BONGIANINO, NICOLÁS FRANCISCO; STEFFOLANI, MARÍA EUGENIA; MORALES, CLAUDIO DAVID; BIASUTTI, CARLOS ALBERTO; LEÓN, ALBERTO EDEL

Technological and Sensory Quality of Gluten-Free Pasta Made from Flint Maize Cultivars

Foods; Lugar: Basel; Año: 2023 vol. 12

RECHE, CRISTINA; ROSSELLÓ, CARMEN; EIM, VALERIA; LEÓN, ALBERTO EDEL; SIMAL, SUSANA

High-Power Ultrasound in Gas Phase: Effects on the Bioactive Compounds Release from Red Bell Pepper during In Vitro Gastrointestinal Digestion

Antioxidants; Año: 2023 vol. 12

LEÓN, J.A.; BONGIANINO, N.; QUIROGA, F.; BERTONE, D.; LEÓN, A. E.

Incorporation of hemp flour to obtain gluten-free noodles of higher nutritional quality Incorporación de harina de cáñamo para la obtención de fideos libres de gluten de mayor calidad nutricional L

AgriScientia; Lugar: Córdoba; Año: 2023 vol. 40 p. 1 - 6

ARRIETA, EZEQUIEL M.; FISCHER, CARLOS GONZÁLEZ; AGUIAR, SEBASTIAN; GERI, MILVA; FERNÁNDEZ, ROBERTO J.; COQUET, JULIA BECARIA; SCAVUZZO, CARLOS M.; RIEZNIK, ANDRES; LEÓN, ALBERTO; GONZÁLEZ, ALEJANDRO D.; JOBBÁGY, ESTEBAN G.

The health, environmental, and economic dimensions of future dietary transitions in Argentina

SUSTAINABILITY SCIENCE; Año: 2022

RODRÍGUEZ, M.D.; LEÓN, A. E.; BUSTOS, M.C.

Starch Digestion in Infants: An Update of Available In Vitro Methods—A Mini Review.

PLANT FOODS FOR HUMAN NUTRITION; Año: 2022 vol. 77 p. 345 - 352

LEÓN, ALBERTO EDEL; GÓMEZ, MANUEL; CAMPANELLA, OSVALDO H.

Non‐traditional ingredients and processes for the development of grain‐based foods

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2022 vol. 57 p. 4687 - 4688

MARCO, ESTEFANÍA RODRIGUEZ DE; NAVARRO, JOSÉ LUIS; LEÓN, ALBERTO EDEL; STEFFOLANI, MARÍA EUGENIA

Sodium chloride replacement by potassium chloride in bread: Determination of sensorial potassium threshold and effect on dough properties and breadmaking quality

International Journal of Gastronomy and Food Science; Lugar: Amsterdam; Año: 2022 vol. 27

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

Effect of alternative hydrocolloids in gluten-free chickpea pasta

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2022 vol. 57 p. 4887 - 4893

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

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

BONGIANINO, NICOLÁS FRANCISCO; STEFFOLANI, MARÍA EUGENIA; BIASUTTI, CARLOS ALBERTO; LEÓN, ALBERTO EDEL

Suitability of Argentinian maize hybrids for polenta production

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2022 vol. 57 p. 4859 - 4867

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 vol. 15 p. 3123 - 3132

LOSANO RICHARD, PEDRO; STEFFOLANI, M. EUGENIA; ALLENDE, MARÍA JOSÉ; CARRERAS, JULIA; LEÓN, ALBERTO EDEL

By‐products of the classification of chickpea as an alternative in the production of hummus

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2021 vol. 56 p. 1759 - 1765

BUSTOS, M.C.; VIGNOLA, M.B.; PAESANI, C.; LEÓN, A. E.

Berry fruits‐enriched pasta: effect of processing and in vitro digestion on phenolics and its antioxidant activity, bioaccessibility and potential bioavailability

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2020 vol. 55 p. 2104 - 2112

BLANCO CANALIS, M.S.; BARONI, M.V.; LEÓN, A.E.; RIBOTTA, P.D.

Effect of peach puree incorportion on cookie quality and on simulated digestion of polyphenols and antioxidant properties

FOOD CHEMISTRY; Año: 2020 vol. 333

NAVARRO, J.; MOIRAGHI, M.; QUIROGA, MF; LEÓN, A. E.; STEFFOLANI, M. E.

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 vol. 58 p. 325 - 336

LANCETTI, R; PALAVECINO, P.M.; BUSTOS, M.C.; LEÓN, A. E.

Yacon (Smallanthus sonchifolius) flour obtention: Effect of process conditions on quality attributes and its incorporation in gluten-free muffins

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2020 vol. 125 p. 109217 - 109217

MOIRAGHI, M.; SCIARINI, L.; PAESANI, C; LEÓN, A. E.; PÉREZ, G. T.

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

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2019 vol. 56+ p. 4474 - 4481

MERILES, SILVINA PATRICIA; STEFFOLANI, MARIA EUGENIA; LEÓN, ALBERTO EDEL; PENCI, MARIA CECILIA; RIBOTTA, PABLO DANIEL

Physico-chemical characterization of protein fraction from stabilized wheat germ

FOOD SCIENCE AND BIOTECHNOLOGY; Año: 2019 vol. 28 p. 1327 - 1335

BLANCO CANALIS, MS; LEÓN, A. E.; RIBOTTA, P. D.

Incorporation of dietary fiber on the cookie dough. Effects on thermal properties and water availability

FOOD CHEMISTRY; Lugar: Amsterdam; Año: 2019 vol. 271 p. 309 - 317

BUSTOS, MARIELA C.; RAMOS, MARÍA ISABEL; PÉREZ, GABRIELA T.; LEÓN, ALBERTO E.

Utilization of kañawa (chenopodium pallidicaule aellen) flour in pasta making

Journal of Chemistry; Año: 2019 vol. 2019 p. 5045 - 5053

PALAVECINO, PABLO M; RIBOTTA, PABLO D; LEÓN, ALBERTO E; BUSTOS, MARIELA C

Gluten-free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2019 vol. 99 p. 1351 - 1357

BUSTOS, MARIELA C.; PAESANI, CANDELA; QUIROGA, FERNANDA; LEÓN, ALBERTO EDEL

Technological and sensorial quality of berry-enriched pasta

CEREAL CHEMISTRY; Año: 2019 vol. 96 p. 967 - 976

BUSTOS, MARIELA C.; ROCHA-PARRA, DIEGO; SAMPEDRO, INES; DE PASCUAL-TERESA, SONIA; LEÓN, ALBERTO E.

The Influence of Different Air-Drying Conditions on Bioactive Compounds and Antioxidant Activity of Berries

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Lugar: Washington; Año: 2018 vol. 66 p. 2714 - 2723

RODRÍGUEZ DE MARCO, ESTEFANÍA; STEFFOLANI, MARÍA EUGENIA; MARTÍNEZ, MARCELA; LEÓN, ALBERTO E.

The use of Nannochloropsis sp. as a source of omega-3 fatty acids in dry pasta: chemical, technological and sensory evaluation

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2018 vol. 53 p. 499 - 507

BLANCO CANALIS, MS; VALENTINUZZI, M.C.; ACOSTA, R.H.; LEÓN, A. E.; RIBOTTA, P. D.

Effects of Fat and Sugar on Dough and Biscuit Behaviours and their Relationship to Proton Mobility Characterized by TD-NMR

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2018 vol. 11 p. 953 - 965

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 vol. 244 p. 1341 - 1351

GONZÁLEZ, A.; MARTÍNEZ M.L.; LEÓN, A. E.; RIBOTTA, P. D.

Effects on bread and oil quality after functionalization with microencapsulated chia oil

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: LOndres; Año: 2018 vol. 98 p. 4903 - 4910

DE LA HORRA, A.E.; BARRERA, G. N.; STEFFOLANI, M. E.; RIBOTTA, P. D.; LEÓN, A. E.

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

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

BLANCO CANALIS MS; STEFFOLANI, M. E.; LEÓN, A. E.; RIBOTTA, P. D.

Effect of different fibers on dough and cookie properties

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: Londres; Año: 2017 vol. 97 p. 1607 - 1615

MAICH, R.H.; STEFFOLANI, M. E.; DI RIENZO, J.A.; LEÓN, A. E.

Association between grain yield, grain quality and morpho-physiological traits along ten cycles of recurrent selection in bread wheat (Triticum aestivum L.)

CEREAL RESEARCH COMMUNICATIONS; Año: 2017 vol. 45 p. 146 - 153

DE LA HORRA, A.E.; BARRERA, G. N.; STEFFOLANI, M. E.; RIBOTTA, P. D.; LEÓN, A. E.

Relationships Between Structural Fat Properties and Sensorial, 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

BLANCO CANALIS, MS; LEÓN, A. E.; RIBOTTA, P. D.

Effect of inulin on dough and biscuit quality produced from different flours.

International Journal of Food Studies; Año: 2017 vol. 6 p. 13 - 23

BUSTOS, M.C.; VIGNOLA, M.B; PÉREZ, G. T.; LEÓN, A. E.

In vitro digestion kinetics and bioaccessibility of starch in cereal food products

JOURNAL OF CEREAL SCIENCE (PRINT); Lugar: Amsterdam; Año: 2017 vol. 77 p. 243 - 250

STEFFOLANI, M. E.; BUSTOS, M.C.; FERREYRA, M.; LEÓN, A. E.

Evaluación de la calidad tecnológica, nutricional y sensorial de barras de cereal con quinoa

Agriscientia; Año: 2017 vol. 34 p. 33 - 43

SERIAL, M.R.; BLANCO CANALIS, MS; CARPINELLA, M; VALENTINUZZI, M.C.; LEÓN, A. E.; RIBOTTA, P. D.; ACOSTA, R.H.

Influence of the incorporation of fibers in biscuit dough on proton mobility characterized by time domain NMR

FOOD CHEMISTRY; Lugar: Amsterdam; Año: 2016 vol. 192 p. 950 - 957

BARRERA, G. N.; TADINI, C.; LEÓN, A. E.; RIBOTTA, P. D.

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

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2016 vol. 53 p. 3675 - 3684

MARTÍNEZ, C.S.; RIBOTTA, P. D.; LEÓN, A. E.

Influence of the addition of Amaranthus mantegazzianus flour on the nutritional and health properties of pasta

Cogent Food & Agriculture; Lugar: Londres; Año: 2016 vol. 2 p. 1 - 12

STEFFOLANI, M. E.; VILLACORTA P; MORALES-SORIANO, E.R.; REPO-CARRASCO, R.; LEÓN, A. E.; PÉREZ, G. T.

Physico-chemical and functional characterization of protein isolated from different quinoa varieties (Chenopodium quinoa Willd)

CEREAL CHEMISTRY; Lugar: St. Paul; Año: 2016 vol. 93 p. 275 - 281

BARRERA, G. N.; LEÓN, A. E.; RIBOTTA, P. D.

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: 2016 vol. 96 p. 2539 - 2546

GONZÁLEZ, A.; MARTÍNEZ M.L.; PAREDES, A.; LEÓN, A. E.; RIBOTTA, P. D.

Study of the preparation process and variation of wall components in chia (Salvia hispanica L.) oil microencapsulation

POWDER TECHNOLOGY; Lugar: Amsterdam; Año: 2016 vol. 301 p. 868 - 875

SCIARINI, L.; STEFFOLANI, M. E.; LEÓN, A. E.

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

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

BUSTOS, M.C.; PÉREZ, G. T.; LEÓN, A. E.

Structure and quality of pasta enriched with functional ingredients

RSC Advances; Año: 2015 vol. 5 p. 30780 - 30792

STEFFOLANI, M. E.; MARTÍNEZ, M.; LEÓN, A. E.; GÓMEZ, M.

Effect of pre-hydration of chia (Salvia hispanica L.), seeds and flour on the quality of wheat flour breads

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2015 vol. 61 p. 401 - 406

DE LA HORRA, A.E.; STEFFOLANI, M. E.; BARRERA, G. N.; RIBOTTA, P. D.; LEÓN, A. E.

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 vol. 53 p. 446 - 453

COLOMBO, A.; RIBOTTA, P. D.; LEÓN, A. E.

Thermal and rheological behavior of peanut protein concentrate and starch composites

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Lugar: Berlin; Año: 2014 vol. 91 p. 1911 - 1920

SÁNCHEZ D.; PUPPO, M.C.; AÑÓN, M. C.; RIBOTTA, P. D.; LEÓN, A. E.; TADINI, C.

Effect of Maize Resistant Starch and Transglutaminase: A Study of Fundamental and Empirical Rheology Properties of Pan Bread Dough

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2014 vol. 7 p. 2865 - 2876

RODRÍGUEZ DE MARCO M.E.; STEFFOLANI, M. E.; MARTÍNEZ, C.S.; LEÓN, A. E.

Effects of spirulina biomass on the technological and nutritional quality of bread wheat pasta

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2014 vol. 58 p. 102 - 108

MARTÍNEZ, C.S.; RIBOTTA, P. D.; AÑÓN, M. C.; LEÓN, A. E.

Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: London; Año: 2014 vol. 20 p. 127 - 135

BARRERA, G. N.; BUSTOS, M.C.; ITURRIAGA, L.; FLORES, S.K.; LEÓN, A. E.; RIBOTTA, P. D.

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

BUSTOS, M.C.; PÉREZ, G. T.; LEÓN, A. E.

Combination of resistant starches types II and IV with minimal amount of oat bran yields good quality, low glycaemic index pasta

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2013 vol. 48 p. 309 - 315

AGUIRRE, A. V.; BORNEO, R.; LEÓN, A. E.

Properties of triticale protein films and their relation toplasticizing?antiplasticizing effects of glycerol and sorbitol

Industrial Crops and Products; Lugar: Amsterdam; Año: 2013 vol. 50 p. 297 - 303

STEFFOLANI, M. E.; LEÓN, A. E.; PÉREZ, G. T.

Study of the physicochemical and functional characterization of quinoa and kañiwa starches

STARCH/STARKE; Lugar: Weinheim; Año: 2013 vol. 65 p. 976 - 985

BARRERA, G. N.; CALDERÓN-DOMÍNGUEZ G.; CHANONA-PÉREZ J.; GUTIÉRREZ-LÓPEZ G.F.; LEÓN, A. E.; RIBOTTA, P. D.

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

AGUIRRE, A. V.; BORNEO, R.; LEÓN, A. E.

Antimicrobial, mechanical and barrier properties of triticale protein films incorporated with oregano essential oil

Food Bioscience; Año: 2013 vol. 1 p. 2 - 9

STEFFOLANI, M. E.; RIBOTTA, P. D.; PÉREZ, G. T.; PUPPO, M.C.; LEÓN, A. E.

Use of enzymes to minimize dough freezing damage

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2012 vol. 5 p. 2242 - 2255

STEFFOLANI, M. E.; RIBOTTA, P. D.; PÉREZ, G. T.; LEÓN, A. E.

Combinations of glucose oxidase, α-amylase and xylanase affect dough properties and bread quality

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2012 vol. 47 p. 525 - 534

MARTÍNEZ, C.S.; RIBOTTA, P. D.; LEÓN, A. E.; AÑÓN, M. C.

Colour assessment on bread wheat and triticale fresh pasta

INTERNATIONAL JOURNAL OF FOOD PROPERTIES; Año: 2012 vol. 15 p. 1054 - 1068

SCIARINI, L.; PÉREZ, G. T.; DE LAMBALLERIE, M.; LEÓN, A. E.; RIBOTTA, P. D.

Partial-Baking Process on Gluten-Free Bread: Impact of Hydrocolloid Addition

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

SCIARINI, L.; RIBOTTA, P. D.; LEÓN, A. E.; PÉREZ, G. T.

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

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

BARRERA, G. N.; LEÓN, A. E.; RIBOTTA, P. D.

Effect of damaged starch on wheat starch thermal behaviour

STARCH/STARKE; Lugar: Weinheim; Año: 2012 vol. 64 p. 786 - 793

DE LA HORRA, A.E.; SEGHEZZO, M.L.; MOLFESE, E.; RIBOTTA, P. D.; LEÓN, A. E.

Indicadores de calidad de las harinas de trigo: índice de calidad industrial y su relación con ensayos predictivos

Agriscientia; Lugar: Córdoba; Año: 2012 vol. 29 p. 81 - 89

BARRERA, G. N.; BASSI, E.; REYES MARTÍNEZ, R.J.; LEÓN, A. E.; RIBOTTA, P. D.

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

AGRISCIENTIA; Lugar: Córdoba; Año: 2012 vol. 29 p. 69 - 79

ROCCIA, P.; RIBOTTA, P. D.; FERRERO. C; PÉREZ, G. T.; LEÓN, A. E.

Enzymes Action on Wheat-Soy Dough Properties and Bread Quality

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

BORNEO, R.; LEÓN, A. E.

Whole grain cereals: functional components and health benefits

Food & Function; Año: 2012 vol. 3 p. 110 - 119

BUSTOS, M.C.; BARRERA, G. N.; PÉREZ, G. T.; LEÓN, A. E.

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 - 2140

SCIARINI, L.; RIBOTTA, P. D.; LEÓN, A. E.; PÉREZ, G. T.

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

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

BUSTOS, M.C.; PÉREZ, G. T.; LEÓN, A. E.

Effect of four types of dietary fibre on the technological quality of pasta

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Año: 2011 vol. 17 p. 213 - 221

BUSTOS, M.C.; PÉREZ, G. T.; LEÓN, A. E.

Sensory and nutritional attributes of fibre-enriched pasta

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Zurich; Año: 2011 vol. 44 p. 1429 - 1434

COLOMBO, A.; LEÓN, A. E.; RIBOTTA, P. D.

Rheological and calorimetric properties of corn-, wheat-, and cassava- starches and soybean protein concentrate composites

STARCH/STARKE; Año: 2011 vol. 63 p. 83 - 95

MOIRAGHI, M.; VANZETTI, L.; BAINOTTI, C.; HELGUERA, M.; LEÓN, A. E.; PÉREZ, G. T.

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

CEREAL CHEMISTRY; Año: 2011 vol. 88 p. 130 - 136

AGUIRRE, A. V.; BORNEO, R.; LEÓN, A. E.

Properties of triticale flour protein based films

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Zurich; Año: 2011 vol. 44 p. 1853 - 1858

PÉREZ, R.D.; LEÓN, A. E.

Bromate determination by X-ray fluorescence (XRF) to identify pre-baking potassium bromate addition in bread

INTERNATIONAL JOURNAL OF FOOD PROPERTIES; Lugar: London; Año: 2010 vol. 13 p. 167 - 175

SCIARINI, L.; RIBOTTA, P. D.; LEÓN, A. E.; PÉREZ, G. T.

Influence of Gluten-free Flours and their Mixtures on Batter Properties and Bread Quality

Food and Bioprocess Technology; Año: 2010 vol. 3 p. 577 - 585

RIBOTTA, P. D.; PÉREZ, G. T.; AÑÓN, M. C.; LEÓN, A. E.

Optimization of additive combination for improved soy-wheat bread quality.

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2010 vol. 3 p. 395 - 405

OLIETE, B.; PÉREZ, G. T.; GÓMEZ M.; RIBOTTA, P. D.; MOIRAGHI, M.; LEÓN, A. E.

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

COLOMBO, A.; RIBOTTA, P. D.; LEÓN, A. E.

Differential Scanning Calorimetry (DSC) Studies on the Thermal Properties of Peanut Proteins.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 2010 vol. 58 p. 4434 - 4439

STEFFOLANI, M. E.; RIBOTTA, P. D.; PÉREZ, G. T.; LEÓN, A. E.

Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins. Relationship with dough properties and bread-making quality.

JOURNAL OF CEREAL SCIENCE (PRINT); Año: 2010 vol. 51 p. 366 - 373

BORNEO, R.; AGUIRRE, A. V.; LEÓN, A. E.

Chia (Salvia hispanica) gel can be used as egg or oil replacer in cake formulations

JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION.; Año: 2010 vol. 110 p. 946 - 949

SCIARINI, L.; RIBOTTA, P. D.; LEÓN, A. E.; PÉREZ, G. T.

Effect of hydrocolloids on gluten free batter properties and bread quality

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

SCIARINI, L.; MALDONADO, F.R.; RIBOTTA, P. D.; PÉREZ, G. T.; LEÓN, A. E.

Chemical composition and functional properties of Gleditsia triacanthos gum

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

ROCCIA, P.; RIBOTTA, P. D.; PÉREZ, G. T.; LEÓN, A. E.

Influence of soy protein on rheological properties and water retention capacity of wheat gluten

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Zürich; Año: 2009 vol. 42 p. 358 - 362

BORNEO, R.; LEÓN, A. E.; AGUIRRE, A. V.; RIBOTTA, P. D.; CANTERO, J.J.

Antioxidant capacity of medicinal plants from the Province of Córdoba (Argentina) and their in-vitro testing in a model food system

FOOD CHEMISTRY; Año: 2009 vol. 112 p. 664 - 670

BENEJAM, WALTER; STEFFOLANI, M. E.; LEÓN, A. E.

Use of enzyme to improve the technological quality of a panettone like baked product

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2009 vol. 44 p. 2431 - 2437

COLOMBO, A.; PÉREZ, G. T.; RIBOTTA, P. D.; LEÓN, A. E.

A Comparative study of physicochemical tests for quality prediction of Argentine wheat flours used as corrector flours and for cookie production

JOURNAL OF CEREAL SCIENCE (PRINT); Año: 2008 vol. 45 p. 775 - 780

PÉREZ, G. T.; RIBOTTA, P. D.; STEFFOLANI, M. E.; LEÓN, A. E.

Effect of soybean proteins on gluten depolymerization during mixing and resting

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: Hoboken, New Jersey, USA; Año: 2008 vol. 88 p. 455 - 463

MARCO, C; PÉREZ, G. T.; LEÓN, A. E.; ROSELL, C. M.

Effect of Transglutaminase on the Protein Electrophoretic Pattern of Rice, Soybean and Their Blends

CEREAL CHEMISTRY; Lugar: St Paul, MN, USA; Año: 2008 vol. 85 p. 59 - 64

LEÓN, A. E.; PÉREZ, G. T.; RIBOTTA, P. D.

Triticale Flours: Composition, Properties and Utilization.

FOOD; Lugar: London, United Kingdom; Año: 2008 vol. 2 p. 17 - 24

STEFFOLANI, M. E.; PÉREZ, G. T.; RIBOTTA, P. D.; PUPPO, M.C.; LEÓN, A. E.

Effect of transglutaminase on the properties of glutenin macro polymer and dough rheology

CEREAL CHEMISTRY; Lugar: St Paul, MN, USA; Año: 2008 vol. 85 p. 39 - 43

COLOMBO, A.; RIBOTTA, P. D.; LEÓN, A. E.

Aplicación de electroforesis capilar para la caracterización de gliadinas de trigos argentinos

Agriscientia; Lugar: Córdoba; Año: 2008 vol. 25 p. 57 - 64

DAVIDOU-PARDO, G.; ROCCIA, P.; SALGADO, D.; LEÓN, A. E.; PEDROZA-ISLAS, R

Utilization of different wall materials to microencpsulate fish oil.

American Journal of Food Technology; Lugar: New York; Año: 2008 vol. 3 p. 384 - 393

BARRERA, G. N.; PÉREZ, G. T.; RIBOTTA, P. D.; LEÓN, A. E.

Influence of damaged starch on cookie and bread-making quality.

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

STEFFOLANI, M. E.; PÉREZ, G. T.; RIBOTTA, P. D.; LEÓN, A. E.

Relationship among variety classification and breadmaking quality in Argentinean wheats.

INTERNATIONAL JOURNAL OF AGRICULTURAL RESEARCH; Lugar: New York; Año: 2007 vol. 2 p. 33 - 42

CRISTINA S. MARTÍNEZ; RIBOTTA, P. D.; LEÓN, A. E.; AÑÓN, M. C.

Physical, sensory and chemical evaluation of cooked spaghetti

JOURNAL OF TEXTURE STUDIES; Lugar: Malden, USA; Año: 2007 vol. 38 p. 666 - 683

RIBOTTA, P. D.; COLOMBO, A.; LEÓN, A. E.; AÑÓN, M. C.

Effects of soy protein on physical and rheological properties of wheat starch

STARCH/STARKE; Lugar: Hoboken, New Jersey, USA; Año: 2007 vol. 59 p. 614 - 623

ROCCIA RUFFINENGO, P; MOIRAGHI, M.; RIBOTTA, P. D.; PÉREZ, G. T.; RUBIOLO, O. J.; LEÓN, A. E.

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

CEREAL CHEMISTRY; Lugar: Saint Paul, MN; Año: 2006 vol. 83 p. 243 - 249

AGUIRRE, A. V.; RUBIOLO, O. J.; RIBOTTA, P. D.; LUJÁN, J. S.; PÉREZ, G. T.; LEÓN, A. E.

Effects of incident radiation and nitrogen availability on the quality parameters of triticale grains in Argentina.

EXPERIMENTAL AGRICULTURE; Lugar: Cambridge; Año: 2006 vol. 42 p. 311 - 322

LEÓN, A. E.; BARRERA, G. N.; PÉREZ, G. T.; RIBOTTA, P. D.; ROSELL, C. M.

Effect of damaged starch levels on flour thermal behaviour and bread staling

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

RIBOTTA, P. D.; ARNULPHI, S. A.; LEÓN, A. E.; AÑÓN, M. C.

Effect of soybean addition on the rheological properties and breadmaking quality of wheat flour

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: West Sussex, Inglaterra; Año: 2005 vol. 85 p. 1889 - 1896

RIBOTTA, P. D.; LEÓN, A. E.; PÉREZ, G. T.; AÑÓN, M. C.

Electrophoresis studies for determining wheat-soy protein interactions in dough and bread

EUROPEAN FOOD RESEARCH AND TECHNOLOGY; Lugar: Berlin; Año: 2005 vol. 221 p. 48 - 53

RIBOTTA, P. D.; AUSAR, S. F.; BELTRAMO, D.; LEÓN, A. E.

Interactions of hydrocolloids and sonicated-gluten proteins

FOOD HYDROCOLLOIDS; Lugar: Wrexham, Inglaterra; Año: 2005 vol. 19 p. 93 - 99

MOIRAGHI, M.; RIBOTTA, P. D.; AGUIRRE, A. V.; PÉREZ, G. T.; LEÓN, A. E.

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

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

PÉREZ, G. T.; RIBOTTA, P. D.; AGUIRRE, A. V.; RUBIOLO, O. J.; LEÓN, A. E.

Changes in proteins and starch granule size distribution during grain filling of triticale

AGRISCIENTIA; Lugar: Córdoba; Año: 2004 vol. 21 p. 13 - 21

RIBOTTA, P. D.; AUSAR, S. F.; MORCILLO, M. H.; PÉREZ, G. T.; BELTRAMO, D.; LEÓN, A. E.

Production of gluten free bread using soybean flour

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: West Sussex, Inglaterra; Año: 2004 vol. 84 p. 1969 - 1974

RIBOTTA, P. D.; GIULIANO, M. N.; PÉREZ, G. T.; LEÓN, A. E.

A method to determine gassing power of yeast

JOURNAL OF FOOD TECHNOLOGY; Lugar: Town Fainsalabad; Año: 2004 vol. 2 p. 212 - 215

RIBOTTA, P. D.; PÉREZ, G. T.; LEÓN, A. E.; AÑÓN, M. C.

Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough

FOOD HYDROCOLLOIDS; Lugar: Wrexham, Inglaterra; Año: 2004 vol. 18 p. 305 - 313

RIBOTTA, P. D.; CUFFINI, S.; LEÓN, A. E.; AÑÓN, M. C.

The staling of bread. An X-ray diffraction study

EUROPEAN FOOD RESEARCH AND TECHNOLOGY; Lugar: Berlin; Año: 2004 vol. 218 p. 219 - 223

RIBOTTA, P. D.; LEÓN, A. E.; AÑÓN, M. C.

Effects of Yeast Freezing in Frozen Dough

CEREAL CHEMISTRY; Lugar: Saint Paul, MN; Año: 2003 vol. 80 p. 454 - 458

TORRI, C.; RIBOTTA, P. D.; MORCILLO, M. H.; RUBIOLO, O. J.; PÉREZ, G. T.; LEÓN, A. E.

Determinación del contenido de almidón dañado en harinas de triticale. Su influencia sobre la calidad galletitera

AGRISCIENTIA; Lugar: Córdoba; Año: 2003 vol. 20 p. 3 - 8

LEÓN, A. E.; ROSELL, C. M.; BENEDITO BARBER, C.

A differential scanning calorimetry study of the wheat proteins

EUROPEAN FOOD RESEARCH AND TECHNOLOGY; Lugar: Berlín; Año: 2003 vol. 217 p. 13 - 16

RAMIREZ, A. M.; PÉREZ, G. T.; RIBOTTA, P. D.; LEÓN, A. E.

The occurrence of friabilin in triticale and their relationship with grain hardness and baking quality

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 2003 vol. 51 p. 7176 - 7181

AUSAR, S. F.; MORCILLO, M. H.; LEÓN, A. E.; RIBOTTA, P. D.; BELTRAMO, D.; BIANCO, I.

Improvement of HDL- and LDL-Cholesterol Levels in Diabetic Subjects by Feeding Bread Containing Chitosan

Journal of Medicinal Food; Año: 2003 vol. 6 p. 397 - 399

PÉREZ, G. T.; LEÓN, A. E.; RIBOTTA, P. D.; AGUIRRE, A. V.; RUBIOLO, O. J.; AÑÓN, M. C.

Use of triticale flours in cracker-making

EUROPEAN FOOD RESEARCH AND TECHNOLOGY; Lugar: Berlín; Año: 2003 vol. 217 p. 134 - 137

RIBOTTA, P. D.; LEÓN, A. E.; AÑÓN, M. C.

Effect of freezing and frozen storage on the gelatinization and retrogradation of amylopectin in dough baked in a differential scanning calorimeter

FOOD RESEARCH INTERNATIONAL; Lugar: Ontario; Año: 2003 vol. 36 p. 357 - 363

RIBOTTA, P. D.; LEÓN, A. E.; AGUIRRE, A. V.; BELTRAMO, D.

Medición Instrumental del Color en Galletitas Dulces de Triticale: Influencia del Contenido de Cenizas

REVISTA INFORMACION TECNOLOGICA DEL CHILE; Lugar: La Serena; Año: 2002 vol. 13 p. 171 - 174

LEÓN, A. E.; DURÁN, E.; BENEDITO BARBER, C.

Utilization of Enzyme Mixtures to Retard Bread Crumb Firming

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 2002 vol. 50 p. 1416 - 1419

AGUIRRE, A. V.; BADIALI, O. J.; CANTARERO, M.; LEÓN, A. E.; RIBOTTA, P. D.; RUBIOLO, O. J.

Relationship of test weight and kernel properties to milling and baking quality in argentine triticales

CEREAL RESEARCH COMMUNICATIONS; Lugar: Budapest; Año: 2002 vol. 30 p. 203 - 208

RIBOTTA, P. D.; LEÓN, A. E.; AÑÓN, M. C.

Effect of Freezing and Frozen Storage of Doughs on Bread Quality

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 2001 vol. 49 p. 913 - 918

DURÁN, E.; LEÓN, A. E.; BENEDITO BARBER, C.

Effect of Low Molecular Weight Dextrins on Gelatinization and Retrogradation of Starch

EUROPEAN FOOD RESEARCH AND TECHNOLOGY; Lugar: Berlín; Año: 2001 vol. 212 p. 203 - 207

LEÓN, A. E.; LUCINI, E. L.; RIBOTTA, P. D.; GROSSO, N. R.

Efecto de los Lípidos de las Harinas Sobre la Calidad de las Galletitas Dulces

REVISTA INFORMACION TECNOLOGICA DEL CHILE; Lugar: La Serena; Año: 2000 vol. 11 p. 43 - 46

LEÓN, A. E.; RIBOTTA, P. D.; AUSAR, S. F.; FERNÁNDEZ, C.; LANDA, C.; BELTRAMO, D.

Interactions of Different Carrageenan Isoforms and Flour Components in Breadmaking

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 2000 vol. 48 p. 2634 - 2638

RIBOTTA, P. D.; MORCILLO, M. H.; LEÓN, A. E.

Efecto de Distintos Oxidantes Sobre la Calidad de Panes Elaborados por el Método Tradicional Argentino

AGRISCIENTIA; Lugar: Córdoba; Año: 1999 vol. 16 p. 3 - 10

RUBIOLO, O. J.; FERRETTI, S.; RIBOTTA, P. D.; AGUIRRE, A. V.; LEÓN, A. E.

Incidencia del Contenido Proteico de las Harinas de Triticale sobre su Aptitud para Elaborar Galletitas

Información Tecnológica (CIT); Año: 1998 vol. 9 p. 87 - 97

LEÓN, A. E.; JOVANOVICH, G.; AÑÓN, M. C.

Gelatinization Profiles of Triticale Starch in Cookies as Influenced by Moisture and Solutes

CEREAL CHEMISTRY; Lugar: Saint Paul, MN; Año: 1998 vol. 75 p. 617 - 623

LEÓN, A. E.; DURÁN, E.; BENEDITO BARBER, C.

Firming of Starch Gels and Amylopectin Retrogradation as Related to Dextrin Production by -amylase

Zeitschrift für Lebensmittel-Untersuchung und-Forschung; Año: 1997 vol. 205 p. 131 - 134

LEÓN, A. E.; DURÁN, E.; BENEDITO BARBER, C.

A New Approach to Study Starch Changes in Dough Baking Process and Bread Storage

Zeitschrift für Lebensmittel-Untersuchung und-Forschung; Año: 1997 vol. 204 p. 316 - 320

LEÓN, A. E.; RUBIOLO, O. J.; AÑÓN, M. C.

Use of Triticale Flours in Cookies: Quality Factors

CEREAL CHEMISTRY; Lugar: Saint Paul, MN; Año: 1996 vol. 73 p. 779 - 784

AGUIRRE, A. V.; LEÓN, A. E.; RUBIOLO, O. J.

Evaluación de la Actividad de a-Amilasa en Harinas de Triticale

Información Tecnológica (CIT); Año: 1996 vol. 7 p. 15 - 18

AGUIRRE, A. V.; LEÓN, A. E.; RUBIOLO, O. J.

Incidencia del Régimen de Lluvias sobre Valores de Falling Number en Triticale

Agriscientia; Año: 1993 vol. 10 p. 51 - 54

LEÓN, A. E.; GOLDRAIJ, A.; SABATTINI, A.; SCOTTO, A.; DÍAZ, M. P.

Ajustes y Modificaciones de una Técnica para Determinar Nitrógeno en Cereales

Agrochimica (Pisa); Año: 1992 vol. 36 p. 131 - 134