Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products by Barbara Simonato

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Hidden exogenous proteins in wine: problems, methods of detection and related legislation - a review by Corrado Rizzi, Federica Mainente, Gabriella Pasini, Barbara Simonato

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The Potential of Wine Lees as a Fat Substitute for Muffin Formulations by Federico Bianchi, Mariasole Cervini, Gianluca Giuberti, Barbara Simonato

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Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders by Federico Bianchi, Elisabetta Lomuscio, Corrado Rizzi, Barbara Simonato

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Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta by Roberta Tolve, Gabriella Pasini, Fabiola Vignale, Fabio Favati, Barbara Simonato

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Current Advantages in the Application of Microencapsulation in Functional Bread Development by Roberta Tolve, Federico Bianchi, Elisabetta Lomuscio, Lucia Sportiello, Barbara Simonato

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Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product by Elisabetta Lomuscio, Federico Bianchi, Mariasole Cervini, Gianluca Giuberti, Barbara Simonato, Corrado Rizzi

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Effect of <i>Moringa oleifera</i> L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta by Gabriele Rocchetti, Corrado Rizzi, Gabriella Pasini, Luigi Lucini, Gianluca Giuberti, Barbara Simonato

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Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties by Roberta Tolve, Barbara Simonato, Giada Rainero, Federico Bianchi, Corrado Rizzi, Mariasole Cervini, Gianluca Giuberti

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Changes in Wine Aroma Composition According to Botrytized Berry Percentage: A Preliminary Study on Amarone Wine by Bruno Fedrizzi, Giovanna Caramia, Michela Cipriani, Fabio Finato, Barbara Simonato, Emanuele Tosi, Giacomo Zapparoli

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Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread by Gabriele Rocchetti, Corrado Rizzi, Mariasole Cervini, Giada Rainero, Federico Bianchi, Gianluca Giuberti, Luigi Lucini, Barbara Simonato

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