Publications by authors named "Mia Marchini"

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Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops.
Mia Marchini, Maria Paciulli, Lorenza Broccardo, Maria Grazia Tuccio, Francesca Scazzina

Foods· April 2023

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Acceptability of alternative ready-to-use therapeutic foods in acute malnutrition management-a systematic review.
Mia Marchini, Alice Rosi, Francesca Raia, Elena Bertolotti, Francesca Scazzina

Int J Food Sci Nutr· December 2022

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Postprandial blood glucose and insulin responses to breads formulated with different wheat evolutionary populations (Triticum aestivum L.): A randomized controlled trial on healthy subjects.
Margherita Dall'Asta, Rossella Dodi, Giuseppe Di Pede, Mia Marchini, Marco Spaggiari

Nutrition· February 2022

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Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity.
Marco Spaggiari, Mia Marchini, Luca Calani, Rossella Dodi, Giuseppe Di Pede

Foods· February 2022

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Insight into molecular and rheological properties of sprouted sorghum flour.
Mia Marchini, Riccardo Arduini, Eleonora Carini

Food Chem· September 2021

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Use of the H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content.
Ottavia Parenti, Lorenzo Guerrini, Bruno Zanoni, Mia Marchini, Maria Grazia Tuccio

Food Chem· February 2021

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Sprouting of Sorghum ( [L.] Moench): Effect of Drying Treatment on Protein and Starch Features.
Mia Marchini, Alessandra Marti, Claudia Folli, Barbara Prandi, Tommaso Ganino

Foods· February 2021

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