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

Teaching

Research

Publications
  • Functional properties and predicted glycemic index of gluten free cereal, pseudocereal and legume flours / M. Di Cairano, N. Condelli, M.C. Caruso, A. Marti, N. Cela, F. Galgano. - In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. - ISSN 0023-6438. - 133(2020 Nov).
  • Changes in protein structural characteristics upon processing of gluten-free millet pasta / C. Tyl, A. Marti, B.P. Ismail. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 327(2020 Oct 15).
  • Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter? / M.A. Pagani, D. Giordano, G. Cardone, A. Pasqualone, M.C. Casiraghi, D. Erba, M. Blandino, A. Marti. - In: FOODS. - ISSN 2304-8158. - 9:3(2020 Aug 01).
  • Impact of late-season N fertilisation strategies on the gluten content and composition of high protein wheat grown under humid Mediterranean conditions / M. Blandino, G. Visioli, S. Marando, A. Marti, A. Reyneri. - In: JOURNAL OF CEREAL SCIENCE. - ISSN 0733-5210. - 94(2020 Jul), pp. 102995.1-102995.9.
  • Sprouting improves the bread-making performance of whole wheat flour (Triticum aestivum L.) / G. Cardone, P. D'Incecco, M.A. Pagani, A. Marti. - In: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. - ISSN 0022-5142. - 100:6(2020 Apr), pp. 2453-2459.