Barbara Simonato

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 21

Top Topics

Saccharomyces Cerevisiae

Ultra High Performance Liquid Chromatography

Top Venues

Foods (Basel, Switzerland)

Food & function

Journal of the science of food and agriculture

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

Publications

Roberta Tolve, Barbara Simonato
Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties. Foods (Basel, Switzerland) 13 (8) (2024)
Federico Bianchi, Michele Avesani, Marilinda Lorenzini, Giacomo Zapparoli, Barbara Simonato
Fermentation Performances and Aroma Contributions of Selected Non- Saccharomyces Yeasts for Cherry Wine Production. Foods (Basel, Switzerland) 13 (15) (2024)
Roberta Tolve, Barbara Simonato
Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties. Foods (Basel, Switzerland) 13 (8) (2024)
Mariela Rodríguez, Federico Bianchi, Barbara Simonato, Corrado Rizzi, Ariel Fontana, Valeria A Tironi
Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: phenolic composition, bioaccessibility, and antioxidant activity. Food & function 15 (2) (2024)
Ilaria Pasqualoni, Roberta Tolve, Barbara Simonato, Federico Bianchi
The Impact of Selected Ingredients on the Predicted Glycemic Index and Technological Properties of Bread. Foods (Basel, Switzerland) 13 (16) (2024)
Ilaria Pasqualoni, Roberta Tolve, Barbara Simonato, Federico Bianchi
The Impact of Selected Ingredients on the Predicted Glycemic Index and Technological Properties of Bread. Foods (Basel, Switzerland) 13 (16) (2024)
Federico Bianchi, Michele Avesani, Marilinda Lorenzini, Giacomo Zapparoli, Barbara Simonato
Fermentation Performances and Aroma Contributions of Selected Non- Saccharomyces Yeasts for Cherry Wine Production. Foods (Basel, Switzerland) 13 (15) (2024)
Mariela Rodríguez, Federico Bianchi, Barbara Simonato, Corrado Rizzi, Ariel Fontana, Valeria A Tironi
Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: phenolic composition, bioaccessibility, and antioxidant activity. Food & function 15 (2) (2024)
Federico Bianchi, Mariasole Cervini, Gianluca Giuberti, Barbara Simonato
The Potential of Wine Lees as a Fat Substitute for Muffin Formulations. Foods (Basel, Switzerland) 12 (13) (2023)
Mariela Rodríguez, Federico Bianchi, Barbara Simonato, Corrado Rizzi, Ariel Fontana, Valeria A Tironi
Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: phenolic composition, bioaccessibility, and antioxidant activity. Food & function (2023)
Elisabetta Lomuscio, Federico Bianchi, Mariasole Cervini, Gianluca Giuberti, Barbara Simonato, Corrado Rizzi
Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product. Foods (Basel, Switzerland) 11 (16) (2022)
Roberta Tolve, Federico Bianchi, Elisabetta Lomuscio, Lucia Sportiello, Barbara Simonato
Current Advantages in the Application of Microencapsulation in Functional Bread Development. Foods (Basel, Switzerland) 12 (1) (2022)
Roberta Tolve, Federico Bianchi, Elisabetta Lomuscio, Lucia Sportiello, Barbara Simonato
Current Advantages in the Application of Microencapsulation in Functional Bread Development. Foods (Basel, Switzerland) 12 (1) (2022)
Roberta Tolve, Federico Bianchi, Elisabetta Lomuscio, Lucia Sportiello, Barbara Simonato
Current Advantages in the Application of Microencapsulation in Functional Bread Development. Foods (Basel, Switzerland) 12 (1) (2022)
Federico Bianchi, Elisabetta Lomuscio, Corrado Rizzi, Barbara Simonato
Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders. Foods (Basel, Switzerland) 10 (11) (2021)
Giada Rainero, Federico Bianchi, Corrado Rizzi, Mariasole Cervini, Gianluca Giuberti, Barbara Simonato
Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties. Journal of the science of food and agriculture (2021)
Roberta Tolve, Barbara Simonato, Giada Rainero, Federico Bianchi, Corrado Rizzi, Mariasole Cervini, Gianluca Giuberti
Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties. Foods (Basel, Switzerland) 10 (1) (2021)
Barbara Simonato
Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products. Foods (Basel, Switzerland) 10 (5) (2021)
Gabriele Rocchetti, Corrado Rizzi, Mariasole Cervini, Giada Rainero, Federico Bianchi, Gianluca Giuberti, Christophe El-Nakhel, Barbara Simonato
Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread. Foods (Basel, Switzerland) 10 (3) (2021)
Barbara Simonato, Roberta Tolve, Giada Rainero, Corrado Rizzi, Davide Sega, Gabriele Rocchetti, Christophe El-Nakhel, Gianluca Giuberti
Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder. Journal of the science of food and agriculture 101 (5) (2020)
Gabriele Rocchetti, Corrado Rizzi, Gabriella Pasini, Christophe El-Nakhel, Gianluca Giuberti, Barbara Simonato
Effect of Moringa oleifera L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta. Foods (Basel, Switzerland) 9 (5) (2020)