Roberta Tolve

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 16

Top Topics

Liquid Chromatography

Saccharomyces Cerevisiae

Top Venues

Foods (Basel, Switzerland)

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)
Roberta Tolve, Barbara Simonato
Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties. Foods (Basel, Switzerland) 13 (8) (2024)
Roberta Tolve, Lucia Sportiello, Giada Rainero, Andrea Pelattieri, Marco Trezzi, Fabio Favati
A Sensory Shelf-Life Study for the Evaluation of New Eco-Sustainable Packaging of Single-Portion Croissants. Foods (Basel, Switzerland) 13 (9) (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)
Roberta Tolve, Lucia Sportiello, Giada Rainero, Andrea Pelattieri, Marco Trezzi, Fabio Favati
A Sensory Shelf-Life Study for the Evaluation of New Eco-Sustainable Packaging of Single-Portion Croissants. Foods (Basel, Switzerland) 13 (9) (2024)
Fernanda Galgano, Maria Cristina Mele, Roberta Tolve, Nicola Condelli, Maria Di Cairano, Gianluca Ianiro, Isabella D'Antuono, Fabio Favati
Strategies for Producing Low FODMAPs Foodstuffs: Challenges and Perspectives. Foods (Basel, Switzerland) 12 (4) (2023)
Fernanda Galgano, Maria Cristina Mele, Roberta Tolve, Nicola Condelli, Maria Di Cairano, Gianluca Ianiro, Isabella D'Antuono, Fabio Favati
Strategies for Producing Low FODMAPs Foodstuffs: Challenges and Perspectives. Foods (Basel, Switzerland) 12 (4) (2023)
Fernanda Galgano, Maria Cristina Mele, Roberta Tolve, Nicola Condelli, Maria Di Cairano, Gianluca Ianiro, Isabella D'Antuono, Fabio Favati
Strategies for Producing Low FODMAPs Foodstuffs: Challenges and Perspectives. Foods (Basel, Switzerland) 12 (4) (2023)
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, Fideline Laure Tchuenbou-Magaia, Lucia Sportiello, Federico Bianchi, Izabela Radecka, Fabio Favati
Shelf-Life Prediction and Thermodynamic Properties of No Added Sugar Chocolate Spread Fortified with Multiple Micronutrients. Foods (Basel, Switzerland) 11 (15) (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, Fernanda Galgano, Nicola Condelli, Nazarena Cela, Christophe El-Nakhel, Marisa Carmela Caruso
Optimization Model of Phenolics Encapsulation Conditions for Biofortification in Fatty Acids of Animal Food Products. Foods (Basel, Switzerland) 10 (4) (2021)
Fernanda Galgano, Roberta Tolve, Teresa Scarpa, Marisa Carmela Caruso, Christophe El-Nakhel, Biancamaria Senizza, Nicola Condelli
Extraction Kinetics of Total Polyphenols, Flavonoids, and Condensed Tannins of Lentil Seed Coat: Comparison of Solvent and Extraction Methods. Foods (Basel, Switzerland) 10 (8) (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)