Showing 1 - 20 results of 21 for search 'Alessandra Marti', query time: 0.05s Refine Results
  1. 1
    Physicochemical and Nutritional Characterization of Bran-Enriched Products

    Physicochemical and Nutritional Characterization of Bran-Enriched Products by Catrin Tyl, Alessandra Marti

    Published 2022-02-01
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  2. 2
    Using Pulses in Baked Products: Lights, Shadows, and Potential Solutions

    Using Pulses in Baked Products: Lights, Shadows, and Potential Solutions by Andrea Bresciani, Alessandra Marti

    Published 2019-10-01
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  3. 3
    Effect of Processing on Antioxidant Activity, Total Phenols, and Total Flavonoids of Pigmented Heirloom Beans

    Effect of Processing on Antioxidant Activity, Total Phenols, and Total Flavonoids of Pigmented Heirloom Beans by Lisa Garretson, Catrin Tyl, Alessandra Marti

    Published 2018-01-01
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  4. 4
    Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality

    Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality by Andrea Bresciani, Maria Ambrogina Pagani, Alessandra Marti

    Published 2022-01-01
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  5. 5
    Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?

    Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks? by Cristina Proserpio, Andrea Bresciani, Alessandra Marti, Ella Pagliarini

    Published 2020-11-01
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  6. 6
    Impact of Sprouted Chickpea Grits and Flour on Dough Rheology and Bread Features

    Impact of Sprouted Chickpea Grits and Flour on Dough Rheology and Bread Features by Andrea Bresciani, Alessio Sergiacomo, Andrea De Stefani, Alessandra Marti

    Published 2024-08-01
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  7. 7
    Technological Performance of Cricket Powder (<i>Acheta domesticus</i> L.) in Wheat-Based Formulations

    Technological Performance of Cricket Powder (<i>Acheta domesticus</i> L.) in Wheat-Based Formulations by Andrea Bresciani, Gaetano Cardone, Costanza Jucker, Sara Savoldelli, Alessandra Marti

    Published 2022-06-01
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  8. 8
    Sprouting Time Affects Sorghum (<i>Sorghum bicolor</i> [L.] Moench) Functionality and Bread-Baking Performance

    Sprouting Time Affects Sorghum (<i>Sorghum bicolor</i> [L.] Moench) Functionality and Bread-Baking Performance by Gaetano Cardone, Rubina Rumler, Sofia Speranza, Alessandra Marti, Regine Schönlechner

    Published 2021-09-01
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  9. 9
    Assessing the Rheological Properties of Durum Wheat Semolina: A Review

    Assessing the Rheological Properties of Durum Wheat Semolina: A Review by Cristina Cecchini, Andrea Bresciani, Paolo Menesatti, Maria Ambrogina Pagani, Alessandra Marti

    Published 2021-11-01
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  10. 10
    Electric Drive Supervisor for Milling Process 4.0 Automation: A Process Analytical Approach with IIoT NIR Devices for Common Wheat

    Electric Drive Supervisor for Milling Process 4.0 Automation: A Process Analytical Approach with IIoT NIR Devices for Common Wheat by Silvia Grassi, Alessandra Marti, Davide Cascella, Sergio Casalino, Giuseppe Leonardo Cascella

    Published 2020-02-01
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  11. 11
    Pasta from Red Lentils (<i>Lens culinaris</i>): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior

    Pasta from Red Lentils (<i>Lens culinaris</i>): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior by Andrea Bresciani, Daniela Erba, Maria Cristina Casiraghi, Stefania Iametti, Alessandra Marti, Alberto Barbiroli

    Published 2022-12-01
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  12. 12
    Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties

    Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties by Andrea Bresciani, Davide Emide, Francesca Saitta, Dimitrios Fessas, Stefania Iametti, Alberto Barbiroli, Alessandra Marti

    Published 2022-02-01
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  13. 13
    Can fermentation methods and granulometry modulate bread starch digestibility without hindering its technological quality?

    Can fermentation methods and granulometry modulate bread starch digestibility without hindering its technological quality? by Marianna Tagliasco, Fatma Boukid, Stefano Renzetti, Alessandra Marti, Elena Bancalari, Elena Vittadini, Nicoletta Pellegrini

    Published 2024-11-01
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  14. 14
    Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses

    Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses by Gabriella Giovanelli, Andrea Bresciani, Simona Benedetti, Giulia Chiodaroli, Simona Ratti, Susanna Buratti, Alessandra Marti

    Published 2023-09-01
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  15. 15
    Oxidative Stress Mitigation by Chitosan Nanoparticles in Durum Wheat Also Affects Phytochemicals and Technological Quality of Bran and Semolina

    Oxidative Stress Mitigation by Chitosan Nanoparticles in Durum Wheat Also Affects Phytochemicals and Technological Quality of Bran and Semolina by Valentina Picchi, Antonella Calzone, Serena Gobbi, Sara Paccani, Roberto Lo Scalzo, Alessandra Marti, Franco Faoro

    Published 2022-08-01
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  16. 16
    Protein Maps for Durum Wheat Precision Harvest and Pasta Production

    Protein Maps for Durum Wheat Precision Harvest and Pasta Production by Giovanna Visioli, Marta Lauro, Francesco Morari, Matteo Longo, Andrea Bresciani, Maria Ambrogina Pagani, Alessandra Marti, Gabriella Pasini

    Published 2022-11-01
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  17. 17
    Valorization of Common (<i>Fagopyrum esculentum</i> Moench.) and Tartary (<i>Fagopyrum tataricum</i> Gaertn.) Buckwheat in Gluten-Free Polenta Samples: Chemical-Physical and Sensory Characterization

    Valorization of Common (<i>Fagopyrum esculentum</i> Moench.) and Tartary (<i>Fagopyrum tataricum</i> Gaertn.) Buckwheat in Gluten-Free Polenta Samples: Chemical-Physical and Sensor... by Noemi Sofia Rabitti, Marta Appiani, Alessandra Marti, Susanna Buratti, Simona Benedetti, Giulia Chiodaroli, Cristina Proserpio, Monica Laureati

    Published 2022-10-01
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  18. 18
    Sprouting of Sorghum (<i>Sorghum bicolor</i> [L.] Moench): Effect of Drying Treatment on Protein and Starch Features

    Sprouting of Sorghum (<i>Sorghum bicolor</i> [L.] Moench): Effect of Drying Treatment on Protein and Starch Features by Mia Marchini, Alessandra Marti, Claudia Folli, Barbara Prandi, Tommaso Ganino, Paola Conte, Costantino Fadda, Monica Mattarozzi, Eleonora Carini

    Published 2021-02-01
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  19. 19
    Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter?

    Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter? by Maria Ambrogina Pagani, Debora Giordano, Gaetano Cardone, Antonella Pasqualone, Maria Cristina Casiraghi, Daniela Erba, Massimo Blandino, Alessandra Marti

    Published 2020-08-01
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  20. 20
    Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (<i>Fagopyrum esculentum</i>)

    Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (<i>Fagopyrum esculentum</i>) by Sara Margherita Borgonovi, Elena Chiarello, Federica Pasini, Gianfranco Picone, Silvia Marzocchi, Francesco Capozzi, Alessandra Bordoni, Alberto Barbiroli, Alessandra Marti, Stefania Iametti, Mattia Di Nunzio

    Published 2023-05-01
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