MORETTON, MARTINA
MORETTON, MARTINA
CRI [2022-01 - today]: SENSORY QUALITY
Exploring regional inequities in food safety practices and food security in Italy: a cross-sectional study
2026-10-03 Devecchi, A.; Stacchini, L.; Nucci, D.; Ferrando, M.R.; Proietti, E.; Moretton, M.; Formisano, E.; Leone, A.; Gianfredi, V.
Fermented beverages enriched with quinoa or chestnut–persimmon: nutritional, functional, and anti-nutritional assessment
2026-01-01 Secchi, G.; Tajmousavilangerudi, A.; Viretto, C.; Tlais, A.Z.A.; Angeli, A.; Vrhovsek, U.; Brigante, F.; Moretton, M.; Betta, E.; Khomenko, I.; Biasioli, F.; Solovyev, P.; Bontempo, L.; Mancini, A.; Franciosi, E.
Comparative volatilome profiling of milk kefir and cereal-based kefir analogues fermented with milk and water kefir grains
2025-01-01 Moretton, M.; Khomenko, I.; Cunedioğlu, H.; Spano, G.; Capozzi, V.; Biasioli, F.; Fragasso, M.
A deep analytical investigation of the aroma chemistry of incrocio Bruni 54 and its differentiation from Italian white varieties
2025-01-01 Piergiovanni, M.; Moretton, M.; Masuero, D.; Carlin, S.
Tailor-made protein-rich bread for the elderly: integrating sensory preferences with nutritional and technological goals
2025-11-03 Moretton, M.; Cattaneo, C.; Pellegrini, N.; Pagliarini, E.; Anese, M.
Association between shift work and eating behaviours, sleep quality, and mental health among Italian workers
2025-02-18 Lotti, S.; Moretton, M.; Bulgari, M.; Costantini, L.; Dall'Asta, M.; De Amicis, R.; Esposito, S.; Ferraris, C.; Fiorini, S.; Formisano, E.; Giustozzi, D.; Guglielmetti, M.; Membrino, V.; Moroni, A.; Napoletano, A.; Perone, N.; Proietti, E.; Tristan Asensi, M.; Vici, G.; Colombini, B.; Martini, D.; Sofi, F.; Dinu, M.
Effect of high pressure homogenization on in vitro digestibility and colon fermentability of pea protein-rich bread designed for elderly consumers
2024-01-01 Moretton, M.; Casertano, M.; Pellegrini, N.; Anese, M.; Fogliano, V.; Capuano, E.
| Data di pubblicazione | Titolo | Autore(i) | Tipo | File |
|---|---|---|---|---|
| 3-ott-2026 | Exploring regional inequities in food safety practices and food security in Italy: a cross-sectional study | Devecchi, A.; Stacchini, L.; Nucci, D.; Ferrando, M.R.; Proietti, E.; Moretton, M.; Formisano, E.; Leone, A.; Gianfredi, V. | - | |
| 1-gen-2026 | Fermented beverages enriched with quinoa or chestnut–persimmon: nutritional, functional, and anti-nutritional assessment | Secchi, G.; Tajmousavilangerudi, A.; Viretto, C.; Tlais, A.Z.A.; Angeli, A.; Vrhovsek, U.; Brigante, F.; Moretton, M.; Betta, E.; Khomenko, I.; Biasioli, F.; Solovyev, P.; Bontempo, L.; Mancini, A.; Franciosi, E. | - | |
| 1-gen-2025 | Comparative volatilome profiling of milk kefir and cereal-based kefir analogues fermented with milk and water kefir grains | Moretton, M.; Khomenko, I.; Cunedioğlu, H.; Spano, G.; Capozzi, V.; Biasioli, F.; Fragasso, M. | - | |
| 1-gen-2025 | A deep analytical investigation of the aroma chemistry of incrocio Bruni 54 and its differentiation from Italian white varieties | Piergiovanni, M.; Moretton, M.; Masuero, D.; Carlin, S. | - | |
| 3-nov-2025 | Tailor-made protein-rich bread for the elderly: integrating sensory preferences with nutritional and technological goals | Moretton, M.; Cattaneo, C.; Pellegrini, N.; Pagliarini, E.; Anese, M. | - | |
| 18-feb-2025 | Association between shift work and eating behaviours, sleep quality, and mental health among Italian workers | Lotti, S.; Moretton, M.; Bulgari, M.; Costantini, L.; Dall'Asta, M.; De Amicis, R.; Esposito, S.; Ferraris, C.; Fiorini, S.; Formisano, E.; Giustozzi, D.; Guglielmetti, M.; Membrino, V.; Moroni, A.; Napoletano, A.; Perone, N.; Proietti, E.; Tristan Asensi, M.; Vici, G.; Colombini, B.; Martini, D.; Sofi, F.; Dinu, M. | - | |
| 1-gen-2024 | Effect of high pressure homogenization on in vitro digestibility and colon fermentability of pea protein-rich bread designed for elderly consumers | Moretton, M.; Casertano, M.; Pellegrini, N.; Anese, M.; Fogliano, V.; Capuano, E. | - |