Lista de obras - Alessandra Marti - Dominio Público Uruguay

Application of Near Infrared handheld spectrometers to predict semolina quality

artículo científico publicado en 2020

Bio-based coatings as potential barriers to chemical contaminants from recycled paper and board for food packaging.

artículo científico publicado en 2014

Bioaccessibility and bioavailability of phenolic compounds in bread: a review.

artículo científico publicado en 2017

Characterization and nutritional valorization of agricultural waste corncobs from Italian maize landraces through the growth of medicinal mushrooms

artículo científico publicado en 2023

Characterization of common wheat flours (Triticum aestivum L.) through multivariate analysis of conventional rheological parameters and gluten peak test indices

Dietary fibre enzymatic treatment: a way to improve the rheological properties of high-fibre-enriched dough

Effect of High-Pressure Processing on the Features of Wheat Milling By-products

Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.).

artículo científico publicado en 2020

Effect of processing conditions on water mobility and cooking quality of gluten-free pasta. A Magnetic Resonance Imaging study

article

Effect of resistant starch on the cooking quality of yam (Dioscorea spp.) and cassava (Manihot esculenta) based paste products.

artículo científico publicado en 2012

Electric Drive Supervisor for Milling Process 4.0 Automation: A Process Analytical Approach with IIoT NIR Devices for Common Wheat

artículo científico publicado en 2020

Elevated CO2 Impact on Common Wheat (Triticum aestivum L.) Yield, Wholemeal Quality, and Sanitary Risk

scientific article published on 16 September 2020

Exploiting Milling By-Products in Bread-Making: The Case of Sprouted Wheat

scientific article published on 01 March 2020

Future of Grain Science Series: Italy

article

In Vitro Starch Digestibility of Commercial Gluten-Free Pasta: The Role of Ingredients and Origin.

artículo científico publicado en 2017

Integrating the information from proteomic approaches: A “thiolomics” approach to assess the role of thiols in protein-based networks

article by Stefania Iametti et al published November 2013 in Food Research International

Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?

artículo científico publicado en 2020

Molecular features of fermented and sprouted sorghum flours relate to their suitability as components of enriched gluten-free pasta

Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta

article

Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter?

artículo científico publicado en 2020

Oxidative Stress Mitigation by Chitosan Nanoparticles in Durum Wheat Also Affects Phytochemicals and Technological Quality of Bran and Semolina

artículo científico publicado en 2022

Physicochemical properties of sorghum flour are selectively modified by combined germination-fermentation

artículo científico publicado en 2017

Process conditions affect starch structure and its interactions with proteins in rice pasta

artículo científico publicado en 2012

Quality and nutritional properties of pasta products enriched with immature wheat grain

artículo científico publicado en 2013

Quinoa bitterness: causes and solutions for improving product acceptability

artículo científico publicado en 2018

Spaghetti from durum wheat: effect of drying conditions on heat damage, ultrastructure and in vitro digestibility.

artículo científico publicado en 2013

Sprouting improves the bread-making performance of whole wheat flour (Triticum aestivum L.).

artículo científico publicado en 2020

Structural characterization of proteins in wheat flour doughs enriched with intermediate wheatgrass (Thinopyrum intermedium) flour

artículo científico publicado en 2015

Structural consequences of the interaction of puroindolines with gluten proteins.

artículo científico publicado en 2018

Structure-quality relationship in commercial pasta: a molecular glimpse

artículo científico publicado en 2012

Structuring and texturing gluten-free pasta: egg albumen or whey proteins?

article by Alessandra Marti et al published 27 September 2013 in European Food Research and Technology

Technological Performance of Cricket Powder (Acheta domesticus L.) in Wheat-Based Formulations

artículo científico publicado en 2022

Using Pulses in Baked Products: Lights, Shadows, and Potential Solutions

scientific article published on 02 October 2019

Lista de obras de Alessandra Marti

Application of Near Infrared handheld spectrometers to predict semolina quality

Bio-based coatings as potential barriers to chemical contaminants from recycled paper and board for food packaging.

Bioaccessibility and bioavailability of phenolic compounds in bread: a review.

Characterization and nutritional valorization of agricultural waste corncobs from Italian maize landraces through the growth of medicinal mushrooms

Characterization of common wheat flours (Triticum aestivum L.) through multivariate analysis of conventional rheological parameters and gluten peak test indices

Dietary fibre enzymatic treatment: a way to improve the rheological properties of high-fibre-enriched dough

Effect of High-Pressure Processing on the Features of Wheat Milling By-products

Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.).

Effect of processing conditions on water mobility and cooking quality of gluten-free pasta. A Magnetic Resonance Imaging study

Effect of resistant starch on the cooking quality of yam (Dioscorea spp.) and cassava (Manihot esculenta) based paste products.

Electric Drive Supervisor for Milling Process 4.0 Automation: A Process Analytical Approach with IIoT NIR Devices for Common Wheat

Elevated CO2 Impact on Common Wheat (Triticum aestivum L.) Yield, Wholemeal Quality, and Sanitary Risk

Exploiting Milling By-Products in Bread-Making: The Case of Sprouted Wheat

Future of Grain Science Series: Italy

In Vitro Starch Digestibility of Commercial Gluten-Free Pasta: The Role of Ingredients and Origin.

Integrating the information from proteomic approaches: A “thiolomics” approach to assess the role of thiols in protein-based networks

Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?

Molecular features of fermented and sprouted sorghum flours relate to their suitability as components of enriched gluten-free pasta

Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta

Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter?

Oxidative Stress Mitigation by Chitosan Nanoparticles in Durum Wheat Also Affects Phytochemicals and Technological Quality of Bran and Semolina

Physicochemical properties of sorghum flour are selectively modified by combined germination-fermentation

Process conditions affect starch structure and its interactions with proteins in rice pasta

Quality and nutritional properties of pasta products enriched with immature wheat grain

Quinoa bitterness: causes and solutions for improving product acceptability

Spaghetti from durum wheat: effect of drying conditions on heat damage, ultrastructure and in vitro digestibility.

Sprouting improves the bread-making performance of whole wheat flour (Triticum aestivum L.).

Structural characterization of proteins in wheat flour doughs enriched with intermediate wheatgrass (Thinopyrum intermedium) flour

Structural consequences of the interaction of puroindolines with gluten proteins.

Structure-quality relationship in commercial pasta: a molecular glimpse

Structuring and texturing gluten-free pasta: egg albumen or whey proteins?

Technological Performance of Cricket Powder (Acheta domesticus L.) in Wheat-Based Formulations

Using Pulses in Baked Products: Lights, Shadows, and Potential Solutions

Wheat germ stabilization by heat-treatment or sourdough fermentation: Effects on dough rheology and bread properties