Marti Alessandra
Full professor
Scientific-Disciplinary Sector
AGRI-07/A - Food Science and Technology
Scientific-Disciplinary Group/Competition Sector
07/AGRI-07 - SCIENZE E TECNOLOGIE ALIMENTARI
Research fields and competencies
Contacts
Workplace
Office phone number
Additional phone numbers
University email address
E-mail
Teaching - Programme courses
Bachelors and masters
A.Y. 2025/2026
A.Y. 2024/2025
A.Y. 2023/2024
A.Y. 2022/2023
A.Y. 2021/2022
A.Y. 2020/2021
A.Y. 2019/2020
Postgraduate programmes
A.Y. 2024/2025
Doctoral programme (PhD)
A.Y. 2023/2024
Doctoral programme (PhD)
A.Y. 2022/2023
Doctoral programme (PhD)
1st level vocational master
- Water - energy - food nexus - valorisation of local food resources (Cooperation for Sustainable Agri-Food Development)
Research
Publications
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Insight into quality features of bread from optimized wheat-chickpea dough: from macroscopic to molecular properties / O. Parenti, M. Chiodetti, L. Guerrini, A. Marti, E. Carini. - In: FOOD BIOSCIENCE. - ISSN 2212-4292. - 71:(2025 Sep), pp. 107019.1-107019.11. [10.1016/j.fbio.2025.107019]
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Valorization of Buckwheat (Fagopyrum esculentum) in Baked Goods Through Sprouting Process / A. Sergiacomo, A. Bresciani, M. Miele, A. Marti. - In: FOOD AND BIOPROCESS TECHNOLOGY. - ISSN 1935-5130. - 18:6(2025 Jun), pp. 5749-5766. [10.1007/s11947-025-03796-8]
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Gluten-free breadsticks with Ganoderma-fermented corncobs: technological andnutritional features / C. Cappa, G. Castorina, G. Fiorillo, M. Casiraghi, M. Rollini, G. Consonni, D. Erba, N. Negrini, A. Marti. - In: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. - ISSN 0022-5142. - (2025 Mar 18). [Epub ahead of print] [10.1002/jsfa.14224]
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Impiego di avena germinata (Avena sativa L.) per la formulazione di biscotti = Using sprouted oats (Avena sativa L.) for the production of biscuits / A. Sergiacomo, A. Bresciani, F. Gallio, P. Varetto, A. Marti. - In: TECNICA MOLITORIA. - ISSN 0040-1862. - 76:3(2025 Mar), pp. 31-43.
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Sprouting of oats: a review on the relationship between processing conditions and chemico-physical properties of flour / A. Sergiacomo, A. Bresciani, A. Marti. - In: CRITICAL REVIEWS IN FOOD SCIENCE & NUTRITION. - ISSN 1549-7852. - (2025), pp. 1-18. [Epub ahead of print] [10.1080/10408398.2025.2479651]