SERGIACOMO, ALESSIO
SERGIACOMO, ALESSIO
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
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
Valorization of Buckwheat (Fagopyrum esculentum) in Baked Goods Through Sprouting Process
2025 A. Sergiacomo, A. Bresciani, M. Miele, A. Marti
Sprouting of oats: a review on the relationship between processing conditions and chemico-physical properties of flour
2025 A. Sergiacomo, A. Bresciani, A. Marti
VALORIZATION OF LESS COMMON GRAINS IN BAKED PRODUCTS THROUGH SPROUTING PROCESS.
2025 A. Sergiacomo
Properties of sponge cake enriched in sprouted oats (Avena sativa L.)
2025 A. Sergiacomo, A. Bresciani, 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
Molecular features of proteins and starch in sprouted bean-fortified bread.
2024 S.M. Borgonovi, S. Iametti, 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
Sustainable nutritional improvement of bread enriched with sprouted cowpea flour
2024 S.M. Borgonovi, S. Iametti, A. Marti, A. Sergiacomo, M. Di Nunzio
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
Enhance nutritional composition and protein digestibility of sprouted bean-fortified bread
2024 S.M. Borgonovi, S. Iametti, A. Marti, A. Sergiacomo, M. Di Nunzio
Impact of sprouted chickpea grits and flour on dough rheology and bread features
2024 A. Bresciani, A. Sergiacomo, A. De Stefani, 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
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