Concepedia

Marta Bertolino

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Publications

35

Citations

1.6K

H-Index

24

Active since

2004

Affiliations

University of Turin(Current)

Universidade de Santiago de Compostela

Université Libre de Bruxelles

University of Gastronomic Sciences

Higher Institute of Food Industries of Tunis

Marta Bertolino is an author at University of Turin specializing in agriculture, food science, and food chemistry.

ORCID

Publications per year

2004–2023

35

Publications

35

Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt

Marta Bertolino, Simona Belviso, Barbara Dal Bello et al. · LWT · 2015 · 150 citations · Full text

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Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory Properties

Roberta Marchiani, Marta Bertolino, Simona Belviso et al. · Journal of Food Quality · 2015 · 121 citations

, , +17

Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses

Roberta Marchiani, Marta Bertolino, Daniela Ghirardello et al. · Journal of Food Science and Technology · 2015 · 103 citations · Full text

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Dynamics and Biodiversity of Bacterial and Yeast Communities during Fermentation of Cocoa Beans

Jatziri Mota‐Gutierrez, Cristian Botta, Ilario Ferrocino et al. · Applied and Environmental Microbiology · 2018 · 92 citations · Full text

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Effects of Particle Size and Extraction Methods on Cocoa Bean Shell Functional Beverage

Olga Rojo-Poveda, Letricia Barbosa‐Pereira, Lívia Mateus Reguengo et al. · Nutrients · 2019 · 84 citations · Full text

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