Alessandra Marti

Dr. Marti is an Associate Professor at the Department of Food, Environmental and Nutritional Sciences (DeFENS) at the University of Milan. Dr. Marti’s research activity focuses on Cereal Science and Technology. Specifically, she investigates the functionality of cereals, pseudocereals and pulses (and their fractions) with the purpose of developing new ingredients and formulation for the food industry, especially in the sector of snack, baked goods and pasta production. Specific research topics include: i) understanding the role of macromolecules in determining the structure and quality of ingredients and/or products from grains; ii) investigating the effect of (bio-)technological processes on the functional properties of cereals, pseudocereals and pulses and related products; iii) developing grain based products with enhanced quality traits; iv) valorization of the by-products of the milling industry for the production of high-protein and/or high-fiber ingredients; v) technological valorization of underutilized grains.

Since 2010, Dr. Marti has presented more than 25 oral contributions at international conferences. She is author of 10 book chapters and more than 100 contributions published on referenced international journals, for which 1957 total citations were obtained, with a “h” index equal to 25 (Scopus ID: 36684094100).

For the complete list of her publications:

https://www.scopus.com/authid/detail.uri?origin=AuthorProfile&authorId=36684094100&zone=

Dr. Marti’s CV is available here: https://www.unimi.it/en/ugov/person/alessandra-marti