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Monica Gatti

University of Parma

Via Amendola 10

Parma, 43100

United States

  • University of Parma

SCHOLARLY PAPERS

2

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121

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Scholarly Papers (2)

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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
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Downloads 69 (883,195)

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

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