PAESANI CANDELA; MALENA MOIRAGHI; MARIELA CECILIA BUSTOS; NAVARRO JOSÉ LUIS; GABRIELA PÉREZ

Purple maize arabinoxylan could protect antioxidant compounds during digestion

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION; Lugar: Londres; Año: 2024

PAESANI, CANDELA; LAMMERS, TAMY C.G.L.; SCIARINI, LORENA S.; MOIRAGHI, MALENA; PÉREZ, GABRIELA T.; FABI, JOÃO PAULO

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

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

NAVARRO, JOSÉ L.; BIGLIONE, CAMILA; PAESANI, CANDELA; MOIRAGHI, MALENA; LEÓN, ALBERTO E.; STEFFOLANI, MARÍA EUGENIA

Effect of wheat pearling process on composition and nutritional profile of flour and its bread-making performance

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2022 vol. 57 p. 249 - 257

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

NAVARRO JOSÉ LUIS; MALENA MOIRAGHI; QUIROGA FERNANDA; ALBERTO LEÓN; MARÍA EUGENIA SEFFOLANI

Effect of Wholewheat Flour Particle Shape Obtained by Different Milling Processes on Physicochemical Characteristics and Quality of Bread

FOOD TECHNOLOGY AND BIOTECHNOLOGY; Lugar: Zagreb; Año: 2020

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

PAESANI, C.; SALVUCCI, E.; MOIRAGHI, M.; FERNANDEZ CANIGIA, L.; PÉREZ, G.T.

Arabinoxylan from Argentinian whole wheat flour promote the growth of Lactobacillus reuteri and Bifidobacterium breve

LETTERS IN APPLIED MICROBIOLOGY; Año: 2019 vol. 68 p. 142 - 148

MOIRAGHI M; SCIARINI L; GIL F; GALVAN G; PEREZ, GABRIELA T.

Baking quality of Argentinean wheat damaged by Nysiussimulans

CEREAL CHEMISTRY; Año: 2017

VIGNOLA, MARÍA BELÉN; MOIRAGHI, MALENA; SALVUCCI, EMILIANO; BARONI, VERÓNICA; PÉREZ, GABRIELA T.

Whole meal and white flour from Argentine wheat genotypes: Mineral and arabinoxylan differences

JOURNAL OF CEREAL SCIENCE (PRINT); Año: 2016 vol. 71 p. 217 - 223

MALENA MOIRAGHI; LEONARDO VANZETTI; LAURA PFLÜGER; MARCELO HELGUERA; GABRIELA PÉREZ

Effect of High Molecular Weight Glutenins and Rye Translocations on Soft Wheat Flour Cookie Quality

JOURNAL OF CEREAL SCIENCE (PRINT); Año: 2013 vol. 58 p. 424 - 430

MALENA MOIRAGHI; ESTHER DE LA HERA; GABRIELA PÉREZ; MANUEL GOMEZ

Effect of wheat flour characteristics on sponge cake quality

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: Londres; Año: 2013 vol. 93 p. 542 - 549

MALENA MOIRAGHI; LEONARDO VANZETTI; CARLOS BAINOTTI; MARCELO HELGUERA; ALBERTO LEÓN; GABRIELA PÉREZ

Relationship between soft wheat flour physicochemical composition and cookie-making performance

CEREAL CHEMISTRY; Año: 2011 vol. 88 p. 130 - 160

BONASTRE OLIETE; GABRIELA PÉREZ; MANUEL GOMEZ; PABLO RIBOTTA; MALENA MOIRAGHI; ALBERTO LEÓN

Use of wheat, triticale and rye flours in layer cake production

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2010 vol. 45 p. 697 - 706

PAOLA ROCCIA; MALENA MOIRAGHI; PABLO RIBOTTA; GABRIELA PÉREZ; OSCAR RUBIOLO; ALBERTO LEÓN

Use of Solvent Retention Capacity Profile to Predict the Quality of Triticale Flours

CEREAL CHEMISTRY; Año: 2006 vol. 83 p. 243 - 249

MALENA MOIRAGHI; PABLO RIBOTTA; ALICIA AGUIRRE; GABRIELA PÉREZ; ALBERTO LEÓN

Análisis de la aptitud de trigos pan para la elaboración de galletitas y bizcochuelos

Agriscientia; Lugar: Córdoba; Año: 2005 vol. 22 p. 47 - 54