MARTI, ALESSANDRA
 Distribuzione geografica
Continente #
NA - Nord America 9.704
AS - Asia 7.301
EU - Europa 6.503
AF - Africa 1.153
SA - Sud America 488
OC - Oceania 400
Continente sconosciuto - Info sul continente non disponibili 48
Totale 25.597
Nazione #
US - Stati Uniti d'America 8.891
IT - Italia 2.190
IN - India 1.905
CN - Cina 1.899
DE - Germania 738
FR - Francia 653
CA - Canada 503
GB - Regno Unito 493
TR - Turchia 486
ID - Indonesia 385
IR - Iran 356
AU - Australia 322
TH - Thailandia 313
MX - Messico 271
ES - Italia 268
NL - Olanda 246
IE - Irlanda 240
NG - Nigeria 234
JP - Giappone 225
VN - Vietnam 225
KR - Corea 212
ZA - Sudafrica 212
PH - Filippine 189
CZ - Repubblica Ceca 167
PK - Pakistan 165
DZ - Algeria 157
RO - Romania 155
EG - Egitto 154
BR - Brasile 152
RU - Federazione Russa 145
PL - Polonia 144
TW - Taiwan 142
MY - Malesia 139
SG - Singapore 128
UA - Ucraina 124
CH - Svizzera 111
PE - Perù 108
LK - Sri Lanka 93
FI - Finlandia 83
NZ - Nuova Zelanda 78
DK - Danimarca 77
AT - Austria 72
BE - Belgio 69
ET - Etiopia 69
HU - Ungheria 69
HK - Hong Kong 67
CL - Cile 59
IQ - Iraq 58
AR - Argentina 57
SE - Svezia 57
GR - Grecia 53
PT - Portogallo 51
KE - Kenya 50
SK - Slovacchia (Repubblica Slovacca) 50
GH - Ghana 49
LT - Lituania 49
NO - Norvegia 45
AE - Emirati Arabi Uniti 42
SA - Arabia Saudita 38
SY - Repubblica araba siriana 38
UG - Uganda 38
BO - Bolivia 37
EC - Ecuador 36
TN - Tunisia 35
IL - Israele 31
CO - Colombia 30
RS - Serbia 28
BG - Bulgaria 27
BD - Bangladesh 25
CM - Camerun 25
HR - Croazia 23
EU - Europa 22
JO - Giordania 21
ZW - Zimbabwe 20
MA - Marocco 19
SD - Sudan 17
LV - Lettonia 16
NP - Nepal 15
A2 - ???statistics.table.value.countryCode.A2??? 14
BY - Bielorussia 14
SI - Slovenia 14
A1 - Anonimo 13
KH - Cambogia 13
LB - Libano 12
KZ - Kazakistan 11
BJ - Benin 10
ER - Eritrea 10
YE - Yemen 10
MW - Malawi 9
TZ - Tanzania 9
BA - Bosnia-Erzegovina 8
EE - Estonia 8
GE - Georgia 8
MM - Myanmar 8
AZ - Azerbaigian 7
CR - Costa Rica 7
LU - Lussemburgo 7
OM - Oman 7
BT - Bhutan 6
JM - Giamaica 6
Totale 25.496
Città #
Houston 1.040
Ashburn 730
Fairfield 726
Ann Arbor 591
Milan 491
Beijing 444
Seattle 394
Buffalo 350
Woodbridge 349
Santa Cruz 273
Cambridge 258
Wilmington 240
Bengaluru 215
Dublin 187
Jakarta 184
Rome 127
Zhengzhou 119
Chicago 112
Delhi 111
Chennai 107
Bangkok 106
Toronto 106
Taipei 99
Hanoi 98
Wuhan 93
Lagos 92
Phoenix 92
Hangzhou 90
Ottawa 90
Los Angeles 88
Boardman 84
Mumbai 82
Guangzhou 80
Melbourne 80
San Diego 77
Istanbul 75
Singapore 75
Dallas 74
Nanjing 74
Hyderabad 73
Ho Chi Minh City 69
Munich 68
Las Vegas 66
Shanghai 64
Council Bluffs 62
Lima 62
Ankara 61
Paris 58
New York 57
Tehran 57
New Delhi 56
Southend 56
Pretoria 55
Nanchang 54
Nanning 54
Duncan 53
Gurgaon 53
London 52
Chandigarh 50
Kuala Lumpur 49
Tokyo 49
Bucharest 47
Pune 47
Cairo 45
Helsinki 45
Madrid 45
Chengdu 44
Clearwater 43
Yeoju 43
Suri 42
Montréal 41
Bangalore 40
Izmir 40
Ludhiana 38
Fleming Island 36
Frankfurt am Main 36
Kumar 36
Accra 35
Muizenberg 35
Shimla 35
Winnipeg 35
Kochi 34
Wageningen 34
Torino 33
Bologna 32
Kolkata 32
Amsterdam 31
Henderson 31
Cattolica 30
University Park 30
Atlanta 29
Redmond 29
Abuja 28
Boulder 28
Busto Arsizio 28
Columbus 28
Johannesburg 28
Bracciano 27
Copenhagen 27
Jinan 27
Totale 11.355
Nome #
Why do millets have slower starch and protein digestibility than other cereals?, file dfa8b998-b7c7-748b-e053-3a05fe0a3a96 1.728
Rice-based pasta: a comparison between conventional pasta-making and extrusion- cooking, file dfa8b99c-b615-748b-e053-3a05fe0a3a96 1.357
What can play the role of gluten in gluten free pasta?, file dfa8b99c-dd19-748b-e053-3a05fe0a3a96 1.233
Sprouting improves the bread-making performance of whole wheat flour (Triticum aestivum L.), file dfa8b9a1-b27b-748b-e053-3a05fe0a3a96 1.111
Flour from sprouted wheat as a new ingredient in bread-making, file dfa8b999-71c7-748b-e053-3a05fe0a3a96 1.094
Quinoa bitterness: causes and solutions for improving product acceptability, file dfa8b99b-db04-748b-e053-3a05fe0a3a96 1.019
Bioaccessibility and bioavailability of phenolic compounds in bread: A review, file dfa8b999-14c4-748b-e053-3a05fe0a3a96 901
Effect of sprouting on nutritional quality of pulses, file dfa8b9a0-80c3-748b-e053-3a05fe0a3a96 756
Understanding starch organisation in gluten-free pasta from rice flour, file dfa8b99c-90fd-748b-e053-3a05fe0a3a96 680
Sprouted wheat as an alternative to conventional flour improvers in bread-making, file dfa8b99c-af5a-748b-e053-3a05fe0a3a96 618
Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta, file dfa8b99c-98f8-748b-e053-3a05fe0a3a96 565
Wheat germ stabilization by heat-treatment or sourdough fermentation: effects on dough rheology and bread properties, file dfa8b99d-a040-748b-e053-3a05fe0a3a96 482
Process conditions affect starch structure and its interactions with proteins in rice pasta, file dfa8b99c-98fa-748b-e053-3a05fe0a3a96 430
Functional properties and predicted glycemic index of gluten free cereal, pseudocereal and legume flours, file dfa8b9a3-1589-748b-e053-3a05fe0a3a96 422
Cooking quality, digestibility, and sensory properties of proso millet pasta as impacted by amylose content and prolamin profile, file dfa8b99b-e112-748b-e053-3a05fe0a3a96 421
Effect of washing, soaking and pH in combination with ultrasound on enzymatic rancidity, phytic acid, heavy metals and coliforms of rice bran, file dfa8b9a3-0d95-748b-e053-3a05fe0a3a96 409
Effect of growing location and variety on nutritional and functional properties of proso millet (Panicum miliaceum) grown as a double crop, file dfa8b99c-0e5a-748b-e053-3a05fe0a3a96 391
Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches, file dfa8b99c-a188-748b-e053-3a05fe0a3a96 386
Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.), file dfa8b9a4-dc03-748b-e053-3a05fe0a3a96 385
Correlations between gluten aggregation properties defined by the GlutoPeak test and content of quality-related protein fractions of winter wheat flour, file dfa8b99d-a625-748b-e053-3a05fe0a3a96 376
Monitoring the sprouting process of wheat by non-conventional approaches, file dfa8b99b-c53e-748b-e053-3a05fe0a3a96 366
Quality and nutritional properties of pasta products enriched with immature wheat grain, file dfa8b994-92ff-748b-e053-3a05fe0a3a96 365
Characteristics of Perennial Wheatgrass (Thinopyrum intermedium) and Refined Wheat Flour Blends: Impact on Rheological Properties, file dfa8b99b-95fc-748b-e053-3a05fe0a3a96 343
Debranning of purple wheat: recovery of anthocyanin-rich fractions and their use in pasta production, file dfa8b99c-95b3-748b-e053-3a05fe0a3a96 341
Understanding the influence of buckwheat bran on wheat dough baking performance: mechanistic insights from molecular and material science approaches, file dfa8b99c-900d-748b-e053-3a05fe0a3a96 340
Sprouting as a pre-processing for producing quinoa-enriched bread, file dfa8b9a3-a18d-748b-e053-3a05fe0a3a96 336
Quality characteristics of dried pasta enriched with buckwheat flour, file dfa8b99c-7bf1-748b-e053-3a05fe0a3a96 335
Application of near-infrared handheld spectrometers to predict semolina quality, file dfa8b9a3-9f37-748b-e053-3a05fe0a3a96 320
Rheological approaches suitable for investigating starch and protein properties related to cooking quality of durum wheat pasta, file dfa8b99c-aee5-748b-e053-3a05fe0a3a96 304
Cooking behaviour of rice pasta : effect of thermal treatments and extrusion conditions, file dfa8b99d-684a-748b-e053-3a05fe0a3a96 299
Structural modification of gluten proteins in strong and weak wheat dough as affected by mixing temperature, file dfa8b99b-9295-748b-e053-3a05fe0a3a96 298
Macromolecular and Micronutrient Profiles of Sprouted Chickpeas to Be Used for Integrating Cereal-Based Food, file dfa8b99c-98fb-748b-e053-3a05fe0a3a96 293
Gluten free rice cookies with resistant starch ingredients from modified waxy rice starches : nutritional aspects and textural characteristics, file dfa8b99c-b62a-748b-e053-3a05fe0a3a96 284
Empirical rheology and pasting properties of soft-textured durum wheat (Triticum turgidum ssp. durum) and hard-textured common wheat (T. aestivum), file dfa8b99d-a8fe-748b-e053-3a05fe0a3a96 282
Dietary fibre enzymatic treatment: a way to improve the rheological properties of high-fibre-enriched dough, file dfa8b99b-375d-748b-e053-3a05fe0a3a96 276
The effect of the amylose content and milling fractions on the physico-chemical features of co-extruded snacks from corn, file dfa8b9a4-dbb6-748b-e053-3a05fe0a3a96 269
Characterization of Durum Wheat Semolina by Means of a Rapid Shear-Based Method, file dfa8b99b-95ff-748b-e053-3a05fe0a3a96 263
Effect of High-Pressure Processing on the Features of Wheat Milling By-products, file dfa8b99b-898d-748b-e053-3a05fe0a3a96 255
Conformational changes of polymers in model batter systems, file dfa8b99c-7bf8-748b-e053-3a05fe0a3a96 255
Assessing the rheological properties of durum wheat semolina : A review, file dfa8b9a8-a96e-748b-e053-3a05fe0a3a96 253
Rheological properties and baking performance of new waxy lines : Strengths and weaknesses, file dfa8b999-ddf5-748b-e053-3a05fe0a3a96 237
Structuring and texturing gluten‑free pasta: egg albumen or whey proteins?, file dfa8b99c-aee3-748b-e053-3a05fe0a3a96 236
Macromolecular Traits in the African Rice Oryza glaberrima and in Glaberrima/Sativa Crosses, and Their Relevance to Processing, file dfa8b99c-d0d6-748b-e053-3a05fe0a3a96 231
Structural consequences of the interaction of puroindolines with gluten proteins, file dfa8b99c-af5c-748b-e053-3a05fe0a3a96 220
Bread-making performance of durum wheat as affected by sprouting, file dfa8b9a3-4137-748b-e053-3a05fe0a3a96 208
Effect of processing conditions on water mobility and cooking quality of gluten-free pasta. A magnetic resonance imaging study, file dfa8b99c-d0d3-748b-e053-3a05fe0a3a96 201
Effect of iodine in semolina matrices, file dfa8b99c-b695-748b-e053-3a05fe0a3a96 197
Extruded snacks from pigmented rice: Phenolic profile and physical properties, file dfa8b9a9-d0f6-748b-e053-3a05fe0a3a96 191
Technological properties, shelf life and consumer preference of spelt-based sourdough bread using novel, selected starter cultures, file dfa8b9a9-bc37-748b-e053-3a05fe0a3a96 190
Gluten aggregation properties as a tool for durum wheat quality assessment: A chemometric approach, file dfa8b9a5-fbf8-748b-e053-3a05fe0a3a96 182
Characterization of common wheat flours (Triticum aestivum L.) through multivariate analysis of conventional rheological parameters and gluten peak test indices, file dfa8b99d-a8fd-748b-e053-3a05fe0a3a96 180
Plant-Based Meat Alternatives: Technological, Nutritional, Environmental, Market, and Social Challenges and Opportunities, file 6e8c9b42-68fb-4f3b-ac70-04198a782fc1 170
Capitalizing on a double crop: Recent advances in proso millet's transition to a food crop, file dfa8b9a4-d174-748b-e053-3a05fe0a3a96 160
Molecular features of fermented teff flour relate to its suitability for the production of enriched gluten-free bread, file dfa8b997-db8a-748b-e053-3a05fe0a3a96 158
Sprouting of quinoa (Chenopodium quinoa Willd.) : Effect on saponin content and relation to the taste and astringency assessed by electronic tongue, file dfa8b9a6-0dbd-748b-e053-3a05fe0a3a96 145
From wheat sourdough to gluten-free sourdough: a conventional process for producing gluten-free bread, file dfa8b99c-7bef-748b-e053-3a05fe0a3a96 139
Effect of sprouting on the proteome of chickpea flour and on its digestibility by ex vivo gastro-duodenal digestion complemented with jejunal brush border membrane enzymes, file dfa8b9aa-1db1-748b-e053-3a05fe0a3a96 117
Pasta from yellow lentils : How process affects starch features and pasta quality, file dfa8b9a7-a5ca-748b-e053-3a05fe0a3a96 116
Molecular features and cooking behavior of pasta from pulses, file dfa8b9a8-e574-748b-e053-3a05fe0a3a96 113
Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter?, file dfa8b9a3-514b-748b-e053-3a05fe0a3a96 108
High-amylose corn in gluten-free pasta : Strategies to deliver nutritional benefits ensuring the overall quality, file dfa8b9a6-3a9b-748b-e053-3a05fe0a3a96 104
Recent progress on improving the quality of bran-enriched extruded snacks, file dfa8b9a8-157c-748b-e053-3a05fe0a3a96 102
Effect of enrichment of rice snacks with pulse seed coats on phenolic compound content, product features and consumer hedonic response, file 26162095-fb13-4806-8a1f-b1d2b0354f53 100
Bio-Functional and Structural Properties of Pasta Enriched with a Debranning Fraction from Purple Wheat, file dfa8b9a1-4465-748b-e053-3a05fe0a3a96 97
GlutoPeak profile analysis for wheat classification: skipping the refinement process, file dfa8b9a0-01e2-748b-e053-3a05fe0a3a96 94
Exploiting Milling By-Products in Bread-Making : The Case of Sprouted Wheat, file dfa8b9a1-8bc9-748b-e053-3a05fe0a3a96 94
Legume Flour or Bran: Sustainable, Fiber-RichIngredients for Extruded Snacks?, file dfa8b9a4-81d1-748b-e053-3a05fe0a3a96 93
Electric Drive Supervisor for Milling Process 4.0 Automation : A Process Analytical Approach with IIoT NIR Devices for Common Wheat, file dfa8b9a1-657e-748b-e053-3a05fe0a3a96 89
Using pulses in baked products: Lights, shadows, and potential solutions, file dfa8b9a1-70d3-748b-e053-3a05fe0a3a96 78
Temperature‑induced changes in dough elasticity as a useful tool in defining the firmness of cooked pasta, file dfa8b99c-abd2-748b-e053-3a05fe0a3a96 74
High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility, file dfa8b9aa-1836-748b-e053-3a05fe0a3a96 69
Effect of Processing on Antioxidant Activity, Total Phenols, and Total Flavonoids of Pigmented Heirloom Beans, file dfa8b9a1-8900-748b-e053-3a05fe0a3a96 67
Document Getting to know AACCI : Alessandra Marti, file dfa8b996-ff8f-748b-e053-3a05fe0a3a96 66
Changes in protein structural characteristics upon processing of gluten-free millet pasta, file dfa8b9a1-f424-748b-e053-3a05fe0a3a96 66
Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features, file dfa8b9a5-e4af-748b-e053-3a05fe0a3a96 64
PHYSICAL APPROACHES TO IMPROVE THE QUALITY OF GLUTEN-FREE PASTA, file dfa8b98f-5c18-748b-e053-3a05fe0a3a96 60
Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics, file dfa8b9a5-f950-748b-e053-3a05fe0a3a96 59
Elevated CO2 Impact on Common Wheat (Triticum aestivum L.) Yield, Wholemeal Quality, and Sanitary Risk, file dfa8b9a3-cb43-748b-e053-3a05fe0a3a96 55
In situ dextran synthesis by Weissella confusa Ck15 and Leuconostoc pseudomesenteroides DSM 20193 and their effect on chickpea sourdough bread, file dfa8b9a8-b544-748b-e053-3a05fe0a3a96 55
Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties, file dfa8b9a9-d5a0-748b-e053-3a05fe0a3a96 53
Technological Performance of Cricket Powder (Acheta domesticus L.) in Wheat-Based Formulations, file d60f3783-b5ec-4732-91fd-be10f005731d 50
Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality, file dfa8b9a9-b113-748b-e053-3a05fe0a3a96 48
Agriculture in Marginal Areas: Reintroduction of Rye and Wheat Varieties for Breadmaking in the Antrona Valley, file ff1a26c8-f99f-4b76-bdf5-a9e467e429fa 45
Physical, chemical and pasting features of maize Italian inbred lines, file dfa8b9a3-14d5-748b-e053-3a05fe0a3a96 43
Sprouting Time Affects Sorghum (Sorghum bicolor [L.] Moench) Functionality and Bread-Baking Performance, file dfa8b9a7-ea74-748b-e053-3a05fe0a3a96 43
A PAT approach for common wheat with IIoT NIR devices, file 321de3ae-b05e-42f8-92df-5b185c41ccd8 42
Influence of amylose/amylopectin ratio on wheat dough properties, file c6381e3d-488b-497d-9fa4-aa0c82a8e1a7 39
Impact of late-season N fertilisation strategies on the gluten content and composition of high protein wheat grown under humid Mediterranean conditions, file dfa8b9a2-8636-748b-e053-3a05fe0a3a96 37
Effects of sprouting under controlled conditions on gluten properties, file dfa8b99e-7c9f-748b-e053-3a05fe0a3a96 34
Effects of sprouting process on the bread-making performance of durum wheat, file dfa8b99e-2528-748b-e053-3a05fe0a3a96 32
Valorization of common (Fagopyrum esculentum Moench.) and tartary (Fagopyrum tataricum Gaertn.) buckwheat in gluten-free polenta samples : chemical-physical and sensory characterization, file c94b2153-82e9-45d3-9c62-e4759f7a29e1 27
Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (Fagopyrum esculentum), file 431baeca-f751-453d-85b3-e7cf622e49cc 24
Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics, file dfa8b9a5-fce4-748b-e053-3a05fe0a3a96 24
A Short Communication on Functional, Rheological, and Extrusion Properties of High Protein Fractions from Pulses Obtained by Air Classification, file de3de288-1eab-4149-90a3-59751e6b6f2d 19
Technological functionality of composite flours from sorghum, tapioca and cowpea, file 4ae7ab2a-f93f-493a-8c87-f5f3a89ce82d 18
Sprouted bean flour as a novel functional ingredient for the formulation of bakery products, file 8db9ab9c-6d2d-493b-b1cc-9be5a41386d6 16
Characterization and nutritional valorization of agricultural waste corncobs from Italian maize landraces through the growth of medicinal mushrooms, file 71765792-9bb8-4b7b-874b-3f704f04a477 13
Growth of Medicinal Mushrooms (MMs) on maize cobs with different pigmentation: NovEl biotechnological approaches to valorize Maize by-Products (NETMAP), file affb0982-3da9-4cc8-af26-9f565b5ba580 13
Pasta from Red Lentils (Lens culinaris): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior, file bcba3e16-51a6-4bdf-b9b9-b3aaf3adb501 13
Il frumento germinato come alternativa al malto per migliorare la qualità panificatoria delle farine = Use of sprouted wheat instead of malt in order to improve flour bread-making performances, file dfa8b999-3bc4-748b-e053-3a05fe0a3a96 13
Totale 26.472
Categoria #
all - tutte 43.549
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 43.549


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019878 0 0 0 0 0 0 0 0 160 178 292 248
2019/20203.217 228 179 192 398 281 225 278 285 343 275 252 281
2020/20214.511 249 368 244 299 444 351 416 409 449 452 480 350
2021/20227.031 487 483 508 1.148 924 417 458 411 524 442 795 434
2022/20235.657 334 384 685 542 402 491 499 380 517 440 547 436
2023/20244.930 454 459 641 602 577 454 688 596 459 0 0 0
Totale 26.667