Search Results - "SIMONATO, B"

Filamentous fungi associated with natural infection of noble rot on withered grapes by Lorenzini, M., Simonato, B., Favati, F., Bernardi, P., Sbarbati, A., Zapparoli, G.

“…The effects of noble rot infection of grapes on the characteristics of different types of wine, including Italian passito wine, are well known. Nevertheless,…”
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PASTA-MAKING PROPERTIES OF THE NEW DURUM WHEAT VARIETY BIENSUR SUITABLE FOR THE NORTHERN MEDITERRANEAN ENVIRONMENT by Visioli, G, VAMERALI, T, C. DAL CORTIVO, Trevisan, S, Simonato, B, Pasini, G

“…Industrial pasta is commonly made from mixtures of semolina from different durum wheat varieties, and there is a very low market presence of mono-varietal…”
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Wine hazing: A predictive assay based on protein and glycoprotein independent recovery and quantification by Fusi, M., Mainente, F., Rizzi, C., Zoccatelli, G., Simonato, B.

“…A two-step method to recover separately wine proteins and glycoproteins, useful to quantify and to analyse them by electrophoresis, has been presented. Five…”
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IgE binding to soluble and insoluble wheat flour proteins in atopic and non-atopic patients suffering from gastrointestinal symptoms after wheat ingestion by Simonato, B., De Lazzari, F., Pasini, G., Polato, F., Giannattasio, M., Gemignani, C., Peruffo, A. D. B., Santucci, B., Plebani, M., Curioni, A.

“…Background The involvement of IgE‐mediated hypersensitivity reactions in the genesis of gastrointestinal symptoms after ingestion of foods containing wheat has…”
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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 by Simonato, Barbara, Pasini, Gabriella, Giannattasio, Matteo, Peruffo, Angelo D. B, De Lazzari, Franca, Curioni, Andrea

“…The effect of baking and digestion on the allergenicity of wheat flour proteins has been studied. Pooled sera of patients suffering from food allergy to wheat…”
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EVALUATION OF FINING EFFICIENCY OF CORN ZEINS IN RED WINE : A PRELIMINARY STUDY by SIMONATO, B, MAINENTE, F, SUGLIA, I, CURIONI, A, PASINI, G

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IgE‐mediated allergy to corn: a 50 kDa protein, belonging to the Reduced Soluble Proteins, is a major allergen by Pasini, G., Simonato, B., Curioni, A., Vincenzi, S., Cristaudo, A., Santucci, B., Peruffo, A. Dal Belin, Giannattasio, M.

“…Background: Although corn is often cited as an allergenic food, very few studies have been devoted to the identification of corn allergens and corn allergy has…”
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Urticaria from beer: an immediate hypersensitivity reaction due to a 10-kDa protein derived from barley by CURIONI, A, SANTUCCI, B, CRISTAUDO, A, CANISTRACI, C, PIETRAVALLE, M, SIMONATO, B, GIANNATTASIO, M

“…Background Urticaria from beer has been reported in atopic patients. In these subjects, the skin‐prick test positivity to and presence of specific serum…”
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Allergenic potential of Kamut® wheat by Simonato, B., Pasini, G., Giannattasio, M., Curioni, A.

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IgE binding to almond proteins in two CAP-FEIA-negative patients with allergic symptoms to almond as compared to three CAP-FEIA-false-positive subjects by PASINI, G, SIMONATO, B, GIANNATTASIO, M, GEMIGNANI, C, CURIONI, A

“…Allergy to almonds has been frequently reported, but data on the identification of the almond allergens, as well as on the reliability of the methods for in…”
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EFFECTS OF CENTRIFUGATION ON MALOLACTIC FERMENTATION IN RED WINE by SIMONATO, B, TOSI, E, MAINENTE, F, AZZOLINI, M, SPINELLI, P, CRISTOFOLETTI, M, ZAPPAROLI, G

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Effect of pasta drying temperature on gastrointestinal digestibility and allergenicity of durum wheat proteins by De Zorzi, Mariangela, Curioni, Andrea, Simonato, Barbara, Giannattasio, Matteo, Pasini, Gabriella

“…The effects of different drying temperatures (20, 60, 85, 110 and 180 °C) on digestibility and potential allergenicity of durum wheat proteins were studied in…”
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Hidden exogenous proteins in wine: problems, methods of detection and related legislation - a review by Rizzi, Corrado, Mainente, Federica, Pasini, Gabriella, Simonato, Barbara

“…Fining agents are commonly used in the winemaking process to clarify and stabilise wines. They have different origins (animal, vegetal or mineral) and are…”
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Modifications of Wheat Flour Proteins during in Vitro Digestion of Bread Dough, Crumb, and Crust:  An Electrophoretic and Immunological Study by Pasini, Gabriella, Simonato, Barbara, Giannattasio, Matteo, Peruffo, Angelo D. B, Curioni, Andrea

“…The proteins of wheat flour have several biological activities that can affect human health and physiology when wheat-based foods are consumed. The…”
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Allergenic potential of KamutR wheat by Simonato, B., Pasini, G., Giannattasio, M., Curioni, A.

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Contact urticaria and protein contact dermatitis from corn in a patient with serum IgE specific for a salt-soluble corn protein of low molecular weight by Cristaudo, Antonio, Simonato, Barbara, Pasini, Gabriella, De Rocco, Mariagrazia, Curioni, Andrea, Giannattasio, Matteo

“…Among the cereals, wheat, rye, barley and oats, have been reported to cause protein contact dermatitis. However, in these cases neither the involvement of an…”
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IgE binding to almond proteins in two CAP‐FEIA‐negative patients with allergic symptoms to almond as comparedto three CAP‐FEIA‐false‐positive subjects by Pasini, G., Simonato, B., Giannattasio, M., Gemignani, C., Curioni, A.

“…Background: Allergy to almonds has been frequently reported, but data on the identification of the almond allergens, as well as on the reliability of the…”
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IBS patients complaining of adverse reaction to flour have unrecognized IgE to prolamins from wheat by POLATO, F, SIMONATO, B, CURIONI, A, PASINI, G, GEMIGNANI, C, PLEBANI, M, DELAZZARI, F

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Food allergen challenge induces morphologic and immunologic modifications in duodesal mucosa biopsies by DELAZZARI, F, FENTI, M, PIZZUTI, D, MAZZON, M, SIMONATO, B, FAGGIAN, D, GIACOMELLI, L, CHIARELLI, S

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40 P Can allergenic proteins reach intestinal mucosa? Effects of in vitro peptic digestion of bread prolamins on IgE recognition by Simonato, B., Polato, F., De Lazzari, F., Pasini, G., Gemignani, C., Curioni, A.

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