Andrea Bresciani

Bresciani in 1966<ref>''[[The Sydney Morning Herald]]'' (4 April 1966). [https://news.google.com/newspapers?nid=1301&dat=19660404&id=JZ5WAAAAIBAJ&sjid=DucDAAAAIBAJ&pg=6470,2548274 "Strip hits the sales frontier"], p. 6. Retrieved 13 September 2016.</ref> Andrea Bresciani (29 January 1923 – 7 February 2006) was an Italian-born comics artist, illustrator, and animator. Of Slovenian origin, he was born Dušan Brešan in Tolmino (at the time part of Italy) and emigrated to Australia in 1950. Amongst his works were the Italian comic book series ''Geky Dor'' and ''Tony Falco'' and the widely syndicated Australian series ''Frontiers of Science''. In the latter part of his career he worked as a film and television animator for Hanna-Barbera and Marvel Productions. Bresciani died in Malvern, Australia at the age of 83. Provided by Wikipedia
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  1. 1
    Recent Progress on Improving the Quality of Bran-Enriched Extruded Snacks

    Recent Progress on Improving the Quality of Bran-Enriched Extruded Snacks by Catrin Tyl, Andrea Bresciani, Alessandra Marti

    Published 2021-08-01
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  2. 2
    Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality

    Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality by Andrea Bresciani, Maria Ambrogina Pagani, Alessandra Marti

    Published 2022-01-01
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  3. 3
    Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?

    Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks? by Cristina Proserpio, Andrea Bresciani, Alessandra Marti, Ella Pagliarini

    Published 2020-11-01
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  4. 4
    Technological Performance of Cricket Powder (<i>Acheta domesticus</i> L.) in Wheat-Based Formulations

    Technological Performance of Cricket Powder (<i>Acheta domesticus</i> L.) in Wheat-Based Formulations by Andrea Bresciani, Gaetano Cardone, Costanza Jucker, Sara Savoldelli, Alessandra Marti

    Published 2022-06-01
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  5. 5
    Assessing the Rheological Properties of Durum Wheat Semolina: A Review

    Assessing the Rheological Properties of Durum Wheat Semolina: A Review by Cristina Cecchini, Andrea Bresciani, Paolo Menesatti, Maria Ambrogina Pagani, Alessandra Marti

    Published 2021-11-01
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  6. 6
    Pasta from Red Lentils (<i>Lens culinaris</i>): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior

    Pasta from Red Lentils (<i>Lens culinaris</i>): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior by Andrea Bresciani, Daniela Erba, Maria Cristina Casiraghi, Stefania Iametti, Alessandra Marti, Alberto Barbiroli

    Published 2022-12-01
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  7. 7
    Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties

    Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties by Andrea Bresciani, Davide Emide, Francesca Saitta, Dimitrios Fessas, Stefania Iametti, Alberto Barbiroli, Alessandra Marti

    Published 2022-02-01
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  8. 8
    Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses

    Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses by Gabriella Giovanelli, Andrea Bresciani, Simona Benedetti, Giulia Chiodaroli, Simona Ratti, Susanna Buratti, Alessandra Marti

    Published 2023-09-01
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  9. 9
    Protein Maps for Durum Wheat Precision Harvest and Pasta Production

    Protein Maps for Durum Wheat Precision Harvest and Pasta Production by Giovanna Visioli, Marta Lauro, Francesco Morari, Matteo Longo, Andrea Bresciani, Maria Ambrogina Pagani, Alessandra Marti, Gabriella Pasini

    Published 2022-11-01
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  10. 10
    Agriculture in Marginal Areas: Reintroduction of Rye and Wheat Varieties for Breadmaking in the Antrona Valley

    Agriculture in Marginal Areas: Reintroduction of Rye and Wheat Varieties for Breadmaking in the Antrona Valley by Federico Colombo, Nicolò Franguelli, Gianni Licheri, Martina Ghidoli, Elena Cassani, Lorenzo Castelli, Matias Pasquali, Andrea Bresciani, Alessandra Marti, Matteo Dell’Anno, Luciana Rossi, Ivano De Negri, Michela Landoni, Roberto Pilu

    Published 2022-07-01
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