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Alessandra Marti

University of Milan

41H指数
223论文数
5.2K被引数
收录论文 91
发表时间
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Exploring the Use of Acorn Flour in Gluten-Free Bread Applications: Product Quality and In Vitro Starch Digestibility探索橡子粉在无麸质面包中的应用：产品质量和体外淀粉消化性
errJournal of Food Quality
IF2.9
err2026-09-19
err0
errOAAI
errXinying Suo; Alessandra Marini; Francesca Pompei; Cinzia Mannozzi; Martina Coletta; Margherita Dall’Asta; Gianluca Giuberti; Giovanni Caprioli; Gianni Sagratini; Daniela Beghelli; Daniele Del Rio; Letizia Bresciani; Alessandra Marti; Antonietta La Terza; Elena Vittadini
err分享
err收藏
Traditional and Non-Traditional Grain-Based Products: Addressing Challenges Through Formulation and Processing传统与非传统谷物基产品：通过配方和加工应对挑战
errFoods
IF5.1
err2026-05-13
err0
errOAAI
errAndrea Bresciani; Catrin E. Tyl; Alessandra Marti
err分享
err收藏
Development of a composite bread exploiting common bean (Phaseolus vulgaris L.) fermented flour with lactic acid bacteria利用乳酸菌发酵普通菜豆（Phaseolus vulgaris L.）面粉开发一种复合面包
errJournal of Agriculture and Food Research
IF6.2
err2026-04-24
err0
errOAAI
errGiuseppina Tatulli; Alessandra Marti; Roberto Consonni; Tiziana Silvetti; Eleonora Cominelli; Claudia Liberatore; Ivan Toschi; Valentina Cesari; Sara Pozzo; Stefano Cattaneo; Milena Brasca; Francesca Sparvoli
err分享
err收藏
Impact of Raw Materials and Drying Temperatures on In Vitro Starch Digestibility of Durum Wheat Pasta原料和干燥温度对 durum wheat pasta（杜伦小麦意面）体外淀粉消化性的影响
errCereal Chemistry
IF2.5
err2026-02-01
err0
errOAAI
errBresciani, Andrea; Giuberti, Gianluca; Cervini, Mariasole; Masotti, Fabio; Marti, Alessandra
err分享
err收藏
Food products with a protein-related nutrition claim: a cross-sectional analysis in the Italian market具有蛋白质相关营养声称的食品产品：意大利市场的横断面分析
errINTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
IF3.3
err2025-12-01
err0
PREAI
errTucci, Massimiliano; Angelino, Donato; Del Bo, Cristian; Pellegrini, Nicoletta; Marti, Alessandra; Riso, Patrizia; Martini, Daniela
err分享
err收藏
Exploring Germination to Unlock the Nutritional Potential of Sorghum (Sorghum bicolor)探索萌发以释放高粱（Sorghum bicolor）的营养潜力
errMolecules 2025, Vol. 30, Page 3622
IF4.6
err2025-09-22
err0
errOAAI
errSara Margherita Borgonovi; Silvia Marzocchi; Federica Pasini; Alessandra Bordoni; Alberto Barbiroli; Alessandra Marti; Stefania Iametti; Mattia Di Nunzio
err分享
err收藏
Development of Stored-Product Moths on Cricket Powder and Insect-Enriched Biscuits仓贮害虫蛾类在蟋蟀粉和昆虫强化饼干上的发育
errFoods 2025, Vol. 14, Page 3154
IF0
err2025-09-10
err0
errOAAI
errSerena Malabusini; Sara Savoldelli; Andrea Bresciani; Alessandra Marti; Daniela Lupi; Costanza Jucker
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err收藏
Formulation and nutritional quality of plant-based cheese sold in Italy意大利销售的植物基奶酪的配方与营养价值
errAPPLIED FOOD RESEARCH
IF6.2
err2025-06-01
err2
errOAAI
errBresciani, Andrea; Biscotti, Paola; Angelino, Donato; Del Bo', Cristian; Pellegrini, Nicoletta; Riso, Patrizia; Marti, Alessandra; Martini, Daniela
err分享
err收藏
Sprouting of oats: a review on the relationship between processing conditions and chemico-physical properties of flour燕麦发芽：加工条件与面粉化学物理性质关系的综述
errCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
IF8.8
err2025-04-02
err1
PREAI
errAlessio Sergiacomo; Andrea Bresciani; Alessandra Marti
err分享
err收藏
Valorization of Buckwheat (Fagopyrum esculentum) in Baked Goods Through Sprouting Process
errFOOD AND BIOPROCESS TECHNOLOGY
IF5.8
err2025-03-01
err0
errOAAI
errSergiacomo, Alessio; Bresciani, Andrea; Miele, Matteo; Marti, Alessandra
err分享
err收藏
Gluten-free breadsticks with Ganoderma-fermented corncobs: technological and nutritional features
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2025-03-01
err0
errOAAI
errCappa, Carola; Castorina, Giulia; Fiorillo, Giovanni; Casiraghi, Maria Cristina; Rollini, Manuela; Consonni, Gabriella; Erba, Daniela; Negrini, Noemi; Marti, Alessandra
err分享
err收藏
Influence of Pepper and Blueberry Purees Fermented by an Autochthonous Microbial Consortium on the Aroma and Technological Properties of Bread
errFOOD AND BIOPROCESS TECHNOLOGY
IF5.8
err2024-12-27
err1
PREAI
errGalli, Viola; Venturi, Manuel; Pini, Niccolo; Guerrini, Simona; Marti, Alessandra; Bresciani, Andrea; Montanari, Chiara; Tabanelli, Giulia; Granchi, Lisa
err分享
err收藏
Starch and Protein Characteristics of Chestnut Flours and Their Applications in Gluten-Free Products
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2024-11-04
err0
PREAI
errBresciani, Andrea; Russo, Davide; Cervini, Mariasole; Magni, Chiara; Giuberti, Gianluca; Marti, Alessandra
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Can fermentation methods and granulometry modulate bread starch digestibility without hindering its technological quality?
errJOURNAL OF FUNCTIONAL FOODS
IF4
err2024-11-01
err1
errOAAI
errTagliasco, Marianna; Boukid, Fatma; Renzetti, Stefano; Marti, Alessandra; Bancalari, Elena; Vittadini, Elena; Pellegrini, Nicoletta
err分享
err收藏
Sprouted Oats (Avena sativa L.) in Baked Goods: From the Rheological Properties of Dough to the Physical Properties of Biscuits
errFOOD AND BIOPROCESS TECHNOLOGY
IF5.8
err2024-03-22
err2
errOAAI
errSergiacomo, Alessio; Bresciani, Andrea; Gallio, Francesca; Varetto, Paolo; Marti, Alessandra
err分享
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Investigating the impact of sorghum variety and type of flour on chemical, functional, rheological and baking properties
errJOURNAL OF CEREAL SCIENCE
IF3.7
err2024-03-01
err2
errOAAI
errRumler, Rubina; Bender, Denisse; Marti, Alessandra; Biber, Stefan; Schoenlechner, Regine
err分享
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Characterization and nutritional valorization of agricultural waste corncobs from Italian maize landraces through the growth of medicinal mushrooms
errSCIENTIFIC REPORTS
IF3.9
err2023-11-30
err5
errOAAI
errCastorina, G.; Cappa, C.; Negrini, N.; Criscuoli, F.; Casiraghi, M. C.; Marti, A.; Rollini, M.; Consonni, G.; Erba, D.
err分享
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A Short Communication on Functional, Rheological, and Extrusion Properties of High Protein Fractions from Pulses Obtained by Air Classification
errFOOD AND BIOPROCESS TECHNOLOGY
IF5.8
err2023-10-07
err3
errOAAI
errBresciani, Andrea; Chiodaroli, Giulia; Landers, Michael; Mueller, Jens; Wiertz, Jessica; Marti, Alessandra
err分享
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Molecular insights into the role of amylose/amylopectin ratio on gluten protein organization
errFOOD CHEMISTRY
IF9.8
err2023-03-01
err12
PREAI
errEmide, Davide; Magni, Chiara; Saitta, Francesca; Cardone, Gaetano; Botticella, Ermelinda; Fessas, Dimitrios; Iametti, Stefania; Lafiandra, Domenico; Sestili, Francesco; Marti, Alessandra; Barbiroli, Alberto
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Pulse type and extrusion conditions affect phenolic profile and physical properties of extruded products
errFOOD CHEMISTRY
IF9.8
err2023-03-01
err8
PREAI
errBlandino, Massimo; Bresciani, Andrea; Locatelli, Monica; Loscalzo, Mattia; Travaglia, Fabiano; Vanara, Francesca; Marti, Alessandra
err分享
err收藏

研究方向

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合作期刊
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F
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