Concepedia

M. Mariotti

MM

Statistics

Publications

36

Citations

2K

H-Index

25

Active since

1996

Affiliations

University of Milan(Current)

Washington State University

Michigan State University

Foraggere e Lattiero Casearie

Centro di Ricerca per la Patologia Vegetale

M. Mariotti is an author at University of Milan specializing in agriculture, food science, and food processing.

ORCID

Publications per year

1996–2018

36

Publications

36

The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs

M. Mariotti, M. Lucisano, Maria Ambrogina Pagani et al. · Food Research International · 2009 · 228 citations

, , +16

Effect of puffing on ultrastructure and physical characteristics of cereal grains and flours

M. Mariotti, Cristina Alamprese, Maria Ambrogina Pagani et al. · Journal of Cereal Science · 2005 · 181 citations

, , +13

The role of buckwheat and HPMC on the breadmaking properties of some commercial gluten-free bread mixtures

M. Mariotti, Maria Ambrogina Pagani, M. Lucisano · Food Hydrocolloids · 2012 · 171 citations

, , +8

Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality

Carola Cappa, M. Lucisano, M. Mariotti · Carbohydrate Polymers · 2013 · 148 citations

, , +13

Fruit candies enriched with grape skin powders: physicochemical properties

Carola Cappa, Vera Lavelli, M. Mariotti · LWT · 2014 · 122 citations

, , +15

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