BONGIANINO, NICOLÁS FRANCISCO; STEFFOLANI, MARÍA EUGENIA; RODRÍGUEZ, MARIANELA DESIREE; BUSTOS, MARIELA CECILIA; BIASUTTI, CARLOS ALBERTO; LEÓN, ALBERTO EDEL

Assessment of Technological and Sensory Properties, Digestibility, and Bioactive Compounds in Polentas from Different Maize Genotypes

Foods; Año: 2024 vol. 13

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; Año: 2023 vol. 12

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; Año: 2022 vol. 27

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

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; Año: 2022

MERILES, SILVINA P; STEFFOLANI, MARIA E; PENCI, MARIA C; CURET, SEBASTIEN; BOILLEREAUX, LIONEL; RIBOTTA, PABLO D

Effects of low-temperature microwave treatment of wheat germ

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2021

NAVARRO, JL; BIGLIONE, C; PAESANI, C; MOIRAGHI, M; LEÓN, AE; STEFFOLANI, ME

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

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2021 p. 249 - 257

NAVARRO, JL; MOIRAGHI, M; QUIROGA, F; LEÓN, AE; STEFFOLANI, ME

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

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: 2020

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

Effect of heat‐treated wheat germ on dough properties and crackers quality

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2020

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

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; Lugar: Amsterdam; Año: 2019

SCIARINI, LS; STEFFOLANI, ME; FERNANDEZ, A; PAESANI, C; PEREZ, GT

Gluten free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: London; Año: 2019

DE LA HORRA, A; STEFFOLANI, ME; BARRERA, GN; RIBOTTA, PD; LEÓN, AE

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

EUROPEAN FOOD RESEARCH AND TECHNOLOGY; Lugar: Berlin; Año: 2018

DE LA HORRA, AE; BARRERA, GN; STEFFOLANI, MARIA EUGENIA; LEÓN, AE; RIBOTTA, PD

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

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

RODRÍGUEZ DE MARCO, EM; STEFFOLANI, ME; MARTÍNEZ, M; LEÓN, AE

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

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

BLANCO CANALIS, MS; STEFFOLANI, ME; LEÓN, AE; RIBOTTA, PD

EFFECT OF DIFFERENT FIBERS ON DOUGH PROPERTIES AND BISCUIT QUALITY

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: LOndres; Año: 2017

DE LA HORRA, A; BARRERA, GN; STEFFOLANI, ME; RIBOTTA, PD; LEÓN, AE; LEÓN, AE

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

STEFFOLANI, ME; BUSTOS, MC; FERREYRA, M; LEÓN, AE

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

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

MAICH, RH; STEFFOLANI, ME; DI RIENZO, JA; LEÓN, AE

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; Lugar: Budapest; Año: 2016

STEFFOLANI, ME; VILLACORTA, P; MORALES-SORIANO, ER; REPO-CARRASCO, R; LEÓN, AE; PEREZ, GT

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

SCIARINI, LS; STEFFOLANI, ME; LEÓN, AE

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

DE LA HORRA, AE; STEFFOLANI, ME; BARRERA, GN; RIBOTTA, PD; LEÓN, AE

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. 54 p. 446 - 453

STEFFOLANI, ME; MARTÍNEZ, M; LEÓN, AE; 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

STEFFOLANI, ME; DE LA HERA, E; PEREZ, GT; GÓMEZ, 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

RODRIGUEZ DE MARCO, ME; STEFFOLANI, ME; MARTÍNEZ, CS; LEÓN, AE

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

STEFFOLANI, ME; LEÓN, AE; PEREZ, GT

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

STARCH/STARKE; Lugar: Weinheim; Año: 2013 vol. 65 p. 976 - 983

STEFFOLANI, ME; RIBOTTA, PD; PEREZ, GT; LEÓN, AE

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

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

STEFFOLANI, ME; RIBOTTA, PD; PEREZ, GT; PUPPO, MC; LEÓN, AE

USE OF ENZYMES TO MINIMIZE DOUGH FREEZING DAMAGE

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

STEFFOLANI, ME; RIBOTTA, PD; PEREZ, GT; LEÓN, AE

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

STEFFOLANI, ME; LEÓN, AE

Enzimas Hidrolasas

Molinería y Panadería; Año: 2010 vol. 1203 p. 10 - 19

BENEJAM, W; STEFFOLANI, ME; LEÓN, AE

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

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

STEFFOLANI, ME; PEREZ, GT; RIBOTTA, PD; PUPPO, MC; LEÓN, AE

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

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

PEREZ, GT; RIBOTTA, PD; STEFFOLANI, ME; LEÓN, AE

Effect of soybean proteins on gluten depolymerization during mixing and resting

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: Reino Unido; Año: 2007 vol. 88 p. 455 - 463

STEFFOLANI, ME; PEREZ, GT; RIBOTTA, PD; LEÓN, AE

Relationship between variety classification and breadmaking quality in Argentinean wheats

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