Barbara Simonato

University of Verona — Italy

Agricultural and Biological Sciences · Life Sciences

26h-index2.3kcitations100works4.62yr avg
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Research Topics

Fermentation and Sensory Analysis(30), Food composition and properties(25), Horticultural and Viticultural Research(23), Food Allergy and Anaphylaxis Research(20), Phytochemicals and Antioxidant Activities(18)

Publications100 total

Inulin's paradoxical effect on Ca( <scp>ii</scp> )-alginate encapsulation of phenolic extracts
Sustainable Food Technology·2026Open Access
Functional Breads Enriched With Amaranth Flour and Grape Pomace Peels: Protein Fraction Bioaccessibility and Antioxidant Properties
Sustainable Food Proteins·2025Open Access
Protein-polyphenol complexation vs. conjugation: A review on mechanisms, functional differences, and antioxidant-emulsifier roles
Food Hydrocolloids·2025· 20 citedOpen Access
Unveiling the effects of sieving and drying on ultrasound-assisted extraction of bioactive compounds from spent sour cherry pomace
Ultrasonics Sonochemistry·2025· 3 citedOpen Access
Sustainable Sparkling Cherry Wine Production from Early and Late Varieties: Insights into Technological Properties and Volatile Compounds
Food and Bioprocess Technology·2025· 2 citedOpen Access
Pulses Protein Concentrates and Isolates as Stand-Alone Plant-Based Egg Replacers: An Explorative Study of Their Functional Properties and Technological Effect in Pancakes
Food and Bioprocess Technology·2025· 4 citedOpen Access
Eco-friendly extraction of anthocyanins compounds from red radicchio by-products with natural deep eutectic solvents
European Food Research and Technology·2024· 6 cited
Impact of Functional Ingredients on the Technological, Sensory, and Health Properties of Bakery Products
Foods·2024Open Access
The Impact of Selected Ingredients on the Predicted Glycemic Index and Technological Properties of Bread
Foods·2024· 8 citedOpen Access
Fermentation Performances and Aroma Contributions of Selected Non-Saccharomyces Yeasts for Cherry Wine Production
Foods·2024· 4 citedOpen Access
Fortification of durum wheat fresh pasta with red chicory by-product powder: Effects on technological, nutritional, and sensory properties
LWT·2024· 4 citedOpen Access
Evaluation of the technological and compositional features of pancakes fortified with Acheta domesticus
LWT·2024· 8 citedOpen Access
Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties
Foods·2024· 1 citedOpen Access
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· 10 cited
The Potential of Wine Lees as a Fat Substitute for Muffin Formulations
Foods·2023· 13 citedOpen Access
Current Advantages in the Application of Microencapsulation in Functional Bread Development
Foods·2022· 33 citedOpen Access
Hydrophobic deep eutectic solvents in the food sector: Focus on their use for the extraction of bioactive compounds
Food Chemistry·2022· 76 cited
Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product
Foods·2022· 22 citedOpen Access
Potentiality of protein fractions from the house cricket (Acheta domesticus) and yellow mealworm (Tenebrio molitor) for pasta formulation
LWT·2022· 77 citedOpen Access
Fortification of Durum Wheat Fresh Pasta with Maqui (Aristotelia chilensis) and Its Effects on Technological, Nutritional, Sensory Properties, and Predicted Glycemic Index
Food and Bioprocess Technology·2022· 23 citedOpen Access
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Frequent Co-authors

Gabriella Pasini(17), Corrado Rizzi(11), Andrea Curioni(11), Giacomo Zapparoli(10), Federico Bianchi(9), Gianluca Giuberti(9), Federica Mainente(9), Roberta Tolve(8), Mariasole Cervini(7), Matteo Giannattasio(7), Marilinda Lorenzini(7), Giada Rainero(5), Fabio Favati(5), Giacomo Pasini(4), Gabriele Rocchetti(4), Luigi Lucini(4), Angelo D. B. Peruffo(3), Emanuele Tosi(3), Fabio Finato(3), Serena Tolin(3)