Gabriella Pasini

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

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

Effect of pasta drying temperature on gastrointestinal digestibility and allergenicity of durum wheat proteins

Mariangela De Zorzi, Andrea Curioni, Barbara Simonato et al. · Food Chemistry · 2007 · 77 citations

Food Chemistry, Nutrition, Food Biophysics +6