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Barbara Simonato

Barbara Simonato

Università degli Studi di Verona - Verona / Italy
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 1753534
University of Verona
person_outline Barbara Simonato's MOST POPULAR ARTICLES
1-) Wheat bread fortification by grape pomace powder: Nutritional, technological, antioxidant, and sensory properties Foods 10 (1), 75, 2021
2-) Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties Lwt 114, 108368, 2019
3-) Food allergy to wheat products: the effect of bread baking and in vitro digestion on wheat allergenic proteins. A study with bread dough, crumb, and crust Journal of Agricultural and Food Chemistry 49 (11), 5668-5673, 2001
4-) Modifications of wheat flour proteins during in vitro digestion of bread dough, crumb, and crust: an electrophoretic and immunological study Journal of agricultural and food chemistry 49 (5), 2254-2261, 2001
5-) Technological, nutritional and sensory properties of pasta fortified with agro-industrial by-products: A review International Journal of Food Science and Technology 56 (9), 4356-4366, 2021