Alessandra Marti

5.2k total citations · 1 hit paper
136 papers, 3.9k citations indexed

About

Alessandra Marti is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Alessandra Marti has authored 136 papers receiving a total of 3.9k indexed citations (citations by other indexed papers that have themselves been cited), including 116 papers in Nutrition and Dietetics, 60 papers in Food Science and 55 papers in Plant Science. Recurrent topics in Alessandra Marti's work include Food composition and properties (115 papers), Microbial Metabolites in Food Biotechnology (51 papers) and Phytase and its Applications (30 papers). Alessandra Marti is often cited by papers focused on Food composition and properties (115 papers), Microbial Metabolites in Food Biotechnology (51 papers) and Phytase and its Applications (30 papers). Alessandra Marti collaborates with scholars based in Italy, United States and Canada. Alessandra Marti's co-authors include Maria Ambrogina Pagani, Andrea Bresciani, Koushik Seetharaman, Stefania Iametti, Gaetano Cardone, Mauro Marengo, Maria Cristina Casiraghi, Francesco Bonomi, Catrin Tyl and Daniela Martini and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Scientific Reports and Food Chemistry.

In The Last Decade

Alessandra Marti

134 papers receiving 3.8k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Plant-Based Meat Alternatives: Technological, Nutritional, Environmental, Market, and Social Challenges and Opportunities

2023 152 citations Giovanni Sogari, Alessandra Marti et al. Nutrients profile →

Peers

Alessandra Marti

GASTR

ECOLO

Alberto E. León Argentina

Gabriela Pérez Argentina

Concha Collar Spain

Hamit Köksel Türkiye

Claudia Mónika Haros Spain

Mario M. Martínez Spain

Byung‐Kee Baik United States

Alyssa Hidalgo Italy

Kati Katina Finland

Gianluca Giuberti Italy

Alberto E. León Argentina

Alessandra Marti

3.9k ×1.4

3.4k ×1.7

1.5k ×1.1

247 ×1.0

GASTR

69 ×0.3

ECOLO

Citations per year, relative to Alessandra Marti Alessandra Marti (= 1×) peers Alberto E. León

Countries citing papers authored by Alessandra Marti

Since Specialization

Citations

This map shows the geographic impact of Alessandra Marti's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Alessandra Marti with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Alessandra Marti more than expected).

Fields of papers citing papers by Alessandra Marti

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Alessandra Marti. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Alessandra Marti. The network helps show where Alessandra Marti may publish in the future.

Co-authorship network of co-authors of Alessandra Marti

This figure shows the co-authorship network connecting the top 25 collaborators of Alessandra Marti. A scholar is included among the top collaborators of Alessandra Marti based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Alessandra Marti. Alessandra Marti is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Bresciani, Andrea, Donato Angelino, Cristian Del Bo’, et al.. (2025). Formulation and nutritional quality of plant-based cheese sold in Italy. Applied Food Research. 5(1). 100816–100816. 2 indexed citations

Bresciani, Andrea, et al.. (2025). Properties of sponge cake enriched in sprouted oats (Avena sativa L.). LWT. 224. 117791–117791. 1 indexed citations

Marzocchi, Silvia, Federica Pasini, Alessandra Bordoni, et al.. (2025). Exploring Germination to Unlock the Nutritional Potential of Sorghum (Sorghum bicolor). Molecules. 30(17). 3622–3622. 1 indexed citations

Boukid, Fatma, et al.. (2024). Can fermentation methods and granulometry modulate bread starch digestibility without hindering its technological quality?. Journal of Functional Foods. 122. 106464–106464. 2 indexed citations

Bender, Denisse, et al.. (2024). Investigating the impact of sorghum variety and type of flour on chemical, functional, rheological and baking properties. Journal of Cereal Science. 116. 103881–103881. 5 indexed citations

Giovanelli, G., Andrea Bresciani, S. Benedetti, et al.. (2023). Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses. Foods. 12(19). 3578–3578. 4 indexed citations

Pasini, Federica, Gianfranco Picone, Silvia Marzocchi, et al.. (2023). Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (Fagopyrum esculentum). Foods. 12(10). 2047–2047. 18 indexed citations

Castorina, Giulia, Carola Cappa, N. Negrini, et al.. (2023). Characterization and nutritional valorization of agricultural waste corncobs from Italian maize landraces through the growth of medicinal mushrooms. Scientific Reports. 13(1). 21148–21148. 12 indexed citations

Sogari, Giovanni, et al.. (2023). Plant-Based Meat Alternatives: Technological, Nutritional, Environmental, Market, and Social Challenges and Opportunities. Nutrients. 15(2). 452–452. 152 indexed citations breakdown →

10.

Bresciani, Andrea, et al.. (2023). A Short Communication on Functional, Rheological, and Extrusion Properties of High Protein Fractions from Pulses Obtained by Air Classification. Food and Bioprocess Technology. 17(6). 1539–1545. 4 indexed citations

11.

Cassani, E., Lorenzo Castelli, Matias Pasquali, et al.. (2022). Agriculture in Marginal Areas: Reintroduction of Rye and Wheat Varieties for Breadmaking in the Antrona Valley. Agronomy. 12(7). 1695–1695. 7 indexed citations

12.

Visioli, Giovanna, Francesco Morari, Andrea Bresciani, et al.. (2022). Protein Maps for Durum Wheat Precision Harvest and Pasta Production. Plants. 11(22). 3149–3149. 2 indexed citations

13.

Bresciani, Andrea, et al.. (2022). Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties. Molecules. 27(4). 1266–1266. 17 indexed citations

14.

Galli, Viola, et al.. (2021). In situ dextran synthesis by Weissella confusa Ck15 and Leuconostoc pseudomesenteroides DSM 20193 and their effect on chickpea sourdough bread. International Journal of Food Science & Technology. 56(10). 5277–5285. 10 indexed citations

15.

Marti, Alessandra, et al.. (2021). Technological functionality of composite flours from sorghum, tapioca and cowpea. International Journal of Food Science & Technology. 57(8). 4736–4743. 11 indexed citations

16.

Bresciani, Andrea, Debora Giordano, Francesca Vanara, Massimo Blandino, & Alessandra Marti. (2021). High-amylose corn in gluten-free pasta: Strategies to deliver nutritional benefits ensuring the overall quality. Food Chemistry. 353. 129489–129489. 22 indexed citations

17.

Parizad, P. Abbasi, Mauro Marengo, Francesco Bonomi, et al.. (2020). Bio-Functional and Structural Properties of Pasta Enriched with a Debranning Fraction from Purple Wheat. Foods. 9(2). 163–163. 16 indexed citations

18.

Hidalgo, Alyssa, et al.. (2020). Nutritional and technological properties of non-traditional einkorn (Triticum monococcum) wheat pasta. LWT. 133. 109932–109932. 15 indexed citations

19.

Bresciani, Andrea, Debora Giordano, Francesca Vanara, Massimo Blandino, & Alessandra Marti. (2020). The effect of the amylose content and milling fractions on the physico-chemical features of co-extruded snacks from corn. Food Chemistry. 343. 128503–128503. 26 indexed citations

20.

Angelino, Donato, Marta Cossu, Alessandra Marti, et al.. (2017). Bioaccessibility and bioavailability of phenolic compounds in bread: a review. Food & Function. 8(7). 2368–2393. 116 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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