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Barbara Prandi

University of Parma

SCHOLARLY PAPERS

4

DOWNLOADS

229

TOTAL CITATIONS

0

Scholarly Papers (4)

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1.

Effect of pH and Temperature on the Protein Integrity During Alkaline Ultrasound and Microwave-Assisted Extraction of Proteins from Coffee Green Beans

Number of pages: 37 Posted: 18 May 2022
Barbara Prandi, Martina di Massimo, Tullia Tedeschi, Laura Rodríguez-Turienzo and Óscar Alberto Rodríguez Barragan
University of Parma, University of Parma, University of Parma, IRIS Technology Solutions and IRIS Technology Solutions
Downloads 66 (907,769)

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ultrasound, microwave, racemization, temperature, proteins, coffee

2.

Effect of Fermentation with Selected Lactic Acid Bacteria Strains on the Molecular and Technological Properties of Sorghum Batters

Number of pages: 38 Posted: 18 Jan 2025
Miriam Chiodetti, Saverio Monica, Elena Bancalari, Benedetta Bottari, Andrea Fuso, Barbara Prandi, Tullia Tedeschi and Eleonora Carini
affiliation not provided to SSRN, University of Parma, University of Parma, University of Parma, University of Parma, University of Parma, University of Parma and affiliation not provided to SSRN
Downloads 60 (961,006)

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sourdough, Lactic acid bacteria, Molecular weight, diffusion, low resolution NMR, Rheology, thermal properties

3.

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
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
Downloads 28 (1,415,710)

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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
Downloads 24 (1,459,262)

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LAB fermentation, impedometric analysis, rheological characteristics, allergenicity assessment, Phenolic compounds, volatile profile, water holding capacity

4.

A Novel Approach Based on Enzymatic Hydrolysis for the Valorization of Edible Parmigiano Reggiano Cheese Rinds

Number of pages: 21 Posted: 16 Feb 2022
Tullia Tedeschi, Barbara Prandi, Veronica Lolli, Alessandra Gasparini, Giulia Leni, Cecilia Loffi, Marco Nocetti, Valentina Pizzamiglio and Augusta Caligiani
University of Parma, University of Parma, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Consorzio del Formaggio Parmigiano Reggiano and University of Parma
Downloads 51 (1,052,702)

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cheese by-products, enzymatic hydrolysis, free amino acids, peptides, fatty acids, simulated gastrointestinal digestion, high-protein ingredients