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Marcello Alinovi
Observed names:
Alinovi, Marcello,
M. Alinovi
Institution:
University of Parma
Observed institution:
University of Parma
ORCID:
0000-0003-1757-3537
Observed ORCID:
0000-0003-1757-3537
OpenAlex ID:
A5073334662
Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese
2020
·
Elena Bancalari
, Chiara Montanari
, et al.
·
Food Research International
·
65
Freezing as a solution to preserve the quality of dairy products: the case of milk, curds and cheese
2020
·
Marcello Alinovi
, Germano Mucchetti
, et al.
·
Critical Reviews in Food Science and Nutrition
·
52
Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages
2020
·
Francesco Martelli
, Marcello Alinovi
, et al.
·
Foods
·
49
PDF
Effect of freezing and thawing processes on high-moisture Mozzarella cheese rheological and physical properties
2020
·
Marcello Alinovi
, Germano Mucchetti
·
LWT
·
46
Water status and dynamics of high-moisture Mozzarella cheese as affected by frozen and refrigerated storage
2020
·
Marcello Alinovi
, Milena Corredig
, et al.
·
Food Research International
·
41
Effect of frozen and refrigerated storage on proteolysis and physicochemical properties of high-moisture citric mozzarella cheese
2020
·
Marcello Alinovi
, Lars Wiking
, et al.
·
Journal of Dairy Science
·
35
PDF
Applicability of Confocal Raman Microscopy to Observe Microstructural Modifications of Cream Cheeses as Influenced by Freezing
2020
·
Marcello Alinovi
, Germano Mucchetti
, et al.
·
Foods
·
35
PDF
Application of NIR spectroscopy and image analysis for the characterisation of grated Parmigiano-Reggiano cheese
2019
·
Marcello Alinovi
, Germano Mucchetti
, et al.
·
International Dairy Journal
·
32
Effect of fermentation-produced camel chymosin on quality of Crescenza cheese
2018
·
M. Alinovi
, M. Cordioli
, et al.
·
International Dairy Journal
·
30
Partial substitution of 40 g/100 g fresh milk with reconstituted low heat skim milk powder in high-moisture mozzarella cheese production: Rheological and water-related properties
2020
·
Flavio Tidona
, Marcello Alinovi
, et al.
·
LWT
·
29
Evaluation of quality parameters of orange juice stabilized by two thermal treatments (helical heat exchanger and ohmic heating) and non-thermal (high-pressure processing)
2022
·
Rohini Dhenge
, Paolo Langialonga
, et al.
·
Food Control
·
28
Freezing of fruits and vegetables
2024
·
Marcello Alinovi
, Maria Paciulli
, et al.
·
Elsevier eBooks
·
23
Analytical approaches for discriminating native lard from other animal fats
2021
·
Nazrim Marikkar
, Marcello Alinovi
, et al.
·
Italian Journal of Food Science
·
23
PDF
Ability of a Wild Weissella Strain to Modify Viscosity of Fermented Milk
2020
·
Elena Bancalari
, Marcello Alinovi
, et al.
·
Frontiers in Microbiology
·
22
PDF
Tailoring the physico-chemical properties and VOCs of pea-based fermented beverages through Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus fermentation
2025
·
Marcello Alinovi
, Elena Bancalari
, et al.
·
Food Research International
·
17
Heat Resistance of Listeria monocytogenes in Dairy Matrices Involved in Mozzarella di Bufala Campana PDO Cheese
2021
·
Annalisa Ricci
, Marcello Alinovi
, et al.
·
Frontiers in Microbiology
·
17
PDF
A coupled photogrammetric–finite element method approach to model irregular shape product freezing: Mozzarella cheese case
2020
·
Marcello Alinovi
, Germano Mucchetti
·
Food and Bioproducts Processing
·
15
Oregano herb adulteration detection through rapid spectroscopic approaches: Fourier transform-near infrared and laser photoacoustic spectroscopy facilities
2023
·
Giuseppe Sammarco
, Marcello Alinovi
, et al.
·
Journal of Food Composition and Analysis
·
13
Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties
2020
·
Luca Bettera
, Marcello Alinovi
, et al.
·
Foods
·
12
PDF
Spatiotemporal Characterization of Texture of Crescenza Cheese, a Soft Fresh Italian Cheese
2018
·
Marcello Alinovi
, Massimiliano Rinaldi
, et al.
·
Journal of Food Quality
·
12
PDF
Effect of chestnut flour fortification on physico‐chemical characteristics of gluten‐free fresh pasta
2023
·
Marcello Alinovi
, Maria Paciulli
, et al.
·
International Journal of Food Science & Technology
·
11
PDF
Stabilization ofArthrospira platensiswith high‐pressure processing and thermal treatments: Effect on physico‐chemical and microbiological quality
2021
·
Marcello Alinovi
, Elena Bancalari
, et al.
·
Journal of Food Processing and Preservation
·
10
Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties
2020
·
Flavio Tidona
, Salvatore Francolino
, et al.
·
Foods
·
10
PDF
Chestnut peels and wheat bran at different water level influence the physical properties of pan bread
2022
·
Marcello Alinovi
, Massimiliano Rinaldi
, et al.
·
European Food Research and Technology
·
8
PDF
Ultrafiltered Sweet Buttermilk as Additive Replacer in Ice Cream Production
2024
·
Mihaela Ivanova
, Marcello Alinovi
, et al.
·
Foods
·
7
PDF
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Works count:
53
Citation count:
688
H-index:
16
I10-index:
23
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