Mia Marchini - Search Results

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Year	Number of Results
2020	1
2021	4
2022	2

Page 1

Insight into molecular and rheological properties of sprouted sorghum flour.

Marchini M, Arduini R, Carini E. Marchini M, et al. Food Chem. 2021 Sep 15;356:129603. doi: 10.1016/j.foodchem.2021.129603. Epub 2021 Mar 26. Food Chem. 2021. PMID: 33812195

Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features.

Marchini M, Marti A, Folli C, Prandi B, Ganino T, Conte P, Fadda C, Mattarozzi M, Carini E. Marchini M, et al. Foods. 2021 Feb 12;10(2):407. doi: 10.3390/foods10020407. Foods. 2021. PMID: 33673309 Free PMC article.

Use of the ¹H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content.

Parenti O, Guerrini L, Zanoni B, Marchini M, Tuccio MG, Carini E. Parenti O, et al. Among authors: marchini m. Food Chem. 2021 Feb 15;338:128120. doi: 10.1016/j.foodchem.2020.128120. Epub 2020 Sep 19. Food Chem. 2021. PMID: 33091998

Postprandial blood glucose and insulin responses to breads formulated with different wheat evolutionary populations (Triticum aestivum L.): A randomized controlled trial on healthy subjects.

Dall'Asta M, Dodi R, Pede GD, Marchini M, Spaggiari M, Gallo A, Righetti L, Brighenti F, Galaverna G, Dall'Asta C, Ranieri R, Folloni S, Scazzina F. Dall'Asta M, et al. Among authors: marchini m. Nutrition. 2022 Feb;94:111533. doi: 10.1016/j.nut.2021.111533. Epub 2021 Nov 3. Nutrition. 2022. PMID: 34936948 Clinical Trial.

Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity.

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. Spaggiari M, et al. Among authors: marchini m. Foods. 2022 Feb 9;11(4):495. doi: 10.3390/foods11040495. Foods. 2022. PMID: 35205972 Free PMC article.

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