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
Enhance nutritional composition and protein digestibility of sprouted bean-fortified bread 2024 S. M. BorgonoviS. IamettiA. MartiA. SergiacomoM. Di Nunzio Conference Object -
Investigating the impact of sorghum variety and type of flour on chemical, functional, rheological and baking properties 2024 Marti, Alessandra + Article (author) -
Fibre fortification of gluten-free breadsticks with a corncob-mushroom matrix 2023 Cappa C.Erba D.Castorina G.Negrini N.Criscuoli F.Casiraghi M. C.Marti A.Consonni G.Rollini M Conference Object -
Sprouted bean flour as a novel functional ingredient for the formulation of bakery products 2023 Sara Margherita BorgonoviStefania IamettiAlessandra MartiAlessio SergiacomoMattia Di Nunzio Conference Object -
Characterization and nutritional valorization of agricultural waste corncobs from Italian maize landraces through the growth of medicinal mushrooms 2023 G. CastorinaC. CappaN. NegriniF. CriscuoliM. C. CasiraghiA. MartiM. RolliniG. ConsonniD. Erba Article (author) -
Novel biotechnological approaches to grow Medicinal Mushrooms on maize residues and their application in breadstick 2023 C. CappaG. CastorinaN. NegriniF. CriscuoliM. C. CasiraghiA. MartiG. ConsonniD. ErbaM. Rollini Conference Object -
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) -
A Short Communication on Functional, Rheological, and Extrusion Properties of High Protein Fractions from Pulses Obtained by Air Classification 2023 Bresciani, AndreaChiodaroli, GiuliaMarti, Alessandra + 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 -
Plant-Based Meat Alternatives: Technological, Nutritional, Environmental, Market, and Social Challenges and Opportunities 2023 Marti, AlessandraMartini, Daniela + Article (author) -
Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses 2023 Giovanelli, GabriellaBresciani, AndreaBenedetti, SimonaChiodaroli, GiuliaRatti, SimonaBuratti, SusannaMarti, Alessandra Article (author) -
Molecular insights into the role of amylose/amylopectin ratio on gluten protein organization 2023 D. EmideC. MagniF. SaittaG. CardoneD. FessasS. IamettiA. MartiA. Barbiroli + Article (author) -
Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (Fagopyrum esculentum) 2023 Sara Margherita BorgonoviAlberto BarbiroliAlessandra MartiStefania IamettiMattia Di Nunzio + Article (author) -
Effect of enrichment of rice snacks with pulse seed coats on phenolic compound content, product features and consumer hedonic response 2023 Bresciani, AndreaPagliarini, EllaProserpio, CristinaMarti, Alessandra + Article (author) -
Molecular aspects of nutritionally improved sorghum and buckwheat, two sustainable crops 2022 Alberto BarbiroliMattia Di NunzioAlessandra MartiMattia GardellaStefania Iametti Conference Object -
Sprouting under the spotlight 2022 A. MartiG. Cardone + Conference Object -
Stato dell’arte sulla valutazione delle proprietà reologiche della semola di frumento duro 2022 A. BrescianiM. A. PaganiA. Marti + Conference Object -
Sprouted bean flour as a new potential nutritious and functional ingredient in bakery product 2022 Sara Margherita BorgonoviStefania IamettiAlessandra MartiMattia Di Nunzio Conference Object -
Impact of sprouting on the biochemical and nutritional features of legumes and pseudocereals 2022 Sara Margherita BorgonoviStefania IamettiAlessandra MartiMattia Di Nunzio Conference Object -