ROLANDELLI, GUIDO; SHAN, SHENGYUE; CAMPANELLA, OSVALDO H.

Effects of alkalinization and addition of pea protein as a co-protein to zein for the development of gluten-free doughs

FOOD HYDROCOLLOIDS; Año: 2024 vol. 146

ROLANDELLI, GUIDO; PILAR BUERA, M.; RODRÍGUEZ, SILVIO D.

Monitoring thermal stability of pure and adulterated sesame oil using Fourier transform infrared spectroscopy and chemometric analysis

JOURNAL OF FOOD COMPOSITION AND ANALYSIS; Año: 2024 vol. 125

ROLANDELLI, GUIDO; RODRÍGUEZ, SILVIO DAVID; BUERA, MARÍA DEL PILAR

Modulation of the retrogradation kinetics of sweet potato starch by the addition of pectin, guar gum, and gallic acid

FOOD HYDROCOLLOIDS; Año: 2024 vol. 146

ROLANDELLI, GUIDO; FAVRE, LEONARDO CRISTIAN; AGUIRRE-CALVO, TATIANA ROCÍO; FARRONI, ABEL EDUARDO; BUERA, MARÍA DEL PILAR; DOS SANTOS FERREIRA, CRISTINA

An optimized purple corn cob extract as an ingredient for the development of maize-based extrudates with novel characteristics

JOURNAL OF CEREAL SCIENCE (PRINT); Año: 2023 vol. 114

VHANGANI, LUSANI NORAH; FAVRE, LEONARDO CRISTIAN; ROLANDELLI, GUIDO; VAN WYK, JESSY; BUERA, MARÍA DEL PILAR

Optimising the polyphenolic content and antioxidant activity of green rooibos (Aspalathus linearis) using beta-cyclodextrin assisted extraction

MOLECULES; Lugar: Basel; Año: 2022

ROLANDELLI, GUIDO; FARRONI, ABEL EDUARDO; BUERA, MARÍA DEL PILAR

Physicochemical transformations of corn‐based snacks with underexploited grains addition during storage: multi‐analytical assessment

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2022

ROLANDELLI, GUIDO; GALLARDO-NAVARRO, YOJA TERESA; GARCÍA PINILLA, SANTIAGO; FARRONI, ABEL EDUARDO; GUTIÉRREZ-LÓPEZ, GUSTAVO FIDEL; BUERA, MARÍA DEL PILAR

Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach

JOURNAL OF CEREAL SCIENCE (PRINT); Año: 2021

ROLANDELLI, GUIDO; FARRONI, ABEL EDUARDO; BUERA, MARÍA DEL PILAR

Analysis of molecular mobility in corn and quinoa flours through 1H-NMR and its relationship with water distribution, glass transition and enthalpy relaxation

FOOD CHEMISTRY; Año: 2021

ROLANDELLI, GUIDO; FAVRE, LEONARDO CRISTIAN; MSHICILELI, NDUMISO; VHANGANI, LUSANI NORAH; FARRONI, ABEL EDUARDO; VAN WYK, JESSY; BUERA, MARÍA DEL PILAR

The complex dependence of non-enzymatic browning development on processing conditions in maize snacks

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

FAVRE, LEONARDO CRISTIAN; ROLANDELLI, GUIDO; MSHICILELI, NDUMISO; NORAH VHANGANI, LUSANI; DOS SANTOS FERREIRA, CRISTINA; VAN WYK, JESSY; BUERA, MARÍA DEL PILAR

Antioxidant and anti-glycation potential of green pepper (Piper nigrum): optimization of β-cyclodextrin-based extraction by response surface methodology

FOOD CHEMISTRY; Año: 2020

ROLANDELLI, GUIDO; GARCÍA NAVARRO, YOJA TERESA; GARCÍA PINILLA, SANTIAGO; FARRONI, ABEL EDUARDO; GUTIÉRREZ LÓPEZ, GUSTAVO FIDEL; BUERA, MARÍA DEL PILAR

Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour

Food Structure; Año: 2020

RODRÍGUEZ, SILVIO D.; ROLANDELLI, GUIDO; BUERA, M. PILAR

Detection of quinoa flour adulteration by means of FT-MIR spectroscopy combined with chemometric methods

FOOD CHEMISTRY; Año: 2019 vol. 274 p. 392 - 401

DE SÁ MENDES, NATHÂNIA; FAVRE, LEONARDO CRISTIAN; ROLANDELLI, GUIDO; DOS SANTOS FERREIRA, CRISTINA; DE A.GONÇALVES, ÉDIRA C. B.; DEL PILAR BUERA, MARÍA

Flour from fruits and vegetables waste with addition of a South‐American pepper ( Capsicum baccatum ) proposed as food ingredient

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2019