Concepedia

Marco Ampollini

MA

2

Publications

108

Citations

2

H-Index

2021

Active since

Affiliations

Free University of Bozen-Bolzano(Current)

University of Helsinki

University of Bari Aldo Moro

Marco Ampollini is an author at Free University of Bozen-Bolzano specializing in food fermentation, food chemistry, and health sciences.

Top concepts

Publications per year

2021–2021

2

Publications

2

Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread

Giuseppe Perri, Rossana Coda, Carlo Giuseppe Rizzello et al. · Food Chemistry · 2021 · 87 citations · Full text

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Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties

Giuseppe Perri, Carlo Giuseppe Rizzello, Marco Ampollini et al. · Foods · 2021 · 21 citations · Full text

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