Mario Martinez Martinez

Associate Professor

Aarhus University

Denmark

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About

Mario Martinez Martinez is an Associate Professor at Aarhus Universitet in Denmark. His research focuses on the upcycling of food waste, particularly in the development of porous materials from stale bread, and the comparative assessment of bioaccessibility of polyphenols. He also investigates the molecular changes in food biopolymers during processing and the applications of natural polysaccharides in enhancing food quality.

Articles (20)

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2025

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2021

Collaborators (3)

Oswaldo Hernandez-Hernandez

SPAIN

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Laura Roman

Aarhus University

DENMARK

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Natalia Prieto Vidal

Aarhus University

DENMARK

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Mario Martinez Martinez

Research Interests

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About

Articles (20)

Upcycling stale bread into (meso)porous materials

Comparative assessment of polyphenol bioaccessibility in cold-pressed apple fractions using static and semi-dynamic digestion models

Deep eutectic solvent-assisted starch acetylation within stale bread particles to improve water resistance

Rat small intestine extract as a source of mammalian α- and β-glycosidases to study polyphenol bioaccessibility and deglycosylation in vitro

Comparative rheology and antioxidant potential of high-methoxyl sugar acid gels of unrefined powder and acid-extracted pectin from two hawthorn (Crataegus pinnatifida) fruit cultivars

Unraveling the neutral and polar lipidome of Nordic brown macroalgae

Multifunctional phloroglucinol-loaded pea starch coating for refrigerated salmon

Heat-treated bean flour

Molecular changes and interactions of wheat flour biopolymers during bread-making

Understanding the influence of the arabinoxylan-rich psyllium (Plantago ovata) husk on dough elasticity and bread staling

Enhancing the nutritional value of cold-pressed oilseed cakes through extrusion cooking

Organocatalytic esterification of polysaccharides for food applications

Recovery of mango starch from unripe mango juice

Co-extruded wheat/okra composite blends result in soft, cohesive and resilient crumbs rich in health-promoting compounds

Development and assessment of GC/MS and HPAEC/PAD methodologies for the quantification of α-galacto-oligosaccharides (GOS) in dry beans (Phaseolus vulgaris)

Extraction and isolation of pectin rich in homogalacturonan domains from two cultivars of hawthorn berry (Crataegus pinnatifida)

Mesoscale structuring of gluten-free bread with starch

Starch nutritional quality

The molecular structure of starch from different Musa genotypes

The effect of extruded breadfruit flour on structural and physicochemical properties of beef emulsion modeling systems

Collaborators (3)

Oswaldo Hernandez-Hernandez

Laura Roman

Natalia Prieto Vidal

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