Publications by authors named "Barbara Prandi"

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How food wastes can be converted into new products: European legislation and analysis of enzymatic hydrolysis.
Laura Esposito, Francesca Accardo, Barbara Prandi, Tullia Tedeschi

N Biotechnol· December 2025

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Plant-based burgers: prototypes development, study of protein digestibility, and safety assessment.
Sara Cutroneo, Octavian Augustin Mihalache, Barbara Prandi, Marie Cristin Baune, Florian Singer

Food Res Int· November 2025

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Effect of fermentation with selected lactic acid bacteria strains on the molecular and technological properties of sorghum batters.
Miriam Chiodetti, Saverio Monica, Elena Bancalari, Benedetta Bottari, Andrea Fuso, Barbara Prandi

Food Chem· August 2025

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How D-amino acids embedded in the protein sequence modify its digestibility: Behaviour of digestive enzymes tested on a model peptide used as target.
Francesca Accardo, Barbara Prandi, Luca Dellafiora, Tullia Tedeschi, Stefano Sforza

Food Chem· November 2024

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Black soldier fly (Hermetia illucens L.) whole and fractionated larvae: In vitro protein digestibility and effect of lipid and chitin removal.
Maria Giulia Bonomini, Barbara Prandi, Augusta Caligiani

Food Res Int· November 2024

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Exploitation of bones-rich poultry by-products to produce protein hydrolysates: optimization of hydrolysis parameters and chemical characterization.
Barbara Prandi, Seyedehparya Samaei, Fabio Beninati, Andrea Nardi, Tullia Tedeschi

Poult Sci· August 2024

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Molecular Characterization of the Allergenic Arginine Kinase from the Edible Insect Hermetia illucens (Black Soldier Fly).
Danila Delfino, Barbara Prandi, Luisa Calcinai, Erminia Ridolo, Luca Dellafiora

Mol Nutr Food Res· May 2024

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Assessment of Protein Quality and Digestibility in Plant-Based Meat Analogues.
Sara Cutroneo, Barbara Prandi, Nicoletta Pellegrini, Stefano Sforza, Tullia Tedeschi

J Agric Food Chem· April 2024

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Molecular characterization and allergenicity assessment of different samples of Mung Bean.
Luisa Calcinai, Barbara Prandi, Andrea Faccini, Ilaria Puxeddu, Tullia Tedeschi

Food Chem X· December 2023

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Comparison of protein quality and digestibility between plant-based and meat-based burgers.
Sara Cutroneo, Barbara Prandi, Andrea Faccini, Nicoletta Pellegrini, Stefano Sforza

Food Res Int· October 2023

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Allergenicity of tropomyosin variants identified in the edible insect Hermetia illucens (black soldier fly).
Danila Delfino, Barbara Prandi, Erminia Ridolo, Luca Dellafiora, Lorenzo Pedroni

Food Chem· October 2023

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Evaluation of in vitro whey protein digestibility in a protein-catechins model system mimicking milk chocolate: Interaction with flavonoids does not hinder protein bioaccessibility.
Francesca Accardo, Barbara Prandi, Francesca Terenziani, Tullia Tedeschi, Stefano Sforza

Food Res Int· July 2023

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Label-Free Quantification by Liquid Chromatography-Tandem Mass Spectrometry of the Kunitz Inhibitor of Trypsin KTI3 in Soy Products.
Barbara Prandi, Chiara Vacca, Stefano Sforza, Tullia Tedeschi

J Agric Food Chem· June 2023

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Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion.
Barbara Prandi, Fatma Boukid, Simon Van De Walle, Sara Cutroneo, Josep Comaposada

Foods· June 2023

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Effectiveness of enzymatic hydrolysis for reducing the allergenic potential of legume by-products.
Luisa Calcinai, Maria Giulia Bonomini, Giulia Leni, Andrea Faccini, Ilaria Puxeddu, Barbara Prandi

Sci Rep· October 2022

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Structural and chemical changes induced by temperature and pH hinder the digestibility of whey proteins.
Francesca Accardo, Giulia Leni, Tullia Tedeschi, Barbara Prandi, Stefano Sforza

Food Chem· September 2022

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Assessing food authenticity through protein and metabolic markers.
Barbara Prandi, Laura Righetti, Augusta Caligiani, Tullia Tedeschi, Martina Cirlini

Adv Food Nutr Res· September 2022

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Peptide profile of Parmigiano Reggiano cheese after simulated gastrointestinal digestion: From quality drivers to functional compounds.
Vincenzo Castellone, Barbara Prandi, Elena Bancalari, Tullia Tedeschi, Monica Gatti

Front Microbiol· August 2022

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Looking for peptides from rice starch processing by-product: Bioreactor production, anti-tyrosinase and anti-inflammatory activity, and putative taste assessment.
Maura Ferri, Tullia Tedeschi, Barbara Prandi, Elisa Michelini, Maria Maddalena Calabretta

Front Plant Sci· July 2022

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Extraction and Chemical Characterization of Functional Phenols and Proteins from Coffee () By-Products.
Barbara Prandi, Maura Ferri, Stefania Monari, Chiara Zurlini, Ilaria Cigognini

Biomolecules· October 2021

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Targeting the Nutritional Value of Proteins From Legumes By-Products Through Mild Extraction Technologies.
Barbara Prandi, Chiara Zurlini, Cigognini Ilaria Maria, Sara Cutroneo, Martina Di Massimo

Front Nutr· July 2021

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Sprouting of Sorghum ( [L.] Moench): Effect of Drying Treatment on Protein and Starch Features.
Mia Marchini, Alessandra Marti, Claudia Folli, Barbara Prandi, Tommaso Ganino

Foods· February 2021

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The Diverse Potential of Gluten from Different Durum Wheat Varieties in Triggering Celiac Disease: A Multilevel In Vitro, Ex Vivo and In Vivo Approach.
Federica Gaiani, Sara Graziano, Fatma Boukid, Barbara Prandi, Lorena Bottarelli

Nutrients· November 2020

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The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality.
Benedetta Bottari, Alessia Levante, Elena Bancalari, Stefano Sforza, Chiara Bottesini, Barbara Prandi

Front Microbiol· October 2020

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Peptide fingerprinting of Hermetia illucens and Alphitobius diaperinus: Identification of insect species-specific marker peptides for authentication in food and feed.
Giulia Leni, Barbara Prandi, Martina Varani, Andrea Faccini, Augusta Caligiani

Food Chem· August 2020

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