Eleonora Carini

University of Parma

Italy

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Articles (15)

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2025

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2025

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2025

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2024

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2024

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2023

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2023

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2022

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2022

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2021

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2021

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2021

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2021

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2021

Collaborators (10)

Marcello Alinovi

Assistant professor

University of Parma

ITALY

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Elena Vittadini

University of Camerino

ITALY

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Martina Cirlini

University of Parma

ITALY

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Elena Bancalari

University of Parma

ITALY

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Elena Curti

ITALY

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FRANCESCA SCAZZINA

Associate Professor

University of Parma

ITALY

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ANDREA OSIMANI

Professore Associato

Università Politecnica delle Marche

ITALY

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XINYING SUO

University of Camerino

ITALY

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Alice Rosi

Assistant professor (RTD-b)

University of Parma

ITALY

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LUISA MARIA PELLEGRINO

professor

University of Milan

ITALY

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Eleonora Carini

Research Interests

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Articles (15)

Preserving Triticum biodiversity: high technological, nutritional, and sensory quality of whole wheat pasta from ancient, old, and evolutionary wheat varieties

Hemp flour in breadmaking: circularity and opportunities for bread quality and stability during storage

Multi-structural characterization of sorghum flour addition on bread staling dynamics: texture, thermal properties and molecular mobility

A Novel Non-Alcoholic Einkorn-Based Beverage Produced by Lactic Acid Fermentation: Microbiological, Chemical, and Sensory Assessment

Effect of water content on gelatinization functionality of flour from sprouted sorghum

Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk

Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops

Acceptability of alternative ready-to-use therapeutic foods in acute malnutrition management—a systematic review

Technological functionality of composite flours from sorghum, tapioca and cowpea

A fibre syrup for the sugar reduction in fruit filling for bakery application

Semi‐solid fibre syrup for sugar reduction in cookies

Can a structured emulsion (fat in water‐fibre system) substitute saturated fat in cookies without hampering their quality?

Strawberry ripple sauce: A semi-solid fibre syrup to reduce sugar content

A multilevel investigation supported by multivariate analysis for tomato product formulation

The effect of gradual flour addition during kneading on wholewheat dough properties and bread quality

Collaborators (10)

Marcello Alinovi

Elena Vittadini

Martina Cirlini

Elena Bancalari

Elena Curti

FRANCESCA SCAZZINA

ANDREA OSIMANI

XINYING SUO

Alice Rosi

LUISA MARIA PELLEGRINO

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