Barbara Prandi

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 17

Top Venues

Journal of agricultural and food chemistry

Foods (Basel, Switzerland)

Comprehensive reviews in food science and food safety

Journal of the American Society for Mass Spectrometry

University of Parma

University of Parma (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

University of Parma Jun 16 2011

Italy

Research fellow :: Food Science

Education History

University of Parma Jan 01 2011 - Dec 31 2013

Italy

PHD :: Food Science

University of Parma Oct 01 2008 - Oct 29 2010

Italy

MSC :: Food Science

University of Parma Oct 01 2005 - Jul 17 2008

Italy

BSC :: Food Science

Publications

Sara Cutroneo, Barbara Prandi, Nicoletta Pellegrini, Stefano Sforza, Tullia Tedeschi
Assessment of Protein Quality and Digestibility in Plant-Based Meat Analogues. Journal of agricultural and food chemistry 72 (14) (2024)
Sara Cutroneo, Barbara Prandi, Nicoletta Pellegrini, Stefano Sforza, Tullia Tedeschi
Assessment of Protein Quality and Digestibility in Plant-Based Meat Analogues. Journal of agricultural and food chemistry (2024)
Sara Cutroneo, Barbara Prandi, Nicoletta Pellegrini, Stefano Sforza, Tullia Tedeschi
Assessment of Protein Quality and Digestibility in Plant-Based Meat Analogues. Journal of agricultural and food chemistry 72 (14) (2024)
Barbara Prandi, Chiara Vacca, Stefano Sforza, Tullia Tedeschi
Label-Free Quantification by Liquid Chromatography-Tandem Mass Spectrometry of the Kunitz Inhibitor of Trypsin KTI3 in Soy Products. Journal of agricultural and food chemistry (2023)
Barbara Prandi, Fatma Boukid, Simon Van De Walle, Sara Cutroneo, Josep Comaposada, Geert Van Royen, Stefano Sforza, Tullia Tedeschi, Massimo Castellari
Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion. Foods (Basel, Switzerland) 12 (12) (2023)
Barbara Prandi, Fatma Boukid, Simon Van De Walle, Sara Cutroneo, Josep Comaposada, Geert Van Royen, Stefano Sforza, Tullia Tedeschi, Massimo Castellari
Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion. Foods (Basel, Switzerland) 12 (12) (2023)
Mia Marchini, Alessandra Marti, Claudia Folli, Barbara Prandi, Tommaso Ganino, Paola Conte, Costantino Fadda, Monica Mattarozzi, Eleonora Carini
Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features. Foods (Basel, Switzerland) 10 (2) (2021)
Barbara Prandi, Maura Ferri, Stefania Monari, Chiara Zurlini, Ilaria Cigognini, Stefanie Verstringe, Dennis Schaller, Martha Walter, Luciano Navarini, Annalisa Tassoni, Stefano Sforza, Tullia Tedeschi
Extraction and Chemical Characterization of Functional Phenols and Proteins from Coffee (Coffea arabica) By-Products. Biomolecules 11 (11) (2021)
Federica Gaiani, Sara Graziano, Fatma Boukid, Barbara Prandi, Lorena Bottarelli, Amelia Barilli, Arnaldo Dossena, Nelson Marmiroli, Mariolina Gullì, Gian Luigi de'Angelis, Stefano Sforza
The Diverse Potential of Gluten from Different Durum Wheat Varieties in Triggering Celiac Disease: A Multilevel In Vitro, Ex Vivo and In Vivo Approach. Nutrients 12 (11) (2020)
Barbara Prandi, Francesca Lambertini, Martina Varani, Andrea Faccini, Michele Suman, Andrea Leporati, Tullia Tedeschi, Stefano Sforza
Assessment of Enzymatic Improvers in Flours Using LC-MS/MS Detection of Marker Tryptic Peptides. Journal of the American Society for Mass Spectrometry 31 (2) (2020)
Fatma Boukid, Barbara Prandi, Andrea Faccini, Stefano Sforza
A Complete Mass Spectrometry (MS)-Based Peptidomic Description of Gluten Peptides Generated During In Vitro Gastrointestinal Digestion of Durum Wheat: Implication for Celiac Disease. Journal of the American Society for Mass Spectrometry 30 (8) (2019)
Sara Graziano, Silvia Marando, Barbara Prandi, Fatma Boukid, Nelson Marmiroli, Enrico Francia, Nicola Pecchioni, Stefano Sforza, Giovanna Visioli, Mariolina Gullì
Technological Quality and Nutritional Value of Two Durum Wheat Varieties Depend on Both Genetic and Environmental Factors. Journal of agricultural and food chemistry 67 (8) (2019)
Fatma Boukid, Barbara Prandi, Sofie Buhler, Stefano Sforza
Effectiveness of Germination on Protein Hydrolysis as a Way To Reduce Adverse Reactions to Wheat. Journal of agricultural and food chemistry 65 (45) (2017)
Fatma Boukid, Silvia Folloni, Stefano Sforza, Elena Vittadini, Barbara Prandi
Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications. Comprehensive reviews in food science and food safety 17 (1) (2017)
Fatma Boukid, Barbara Prandi, Stefano Sforza, Rhouma Sayar, Yong Weon Seo, Mondher Mejri, Ines Yacoubi
Understanding the Effects of Genotype, Growing Year, and Breeding on Tunisian Durum Wheat Allergenicity. 1. The Baker's Asthma Case. Journal of agricultural and food chemistry 65 (28) (2017)
Fatma Boukid, Mondher Mejri, Nicoletta Pellegrini, Stefano Sforza, Barbara Prandi
How Looking for Celiac-Safe Wheat Can Influence Its Technological Properties. Comprehensive reviews in food science and food safety 16 (5) (2017)
Fatma Boukid, Barbara Prandi, Stefano Sforza, Rhouma Sayar, Yong Weon Seo, Mondher Mejri, Ines Yacoubi
Understanding the Effects of Genotype, Growing Year, and Breeding on Tunisian Durum Wheat Allergenicity. 2. The Celiac Disease Case. Journal of agricultural and food chemistry 65 (28) (2017)

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Publication Activity (10 Years)

Top Topics

Top Venues

Barbara Prandi