DANIELA, CARBONI A; VICTORIA, SALINAS M; CECILIA, PUPPO M

Production of legume-wheat dough of optimum quality for breadmaking: essential analyses required

Current Opinion in Food Science; Año: 2023 vol. 49

ASTIZ VALENTINA; SALINAS MARIA VICTORIA; MARIA CECILIA PUPPO

Propiedades fisicoquímicas de harinas de trigo y avena de alta calidad panadera

Revista de la Facultad de Agronomía Facultad de Ciencias Agrarias y Forestales; Año: 2023

ASTIZ, VALENTINA; GUARDIANELLI, LUCIANO MARTÍN; SALINAS, MARÍA VICTORIA; BRITES, CARLA; PUPPO, MARÍA CECILIA

High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads

Foods; Año: 2023 vol. 12

GUARDIANELLI L. M.; CARBAS BRUNA; BRITES, CARLA; PUPPO, M.C.; SALINAS, M. V.

White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality

Foods; Año: 2023 vol. 12 p. 1 - 15

DI STASIO, LUIGIA; SCIAMMARO, LEONARDO; DE CARO, SALVATORE; SALINAS, MARÍA VICTORIA; PUPPO, MARIA CECILIA; MAMONE, GIANFRANCO

Proteomic characterization of pistachio nut allergen proteins

JOURNAL OF FOOD COMPOSITION AND ANALYSIS; Año: 2022 vol. 106

CARBONI, ANGELA DANIELA; GÓMEZ-ZAVAGLIA, ANDREA; PUPPO, MARIA CECILIA; SALINAS, MARÍA VICTORIA

Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality

Foods; Año: 2022 vol. 11

GUARDIANELLI, LUCIANO MARTÍN; SALINAS, MARÍA VICTORIA; BRITES, CARLA; PUPPO, MARÍA CECILIA

Germination of White and Red Quinoa Seeds: Improvement of Nutritional and Functional Quality of Flours

Foods; Año: 2022 vol. 11

SALINAS, M. V.; GUARDIANELLI, L.M.; SCIAMMARO, L.P.; PICARIELLO, G.; MAMONE, G.; PUPPO, M.C.

Nutritional ingredient by-product of the pistachio oil industry: physicochemical characterization

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2021 vol. 58 p. 921 - 930

GUARDIANELLI, LUCIANO; PUPPO, MARÍA C.; SALINAS, MARÍA V.

Influence of pistachio by-product from edible oil industry on rheological, hydration, and thermal properties of wheat dough

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2021 vol. 150

CORREA, MARÍA J.; BURBANO MOREANO, JUAN J.; GUARDIANELLI, LUCIANO M.; WEISSTAUB, ADRIANA R.; ZULETA, ANGELA; SALINAS, MARÍA V.

Garlic: A natural bread improver for wheat bread with a high level of resistant starch

JOURNAL OF FOOD PROCESSING AND PRESERVATION; Año: 2021

GUARDIANELLI, LUCIANO M; SALINAS, MARÍA V; PUPPO, MARÍA C

Quality of wheat breads enriched with flour from germinated amaranth seeds

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Año: 2021

BENGOECHEA, CARLOS; LÓPEZ-CASTEJÓN, MARÍA LUISA; MÁRQUEZ, SANDRA; SALINAS, VICTORIA; PUPPO, CECILIA; GUERRERO, ANTONIO

Gelation properties of calcium-inulin gels

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2019

GUARDIANELLI, LUCIANO M.; SALINAS, MARÍA V.; PUPPO, MARÍA C.

Hydration and rheological properties of amaranth-wheat flour dough: Influence of germination of amaranth seeds

FOOD HYDROCOLLOIDS; Año: 2019

CARBAS, B.; SALINAS, M. V.; SERRANO, C.; PASSARINHO, J. A.; PUPPO, M. C.; RICARDO, C. P.; BRITES, C.

Chemical composition and antioxidant activity of commercial flours from Ceratonia siliqua and Prosopis spp.

Journal of Food Measurement and Characterization; Año: 2019 vol. 13 p. 305 - 311

GUARDIANELLI, LUCIANO M.; SALINAS, MARÍA V.; PUPPO, MARÍA C.

Chemical and thermal properties of flours from germinated amaranth seeds

Journal of Food Measurement and Characterization; Lugar: Nueva York; Año: 2019 vol. 13 p. 1078 - 1088

SALINAS, MARÍA V.; PUPPO, MARÍA C.

Bread Staling: Changes During Storage Caused by the Addition of Calcium Salts and Inulin to Wheat Flour

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2018

WEISSTAUB, ADRIANA; SALINAS, MARIA VICTORIA; CORREA, MARÍA JIMENA JIMENA; BARCHUK, MAGALÍ; BERG, G.; ZULETA, ANGELA

EFFECTS OF THE INTAKE OF WHITE WHEAT BREAD ADDED WITH GARLIC AND RESISTANT STARCH: ACTION ON CALCIUM BIOAVAILABILITY AND METABOLIC PARAMETERS OF GROWING WISTAR RATS

Food & Function; Año: 2018

SALINAS, MARÍA V.; HAMET, MARÍA FERNANDA; BINAGHI, JULIETA; ABRAHAM, ANALIA G.; WEISSTAUB, ADRIANA; ZULETA, ANGELA; RONAYNE DE FERRER, PATRICIA; PUPPO, MARÍA C.

Calcium-inulin wheat bread: prebiotic effect and bone mineralisation in growing rats

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2017 vol. 54 p. 2463 - 2470

MARIA J. CORREA; MARIA V. SALINAS; CARBAS BRUNA; CRISTINA FERRERO; CARLA BRITES; MARIA CECILIA PUPPO

Technological quality of dough and breads from commercial algarroba-wheat flour blends

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2017 vol. 54 p. 2104 - 2114

MARIA V. SALINAS; ZULETA ANGELA; PATRICIA RONAYNE; MARIA CECILIA PUPPO

Wheat bread enriched with organic calcium salts and inulin. A bread quality study

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2016 vol. 53 p. 491 - 500

MARIA V. SALINAS; MARIA CECILIA PUPPO

Optimization of the formulation of nutritional breads based on calcium carbonate and inulin

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2015 vol. 60 p. 95 - 101

MARIA V. SALINAS; CARBAS BRUNA; CARLA BRITES; MARIA CECILIA PUPPO

Influence of the different carob flours (Ceratonia siliqua L.) on wheat dough performance and bread quality

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2015 vol. 8 p. 1561 - 1570

SALINAS, M.V.; MARIA CECILIA PUPPO

Rheological properties of bread dough formulated with wheat flour organic calcium salts-FOS enriched inulin systems.

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2014 vol. 7 p. 1618 - 1628

MARIA V. SALINAS; MARIA CECILIA PUPPO

Effect of organic calcium salts-inulin systems on hydration and thermal properties of wheat flour

FOOD RESEARCH INTERNATIONAL; Lugar: Ottawa; Año: 2013 p. 298 - 306

SALINAS, M.V.; ZULETA ANGELA; PATRICIA RONAYNE; MARIA CECILIA PUPPO

Wheat Flour Enriched with Calcium and Inulin: A Study of Hydration and Rheological Properties of Dough

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: New York; Año: 2012 vol. 5 p. 3129 - 3141

S.B. ETCHEVERRY; E. G. FERRER; L. NASO; J. RIVADANEIRA; M.V. SALINAS; P.A.M. WILLIAMS

Antioxidant effects of the VO(IV) Hesperidin complex and its role in cancer chemoprevention

JOURNAL OF BIOLOGICAL INORGANIC CHEMISTRY; Lugar: Berlin, Alemania; Año: 2008 vol. 13 p. 435 - 447

P.A.M. WILLIAMS; SORIA D. B; L. NASO; MARIA V. SALINAS; GONZÁLEZ M.; E. G. FERRER

Pasantías preuniversitarias en química una propuesta para la integración de la escuela media con la universidad

Jornadas Enseñanza e Investigación Educativa Ciencias Exactas y Naturales; Lugar: La Plata; Año: 2007 p. 182 - 185

EVELINA G. FERRER; MARIA V. SALINAS; MARIA J. CORREA; LUCIANA NASO; DANIEL A. BARRIOS; SUSANA B. ETCHEVERRY; LUIS LEZAMA; TEÓFILO ROJO; PATRICIA A.M. WILLIAMS

Synthesis, characterization, antitumoral and osteogenic activities of quercetin vanadyl (IV) complexes

JOURNAL OF BIOLOGICAL INORGANIC CHEMISTRY; Lugar: Berlin, Alemania; Año: 2006 vol. 11 p. 791 - 801

EVELINA G. FERRER; MARIA V. SALINAS; MARIA J. CORREA; FERNANDA VRDOLJAK; PATRICIA A.M. WILLIAMS

ALP Inhibitors: Vanadyl(IV) Complexes of Ferulic and Cinnamic Acid

ZEITSCHRIFT FUR NATURFORSCHUNG SECTION B - A JOURNAL OF CHEMICAL SCIENCES; Lugar: Tübingen, Alemania; Año: 2005 vol. 60b p. 305 - 311