 576-583, 2014 | 49 | 2014 |
| 3D-printed cereal foods M Noort, K Van Bommel, S Renzetti Cereal Foods World 62 (6), 272-277, 2017 | 43 | 2017 |
| Amino acids, polyols and soluble fibres as sugar replacers in bakery applications: Egg white proteins denaturation controlled by hydrogen bond density of solutions S Renzetti, IAF van den Hoek, RGM van der Sman Food Hydrocolloids 108, 106034, 2020 | 39 | 2020 |
| Puff pastry with low saturated fat contents: The role of fat and dough physical interactions in the development of a layered structure S Renzetti, R de Harder, A Jurgens Journal of Food Engineering 170, 24-32, 2016 | 37 | 2016 |
| Microstructure of buckwheat and barley during malting observed by confocal scanning laser microscopy and scanning electron microscopy HH Wijngaard, S Renzetti, EK Arendt Journal of the Institute of Brewing 113 (1), 34-41, 2007 | 37 | 2007 |
| Stabilization of beta-lactoglobulin by polyols and sugars against temperature-induced denaturation involves diverse and specific structural regions of the protein A Barbiroli, M Marengo, D Fessas, E Ragg, S Renzetti, F Bonomi, ... Food chemistry 234, 155-162, 2017 | 31 | 2017 |
| Wheat starch-tannic acid complexes modulate physicochemical and rheological properties of wheat starch and its digestibility L Kan, E Capuano, T Oliviero, S Renzetti Food Hydrocolloids 126, 107459, 2022 | 29 | 2022 |
| Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches M Zanoletti, A Marti, M Marengo, S Iametti, MA Pagani, S Renzetti Food Research International 102, 728-737, 2017 | 29 | 2017 |
| Water migration mechanisms in amorphous powder material and related agglomeration propensity S Renzetti, JA Voogt, L Oliver, MBJ Meinders Journal of food engineering 110 (2), 160-168, 2012 | 28 | 2012 |
