MARTI, ALESSANDRA
MARTI, ALESSANDRA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
Formulation and nutritional quality of plant-based cheese sold in Italy
2025 A. Bresciani, P. Biscotti, D. Angelino, C. Del Bo', N. Pellegrini, P. Riso, A. Marti, D. Martini
Sustainable nutritional improvement of bread enriched with sprouted cowpea flour
2024 S.M. Borgonovi, S. Iametti, A. Marti, A. Sergiacomo, M. Di Nunzio
Towards the production of sustainable food: the biochemical facets of bread improvement through enrichment with sprouted beans flour
2024 M. DI NUNZIO, S. Borgonovi, S. Iametti, A. Sergiacomo, A. Marti
Can fermentation methods and granulometry modulate bread starch digestibility without hindering its technological quality?
2024 M. Tagliasco, F. Boukid, S. Renzetti, A. Marti, E. Bancalari, E. Vittadini, N. Pellegrini
Wholemeal pasta: Impact of drying temperature on the molecular features of macro/micro components
2024 M. DI NUNZIO, A. Barbiroli, F. Saitta, D. Russo, D. Fessas, S. Iametti, A. Marti
Investigating the impact of sorghum variety and type of flour on chemical, functional, rheological and baking properties
2024 R. Rumler, D. Bender, A. Marti, S. Biber, R. Schoenlechner
Influence of composition and drying process on macromolecule properties in wholemeal semolina pasta
2024 F. Saitta, A. Barbiroli, D. Russo, M. DI NUNZIO, S. Iametti, A. Marti, D. Fessas
A short communication on functional, rheological, and extrusion properties of high protein fractions from pulses obtained by air classification
2024 A. Bresciani, G. Chiodaroli, M. Landers, J. Müller, J. Wiertz, A. Marti
Enhance nutritional composition and protein digestibility of sprouted bean-fortified bread
2024 S.M. Borgonovi, S. Iametti, A. Marti, A. Sergiacomo, M. Di Nunzio
Biochemical aspects of food sustainability : molecular basis of bread improvement through enrichment with sprouted legumes flour
2024 S.M. Borgonovi, S. Iametti, A. Marti, A. Sergiacomo, M. Di Nunzio
Sprouted oats (Avena sativa L.) in baked goods: from the rheological properties of dough to the physical properties of biscuits
2024 A. Sergiacomo, A. Bresciani, F. Gallio, P. Varetto, A. Marti
Impact of sprouted chickpea grits and flour on dough rheology and bread features
2024 A. Bresciani, A. Sergiacomo, A. De Stefani, A. Marti
Starch and protein characteristics of chestnut flours and their applications in gluten-free products
2024 A. Bresciani, D. Russo, M. Cervini, C. Magni, G. Giuberti, A. Marti
Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses
2023 G. Giovanelli, A. Bresciani, S. Benedetti, G. Chiodaroli, S. Ratti, S. Buratti, A. Marti
Characterization and nutritional valorization of agricultural waste corncobs from Italian maize landraces through the growth of medicinal mushrooms
2023 G. Castorina, C. Cappa, N. Negrini, F. Criscuoli, M.C. Casiraghi, A. Marti, M. Rollini, G. Consonni, D. Erba
Fibre fortification of gluten-free breadsticks with a corncob-mushroom matrix
2023 C. Cappa, D. Erba, G. Castorina, N. Negrini, F. Criscuoli, M.C. Casiraghi, A. Marti, G. Consonni, M. Rollini
Sprouted bean flour as a novel functional ingredient for the formulation of bakery products
2023 S.M. Borgonovi, S. Iametti, A. Marti, A. Sergiacomo, M. DI NUNZIO
Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (Fagopyrum esculentum)
2023 S.M. Borgonovi, E. Chiarello, F. Pasini, G. Picone, S. Marzocchi, F. Capozzi, A. Bordoni, A.G. Barbiroli, A. Marti, S. Iametti, M. DI NUNZIO
Effect of enrichment of rice snacks with pulse seed coats on phenolic compound content, product features and consumer hedonic response
2023 A. Bresciani, F. Vanara, E. Pagliarini, M. Locatelli, C. Proserpio, F. Travaglia, M. Blandino, A. Marti
Potential of sprouted bean flour as a new ingredient for the formulation of bakery products
2023 S.M. Borgonovi, A. Sergiacomo, S. Iametti, A. Marti, M. DI NUNZIO