Martina Cirlini
Parma, Italy
Last Updated: 09/26/2026
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Found 66 publications
Cheeseomics of Grana Padano PDO cheese: Microbial diversity and flavour profiles compared to non-PDO cheeses.
Journal: International journal of food microbiology
Published: January 21, 2026
Fermented Kiwifruit By-Product as Experimental Biostimulant for Soilless Mini-Plum Tomato Cultivation.
Journal: Plants (Basel, Switzerland)
Published: November 28, 2025
Combined Effects of Biochar and Wood Distillate on Growth, Yield, and Fruit Quality of Soilless-Grown Highbush Blueberry Plants (Vaccinium corymbosum L.).
Journal: Plants (Basel, Switzerland)
Published: October 27, 2025
Sacha Inchi (Plukenetia volubilis L.) Oil Press-Cake Powder: Chemical Characterization and In Vitro Bioactivity for Sustainable Applications.
Journal: Molecules (Basel, Switzerland)
Published: October 09, 2025
Hemp flour enriched bread: effect on metabolomic and technological profile following in vitro digestion.
Journal: Food chemistry
Published: September 24, 2025
Characterization of Tiroler Bergkäse PDO cheese: A multimethodological approach.
Journal: Food chemistry. Molecular sciences
Published: August 12, 2025
Closing the loop in agriculture: Evaluation of the effects of fermented tomato-based biostimulant on Solanum lycopersicum (L.) growth and fruit quality.
Journal: Plant science : an international journal of experimental plant biology
Published: July 21, 2025
Correction: Leto et al. Evaluation of In Vitro-Derived Hop Plantlets, cv. Columbus and Magnum, as Potential Source of Bioactive Compounds. Antioxidants 2024, 13, 909.
Journal: Antioxidants (Basel, Switzerland)
Published: July 10, 2025
Guided LAB fermentation unlocks quality potential of wheat-sorghum composite bread.
Journal: Food chemistry
Published: July 09, 2025
Exploring lactic acid bacteria diversity of hop plant by-products to develop a multi-strain starter culture to be used in hop-supplemented sourdough bread.
Journal: Food research international (Ottawa, Ont.)
Published: April 15, 2025
Lactic Acid Fermentation of Chlorella vulgaris to Improve the Aroma of New Microalgae-Based Foods: Impact of Composition and Bacterial Growth on the Volatile Fraction.
Journal: Foods (Basel, Switzerland)
Published: April 07, 2025
Enhancing wheat-bread with hemp flour: Impact on chemical, volatile, and sensory properties.
Journal: Food research international (Ottawa, Ont.)
Published: March 30, 2025
Last Updated: 09/26/2026