Concepedia
Statistics
Publications
52
Citations
1.9K
H-Index
28
Active since
2012
Affiliations
University of Parma(Current)
Flemish Institute for Technological Research
University of Modena and Reggio Emilia
San Raffaele University of Rome
Experimental Station for the Food Preserving Industry
Barbara Prandi is an author at University of Parma specializing in medicine, biochemistry, and engineering.
Top concepts
MedicineBiochemistryEngineeringBiotechnologyFood ChemistryBioanalysisNatural SciencesAgricultural EconomicsProteomicsMicrobiology
Publications per year
2012–2024
Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications
Fatma Boukid, Silvia Folloni, Stefano Sforza et al. · Comprehensive Reviews in Food Science and Food Safety · 2017 · 150 citations · Full text
Pectin oligosaccharides from sugar beet pulp: molecular characterization and potential prebiotic activity
Barbara Prandi, Stefania Baldassarre, Neha Babbar et al. · Food & Function · 2018 · 109 citations
Food wastes from agrifood industry as possible sources of proteins: A detailed molecular view on the composition of the nitrogen fraction, amino acid profile and racemisation degree of 39 food waste streams
Barbara Prandi, Andrea Faccini, Francesca Lambertini et al. · Food Chemistry · 2019 · 109 citations
Food Chemistry, Engineering, Food Waste Streams +11
Peptides from gluten digestion: A comparison between old and modern wheat varieties
Barbara Prandi, Tullia Tedeschi, Silvia Folloni et al. · Food Research International · 2016 · 77 citations
Food Chemistry, Nutrition, Gluten-free Nutrition +10
Influence of fermentation level and geographical origin on cocoa bean oligopeptide pattern
Augusta Caligiani, Angela Marseglia, Barbara Prandi et al. · Food Chemistry · 2016 · 69 citations
Geographical Origin, Fermentation Level, Microbiology +1
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