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Elena Bancalari

University of Parma

SCHOLARLY PAPERS

4

DOWNLOADS

247

TOTAL CITATIONS

0

Scholarly Papers (4)

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1.

pH-Sensitive Colorimetric Sensors at Work on Chicken Freshness: Do Sensors Development on Real Samples Really Makes the Difference?

Number of pages: 13 Posted: 25 Apr 2022
Lisa Rita Magnaghi, Camilla Zanoni, Elena Bancalari, Jasmine Hadj Saadoun, Giancarla Alberti, Paolo Quadrelli and Raffaela Biesuz
University of Pavia, University of Pavia, University of Parma, University of Parma, University of Pavia, University of Pavia and University of Pavia
Downloads 83 (790,029)

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pH-sensitive devices, chicken breast freshness, naked-eye reading, Chemometrics, TVB-N, total viable count

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 53 (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 29 (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.

Guided LAB fermentation unlocks quality potential of wheat-sorghum composite bread

Number of pages: 38 Posted: 08 Sep 2025
Miriam Chiodetti, Elena Bancalari, Sebastiano Ricci, Benedetta Bottari, Saverio Monica, Lorenzo Del Vecchio, Martina Cirlini and Eleonora Carini
affiliation not provided to SSRN, University of Parma, affiliation not provided to SSRN, University of Parma, University of Parma, University of Parma, University of Parma and affiliation not provided to SSRN
Downloads 51 (1,052,702)

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Sourdough, lactic acid bacteria, sensory acceptability, Texture, color, VOCs