TEOBALDI, ANDRÉS GUSTAVO; BARRERA, GABRIELA NOEL; RIBOTTA, PABLO DANIEL

Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch–Gluten Systems

Foods; Año: 2024 vol. 13

BADIN, EMILIANO EMANUEL; AUGUSTO, PEDRO ESTEVES DUARTE; QUEVEDO-LEON, ROBERTO AGUSTÍN; IBARZ, ALBERT; RIBOTTA, PABLO DANIEL; LESPINARD, ALEJANDRO RAFAEL

Raspberry pulp pasteurization: Computational fluid dynamics modeling and experimental validation of color and bioactive compound retention

JOURNAL OF FOOD PROCESS ENGINEERING; Año: 2023

BADIN, E.E.; MERCATANTE, M.M.; MASCHERONI, R.H.; QUEVEDO-LEON, R.; IBARZ, A.; RIBOTTA, P.D.; LESPINARD, A.R.

Effect of pasteurization on color, ascorbic acid and lycopene of crushed tomato: A computational study with experimental validation

JOURNAL OF FOOD ENGINEERING; Año: 2023

BORDÓN, MARÍA GABRIELA; BARRERA, GABRIELA NOEL; GONZÁLEZ, AGUSTÍN; RIBOTTA, PABLO DANIEL; MARTÍNEZ, MARCELA LILIAN

Complex coacervation and freeze‐drying using whey protein concentrate, soy protein isolate and arabic gum to improve the oxidative stability of chia oil

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2023

SCIARINI, LORENA S.; PALAVECINO, PABLO M.; RIBOTTA, PABLO D.; BARRERA, GABRIELA N.

Gleditsia triacanthos Galactomannans in Gluten-Free Formulation: Batter Rheology and Bread Quality

FOODS; Año: 2023 vol. 12

ROCHA PARRA AF; BARRERA, GABRIELA N.; RIBOTTA PD; FERRERO, CRISTINA

Thermal transitions and microstructure of starch-apple pomace-based systems

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2023

CRUZ, GONZALO; GULOTTA, CECILIA; BUSTOS, ANA Y.; RIBOTTA, PABLO; FERRERO, CRISTINA; ITURRIAGA, LAURA

Characterization of the Starch Extracted from an Ancestral Andean Meal: Chuño

STARCH/STARKE; Año: 2023

CURTI, MARÍA ISABEL; PALAVECINO, PABLO MARTÍN; SAVIO, MARIANELA; BARONI, MARÍA VERÓNICA; RIBOTTA, PABLO DANIEL

Sorghum (Sorghum bicolor L. Moench) Gluten-Free Bread: The Effect of Milling Conditions on the Technological Properties and In Vitro Bioaccessibility of Polyphenols and Minerals

Foods; Año: 2023 vol. 12

BORDÓN, M. GABRIELA; ALASINO, NOELIA P.X.; CAMACHO, NAHUEL M.; MILLÁN-RODRÍGUEZ, FRANCISCO; PEDROCHE-JIMÉNEZ, JUSTO J.; VILLANUEVA-LAZO, ÁLVARO; RIBOTTA, PABLO D.; MARTÍNEZ, MARCELA L.

Mathematical modeling of the spray drying processes at laboratory and pilot scales for the development of functional microparticles loaded with chia oil

POWDER TECHNOLOGY; Año: 2023 vol. 430

GIMENEZ, PAOLA ALEJANDRA; LUCINI MAS, AGUSTÍN; RIBOTTA, PABLO DANIEL; MARTÍNEZ, MARCELA LILIAN; GONZÁLEZ, AGUSTÍN

Chia Oil Microencapsulation Using Tannic Acid and Soy Protein Isolate as Wall Materials

Foods; Año: 2023 vol. 12

BARRERA, GABRIELA NOEL; PILONI, ROXANA VERÓNICA; MOLDENAERS, PAULA; ITURRIAGA, LAURA BEATRIZ; RIBOTTA, PABLO DANIEL

Rheological behavior of the galactomannan fraction from Gleditsia triacanthos seed in aqueous dispersion

FOOD HYDROCOLLOIDS; Año: 2022 vol. 132

PILONI, ROXANA V.; BORDÓN, M. GABRIELA; BARRERA, GABRIELA N.; MARTÍNEZ, MARCELA L.; RIBOTTA, PABLO D.

Porous Microparticles of Corn Starch as Bio-Carriers for Chia Oil

Foods; Año: 2022 vol. 11

NMR characterization of structure and moisture sorption dynamics of damaged starch granules

CARBOHYDRATE POLYMERS; Año: 2022

MERILES, SILVINA PATRICIA; PENCI, MARIA CECILIA; CURET, SEBASTIEN; BOILLEREAUX, LIONEL; RIBOTTA, PABLO DANIEL

Effect of microwave and hot air treatment on enzyme activity, oil fraction quality and antioxidant activity of wheat germ

FOOD CHEMISTRY; Año: 2022 vol. 386

BORDÓN, MARÍA GABRIELA; BODOIRA, ROMINA MARIANA; GONZÁLEZ, AGUSTÍN; PILONI, ROXANA; RIBOTTA, PABLO DANIEL; MARTÍNEZ, MARCELA LILIAN

Spray‐Drying, Oil Blending, and the Addition of Antioxidants Enhance the Storage Stability at Room Temperature of Omega‐3‐Rich Microcapsules Based on Chia Oil

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY; Año: 2022 vol. 124

LUCINI MAS, AGUSTIN; BRIGANTE, FEDERICO I.; SALVUCCI, EMILIANO; RIBOTTA, PABLO; MARTINEZ, MARCELA L.; WUNDERLIN, DANIEL A.; BARONI, MARÍA V.

Novel cookie formulation with defatted sesame flour: evaluation of its technological and sensory properties. Changes in phenolic profile, antioxidant activity, and gut microbiota after simulated gastrointestinal digestion

FOOD CHEMISTRY; Año: 2022

CURTI, MARÍA ISABEL; PALAVECINO, PABLO MARTÍN; CAMIÑA, JOSÉ MANUEL; SAVIO, MARIANELA; RIBOTTA, PABLO DANIEL

Effect of tempering conditions and mill type on physicochemical and functional properties of sorghum (Sorghum bicolor [L.] Moench) flour

JOURNAL OF FOOD PROCESSING AND PRESERVATION; Año: 2022

BODOIRA, ROMINA; MARTÍNEZ, MARCELA; VELEZ, ALEXIS; CITTADINI, M. CECILIA; RIBOTTA, PABLO; MAESTRI, DAMIÁN

Peanut skin phenolics obtained by green solvent extraction: characterization and antioxidant activity in pure chia oil, and chia oil in water ( O/W ) emulsion

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2022 vol. 102 p. 2396 - 2403

BODOIRA, ROMINA; ROSSI, YANINA; VELEZ, ALEXIS; MONTENEGRO, MARIANA; MARTÍNEZ, MARCELA; RIBOTTA, PABLO; MAESTRI, DAMIÁN

Impact of storage conditions on the composition and antioxidant activity of peanut skin phenolic-based extract

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2022 vol. 57 p. 6471 - 6479

TEOBALDI, ANDRÉS GUSTAVO; BARRERA, GABRIELA NOEL; SEVERINI, HERNÁN; RIBOTTA, PABLO DANIEL

Influence of damaged starch on thermal and rheological properties of wheat starch and wheat starch–gluten systems in water and sucrose

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2022

MERILES, SILVINA PATRICIA; CURET, SEBASTIEN; BOILLEREAUX, LIONEL; PABLO DANIEL RIBOTTA; PENCI, M. CECILIA

Thermo-physical properties of wheat germ: Heat and mass transfer during convective heating

JOURNAL OF FOOD PROCESS ENGINEERING; Lugar: Londres; Año: 2022

BORDÓN, M. GABRIELA; ALASINO, NOELIA P.X.; MARTÍNEZ, VANINA; REGINA, GAUNA PETER; ITURRALDE, RAMIRO; RIBOTTA, PABLO D.; MARTÍNEZ, MARCELA L.

Influence of the spray drying operating conditions on the estimated drying kinetics of emulsion single droplets and the properties of microencapsulated chia oil

POWDER TECHNOLOGY; Año: 2021

BORDÓN, MARÍA GABRIELA; ALASINO, NOELIA PÍA XIMENA; VILLANUEVA-LAZO, ÁLVARO; CARRERA-SÁNCHEZ, CECILIO; PEDROCHE-JIMÉNEZ, JUSTO; MILLÁN-LINARES, MARÍA DEL CARMEN; RIBOTTA, PABLO DANIEL; MARTÍNEZ, MARCELA LILIAN

Scale-up and optimization of the spray drying conditions for the development of functional microparticles based on chia oil

FOOD AND BIOPRODUCTS PROCESSING; Año: 2021

BADIN, E.E.; QUEVEDO-LEON, R.; IBARZ, A.; RIBOTTA, P.D.; LESPINARD, A.R.

Kinetic Modeling of Thermal Degradation of Color, Lycopene, and Ascorbic Acid in Crushed Tomato

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2021

LOSER, ÚRSULA; ITURRIAGA, LAURA; RIBOTTA, PABLO DANIEL; BARRERA, GABRIELA NOEL

Combined systems of starch and Gleditsia triacanthos galactomannans: Thermal and gelling properties

FOOD HYDROCOLLOIDS; Año: 2021

GONZÁLEZ, AGUSTÍN; BORDÓN, MARÍA GABRIELA; BUSTOS, MARIELA C.; CÓRDOVA SALAZAR, KARINA L.; RIBOTTA, PABLO D.; MARTÍNEZ, MARCELA L.

Study of the incorporation of native and microencapsulated chia seed oil on pasta properties

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2021

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: 2021

TEOBALDI, ANDRÉS G.; BARRERA, GABRIELA N.; SCIARINI, LORENA S.; RIBOTTA, PABLO D.

Pasting, gelatinization, and rheological properties of wheat starch in the presence of sucrose and gluten

EUROPEAN FOOD RESEARCH AND TECHNOLOGY; Año: 2021

BORDÓN, M. GABRIELA; PAREDES, ALEJANDRO J.; CAMACHO, NAHUEL M.; PENCI, M. CECILIA; GONZÁLEZ, AGUSTÍN; PALMA, SANTIAGO D.; RIBOTTA, PABLO D.; MARTINEZ, MARCELA L.

Formulation, spray drying and physico-chemical characterization of functional powders loaded with chia seed oil and prepared by complex coacervation

POWDER TECHNOLOGY; Año: 2021

BORDÓN, M. GABRIELA; ALASINO, NOELIA P.X.; CAMACHO, N.; YONAHA, V.; TESORIERO, M.V. DEFAIN; RIBOTTA, PABLO D.; MARTÍNEZ, MARCELA L.

Spray-air contact and operating conditions in tall and short-form co-current spray dryers affect relevant physico-chemical properties of microencapsulated chia oil (Salvia hispanica L.)

FOOD AND BIOPRODUCTS PROCESSING; Año: 2021

BORDÓN, MARÍA GABRIELA; BODOIRA, ROMINA MARIANA; CITTADINI, MARÍA CECILIA; MARIN, MARÍA ANDREA; RIBOTTA, PABLO DANIEL; MARTÍNEZ, MARCELA LILIAN

Influence of fluidized-bed roasting conditions of white sesame seeds on the physico-chemical properties and sensory acceptability of the cold-pressed oils

JOURNAL OF FOOD PROCESSING AND PRESERVATION; Año: 2021

DE LA HORRA, ANA E.; VELASCO, MANUEL I.; BARRERA, GABRIELA N.; STEFFOLANI, M. EUGENIA; ACOSTA, RODOLFO H.; RIBOTTA, PABLO D.; LEON, ALBERTO E.

Characterization of gluten-free bulk dough for laminated products

Journal of Food Measurement and Characterization; Año: 2021

CURTI, MARÍA ISABEL; BELORIO, MAYARA; PALAVECINO, PABLO M.; CAMIÑA, JOSÉ MANUEL; RIBOTTA, PABLO D.; GÓMEZ, MANUEL

Effect of sorghum flour properties on gluten-free sponge cake

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

DE ÁVILA GONÇALVES, SAYENY; QUIROGA, FERNANDA; VILAÇA, ALESSANDRA COSTA; LANCETTI, ROMINA; BLANCO CANALLIS, MARIA SOLEDAD; DE ANDRADE, MARIA HELENA CAÑO; RIBOTTA, PABLO DANIEL

Physical‐chemical evaluation of flours from brewery and macauba residues and their use in the elaboration of cookies

JOURNAL OF FOOD PROCESSING AND PRESERVATION; Año: 2021

ACQUISGRANA, MARÍA DEL ROSARIO; GOMEZ PAMIES, LAURA CECILIA; QUIROGA, FERNANDA; RIBOTTA, PABLO DANIEL; BENÍTEZ, ELISA INÉS

Impact of sorghum grain processing on morphological characteristics of particles of wholegrain sorghum flour

CIêNCIA E TECNOLOGIA DE ALIMENTOS; Año: 2021

ARANIBAR, CAROLINA; PIGNI, NATALIA B.; MARTÍNEZ, MARCELA L.; AGUIRRE, ALICIA; RIBOTTA, PABLO D.; WUNDERLIN, DANIEL A.; BORNEO, RAFAEL

Influence of the extraction conditions on chia oil quality and partially defatted flour antioxidant properties

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

MERILES, SILVINA PATRICIA; STEFFOLANI, MARIA EUGENIA; PENCI, MARIA CECILIA; CURET, SEBASTIEN; BOILLEREAUX, LIONEL; RIBOTTA, PABLO DANIEL

Effects of low‐temperature microwave treatment of wheat germ

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

CURTI, MARÍA ISABEL; CORA JOFRE, FLORENCIA; AZCARATE, SILVANA M.; CAMIÑA, JOSÉ M.; RIBOTTA, PABLO D.; SAVIO, MARIANELA

Greening Ultrasound-Assisted Extraction for Sorghum Flour Multielemental Determination by Microwave-Induced Plasma Optical Emission Spectrometry

Journal of Analytical Methods in Chemistry; Año: 2021 vol. 2021 p. 1 - 10

MERILES, SILVINA PATRICIA; PILONI, ROXANA; CÁCERES, GEORGINA VANESA; PENCI, MARÍA CECILIA; MARÍN, MARÍA ANDREA; RIBOTTA, PABLO; MARTÍNEZ, MARCELA LILIAN

Compositional characteristics, texture, shelf-life and sensory quality of snack crackers produced from non-traditional ingredients

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2021 vol. 57 p. 4689 - 4696

GAÑAN, NICOLAS; BORDÓN, MARÍA GABRIELA; RIBOTTA, PABLO D.; GONZÁLEZ, AGUSTÍN

Study of chia oil microencapsulation in soy protein microparticles using supercritical Co2-assisted impregnation

Journal of CO2 Utilization; Año: 2020 vol. 40

LUCINI MAS, AGUSTÍN; BRIGANTE, FEDERICO IVÁN; SALVUCCI, EMILIANO; PIGNI, NATALIA BELÉN; MARTINEZ, MARCELA LILIAN; RIBOTTA, PABLO; WUNDERLIN, DANIEL ALBERTO; BARONI, MARÍA VERÓNICA

Defatted chia flour as functional ingredient in sweet cookies. How do Processing, simulated gastrointestinal digestion and colonic fermentation affect its antioxidant properties?

FOOD CHEMISTRY; Año: 2020 vol. 316

BLANCO CANALIS, M.S.; BARONI, M.V.; LEÓN, A.E.; RIBOTTA, P.D.

Effect of peach puree incorportion on cookie quality and on simulated digestion of polyphenols and antioxidant properties

FOOD CHEMISTRY; Año: 2020

PALAVECINO, PABLO MARTÍN; PENCI, MARÍA CECILIA; RIBOTTA, PABLO DANIEL

Effect of Sustainable Chemical Modifications on Pasting and Gel Properties of Sorghum and Cassava Starch

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2020 vol. 13 p. 112 - 120

DEL ROSARIO ACQUISGRANA, MARÍA; GOMEZ PAMIES, LAURA CECILIA; MARTINEZAMEZAGA, NANCY MARÍA JIMENA; MICAELA QUIROGA, FERNANDA; RIBOTTA, PABLO DANIEL; BENÍTEZ, ELISA INÉS

Impact of moisture and grinding on yield, physical, chemical and thermal properties of wholegrain flour obtained from hydrothermally treated sorghum grains

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2020

PALAVECINO, PABLO MARTÍN; CURTI, MARÍA ISABEL; BUSTOS, MARIELA CECILIA; PENCI, MARÍA CECILIA; RIBOTTA, PABLO DANIEL

Sorghum Pasta and Noodles: Technological and Nutritional Aspects

PLANT FOODS FOR HUMAN NUTRITION; Año: 2020

FANTINO, V. M.; BODOIRA, R. M.; PENCI, M. C.; RIBOTTA, P. D.; MARTÍNEZ, M. L.

Effect of screw-press extraction process parameters on the recovery and quality of pistachio oil

GRASAS Y ACEITES; Año: 2020 vol. 71

MOSSO, ANA LAURA; LEBLANC, JEAN GUY; MOTTA, CARLA; CASTANHEIRA, ISABEL; RIBOTTA, PABLO; SAMMÁN, NORMA

Effect of fermentation in nutritional, textural and sensorial parameters of vegan-spread products using a probiotic folate-producing Lactobacillus sakei strain

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2020 vol. 127

BADIN, E.E.; ROSSI, Y.E.; MONTENEGRO, M.A.; IBARZ, A.; RIBOTTA, P.D.; LESPINARD, A.R.

Thermal processing of raspberry pulp: effect on the color and bioactive compounds

FOOD AND BIOPRODUCTS PROCESSING; Año: 2020

BAIMA, JOSÉ SEBASTIÁN; RIBOTTA, PABLO DANIEL

Image analysis as a monitoring tool in the dehydration of banana slices El análisis de imágenes como herramienta de monitoreo en la deshidratación de rodajas de banana

Brazilian Journal of Food Technology; Año: 2019 vol. 22 p. 1 - 14

BLANCO CANALIS, M.S.; LEÓN, A.E.; RIBOTTA, P.D.

Incorporation of dietary fiber on the cookie dough. Effects on thermal properties and water availability

FOOD CHEMISTRY; Año: 2019 vol. 271 p. 309 - 317

GONZÁLEZ, AGUSTÍN; GASTELÚ, GABRIELA; BARRERA, GABRIELA N.; RIBOTTA, PABLO D.; ÁLVAREZ IGARZABAL, CECILIA I.

Preparation and characterization of soy protein films reinforced with cellulose nanofibers obtained from soybean by-products

FOOD HYDROCOLLOIDS; Año: 2019 vol. 89 p. 758 - 764

BODOIRA, ROMINA; VELEZ, ALEXIS; ROVETTO, LAURA; RIBOTTA, PABLO; MAESTRI, DAMIÁN; MARTÍNEZ, MARCELA

Subcritical Fluid Extraction of Antioxidant Phenolic Compounds from Pistachio ( Pistacia vera L.) Nuts: Experiments, Modeling, and Optimization

JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 2019

ROCHA PARRA, ANDRÉS F.; SAHAGÚN, MARTA; RIBOTTA, PABLO D.; FERRERO, CRISTINA; GÓMEZ, MANUEL

Particle Size and Hydration Properties of Dried Apple Pomace: Effect on Dough Viscoelasticity and Quality of Sugar-Snap Cookies

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2019

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

OLMEDO, RUBÉN; RIBOTTA, PABLO; GROSSO, NELSON R.

Decrease of chemical and volatile oxidation indicators using oregano essential oil combined with BHT in sunflower oil under accelerated storage conditions

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

BORDÓN, MARÍA GABRIELA; MERILES, SILVINA PATRICIA; RIBOTTA, PABLO DANIEL; MARTINEZ, MARCELA LILIAN

Enhancement of Composition and Oxidative Stability of Chia ( Salvia hispanica L.) Seed Oil by Blending with Specialty Oils

JOURNAL OF FOOD SCIENCE; Año: 2019

PALAVECINO, P. M.; RIBOTTA, P. D.; LEÓN, A. E.; BUSTOS, M.C.

Gluten-free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2019 vol. 99 p. 1354 - 1357

PALAVECINO, PABLO MARTÍN; PENCI, MARÍA CECILIA; RIBOTTA, PABLO DANIEL

Effect of planetary ball milling on physicochemical and morphological properties of sorghum flour

JOURNAL OF FOOD ENGINEERING; Año: 2019

PALAVECINO, PABLO MARTÍN; PENCI, MARÍA CECILIA; RIBOTTA, PABLO DANIEL

Impact of chemical modifications in pilot-scale isolated sorghum starch and commercial cassava starch

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES; Año: 2019

HADDAD, AGUSTINA M. LOTUFO; RIBOTTA, PABLO; ARMADA, MARGARITA; GOLDNER, MARÍA CRISTINA

Textural, pasting, and rheological behavior of starch‐pectin‐sucrose gels. Relation with sensory perception

STARCH/STARKE; Lugar: Weinheim; Año: 2019

GONZÁLEZ, AGUSTÍN; BARRERA, GABRIELA N.; GALIMBERTI, PAOLA I.; RIBOTTA, PABLO D.; ALVAREZ IGARZABAL, CECILIA I.

Development of edible films prepared by soy protein and the galactomannan fraction extracted from Gleditsia triacanthos (Fabaceae) seed

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2019 vol. 97

BARRERA, GABRIELA NOEL; MÉNDEZ-MÉNDEZ, JUAN; ARZATE-VÁZQUEZ, ISRAEL; CALDERÓN-DOMÍNGUEZ, GEORGINA; RIBOTTA, PABLO DANIEL

Nano- and micro-mechanical properties of wheat grain by atomic force microscopy (AFM) and nano-indentation (IIT) and their relationship with the mechanical properties evaluated by uniaxial compression test

JOURNAL OF CEREAL SCIENCE (PRINT); Año: 2019 vol. 90

MARTÍNEZ, M. L.; BORDÓN, M. G.; BODOIRA, R. M.; PENCI, M. C.; RIBOTTA, P. D.; MAESTRI, D. M.

Walnut and almond oil screw-press extraction at industrial scale: Effects of process parameters on oil yield and quality

GRASAS Y ACEITES; Año: 2018 vol. 68

DE LA HORRA, ANA ELIZABETH; STEFFOLANI, EUGENIA M.; BARRERA, GABRIELA N.; RIBOTTA, PABLO D.; LEÓN, ALBERTO E.

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

EUROPEAN FOOD RESEARCH AND TECHNOLOGY; Año: 2018

CASTAÑO M; FERRARI E; PICCA A; CURTI MI; RIBOTTA PD; LEON AE; FERREIRA V; GRASSI E; DI SANTO H; CASTILLO E; PACCAPELO H

Caracterización de harinas de tritíceas híbridas

AGRISCIENTIA; Año: 2018 vol. 34 p. 15 - 25

ARANIBAR, CAROLINA; PIGNI, NATALIA B.; MARTINEZ, MARCELA; AGUIRRE, ALICIA; RIBOTTA, PABLO; WUNDERLIN, DANIEL; BORNEO, RAFAEL

Utilization of a partially-deoiled chia flour to improve the nutritional and antioxidant properties of wheat pasta

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2018 vol. 89 p. 381 - 387

GILI, RENATO D.; PENCI, MARÍA CECILIA; TORREZ IRIGOYEN, MARTÍN R.; GINER, SERGIO A.; RIBOTTA, PABLO D.

Effect of Wheat Germ Heat Treatment by Fluidised Bed on the Kinetics of Lipase Inactivation

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2018

BARONI, MARÍA V.; GASTAMINZA, JOAQUÍN; PODIO, NATALIA S.; LINGUA, MARIANA S.; WUNDERLIN, DANIEL A.; ROVASIO, JOSE L.; DOTTI, ROBERTO; ROSSO, JUAN CARLOS; GHIONE, SILVINA; RIBOTTA, PABLO D.

Changes in the Antioxidant Properties of Quince Fruit ( Cydonia oblonga Miller) during Jam Production at Industrial Scale

JOURNAL OF FOOD QUALITY; Año: 2018 vol. 2018 p. 1 - 9

GONZÁLEZ, AGUSTÍN; MARTÍNEZ, MARCELA L.; LEÓN, ALBERTO E.; RIBOTTA, PABLO D.

Effects on bread and oil quality after functionalization with microencapsulated chia oil

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2018

BLANCO CANALIS, M. S.; VALENTINUZZI, M. C.; ACOSTA, R. H.; LEÓN, A. E.; RIBOTTA, P. D.

Effects of Fat and Sugar on Dough and Biscuit Behaviours and their Relationship to Proton Mobility Characterized by TD-NMR

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2018 vol. 11 p. 953 - 965

OLMEDO, RUBÉN; RIBOTTA, PABLO; GROSSO, NELSON R.

Antioxidant Activity of Essential Oils Extracted from Aloysia triphylla and Minthostachys mollis that Improve the Oxidative Stability of Sunflower Oil under Accelerated Storage Conditions

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY; Año: 2018

ROCHA-PARRA, ANDRÉS F.; BELORIO, MAYARA; RIBOTTA, PABLO D.; FERRERO, CRISTINA; GÓMEZ, MANUEL

Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2018

OLMEDO, RUBÉN; RIBOTTA, PABLO; GROSSO, NELSON R.

Oxidative stability, affective and discriminative sensory test of high oleic and regular peanut oil with addition of oregano essential oil

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2018 vol. 55 p. 5133 - 5141

DE LA HORRA, ANA E.; BARRERA, GABRIELA N.; STEFFOLANI, EUGENIA M.; RIBOTTA, PABLO D.; LEÓN, ALBERTO E.

Relationships between structural fat properties with sensory, physical and textural attributes of yeast-leavened laminated salty baked product

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2017 p. 1 - 13

BLANCO CANALIS S; LEON AE; RIBOTTA PD

Effect of inulin on dough and biscuit quality produced from different flours

International Journal of Food Studies; Año: 2017 vol. 6 p. 13 - 23

MARTÍNEZ, MARCELA LILIAN; MARÍN, MARÍA ANDREA; GILI, RENATO DANIEL; PENCI, MARÍA CECILIA; RIBOTTA, PABLO DANIEL

Effect of defatted almond flour on cooking, chemical and sensorial properties of gluten-free fresh pasta

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2017

MARTÍNEZ, MARCELA L.; BORDÓN, MA. GABRIELA; LALLANA, REBECA L.; RIBOTTA, PABLO D.; MAESTRI, DAMIÁN M.

Optimization of Sesame Oil Extraction by Screw-Pressing at Low Temperature

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2017 vol. 10 p. 1113 - 1121

RAMÍREZ-MIRANDA, MÓNICA; RIBOTTA, PABLO DANIEL; SILVA-GONZÁLEZ, ANA ZURY ZARADI; SALGADO-CRUZ, MA. DE LA PAZ; ANDRACA-ADAME, JOSÉ ALBERTO; CHANONA-PÉREZ, JOSÉ JORGE; CALDERÓN-DOMÍNGUEZ, GEORGINA

Morphometric and cristallinity changes on jicama starch (Pachyrizus erosus) during gelatinization and their relation with in vitro glycemic index

STARCH/STARKE; Año: 2017

PALAVECINO, PABLO MARTÍN; BUSTOS, MARIELA CECILIA; HEINZMANN ALABÍ, MARÍA BELÉN; NICOLAZZI, MELANI SOLANGE; PENCI, MARÍA CECILIA; RIBOTTA, PABLO DANIEL

Effect of Ingredients on the Quality of Gluten-Free Sorghum Pasta

JOURNAL OF FOOD SCIENCE; Año: 2017

GILI, RENATO D.; TORREZ IRIGOYEN, R. MARTÍN; PENCI, M. CECILIA; GINER, SERGIO A.; RIBOTTA, PABLO D.

Physical characterization and fluidization design parameters of wheat germ

JOURNAL OF FOOD ENGINEERING; Año: 2017 vol. 212 p. 29 - 37

BLANCO CANALIS, MARÍA S; STEFFOLANI, MARÍA E; LEÓN, ALBERTO E; RIBOTTA, PABLO D

Effect of different fibers on dough properties and biscuit quality

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2017 vol. 97 p. 1607 - 1615

GILI, RENATO D.; PALAVECINO, PABLO M.; CECILIA PENCI, M.; MARTINEZ, MARCELA L.; RIBOTTA, PABLO D.

Wheat germ stabilization by infrared radiation

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2017 vol. 54 p. 71 - 81

BODOIRA, ROMINA M.; PENCI, MARÍA C.; RIBOTTA, PABLO D.; MARTÍNEZ, MARCELA L.

Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2017 vol. 75 p. 107 - 113

GILI, RENATO D.; TORREZ IRIGOYEN, R. MARTÍN; PENCI, M. CECILIA; GINER, SERGIO A.; RIBOTTA, PABLO D.

Wheat germ thermal treatment in fluidised bed. Experimental study and mathematical modelling of the heat and mass transfer

JOURNAL OF FOOD ENGINEERING; Año: 2017

PALAVECINO PM; PENCI MC; RIBOTTA PD

Chemical composition and physical properties of sorghum flour prepared from different sorghum hybrids grown in Argentina

STARCH/STARKE; Lugar: Weinheim; Año: 2016 vol. 68 p. 1 - 10

ALTUNA L; RIBOTTA PD; TADINI CC

Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2016 vol. 73 p. 267 - 273

SERIAL R; BLANCO CANALIS S; CARPINELLA M; VALENTINUZZI MC; LEON AE; RIBOTTA PD; ACOSTA R

Influence of the incorporation of fibers in biscuit dough on proton mobility characterized by time domain NMR

FOOD CHEMISTRY; Lugar: Amsterdam; Año: 2016 vol. 192 p. 950 - 957

DÍAZ-RAMÍREZ M; CALDERÓN-DOMÍNGUEZ G; DE LA PAZ SALGADO-CRUZ MA; CHANONA-PÉREZ J; ANDRACA-ADAME JA; RIBOTTA PD

Sponge cake microstructure, starch retrogradation and quality changes during frozen storage

International Journal of Food Science & Technology; Año: 2016 vol. 51 p. 1744 - 1753

GONZALEZ A; MARTINEZ ML; PAREDES A; LEON AE; RIBOTTA PD

Study of the preparation process and variation of wall components in chia (Salvia hispanica L.) oil microencapsulation

POWDER TECHNOLOGY; Lugar: Amsterdam; Año: 2016 vol. 301 p. 868 - 875

CS MARTINEZ; RIBOTTA PD; LEON AE

Influence of the addition of Amaranthus mantegazzianus flour on the nutritional and health properties of pasta

Cogent Food & Agriculture; Año: 2016

CRUZ G; FERRERO C; RIBOTTA PD; ITURRIAGA L

Physicochemical and rheological characterization of andean tuber starches: Potato (Solanum tuberosum ssp.Andigenum), OCA (Oxalis tuberosa Molina) and papalisa (Ullucus tuberosus Caldas)

STARCH/STARKE; Lugar: Weinheim; Año: 2016 vol. 68

BARRERA G; LEON AE; RIBOTTA PD

Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch-gluten systems

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: Londres; Año: 2016 vol. 96 p. 2539 - 2546

BARRERA G; TADINI CC; LEON AE; RIBOTTA PD

Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2016 vol. 96 p. 2539 - 2546

ALTUNA L; ROMANO R; PILEGGI R; RIBOTTA PD; TADINI CC

Torque Measurement in Real Time during Mixing and Kneading of Bread Dough with High Content of Resistant Maize Starch and Enzymes

International Journal of Food Engineering; Año: 2016 vol. 12 p. 719 - 728

MARTINEZ ML; CURTI MI; ROCCIA P; LLABOT JM; PENCI MC; BODOIRA R; RIBOTTA PD

Oxidative stability of walnut (Juglans regia L.) and chia (Salvia hispanica L.) oils microencapsulated by spray drying

POWDER TECHNOLOGY; Lugar: Amsterdam; Año: 2015 vol. 270 p. 271 - 277

DE LA HORRA A; STEFFOLANI ME; BARRERA G; RIBOTTA PD; LEON 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

ROCHA PARRA AF; RIBOTTA PD; FERRERO C

Starch-Apple Pomace Mixtures: Pasting Properties and Microstructure

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2015 vol. 8 p. 1854 - 1863

ROCHA PARRA AF; RIBOTTA PD; FERRERO C

Panificados libres de gluten enriquecidos con fibra de bagazo de manzana

La alimentacion latinoamericana; Lugar: Buenos Aires; Año: 2015 vol. 317 p. 60 - 64

ALTUNA L; RIBOTTA PD; TADINI CC

Effect of a combination of enzymes on dough rheology and physical and sensory properties of bread enriched with resistant starch

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2015 vol. 73 p. 267 - 273

ROCHA F; RIBOTTA PD; FERRERO C

Apple pomace in gluten-free formulations: effect on rheology and product quality

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2015 vol. 50 p. 682 - 690

CS MARTINEZ; RIBOTTA PD; AÑON M C; AE LEON

Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: London; Año: 2014 vol. 20 p. 127 - 135

ROCCIA P; MARTINEZ ML; LLABOT JM; RIBOTTA PD

Influence of spray-drying operating conditions on sunflower oil powder qualities

POWDER TECHNOLOGY; Lugar: Amsterdam; Año: 2014 vol. 254 p. 307 - 313

COLOMBO A; SAGUY S; RIBOTTA PD

El tiempo de la innovación abierta II. Innovación en Argentina y el paradigma de la innovación abierta.

Ingenieria Alimentaria; Lugar: Buenos Aires; Año: 2014 vol. 109 p. 12 - 18

COLOMBO A; RIBOTTA PD; LEON AE

Thermal and rheological behavior of peanut protein concentrate and starch composites

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Lugar: Berlin; Año: 2014 vol. 91 p. 1911 - 1920

SANCHEZ D; PUPPO MC; AÑON M C; RIBOTTA PD; LEON AE; TADINI CC

Effect of Maize Resistant Starch and Transglutaminase: A Study of Fundamental and Empirical Rheology Properties of Pan Bread Dough

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2014 vol. 7 p. 2865 - 2876

GOMEZ P; SEGOVIA AF; LORENZO ME; RIBOTTA PD; BRAVO MO; BURGOS A

Evaluación de la distribución de compuestos fenólicos en las fases del alperujo: aporte a su manejo

Revista de Divulgación Técnica Agrícola y Agroindustrial. FACULTAD DE CIENCIAS AGRARIAS?UNCa; Año: 2014 vol. 64 p. 1 - 9

BARRERA G; BUSTOS M; ITURRIAGA L; FLORES S; LEON AE; RIBOTTA PD

Effect of damaged starch on the rheological properties of wheat starch suspensions

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2013 vol. 116 p. 233 - 239

MARTINEZ ML; PENCI C; IXTAINA V; RIBOTTA PD; MAESTRI DM

Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2013 vol. 51 p. 44 - 50

VILLARREAL ME; RIBOTTA PD; ITURRIAGA L

Comparing methods for extracting amaranthus starch and the properties of the isolated starches

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2013 vol. 51 p. 441 - 447

MARTINEZ ML; PENCI MC; MARIN MA; RIBOTTA PD; MAESTRI DM

Screw press extraction of almond (Prunus dulcis (Miller) D.A. Webb): oil recovery and oxidative stability

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2013 vol. 119 p. 40 - 45

PENCI C; MARTINEZ ML; FABANI MP; FERESIN GE; TAPIA A; IGHANI M; RIBOTTA PD; WUNDERLIN D

Matching Changes in Sensory Evaluation with Physical and Chemical Parameters

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2013 vol. 6 p. 3305 - 3316

MARTINEZ ML; MARIN MA; RIBOTTA PD

Optimization of soybean heat-treating using a fluidized bed dryer

Journal of Food Science and Technology; Año: 2013 vol. 50 p. 1144 - 1150

BARRERA G; CALDERÓN-DOMÍNGUEZ G; CHANONA-PÉREZ J; GUTIÉRREZ-LÓPEZ GF; LEON AE; RIBOTTA PD

Evaluation of the mechanical damage on wheat starch granules by SEM, ESEM, AFM and texture image analysis

CARBOHYDRATE POLYMERS; Lugar: Amsterdam; Año: 2013 vol. 98 p. 1449 - 1457

COLOMBO A; SAGUY S; RIBOTTA PD

El tiempo de la innovación abierta I. Fuerzas impulsoras de la innovación en el contexto mundial

Ingeniería Alimentaria; Lugar: Buenos Aires; Año: 2013 vol. 9910 p. 24 - 28

MARTINEZ ML; MARIN MA; SALGADO FALLER C; REVOL J; PENCI C; RIBOTTA PD

Chia (Salvia Hispanica l.) Oil extraction: study of processing parameters

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2012 vol. 47 p. 78 - 82

SCIARINI L; RIBOTTA PD; LEON AE; PEREZ GT

Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality

JOURNAL OF FOOD ENGINEERING; Año: 2012 vol. 111 p. 590 - 597

MEZIANI S; KACI M; JACQUOT M; JASNIEWSKI J; RIBOTTA PD; MULLER JM; GHOUL M; DESORBY S

Effect of freezing treatments and yeast amount on sensory and physical properties of sweet bakery products

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2012 vol. 111 p. 336 - 342

STEFFOLANI ME; RIBOTTA PD; PEREZ GT; MC PUPPO; LEON AE

Use of enzymes to minimize dough freezing damage

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

SCIARINI L; PEREZ GT; DE LAMBALLERIE M; LEON AE; RIBOTTA PD

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

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2012 vol. 5 p. 1724 - 1731

SCIARINI L; RIBOTTA PD; LEON AE; PEREZ GT

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

STARCH/STARKE; Año: 2012 vol. 64 p. 126 - 135

ROCCIA P; RIBOTTA PD; FERRERO C; PEREZ GT; LEON AE

Enzymes Action on Wheat-Soy Dough Properties and Bread Quality

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

MEZIANI S; JASNIEWSKI J; RIBOTTA PD; ARAB-TEHRANY E; MULLER JM; GHOUL M; DESOBRY M

Influence of yeast and frozen storage on rheological, structural and microbial quality of frozen sweet dough

JOURNAL OF FOOD ENGINEERING; Año: 2012 vol. 109 p. 538 - 544

BARRERA G; AE LEON; RIBOTTA PD

Effect of damaged starch on wheat starch thermal behavior

STARCH/STARKE; Lugar: Weinheim; Año: 2012 vol. 64 p. 786 - 793

BARRERA G; BASSI E; REYES MARTINEZ R; LEON AE; RIBOTTA PD

Efectos de diferentes fracciones de harinas de trigo pan obtenidas con molino industrial sobre la calidad de galletitas dulces

AGRISCIENTIA; Lugar: Cordoba; Año: 2012 vol. 29 p. 69 - 79

DE LA HORRA A; SEGHEZZO M; MOLFESE E; RIBOTTA PD; LEON AE

Indicadores de calidad de las harinas de trigo: índice de calidad industrial y su relación con ensayos predictivos

AGRISCIENTIA; Lugar: Cordoba; Año: 2012 vol. 29 p. 81 - 89

RIBOTTA PD; COLOMBO A; ROSELL CM

Enzymatic modifications of pea protein and its application in protein-cassava and corn starch gels

FOOD HYDROCOLLOIDS; Año: 2012 vol. 27 p. 185 - 190

CS MARTINEZ; RIBOTTA PD; LEON AE; MC AÑON

Colour assessment on bread wheat and triticale fresh pasta

INTERNATIONAL JOURNAL OF FOOD PROPERTIES; Año: 2012 vol. 15 p. 1054 - 1068

STEFFOLANI ME; RIBOTTA PD; PEREZ GT; LEON AE

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

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

COLOMBO A; LEON AE; RIBOTTA PD

Rheological and calorimetric properties of corn-, wheat-, and cassava- starches/soybean protein concentrate composites

STARCH/STARKE; Año: 2011 p. 83 - 95

ROCCIA P; RIBOTTA PD

Oxidantes y reductores

Molinería y Panadería; Lugar: Barcelona; Año: 2011 p. 10 - 23

CUETO D; E PEREZ; BORNEO R; RIBOTTA PD

Efecto de la adición de harina de yuca (Manihot esculenta Crantz) sobre las características sensoriales, reológicas y físicas de tortas y panquecas

Rev. Fac. Agron. (UCV); Lugar: Caracas; Año: 2011 vol. 37 p. 64 - 72

OLIETE B; PEREZ GT; GOMEZ M; RIBOTTA PD; MOIRAGHI M; LEON AE

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

RIBOTTA PD; PEREZ GT; AÑON M C; LEON AE

Optimization of additive combination for improved soy-wheat bread quality

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2010 vol. 3 p. 395 - 405

STEFFOLANI ME; RIBOTTA PD; PEREZ GT; LEON 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

RIBOTTA PD; ROSELL CM

Effects of enzymatic modification of soybean protein on the pasting and rheological profile of starch-protein system

STARCH/STARKE; Año: 2010 vol. 62 p. 373 - 383

EROLES E; ALLIN MG; MONTENEGRO M; BUSTOS M; COLOMBO A; RIBOTTA PD

Evaluación de calidad de pastas elaboradas con diferentes cultivares de trigo pan

Ingeniería Alimentaria; Año: 2010 vol. 85 p. 10 - 18

COLOMBO A; RIBOTTA PD; LEON AE

Differential scanning calorimetry (dsc) studies on the thermal properties of peanut proteins

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 2010 vol. 58 p. 4434 - 4439

SCIARINI L; RIBOTTA PD; LEON AE; PEREZ GT

Effect of hydrocolloids on gluten-free batter properties and bread quality

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Manchester; Año: 2010 vol. 45 p. 2306 - 2312

SCIARINI L; RIBOTTA PD; LEON AE; PEREZ GT

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

R BORNEO; AE LEON; A AGUIRRE; PD RIBOTTA; JJ CANTERO

Antioxidant capacity of medicinal plants from the Province of Cordoba (Argentina) and their in vitro testing in a model food system

FOOD CHEMISTRY; Lugar: Londres; Año: 2009 vol. 112 p. 664 - 670

LS SCIARINI; F MALDONADO; PD RIBOTTA; GT PEREZ; AE LEON

Chemical composition and functional properties of Gleditsia triacanthos gum

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

P ROCCIA; PD RIBOTTA; GT PEREZ; AE LEON

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

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2009 vol. 42 p. 358 - 362

AE LEON; GT PEREZ; PD RIBOTTA

Triticale Flours: Composition, Properties and Utilization

Food; Año: 2008 vol. 2 p. 17 - 24

A COLOMBO; PD RIBOTTA; AE LEON

Aplicación de electroforesis capilar para la caracterización de gliadinas de trigos argentinos

Agriscientia; Lugar: Cordoba; Año: 2008 vol. 25 p. 57 - 64

ME STEFFOLANI; GT PEREZ; PD RIBOTTA; MC PUPPO; AE LEON

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

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

GT PEREZ; PD RIBOTTA; ME STEFFOLANI; AE LEON

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

A COLOMBO; GT PEREZ; PD RIBOTTA; AE LEON

A comparative study of physicochemical tests for quality prediction of Argentine wheat flours used as corrector flours and for cookie production

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

STEFFOLANI ME; PEREZ GT; RIBOTTA PD; LEON AE

Relationship between variety classification and breadmaking quality in Argentine wheats

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

PD RIBOTTA; ALAIN LE BAIL

Thermo-physical assessment of bread during staling

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Zurich; Año: 2007 vol. 40 p. 879 - 884

PD RIBOTTA; ALAIN LE BAIL

Thermo-physical and thermo-mechanical assessment of partially baked bread during chilling and freezing process. Impact of selected enzymes on crumb contraction to prevent crust flaking

JOURNAL OF FOOD ENGINEERING; Año: 2007 vol. 78 p. 913 - 921

C MARCO; GT PEREZ; PD RIBOTTA; C ROSELL

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

CS MARTINEZ; PD RIBOTTA; AE LEON; MC AÑON

Relationship between chemical analysis, cooking properties, instrumental texture and sensory evaluation in spaghetti

JOURNAL OF TEXTURE STUDIES; Año: 2007 vol. 38 p. 666 - 683

PD RIBOTTA; A COLOMBO; AE LEON; MC AÑON

Effects of soy protein on physical and rheological properties of wheat starch

STARCH/STARKE; Año: 2007 vol. 59 p. 614 - 623

G BARRERA; GT PEREZ; PD RIBOTTA; AE LEON

Influence of damaged starch on cookie and bread-making quality

EUROPEAN FOOD RESEARCH AND TECHNOLOGY; Año: 2007 vol. 225 p. 1 - 7

PD RIBOTTA; A LE BAIL

Effect of additives on the thermo-mechanical behaviour of dough systems at sub-freezing temperatures

EUROPEAN FOOD RESEARCH AND TECHNOLOGY; Lugar: Alemania; Año: 2007 vol. 224 p. 519 - 524

AE LEON; G BARRERA; GT PEREZ; PABLO DANIEL RIBOTTA; C ROSELL

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

EUROPEAN FOOD RESEARCH AND TECHNOLOGY; Lugar: Berlin; Año: 2006 vol. 224 p. 187 - 192

AGUIRRE A.; RUBIOLO, O.; PABLO DANIEL RIBOTTA; LUJAN JS; GT PEREZ; AE LEON

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

EXPERIMENTAL AGRICULTURE; Lugar: Cambridge; Año: 2006 vol. 42 p. 311 - 322

ROCCIA P; MOIRAGHI, M.; PABLO DANIEL RIBOTTA; PEREZ, GT.; RUBIOLO, O.; AE LEON

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

CEREAL CHEMISTRY; Lugar: ST PAUL MINNESOTTA; Año: 2006 vol. 83 p. 243 - 249

LE BAIL, A.; DAVENEL A; HAMDAMI N; JURY V; LUCAS T; MONTEAU J-Y; RIBOTTA, PD

Congelation du pain: contraction de la mie et phénomène d?écaillage de la croûte

Revue Generale du Froid; Año: 2006 vol. 1068 p. 43 - 46

LE BAIL, A.; HAMDAMI N; JURY V; MONTEAU J-Y; DAVENEL A; LUCAS T; PABLO DANIEL RIBOTTA

Examining crust problems resulting from processing conditions with respect to freezing

NEW FOOD; Lugar: UK; Año: 2006 vol. 3 p. 10 - 14

PABLO DANIEL RIBOTTA; LEON, A. E.; PEREZ, G.; AÑON, M. C.

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

EUROPEAN FOOD RESEARCH AND TECHNOLOGY; Lugar: New York; Año: 2005 vol. 221 p. 48 - 53

PABLO DANIEL RIBOTTA; ARNULPHI SA; LEON, A. E.; AÑON, M. C.

Effect of soybean addition on the rheological properties and breadmaking quality of wheat flour

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: Londres; Año: 2005 vol. 85 p. 1889 - 1896

MOIRAGHI, M.; RIBOTTA, PD.; AGUIRRE A.; PEREZ, GT.; LEON, AE.

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

Agriscientia; Lugar: Cordoba; Año: 2005 vol. 22 p. 47 - 54

PABLO DANIEL RIBOTTA; LE BAIL, A.

Study of thermodynamical properties of part-baked french bread

Industries des Cereales; Año: 2005 vol. 143 p. 27 - 27

PABLO DANIEL RIBOTTA; AUSAR, F.; BELTRAMO, D.; LEON, AE.

Interactions of hydrocolloids and sonicated-gluten proteins

FOOD HYDROCOLLOIDS; Lugar: Oxford; Año: 2005 vol. 19 p. 93 - 99

PEREZ, G.; PABLO DANIEL RIBOTTA; AQUIRRE, A.; RUBIOLO, O.; LEON, A. E.

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

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

PABLO DANIEL RIBOTTA; CUFFINI, S.; LEON, A. E.; AÑON, M. C.

The staling of bread. An X-ray diffraction study

EUROPEAN FOOD RESEARCH AND TECHNOLOGY; Lugar: Heidelberg; Año: 2004 vol. 218 p. 219 - 233

PABLO DANIEL RIBOTTA; PEREZ, G.; LEON, A. E.; AÑON, M. C.

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

FOOD HYDROCOLLOIDS; Año: 2004 vol. 18 p. 305 - 313

PABLO DANIEL RIBOTTA; GIULIANO, N.; PEREZ, G.; LEON, A. E.

A method to determine gassing power of yeast

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

PABLO DANIEL RIBOTTA; AUSAR, S.; MORCILLO, M.; PEREZ, G.; BELTRAMO, D.; LEON, A. E.

Production of Gluten Free Bread Using Soybean Flour

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2004 vol. 84 p. 1969 - 1974

LEON, A. E.; PABLO DANIEL RIBOTTA; AQUIRRE, A.; PEREZ, G.; RUBIOLO, O.

Use of triticale flours to elaborate crackers

EUROPEAN FOOD RESEARCH AND TECHNOLOGY; Año: 2003 vol. 217 p. 134 - 137

AUSAR, S.; MORCILLO, M.; LEON, A. E.; PABLO DANIEL RIBOTTA; CASTAGNA, L.; BELTRAMO, D.; BIANCO, I.

Improvement of HDL- and LDL-Cholesterol Levels in Diabetic Subjects by Feeding Bread Containing Chitosan

JOURNAL OF MEDICINAL FOOD; Año: 2003 vol. 6 p. 397 - 399

TORRI, C.; PD RIBOTTA; MORCILLO, M.; RUBIOLO, O.; PEREZ, G.; LEON, A. E.

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

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

RAMIREZ, A.; PEREZ, G.; PABLO DANIEL RIBOTTA; LEON, A. E.

The ocurrence 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

PABLO DANIEL RIBOTTA; LEON, A. E.; AÑON, M. C.

Effect of freezing and frozen storage on the gelatinization and retrogradation of amylopectin in dough baked in a differential scanning calorimeter

FOOD RESEARCH INTERNATIONAL; Año: 2003 vol. 36 p. 357 - 363

PABLO DANIEL RIBOTTA; LEON, A. E.; AÑON, M. C.

Effects of yeast freezing in frozen dough

CEREAL CHEMISTRY; Año: 2003 vol. 80 p. 454 - 458

AQUIRRE, A.; BADIALI, O.; LEON, A. E.; PABLO DANIEL RIBOTTA; RUBIOLO, O.

Relationship of test weight and kernel properties to milling and baking quality in argentine triticales

CEREAL RESEARCH COMMUNICATIONS; Año: 2002 vol. 30 p. 203 - 208

PD RIBOTTA; AE LEON; A AGUIRRE; D BELTRAMO

Medición Instrumental del Color en Galletitas Dulces de Triticale: Influencia del Contenido de Cenizas

REVISTA INFORMACION TECNOLOGICA DEL CHILE; Año: 2002 vol. 13 p. 171 - 174

PABLO DANIEL RIBOTTA; LEON, A. E.; AÑON, M. C.

Effect of freezing and frozen storage of doughs on bread quality

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 2001 vol. 49 p. 913 - 918

AE LEON; E LUCINI; PD RIBOTTA; N GROSSO

Efecto de los Lípidos de las Harinas sobre la Calidad de las Galletitas Dulces

REVISTA INFORMACION TECNOLOGICA DEL CHILE; Año: 2000 vol. 11 p. 4346 - 4346

AE LEON; PD RIBOTTA; S AUSAR; C FERNANDEZ; C LANDA; D BELTRAMO

Interactions of Different Carrageenan Isoforms and Flour Components in Breadmaking

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 2000 vol. 48 p. 2634 - 2638

PD RIBOTTA; M MORCILLO; AE LEON

Efecto de Distintos Oxidantes Sobre la Calidad de Panes Elaborados por el Método Tradicional Argentino

Agriscientia; Lugar: Argentina; Año: 1999 vol. 16 p. 3 - 10

O RUBIOLO; S FERRETTI; PD RIBOTTA; A AGUIRRE; AE LEON

Incidencia del Contenido Proteico de las Harinas de Triticale sobre su Aptitud para Elaborar Galletitas

REVISTA INFORMACION TECNOLOGICA DEL CHILE; Año: 1998 vol. 9 p. 87 - 91