Concepedia
Statistics
Publications
33
Citations
1.5K
H-Index
23
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 food chemistry, health sciences, and medicine.
Top concepts
HealthFood ChemistryMedicineNutritionMicrobiologyFood TechnologyFood SafetyFood QualityFood MicrobiologyBiochemistry
Publications per year
2004–2022
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 · 147 citations · Full text
Food Chemistry, Nutrition, Food Analysis +6
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 · 119 citations
Nutrition, Food Analysis, Grape Cultivar +20
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 · 97 citations · Full text
Food Chemistry, Food Analysis, Food Structure +5
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 · 90 citations · Full text
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 · 81 citations · Full text
Nutrition, Nutraceutical Ingredient, Cocoa Bean Shell +19
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