المؤلفون: Pasqualoni, Ilaria, Tolve, Roberta, Simonato, Barbara, Bianchi, Federico

المساهمون: Pasqualoni, Ilaria, Tolve, Roberta, Simonato, Barbara, Bianchi, Federico

مصطلحات موضوعية: chickpea flour, dietary fiber, low glycemic index, red chicory by-product powder, resistant starches

Relation: info:eu-repo/semantics/altIdentifier/pmid/11353318; volume:13; issue:16; firstpage:1; lastpage:11; numberofpages:11; journal:FOODS; https://hdl.handle.net/11562/1135826; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85202595007

الاتاحة: https://hdl.handle.net/11562/1135826
https://doi.org/10.3390/foods13162488

المؤلفون: Bianchi, Federico, Avesani, Michele, Lorenzini, Marilinda, Zapparoli, Giacomo, Simonato, Barbara

المساهمون: Bianchi, Federico, Avesani, Michele, Lorenzini, Marilinda, Zapparoli, Giacomo, Simonato, Barbara

مصطلحات موضوعية: Hanseniaspora, alcoholic beverage, cherry wine, volatile chemical compounds, yeast

Relation: info:eu-repo/semantics/altIdentifier/pmid/39123646; info:eu-repo/semantics/altIdentifier/wos/WOS:001287783600001; volume:13; issue:15; firstpage:1; lastpage:15; numberofpages:15; journal:FOODS; https://hdl.handle.net/11562/1135806; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85200735580

الاتاحة: https://hdl.handle.net/11562/1135806
https://doi.org/10.3390/foods13152455

المؤلفون: Tolve, Roberta, Simonato, Barbara

المساهمون: Tolve, Roberta, Simonato, Barbara

مصطلحات موضوعية: bakery products, functional Ingredients, technogical properties, sensory analysis

Relation: info:eu-repo/semantics/altIdentifier/pmid/39456391; info:eu-repo/semantics/altIdentifier/wos/WOS:001342669000001; volume:13; issue:20; firstpage:1; lastpage:4; numberofpages:4; journal:FOODS; https://hdl.handle.net/11562/1145366

الاتاحة: https://hdl.handle.net/11562/1145366
https://doi.org/10.3390/foods13203330

المؤلفون: Bianchi, Federico, Santoro, Valentina, Pasqualoni, Ilaria, Bruttomesso, Margherita, Rizzi, Corrado, Piccinelli, Anna Lisa, Simonato, Barbara

المساهمون: Bianchi, Federico, Santoro, Valentina, Pasqualoni, Ilaria, Bruttomesso, Margherita, Rizzi, Corrado, Piccinelli, Anna Lisa, Simonato, Barbara

مصطلحات موضوعية: Red chicory by-product, Fortified pasta, Technical properties, Biocompounds, Sensory analysis

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:001262989000001; volume:203; firstpage:1; lastpage:8; numberofpages:8; journal:LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE; https://hdl.handle.net/11562/1132088; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85196937907

الاتاحة: https://hdl.handle.net/11562/1132088
https://doi.org/10.1016/j.lwt.2024.116358

المؤلفون: Tolve, Roberta, Simonato, Barbara

المساهمون: Tolve, Roberta, Simonato, Barbara

مصطلحات موضوعية: Fortification process, Cereal-based foodstuffs, Technological properties, Nutritional properties, Sensory analysis

Relation: info:eu-repo/semantics/altIdentifier/pmid/38672855; volume:13; issue:8; firstpage:1; lastpage:3; numberofpages:3; journal:FOODS; https://hdl.handle.net/11562/1125886; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85191332614

الاتاحة: https://hdl.handle.net/11562/1125886
https://doi.org/10.3390/foods13081182

المؤلفون: Bruttomesso, Margherita, Bianchi, Federico, Pasqualoni, Ilaria, Rizzi, Corrado, Simonato, Barbara

المساهمون: Bruttomesso, Margherita, Bianchi, Federico, Pasqualoni, Ilaria, Rizzi, Corrado, Simonato, Barbara

مصطلحات موضوعية: Acheta domesticus, Pancakes fortification, Rheology, Texture analysis

Relation: volume:199; firstpage:1; lastpage:8; numberofpages:8; journal:LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE; https://hdl.handle.net/11562/1125887; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85191027955

الاتاحة: https://hdl.handle.net/11562/1125887
https://doi.org/10.1016/j.lwt.2024.116073

المؤلفون: Tolve, Roberta, Bianchi, Federico, Lomuscio, Elisabetta, Sportiello, Lucia, Simonato, Barbara

المساهمون: Tolve, Roberta, Bianchi, Federico, Lomuscio, Elisabetta, Sportiello, Lucia, Simonato, Barbara

مصطلحات موضوعية: bioactive compounds, bread, functional food, microencapsulation, sensory properties, shelf-life

وصف الملف: STAMPA

Relation: info:eu-repo/semantics/altIdentifier/pmid/36613312; volume:12; firstpage:1; lastpage:21; numberofpages:21; journal:FOODS; https://hdl.handle.net/11562/1085373; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85145903952

الاتاحة: https://hdl.handle.net/11562/1085373
https://doi.org/10.3390/foods12010096

المؤلفون: Sportiello, Lucia, Tolve, Roberta, Grassi, Federico, Zanoni, Matteo, Simonato, Barbara, Favati, Fabio

المصدر: European Food Research & Technology; Feb2025, Vol. 251 Issue 2, p179-191, 13p

المؤلفون: Rodríguez, Mariela, Bianchi, Federico, Simonato, Barbara, Rizzi, Corrado, Fontana, Ariel, Tironi, Valeria A.

المساهمون: Rodríguez, Mariela, Bianchi, Federico, Simonato, Barbara, Rizzi, Corrado, Fontana, Ariel, Tironi, Valeria A.

مصطلحات موضوعية: Bread, grape pomace peels, amaranth flour, functional ingredients

Relation: info:eu-repo/semantics/altIdentifier/pmid/38099478; info:eu-repo/semantics/altIdentifier/wos/WOS:001125603600001; volume:15; issue:2; firstpage:608; lastpage:624; numberofpages:17; journal:FOOD & FUNCTION; https://hdl.handle.net/11562/1118006; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85180068015

الاتاحة: https://hdl.handle.net/11562/1118006
https://doi.org/10.1039/D3FO04494G

المؤلفون: Bianchi, Federico, Cervini, Mariasole, Giuberti, Gianluca, Rocchetti, Gabriele, Lucini, Luigi, Simonato, Barbara

المصدر: International Journal of Food Science & Technology ; volume 57, issue 8, page 4847-4858 ; ISSN 0950-5423 1365-2621

الاتاحة: https://doi.org/10.1111/ijfs.15720
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15720
https://onlinelibrary.wiley.com/doi/full-xml/10.1111/ijfs.15720

المؤلفون: Bianchi, Federico, Giuberti, Gianluca, Cervini, Mariasole, Simonato, Barbara

المساهمون: Università degli Studi di Verona

المصدر: Food and Bioprocess Technology ; volume 15, issue 7, page 1563-1572 ; ISSN 1935-5130 1935-5149

الاتاحة: http://dx.doi.org/10.1007/s11947-022-02838-9
https://link.springer.com/content/pdf/10.1007/s11947-022-02838-9.pdf
https://link.springer.com/article/10.1007/s11947-022-02838-9/fulltext.html

المؤلفون: Pasini, Gabriella, Cullere, Marco, Vegro, Mara, Simonato, Barbara, Dalle Zotte, Antonella

المساهمون: Università degli Studi di Padova

المصدر: LWT ; volume 164, page 113638 ; ISSN 0023-6438

الاتاحة: http://dx.doi.org/10.1016/j.lwt.2022.113638
https://api.elsevier.com/content/article/PII:S0023643822005734?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0023643822005734?httpAccept=text/plain

المؤلفون: Bianchi Federico, Tolve Roberta, Rainero Giada, Bordiga Matteo, Brennan Charles S., Simonato Barbara

المساهمون: Bianchi, Federico, Tolve, Roberta, Rainero, Giada, Bordiga, Matteo, Brennan Charles, S., Simonato, Barbara

مصطلحات موضوعية: Agro-industrial by-product, bioactive compounds, circular economy, fibre, pasta, phytochemicals, polyphenols

وصف الملف: STAMPA

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000661077300001; firstpage:1; lastpage:11; numberofpages:11; journal:INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY; http://hdl.handle.net/11562/1045532; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85107760138

الاتاحة: http://hdl.handle.net/11562/1045532
https://doi.org/10.1111/ijfs.15168

المؤلفون: Simonato Barbara

المساهمون: Simonato, Barbara

مصطلحات موضوعية: Fortification, Pasta, Baked Products, New product development, Gluten-free product

وصف الملف: STAMPA

Relation: info:eu-repo/semantics/altIdentifier/pmid/33946777; info:eu-repo/semantics/altIdentifier/wos/WOS:000653861200001; volume:10; issue:5; firstpage:1; lastpage:2; numberofpages:2; journal:FOODS; http://hdl.handle.net/11562/1043960; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85105807300

الاتاحة: http://hdl.handle.net/11562/1043960
https://doi.org/10.3390/foods10050975

المؤلفون: Rainero, Giada, Bianchi, Federico, Rizzi, Corrado, Cervini, Mariasole, Giuberti, Gianluca, Simonato, Barbara

المساهمون: Faculty of Science and Engineering, University of Manchester

المصدر: Journal of the Science of Food and Agriculture ; volume 102, issue 6, page 2545-2552 ; ISSN 0022-5142 1097-0010

الاتاحة: http://dx.doi.org/10.1002/jsfa.11596
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11596
https://onlinelibrary.wiley.com/doi/full-xml/10.1002/jsfa.11596

المؤلفون: Arapitsas, Panagiotis, Curioni, Andrea, Gambuti, Angelita, Gerbi, Vincenzo, Giacosa, Simone, Marangon, Matteo, Mattivi, Fulvio, Moio, Luigi, Parpinello, Giuseppina, Piombino, Paola, Ricci, Arianna, Río Segade, Susana, Rolle, Luca, Simonato, Barbara, Tornielli, Giovanni Battista, Versari, Andrea, Vincenzi, Simone, Ugliano, Maurizio

المساهمون: Escribano Bailón, María Teresa, García Estévez, Ignacio, González Paramás, Ana María, Dueñas Patón, Montserrat, Arapitsas, Panagioti, Curioni, Andrea, Gambuti, Angelita, Gerbi, Vincenzo, Giacosa, Simone, Marangon, Matteo, Mattivi, Fulvio, Moio, Luigi, Parpinello, Giuseppina, Piombino, Paola, Ricci, Arianna, Río Segade, Susana, Rolle, Luca, Simonato, Barbara, Tornielli, Giovanni Battista, Versari, Andrea, Vincenzi, Simone, Ugliano, Maurizio

مصطلحات موضوعية: tannin, Italian red wine, chemical analysi, astringency

وصف الملف: STAMPA

Relation: info:eu-repo/semantics/altIdentifier/isbn/978-84-697-4579-3; ispartofbook:Book of Abstracts IVAS2017; In Vino Analytica Scientia 2017; firstpage:155; lastpage:155; numberofpages:1; alleditors:Escribano Bailón, María Teresa; García Estévez, Ignacio; González Paramás, Ana María; Dueñas Patón, Montserrat; http://hdl.handle.net/11585/664380

الاتاحة: http://hdl.handle.net/11585/664380

المؤلفون: Sportiello, Lucia, Favati, Fabio, Condelli, Nicola, Di Cairano, Maria, Caruso, Marisa Carmela, Simonato, Barbara, Tolve, Roberta, Galgano, Fernanda

المصدر: Food Chemistry ; volume 405, page 134703 ; ISSN 0308-8146

الاتاحة: http://dx.doi.org/10.1016/j.foodchem.2022.134703
https://api.elsevier.com/content/article/PII:S0308814622026656?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0308814622026656?httpAccept=text/plain

المؤلفون: RIZZI, Corrado, MAINENTE, Federica, Pasini, Gabriella, SIMONATO, Barbara

المساهمون: Rizzi, Corrado, Mainente, Federica, Pasini, Gabriella, Simonato, Barbara

مصطلحات موضوعية: fining protein, technological enzyme, residual protein detection, allergy, food ethic, wine labelling laws

وصف الملف: STAMPA

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000375411400001; volume:34; issue:2; firstpage:93; lastpage:104; numberofpages:12; journal:CZECH JOURNAL OF FOOD SCIENCES; http://hdl.handle.net/11562/944271; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-84969962249

الاتاحة: http://hdl.handle.net/11562/944271
https://doi.org/10.17221/357/2015-CJFS

المؤلفون: Bianchi, Federico, Cervini, Mariasole, Giuberti, Gianluca, Simonato, Barbara

المصدر: Foods; Jul2023, Vol. 12 Issue 13, p2584, 13p

مصطلحات موضوعية: FAT substitutes, MUFFINS, FAT, SUNFLOWER seed oil, DIETARY fiber, WINES

المؤلفون: Simonato Barbara, Tolve Roberta, Rainero Giada, Rizzi Corrado, Sega Davide, Rocchetti Gabriele, Lucini Luigi, Giuberti Gianluca

المساهمون: Simonato, Barbara, Tolve, Roberta, Rainero, Giada, Rizzi, Corrado, Sega, Davide, Rocchetti, Gabriele, Lucini, Luigi, Giuberti, Gianluca

مصطلحات موضوعية: Moringa oleifera L, fortified fresh pasta, total phenolic compound, mineral, sensory analysis

وصف الملف: STAMPA

Relation: info:eu-repo/semantics/altIdentifier/pmid/33401782; info:eu-repo/semantics/altIdentifier/wos/000571515000001; volume:101; firstpage:1920; lastpage:1925; numberofpages:6; journal:JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; http://hdl.handle.net/11562/1034870; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85091294559

الاتاحة: http://hdl.handle.net/11562/1034870
https://doi.org/10.1002/jsfa.10807