Alessandra Marti

What can play the role of gluten in gluten free pasta?

Alessandra Marti, Maria Ambrogina Pagani · Trends in Food Science & Technology · 2013 · 248 citations · Full text

Gluten-free Nutrition, Gluten Free Pasta

Why do millets have slower starch and protein digestibility than other cereals?

George A. Annor, Catrin Tyl, Massimo F. Marcone et al. · Trends in Food Science & Technology · 2017 · 246 citations · Full text

Nutrition, Engineering, In Vitro Fermentation +6

Rice-based pasta: A comparison between conventional pasta-making and extrusion-cooking

Alessandra Marti, Koushik Seetharaman, Maria Ambrogina Pagani · Journal of Cereal Science · 2010 · 149 citations · Full text

Gastronomy, Rice-based Pasta, Food Engineering +3

Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta

Francisco Cabrera‐Chávez, Calderón de la Barca, Alma Rosa Islas-Rubio et al. · LWT · 2012 · 124 citations · Full text

Gluten-free Rice Pasta, Molecular Rearrangements, Extrusion Processes +1

Flour from sprouted wheat as a new ingredient in bread-making

Alessandra Marti, Gaetano Cardone, Maria Ambrogina Pagani et al. · LWT · 2017 · 104 citations · Full text

New Ingredient, Grain Science, Grain Quality