Marti Alessandra
PROFESSORE ASSOCIATO
SSD
AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI
Settore concorsuale
07/F1 - SCIENZE E TECNOLOGIE ALIMENTARI
Competenze e ambito di ricerca
Contatti
Sede di lavoro
Numero di telefono dell'ufficio
Altri numeri di telefono
E-mail di ateneo
E-mail
Didattica - insegnamenti
Corsi di laurea
A.A. 2020/2021
A.A. 2019/2020
A.A. 2018/2019
A.A. 2017/2018
A.A. 2016/2017
Post laurea
A.A. 2020/2021
Dottorato
A.A. 2019/2020
Dottorato
A.A. 2018/2019
Ricerca
Pubblicazioni
Pubblicazioni
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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).
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Gluten aggregation properties as a tool for durum wheat quality assessment: A chemometric approach / S. Grassi, M. Gullì, G. Visioli, A. Marti. - In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. - ISSN 0023-6438. - 142(2021 May).
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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 / F. Mohammadi, A. Marti, K. Nayebzadeh, S.M. Hosseini, B. Tajdar-oranj, S. Jazaeri. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 334(2021 Jan 01).
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Capitalizing on a double crop: Recent advances in proso millet's transition to a food crop / A. Marti, C. Tyl. - In: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. - ISSN 1541-4337. - 20:1(2021 Jan), pp. 819-839.
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Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics / G. Giuberti, A. Bresciani, M. Cervini, A. Frustace, A. Marti. - In: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. - ISSN 1438-2377. - 247:3(2021), pp. 687-694.