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A. Marti · SciRah

Researcher profile · Semantic Scholar

A. Marti

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A. Marti — researcher profile on SciRah

h-index: 40
Works: 190
Citations: 4,827

Most-cited papers

Plant-Based Meat Alternatives: Technological, Nutritional, Environmental, Market, and Social Challenges and Opportunities
G. Andreani, G. Sogari, A. Marti, F. Froldi +2 more
2023Nutrients246 citations Open access
Semantic Scholar
Why do millets have slower starch and protein digestibility than other cereals
G. Annor, C. Tyl, M. Marcone, S. Ragaee +1 more
2017218 citations Open access
Semantic Scholar
Bioaccessibility and bioavailability of phenolic compounds in bread: a review.
D. Angelino, M. Cossu, A. Marti, M. Zanoletti +4 more
2017Food & Function124 citations Open access
Semantic Scholar
Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality
A. Bresciani, M. Pagani, A. Marti
2022Foods106 citations Open access
Semantic Scholar
Flour from sprouted wheat as a new ingredient in bread-making
A. Marti, G. Cardone, M. Pagani, M. C. Casiraghi
2018102 citations Open access
Semantic Scholar
Using Pulses in Baked Products: Lights, Shadows, and Potential Solutions
A. Bresciani, A. Marti
2019Foods88 citations Open access
Semantic Scholar
Quinoa bitterness: causes and solutions for improving product acceptability.
Diego Suárez-Estrella, L. Torri, M. Pagani, A. Marti
2018The Journal of the Science of Food and Agriculture81 citations Open access
Semantic Scholar
Functional properties and predicted glycemic index of gluten free cereal, pseudocereal and legume flours
M. Di Cairano, Nicola Condelli, M. Caruso, A. Marti +2 more
202073 citations Open access
Semantic Scholar
Gluten free rice cookies with resistant starch ingredients from modified waxy rice starches : nutritional aspects and textural characteristics
G. Giuberti, A. Marti, P. Fortunati, A. Gallo
201766 citations Open access
Semantic Scholar
Effect of sprouting on nutritional quality of pulses
D. Erba, D. Angelino, A. Marti, F. Manini +4 more
2018International Journal of Food Science and Nutrition63 citations Open access
Semantic Scholar
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 +2 more
2020Food Chemistry62 citations
Semantic Scholar
Cooking quality, digestibility, and sensory properties of proso millet pasta as impacted by amylose content and prolamin profile
I. Cordelino, C. Tyl, L. Inamdar, Z. Vickers +2 more
2019LWT57 citations Open access
Semantic Scholar
GlutoPeak profile analysis for wheat classification: Skipping the refinement process
C. Malegori, Silvia Grassi, J. Ohm, James A. Anderson +1 more
201857 citations Open access
Semantic Scholar
Technological Performance of Cricket Powder (Acheta domesticus L.) in Wheat-Based Formulations
A. Bresciani, G. Cardone, C. Jucker, S. Savoldelli +1 more
2022Insects54 citations Open access
Semantic Scholar
Sprouting improves the bread-making performance of whole wheat flour (Triticum aestivum L.).
G. Cardone, P. D'Incecco, M. Pagani, A. Marti
2020The Journal of the Science of Food and Agriculture49 citations Open access
Semantic Scholar
Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.)
Diego Suárez-Estrella, A. Bresciani, S. Iametti, M. Marengo +2 more
2020Plant Foods for Human Nutrition47 citations Open access
Semantic Scholar
Sprouting as a pre-processing for producing quinoa-enriched bread
Diego Suárez-Estrella, G. Cardone, S. Buratti, M. Pagani +1 more
2020Journal of Cereal Science46 citations Open access
Semantic Scholar
Monitoring the sprouting process of wheat by non-conventional approaches
Silvia Grassi, G. Cardone, Davide Bigagnoli, A. Marti
2018Journal of Cereal Science43 citations Open access
Semantic Scholar
Sprouting of quinoa (Chenopodium quinoa Willd.): Effect on saponin content and relation to the taste and astringency assessed by electronic tongue
Diego Suárez-Estrella, G. Borgonovo, S. Buratti, P. Ferranti +3 more
202142 citations Open access
Semantic Scholar
Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features
Mia Marchini, A. Marti, C. Folli, B. Prandi +5 more
2021Foods41 citations Open access
Semantic Scholar
Molecular features of fermented teff flour relate to its suitability for the production of enriched gluten-free bread
A. Marti, M. Marengo, F. Bonomi, M. C. Casiraghi +3 more
201741 citations Open access
Semantic Scholar
Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?
C. Proserpio, A. Bresciani, A. Marti, E. Pagliarini
2020Foods39 citations Open access
Semantic Scholar
Pasta from yellow lentils: How process affects starch features and pasta quality.
A. Bresciani, G. Giuberti, Mariasole Cervini, A. Marti
2021Food Chemistry37 citations Open access
Semantic Scholar
Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (Fagopyrum esculentum)
Sara Margherita Borgonovi, E. Chiarello, Federica Pasini, G. Picone +7 more
2023Foods36 citations Open access
Semantic Scholar
Molecular insights into the role of amylose/amylopectin ratio on gluten protein organization.
D. Emide, Chiara Magni, F. Saitta, G. Cardone +7 more
2022Food Chemistry35 citations
Semantic Scholar
Assessing the Rheological Properties of Durum Wheat Semolina: A Review
C. Cecchini, A. Bresciani, P. Menesatti, M. Pagani +1 more
2021Foods35 citations Open access
Semantic Scholar
Chemical characterization, functionality, and baking quality of intermediate wheatgrass (Thinopyrum intermedium)
Citra P. Rahardjo, C. Gajadeera, S. Simsek, G. Annor +3 more
2017Journal of Cereal Science35 citations Open access
Semantic Scholar
Elevated CO2 Impact on Common Wheat (Triticum aestivum L.) Yield, Wholemeal Quality, and Sanitary Risk
M. Blandino, F. Badeck, D. Giordano, A. Marti +3 more
2020Journal of Agricultural and Food Chemistry33 citations Open access
Semantic Scholar
Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties
A. Bresciani, D. Emide, F. Saitta, D. Fessas +3 more
2022Molecules32 citations Open access
Semantic Scholar
Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics
G. Giuberti, A. Bresciani, Mariasole Cervini, Antonello Frustace +1 more
2020European Food Research and Technology32 citations Open access
Semantic Scholar
Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches.
M. Zanoletti, A. Marti, M. Marengo, S. Iametti +2 more
2017Food Research International30 citations Open access
Semantic Scholar
Changes in protein structural characteristics upon processing of gluten-free millet pasta.
C. Tyl, A. Marti, Baraem P. Ismail
2020Food Chemistry29 citations Open access
Semantic Scholar
High-amylose corn in gluten-free pasta: Strategies to deliver nutritional benefits ensuring the overall quality.
A. Bresciani, D. Giordano, F. Vanara, M. Blandino +1 more
2021Food Chemistry28 citations Open access
Semantic Scholar
Bread-making performance of durum wheat as affected by sprouting
G. Cardone, Silvia Grassi, A. Scipioni, A. Marti
202028 citations Open access
Semantic Scholar
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 +1 more
2020Food Chemistry28 citations Open access
Semantic Scholar
Resistant Starch from Isolated White Sorghum Starch: Functional and Physicochemical Properties and Resistant Starch Retention After Cooking. A Comparative Study
G. Giuberti, A. Marti, A. Gallo, Silvia Grassi +1 more
2019Starke (Weinheim)28 citations
Semantic Scholar
Effect of sprouting on the proteome of chickpea flour and on its digestibility by ex vivo gastro-duodenal digestion complemented with jejunal brush border membrane enzymes.
C. Nitride, G. Vegarud, I. Comi, T. Devold +9 more
2022Food Research International27 citations Open access
Semantic Scholar
Enriching gluten-free rice pasta with soybean and sweet potato flours
M. Marengo, I. Amoah, A. Carpen, S. Benedetti +8 more
2018Journal of food science and technology27 citations Open access
Semantic Scholar
Recent Progress on Improving the Quality of Bran-Enriched Extruded Snacks
C. Tyl, A. Bresciani, A. Marti
2021Foods26 citations Open access
Semantic Scholar
Technological properties, shelf life and consumer preference of spelt-based sourdough bread using novel, selected starter cultures
D. Korcari, Riccardo Secchiero, M. Laureati, A. Marti +4 more
202125 citations
Semantic Scholar
Macromolecular and Micronutrient Profiles of Sprouted Chickpeas to Be Used for Integrating Cereal-Based Food
M. Marengo, A. Carpen, F. Bonomi, M. C. Casiraghi +5 more
201725 citations Open access
Semantic Scholar
Structural consequences of the interaction of puroindolines with gluten proteins.
E. Quayson, A. Marti, C. Morris, M. Marengo +3 more
2018Food Chemistry24 citations Open access
Semantic Scholar
Exploiting Milling By-Products in Bread-Making: The Case of Sprouted Wheat
G. Cardone, P. D'Incecco, M. C. Casiraghi, A. Marti
2020Foods22 citations Open access
Semantic Scholar
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, Silvia Marando, A. Marti +1 more
202022 citations Open access
Semantic Scholar
Sprouting Time Affects Sorghum (Sorghum bicolor [L.] Moench) Functionality and Bread-Baking Performance
G. Cardone, R. Rumler, S. Speranza, A. Marti +1 more
2021Foods21 citations Open access
Semantic Scholar
Extruded snacks from pigmented rice: Nutritional and physical properties
M. Blandino, A. Bresciani, Mattia Loscalzo, F. Vanara +1 more
2021Journal of Cereal Science20 citations Open access
Semantic Scholar
Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches.
A. Marti, S. Cattaneo, S. Benedetti, S. Buratti +4 more
2017Journal of Food Science19 citations Open access
Semantic Scholar
Bio-Functional and Structural Properties of Pasta Enriched with a Debranning Fraction from Purple Wheat
Parisa Abbasi Parizad, M. Marengo, F. Bonomi, A. Scarafoni +4 more
2020Foods18 citations Open access
Semantic Scholar
Rheological properties and baking performance of new waxy lines : Strengths and weaknesses
R. Caramanico, A. Marti, P. Vaccino, Gabriella Bottega +3 more
201818 citations Open access
Semantic Scholar
Application of Near Infrared handheld spectrometers to predict semolina quality.
C. Cecchini, F. Antonucci, C. Costa, A. Marti +1 more
2020The Journal of the Science of Food and Agriculture17 citations Open access
Semantic Scholar

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M. Pagani — researcher profile on SciRah
A. Bresciani×13
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M. Marengo — researcher profile on SciRah

M. C. Casiraghi×5

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