Alessandra Marti

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 · 253 citations · Full text

Agriculture, Food Science, Nutritional Sciences +10

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

Alessandra Marti, Maria Ambrogina Pagani · Trends in Food Science & Technology · 2013 · 250 citations · Full text

Agriculture, Food Science, Nutrition +12

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

Alessandra Marti, Koushik Seetharaman, Maria Ambrogina Pagani · Journal of Cereal Science · 2010 · 151 citations · Full text

Agriculture, Agronomy, Food Science +11

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 · 128 citations · Full text

Agriculture, Agricultural Engineering, Agronomy +13

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

Alessandra Marti, Gaetano Cardone, Maria Ambrogina Pagani et al. · LWT · 2017 · 109 citations · Full text

Agriculture, Food Science, Plant Sciences +9