Barbara Simonato

Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties

Roberta Tolve, Barbara Simonato, Giada Rainero et al. · Foods · 2021 · 147 citations · Full text

Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties

Barbara Simonato, Sara Trevisan, Roberta Tolve et al. · LWT · 2019 · 131 citations

Food Chemistry, Nutrition, Novel Food +10

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

Barbara Simonato, Gabriella Pasini, Matteo Giannattasio et al. · Journal of Agricultural and Food Chemistry · 2001 · 111 citations

Nutrition, Food Allergy, Wheat Flour Proteins +17

Modifications of Wheat Flour Proteins during in Vitro Digestion of Bread Dough, Crumb, and Crust:  An Electrophoretic and Immunological Study

Gabriella Pasini, Barbara Simonato, Matteo Giannattasio et al. · Journal of Agricultural and Food Chemistry · 2001 · 106 citations

Assessment of yeasts for apple juice fermentation and production of cider volatile compounds

Marilinda Lorenzini, Barbara Simonato, Davide Slaghenaufi et al. · LWT · 2018 · 100 citations

Food Chemistry, Food Fermentation, Cider Volatile Compounds +8