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Alessandra Marti

Observed names: A. Marti, MARTI Alessandra, MARTI, Alessandra, Marti, Alessandra
ORCID: 0000-0002-9483-7754
Observed ORCID: 0000-0002-9483-7754
OpenAlex ID: A5025827037
Plant-Based Meat Alternatives: Technological, Nutritional, Environmental, Market, and Social Challenges and Opportunities
2023 · Giulia Andreani, Giovanni Sogari, et al. · Nutrients · 300
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Why do millets have slower starch and protein digestibility than other cereals?
2017 · George Amponsah Annor, Catrin Tyl, et al. · Trends in Food Science & Technology · 261
What can play the role of gluten in gluten free pasta?
2013 · Alessandra Marti, Maria Ambrogina Pagani · Trends in Food Science & Technology · 252
Bioaccessibility and bioavailability of phenolic compounds in bread: a review
2017 · Donato Angelino, Marta Cossu, et al. · Food & Function · 154
Rice-based pasta: A comparison between conventional pasta-making and extrusion-cooking
2010 · Alessandra Marti, Koushik Seetharaman, et al. · Journal of Cereal Science · 153
Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality
2022 · Andrea Bresciani, Maria Ambrogina Pagani, et al. · Foods · 133
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Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta
2012 · Francisco Cabrera-Chávez, Ana M. Calderón de la Barca, et al. · LWT · 129
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Flour from sprouted wheat as a new ingredient in bread-making
2017 · Alessandra Marti, Gaetano Cardone, et al. · LWT · 111
Structure–quality relationship in commercial pasta: A molecular glimpse
2012 · Francesco Bonomi, Maria Grazia D’Egidio, et al. · Food Chemistry · 104
Using Pulses in Baked Products: Lights, Shadows, and Potential Solutions
2019 · Andrea Bresciani, Alessandra Marti · Foods · 101
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Sprouted wheat as an alternative to conventional flour improvers in bread-making
2017 · Alessandra Marti, Gaetano Cardone, et al. · LWT · 101
Cooking behavior of rice pasta: Effect of thermal treatments and extrusion conditions
2013 · Alessandra Marti, Rosita Caramanico, et al. · LWT · 100
Quinoa bitterness: causes and solutions for improving product acceptability
2018 · Diego Suárez‐Estrella, Luisa Torri, et al. · Journal of the Science of Food and Agriculture · 97
Structural characterization of proteins in wheat flour doughs enriched with intermediate wheatgrass (Thinopyrum intermedium) flour
2015 · Alessandra Marti, Jayne E. Bock, et al. · Food Chemistry · 92
Correlations between gluten aggregation properties defined by the GlutoPeak test and content of quality-related protein fractions of winter wheat flour
2015 · Alessandra Marti, Elliot Augst, et al. · Journal of Cereal Science · 87
Structuring and texturing gluten-free pasta: egg albumen or whey proteins?
2013 · Alessandra Marti, Alberto Barbiroli, et al. · European Food Research and Technology · 85
Functional properties and predicted glycemic index of gluten free cereal, pseudocereal and legume flours
2020 · Maria Di Cairano, Nicola Condelli, et al. · LWT · 81
Wheat germ stabilization by heat-treatment or sourdough fermentation: Effects on dough rheology and bread properties
2014 · Alessandra Marti, Luisa Torri, et al. · LWT · 76
Gluten free rice cookies with resistant starch ingredients from modified waxy rice starches: Nutritional aspects and textural characteristics
2017 · Gianluca Giuberti, Alessandra Marti, et al. · Journal of Cereal Science · 75
Characterization of common wheat flours (Triticum aestivum L.) through multivariate analysis of conventional rheological parameters and gluten peak test indices
2015 · Alessandra Marti, Alessandro Ulrici, et al. · LWT · 75
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Effect of washing, soaking and pH in combination with ultrasound on enzymatic rancidity, phytic acid, heavy metals and coliforms of rice bran
2020 · Fatemeh Mohammadi, Alessandra Marti, et al. · Food Chemistry · 71
Process conditions affect starch structure and its interactions with proteins in rice pasta
2012 · Alberto Barbiroli, Francesco Bonomi, et al. · Carbohydrate Polymers · 70
Effect of sprouting on nutritional quality of pulses
2018 · Daniela Erba, Donato Angelino, et al. · International Journal of Food Sciences and Nutrition · 68
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Cooking quality, digestibility, and sensory properties of proso millet pasta as impacted by amylose content and prolamin profile
2018 · Ingrid G. Cordelino, Catrin Tyl, et al. · LWT · 66
GlutoPeak profile analysis for wheat classification: Skipping the refinement process
2017 · Cristina Malegori, Silvia Grassi, et al. · Journal of Cereal Science · 65
Works count: 226
Citation count: 5,564
H-index: 43
I10-index: 109
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