MARTI, ALESSANDRA
MARTI, ALESSANDRA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
Modulation of gut inflammation by durum wheat pasta produced using different drying diagrams
2025 C. Canzian, G. Camporesi, A. Marti, M. Di Nunzio, S. Iametti, C. Nitride, A. Bordoni
Molecular properties of whole wheat pasta: role of semolina quality and processing
2025 M. Di Nunzio, A. Barbiroli, F. Saitta, D. Russo, D. Fessas, S. Iametti, A. María Gómez Caravaca, V. Verardo, C. Canzian, A. Bordoni, A. Marti
Influence of pepper and blueberry purees fermented by an autochthonous microbial consortium on the aroma and technological properties of bread
2025 V. Galli, M. Venturi, N. Pini, S. Guerrini, A. Marti, A. Bresciani, C. Montanari, G. Tabanelli, L. Granchi
Properties of sponge cake enriched in sprouted oats (Avena sativa L.)
2025 A. Sergiacomo, A. Bresciani, A. Marti
Exploring Germination to Unlock the Nutritional Potential of Sorghum (Sorghum bicolor)
2025 S.M. Borgonovi, S. Marzocchi, F. Pasini, A. Bordoni, A. Barbiroli, A. Marti, S. Iametti, M. Di Nunzio
Valorization of Buckwheat (Fagopyrum esculentum) in Baked Goods Through Sprouting Process
2025 A. Sergiacomo, A. Bresciani, M. Miele, A. Marti
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
Insight into quality features of bread from optimized wheat-chickpea dough: from macroscopic to molecular properties
2025 O. Parenti, M. Chiodetti, L. Guerrini, A. Marti, E. Carini
Development of Stored-Product Moths on Cricket Powder and Insect-Enriched Biscuits
2025 S. Malabusini, S. Savoldelli, A. Bresciani, A. Marti, D. Lupi, C. Jucker
Sprouting of oats: a review on the relationship between processing conditions and chemico-physical properties of flour
2025 A. Sergiacomo, A. Bresciani, A. Marti
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. Sergiacomo, A. Bresciani, F. Gallio, P. Varetto, 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
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
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
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
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
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
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