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Benedetta Bottari

University of Parma

Via Amendola 10

Parma, 43100

United States

  • University of Parma

SCHOLARLY PAPERS

3

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180

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0

Scholarly Papers (3)

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1.

Lactic Acid Fermentation of Chlorella Vulgaris to Improve the Aroma of New Food Products: Impact of Composition and Bacterial Growth on the Volatile Fraction

Number of pages: 18 Posted: 16 Dec 2024
Caterina Nicolotti, Martina Cirlini, Lorenzo Del Vecchio, Jasmine Hadj Saadoun, Benedetta Bottari, Valentina Bernini, Monica Gatti and Francesco Martelli
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 69 (883,195)

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Microalgae, Fermentation, Volatile compounds, Food supplements, Flavor improvement

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.

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