Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Mia Marchini"'
Autor:
Mia Marchini, Maria Paciulli, Lorenza Broccardo, Maria Grazia Tuccio, Francesca Scazzina, Martina Cirlini, Eleonora Carini
Publikováno v:
Foods, Vol 12, Iss 8, p 1638 (2023)
This study aimed to develop high-quality flatbreads for low-income countries by using composite flours from climate-resilient crops, i.e., sprouted sorghum, tapioca, and cowpea, as partial alternatives to imported wheat. Through the experimental desi
Externí odkaz:
https://doaj.org/article/12a9c96be7434c8f90b99a39fd6e05db
Autor:
Marco Spaggiari, Mia Marchini, Luca Calani, Rossella Dodi, Giuseppe Di Pede, Margherita Dall’Asta, Francesca Scazzina, Andrea Barbieri, Laura Righetti, Silvia Folloni, Roberto Ranieri, Chiara Dall’Asta, Gianni Galaverna
Publikováno v:
Foods, Vol 11, Iss 4, p 495 (2022)
Plant biodiversity preservation is one of the most important priorities of today’s agriculture. Wheat (Triticum spp. L.) is widely cultivated worldwide, mostly under a conventional and monovarietal farming method, leading to progressive biodiversit
Externí odkaz:
https://doaj.org/article/74bc38260f2a437f954be77e1c3fc19c
Autor:
Mia Marchini, Alice Rosi, Francesca Raia, Elena Bertolotti, Francesca Scazzina, Eleonora Carini
Publikováno v:
International Journal of Food Sciences and Nutrition. 73:993-1004
"Commercial" Ready-To-Use Therapeutic Foods (RUTFs) are used in acute malnutrition management, but they are not always appropriate being expensive and unfamiliar. Much research has tried to develop alternative RUTF formulations and this work systemat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a4f854b39dd735178b1123938d9f39bf
https://doi.org/10.1080/09637486.2022.2119213
https://doi.org/10.1080/09637486.2022.2119213
Autor:
Mia Marchini, Alessandra Marti, Claudia Folli, Barbara Prandi, Tommaso Ganino, Paola Conte, Costantino Fadda, Monica Mattarozzi, Eleonora Carini
Publikováno v:
Foods, Vol 10, Iss 2, p 407 (2021)
The nutritional and physicochemical properties of sorghum proteins and starch make the use of this cereal for food production challenging. Sprouting is a cost-effective technology to improve the nutritional and functional profile of grains. Two dryin
Externí odkaz:
https://doaj.org/article/30ce081b2c2747dea11b2ac003b238a0
Publikováno v:
International Journal of Food Science & Technology. 57:4736-4743
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f540dec7df97432ea9cfb45821db6a9
https://doi.org/10.1111/ijfs.15471
https://doi.org/10.1111/ijfs.15471
Autor:
Eleonora Carini, Paola Conte, Alessandra Marti, Costantino Fadda, Monica Mattarozzi, Barbara Prandi, Tommaso Ganino, Mia Marchini, Claudia Folli
Publikováno v:
Foods
Volume 10
Issue 2
Foods, Vol 10, Iss 407, p 407 (2021)
Volume 10
Issue 2
Foods, Vol 10, Iss 407, p 407 (2021)
The nutritional and physicochemical properties of sorghum proteins and starch make the use of this cereal for food production challenging. Sprouting is a cost-effective technology to improve the nutritional and functional profile of grains. Two dryin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af3024a9cbb8f604291df80ba53aeee7
Autor:
Ottavia Parenti, Eleonora Carini, Maria Grazia Tuccio, Bruno Zanoni, Mia Marchini, Lorenzo Guerrini
Owing to the increasing demand for wholewheat flours (WWF) in bread-making, techniques are needed to improve WWF's poor technological properties and the resulting bread quality. We tested the effect of a common bakers' strategy to improve WWF perform
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a407f9d1aeef114154f02f12687ccfb7
http://hdl.handle.net/11577/3407712
http://hdl.handle.net/11577/3407712
Publikováno v:
Food chemistry. 356
This work investigated the effect of sprouting and drying post-sprouting on technological functionalities of sorghum flour as probed by Low-resolution Proton Nuclear Magnetic Resonance (1H NMR) and Dynamic Mechanical Analysis (DMA). Multivariate stat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6bf8264bd98036407acd7d8337308ef
https://pubmed.ncbi.nlm.nih.gov/33812195
https://pubmed.ncbi.nlm.nih.gov/33812195
Autor:
Ottavia, Parenti, Lorenzo, Guerrini, Bruno, Zanoni, Mia, Marchini, Maria Grazia, Tuccio, Eleonora, Carini
Publikováno v:
Food chemistry. 338
The kneading step of wholewheat flour (WWF) dough was monitored using low-resolution
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::dc12308a6f9c3ff5cf67495aaa90d508
https://pubmed.ncbi.nlm.nih.gov/33091998
https://pubmed.ncbi.nlm.nih.gov/33091998
Autor:
Margherita Dall'Asta, Silvia Folloni, Mia Marchini, Rossella Dodi, Francesca Scazzina, G. Di Pede
Publikováno v:
Proceedings of the Nutrition Society. 79
Triticum heritage varieties and ancient species are gaining interest of consumers due to the perception of a healthier nutrition profile than other modern wheat. Although still limited, several findings highlighted the real potential beneficial role
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae0ad02bbe3bba4003bd2cacc3ee81e5
https://doi.org/10.1017/s0029665120006424
https://doi.org/10.1017/s0029665120006424