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 · 136 citations

Agriculture, Food Science, Nutritional Sciences +17

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 · 113 citations

Life Sciences, Food Science, Immunology +16

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

Life Sciences, Biochemistry, Food Science +15

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 · 105 citations · Full text

Agriculture, Food Science, Nutritional Sciences +15

Potentiality of protein fractions from the house cricket (Acheta domesticus) and yellow mealworm (Tenebrio molitor) for pasta formulation

Gabriella Pasini, Marco Cullere, Mara Vegro et al. · LWT · 2022 · 80 citations · Full text

Agriculture, Entomology, Food Science +16