MARCHINI, MIA
MARCHINI, MIA
Dipartimento di Scienze degli Alimenti e del Farmaco
Acceptability of alternative ready-to-use therapeutic foods in acute malnutrition management—a systematic review
2022-01-01 Marchini, M.; Rosi, Alice; Raia, Francesca; Bertolotti, Elena; Scazzina, F.; Carini, E.
Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity
2022-01-01 Spaggiari, M.; Marchini, M.; Calani, L.; Dodi, R.; Di Pede, G.; Dall'Asta, M.; Scazzina, F.; Barbieri, A.; Righetti, L.; Folloni, S.; Ranieri, R.; Dall'Asta, C.; Galaverna, G.
Il progetto InnoVaDiv
2024-01-01 Marchini, Mia; Sabbioni, Alberto; Furmenti, Marco
Insight into molecular and rheological properties of sprouted sorghum flour
2021-01-01 Marchini, M.; Arduini, R.; Carini, E.
Insights into a century of breeding of durum wheat in Tunisia: The properties of flours and starches isolated from landraces, old and modern genotypes
2018-01-01 Boukid, Fatma; Vittadini, Elena Giovanna Piera; Prandi, Barbara; Mattarozzi, Monica; Marchini, Mia; Sforza, Stefano; Sayar, Rhouma; Weon Seo, Yong; Yacoubi, Ines; Mejri, Mondher
Postprandial blood glucose and insulin responses to breads formulated with different wheat evolutionary populations (Triticum aestivum L.): A randomized controlled trial on healthy subjects
2022-01-01 Dall'Asta, M.; Dodi, R.; Pede, G. D.; Marchini, M.; Spaggiari, M.; Gallo, A.; Righetti, L.; Brighenti, F.; Galaverna, G.; Dall'Asta, C.; Ranieri, R.; Folloni, S.; Scazzina, F.
Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features
2021-01-01 Marchini, Mia; Marti, Alessandra; Folli, Claudia; Prandi, Barbara; Ganino, Tommaso; Conte, Paola; Fadda, Costantino; Mattarozzi, Monica; Carini, Eleonora
Technological functionality of composite flours from sorghum, tapioca and cowpea
2022-01-01 Marchini, M.; Marti, A.; Tuccio, M. G.; Bocchi, E.; Carini, E.
Technological functionality of composite flours from sorghum,tapioca and cowpea
2021-01-01 Marchini, Mia; Marti, Alessandra; Tuccio, Maria Grazia; Bocchi, Elena; Carini, Eleonora
The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough?
2021-01-01 Marchini, M.; Carini, E.; Cataldi, N.; Boukid, F.; Blandino, M.; Ganino, T.; Vittadini, E.; Pellegrini, N.
The “Pappa di Parma” integrated approach against moderate acute malnutrition
2020-01-01 Marchini, M.; Rosi, A.; Giopp, F.; Lolli, V.; Scazzina, F.; Carini, E.
Towards sustainable and nutritionally enhanced flatbread targeted to African countries
2021-01-01 Carini, Eleonora; Marchini, Mia; Paciulli, Maria; Scazzina, Francesca
Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops
2023-01-01 Marchini, Mia; Paciulli, Maria; Broccardo, Lorenza; Tuccio, MARIA GRAZIA; Scazzina, Francesca; Cirlini, Martina; Carini, Eleonora
Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content
2021-01-01 Parenti, O.; Guerrini, L.; Zanoni, B.; Marchini, M.; Tuccio, M. G.; Carini, E.
Wholewheat bread: effect of gradual water addition during kneading on dough and bread properties
2021-01-01 Parenti, O.; Carini, E.; Marchini, M.; Tuccio, M. G.; Guerrini, L.; Zanoni, B.
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Acceptability of alternative ready-to-use therapeutic foods in acute malnutrition management—a systematic review | 1-gen-2022 | Marchini, M.; Rosi, Alice; Raia, Francesca; Bertolotti, Elena; Scazzina, F.; Carini, E. | |
| Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity | 1-gen-2022 | Spaggiari, M.; Marchini, M.; Calani, L.; Dodi, R.; Di Pede, G.; Dall'Asta, M.; Scazzina, F.; Barbieri, A.; Righetti, L.; Folloni, S.; Ranieri, R.; Dall'Asta, C.; Galaverna, G. | |
| Il progetto InnoVaDiv | 1-gen-2024 | Marchini, Mia; Sabbioni, Alberto; Furmenti, Marco | |
| Insight into molecular and rheological properties of sprouted sorghum flour | 1-gen-2021 | Marchini, M.; Arduini, R.; Carini, E. | |
| Insights into a century of breeding of durum wheat in Tunisia: The properties of flours and starches isolated from landraces, old and modern genotypes | 1-gen-2018 | Boukid, Fatma; Vittadini, Elena Giovanna Piera; Prandi, Barbara; Mattarozzi, Monica; Marchini, Mia; Sforza, Stefano; Sayar, Rhouma; Weon Seo, Yong; Yacoubi, Ines; Mejri, Mondher | |
| Postprandial blood glucose and insulin responses to breads formulated with different wheat evolutionary populations (Triticum aestivum L.): A randomized controlled trial on healthy subjects | 1-gen-2022 | Dall'Asta, M.; Dodi, R.; Pede, G. D.; Marchini, M.; Spaggiari, M.; Gallo, A.; Righetti, L.; Brighenti, F.; Galaverna, G.; Dall'Asta, C.; Ranieri, R.; Folloni, S.; Scazzina, F. | |
| Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features | 1-gen-2021 | Marchini, Mia; Marti, Alessandra; Folli, Claudia; Prandi, Barbara; Ganino, Tommaso; Conte, Paola; Fadda, Costantino; Mattarozzi, Monica; Carini, Eleonora | |
| Technological functionality of composite flours from sorghum, tapioca and cowpea | 1-gen-2022 | Marchini, M.; Marti, A.; Tuccio, M. G.; Bocchi, E.; Carini, E. | |
| Technological functionality of composite flours from sorghum,tapioca and cowpea | 1-gen-2021 | Marchini, Mia; Marti, Alessandra; Tuccio, Maria Grazia; Bocchi, Elena; Carini, Eleonora | |
| The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough? | 1-gen-2021 | Marchini, M.; Carini, E.; Cataldi, N.; Boukid, F.; Blandino, M.; Ganino, T.; Vittadini, E.; Pellegrini, N. | |
| The “Pappa di Parma” integrated approach against moderate acute malnutrition | 1-gen-2020 | Marchini, M.; Rosi, A.; Giopp, F.; Lolli, V.; Scazzina, F.; Carini, E. | |
| Towards sustainable and nutritionally enhanced flatbread targeted to African countries | 1-gen-2021 | Carini, Eleonora; Marchini, Mia; Paciulli, Maria; Scazzina, Francesca | |
| Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops | 1-gen-2023 | Marchini, Mia; Paciulli, Maria; Broccardo, Lorenza; Tuccio, MARIA GRAZIA; Scazzina, Francesca; Cirlini, Martina; Carini, Eleonora | |
| Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content | 1-gen-2021 | Parenti, O.; Guerrini, L.; Zanoni, B.; Marchini, M.; Tuccio, M. G.; Carini, E. | |
| Wholewheat bread: effect of gradual water addition during kneading on dough and bread properties | 1-gen-2021 | Parenti, O.; Carini, E.; Marchini, M.; Tuccio, M. G.; Guerrini, L.; Zanoni, B. |