Barbara Simonato
University of Verona
Research Interests
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Articles (20)
Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties
In the wake of the United Nations’ Agenda 2030, a global commitment to advancing well-being, sustainable living, and waste reduction, the spotlight on cereal-based food products with high added value has intensified [...]
Year:
2024
Collaborators (6)
Lutz Grossmann
University of Massachusetts Amherst
UNITED STATES
Anna Lisa Piccinelli
Associate Professor of Food Chemistry
University of Salerno
ITALY
Gianluca Giuberti
Università Cattolica del Sacro Cuore
ITALY
Roberta Tolve
University of Verona
ITALY
Simone Vincenzi
Associate Professor
University of Padova
ITALY
Antonella DALLE ZOTTE
PROFESSOR
University of Padova
ITALY
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