The Influence of Different Air-Drying Conditions on Bioactive Compounds and Antioxidant Activity of Berries
Bustos, Mariela C, Rocha-Parra, Diego, Sampedro, Ines, de Pascual-Teresa, Sonia, León, Alberto E
Published in Journal of agricultural and food chemistry (21.03.2018)
Published in Journal of agricultural and food chemistry (21.03.2018)
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Berry fruits‐enriched pasta: effect of processing and in vitro digestion on phenolics and its antioxidant activity, bioaccessibility and potential bioavailability
Bustos, Mariela C., Vignola, Maria B., Paesani, Candela, León, Alberto E.
Published in International journal of food science & technology (01.05.2020)
Published in International journal of food science & technology (01.05.2020)
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Evaluation of the mechanical damage on wheat starch granules by SEM, ESEM, AFM and texture image analysis
Barrera, Gabriela N., Calderón-Domínguez, Georgina, Chanona-Pérez, Jorge, Gutiérrez-López, Gustavo F., León, Alberto E., Ribotta, Pablo D.
Published in Carbohydrate polymers (06.11.2013)
Published in Carbohydrate polymers (06.11.2013)
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Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins: Relationship with dough properties and bread-making quality
Steffolani, M. Eugenia, Ribotta, Pablo D., Pérez, Gabriela T., León, Alberto E.
Published in Journal of cereal science (01.05.2010)
Published in Journal of cereal science (01.05.2010)
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Influence of Gluten-free Flours and their Mixtures on Batter Properties and Bread Quality
Sciarini, Lorena S, Ribotta, Pablo D, León, Alberto E, Pérez, Gabriela T
Published in Food and bioprocess technology (01.08.2010)
Published in Food and bioprocess technology (01.08.2010)
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Journal Article
Effect of wheat pearling process on composition and nutritional profile of flour and its bread‐making performance
Navarro, José L., Biglione, Camila, Paesani, Candela, Moiraghi, Malena, León, Alberto E., Steffolani, María Eugenia
Published in International journal of food science & technology (01.01.2022)
Published in International journal of food science & technology (01.01.2022)
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Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch
Barrera, Gabriela N., Tadini, Carmen C., León, Alberto E., Ribotta, Pablo D.
Published in Journal of food science and technology (01.10.2016)
Published in Journal of food science and technology (01.10.2016)
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Utilization of Kañawa (Chenopodium pallidicaule Aellen) Flour in Pasta Making
León, Alberto E., Pérez, Gabriela T., Ramos, María Isabel, Bustos, Mariela C.
Published in Journal of chemistry (01.01.2019)
Published in Journal of chemistry (01.01.2019)
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Influence of damaged starch on cookie and bread-making quality
Barrera, Gabriela N, Pérez, Gabriela T, Ribotta, Pablo D, León, Alberto E
Published in European food research & technology (01.05.2007)
Published in European food research & technology (01.05.2007)
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