日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Development of Stored-Product Moths on Cricket Powder and Insect-Enriched Biscuits

蟋蟀粉和添加昆虫的饼干对储藏产品蛾的生长发育影响

期刊:Foods
影响因子:5.1
doi:10.3390/foods14183154
Malabusini, Serena; Savoldelli, Sara; Bresciani, Andrea; Marti, Alessandra; Lupi, Daniela; Jucker, Costanza
发育与干细胞
发表日期：2025
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Exploring Germination to Unlock the Nutritional Potential of Sorghum (Sorghum bicolor)

探索发芽过程以释放高粱（Sorghum bicolor）的营养潜力

期刊:Molecules
影响因子:4.6
doi:10.3390/molecules30173622
Borgonovi, Sara Margherita; Marzocchi, Silvia; Pasini, Federica; Bordoni, Alessandra; Barbiroli, Alberto; Marti, Alessandra; Iametti, Stefania; Di Nunzio, Mattia
发表日期：2025
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Gluten-free breadsticks with Ganoderma-fermented corncobs: technological and nutritional features.

用灵芝发酵玉米芯制成的无麸质面包棒：工艺和营养特点

期刊:Journal of the Science of Food and Agriculture
影响因子:3.5
doi:10.1002/jsfa.14224
Cappa Carola, Castorina Giulia, Fiorillo Giovanni, Casiraghi Maria Cristina, Rollini Manuela, Consonni Gabriella, Erba Daniela, Negrini Noemi, Marti Alessandra
其它
发表日期：2025
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Impact of Sprouted Chickpea Grits and Flour on Dough Rheology and Bread Features

发芽鹰嘴豆粉和粗面粉对面团流变学特性和面包特征的影响

期刊:Foods
影响因子:5.1
doi:10.3390/foods13172698
Bresciani, Andrea; Sergiacomo, Alessio; De Stefani, Andrea; Marti, Alessandra
发表日期：2024
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Plant-Based Meat Alternatives: Technological, Nutritional, Environmental, Market, and Social Challenges and Opportunities

植物性肉类替代品：技术、营养、环境、市场和社会方面的挑战与机遇

期刊:Nutrients
影响因子:5
doi:10.3390/nu15020452
Andreani, Giulia; Sogari, Giovanni; Marti, Alessandra; Froldi, Federico; Dagevos, Hans; Martini, Daniela
发表日期：2023
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Pasta from Red Lentils (Lens culinaris): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior.

红扁豆（Lens culinaris）意面：意面制作过程对淀粉和蛋白质特性及烹饪性能的影响

期刊:Foods
影响因子:5.1
doi:10.3390/foods11244040
Bresciani Andrea, Erba Daniela, Casiraghi Maria Cristina, Iametti Stefania, Marti Alessandra, Barbiroli Alberto
其它
发表日期：2022
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High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility.

高直链淀粉和通日型韩国大米品种：物理特性、烹饪特性和淀粉消化率

期刊:Food Science and Biotechnology
影响因子:3.1
doi:10.1007/s10068-022-01075-2
Bresciani Andrea, Vaglia Valentina, Saitta Francesca, Fessas Dimitrios, Casiraghi Maria Cristina, Erba Daniela, Pagani Maria Ambrogina, Lee Ji Yoon, Kang Ju Won, Ko Jong-Min, Bocchi Stefano, Cho Jun Hyeon, Marti Alessandra
其它
发表日期：2022
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Bio-Functional and Structural Properties of Pasta Enriched with a Debranning Fraction from Purple Wheat

紫麦脱麸组分强化意大利面的生物功能和结构特性

期刊:Foods
影响因子:5.1
doi:10.3390/foods9020163
Parizad, Parisa Abbasi; Marengo, Mauro; Bonomi, Francesco; Scarafoni, Alessio; Cecchini, Cristina; Pagani, Maria Ambrogina; Marti, Alessandra; Iametti, Stefania
发表日期：2020
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Electric Drive Supervisor for Milling Process 4.0 Automation: A Process Analytical Approach with IIoT NIR Devices for Common Wheat

面向普通小麦碾磨工艺4.0自动化的电动驱动监控器：基于工业物联网近红外设备的工艺分析方法

期刊:Sensors
影响因子:3.5
doi:10.3390/s20041147
Grassi, Silvia; Marti, Alessandra; Cascella, Davide; Casalino, Sergio; Cascella, Giuseppe Leonardo
发表日期：2020
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Using Pulses in Baked Products: Lights, Shadows, and Potential Solutions

脉冲式烘焙食品的应用：亮点、不足和潜在解决方案

期刊:Foods
影响因子:5.1
doi:10.3390/foods8100451
Bresciani, Andrea; Marti, Alessandra
发表日期：2019
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