PAESANI, CANDELA; BRAVO-NÚÑEZ, ÁNGELA; GÓMEZ, MANUEL

Effect of stabilized wholegrain maize flours on the quality characteristics of gluten-free layer cakes

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2021 vol. 135

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

EFFECT OF WHEAT PEARLING PROCESS ON COMPOSITION AND NUTRITIONAL 2 PROFILE OF FLOUR AND ITS BREADMAKING PERFORMANCE

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2021

PAESANI, CANDELA; DEGANO, ALICIA L.; INES, ZALOSNIK; ZALOSNIK, MARIA INÉS; FABI, JOÃO PAULO; 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 vol. 147

PAESANI, CANDELA; GÓMEZ, MANUEL

Effects of the pre-frying process on the cooking quality of rice

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2021 vol. 140

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

PAESANI, CANDELA; BRAVO-NÚÑEZ, ÁNGELA; GÓMEZ, MANUEL

Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2020 vol. 132

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

SCIARINI, L.S.; STEFFOLANI, M.E.; FERNÁNDEZ, A.; PAESANI, C.; PÉREZ, G.T.

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

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Año: 2020 vol. 26 p. 321 - 332

BUSTOS, MARIELA C.; VIGNOLA, MARIA B.; PAESANI, CANDELA; LEÓN, ALBERTO 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

FERNÁNDEZ-PELÁEZ, JUAN; PAESANI, CANDELA; GÓMEZ, MANUEL

Sourdough technology as a tool for the development of healthier grain-based products: An update

Agronomy; Año: 2020 vol. 10

PAESANI, C.; SALVUCCI, E.; MOIRAGHI, M.; FERNANDEZ CANIGIA, L.; PÉREZ, G.T.

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

LETTERS IN APPLIED MICROBIOLOGY; Año: 2019 vol. 68 p. 142 - 148

MOIRAGHI MALENA; SCIARINI, L. S.; PAESANI CANDELA; LEÓN ALBERTO E.; 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

BUSTOS MARIELA; PAESANI CANDELA; QUIROGA F; LEÓN ALBERTO E.

Technological and sensorial quality of berry-enriched pasta

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2019

SCIARINI, L. S.; BUSTOS, M. C.; VIGNOLA, M. B.; PAESANI, C.; SALINAS, C. N.; PÉREZ, G. 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-MYSORE; Año: 2017 vol. 54 p. 244 - 252