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

MANSILLA, PABLO S.; BONGIANINO, NICOLÁS F.; NAZAR, MARÍA C.; PÉREZ, GABRIELA T.

Agronomic and chemical description of open-pollinated varieties of opaque-2 and purple maize (Zea mays L.) adapted to semiarid region of Argentina

GENETIC RESOURCES AND CROP EVOLUTION; Año: 2021 vol. 68 p. 2351 - 2366

LANCETTI, ROMINA; SCIARINI, LORENA; PÉREZ, GABRIELA T.; SALVUCCI, EMILIANO

Technological Performance and Selection of Lactic Acid Bacteria Isolated from Argentinian Grains as Starters for Wheat Sourdough

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

PAESANI, CANDELA; DEGANO, ALICIA L.; INES, ZALOSNIK; PAULO FABI, JOÃO; PÉREZ, GABRIELA T.

Enzymatic Modification of Arabinoxylans from Soft and Hard Argentinian Wheat Inhibits the Viability of HCT-116 Cells

FOOD RESEARCH INTERNATIONAL; Año: 2021

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

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

MANSILLA, PABLO SEBASTIÁN; NAZAR, MARÍA CRISTINA; PÉREZ, GABRIELA TERESA

Flour functional properties of purple maize (Zea mays L.) from Argentina. Influence of environmental growing conditions

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES; Año: 2020 vol. 146 p. 311 - 319

VALDEZ-ARANA, JENNY-DEL-CARMEN; STEFFOLANI, MARIA EUGENIA; REPO-CARRASCO-VALENCIA, RITVA; PÉREZ, GABRIELA TERESA; CONDEZO-HOYOS, LUIS

Physicochemical and functional properties of isolated starch and their correlation with flour from the Andean Peruvian quinoa varieties

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES; Año: 2020 vol. 147 p. 997 - 1007

MANSILLA PABLO; NAZAR MARIA CRISTINA; PEREZ, GABRIELA T.

Evaluation and comparison of protein composition and quality in half-sib families of opaque-2 maize (Zea mays L.) from Argentina

AgrisCientia; Lugar: Cordoba; Año: 2019 vol. 36 p. 39 - 53

PAESANI, CANDELA; SALVUCCI, EMILIANO; MOIRAGHI, MALENA; FERNANDEZ CANIGIA, LILIANA; PÉREZ, GABRIELA T

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

LETTERS IN APPLIED MICROBIOLOGY; Lugar: Londres; Año: 2019 vol. 62 p. 142 - 149

SALVUCCI E; ROSSI M; COLOMBO A; PEREZ, GABRIELA T.; BORNEO R; AGUIRRE A

Triticale flour films added with bacteriocin-like substance (BLIS) for active food packaging application

Food Packaging and Shelf Life; Año: 2019 vol. 19 p. 193 - 199

BUSTOS MC; RAMOS MI; PEREZ, GABRIELA T.; LEON AE

Utilization of Kañawa (Chenopodium pallidicaule Aellen) Flour in Pasta Making

Journal of Chemistry; Año: 2019 vol. 2019 p. 1 - 8

PODIO, NATALIA S.; BARONI, MARÍA V.; PÉREZ, GABRIELA T.; WUNDERLIN, DANIEL A.

Assessment of bioactive compounds and their in vitro bioaccessibility in whole-wheat flour pasta

FOOD CHEMISTRY; Año: 2019 vol. 293 p. 408 - 417

MOIRAGHI, MALENA; SCIARINI L; PAESANI C; LEON AE; PEREZ, 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; 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; Año: 2019

VIGNOLA MB; BUSTOS MC; PEREZ, GABRIELA T.

Comparison of quality attributes of refined and whole wheat extruded pasta

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2018 vol. 89 p. 329 - 335

VIGNOLA, MARÍA BELÉN; BUSTOS, MARIELA CECILIA; PÉREZ, GABRIELA TERESA

In vitro dialyzability of essential minerals from white and whole grain pasta

FOOD CHEMISTRY; Año: 2018 vol. 265 p. 128 - 134

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

Baking quality of Argentinean wheat damaged by Nysiussimulans

CEREAL CHEMISTRY; Lugar: St. Paul; Año: 2017

MANSILLA, PABLO SEBASTIÁN; NAZAR, MARÍA CRISTINA; PEREZ, GABRIELA TERESA

Comparison of flour starch properties in half-sib families of opaque-2 maize (Zea mays L.) from Argentina.

CEREAL CHEMISTRY; Año: 2017

BUSTOS MC; VIGNOLA MB; PEREZ, GABRIELA T.; LEON AE

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

JOURNAL OF CEREAL SCIENCE (PRINT); Lugar: Amsterdam; Año: 2017

SCIARINI L; BUSTOS MC; VIGNOLA MB; PAESANI C; SALINAS C; PEREZ, GABRIELA T.

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

Journal of Food Science and Technology; Año: 2017 vol. 54 p. 244 - 252

CHIARAVIGLIO M; MOIRAGHI M; SALVUCCI E; BARONI V; PEREZ, GABRIELA T.

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

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

VIGNOLA MB; BARONI V; PEREZ, GABRIELA T.

Genotypic and environmental effects on starch properties of Argentinean wheat flours

STARCH/STARKE; Lugar: Weinheim; Año: 2016 vol. 68 p. 1 - 8

SALVUCCI E; LE BLANC JG; PEREZ, GABRIELA T.

Technological properties of Lactic acid bacteria isolated from raw cereal material

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2016 vol. 70 p. 185 - 191

BUSTOS MC; PEREZ, GABRIELA T.; LEON AE

Structure and quality of pasta enriched with functional ingredients

RSC advances; Lugar: London; Año: 2015 vol. 5 p. 30780 - 30792

STEFFOLANI ME; VILLACORTA P; MORALES-SORIANO E; REPO-CARRASCO R; LEON AE; PEREZ, GABRIELA T.

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

CEREAL CHEMISTRY; Lugar: St. Paul; Año: 2015 vol. 93 p. 275 - 281

STEFFOLANI ME; DE LA HERA E; PEREZ, GABRIELA T.; GOMEZ M

Effect of chia (Salvia hispanica l) addition on the quality of gluten-free bread

JOURNAL OF FOOD QUALITY; Lugar: Londres; Año: 2014 vol. 37 p. 309 - 317

STEFFOLANI ME; LEON AE; PEREZ, GABRIELA T.

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

STARCH/STARKE; Lugar: Weinheim; Año: 2013 vol. 65 p. 973 - 986

MOIRAGHI M; DE LA HERA E; PEREZ, GABRIELA T.; GOMEZ M

Effect of wheat flour characteristics on sponge cake quality

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: LOndres; Año: 2013 vol. 93 p. 543 - 549

BUSTOS MC; PEREZ, GABRIELA T.; LEON AE

Combination of resistant starches types II and IV with minimal amounts 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

SCIARINI L; VAN BOCKSTAELE F; NUSANTORO B; PEREZ, GABRIELA T.; DEWETTINCK K

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

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

LOPEZ EP; PEREZ, GABRIELA T.; ERRAMOUSPE PL; CUEVAS C

Effect of Brea Gum on the characteristics of wheat bread at different storage times

CIêNCIA E TECNOLOGIA DE ALIMENTOS; Año: 2013 vol. 33 p. 745 - 752

MOIRAGHI M; VANZETTI L; PFLÜGER L; HELGUERA M; PEREZ, GABRIELA T.

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

SCIARINI L; RIBOTTA P; LEON A.; PEREZ, GABRIELA T.

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

SCIARINI L; PEREZ, GABRIELA T.; DE LAMBALLERIE M; LEON A.; RIBOTTA P

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

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

STEFFOLANI ME; RIBOTTA P; PEREZ, GABRIELA T.; PUPPO C.

Use of enzymes to minimize dough freezing damage

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

SCIARINI L; RIBOTTA P; LEON A.; PEREZ, GABRIELA T.

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

STARCH/STARKE; Año: 2012 vol. 64 p. 123 - 135

CORREA MJ; PEREZ, GABRIELA T.; FERRERO C

Pectins as Breadmaking Additives: Effect on Dough Rheology and Bread Quality

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

STEFFOLANI ME; RIBOTTA P; PEREZ, GABRIELA T.; LEON A.

Combinations of glucose oxidase, á-amylase and xylanase on dough properties and bread quality

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

BUSTOS MC; BARRERA GN; PEREZ, GABRIELA T.; LEON A.

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

ROCCIA P; RIBOTTA P; FERRERO C; PEREZ, GABRIELA T.; LEON A.

Enzymes action on wheat-soy dough properties and bread quality

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

MOIRAGHI M; VANZETTI L; BAINOTTI C; HELGUERA M; LEON A.; PEREZ, GABRIELA T.

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

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

BUSTOS MC; PEREZ, GABRIELA T.; LEON A.

Effect of Four Types of Dietary Fiber on the Technological Quality of Pasta

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

BUSTOS MC; PEREZ, GABRIELA T.; LEON A.

Sensory and nutritional attributes of fibre enriched pasta

LWT - Food Science and Technology; Año: 2011 vol. 44 p. 1429 - 1434

SCIARINI L; RIBOTTA P; LEON A.; PEREZ, GABRIELA 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; PEREZ, GABRIELA T.; AÑÓN M. CRISTINA; LEON A.

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

Food and Bioprocess Technology; Año: 2010 vol. 3 p. 395 - 405

OLIETE B; PEREZ, GABRIELA T.; GOMEZ M; RIBOTTA P; MOIRAGHI M; LEON A.

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

CORREA MJ; AÑON MC; PEREZ, GABRIELA T.; FERRERO C

Effect of modified celluloses on dough rheology and microstructure

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

STEFFOLANI ME; RIBOTTA P; PEREZ, GABRIELA T.; LEON A.

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

SCIARINI L; RIBOTTA P; LEON A.; PEREZ, GABRIELA 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; RIBOTTA P; PEREZ, GABRIELA T.; LEON A.

Chemical composition and functional properties of Gleditsia triacanthos gum.

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

ROCCIA P; RIBOTTA P; PEREZ, GABRIELA T.; LEON A.

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

LWT - Food Science and Technology; Año: 2009 vol. 42 p. 358 - 362

MARCO C; PEREZ, GABRIELA T.; LEON A.; ROSELL CM

Effect of transglutaminase on the protein electrophoretic pattern of rice – soybean and their blends

CEREAL CHEMISTRY; Año: 2008 vol. 85 p. 59 - 64

STEFFOLANI ME; PEREZ, GABRIELA T.; RIBOTTA P; PUPPO C.; LEON A.

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

CEREAL CHEMISTRY; Año: 2008 vol. 85 p. 39 - 43

PEREZ, GABRIELA T.; RIBOTTA P; STEFFOLANI ME; LEON A.

Effect of soybean proteins on gluten depolymerization during mixing and resting

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2008 vol. 88 p. 455 - 463

LEON A.; PEREZ, GABRIELA T.; RIBOTTA P

Triticale Flours: Composition, properties and utilization.

Food; Año: 2008 vol. 2 p. 17 - 24

COLOMBO A; PEREZ, GABRIELA T.; RIBOTTA P; LEON A.

Comparative study of physicochemical tests for quality prediction of Argentinean wheat flours used as corrector flours and for cookie elaboration

JOURNAL OF CEREAL SCIENCE (PRINT); Año: 2008 vol. 48 p. 775 - 780

STEFOFFOLANI, M. E.; PEREZ, GABRIELA T.; RIBOTTA P; LEON A.

Relationship among variety classification and breadmaking quality in Argentinean wheats

International Journal of Agricultural Research; Año: 2007 vol. 2 p. 33 - 42

BARRERA G.; PEREZ, GABRIELA T.; RIBOTTA P; LEON A.

Influence of damaged starch on cookie and bread-making quality

European Food research and technology; Año: 2007 vol. 225 p. 1 - 7

MARCO C; PEREZ, GABRIELA T.; RIBOTTA P; ROSELL CM

Effect of microbial transglutaminase on the protein fractions of rice, pea and their blends

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2007 vol. 87 p. 2576 - 2582

LEON A.; BARRERA G.; PEREZ, GABRIELA T.; RIBOTTA P; ROSELL CM

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

European Foood Research and Technology; Año: 2006 vol. 224 p. 187 - 192

ROCCIA P; MOIRAGHI M; RIBOTTA P; PEREZ, GABRIELA T.; RUBIOLO OJ; LEON A.

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

Cereal Chemistry; Año: 2006 vol. 83 p. 243 - 249

A AGUIRRE; RUBIOLO OJ; RIBOTTA P; LUJÁN JS; PEREZ, GABRIELA T.; LEON A.

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

Experimental Agriculture; Año: 2006 vol. 42 p. 311 - 322

MOIRAGHI M; RIBOTTA P; A AGUIRRE; PEREZ, GABRIELA T.; LEON A.

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

Agriscientia; Año: 2005 vol. 22 p. 25 - 30

RIBOTTA P; LEON A.; PEREZ, GABRIELA T.; AÑÓN M. CRISTINA

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

European Foood Research and Technology; Año: 2005 vol. 221 p. 48 - 53

PEREZ, GABRIELA T.; BONET A; ROSELL CM

Relationship between gluten degradation by Aelia spp. and Eurygaster spp. and protein structure

Journal of the Science of Food and Agriculture; Año: 2005 vol. 85 p. 1125 - 1130

RIVERA PC; CHIARAVIGLIO M; PEREZ, GABRIELA T.; GARDENAL CN

Protein polymorphism in populations of Boa constrictor occidentalis (Boidae) from C¨®rdoba province, Argentina.

Amphibia-Reptilia; Año: 2005 vol. 26 p. 175 - 181

PEREZ, GABRIELA T.; RIBOTTA P; A AGUIRRE; RUBIOLO OJ; LEON A.

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

Agriscientia; Año: 2004 vol. 21 p. 13 - 21

RIBOTTA P; GIULIANO ALBO MN; PEREZ, GABRIELA T.; LEON A.

A method to determine gassing power of yeast

Journal of Food Technology; Año: 2004 vol. 2 p. 218 - 223

AJA S; PEREZ, GABRIELA T.; ROSELL CM

Wheat damage by Aelia spp. and Erygaster spp.: effects on gluten and water-soluble compounds released by gluten hydrolysis

Journal of Cereal Science; Año: 2004 vol. 39 p. 187 - 193

RIBOTTA P; AUSAR, S; MORCILLO, M; PEREZ, GABRIELA T.; BELTRAMO, D.M; LEON A.

Production of Gluten Free Bread Using Soybean Flour

Journal of the Science of Food and Agriculture; Año: 2004 vol. 84 p. 1967 - 1974

RIBOTTA P; PEREZ, GABRIELA T.; LEON A.; AÑÓN M. CRISTINA

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

Food Hydrocolloid; Año: 2004 vol. 18 p. 305 - 313

PEREZ, GABRIELA T.; LEON A.; RIBOTTA P; A AGUIRRE; RUBIOLO OJ; AÑÓN M. CRISTINA

Use of triticale flours in cracker-making

European Food Research Technology; Año: 2003 vol. 217 p. 134 - 137

RAMIREZ, A.; PEREZ, GABRIELA T.; RIBOTTA P; LEON A.

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

DEZA C; BASCUR I.; PEREZ, GABRIELA T.; DÍAZ M.P; BARIOGLIO C.F

Identificación de variables morfoestructurales y polimorfismos sanguíneos para la caracterización de cabras criollas en el NO de Córdoba, Argentina

Agriscientia; Año: 2003 vol. 20 p. 69 - 77

TORRI CL; RIBOTTA P; MORCILLO, M; RUBIOLO OJ; PEREZ, GABRIELA T.; LEON A.

Influencia del contenido de almidón dañado sobre la calidad galletitera en harinas de triticale

Agriscientia; Año: 2003 vol. 20 p. 3 - 8

DE BIASI S.N; PEREZ, GABRIELA T.; APFELBAUM L.I.; APFELBAUM M.E

Pituitary luteinizing hormone microheterogeneity in the afternoon of proestrus in rats: some new insights

Hormone Research; Año: 2002 vol. 58 p. 8 - 15

DEZA C; PEREZ, GABRIELA T.; VARELA L; VILLAR, M.; RUBIALES, S; GARDENAL, C.N; BARIOGLIO C.F

Protein polymorphism in native goats from central Argentina

Small Ruminant Research; Año: 2000 vol. 35 p. 195 - 201

MESTRALLET, M; PEREZ, GABRIELA T.; VIERA, B.; DEFILPO, S

Eritroaglutinante Lectina de ajo. Purificación y caracterización parcial.

Información Tecnológica; Año: 1999 vol. 10 p. 21 - 24

PEREZ, GABRIELA T.; APFELBAUM M.E

Effect of cycloheximide and tunicamycin on the GnRH-stimulated distal glycosylation of LH by rat pituitary cells

Can. J. Physiol. Pharmacol; Año: 1998 vol. 76 p. 1033 - 1040

PEREZ, GABRIELA T.; APFELBAUM M.E

Kinetics of proximal and distal glycosylation of luteinizing hormone by cultured rat pituitary cells

Can. J. Physiol. Pharmacol; Año: 1997 vol. 75 p. 825 - 831

PEREZ, GABRIELA T.; APFELBAUM M.E

Kinetics of translation and glycosylation of pituitary glycoproteins

Acta Phisiol. Pharmacol. Therapeut. Latinoam; Año: 1996 vol. 46 p. 127 - 136

PEREZ, GABRIELA T.; APFELBAUM M.E

GnRH-stimulated glycosylation (proximal and distal) of luteinizing hormone by cultured pituitary cells.

Neuroendocrinology .; Año: 1996 vol. 64 p. 456 - 461

PEREZ, GABRIELA T.; APFELBAUM M.E

Modulatory effect of ovarian steroid hormones on GnRH-induced LH release by pituitary cells.

Can. J. Physiol. Pharmacol; Año: 1992 vol. 70 p. 693 - 699