MARTI, ALESSANDRA
MARTI, ALESSANDRA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
Enhance nutritional composition and protein digestibility of sprouted bean-fortified bread
2024 S.M. Borgonovi, S. Iametti, A. Marti, A. Sergiacomo, M. Di Nunzio
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
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
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
Sustainable nutritional improvement of bread enriched with sprouted cowpea flour
2024 S.M. Borgonovi, S. Iametti, A. Marti, A. Sergiacomo, M. Di Nunzio
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
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
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
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
Estrusione di legumi per la produzione di analoghi della carne = Extrusion of pulses for the production of meat-analogues
2023 A. Bresciani, G. Chiodaroli, J. Wiertz, M. Loens, A. Marti
Novel biotechnological approaches to grow Medicinal Mushrooms on maize residues and their application in breadstick
2023 C. Cappa, G. Castorina, N. Negrini, F. Criscuoli, M.C. Casiraghi, A. Marti, G. Consonni, D. Erba, M. Rollini
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
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
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
Plant-Based Meat Alternatives: Technological, Nutritional, Environmental, Market, and Social Challenges and Opportunities
2023 G. Andreani, G. Sogari, A. Marti, F. Froldi, H. Dagevos, D. Martini
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
Molecular insights into the role of amylose/amylopectin ratio on gluten protein organization
2023 D. Emide, C. Magni, F. Saitta, G. Cardone, E. Botticella, D. Fessas, S. Iametti, D. Lafiandra, F. Sestili, A. Marti, A. Barbiroli
Using pre‐gelatinised red lentils in pasta production: connecting starch features and pasta cooking behaviour
2023 A. Bresciani, G. Giuberti, M. Cervini, A. Marti
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