SIMONATO, Barbara
SIMONATO, Barbara
DIPARTIMENTO DI BIOTECNOLOGIE
A Method for the Preparative Separation of Beer Proteins and Glycocompounds
2011-01-01 Mainente, Federica; Simonato, Barbara; Zoccatelli, Gianni; Rizzi, Corrado
Allergenic potential of Kamut® wheat
2002-01-01 Simonato, Barbara; Pasini, G.; Giannattasio, M.; Curioni, A.
Allergia alimentare alla pasta cotta
2006-01-01 G., Pasini; Simonato, Barbara; A., Curioni
Allergy to corn: a 50 kDa protein, belonging to the Reduced Soluble Proteins, is a major allergen.
2001-01-01 Pasini, G.; Simonato, Barbara; Curioni, Andrea; Vincenzi, S.; Cristaudo, A.; Santucci, B.; DAL BELIN PERUFFO, Angelo; Giannattasio, M.
An overview of expected glycaemic response of one ingredient commercial gluten free pasta
2019-01-01 Trevisan, Sara; Pasini, Gabriella; Simonato, Barbara
Analisi qualitativa della frazione proteica della birra
2004-01-01 Simonato, Barbara; M., De Zorzi; G., Pasini; A., Curioni
Analysis of commercial wines by LC-MS/MS reveals the presenceof residual milk and egg white allergens
2012-01-01 Tolin, S.; Pasini, G.; Simonato, Barbara; Mainente, Federica; Arrigoni, G.
Assessment of the fining efficiency of zeins extracted from commercial corn gluten and sensory analysis of the treated wine
2013-01-01 Simonato, Barbara; Mainente, Federica; Elisa, Selvatico; Manuela, Violoni; Gabriella, Pasini
Assessment of yeasts for apple juice fermentation and production of cider volatile compounds
2019-01-01 Lorenzini, M.; Simonato, B.; Slaghenaufi, Davide; Ugliano, M.; Zapparoli, G.
Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties
2022-01-01 Rainero, Giada; Bianchi, Federico; Rizzi, Corrado; Cervini, Mariasole; Giuberti, Gianluca; Simonato, Barbara
Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes
2018-01-01 Zapparoli, Giacomo; Lorenzini, Marilinda; Tosi, Emanuele; Azzolini, Michela; Slaghenaufi, Davide; Ugliano, Maurizio; Simonato, Barbara
Changes in wine aroma composition according to botrytised berry percentage: a preliminary study on Amarone wine
2011-01-01 Fedrizzi, B.; Tosi, E.; Simonato, Barbara; Finato, F.; Cipriani, M.; Caramia, G.; Zapparoli, Giacomo
Contact urticaria and protein contact dermatitis from corn in a patient with serum IgE specific for a salt-soluble corn protein of low molecular weight
2004-01-01 Cristaudo, A.; Simonato, Barbara; Pasini, G.; DE ROCCO, M.; Curioni, A.; Giannattasio, M.
Correlating Noble Rot Infection of Garganega Withered Grapes with Key Molecules and Odorants of Botrytized Passito Wine
2019-01-01 Simonato, B.; Lorenzini, M.; Cipriani, M.; Finato, F.; Zapparoli, G.
Current Advantages in the Application of Microencapsulation in Functional Bread Development.
2023-01-01 Tolve, Roberta; Bianchi, Federico; Lomuscio, Elisabetta; Sportiello, Lucia; Simonato, Barbara
Digestibility of pasta made with three wheat types: A preliminary study
2015-01-01 Simonato, Barbara; Curioni, A.; Pasini, G.
Distilled grape pomace as a functional ingredient in vegan muffins: effect on physicochemical, nutritional, rheological and sensory aspects
2022-01-01 Bianchi, Federico; Cervini, Mariasole; Giuberti, Gianluca; Rocchetti, Gabriele; Lucini, Luigi; Simonato, Barbara
Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product
2022-01-01 Lomuscio, Elisabetta; Bianchi, Federico; Cervini, Mariasole; Giuberti, Gianluca; Simonato, Barbara; Rizzi, Corrado
Eco-friendly extraction of anthocyanins compounds from red radicchio by-products with natural deep eutectic solvents
In corso di stampa Sportiello, Lucia; Tolve, Roberta; Grassi, Federico; Zanoni, Matteo; Simonato, Barbara; Favati, Fabio
Effect of different enological treatments on dissolved oxygen in wines
2005-01-01 M., Castellari; Simonato, Barbara; Tornielli, Giovanni Battista; Spinelli, Piero; Ferrarini, Roberto
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| A Method for the Preparative Separation of Beer Proteins and Glycocompounds | 1-gen-2011 | Mainente, Federica; Simonato, Barbara; Zoccatelli, Gianni; Rizzi, Corrado | |
| Allergenic potential of Kamut® wheat | 1-gen-2002 | Simonato, Barbara; Pasini, G.; Giannattasio, M.; Curioni, A. | |
| Allergia alimentare alla pasta cotta | 1-gen-2006 | G., Pasini; Simonato, Barbara; A., Curioni | |
| Allergy to corn: a 50 kDa protein, belonging to the Reduced Soluble Proteins, is a major allergen. | 1-gen-2001 | Pasini, G.; Simonato, Barbara; Curioni, Andrea; Vincenzi, S.; Cristaudo, A.; Santucci, B.; DAL BELIN PERUFFO, Angelo; Giannattasio, M. | |
| An overview of expected glycaemic response of one ingredient commercial gluten free pasta | 1-gen-2019 | Trevisan, Sara; Pasini, Gabriella; Simonato, Barbara | |
| Analisi qualitativa della frazione proteica della birra | 1-gen-2004 | Simonato, Barbara; M., De Zorzi; G., Pasini; A., Curioni | |
| Analysis of commercial wines by LC-MS/MS reveals the presenceof residual milk and egg white allergens | 1-gen-2012 | Tolin, S.; Pasini, G.; Simonato, Barbara; Mainente, Federica; Arrigoni, G. | |
| Assessment of the fining efficiency of zeins extracted from commercial corn gluten and sensory analysis of the treated wine | 1-gen-2013 | Simonato, Barbara; Mainente, Federica; Elisa, Selvatico; Manuela, Violoni; Gabriella, Pasini | |
| Assessment of yeasts for apple juice fermentation and production of cider volatile compounds | 1-gen-2019 | Lorenzini, M.; Simonato, B.; Slaghenaufi, Davide; Ugliano, M.; Zapparoli, G. | |
| Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties | 1-gen-2022 | Rainero, Giada; Bianchi, Federico; Rizzi, Corrado; Cervini, Mariasole; Giuberti, Gianluca; Simonato, Barbara | |
| Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes | 1-gen-2018 | Zapparoli, Giacomo; Lorenzini, Marilinda; Tosi, Emanuele; Azzolini, Michela; Slaghenaufi, Davide; Ugliano, Maurizio; Simonato, Barbara | |
| Changes in wine aroma composition according to botrytised berry percentage: a preliminary study on Amarone wine | 1-gen-2011 | Fedrizzi, B.; Tosi, E.; Simonato, Barbara; Finato, F.; Cipriani, M.; Caramia, G.; Zapparoli, Giacomo | |
| Contact urticaria and protein contact dermatitis from corn in a patient with serum IgE specific for a salt-soluble corn protein of low molecular weight | 1-gen-2004 | Cristaudo, A.; Simonato, Barbara; Pasini, G.; DE ROCCO, M.; Curioni, A.; Giannattasio, M. | |
| Correlating Noble Rot Infection of Garganega Withered Grapes with Key Molecules and Odorants of Botrytized Passito Wine | 1-gen-2019 | Simonato, B.; Lorenzini, M.; Cipriani, M.; Finato, F.; Zapparoli, G. | |
| Current Advantages in the Application of Microencapsulation in Functional Bread Development. | 1-gen-2023 | Tolve, Roberta; Bianchi, Federico; Lomuscio, Elisabetta; Sportiello, Lucia; Simonato, Barbara | |
| Digestibility of pasta made with three wheat types: A preliminary study | 1-gen-2015 | Simonato, Barbara; Curioni, A.; Pasini, G. | |
| Distilled grape pomace as a functional ingredient in vegan muffins: effect on physicochemical, nutritional, rheological and sensory aspects | 1-gen-2022 | Bianchi, Federico; Cervini, Mariasole; Giuberti, Gianluca; Rocchetti, Gabriele; Lucini, Luigi; Simonato, Barbara | |
| Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product | 1-gen-2022 | Lomuscio, Elisabetta; Bianchi, Federico; Cervini, Mariasole; Giuberti, Gianluca; Simonato, Barbara; Rizzi, Corrado | |
| Eco-friendly extraction of anthocyanins compounds from red radicchio by-products with natural deep eutectic solvents | In corso di stampa | Sportiello, Lucia; Tolve, Roberta; Grassi, Federico; Zanoni, Matteo; Simonato, Barbara; Favati, Fabio | |
| Effect of different enological treatments on dissolved oxygen in wines | 1-gen-2005 | M., Castellari; Simonato, Barbara; Tornielli, Giovanni Battista; Spinelli, Piero; Ferrarini, Roberto |