| Focus on gluten free biscuits: Ingredients and issues M Di Cairano, F Galgano, R Tolve, MC Caruso, N Condelli Trends in Food Science & Technology 81, 203-212, 2018 | 154 | 2018 |
| 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 | 124 | 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 | 121 | 2021 |
| 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 and Technology 56 (9), 4356-4366, 2021 | 92 | 2021 |
| Encapsulation of health-promoting ingredients: applications in foodstuffs R Tolve, F Galgano, MC Caruso, FL Tchuenbou-Magaia, N Condelli, ... International journal of food sciences and nutrition 67 (8), 888-918, 2016 | 87 | 2016 |
| 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 | 83 | 2020 |
| Gluten-free brewing: Issues and perspectives N Cela, N Condelli, MC Caruso, G Perretti, M Di Cairano, R Tolve, ... Fermentation 6 (2), 53, 2020 | 67 | 2020 |
| Microencapsulation as a tool for the formulation of functional foods: The phytosterols’ case study R Tolve, N Cela, N Condelli, M Di Cairano, MC Caruso, F Galgano Foods 9 (4), 470, 2020 | 62 | 2020 |
| 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 | 57 | 2021 |
| Fortification of dark chocolate with microencapsulated phytosterols: Chemical and sensory evaluation R Tolve, N Condelli, MC Caruso, D Barletta, F Favati, F Galgano Food & Function 9 (2), 1265-1273, 2018 | 51 | 2018 |
| Conventional and organic foods: A comparison focused on animal products F Galgano, R Tolve, MA Colangelo, T Scarpa, MC Caruso Cogent Food & Agriculture 2 (1), 1142818, 2016 | 50 | 2016 |
| Hydrophobic deep eutectic solvents in the food sector: Focus on their use for the extraction of bioactive compounds L Sportiello, F Favati, N Condelli, M Di Cairano, MC Caruso, B Simonato, ... Food Chemistry 405, 134703, 2023 | 47 | 2023 |
| Evaluation of the oxidative stability of bakery products by OXITEST method and sensory analysis MC Caruso, F Galgano, MA Colangelo, N Condelli, T Scarpa, R Tolve, ... European Food Research and Technology 243, 1183-1191, 2017 | 46 | 2017 |
| Extraction kinetics of total polyphenols, flavonoids, and condensed tannins of lentil seed coat: Comparison of solvent and extraction methods F Galgano, R Tolve, T Scarpa, MC Caruso, L Lucini, B Senizza, ... Foods 10 (8), 1810, 2021 | 38 | 2021 |
| Use of underexploited flours for the reduction of glycaemic index of gluten-free biscuits: Physicochemical and sensory characterization M Di Cairano, N Condelli, MC Caruso, N Cela, R Tolve, F Galgano Food and Bioprocess Technology 14 (8), 1490-1502, 2021 | 37 | 2021 |
| Assessment of brewing attitude of unmalted cereals and pseudocereals for gluten free beer production N Cela, F Galgano, G Perretti, M Di Cairano, R Tolve, N Condelli Food Chemistry 384, 132621, 2022 | 35 | 2022 |
| Development and characterization of phytosterol-enriched oil microcapsules for foodstuff application R Tolve, N Condelli, A Can, FL Tchuenbou-Magaia Food and Bioprocess Technology 11, 152-163, 2018 | 34 | 2018 |
| Encapsulation of bioactive compounds for the formulation of functional animal feeds: The biofortification of derivate foods R Tolve, F Tchuenbou-Magaia, M Di Cairano, MC Caruso, T Scarpa, ... Animal Feed Science and Technology 279, 115036, 2021 | 32 | 2021 |
| Current advantages in the application of microencapsulation in functional bread development R Tolve, F Bianchi, E Lomuscio, L Sportiello, B Simonato Foods 12 (1), 96, 2022 | 28 | 2022 |
| Physico-chemical and sensory acceptability of no added sugar chocolate spreads fortified with multiple micronutrients R Tolve, FL Tchuenbou-Magaia, D Verderese, B Simonato, D Puggia, ... Food Chemistry 364, 130386, 2021 | 25 | 2021 |
Fernanda Galganouniversità della BasilicataΗ διεύθυνση ηλεκτρονικού ταχυδρομείου έχει επαληθευτεί στον τομέα unibas.it
