SERGIACOMO, ALESSIO

SERGIACOMO, ALESSIO  

Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente  

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Titolo Data di pubblicazione Autori Tipo File Abstract
Towards the production of sustainable food: the biochemical facets of bread improvement through enrichment with sprouted beans flour 2024 Mattia Di NunzioSara BorgonoviStefania IamettiAlessio SergiacomoAlessandra Marti Conference Object -
Molecular features of proteins and starch in sprouted bean-fortified bread. 2024 S. M. BorgonoviS. IamettiA. SergiacomoM. Di Nunzio Conference Object -
Sustainable nutritional improvement of bread enriched with sprouted cowpea flour 2024 S. M BorgonoviS. IamettiA. MartiA. SergiacomoM. Di Nunzio Conference Object -
Sprouted oats (Avena sativa L.) in baked goods: from the rheological properties of dough to the physical properties of biscuits 2024 Sergiacomo, AlessioBresciani, AndreaMarti, Alessandra + Article (author) -
Enhance nutritional composition and protein digestibility of sprouted bean-fortified bread 2024 S. M. BorgonoviS. IamettiA. MartiA. SergiacomoM. Di Nunzio Conference Object -
Biochemical aspects of food sustainability : molecular basis of bread improvement through enrichment with sprouted legumes flour 2024 S. M. BorgonoviS. IamettiA. MartiA. SergiacomoM. Di Nunzio Conference Object -
Impact of sprouted chickpea grits and flour on dough rheology and bread features 2024 Bresciani, AndreaSergiacomo, AlessioDe Stefani, 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 -
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 -