Barbara Simonato
16PUBLICATIONS
11CO-AUTHORS
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Publications (16)
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|Apr 14, 2026
Functional Optimization of a Novel Gluten-Free Bread Made with Tapioca Starch and Red Lentil Flour.Federico Bianchi, Luca Agnolin, Barbara Simonato
|Oct 26, 2024
Impact of Functional Ingredients on the Technological, Sensory, and Health Properties of Bakery Products.Roberta Tolve, Barbara Simonato
|Aug 29, 2024
The Impact of Selected Ingredients on the Predicted Glycemic Index and Technological Properties of Bread.Ilaria Pasqualoni, Roberta Tolve, Barbara Simonato
|Aug 10, 2024
Fermentation Performances and Aroma Contributions of Selected Non-Saccharomyces Yeasts for Cherry Wine Production.Federico Bianchi, Michele Avesani, Marilinda Lorenzini
|Apr 27, 2024
Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties.Roberta Tolve, Barbara Simonato
|Dec 15, 2023
Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: phenolic composition, bioaccessibility, and antioxidant activity.Mariela Rodríguez, Federico Bianchi, Barbara Simonato
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Frequent Collaborators
9 joint publications
Federico Bianchi
7 joint publications
Gianluca Giuberti
6 joint publications
Corrado Rizzi
5 joint publications
Roberta Tolve
3 joint publications
Gabriele Rocchetti
3 joint publications
Luigi Lucini
1 joint publications
Davide Sega
1 joint publications
Mariela Rodríguez
1 joint publications
Ariel Fontana
1 joint publications
Valeria A Tironi
