Projects per year
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Expertise related to UN Sustainable Development Goals
In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):
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SDG 2 Zero Hunger -
SDG 3 Good Health and Well-being -
SDG 7 Affordable and Clean Energy -
SDG 12 Responsible Consumption and Production
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Dive into the research topics where Marco ARLORIO is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
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Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
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Bio-based valorization of fungi for a sustainable food protein production BIO.FUN.PRO.
ARLORIO, M. (PI)
MUR - Ministero dell'Università e Ricerca
5/02/25 → 4/02/27
Project: Research
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Alginate-Based Beads Containing Artemisia absinthium L. Extract as Innovative Ingredients for Baked Products
Candiani, A., Diana, G., Disca, V., Jaouhari, Y., Stampini, M., Salamone, S., Pollastro, F., Baima, J., Prodam, F., Tini, S., Bertolino, M., Giovannelli, L., Segale, L., Coïsson, J. D. & Arlorio, M., Jan 2026, In: Gels. 12, 1, 43.Research output: Contribution to journal › Article › peer-review
Open Access -
Cocoa bean shells as a source of functional fiber in a muffin model
Stampini, M., Disca, V., Carrà, F., Scardino, S., Piana, G., TRAVAGLIA, F., COISSON, J. D., LOCATELLI, M. & ARLORIO, M., 2026, In: Food Chemistry.Research output: Contribution to journal › Article › peer-review
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Cocoa bean shells as a source of functional fiber in a muffin model
Stampini, M., Disca, V., Carrà, F., Scardino, S., Piana, G., Travaglia, F., Coïsson, J. D., Locatelli, M. & Arlorio, M., 15 Mar 2026, In: Food Chemistry. 505, 148073.Research output: Contribution to journal › Article › peer-review
Open Access -
Dietary fibers from food by-products: Up-cycled cocoa bean shells as functional ingredient
Disca, V., Stampini, M., Jaouhari, Y., Carrà, F., Martoccia, M., TRAVAGLIA, F., BORDIGA, M., LOCATELLI, M., COISSON, J. D. & ARLORIO, M., 2026, p. 4-5. 2 p.Research output: Contribution to conference › Abstract
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Impact of pressing process on the chemical and nutritional characteristics of flaxseed and hempseed cakes
Carrà, F., Disca, V., Colasanto, A., ARLORIO, M., BORDIGA, M., COISSON, J. D., LOCATELLI, M. & TRAVAGLIA, F., 2026, In: Sustainable Food Technology.Research output: Contribution to journal › Article › peer-review