Concepedia

Roberta Tolve

RT

26

Publications

1.2K

Citations

19

H-Index

2015

Active since

Affiliations

University of Basilicata(Current)

University of Verona

University of Wolverhampton

Università Cattolica del Sacro Cuore

University of Perugia

Roberta Tolve is an author at University of Basilicata specializing in food chemistry, health sciences, and food quality.

ORCID

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Publications per year

2015–2025

26

Publications

26

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

Focus on gluten free biscuits: Ingredients and issues

Maria Di Cairano, Fernanda Galgano, Roberta Tolve et al. · Trends in Food Science & Technology · 2018 · 141 citations · Full text

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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

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Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta

Roberta Tolve, Gabriella Pasini, Fabiola Vignale et al. · Foods · 2020 · 99 citations · Full text

Gluten-Free Brewing: Issues and Perspectives

Nazarena Cela, Nicola Condelli, Marisa Carmela Caruso et al. · Fermentation · 2020 · 80 citations · Full text

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