MARTI, ALESSANDRA

MARTI, ALESSANDRA  

Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente  

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Titolo Data di pubblicazione Autori Tipo File Abstract
Sprouting of oats: a review on the relationship between processing conditions and chemico-physical properties of flour 2025 Sergiacomo, AlessioBresciani, AndreaMarti, Alessandra Article (author) -
Impiego di avena germinata (Avena sativa L.) per la formulazione di biscotti = Using sprouted oats (Avena sativa L.) for the production of biscuits 2025 A. SergiacomoA. BrescianiA. Marti + Article (author) -
Valorization of Buckwheat (Fagopyrum esculentum) in Baked Goods Through Sprouting Process 2025 Sergiacomo, AlessioBresciani, AndreaMiele, MatteoMarti, Alessandra Article (author) -
Formulation and nutritional quality of plant-based cheese sold in Italy 2025 Bresciani, AndreaBiscotti, PaolaDel Bo', CristianRiso, PatriziaMarti, AlessandraMartini, Daniela + Article (author) -
Properties of sponge cake enriched in sprouted oats (Avena sativa L.) 2025 Sergiacomo, AlessioBresciani, AndreaMarti, Alessandra Article (author) -
Enhance nutritional composition and protein digestibility of sprouted bean-fortified bread 2024 S. M. BorgonoviS. IamettiA. MartiA. SergiacomoM. Di Nunzio Conference Object -
Biochemical aspects of food sustainability : molecular basis of bread improvement through enrichment with sprouted legumes flour 2024 S. M. BorgonoviS. IamettiA. MartiA. SergiacomoM. Di Nunzio Conference Object -
Influence of composition and drying process on macromolecule properties in wholemeal semolina pasta 2024 Francesca SaittaAlberto BarbiroliDavide RussoMattia Di NunzioStefania IamettiAlessandra MartiDimitrios Fessas Book Part (author) -
Towards the production of sustainable food: the biochemical facets of bread improvement through enrichment with sprouted beans flour 2024 Mattia Di NunzioSara BorgonoviStefania IamettiAlessio SergiacomoAlessandra Marti Conference Object -
Wholemeal pasta: Impact of drying temperature on the molecular features of macro/micro components 2024 Mattia Di NunzioAlberto BarbiroliFrancesca SaittaDavide RussoDimitrios FessasStefania IamettiAlessandra Marti Conference Object -
Sustainable nutritional improvement of bread enriched with sprouted cowpea flour 2024 S. M BorgonoviS. IamettiA. MartiA. SergiacomoM. Di Nunzio Conference Object -
Can fermentation methods and granulometry modulate bread starch digestibility without hindering its technological quality? 2024 Marti, Alessandra + Article (author) -
Sprouted oats (Avena sativa L.) in baked goods: from the rheological properties of dough to the physical properties of biscuits 2024 Sergiacomo, AlessioBresciani, AndreaMarti, Alessandra + Article (author) -
Investigating the impact of sorghum variety and type of flour on chemical, functional, rheological and baking properties 2024 Marti, Alessandra + Article (author) -
A short communication on functional, rheological, and extrusion properties of high protein fractions from pulses obtained by air classification 2024 Bresciani, AndreaChiodaroli, GiuliaMarti, Alessandra + Article (author) -
Impact of sprouted chickpea grits and flour on dough rheology and bread features 2024 Bresciani, AndreaSergiacomo, AlessioDe Stefani, AndreaMarti, Alessandra Article (author) -
Starch and protein characteristics of chestnut flours and their applications in gluten-free products 2024 Bresciani, AndreaRusso, DavideMagni, ChiaraMarti, Alessandra + Article (author) -
Estrusione di legumi per la produzione di analoghi della carne = Extrusion of pulses for the production of meat-analogues 2023 A. BrescianiG. ChiodaroliA. Marti + Article (author) -
Using pre‐gelatinised red lentils in pasta production: connecting starch features and pasta cooking behaviour 2023 Bresciani, AndreaMarti, Alessandra + Article (author) -
Potential of sprouted bean flour as a new ingredient for the formulation of bakery products 2023 Sara Margherita BorgonoviAlessio SergiacomoStefania IamettiAlessandra MartiMattia Di Nunzio Conference Object -