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Marcello Alinovi

University of Parma

Via Amendola 10

Parma, 43100

United States

  • University of Parma

SCHOLARLY PAPERS

2

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107

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0

Scholarly Papers (2)

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1.

Assessing the Techno-Functional and Nutritional Properties of Aviron Winter Peas vs. Spring Varieties for Human Consumption

Number of pages: 35 Posted: 24 Sep 2024
Clara Talens, Saioa Alvarez-Sabatel, Marcello Alinovi, Milagros Arnal, Irene Fenga, Pau Talens and Maria Paciulli
affiliation not provided to SSRN, affiliation not provided to SSRN, University of Parma, affiliation not provided to SSRN, University of Parma, affiliation not provided to SSRN and University of Parma
Downloads 55 (1,010,164)

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plant-based proteins, Aviron peas, pea powder, functional food ingredients, Sustainable nutrition

2.

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