Marti Alessandra

Associate Professor
SSD
AGR/15 - FOOD SCIENCE AND TECHNOLOGY
Competition sector
07/F1 - FOOD SCIENCE AND TECHNOLOGY

Contacts

Workplace

Via Celoria, 2
20133 MILANO (MI)

Office phone number
02503 16656
Additional phone numbers
02503 16640
University email address
Research

Publications

Publications
  • The effect of the amylose content and milling fractions on the physico-chemical features of co-extruded snacks from corn / A. Bresciani, D. Giordano, F. Vanara, M. Blandino, A. Marti. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 343(2021 May 01).
  • Effect of washing, soaking and pH in combination with ultrasound on enzymatic rancidity, phytic acid, heavy metals and coliforms of rice bran / F. Mohammadi, A. Marti, K. Nayebzadeh, S.M. Hosseini, B. Tajdar-oranj, S. Jazaeri. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 334(2021 Jan 01).
  • Bread-making performance of durum wheat as affected by sprouting / G. Cardone, S. Grassi, A. Scipioni, A. Marti. - In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. - ISSN 0023-6438. - 134(2020 Dec), p. 110021.
  • Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.) / D. Suárez-Estrella, A. Bresciani, S. Iametti, M. Marengo, M.A. Pagani, A. Marti. - In: PLANT FOODS FOR HUMAN NUTRITION. - ISSN 0921-9668. - 75:4(2020 Dec), pp. 635-641.
  • Sprouted Cereal Grains and Products / A. Marti, G. Cardone, M.A. Pagani - In: Innovative Processing Technologies for Healthy Grains / [a cura di] M. Pojić, U. Tiwari. - [s.l] : Wiley-Blackwell, 2020 Dec. - ISBN 9781119470182. - pp. 113-141