| Food allergy to wheat products: the effect of bread baking and in vitro digestion on wheat allergenic proteins. A study with bread dough, crumb, and crust B Simonato, G Pasini, M Giannattasio, ADB Peruffo, F De Lazzari, ... Journal of Agricultural and Food Chemistry 49 (11), 5668-5673, 2001 | 136 | 2001 |
| Modifications of wheat flour proteins during in vitro digestion of bread dough, crumb, and crust: an electrophoretic and immunological study G Pasini, B Simonato, M Giannattasio, ADB Peruffo, A Curioni Journal of agricultural and food chemistry 49 (5), 2254-2261, 2001 | 125 | 2001 |
| IgE binding to soluble and insoluble wheat flour proteins in atopic and non‐atopic patients suffering from gastrointestinal symptoms after wheat ingestion B Simonato, F De Lazzari, G Pasini, F Polato, M Giannattasio, ... Clinical & Experimental Allergy 31 (11), 1771-1778, 2001 | 119 | 2001 |
| Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties B Simonato, S Trevisan, R Tolve, F Favati, G Pasini Lwt 114, 108368, 2019 | 107 | 2019 |
| Assessment of yeasts for apple juice fermentation and production of cider volatile compounds M Lorenzini, B Simonato, D Slaghenaufi, M Ugliano, G Zapparoli Lwt 99, 224-230, 2019 | 101 | 2019 |
| Wheat bread fortification by grape pomace powder: Nutritional, technological, antioxidant, and sensory properties R Tolve, B Simonato, G Rainero, F Bianchi, C Rizzi, M Cervini, G Giuberti Foods 10 (1), 75, 2021 | 96 | 2021 |
| Effects of different enological treatments on dissolved oxygen in wines. M Castellari, B Simonato, GB Tornielli, P Spinelli, R Ferrarini Italian Journal of Food Science/Rivista Italiana di Scienza degli Alimenti …, 2004 | 96 | 2004 |
| Effect of pasta drying temperature on gastrointestinal digestibility and allergenicity of durum wheat proteins M De Zorzi, A Curioni, B Simonato, M Giannattasio, G Pasini Food Chemistry 104 (1), 353-363, 2007 | 77 | 2007 |
| IgE‐mediated allergy to corn: a 50 kDa protein, belonging to the Reduced Soluble Proteins, is a major allergen G Pasini, B Simonato, A Curioni, S Vincenzi, A Cristaudo, B Santucci, ... Allergy 57 (2), 98-106, 2002 | 77 | 2002 |
| Urticaria from beer: an immediate hypersensitivity reaction due to a 10‐kDa protein derived from barley Curioni, Santucci, Cristaudo, Canistraci, Pietravalle, Simonato, ... Clinical & Experimental Allergy 29 (3), 407-413, 1999 | 76 | 1999 |
| Effect of grape pomace addition on the technological, sensory, and nutritional properties of durum wheat pasta R Tolve, G Pasini, F Vignale, F Favati, B Simonato Foods 9 (3), 354, 2020 | 75 | 2020 |
| Technological, nutritional and sensory properties of pasta fortified with agro‐industrial by‐products: a review F Bianchi, R Tolve, G Rainero, M Bordiga, CS Brennan, B Simonato International Journal of Food Science & Technology 56 (9), 4356-4366, 2021 | 73 | 2021 |
| Effects of noble rot on must composition and aroma profile of Amarone wine produced by the traditional grape withering protocol E Tosi, B Fedrizzi, M Azzolini, F Finato, B Simonato, G Zapparoli Food Chemistry 130 (2), 370-375, 2012 | 68 | 2012 |
| Mass spectrometry detection of egg proteins in red wines treated with egg white S Tolin, G Pasini, A Curioni, G Arrigoni, A Masi, F Mainente, B Simonato Food Control 23 (1), 87-94, 2012 | 66 | 2012 |
| Analysis of commercial wines by LC-MS/MS reveals the presence of residual milk and egg white allergens S Tolin, G Pasini, B Simonato, F Mainente, G Arrigoni Food Control 28 (2), 321-326, 2012 | 64 | 2012 |
| Changes in wine aroma composition according to botrytized berry percentage: A preliminary study on Amarone wine B Fedrizzi, E Tosi, B Simonato, F Finato, M Cipriani, G Caramia, ... Food Technology and Biotechnology 49 (4), 529-535, 2011 | 55 | 2011 |
| Breadstick fortification with red grape pomace: Effect on nutritional, technological and sensory properties G Rainero, F Bianchi, C Rizzi, M Cervini, G Giuberti, B Simonato Journal of the Science of Food and Agriculture 102 (6), 2545-2552, 2022 | 54 | 2022 |
| Immunochemical and mass spectrometry detection of residual proteins in gluten fined red wine B Simonato, F Mainente, S Tolin, G Pasini Journal of Agricultural and Food Chemistry 59 (7), 3101-3110, 2011 | 51 | 2011 |
| Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder B Simonato, R Tolve, G Rainero, C Rizzi, D Sega, G Rocchetti, L Lucini, ... Journal of the Science of Food and Agriculture 101 (5), 1920-1925, 2021 | 50 | 2021 |
| Identification of metabolic content of selected Amarone wine R Consonni, LR Cagliani, V Guantieri, B Simonato Food chemistry 129 (2), 693-699, 2011 | 43 | 2011 |
