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Emma Chiavaro

University of Parma

Via Amendola 10

Parma, 43100

United States

  • University of Parma

SCHOLARLY PAPERS

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Scholarly Papers (1)

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Exploring the functionality of chickpea flour fermented by lactic acid bacteria: a multidisciplinary approach for ingredient development

Downloads 52 (1,074,648)

Exploring the functionality of chickpea flour fermented by lactic acid bacteria: a multidisciplinary approach for ingredient development

Number of pages: 36 Posted: 11 Feb 2026
Marcello Alinovi, Barbara Prandi, Martina Cirlini, Vicente Agulló, Saverio Monica, Luisa Calcinai, Ottavia Parenti, Lorenzo Del Vecchio, Letizia Bresciani, Pedro Mena, Tullia Tedeschi, Emma Chiavaro, Monica Gatti and Elena Bancalari
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LAB fermentation, impedometric analysis, rheological characteristics, allergenicity assessment, phenolic compounds, volatile profile, water holding capacity

Exploring the functionality of chickpea flour fermented by lactic acid bacteria: a multidisciplinary approach for ingredient development

Number of pages: 36 Posted: 20 Feb 2026
Marcello Alinovi, Barbara Prandi, Martina Cirlini, Vicente Agulló, Saverio Monica, Luisa Calcinai, Ottavia Parenti, Lorenzo Del Vecchio, Letizia Bresciani, Pedro Mena, Tullia Tedeschi, Emma Chiavaro, Monica Gatti and Elena Bancalari
University of Parma, University of Parma, University of Parma, University of Parma, University of Parma, University of Parma, University of Parma, University of Parma, University of Parma, University of Parma, University of Parma, University of Parma, University of Parma and University of Parma
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LAB fermentation, impedometric analysis, rheological characteristics, allergenicity assessment, Phenolic compounds, volatile profile, water holding capacity