Barbara Simonato - Concepedia

Author

Barbara Simonato

University of Verona ORCID

Also Known As

Anna Lante, B. Simonato, Barbara Simonato, Barbara. Simonato, Simonato, Barbara

100

Publications

2.3K

Citations

H-Index

Concepts

All Affiliations

University of Verona University of Padua Università Cattolica del Sacro Cuore Istituti di Ricovero e Cura a Carattere Scientifico San Gallicano Hospital

About

Barbara Simonato is an author at University of Verona specializing in food chemistry, health sciences, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	14	17	664
2	Medicine	9	9	338
3	Natural Sciences	5	5	159
4	Engineering	4	4	57
5	Public Health	2	2	109

Barbara Simonato

Publications

Citations

H-Index

Page 1

	Year	Citations
Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties Roberta Tolve, Barbara Simonato, Giada Rainero, Foods	2021	147
Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties Barbara Simonato, Sara Trevisan, Roberta Tolve, LWT Food ChemistryNutritionNovel FoodHealth SciencesFood Composition	2019	131
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, Journal of Agricultural and Food Chemistry NutritionFood AllergyWheat Flour ProteinsImmunologyAgricultural Economics	2001	111
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, Journal of Agricultural and Food Chemistry	2001	106
Assessment of yeasts for apple juice fermentation and production of cider volatile compounds Marilinda Lorenzini, Barbara Simonato, Davide Slaghenaufi, LWT Food ChemistryFood FermentationCider Volatile CompoundsBiotechnologyApple Juice Fermentation	2018	100
Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta Roberta Tolve, Gabriella Pasini, Fabiola Vignale, Foods	2020	99
IgE binding to soluble and insoluble wheat flour proteins in atopic and non‐atopic patients suffering from gastrointestinal symptoms after wheat ingestion Barbara Simonato, F. De Lazzari, Giacomo Pasini, Clinical & Experimental Allergy	2001	85
Effect of pasta drying temperature on gastrointestinal digestibility and allergenicity of durum wheat proteins Mariangela De Zorzi, Andrea Curioni, Barbara Simonato, Food Chemistry Food ChemistryNutritionFood BiophysicsGastrointestinal DigestibilityDurum Wheat Proteins	2007	77
Potentiality of protein fractions from the house cricket (Acheta domesticus) and yellow mealworm (Tenebrio molitor) for pasta formulation Gabriella Pasini, Marco Cullere, Mara Vegro, LWT NutritionProtein ContentFood CompositionProtein FractionsYellow Mealworm	2022	77
Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties Giada Rainero, Federico Bianchi, Corrado Rizzi, Journal of the Science of Food and Agriculture	2021	73

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