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1

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

Haddad, Agustina M. Lotufo, Ribotta, Pablo, Armada, Margarita, Goldner, María Cristina

Journal:

Starch - Stärke

Year:

2019

Language:

english

File:

PDF, 783 KB

english, 2019

2

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

Villarreal, Myriam E., Ribotta, Pablo D., Iturriaga, Laura B.

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2013

Language:

english

File:

PDF, 435 KB

english, 2013

3

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

Martínez, Marcela L., Penci, Ma. Cecilia, Marin, Ma. Andrea, Ribotta, Pablo D., Maestri, Damián M.

Journal:

Journal of Food Engineering

Year:

2013

Language:

english

File:

PDF, 607 KB

english, 2013

4

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

Martínez, Marcela L., Bordón, Ma. Gabriela, Lallana, Rebeca L., Ribotta, Pablo D., Maestri, Damián M.

Journal:

Food and Bioprocess Technology

Year:

2017

Language:

english

File:

PDF, 824 KB

english, 2017

5

Production of gluten-free bread using soybean flour

Pablo D Ribotta, Salvador F Ausar, Martin H Morcillo, Gabriela T Pérez, Dante M Beltramo, Alberto E León

Journal:

Journal of the Science of Food and Agriculture

Year:

2004

Language:

english

File:

PDF, 317 KB

english, 2004

6

Influence of damaged starch on cookie and bread-making quality

Gabriela N. Barrera, Gabriela T. Pérez, Pablo D. Ribotta, Alberto E. León

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 305 KB

english, 2007

7

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

Pablo D Ribotta, Sebastián A Arnulphi, Alberto E León, María C Añón

Journal:

Journal of the Science of Food and Agriculture

Year:

2005

Language:

english

File:

PDF, 162 KB

english, 2005

8

Effects of Soy Protein on Physical and Rheological Properties of Wheat Starch

Pablo D. Ribotta, Andrés Colombo, Alberto E. León, M. Cristina Añón

Journal:

Starch - Stärke

Year:

2007

Language:

english

File:

PDF, 533 KB

english, 2007

9

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

Paola Roccia, Pablo D. Ribotta, Gabriela T. Pérez, Alberto Edel León

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2009

Language:

english

File:

PDF, 307 KB

english, 2009

10

Chia (Salvia hispanica L.) oil extraction: Study of processing parameters

Marcela L. Martínez, María A. Marín, Camila M. Salgado Faller, Juliana Revol, María C. Penci, Pablo D. Ribotta

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2012

Language:

english

File:

PDF, 348 KB

english, 2012

11

Effects of Yeast Freezing in Frozen Dough

Ribotta, Pablo D., León, Alberto E., Añón, María Cristina

Journal:

Cereal Chemistry

Year:

2003

Language:

english

File:

PDF, 217 KB

english, 2003

12

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

Altuna, Luz, Ribotta, Pablo D., Tadini, Carmen C.

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2015

Language:

english

File:

PDF, 1.11 MB

english, 2015

13

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

Palavecino, Pablo Martín, Penci, María Cecilia, Calderón-Domínguez, Georgina, Ribotta, Pablo Daniel

Journal:

Starch - Stärke

Year:

2016

Language:

english

File:

PDF, 521 KB

english, 2016

14

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

Martínez, Marcela Lilian, Marín, María Andrea, Gili, Renato Daniel, Penci, María Cecilia, Ribotta, Pablo Daniel

Journal:

International Journal of Food Science & Technology

Year:

2017

Language:

english

File:

PDF, 224 KB

english, 2017

15

Effect of microbial transglutaminase on the protein fractions of rice, pea and their blends

Cristina Marco, Gabriela Pérez, Pablo Ribotta, Cristina M Rosell

Journal:

Journal of the Science of Food and Agriculture

Year:

2007

Language:

english

File:

PDF, 286 KB

english, 2007

16

Optimization of Additive Combination for Improved Soy–Wheat Bread Quality

Pablo D. Ribotta, Gabriela T. Pérez, María C. Añón, Alberto E. León

Journal:

Food and Bioprocess Technology

Year:

2010

Language:

english

File:

PDF, 695 KB

english, 2010

17

Influence of Gluten-free Flours and their Mixtures on Batter Properties and Bread Quality

Lorena S. Sciarini, Pablo D. Ribotta, Alberto E. León, Gabriela T. Pérez

Journal:

Food and Bioprocess Technology

Year:

2010

Language:

english

File:

PDF, 270 KB

english, 2010

18

Use of wheat, triticale and rye flours in layer cake production

Bonastre Oliete, Gabriela T. Pérez, Manuel Gómez, Pablo D. Ribotta, Malena Moiraghi, Alberto E. León

Journal:

International Journal of Food Science & Technology

Year:

2010

Language:

english

File:

PDF, 724 KB

english, 2010

19

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

Lorena S. Sciarini, Pablo D. Ribotta, Alberto E. León, Gabriela T. Pérez

Journal:

International Journal of Food Science & Technology

Year:

2010

Language:

english

File:

PDF, 775 KB

english, 2010

20

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

María Eugenia Steffolani, Pablo D. Ribotta, Gabriela T. Pérez, Alberto E. León

Journal:

International Journal of Food Science & Technology

Year:

2012

Language:

english

File:

PDF, 926 KB

english, 2012

21

Enzymes Action on Wheat–Soy Dough Properties and Bread Quality

Paola Roccia, Pablo D. Ribotta, Cristina Ferrero, Gabriela T. Pérez, Alberto E. León

Journal:

Food and Bioprocess Technology

Year:

2012

Language:

english

File:

PDF, 218 KB

english, 2012

22

Partial-Baking Process on Gluten-Free Bread: Impact of Hydrocolloid Addition

Sciarini, Lorena Susana, Pérez, Gabriela Teresa, Lamballerie, Marie, León, Alberto Edel, Ribotta, Pablo Daniel

Journal:

Food and Bioprocess Technology

Year:

2012

Language:

english

File:

PDF, 234 KB

english, 2012

23

Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins: Relationship with dough properties and bread-making quality

M. Eugenia Steffolani, Pablo D. Ribotta, Gabriela T. Pérez, Alberto E. León

Journal:

Journal of Cereal Science

Year:

2010

Language:

english

File:

PDF, 812 KB

english, 2010

24

Differential Scanning Calorimetry (DSC) Studies on the Thermal Properties of Peanut Proteins

Colombo, Andrés, Ribotta, Pablo Daniel, León, Alberto Edel

Journal:

Journal of Agricultural and Food Chemistry

Year:

2010

Language:

english

File:

PDF, 1.65 MB

english, 2010

25

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

Sanchez, Diana B. O., Puppo, Maria C., Añon, Maria C., Ribotta, Pablo D., León, Alberto E., Tadini, Carmen C.

Journal:

Food and Bioprocess Technology

Year:

2014

Language:

english

File:

PDF, 439 KB

english, 2014

26

Advances in Food Science and Technology (P. M./Advances) || Chemical and Functional Properties of Food Components

P. M., Visakh, Thomas, Sabu, Iturriaga, Laura B., Ribotta, Pablo Daniel

Year:

2013

Language:

english

File:

PDF, 1.64 MB

english, 2013

27

Effect of Freezing and Frozen Storage of Doughs on Bread Quality

Ribotta, Pablo D., León, Alberto E., Añón, María Cristina

Journal:

Journal of Agricultural and Food Chemistry

Year:

2001

Language:

english

File:

PDF, 175 KB

english, 2001

28

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

Altuna, Luz, Ribotta, Pablo D., Tadini, Carmen C.

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2016

Language:

english

File:

PDF, 1.00 MB

english, 2016

29

Physicochemical and rheological characterization of Andean tuber starches: Potato ( Solanum tuberosum ssp. Andigenum), Oca ( Oxalis tuberosa Molina) and Papalisa ( Ullucus tuberosus Caldas)

Cruz, Gonzalo, Ribotta, Pablo, Ferrero, Cristina, Iturriaga, Laura

Journal:

Starch - Stärke

Year:

2016

Language:

english

File:

PDF, 475 KB

english, 2016

30

EFFECT OF DIFFERENT FIBERS ON DOUGH PROPERTIES AND BISCUIT QUALITY

Blanco Canalis, María S., Steffolani, María E., León, Alberto E., Ribotta, Pablo D.

Journal:

Journal of the Science of Food and Agriculture

Year:

2016

Language:

english

File:

PDF, 1.06 MB

english, 2016

31

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.

Journal:

Journal of Food Science and Technology

Year:

2016

Language:

english

File:

PDF, 676 KB

english, 2016

32

Wheat germ stabilization by infrared radiation

Gili, Renato D., Palavecino, Pablo M., Cecilia Penci, M., Martinez, Marcela L., Ribotta, Pablo D.

Journal:

Journal of Food Science and Technology

Year:

2017

Language:

english

File:

PDF, 1.15 MB

english, 2017

33

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

Olmedo, Rubén, Ribotta, Pablo, Grosso, Nelson R.

Journal:

Journal of Food Science and Technology

Year:

2018

Language:

english

File:

PDF, 555 KB

english, 2018

34

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

Palavecino, Pablo Martín, Penci, María Cecilia, Ribotta, Pablo Daniel

Journal:

Journal of Food Engineering

Year:

2019

Language:

english

File:

PDF, 1.57 MB

english, 2019

35

Sorghum Pasta and Noodles: Technological and Nutritional Aspects

Palavecino, Pablo MartÃn, Curti, MarÃa Isabel, Bustos, Mariela Cecilia, Penci, MarÃa Cecilia, Ribotta, Pablo Daniel

Journal:

Plant Foods for Human Nutrition

Year:

2020

File:

PDF, 590 KB

2020

36

Spray-Air Contact in Tall and Short-Type Spray Dryers Affects Important Physicochemical Properties of Microencapsulated Chia Seed Oil

BordÃ³n, MarÃa Gabriela, Alasino, Noelia P. X., Tesoriero, Maria Victoria DefaÃn, Camacho, Nahuel, Penci, Maria C., MartÃnez, Marcela L., Ribotta, Pablo D.

Journal:

Proceedings (American Bar Association. Section of International and Comparative Law)

Year:

2020

File:

PDF, 1.37 MB

2020

37

Microencapsulation of Chia Seed Oil (Salvia hispanica L.) in Spray and Freeze-Dried Whey Protein Concentrate/Soy Protein Isolate/Gum Arabic (WPC/SPI/GA) Matrices

BordÃ³n, MarÃa Gabriela, Barrera, Gabriela Noel, Penci, Maria C., Bori, Andrea, Caballero, Victoria, Ribotta, Pablo, MartÃnez, Marcela Lilian

Journal:

Proceedings (American Bar Association. Section of International and Comparative Law)

Year:

2020

File:

PDF, 491 KB

2020

38

Effect of heatâtreated wheat germ on dough properties and crackers quality

Meriles, Silvina Patricia, Penci, Maria Cecilia, Steffolani, Maria Eugenia, Ribotta, Pablo Daniel

Journal:

International Journal of Food Science & Technology

Year:

2020

File:

PDF, 1.18 MB

2020

39

Effect of soybean proteins on gluten depolymerization during mixing and resting

Gabriela T Pérez, Pablo D Ribotta, María E Steffolani, Alberto E León

Journal:

Journal of the Science of Food and Agriculture

Year:

2008

Language:

english

File:

PDF, 310 KB

english, 2008

40

Effects of enzymatic modification of soybean protein on the pasting and rheological profile of starch–protein systems

Pablo D. Ribotta, Cristina M. Rosell

Journal:

Starch - Stärke

Year:

2010

Language:

english

File:

PDF, 652 KB

english, 2010

41

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

Andrés Colombo, Alberto Edel León, Pablo Daniel Ribotta

Journal:

Starch - Stärke

Year:

2011

Language:

english

File:

PDF, 637 KB

english, 2011

42

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

Lorena S. Sciarini, Pablo D. Ribotta, Alberto E. León, Gabriela T. Pérez

Journal:

Starch - Stärke

Year:

2012

Language:

english

File:

PDF, 480 KB

english, 2012

43

Use of triticale flours in cracker-making

Gabriela T. Pérez, Alberto E. León, Pablo D. Ribotta, Alicia Aguirre, Oscar J. Rubiolo, María C. Añón

Journal:

European Food Research and Technology

Year:

2003

Language:

english

File:

PDF, 197 KB

english, 2003

44

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

Pablo D. Ribotta, Alberto Edel León, Gabriela T. Pérez, María Cristina Añón

Journal:

European Food Research and Technology

Year:

2005

Language:

english

File:

PDF, 307 KB

english, 2005

45

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

Alberto E. León, Gabriela N. Barrera, Gabriela T. Pérez, Pablo D. Ribotta, Cristina M. Rosell

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 253 KB

english, 2006

46

PHYSICAL, SENSORY AND CHEMICAL EVALUATION OF COOKED SPAGHETTI

CRISTINA S. MARTINEZ, PABLO D. RIBOTTA, ALBERTO E. LEÓN, M. CRISTINA AÑÓN

Journal:

Journal of Texture Studies

Year:

2007

Language:

english

File:

PDF, 164 KB

english, 2007

47

Optimization of soybean heat-treating using a fluidized bed dryer

Martínez, Marcela L., Marín, María A., Ribotta, Pablo D.

Journal:

Journal of Food Science and Technology

Year:

2013

Language:

english

File:

PDF, 401 KB

english, 2013

48

Effect of damaged starch on wheat starch thermal behavior

Gabriela N. Barrera, Alberto E. León, Pablo D. Ribotta

Journal:

Starch - Stärke

Year:

2012

Language:

english

File:

PDF, 130 KB

english, 2012

49

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

Pablo D. Ribotta, Andrés Colombo, Cristina M. Rosell

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 408 KB

english, 2012

50

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

Smail Meziani, Jordane Jasniewski, Pablo Ribotta, Elmira Arab-Tehrany, Jean-Marc Muller, Mohamed Ghoul, Stéphane Desobry

Journal:

Journal of Food Engineering

Year:

2012

Language:

english

File:

PDF, 561 KB

english, 2012

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