CRUZ ORTIZ, G.O.; GULOTTA C.; BUSTOS, A.Y.; RIBOTTA, PABLO D.; FERRERO, C.; ITURRIAGA, L.B.

Characterization of the Starch Extracted from an Ancestral Andean Meal: Chuño

Starch/Staerke; Lugar: Weinheim; Año: 2024 vol. 76 p. 1 - 9

ARP, CARLOS GABRIEL; CORREA, MARÍA JIMENA; FERRERO, CRISTINA

Modified celluloses improve the proofing performance and quality of bread made with a high content of resistant starch

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2023 vol. 103 p. 3041 - 3049

ROCHA PARRA, ANDRÉS F.; BARRERA, GABRIELA N.; RIBOTTA, PABLO D.; FERRERO, CRISTINA

Thermal transitions and microstructure of starch‐apple pomace‐based systems

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2023 vol. 58 p. 4899 - 4910

CARBONI, A.; WEISSTAUB, A.; FERRERO, C.; ZULETA, A.; PUPPO M.C.

Impact of lentil-wheat bread on calcium metabolism, cecal and serum parameters in growing Wistar rats

Food Bioscience; Lugar: Amsterdam; Año: 2022

BIGNE, FACUNDO; ROMERO, ALBERTO; FERRERO,CRISTINA; PUPPO, CECILIA; GUERRERO, ANTONIO

New thermal and rheological approaches of chickpea-wheat dough for breadmaking

EUROPEAN FOOD RESEARCH AND TECHNOLOGY; Lugar: Berlin; Año: 2021 vol. 247 p. 1107 - 1115

ARP, CARLOS GABRIEL; CORREA, MARÍA JIMENA; FERRERO, CRISTINA

Improving quality: Modified celluloses applied to bread dough with high level of resistant starch

FOOD HYDROCOLLOIDS; Año: 2021 vol. 112

ARP, CARLOS GABRIEL; CORREA, MARÍA JIMENA; FERRERO, CRISTINA

Resistant starches: A smart alternative for the development of functional bread and other starch-based foods

FOOD HYDROCOLLOIDS; Año: 2021 vol. 121

CORREA, MARÍA JIMENA; GIANNUZZI, LEDA; WEISSTAUB, ADRIANA R.; ZULETA, ANGELA; FERRERO, CRISTINA

Chemically modified resistant starch in breadmaking: Impact on bone, mineral metabolism and gut health of growing Wistar rats

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2020 vol. 55 p. 239 - 247

ARP, CARLOS GABRIEL; CORREA, MARÍA JIMENA; FERRERO, CRISTINA

Production and Characterization of Type III Resistant Starch from Native Wheat Starch Using Thermal and Enzymatic Modifications

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2020

ARP, CARLOS GABRIEL; CORREA, MARÍA JIMENA; FERRERO, CRISTINA

Kinetic study of staling in breads with high-amylose resistant starch

FOOD HYDROCOLLOIDS; Año: 2020 vol. 106

SCIAMMARO, LEONARDO P.; QUINTERO RUIZ, NATALIA ANDREA; FERRERO, CRISTINA; GIACOMINO, SILVIA; PICARIELLO, GIANLUCA; MAMONE, GIANFRANCO; PUPPO, MARÍA CECILIA

Prosopis spp. powder: influence of chemical components in water adsorption properties

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2020

ROCHA PARRA, A.F.; SAHAGÚN, M.; RIBOTTA P.D.; FERRERO, C.; GÓMEZ, M.

Effect of the particle size of apple pomace on the quality of enriched sugar-snap cookies

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2019 vol. 12 p. 1083 - 1092

ROCHA-PARRA, ANDRÉS F.; BELORIO, MAYARA; RIBOTTA, PABLO D.; FERRERO, CRISTINA; GÓMEZ, MANUEL

Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2019 vol. 54 p. 1265 - 1275

BIGNE, F.; FERRERO, C.; PUPPO, M. C.

Effect of freezing and frozen storage on mesquite–wheat dough for panettone-like breads

Journal of Food Measurement and Characterization; Lugar: Berlin; Año: 2019 vol. 13 p. 2853 - 2861

BIGNE, FACUNDO; PUPPO MARIA CECILIA; FERRERO, CRISTINA

Mesquite (Prosopis alba) flour as a novel ingredient for obtaining a "panettone-like" bread. Applicability of part-baking technology

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2018 vol. 89 p. 666 - 673

SCIAMMARO, LEONARDO; FERRERO, CRISTINA; PUPPO, MARIA CECILIA

Physicochemical and nutritional characterization of sweet snacks formulated with Prosopis alba flour

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2018 vol. 93 p. 24 - 31

ARP, CARLOS GABRIEL; CORREA, MARÍA JIMENA; FERRERO, CRISTINA

High-Amylose Resistant Starch as a Functional Ingredient in Breads: a Technological and Microstructural Approach

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2018 vol. 11 p. 2182 - 2193

SCIAMMARO, L.P.; FERRERO, C.; PUPPO, M.C.

Gluten-free baked muffins developed with Prosopis alba flour

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2018 vol. 98 p. 568 - 576

ARP, CARLOS GABRIEL; CORREA, MARÍA JIMENA; FERRERO, CRISTINA

Rheological and Microstructural Characterization of Wheat Dough Formulated with High Levels of Resistant Starch

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2018 vol. 11 p. 1149 - 1163

C. FERRERO

Hydrocolloids in wheat breadmaking: A concise review

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2017 vol. 68 p. 15 - 22

C.G. ARP; M.J.CORREA; ANGELA ZULETA; C. FERRERO

Techno-functional properties of wheat flour-resistant starch mixtures applied to breadmaking

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2017 vol. 52 p. 550 - 558

CORREA M J; SALINAS, M.V.; CARBAS B; FERRERO C; BRITES C; PUPPO MC

Technological quality of dough and breads from commercial algarroba-wheat flour blends

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2017 vol. 54 p. 2104 - 2114

BIGNE F; ROMERO A; FERRERO, C; PUPPO, M.C.; GUERRERO A

Rheological and microstructural study of wheat doughs partially replaced with mesquite flour (Prosopis alba) and added with transglutaminase

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2017 vol. 10 p. 819 - 830

F BIGNE; M C PUPPO; C FERRERO

Fibre enrichment of wheat flour with mesquite (Prosopis spp): Effect on breadmaking performance and staling

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2016 vol. 65 p. 1008 - 1016

L SCIAMMARO; C FERRERO; MC PUPPO

Chemical and nutritional properties of different fractions of Prosopis alba pods and seeds

Journal of Food Measurement and Characterization; Año: 2016 vol. 10 p. 103 - 112

F BIGNE; MC PUPPO; C FERRERO

Rheological and microstructure characterization of composite dough with wheat and mesquite (Prosopis spp) flours

INTERNATIONAL JOURNAL OF FOOD PROPERTIES; Lugar: Londres; Año: 2016 vol. 19 p. 243 - 256

CRUZ ORTIZ GO; RIBOTTA PD; FERRERO C; ITURRIAGA L

PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERIZATION OF ANDEAN TUBER STARCHES: POTATO (Solanum tuberosum ssp.Andigenum), OCA (Oxalis tuberosa Molina) AND PAPALISA (Ullucus tuberosus Caldas)

STARCH/STARKE; Lugar: Weinheim; Año: 2016 vol. 68 p. 1084 - 1094

L. SCIAMMARO; C. FERRERO; M.C. PUPPO

Agregado de valor al fruto del algarrobo. Estudio de la composición química y nutricional para su aplicación en bocaditos dulces

Revista de la Facultad de Agronomía, La Plata; Lugar: La Plata; Año: 2015 vol. 114 p. 115 - 123

ANDRÉS FELIPE ROCHA PARRA; PABLO RIBOTTA; CRISTINA FERRERO

Starch-apple pomace mixtures: pasting properties and microstructure

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2015

MARIA JIMENA CORREA; CRISTINA FERRERO

A comparative study of commercial modified cellulose as breadmaking additives

INTERNATIONAL JOURNAL OF FOOD PROPERTIES; Lugar: Londres; Año: 2015 vol. 18 p. 849 - 861

ANDRÉS FELIPE ROCHA PARRA; PABLO RIBOTTA; CRISTINA FERRERO

Apple pomace in gluten free formulations: effect on rheology and product quality

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2015 vol. 50 p. 682 - 690

M. J. CORREA; C. FERRERO

Thermal behaviour of wheat starch and flour at different water levels: effect of pectins, modified celluloses and NaCl

STARCH/STARKE; Lugar: Weinheim; Año: 2015 vol. 67 p. 338 - 347

MARIA JIMENA CORREA; EVELINA FERRER; MARIA CRISTINA AÑÓN; CRISTINA FERRERO

Interaction of modified celluloses and pectins with gluten proteins

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2014 vol. 35 p. 91 - 99

AV GOMEZ; C FERRERO; M C PUPPO; C TADINI; AG ABRAHAM

Fermented milk obtained with kefir grains as an ingredient in breadmaking

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2014 vol. 49 p. 2315 - 2322

N. PONZIO; C. FERRERO; M.C. PUPPO

Wheat varietal flours: influence of pectin and DATEM on dough and bread quality.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES; Año: 2013 vol. 16 p. 33 - 44

MARIA JIMENA CORREA; CRISTINA FERRERO; MARIA CECILIA PUPPO; CARLA BRITES

Rheological properties of rice-locust bean gum gels from different rice varieties

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2013 vol. 31 p. 383 - 391

L. MARCHETTI; M. CARDÓS; L. CAMPAÑA; C. FERRERO

Effect of glutens of different quality on dough characteristics and breadmaking performance

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Zurich; Año: 2012 vol. 46 p. 224 - 231

PAOLA ROCCIA; PABLO RIBOTTA; CRISTINA FERRERO; GABRIELA T. PEREZ; ALBERTO E. LEÓN

Enzymes action on wheat-soy dough properties and bread quality

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Dublin; Año: 2012 vol. 5 p. 1255 - 1264

MARIA JIMENA CORREA; GABRIELA T. PEREZ; CRISTINA FERRERO

Pectins as Breadmaking Additives: Effect on Dough Rheology

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2012 vol. 5 p. 2889 - 2898

NATALIA E. LINLAUD; EVELINA FERRER; MARIA CECILIA PUPPO; CRISTINA FERRERO

Hydrocolloid Interaction with Water, Protein, and Starch in Wheat Dough

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 2011 vol. 59 p. 713 - 719

A.V. GÓMEZ; C. FERRERO; A. CALVELO; M.C. AÑÓN; M.C. PUPPO

Wheat Flours for Breadmaking: Effect of Mixing Time on Structural and Rheological Characterization of Dough

INTERNATIONAL JOURNAL OF FOOD PROPERTIES; Lugar: Philadelphia; Año: 2011 vol. 14 p. 583 - 598

M.J. CORREA; M.C. AÑÓN; G.T. PÉREZ; C. FERRERO

Effect of modified celluloses on dough rheology and microstructure

FOOD RESEARCH INTERNATIONAL; Lugar: Guelph; Año: 2010 vol. 43 p. 780 - 787

N. LINLAUD; M. C. PUPPO; C. FERRERO

Effect of hydrocolloids on water absorption of wheat flour and farinograph and textural characteristics of dough

CEREAL CHEMISTRY; Lugar: St. Paul; Año: 2009 vol. 86 p. 376 - 382

N.R. PONZIO; M.C. PUPPO; C. FERRERO

Mixtures of two argentinean wheat cultivars of different quality: a study on breadmaking performance

CEREAL CHEMISTRY; Lugar: New York; Año: 2008 vol. 85 p. 579 - 585

L. MALVESTITI; L. GIANNUZZI; C. FERRERO

Mixtures of beef tripe, beef liver and soybeans applied to food development

JOURNAL OF FOOD PROCESSING AND PRESERVATION; Lugar: Maryland; Año: 2007 vol. 31 p. 270 - 285

M.L. HERRERA; J.I. M'CANN; C. FERRERO; T. HAGIWARA; N.E. ZARITZKY; R.W. HARTEL

Thermal, mechanical and molecular properties of stabilized frozen sucrose and fructose solutions

FOOD BIOPHYSICS; Lugar: Berlin; Año: 2007 vol. 2 p. 20 - 28

LAURA B. KARAM; CRISTINA FERRERO; MIRIAM MARTINO; NOEMI E. ZARITZKY; MARÍA VICTORIA E. GROSSMANN

Thermal, microstructural and textural characterization of gelatinized corn, cassava and yam starch blends

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Oxford; Año: 2006 vol. 41 p. 805 - 812

L.B. KARAM; M.V.E. GROSSMANN; R.S.S.F. SILVA; C. FERRERO; N.E. ZARITZKY

Gel textural characteristics of corn, cassava and yam starch blends: a mixture surface response methodology approach

STARCH/STARKE; Lugar: Weinheim; Año: 2005 vol. 57 p. 62 - 70

M.A. GARCÍA; C. FERRERO; A. CAMPANA; N. BERTOLA; M.N. MARTINO; N.E. ZARITZKY

Methylcellulose coating applied to reduce oil uptake in fried products

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: New York; Año: 2004 vol. 10 p. 339 - 346

S. MALI; C. FERRERO; V. REDIGONDA; A.P. BELEIA; M.V.E. GROSSMANN; N.E. ZARITZKY

Influence of pH and hydrocolloids addition on yam (Dioscorea alata) starch pastes stability

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Zurich; Año: 2003 vol. 36 p. 475 - 481

M.C. IBAÑEZ; C. FERRERO

Extraction and characterization of the hydrocolloid from Prosopis flexuosa DC seeds

FOOD RESEARCH INTERNATIONAL; Lugar: Guelph; Año: 2003 vol. 36 p. 455 - 460

A. KRUGER; C. FERRERO; N.E. ZARITZKY

Modelling corn starch swelling in batch systems: Effect of sucrose and hydrocolloids

JOURNAL OF FOOD ENGINEERING; Lugar: Londres; Año: 2003 vol. 58 p. 125 - 133

R.M. ALVES; M. V. GROSSMANN; C. FERRERO; N.E. ZARITZKY; M.MARTINO; M.R. SIERAKOSKI

Chemical and functional characterization of products obtained from yam tubers

STARCH/STARKE; Lugar: Weinheim; Año: 2002 vol. 54 p. 476 - 481

M.A. GARCÍA; C. FERRERO; N. BÉRTOLA; M. MARTINO; N. ZARITZKY

Edible coatings from cellulose derivatives to reduce oil uptake in fried products

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; Lugar: Berlin; Año: 2002 vol. 3/4 p. 391 - 397

C. FERRERO; N.E. ZARITZKY

Effect of freezing rate and frozen storage on starch-sucrose-hydrocolloid systems

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: Oxford; Año: 2000 vol. 80 p. 2149 - 2158

A.S. NAVARRO; C. FERRERO; N.E. ZARITZKY.

Rheological characterization of Dulce de Leche by dynamic and steady-shear measurements

JOURNAL OF TEXTURE STUDIES; Lugar: Connectucut; Año: 1999 vol. 30 p. 43 - 58

C. FERRERO; M.N. MARTINO; N.E. ZARITZKY

Effect of hydrocolloids on starch thermal transitions, as measured by DSC

JOURNAL OF THERMAL ANALYSIS; Lugar: Londres; Año: 1996 vol. 47 p. 1247 - 1266

C. FERRERO; M.N. MARTINO; N.E.ZARITZKY

Corn Starch-Xanthan Gum Interaction and its Effect on the Stability During Storage of Frozen Gelatinized Suspensions

STARCH/STARKE; Lugar: Weinheim; Año: 1994 vol. 46 p. 300 - 308

C. FERRERO; M.N. MARTINO; N.E.ZARITZKY

Stability of frozen starch pastes: Effect of freezing, frozen storage and xanthan gum addition

JOURNAL OF FOOD PROCESSING AND PRESERVATION; Lugar: Connecticut, USA; Año: 1993 vol. 17 p. 191 - 211

FERRERO, C; MARTINO, MN; ZARITZKY, NE

Effect of Freezing Rate and Xanthan Gum on the Properties of Corn Starch and Wheat-Flour Pastes

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Manchester; Año: 1993 vol. 28 p. 481 - 498

FERRERO, C.; MARTINO, M.; ZARITZKY, N.E.

Light microscopy measurements in frozen corn starch pastes using isothermal freeze fixation

Food Structure; Lugar: Chicago; Año: 1992 vol. 11 p. 237 - 248

C. FERRERO; M. MARTINO; N. E. ZARITZKY

Fixative diffusion in a frozen starch paste system

INTERNATIONAL COMMUNICATIONS IN HEAT AND MASS TRANSFER; Año: 1992 vol. 19 p. 595 - 605