Barbara Prandi

2.0k total citations
73 papers, 1.5k citations indexed

About

Barbara Prandi is a scholar working on Molecular Biology, Food Science and Gastroenterology. According to data from OpenAlex, Barbara Prandi has authored 73 papers receiving a total of 1.5k indexed citations (citations by other indexed papers that have themselves been cited), including 31 papers in Molecular Biology, 24 papers in Food Science and 17 papers in Gastroenterology. Recurrent topics in Barbara Prandi's work include Protein Hydrolysis and Bioactive Peptides (22 papers), Proteins in Food Systems (17 papers) and Celiac Disease Research and Management (17 papers). Barbara Prandi is often cited by papers focused on Protein Hydrolysis and Bioactive Peptides (22 papers), Proteins in Food Systems (17 papers) and Celiac Disease Research and Management (17 papers). Barbara Prandi collaborates with scholars based in Italy, Belgium and Tunisia. Barbara Prandi's co-authors include Stefano Sforza, Tullia Tedeschi, Andrea Faccini, Fatma Boukid, Gianni Galaverna, Silvia Folloni, Kathy Elst, Elena Vittadini, Augusta Caligiani and Francesca Lambertini and has published in prestigious journals such as SHILAP Revista de lepidopterología, PLoS ONE and Journal of Cleaner Production.

In The Last Decade

Barbara Prandi

70 papers receiving 1.5k citations

Peers

Countries citing papers authored by Barbara Prandi

Since Specialization

Citations

This map shows the geographic impact of Barbara Prandi's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Barbara Prandi with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Barbara Prandi more than expected).

Fields of papers citing papers by Barbara Prandi

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Barbara Prandi. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Barbara Prandi. The network helps show where Barbara Prandi may publish in the future.

Co-authorship network of co-authors of Barbara Prandi

This figure shows the co-authorship network connecting the top 25 collaborators of Barbara Prandi. A scholar is included among the top collaborators of Barbara Prandi based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Barbara Prandi. Barbara Prandi is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

#	Work	Indexed citations
1	How food wastes can be converted into new products: European legislation and analysis of enzymatic hydrolysis 2025 ·New Biotechnology ·Luciana Esposito, (unknown), Barbara Prandi, Tullia Tedeschi	0
2	Black soldier fly (Hermetia illucens L.) whole and fractionated larvae: In vitro protein digestibility and effect of lipid and chitin removal 2024 ·Food Research International ·(unknown), Barbara Prandi, Augusta Caligiani	4
3	Novel foods/feeds and novel frauds: The case of edible insects 2024 ·Trends in Food Science & Technology ·Andrea Fuso, Giulia Leni, Barbara Prandi, Veronica Lolli, Augusta Caligiani	15
4	Exploitation of bones-rich poultry by-products to produce protein hydrolysates: optimization of hydrolysis parameters and chemical characterization 2024 ·Poultry Science ·Barbara Prandi, Seyedeh Parya Samaei, (unknown), (unknown), Tullia Tedeschi, Stefano Sforza	3
5	Evaluation of in vitro whey protein digestibility in a protein-catechins model system mimicking milk chocolate: Interaction with flavonoids does not hinder protein bioaccessibility 2023 ·Food Research International ·(unknown), Barbara Prandi, Francesca Terenziani, Tullia Tedeschi, Stefano Sforza	6
6	Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion 2023 ·Foods ·Barbara Prandi, Fatma Boukid, (unknown), (unknown), Josep Comaposada, Geert Van Royen, Stefano Sforza, Tullia Tedeschi, Massimo Castellari	26
7	Comparison of protein quality and digestibility between plant-based and meat-based burgers 2023 ·Food Research International ·(unknown), Barbara Prandi, Andrea Faccini, Nicoletta Pellegrini, Stefano Sforza, Tullia Tedeschi	26
8	Molecular characterization and allergenicity assessment of different samples of Mung Bean 2023 ·Food Chemistry X ·(unknown), Barbara Prandi, Andrea Faccini, Ilaria Puxeddu, Tullia Tedeschi	7
9	Effectiveness of enzymatic hydrolysis for reducing the allergenic potential of legume by-products 2022 ·Scientific Reports ·(unknown), (unknown), Giulia Leni, Andrea Faccini, Ilaria Puxeddu, Daiana Giannini, Fiorella Petrelli, Barbara Prandi, Stefano Sforza, Tullia Tedeschi	19
10	Assessing food authenticity through protein and metabolic markers 2022 ·Advances in food and nutrition research ·Barbara Prandi, Laura Righetti, Augusta Caligiani, Tullia Tedeschi, Martina Cirlini, Gianni Galaverna, Stefano Sforza	2
11	The amino acid profile of Camelina sativa seeds correlates with the strongest immune response in dairy ewes 2022 ·animal ·Christos Christodoulou, Alexandros Mavrommatis, Marica Simoni, Federico Righi, Barbara Prandi, Tullia Tedeschi, Stefano Sforza, Eleni Tsiplakou	4
12	The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality 2020 ·Frontiers in Microbiology ·Benedetta Bottari, Alessia Levante, Elena Bancalari, Stefano Sforza, (unknown), Barbara Prandi, Francesca De Filippis, Danilo Ercolini, Marco Nocetti, Monica Gatti	29
13	Peptide fingerprinting of Hermetia illucens and Alphitobius diaperinus: Identification of insect species-specific marker peptides for authentication in food and feed 2020 ·Food Chemistry ·Giulia Leni, Barbara Prandi, (unknown), Andrea Faccini, Augusta Caligiani, Stefano Sforza	16
14	Comparison of gluten peptides and potential prebiotic carbohydrates in old and modern Triticum turgidum ssp. genotypes 2018 ·Food Research International ·Donatella Bianca Maria Ficco, Barbara Prandi, Alberto Amaretti, (unknown), Alan Leonardi, Stefano Raimondi, Nicola Pecchioni, Pasquale De Vita, Andrea Faccini, Stefano Sforza, Maddalena Rossi	25
15	Occurrence of non-proteolytic amino acyl derivatives in dry-cured ham 2018 ·Food Research International ·Sara Paolella, Barbara Prandi, Claudia Falavigna, (unknown), Arnaldo Dossena, Stefano Sforza, Gianni Galaverna	26
16	Gluten peptides drive healthy and celiac monocytes toward an M2-like polarization 2017 ·The Journal of Nutritional Biochemistry ·Amelia Barilli, Federica Gaiani, Barbara Prandi, Martina Cirlini, Filippo Ingoglia, Rossana Visigalli, Bianca Maria Rotoli, Nicola de’Angelis, Stefano Sforza, Gian Luigi de’Angelis, Valeria Dall’Asta	19
17	Enzymatic production of pectic oligosaccharides from onion skins 2016 ·Carbohydrate Polymers ·Neha Babbar, Stefania Baldassarre, Miranda Maesen, Barbara Prandi, Winnie Dejonghe, Stefano Sforza, Kathy Elst	53
18	Gliadin-mediated production of polyamines by RAW264.7 macrophages modulates intestinal epithelial permeability in vitro 2015 ·Biochimica et Biophysica Acta (BBA) - Molecular Basis of Disease ·Amelia Barilli, Bianca Maria Rotoli, Rossana Visigalli, Filippo Ingoglia, Martina Cirlini, Barbara Prandi, Valeria Dall’Asta	14
19	Qualitative and quantitative determination of peptides related to celiac disease in mixtures derived from different methods of simulated gastrointestinal digestion of wheat products 2014 ·Analytical and Bioanalytical Chemistry ·Barbara Prandi, Andrea Faccini, Tullia Tedeschi, (unknown), D. Sgrulletta, M. G. D’Egidio, Gianni Galaverna, Stefano Sforza	29
20	LC/MS analysis of proteolytic peptides in wheat extracts for determining the content of the allergen amylase/trypsin inhibitor CM3: Influence of growing area and variety 2013 ·Food Chemistry ·Barbara Prandi, Andrea Faccini, Tullia Tedeschi, Gianni Galaverna, Stefano Sforza	37

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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