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

by Andrea Bresciani, Alessandra Marti
Published 2019-10-01

Effect of Processing on Antioxidant Activity, Total Phenols, and Total Flavonoids of Pigmented Heirloom Beans

by Lisa Garretson, Catrin Tyl, Alessandra Marti
Published 2018-01-01

Recent Progress on Improving the Quality of Bran-Enriched Extruded Snacks

by Catrin Tyl, Andrea Bresciani, Alessandra Marti
Published 2021-08-01

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

by Cristina Proserpio, Andrea Bresciani, Alessandra Marti, Ella Pagliarini
Published 2020-11-01

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

by Gaetano Cardone, Paolo D’Incecco, Maria Cristina Casiraghi, Alessandra Marti
Published 2020-03-01

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

by Silvia Grassi, Alessandra Marti, Davide Cascella, Sergio Casalino, Giuseppe Leonardo Cascella
Published 2020-02-01

Sprouting of Sorghum (<i>Sorghum bicolor</i> [L.] Moench): Effect of Drying Treatment on Protein and Starch Features

by Mia Marchini, Alessandra Marti, Claudia Folli, Barbara Prandi, Tommaso Ganino, Paola Conte, Costantino Fadda, Monica Mattarozzi, Eleonora Carini
Published 2021-02-01

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

by Maria Ambrogina Pagani, Debora Giordano, Gaetano Cardone, Antonella Pasqualone, Maria Cristina Casiraghi, Daniela Erba, Massimo Blandino, Alessandra Marti
Published 2020-08-01

Bio-Functional and Structural Properties of Pasta Enriched with a Debranning Fraction from Purple Wheat

by Parisa Abbasi Parizad, Mauro Marengo, Francesco Bonomi, Alessio Scarafoni, Cristina Cecchini, Maria Ambrogina Pagani, Alessandra Marti, Stefania Iametti
Published 2020-02-01