| 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 B Simonato, G Pasini, M Giannattasio, ADB Peruffo, F De Lazzari, ... Journal of Agricultural and Food Chemistry 49 (11), 5668-5673, 2001 | 136 | 2001 |
| Modifications of wheat flour proteins during in vitro digestion of bread dough, crumb, and crust: an electrophoretic and immunological study G Pasini, B Simonato, M Giannattasio, ADB Peruffo, A Curioni Journal of agricultural and food chemistry 49 (5), 2254-2261, 2001 | 125 | 2001 |
| Characterisation of sorghum kafirins in relation to their cross-linking behaviour INA El Nour, AD Peruffo, A Curioni Journal of Cereal Science 28 (2), 197-207, 1998 | 121 | 1998 |
| IgE binding to soluble and insoluble wheat flour proteins in atopic and non‐atopic patients suffering from gastrointestinal symptoms after wheat ingestion B Simonato, F De Lazzari, G Pasini, F Polato, M Giannattasio, ... Clinical & Experimental Allergy 31 (11), 1771-1778, 2001 | 119 | 2001 |
| Lack of intestinal mucosal toxicity of Triticum monococcum in celiac disease patients D Pizzuti, A Buda, A D'Odorico, R D'Incà, S Chiarelli, A Curioni, ... Scandinavian Journal of Gastroenterology 41 (11), 1305-1311, 2006 | 117 | 2006 |
| Major proteins of beer and their precursors in barley: electrophoretic and immunological studies A Curioni, G Pressi, L Furegon, ADB Peruffo Journal of Agricultural and Food Chemistry 43 (10), 2620-2626, 1995 | 105 | 1995 |
| Current and future strategies for wine yeast lees valorization A De Iseppi, G Lomolino, M Marangon, A Curioni Food Research International 137, 109352, 2020 | 87 | 2020 |
| Study of combined effect of proteins and bentonite fining on the wine aroma loss S Vincenzi, A Panighel, D Gazzola, R Flamini, A Curioni Journal of agricultural and food chemistry 63 (8), 2314-2320, 2015 | 83 | 2015 |
| Protein evolution during the early stages of white winemaking and its relations with wine stability S Vincenzi, M Marangon, S Tolin, A Curioni Australian Journal of Grape and Wine Research 17 (1), 20-27, 2011 | 82 | 2011 |
| Development of a new procedure for protein recovery and quantification in wine S Vincenzi, S Mosconi, G Zoccatelli, C Dalla Pellegrina, G Veneri, ... American Journal of Enology and Viticulture 56 (2), 182-187, 2005 | 81 | 2005 |
| Effect of pasta drying temperature on gastrointestinal digestibility and allergenicity of durum wheat proteins M De Zorzi, A Curioni, B Simonato, M Giannattasio, G Pasini Food Chemistry 104 (1), 353-363, 2007 | 77 | 2007 |
| IgE‐mediated allergy to corn: a 50 kDa protein, belonging to the Reduced Soluble Proteins, is a major allergen G Pasini, B Simonato, A Curioni, S Vincenzi, A Cristaudo, B Santucci, ... Allergy 57 (2), 98-106, 2002 | 77 | 2002 |
| Urticaria from beer: an immediate hypersensitivity reaction due to a 10‐kDa protein derived from barley Curioni, Santucci, Cristaudo, Canistraci, Pietravalle, Simonato, ... Clinical & Experimental Allergy 29 (3), 407-413, 1999 | 76 | 1999 |
| Roles of proteins, polysaccharides, and phenolics in haze formation in white wine via reconstitution experiments D Gazzola, SC Van Sluyter, A Curioni, EJ Waters, M Marangon Journal of agricultural and food chemistry 60 (42), 10666-10673, 2012 | 74 | 2012 |
| Heating and reduction affect the reaction with tannins of wine protein fractions differing in hydrophobicity M Marangon, S Vincenzi, M Lucchetta, A Curioni Analytica Chimica Acta 660 (1-2), 110-118, 2010 | 70 | 2010 |
| Wine fining with plant proteins M Marangon, S Vincenzi, A Curioni Molecules 24 (11), 2186, 2019 | 67 | 2019 |
| Mass spectrometry detection of egg proteins in red wines treated with egg white S Tolin, G Pasini, A Curioni, G Arrigoni, A Masi, F Mainente, B Simonato Food Control 23 (1), 87-94, 2012 | 66 | 2012 |
| Detection of pectinmethylesterase activity in presence of methanol during grape pomace storage F Zocca, G Lomolino, A Curioni, P Spettoli, A Lante Food Chemistry 102 (1), 59-65, 2007 | 57 | 2007 |
| Removal of specific protein components by chitin enhances protein stability in a white wine S Vincenzi, M Polesani, A Curioni American journal of enology and viticulture 56 (3), 246-254, 2005 | 57 | 2005 |
| Foamability of Prosecco wine: Cooperative effects of high molecular weight glycocompounds and wine PR-proteins S Vincenzi, A Crapisi, A Curioni Food Hydrocolloids 34, 202-207, 2014 | 56 | 2014 |
