PAESANI C; LAMMERS T; SCIARINI LS; MOIRAGHI M; PÉREZ GT; FABI JP

Effect of chemical, thermal, and enzymatic processing of wheat bran on the solubilization, technological and biological properties of non-starch polysaccharides

CARBOHYDRATE POLYMERS; Año: 2024 vol. 328

SCIARINI, LORENA S.; PALAVECINO, PABLO M.; RIBOTTA, PABLO D.; BARRERA, GABRIELA N.

Gleditsia triacanthos Galactomannans in Gluten-Free Formulation: Batter Rheology and Bread Quality

Foods; Año: 2023 vol. 12

LANCETTI, ROMINA PAOLA; SALVUCCI, EMILIANO; PAESANI, CANDELA; PÉREZ, GABRIELA TERESA; SCIARINI, LORENA SUSANA

Sourdough on quinoa and buckwheat gluten-free breads: Evaluation of autochthonous starter fermentation on bread nutritional and technological properties

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2022

LANCETTI, R.; SALVUCCI, E.; MOIRAGHI, M.; PÉREZ, G.T.; SCIARINI, L.S.

Gluten-free flour fermented with autochthonous starters for sourdough production: Effect of the fermentation process

Food Bioscience; Año: 2022 vol. 47

LANCETTI RP; SCIARINI LS; PEREZ GT; SALVUCCI E

Technological performance and selection of lactic acid bacteria isolated from Argentinian grains as starters for wheat sourdough

CURRENT MICROBIOLOGY; Lugar: Berlin; Año: 2021 vol. 78 p. 255 - 264

TEOBALDI, ANDRÉS G.; BARRERA, GABRIELA N.; SCIARINI, LORENA S.; RIBOTTA, PABLO D.

Pasting, gelatinization, and rheological properties of wheat starch in the presence of sucrose and gluten

EUROPEAN FOOD RESEARCH AND TECHNOLOGY; Año: 2021 vol. 247 p. 1083 - 1093

PAESANI, CANDELA; DEGANO, ALICIA LAURA; SALVUCCI, EMILIANO; ZALOSNIK, MARIA INES; FABI, JOÃO PAULO; SCIARINI, LORENA SUSANA; PEREZ, GABRIELA TERESA

Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo

JOURNAL OF CEREAL SCIENCE (PRINT); Año: 2020 vol. 93

PAESANI, CANDELA; SCIARINI, LORENA S.; MOIRAGHI, MALENA; SALVUCCI, EMILIANO; PRADO, SAMIRA B.R.; PÉREZ, GABRIELA TERESA; FABI, JOÃO PAULO

Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2020 vol. 134

PAESANI, CANDELA; MOIRAGHI, MALENA; SCIARINI, LORENA; PÉREZ, GABRIELA T.

Whole-flours from hard and soft wheat genotypes: study of the ability of prediction test to estimate whole flour end-use

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2020

SCIARINI LS; STEFFOLANI ME; FERNÁNDEZ A; PAESANI C; PÉREZ GT

Gluten free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: London; Año: 2020 vol. 26 p. 321 - 332

MOIRAGHI, MALENA; SCIARINI, LORENA S.; PAESANI, CANDELA; LEÓN, ALBERTO E.; PÉREZ, GABRIELA T.

Flour and starch characteristics of soft wheat cultivars and their effect on cookie quality

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2019

SCIARINI LS; BUSTOS MC; VIGNOLA MB; PAESANI C; SALINAS CN; PÉREZ GT

A study on fibre addition to gluten free bread: Its effects on bread quality and in vitro digestibility

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2017 vol. 54 p. 244 - 252

MOIRAGHI M; SCIARINI LS; GIL F; GALVÁN G; PEREZ GT

Baking quality of bread wheat cultivars damaged by Nysius simulans

CEREAL CHEMISTRY; Lugar: St. Paul; Año: 2017 vol. 94 p. 670 - 676

SCIARINI L.S; STEFFOLANI ME; LEON A.E

El rol del gluten en la panificación y el desafío de prescindir de su aporte en la elaboración de pan

Agriscientia; Lugar: Cordoba; Año: 2016 vol. 33 p. 61 - 74

SCIARINI LS; ROLLAND-SABATÉ A; GUILOIS S; DECAEN P; LEROY E; LE BAIL P

Understanding the destructuration of starch in water/ionic liquid mixtures

GREEN CHEMISTRY (PRINT); Lugar: CAMBRIDGE; Año: 2015 vol. 17 p. 291 - 299

SCIARINI LS; VAN BOCKSTAELE F; NUSANTORO B; PEREZ GT; DEWETTINCK K

Properties of sugar-snap cookies as influenced by lauric based shortenings

JOURNAL OF CEREAL SCIENCE (PRINT); Lugar: Amsterdam; Año: 2013 vol. 58 p. 234 - 240

LORENA S. SCIARINI; GABRIELA T. PÉREZ; MARIE DE LAMBALLERIE; ALBERTO E. LEÓN; PABLO D. RIBOTTA

Partial-baking process on gluten-free bread: Impact of hydrocolloid addition

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2012 vol. 5 p. 1724 - 1732

SCIARINI L.S; RIBOTTA PD; LEÓN, AE; PÉREZ, GT

Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2012 vol. 111 p. 590 - 597

LORENA S. SCIARINI; PABLO D. RIBOTTA; ALBERTO E. LEÓN; GABRIELA T. PÉREZ

Influence of enzyme active and inactive soy flours on cassava and corn starch properties

STARCH/STARKE; Año: 2012 vol. 64 p. 126 - 135

LORENA SCIARINI; PABLO RIBOTTA; ALBERTO LEÓN; GABRIELA PÉREZ

Effect of hydrocolloids on gluten free batter properties and bread quality

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: West Sussex; Año: 2010 vol. 45 p. 2306 - 2312

LORENA S. SCIARINI; PABLO D. RIBOTTA; ALBERTO E. LEÓN; GABRIELA T. PÉREZ

Influence of gluten-free flours and their mixtures on batter properties and bread quality

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Nueva York; Año: 2010 vol. 3 p. 577 - 586

LORENA S. SCIARINI; FABIANA MALDONADO; PABLO D. RIBOTTA; GABRIELA T. PÉREZ; ALBERTO E. LEON

Chemical composition and functional properties of Gleditsia triacanthos gum

FOOD HYDROCOLLOIDS; Año: 2009 vol. 23 p. 306 - 313