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Year | Number of Results |
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2020 | 1 |
2021 | 4 |
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Page 1
Acceptability of alternative ready-to-use therapeutic foods in acute malnutrition management-a systematic review.
Int J Food Sci Nutr. 2022 Dec;73(8):993-1004. doi: 10.1080/09637486.2022.2119213. Epub 2022 Sep 5.
Int J Food Sci Nutr. 2022.
PMID: 36064197
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.
Item in Clipboard
Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops.
Marchini M, Paciulli M, Broccardo L, Tuccio MG, Scazzina F, Cirlini M, Carini E.
Marchini M, et al.
Foods. 2023 Apr 13;12(8):1638. doi: 10.3390/foods12081638.
Foods. 2023.
PMID: 37107432
Free PMC article.
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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
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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.
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.
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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.
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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
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