Barbara Prandi - Dissemin

All papers authored by Barbara Prandi

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2024 Danila Delfino, Barbara Prandi

, Erminia Ridolo, Luca Dellafiora

, Lorenzo Pedroni

, Francesca Nicoletta, Davide Cavazzini

, Stefano Sforza, Tullia Tedeschi

, Claudia Folli

Allergenicity of tropomyosin variants identified in the edible insect Hermetia illucens (black soldier fly)

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2023 Barbara Prandi

, Fatma Boukid

, Simon Van De Walle

, Sara Cutroneo, Josep Comaposada, Geert Van Royen

, Stefano Sforza, Tullia Tedeschi, Massimo Castellari

Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion

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2020 Federica Gaiani

, Sara Graziano, Fatma Boukid

, Barbara Prandi

, Lorena Bottarelli, Amelia Barilli

, Arnaldo Dossena, Nelson Marmiroli, Mariolina Gullì

, Gian Luigi de’Angelis, Stefano Sforza

The Diverse Potential of Gluten from Different Durum Wheat Varieties in Triggering Celiac Disease: A Multilevel In Vitro, Ex Vivo and In Vivo Approach

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2019 Fatma Boukid

, Barbara Prandi

, Andrea Faccini, Stefano Sforza

A Complete Mass Spectrometry (MS)-Based Peptidomic Description of Gluten Peptides Generated During In Vitro Gastrointestinal Digestion of Durum Wheat: Implication for Celiac Disease

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Sara Graziano, Silvia Marando, Barbara Prandi

, Fatma Boukid

, Nelson Marmiroli

, Enrico Francia, Nicola Pecchioni, Stefano Sforza, Giovanna Visioli, Mariolina Gullì

Technological Quality and Nutritional Value of Two Durum Wheat Varieties Depend on Both Genetic and Environmental Factors

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2018 Fatma Boukid

, Elena Vittadini, Barbara Prandi

, Monica Mattarozzi, Mia Marchini, Stefano Sforza

, Rhouma Sayar, Yong Weon Seo, Ines Yacoubi, Mondher Mejri

Insights into a century of breeding of durum wheat in Tunisia: The properties of flours and starches isolated from landraces, old and modern genotypes

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Fatma Boukid

, Barbara Prandi

, Elena Vittadini, Enrico Francia, Stefano Sforza

Tracking celiac disease-triggering peptides and whole wheat flour quality as function of germination kinetics

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2017 Fatma Boukid

, Silvia Folloni, Stefano Sforza, Elena Vittadini, Barbara Prandi

Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

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Fatma Boukid

, Barbara Prandi

, Sofie Buhler, Stefano Sforza

Effectiveness of Germination on Protein Hydrolysis as a Way To Reduce Adverse Reactions to Wheat

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Fatma Boukid

, Mondher Mejri, Nicoletta Pellegrini, Stefano Sforza, Barbara Prandi

How Looking for Celiac‐Safe Wheat Can Influence Its Technological Properties

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Fatma Boukid

, Barbara Prandi

, Stefano Sforza, Rhouma Sayar, Yong Weon Seo, Mondher Mejri, Ines Yacoubi

Understanding the Effects of Genotype, Growing Year, and Breeding on Tunisian Durum Wheat Allergenicity. 1. The Baker’s Asthma Case

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Fatma Boukid

, Barbara Prandi

, Stefano Sforza, Rhouma Sayar, Yong Weon Seo, Mondher Mejri, Ines Yacoubi

Understanding the Effects of Genotype, Growing Year, and Breeding on Tunisian Durum Wheat Allergenicity. 2. The Celiac Disease Case

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All papers authored by Barbara Prandi