All Stories

  1. Chemical composition, technological quality, and bioaccessibility of phenolics and starch of bread enriched with germinated wholemeal flour

    Article • International Journal of Gastronomy and Food Science, March 2026, Elsevier

    Dr Andrea Brandolini

  2. Influence of Cellulase Pretreatment on the Quality Characteristics, Total Phenolic Content, and Antioxidant Capacity of Hydraulic Press-Extracted Grapeseed Oil

    Article • Polish Journal of Food and Nutrition Sciences, December 2025, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences

    Dr Andrea Brandolini

  3. Enhancing the Antioxidant and Nutritional Profile of Gluten-Free Sourdough Bread Using Hemp Press Cake Meal

    Article • Foods, October 2025, MDPI AG

    Dr Andrea Brandolini

  4. Technological and Nutritional Characteristics of Gluten‐Free Pasta Enriched With Tomato and Linseed By‐Products

    Article • Food Science & Nutrition, October 2025, Wiley

    Dr Andrea Brandolini

  5. Antioxidant Bioaccessibility of Cooked Gluten-Free Pasta Enriched with Tomato Pomace or Linseed Meal

    Article • Foods, November 2024, MDPI AG

    Dr Andrea Brandolini

  6. Plant Genetic Resources for Food and Agriculture: The Role and Contribution of CREA (Italy) within the National Program RGV-FAO

    Article • Agronomy, June 2024, MDPI AG

    Dr Andrea Brandolini

  7. Effect of alkaline salts and whey protein isolate on the quality of rice-maize gluten-free pasta

    Article • LWT, January 2024, Elsevier

    Dr Andrea Brandolini

  8. Changes in colour, tocopherols and carotenoids during the germination of lupin seeds

    Article • Journal of Food Composition and Analysis, December 2023, Elsevier

    Dr Andrea Brandolini

  9. Lupin as a Source of Bioactive Antioxidant Compounds for Food Products

    Article • Molecules, November 2023, MDPI AG

    Dr Andrea Brandolini

  10. Breadmaking Performance of Elite Einkorn (Triticum monococcum L. subsp. monococcum) Lines: Evaluation of Flour, Dough and Bread Characteristics

    Article • Foods, April 2023, MDPI AG

    Dr Andrea Brandolini

  11. Antioxidant Properties of Gluten-Free Pasta Enriched with Vegetable By-Products

    Article • Molecules, December 2022, MDPI AG

    Dr Andrea Brandolini

  12. Effect of Debittering with Different Solvents and Ultrasound on Carotenoids, Tocopherols, and Phenolics of Lupinus albus Seeds

    Article • Antioxidants, December 2022, MDPI AG

    Dr Andrea Brandolini

  13. Kinetics of Carotenoids Degradation during the Storage of Encapsulated Carrot Waste Extracts

    Article • Molecules, December 2022, MDPI AG

    Dr Andrea Brandolini

  14. Antioxidants of Amaranth, Quinoa and Buckwheat Wholemeals and Heat-Damage Development in Pseudocereal-Enriched Einkorn Water Biscuits

    Article • Molecules, November 2022, MDPI AG

    Dr Andrea Brandolini

  15. Modification of the Nutritional Quality and Oxidative Stability of Lupin (Lupinus mutabilis Sweet) and Sacha Inchi (Plukenetia volubilis L.) Oil Blends

    Article • Molecules, October 2022, MDPI AG

    Dr Andrea Brandolini

  16. Effect of Tomato Pomace Addition on Chemical, Technological, Nutritional, and Sensorial Properties of Cream Crackers

    Article • Antioxidants, October 2022, MDPI AG

    Dr Andrea Brandolini

  17. Free Phenolic Compounds, Antioxidant Capacity and FT-NIR Survey of Debittered Lupinus mutabilis Seeds

    Article • Processes, August 2022, MDPI AG

    Dr Andrea Brandolini

  18. Quality and Sensory Profile of Durum Wheat Pasta Enriched with Carrot Waste Encapsulates

    Article • Foods, April 2022, MDPI AG

    Dr Lato L Pezo, Dr Andrea Brandolini

  19. Physico-chemical characteristics and oxidative stability of oils from different Peruvian castor bean ecotypes

    Article • Grasas y Aceites, March 2022, Departmento de Publicaciones del CSIC

    Dr Andrea Brandolini

  20. Tocopherols, carotenoids and phenolics changes during Andean lupin (Lupinus mutabilis Sweet) seeds processing

    Article • Journal of Food Composition and Analysis, March 2022, Elsevier

    Dr Andrea Brandolini

  21. Composition, texture, sensorial quality, and biological activity after in vitro digestion of durum wheat pasta enriched with carrot waste extract encapsulates

    Article • International Journal of Food Sciences and Nutrition, January 2022, Taylor & Francis

    Prof. Dr Dragana D Četojević-Simin, Dr Andrea Brandolini

  22. Genome-wide association study for morphological, phenological, quality, and yield traits in einkorn (Triticum monococcumL. subsp.monococcum)

    Article • G3 Genes Genomes Genetics, August 2021, Oxford University Press (OUP)

    Dr Andrea Brandolini

  23. Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying

    Article • Food Chemistry, March 2021, Elsevier

    Dr Andrea Brandolini

  24. Chemical Composition, Tocopherol and Carotenoid Content of Seeds from Different Andean Lupin (Lupinus mutabilis) Ecotypes

    Article • Plant Foods for Human Nutrition, February 2021, Springer Science + Business Media

    Dr Andrea Brandolini

  25. Phenolic acid content and in vitro antioxidant capacity of einkorn water biscuits as affected by baking time

    Article • European Food Research and Technology, December 2020, Springer Science + Business Media

    Dr Andrea Brandolini

  26. Andean lupin ( Lupinus mutabilis Sweet): Processing effects on chemical composition, heat damage, and in vitro protein digestibility

    Article • Cereal Chemistry, June 2020, Wiley

    Dr Andrea Brandolini

  27. Correction to: Morpho-physiological and qualitative variation of domesticated einkorn (Triticum monococcum L. ssp. monococcum)

    Article • Genetic Resources and Crop Evolution, April 2020, Springer Science + Business Media

    Dr Andrea Brandolini

  28. Morpho-physiological and qualitative variation of domesticated einkorn (Triticum monococcum L. ssp. monococcum)

    Article • Genetic Resources and Crop Evolution, March 2020, Springer Science + Business Media

    Dr Andrea Brandolini

  29. Antioxidant properties and heat damage of water biscuits enriched with sprouted wheat and barley

    Article • LWT, November 2019, Elsevier

    Dr Andrea Brandolini

  30. Physico‐chemical and nutritional characteristics of einkorn flour cookies

    Article • Journal of Food Processing and Preservation, June 2019, Wiley

    Dr Andrea Brandolini

  31. Microencapsulates and extracts from red beetroot pomace modify antioxidant capacity, heat damage and colour of pseudocereals-enriched einkorn water biscuits

    Article • Food Chemistry, December 2018, Elsevier

    Dr Andrea Brandolini

  32. Genetics of brittleness in wild, domesticated and feral einkorn wheat (Triticum monococcum L.) and the place of origin of feral einkorn

    Article • Genetic Resources and Crop Evolution, November 2018, Springer Science + Business Media

    Dr Andrea Brandolini

  33. A high-resolution einkorn (Triticum monococcum L.) linkage map involving wild, domesticated and feral einkorn genotypes

    Article • Plant Breeding, September 2018, Wiley

    Dr Andrea Brandolini

  34. The effect of einkorn (Triticum monococcum L.) whole meal flour addition on physico-chemical characteristics, biological active compounds and in vitro starch digestion of cookies

    Article • Journal of Cereal Science, August 2018, Elsevier

    Dr Andrea Brandolini

  35. A study on the quality of einkorn ( Triticum monococcum L. ssp. monococcum ) pasta

    Article • Journal of Cereal Science, May 2018, Elsevier

    Dr Andrea Brandolini

  36. Colour screening of whole meal flours and discrimination of seven Triticum subspecies

    Article • Journal of Cereal Science, September 2017, Elsevier

    Dr Andrea Brandolini

  37. Nitrogen fertilisation effects on technological parameters and carotenoid, tocol and phenolic acid content of einkorn ( Triticum monococcum L. subsp. monococcum ): A two-year evaluation

    Article • Journal of Cereal Science, January 2017, Elsevier

    Dr Andrea Brandolini

  38. Geographic differentiation of domesticated einkorn wheat and possible Neolithic migration routes

    Article • Heredity, May 2016, Nature

    Dr Andrea Brandolini

  39. Heat damage and in vitro starch digestibility of puffed wheat kernels

    Article • Food Chemistry, December 2015, Elsevier

    Dr Andrea Brandolini

  40. Study on the Immunoreactivity ofTriticum monococcum(Einkorn) Wheat in Patients with Wheat-Dependent Exercise-Induced Anaphylaxis for the Production of Hypoallergenic Foods

    Article • Journal of Agricultural and Food Chemistry, September 2015, American Chemical Society (ACS)

    Dr Andrea Brandolini

  41. Influence of water biscuit processing and kernel puffing on the phenolic acid content and the antioxidant activity of einkorn and bread wheat

    Article • Journal of Food Science and Technology, September 2015, Springer Science + Business Media

    Dr Andrea Brandolini

  42. Phenolic acids and antioxidant activity of wild, feral and domesticated diploid wheats

    Article • Journal of Cereal Science, July 2015, Elsevier

    Dr Andrea Brandolini

  43. Structural and Nutritional Properties of Pasta from Triticum monococcum and Triticum durum Species. A Combined 1 H NMR, MRI, and Digestibility Study

    Article • Journal of Agricultural and Food Chemistry, May 2015, American Chemical Society (ACS)

    Dr Andrea Brandolini

  44. Chemical composition of wild and feral diploid wheats and their bearing on domesticated wheats

    Article • Journal of Cereal Science, May 2015, Elsevier

    Dr Andrea Brandolini

  45. Biochemical and Immunochemical Evidences Supporting the Inclusion of Quinoa (Chenopodium quinoa Willd.) as a Gluten-free Ingredient

    Article • Plant Foods for Human Nutrition, October 2014, Springer Science + Business Media

    Dr Andrea Brandolini

  46. Wheat flour granulometry determines colour perception

    Article • Food Research International, October 2014, Elsevier

    Dr Andrea Brandolini

  47. Crossability of Triticum urartu and Triticum monococcum Wheats, Homoeologous Recombination, and Description of a Panel of Interspecific Introgression Lines

    Article • G3 Genes Genomes Genetics, August 2014, Genetics Society of America

    Dr Andrea Brandolini

  48. Nutritional properties of einkorn wheat (Triticum monococcum L.)

    Article • Journal of the Science of Food and Agriculture, October 2013, Wiley

    Dr Andrea Brandolini

  49. Polyphenol oxidase, alpha-amylase and beta-amylase activities of Triticum monococcum, Triticum turgidum and Triticum aestivum: A two-year study

    Article • Journal of Cereal Science, July 2013, Elsevier

    Dr Andrea Brandolini

  50. Phenolic acids composition, total polyphenols content and antioxidant activity of Triticum monococcum, Triticum turgidum and Triticum aestivum: A two-years evaluation

    Article • Journal of Cereal Science, July 2013, Elsevier

    Dr Andrea Brandolini

  51. Expression of α-amylase inhibitors in diploid Triticum species

    Article • Food Chemistry, December 2012, Elsevier

    Dr Andrea Brandolini

  52. Lipoxygenase activity in wholemeal flours from Triticum monococcum, Triticum turgidum and Triticum aestivum

    Article • Food Chemistry, April 2012, Elsevier

    Dr Andrea Brandolini

  53. Biochemical and Immunochemical Characterization of Different Varieties of Amaranth (Amaranthus L. ssp.) as a Safe Ingredient for Gluten-free Products

    Article • Journal of Agricultural and Food Chemistry, December 2011, American Chemical Society (ACS)

    Dr Andrea Brandolini

  54. Wheat germ: not only a by-product

    Article • International Journal of Food Sciences and Nutrition, November 2011, Taylor & Francis

    Dr Andrea Brandolini

  55. Heat damage of water biscuits from einkorn, durum and bread wheat flours

    Article • Food Chemistry, September 2011, Elsevier

    Dr Andrea Brandolini

  56. Environmental and genotypic influences on trace element and mineral concentrations in whole meal flour of einkorn (Triticum monococcum L. subsp. monococcum)

    Article • Journal of Cereal Science, September 2011, Elsevier

    Dr Andrea Brandolini

  57. A glimpse into the past: Strampelli’s bread wheats legacy

    Article • Genetic Resources and Crop Evolution, July 2011, Springer Science + Business Media

    Dr Andrea Brandolini

  58. Evaluation of heat damage, sugars, amylases and colour in breads from einkorn, durum and bread wheat flours

    Article • Journal of Cereal Science, July 2011, Elsevier

    Dr Andrea Brandolini

  59. Impact of genetic and environmental factors on einkorn wheat (Triticum monococcum L. subsp. monococcum) polysaccharides

    Article • Journal of Cereal Science, January 2011, Elsevier

    Dr Andrea Brandolini

  60. Einkorn (Triticum monococcum) Flour and Bread

    Article • January 2011, Elsevier

    Dr Andrea Brandolini

  61. Tocols stability during bread, water biscuit and pasta processing from wheat flours

    Article • Journal of Cereal Science, September 2010, Elsevier

    Dr Andrea Brandolini

  62. Carotenoids evolution during pasta, bread and water biscuit preparation from wheat flours

    Article • Food Chemistry, August 2010, Elsevier

    Dr Andrea Brandolini

  63. Storage-induced changes in einkorn (Triticum monococcum L.) and breadwheat (Triticum aestivum L. ssp. aestivum) flours

    Article • Journal of Cereal Science, March 2010, Elsevier

    Dr Andrea Brandolini

  64. Kinetics of tocols degradation during the storage of einkorn (Triticum monococcum L. ssp. monococcum) and breadwheat (Triticum aestivum L. ssp. aestivum) flours

    Article • Food Chemistry, October 2009, Elsevier

    Dr Andrea Brandolini

  65. Influence of Genetic and Environmental Factors on Selected Nutritional Traits of Triticum monococcum

    Article • Journal of Agricultural and Food Chemistry, July 2009, American Chemical Society (ACS)

    Dr Andrea Brandolini

  66. Genetic variation among lentil (Lens culinarisMedik) landraces from Southeast Turkey

    Article • Plant Breeding, April 2009, Wiley

    Dr Andrea Brandolini

  67. Radical scavenging activity of einkorn (Triticum monococcum L. subsp. monococcum) wholemeal flour and its relationship to soluble phenolic and lipophilic antioxidant content

    Article • Journal of Cereal Science, March 2009, Elsevier

    Dr Andrea Brandolini

  68. A catalogue of Triticum monococcum genes encoding toxic and immunogenic peptides for celiac disease patients

    Article • Molecular Genetics and Genomics, December 2008, Springer Science + Business Media

    Dr Andrea Brandolini

  69. Kinetics of Carotenoids Degradation during the Storage of Einkorn ( Triticum monococcum L. ssp. monococcum ) and Bread Wheat ( Triticum aestivum L. ssp. aestivum ) Flours

    Article • Journal of Agricultural and Food Chemistry, December 2008, American Chemical Society (ACS)

    Dr Andrea Brandolini

  70. Influence of steaming treatment on chemical and technological characteristics of einkorn (Triticum monococcum L. ssp. monococcum) wholemeal flour

    Article • Food Chemistry, December 2008, Elsevier

    Dr Andrea Brandolini

  71. Chemical composition and pasting properties of einkorn (Triticum monococcum L. subsp. monococcum) whole meal flour

    Article • Journal of Cereal Science, May 2008, Elsevier

    Dr Andrea Brandolini

  72. Protein, ash, lutein and tocols distribution in einkorn (Triticum monococcum L. subsp. monococcum) seed fractions

    Article • Food Chemistry, March 2008, Elsevier

    Dr Andrea Brandolini

  73. Molecular markers for the discrimination of Triticum turgidum L. subsp. dicoccum (Schrank ex Schübl.) Thell. and Triticum timopheevii (Zhuk.) Zhuk. subsp. timopheevii

    Article • Journal of Archaeological Science, February 2008, Elsevier

    Dr Andrea Brandolini

  74. Estimating Genetic Diversity in Durum and Bread Wheat Cultivars from Turkey using AFLP and SAMPL Markers

    Article • Plant Breeding, September 2007, Wiley

    Dr Andrea Brandolini

  75. Independent Wheat B and G Genome Origins in Outcrossing Aegilops Progenitor Haplotypes

    Article • Molecular Biology and Evolution, October 2006, Oxford University Press (OUP)

    Dr Andrea Brandolini

  76. Carotenoids and tocols of einkorn wheat (Triticum monococcum ssp. monococcum L.)

    Article • Journal of Cereal Science, September 2006, Elsevier

    Dr Andrea Brandolini

  77. Haplotype structure at seven barley genes: relevance to gene pool bottlenecks, phylogeny of ear type and site of barley domestication

    Article • Molecular Genetics and Genomics, June 2006, Springer Science + Business Media

    Dr Andrea Brandolini

  78. Quantification of genetic relationships among A genomes of wheats

    Article • Genome, January 2006, Canadian Science Publishing

    Dr Andrea Brandolini

  79. Genetic relationships among South-East Turkey wild barley populations and sampling strategies of Hordeum spontaneum

    Article • Theoretical and Applied Genetics, December 2005, Springer Science + Business Media

    Dr Andrea Brandolini

  80. A reconsideration of the domestication geography of tetraploid wheats

    Article • Theoretical and Applied Genetics, February 2005, Springer Science + Business Media

    Dr Andrea Brandolini

  81. Comment on "AFLP data and the origins of domesticated crops"

    Article • Genome, June 2004, Canadian Science Publishing

    Dr Andrea Brandolini

  82. Molecular linkage map of Einkorn wheat: mapping of storage-protein and soft-glume genes and bread-making quality QTLs

    Article • Genetics Research, October 2002, Cambridge University Press

    Dr Andrea Brandolini

  83. Article • Euphytica, January 2000, Springer Science + Business Media

    Dr Andrea Brandolini