Roberta Tolve

University of Verona

Italy

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Articles (17)

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2025

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2025

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 [...]

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2024

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2024

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2024

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2024

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2024

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2023

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2023

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2022

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2022

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2022

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2022

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2021

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2021

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2021

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2021

Collaborators (7)

Fideline Laure Tchuenbou-Magaia

Senior Lecturer

University of Wolverhampton

UNITED KINGDOM

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Fernanda Galgano

University of Basilicata

ITALY

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Maria Cristina Mele

Università Cattolica del Sacro Cuore

ITALY

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Barbara Simonato

University of Verona

ITALY

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Luigi Lucini

ITALY

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Fabio Favati

Associate Professor of Food Science & Technology

University of Verona

ITALY

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Iza Radecka

University of Wolverhampton

UNITED KINGDOM

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Roberta Tolve

Research Interests

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Articles (17)

Eco-friendly extraction of anthocyanins compounds from red radicchio by-products with natural deep eutectic solvents

Green Extraction of Carotenoids from Pumpkin By-Products Using Natural Hydrophobic Deep Eutectic Solvents: Preliminary Insights

Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties

Optimizing carotenoids NaHDES extraction for enhancing spreadable chocolate's nutritional value

The Impact of Selected Ingredients on the Predicted Glycemic Index and Technological Properties of Bread

A Sensory Shelf-Life Study for the Evaluation of New Eco-Sustainable Packaging of Single-Portion Croissants

Impact of Functional Ingredients on the Technological, Sensory, and Health Properties of Bakery Products

Lentil seed coat as a source of phenolic compounds: influence of geographical origin and genotype

Strategies for Producing Low FODMAPs Foodstuffs: Challenges and Perspectives

Shelf-Life Prediction and Thermodynamic Properties of No Added Sugar Chocolate Spread Fortified with Multiple Micronutrients

Co-encapsulation of vitamin D and rutin in chitosan-zein microparticles

Current Advantages in the Application of Microencapsulation in Functional Bread Development

Assessment of brewing attitude of unmalted cereals and pseudocereals for gluten free beer production

Encapsulation of bioactive compounds for the formulation of functional animal feeds: The biofortification of derivate foods

Use of Underexploited Flours for the Reduction of Glycaemic Index of Gluten-Free Biscuits: Physicochemical and Sensory Characterization

Extraction Kinetics of Total Polyphenols, Flavonoids, and Condensed Tannins of Lentil Seed Coat: Comparison of Solvent and Extraction Methods

Optimization Model of Phenolics Encapsulation Conditions for Biofortification in Fatty Acids of Animal Food Products

Collaborators (7)

Fideline Laure Tchuenbou-Magaia

Fernanda Galgano

Maria Cristina Mele

Barbara Simonato

Luigi Lucini

Fabio Favati

Iza Radecka

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