Marta Bertolino

14PUBLICATIONS
31CO-AUTHORS
Beverage chemistry and beverage sensory scienceFood packaging, preservation and processingCharacterisation of biological macromoleculesHorticultural crop improvement (incl. selection and breeding)Field organic and low chemical input horticulture
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Publications (14)

|Aug 13, 2026
Sweet Basil Raw Material Functionality as a Framework for Industrial Pesto Quality: A Field-to-Fork Perspective.

|Jun 12, 2026
Impact of Sucrose Replacement on Physicochemical Properties of Whole-Wheat Biscuits.

|Jan 27, 2026
Alginate-Based Beads Containing Artemisia absinthium L. Extract as Innovative Ingredients for Baked Products.

Alessandro Candiani, Giada Diana, Vincenzo Disca

|Aug 29, 2024
Effect of Alkylresorcinols Isolated from Wheat Bran on the Oxidative Stability of Minced-Meat Models as Related to Storage.

Carolina Cantele, Giulia Potenziani, Ambra Bonciolini

|Oct 14, 2022
Effects of Species, Post-Harvest Treatment, and Roasting on Fibre, Volatile Compounds, and Polyphenol Contents in Coffee Silverskin.

Manuela Giordano, Marta Bertolino, Simona Belviso

|Mar 25, 2022
Almond Hull as a Functional Ingredient of Bread: Effects on Physico-Chemical, Nutritional, and Consumer Acceptability Properties.

Maher Kahlaoui, Marta Bertolino, Letricia Barbosa-Pereira

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Frequent Collaborators

7 joint publications

Giuseppe Zeppa

5 joint publications

Letricia Barbosa-Pereira

4 joint publications

Daniela Ghirardello

4 joint publications

Carolina Cantele