Author

M. Zanoletti

Observed names: Miriam Zanoletti, ZANOLETTI, MIRIAM, Zanoletti Miriam

Observed institution: University of Milan

ORCID: 0000-0002-6659-7861

Observed ORCID: 0000-0002-6659-7861

OpenAlex ID: A5087071752

Bioaccessibility and bioavailability of phenolic compounds in bread: a review

2017 · Donato Angelino, Marta Cossu, et al. · Food & Function · 153

Debranning of purple wheat: recovery of anthocyanin-rich fractions and their use in pasta production

2016 · Miriam Zanoletti, Parisa Abbasi Parizad, et al. · LWT · 62

Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches

2017 · Miriam Zanoletti, Alessandra Marti, et al. · Food Research International · 34

Enriching gluten-free rice pasta with soybean and sweet potato flours

2018 · Mauro Marengo, Isaac Amoah, et al. · Journal of Food Science and Technology · 31

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Physical, chemical and pasting features of maize Italian inbred lines

2020 · Michela Alfieri, Andrea Bresciani, et al. · European Food Research and Technology · 14

Soybean-Enriched Snacks Based on African Rice

2016 · Mauro Marengo, Hannah Akoto, et al. · Foods · 13

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Master bag low-oxygen packaging system: Quality evolution of ground beef patties during storage, blooming and display presentation

2015 · Eleonora Uboldi, Miriam Zanoletti, et al. · Food Packaging and Shelf Life · 10

Effect of (bio-)technological Approaches on Bran to Improve the Quality of Cereal Products

2017 · ZANOLETTI, MIRIAM · Archivio Istituzionale della Ricerca (Universita Degli Studi Di Milano) · 1

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Characterization of ancient wheat varieties and evaluation of their bread-making performances

2015 · M. Bassignana, D. Arlian, et al. · 1

Reologia Da Farinha De Pescado (rachycentron Canadum)

2021 · Gilberto Arcanjo Fagundes, Miriam Zanoletti, et al. · Editora Científica Digital eBooks

Molecular and material science approaches in bread-making: insights in the impact of bran and opportunities for enzymatic functionalization

2017 · Stefano Renzetti, M. Zanoletti, et al. · Computers & Education

紫コムギの剥皮:アントシアニンに富む画分とその利用パスタ生産における回収【Powered by NICT】

2017 · Zanoletti Miriam, Abbasi Parizad Parisa, et al.

Production and characterization of enriched pasta based on African rice

2016 · Mauro Marengo, Isaac Amoah, et al.

Effect of buckwheat bran enrichment on wheat dough and bread properties

2016 · M. Zanoletti, Pagani, et al.

Including buckwheat bran in wheat dough and bread: what happens?

2016 · M. Zanoletti, Pagani, et al.

Phenolics from pigmented grains have remarkable immunomodulating properties

2016 · P. Abbasi Parizad, J. Capraro, et al.

Using germinated grains as a breadmaking ingredient

2015 · Mauro Marengo, M. Zanoletti, et al.

Biotechnological strategies to improve the quality of enriched cereal foods

2015 · M. Zanoletti

Characterization of bread enriched with sprouted grains

2015 · Pagani, S. Benedetti, et al.

Addressing the role of structural features of proteins in cereal processing

2015 · Mauro Marengo, Stefania Iametti, et al.

Debranning as a tool for developing innovative milling fractions: application to purple common wheat

2015 · M. Zanoletti, Mauro Marengo, et al.

A multidisciplinary approach to define the molecular requirements for production of enriched pasta from pigmented wheat

2015 · Francesco Bonomi, M. Zanoletti, et al. · Institutional Research Information System University of Turin (University of Turin)

Characterization of new milling fractions and use of biocomponents-enriched fractions in pasta production

2015 · M. Zanoletti, Mauro Marengo, et al.

Using germinated grains as a breadmaking ingredient

2015 · A. Pagani, M. Marengo, et al. · Institutional Research Information System University of Turin (University of Turin)

Physical and rheological approaches for defining the overall quality of cowpea-enriched breakfast cereals

2014 · Pagani, L.C. Baffour, et al.

Works count: 28

Citation count: 319

H-index: 7

I10-index: 7