Barbara Simonato
Associate Professor
Department of Biotechnology
University of Vermont
Italy
Biography
Dr. Barbara Simonato is currently working as a Associate Professor in the Department of Department of Biotechnology, University of Verona , Italy. His research interests includes FOOD SCIENCE AND TECHNOLOGY. He /she is serving as an editorial member and reviewer of several international reputed journals. Dr. Barbara Simonato is the member of many international affiliations. He/ She has successfully completed his Administrative responsibilities. He /she has authored of many research articles/books related to FOOD SCIENCE AND TECHNOLOGY.
Research Interest
FOOD SCIENCE AND TECHNOLOGY
Publications
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De Zorzi M, Curioni A, Simonato B, Giannattasio M, Pasini G. Effect of pasta drying temperature on gastrointestinal digestibility and allergenicity of durum wheat proteins. Food Chemistry. 2007 Dec 31;104(1):353-63.
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Pasini G, Simonato B, Giannattasio M, Peruffo AD, Curioni A. Modifications of wheat flour proteins during in vitro digestion of bread dough, crumb, and crust: an electrophoretic and immunological study. Journal of agricultural and food chemistry. 2001 May 21;49(5):2254-61.
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Simonato B, Pasini G, Giannattasio M, Peruffo AD, De Lazzari F, Curioni A. 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. Journal of Agricultural and Food Chemistry. 2001 Nov 19;49(11):5668-73.
