MARTI, ALESSANDRA
MARTI, ALESSANDRA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
Impact of raw materials and drying temperatures on in vitro starch digestibility of durum wheat pasta
2026 A. Bresciani, G. Giuberti, M. Cervini, F. Masotti, A. Marti
Food products with a protein-related nutrition claim: a cross-sectional analysis in the Italian market
2026 M. Tucci, D. Angelino, C. Del Bo', N. Pellegrini, A. Marti, P. Riso, D. Martini
Development of a composite bread aexploiting common bean (Phaseolus vulgaris L.) fermented flour with lactic acid bacteria
2026 G. Tatulli, A. Marti, R. Consonni, T. Silvetti, E. Cominelli, C. Liberatore, I. Toschi, V. Cesari, S. Pozzo, S. Cattaneo, M. Brasca, F. Sparvoli
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
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
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
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
Impact of Regenerative Agriculture on Gluten Aggregation Properties of Wheat
2025 T. Croci, D. Mazzitelli, B. Chicco, P. Colombatto, M. Blandino, A. Marti
Bridging Agriculture to Food Technology for Sustainable Bakery Products
2025 T. Croci, D. Mazzitelli, M. Blandino, A. Marti
Impact of Soil Tillage and Fungicide Application on Wheat Quality
2025 T. Croci, D. Mazzitelli, B. Chicco, R. Meloni, C. Sardella, M. Blandino, A. Marti
Properties of sponge cake enriched in sprouted oats (Avena sativa L.)
2025 A. Sergiacomo, A. Bresciani, A. Marti
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
Valorization of Buckwheat (Fagopyrum esculentum) in Baked Goods Through Sprouting Process
2025 A. Sergiacomo, A. Bresciani, M. Miele, A. Marti
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
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
Sprouting of oats: a review on the relationship between processing conditions and chemico-physical properties of flour
2025 A. Sergiacomo, A. Bresciani, A. Marti
Sustainable nutritional improvement of bread enriched with sprouted cowpea flour
2024 S.M. Borgonovi, S. Iametti, A. Marti, A. Sergiacomo, M. Di Nunzio
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
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