Marti Alessandra

PROFESSORE ASSOCIATO
SSD
AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI
Settore concorsuale
07/F1 - SCIENZE E TECNOLOGIE ALIMENTARI

Contatti

Sede di lavoro

Via Celoria, 2
20133 MILANO (MI)

Numero di telefono dell'ufficio
02503 16656
Altri numeri di telefono
02503 16640
E-mail di ateneo
Ricevimento
Su appuntamento
Didattica - insegnamenti

Post laurea

Ricerca

Pubblicazioni

Pubblicazioni
  • 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).
  • 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).
  • 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).
  • 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.
  • 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.