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Publications by Alessandra Marti
Wheat Germ Stabilization by Heat-Treatment or Sourdough Fermentation: Effects on Dough Rheology and Bread Properties
LWT - Food Science and Technology
Food Science
Effect of Iodine in Semolina Matrices
Journal of Cereal Science
Biochemistry
Food Science
Bioaccessibility and Bioavailability of Phenolic Compounds in Bread: A Review
Food and Function
Medicine
Food Science
Quinoa Bitterness: Causes and Solutions for Improving Product Acceptability
Journal of the Science of Food and Agriculture
Nutrition
Dietetics
Crop Science
Food Science
Biotechnology
Agronomy
Bio-Functional and Structural Properties of Pasta Enriched With a Debranning Fraction From Purple Wheat
Foods
Health Professions
Plant Science
Health
Microbiology
Food Science
Effect of Growing Location and Variety on Nutritional and Functional Properties of Proso Millet (Panicum Miliaceum ) Grown as a Double Crop
Cereal Chemistry
Organic Chemistry
Food Science
Rheological Approaches Suitable for Investigating Starch and Protein Properties Related to Cooking Quality of Durum Wheat Pasta
Journal of Food Quality
Quality
Reliability
Safety
Risk
Food Science