TEOBALDI, ANDRÉS GUSTAVO; BARRERA GABRIELA NOEL; RIBOTTA PABLO DANIEL

Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch–Gluten Systems

FOODS; Año: 2024

SCIARINI LORENA SUSANA; PABLO MARTÍN PALAVECINO; PABLO DANIEL RIBOTTA; GABRIELA NOEL BARRERA

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

Foods; Lugar: Basel; Año: 2023

BORDÓN, MARÍA GABRIELA; BARRERA, GABRIELA NOEL; GONZÁLEZ, AGUSTÍN; RIBOTTA, PABLO DANIEL; MARTÍNEZ, MARCELA LILIAN

Complex coacervation and freeze‐drying using whey protein concentrate, soy protein isolate and arabic gum to improve the oxidative stability of chia oil

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2023

LOSANO PEDRO RICHARD; STEFFOLANI, M. EUGENIA; BARRERA GABRIELA NOEL; LEÓN ALBERTO EDEL

Effect of Alternative Hydrocolloids in Gluten Free Chickpea Pasta

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2022

BARRERA GABRIELA NOEL; PILONI, ROXANA VERONICA; MOLDENAERS PAULA; ITURRIAGA, LAURA; RIBOTTA, PABLO DANIEL

Rheological behavior of the galactomannans fraction from Gleditsia triacanthos seed in aqueous dispersion

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2022

PILONI, ROXANA VERONICA; BORDÓN, MARÍA GABRIELA; BARRERA GABRIELA NOEL; MARTINEZ MARCELA; RIBOTTA PABLO DANIEL

Porous Microparticles of Corn Starch as Bio-Carriers for Chia Oil

Foods; Lugar: Basilea; Año: 2022

FRANZONI, MARÍA BELÉN; TEOBALDI, ANDRÉS GUSTAVO; BARRERA, GABRIELA NOEL; ACOSTA, RODOLFO HÉCTOR; RIBOTTA, PABLO DANIEL; VELASCO, MANUEL ISAAC

NMR characterization of structure and moisture sorption dynamics of damaged starch granules

CARBOHYDRATE POLYMERS; Año: 2022 vol. 285

TEOBALDI, ANDRÉS GUSTAVO; BARRERA, GABRIELA NOEL; SEVERINI, HERNÁN; RIBOTTA, PABLO DANIEL

Influence of damaged starch on thermal and rheological properties of wheat starch and wheat starch‐gluten systems in water and sucrose

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2022

ANDRÉS F. ROCHA PARRA; GABRIELA NOEL BARRERA; PABLO DANIEL RIBOTTA; CRISTINA FERRERO

Thermal transitions and microstructure of starch apple pomace based systems

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2022

LOSER, ÚRSULA; ITURRIAGA, LAURA; RIBOTTA, PABLO DANIEL; BARRERA, GABRIELA NOEL

Combined systems of starch and Gleditsia triacanthos galactomannans: Thermal and gelling properties

FOOD HYDROCOLLOIDS; Año: 2021 vol. 112

DE LA HORRA, ANA E.; VELASCO, MANUEL I.; BARRERA, GABRIELA N.; STEFFOLANI, M. EUGENIA; ACOSTA, RODOLFO H.; RIBOTTA, PABLO D.; LEON, ALBERTO E.

Characterization of gluten-free bulk dough for laminated products

Journal of Food Measurement and Characterization; Año: 2021

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

BORDÓN, MARÍA GABRIELA; BARRERA, GABRIELA NOEL; PENCI, MARIA C.; BORI, ANDREA; CABALLERO, VICTORIA; RIBOTTA, PABLO; MARTÍNEZ, MARCELA LILIAN

Microencapsulation of Chia Seed Oil (Salvia hispanica L.) in Spray and Freeze-Dried Whey Protein Concentrate/Soy Protein Isolate/Gum Arabic (WPC/SPI/GA) Matrices

Proceedings; Año: 2020 vol. 53

GONZÁLEZ, AGUSTÍN; GASTELÚ, GABRIELA; BARRERA, GABRIELA N.; RIBOTTA, PABLO D.; ÁLVAREZ IGARZABAL, CECILIA I.

Preparation and characterization of soy protein films reinforced with cellulose nanofibers obtained from soybean by-products

FOOD HYDROCOLLOIDS; Año: 2019 vol. 89 p. 758 - 764

GONZÁLEZ, AGUSTÍN; BARRERA, GABRIELA N.; GALIMBERTI, PAOLA I.; RIBOTTA, PABLO D.; ALVAREZ IGARZABAL, CECILIA I.

Development of edible films prepared by soy protein and the galactomannan fraction extracted from Gleditsia triacanthos (Fabaceae) seed

FOOD HYDROCOLLOIDS; Año: 2019

BARRERA, GABRIELA NOEL; MENDEZ-MENDEZ, JUAN; ARZATE-VAZQUEZ, ISRAEL; CALDERÓN-DOMINGUEZ, GEORGINA; RIBOTTA, PABLO D.

Nano- and micro-mechanical properties of wheat grain by atomic force microscopy (AFM) and nano-indentation (IIT) and their relationship with the mechanical properties evaluated by uniaxial compression test

JOURNAL OF CEREAL SCIENCE (PRINT); Año: 2019

DE LA HORRA, ANA ELIZABETH; STEFFOLANI, EUGENIA M.; BARRERA, GABRIELA N.; RIBOTTA, PABLO D.; LEÓN, ALBERTO E.

The role of cyclodextrinase and glucose oxidase in obtaining gluten-free laminated baked products

EUROPEAN FOOD RESEARCH AND TECHNOLOGY; Año: 2018

DE LA HORRA, ANA ELIZABETH; BARRERA GABRIELA NOEL; STEFFOLANI MARÍA EUGENIA; RIBOTTA PABLO DANIEL; ALBERTO EDEL LEÓN

Gluten-free laminated baked products: effect of ingredients and emulsifiers on technological quality

International Food Research Journal; Lugar: Putrajaya; Año: 2018 vol. 25 p. 2408 - 2416

DE LA HORRA, ANA E.; BARRERA, GABRIELA N.; STEFFOLANI, EUGENIA M.; RIBOTTA, PABLO D.; LEÓN, ALBERTO E.

Relationships between structural fat properties with sensory, physical and textural attributes of yeast-leavened laminated salty baked product

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2017 vol. 54 p. 2613 - 2625

MARIA ANA LOUBES; GABRIELA NOEL BARRERA; MARCELA PATRICIA TOLABA

High-impact wet-milling: Effects of steeping conditions on rice starch attributes

Starch/Stärke; Año: 2016 vol. 68 p. 1 - 8

GABRIELA NOEL BARRERA; CARMEN TADINI; ALBERTO E. LEÓN; PABLO DANIEL RIBOTTA

Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch

Journal of Food Science and Technology; Año: 2016

BARRERA GABRIELA NOEL; LEÓN ALBERTO EDEL; RIBOTTA PABLO DANIEL

Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch-gluten systems

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: LOndres; Año: 2015

DE LA HORRA ANA; STEFFOLANI MARÍA EUGENIA; BARRERA GABRIELA NOEL; RIBOTTA PABLO DANIEL; LEÓN ALBERTO EDEL

Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality

FOOD TECHNOLOGY AND BIOTECHNOLOGY; Lugar: Zagreb; Año: 2015

GABRIELA NOEL BARRERA; MARIELA CECILIA BUSTOS; LAURA ITURRIAGA; SILVIA FLORES; ALBERTO EDEL LEÓN; PABLO DANIEL RIBOTTA

Effect of damaged starch on the rheological properties of wheat starch suspensions

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2013 vol. 116 p. 233 - 239

GABRIELA NOEL BARRERA; GEORGINA CALDERÓN-DOMÍNGUEZ; JORGE CHANONA-PÉREZ; GUSTAVO F. GUTIÉRREZ-LÓPEZ; ALBERTO E. LEÓN; PABLO DANIEL RIBOTTA

Evaluation of the mechanical damage on wheat starch granules by SEM, ESEM, AFM and texture image analysis

CARBOHYDRATE POLYMERS; Lugar: Amsterdam; Año: 2013 vol. 98 p. 1449 - 1457

GABRIELA NOEL BARRERA; ALBERTO EDEL LEÓN; PABLO DANIEL RIBOTTA

Effect of damaged starch on starch thermal behavior

Starch - Stärke; Año: 2012 vol. 64 p. 786 - 793

GABRIELA NOEL BARRERA; EDUARDO BASSI; JUDHIT REYES MARTINEZ; ALBERTO EDEL LEÓN; PABLO DANIEL RIBOTTA

Efectos de diferentes fracciones de harinas de trigo pan obtenidas con molino industrial sobre la calidad de galletitas dulces

AGRISCIENTIA; Año: 2012 vol. XXIX p. 69 - 79

MARIELA CECILIA BUSTOS; GABRIELA NOEL BARRERA; GABRIELA TERESA PÉREZ; ALBERTO EDEL LEÓN

The effect of type II and type IV resistant starch on the hydrolysis of maize and wheat gelatinized starch catalyzed by pancreatic α-amylase

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2012 vol. 47 p. 2134 - 2141

BARRERA GABRIELA NOEL; GABRIELA TERESA PÉREZ; PABLO DANIEL RIBOTTA; ALBERTO EDEL LEÓN

Influence of damaged starch on cookie and bread-making quality

EUROPEAN FOOD RESEARCH AND TECHNOLOGY; Año: 2007 vol. 225 p. 1 - 7

ALBERTO EDEL LEÓN; GABRIELA NOEL BARRERA; GABRIELA TERESA PÉREZ; PABLO DANIEL RIBOTTA; CRISTINA M. ROSELL

Effect of damaged starch levels on flour-thermal behaviour

EUROPEAN FOOD RESEARCH AND TECHNOLOGY; Año: 2006 vol. 224 p. 187 - 192