| Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough PD Ribotta, GT Perez, AE Leon, MC Anon Food hydrocolloids 18 (2), 305-313, 2004 | 396 | 2004 |
| Influence of gluten-free flours and their mixtures on batter properties and bread quality LS Sciarini, PD Ribotta, AE León, GT Pérez Food and Bioprocess Technology 3, 577-585, 2010 | 295 | 2010 |
| Chemical composition and functional properties of Gleditsia triacanthos gum LS Sciarini, F Maldonado, PD Ribotta, GT Pérez, AE León Food Hydrocolloids 23 (2), 306-313, 2009 | 287 | 2009 |
| Antioxidant capacity of medicinal plants from the Province of Córdoba (Argentina) and their in vitro testing in a model food system R Borneo, AE León, A Aguirre, P Ribotta, JJ Cantero Food Chemistry 112 (3), 664-670, 2009 | 280 | 2009 |
| Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality LS Sciarini, PD Ribotta, AE León, GT Pérez Journal of Food Engineering 111 (4), 590-597, 2012 | 275 | 2012 |
| Effect of freezing and frozen storage of doughs on bread quality PD Ribotta, AE León, MC Añón Journal of Agricultural and Food Chemistry 49 (2), 913-918, 2001 | 263 | 2001 |
| Influence of damaged starch on cookie and bread-making quality GN Barrera, GT Pérez, PD Ribotta, AE León European Food Research and Technology 225, 1-7, 2007 | 217 | 2007 |
| Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins: Relationship with dough properties and bread-making quality ME Steffolani, PD Ribotta, GT Pérez, AE León Journal of cereal science 51 (3), 366-373, 2010 | 207 | 2010 |
| Production of gluten‐free bread using soybean flour PD Ribotta, SF Ausar, MH Morcillo, GT Pérez, DM Beltramo, AE León Journal of the Science of Food and Agriculture 84 (14), 1969-1974, 2004 | 205 | 2004 |
| Effect of soybean addition on the rheological properties and breadmaking quality of wheat flour PD Ribotta, SA Arnulphi, AE Leon, MC Añón Journal of the Science of Food and Agriculture 85 (11), 1889-1896, 2005 | 198 | 2005 |
| Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants RM Bodoira, MC Penci, PD Ribotta, ML Martínez Lwt 75, 107-113, 2017 | 193 | 2017 |
| Effect of hydrocolloids on gluten-free batter properties and bread quality LS Sciarini, PD Ribotta, AE León, GT Pérez International journal of food science and technology 45 (11), 2306-2312, 2010 | 182 | 2010 |
| Thermo-physical assessment of bread during staling PD Ribotta, A Le Bail LWT-Food Science and Technology 40 (5), 879-884, 2007 | 179 | 2007 |
| Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions ML Martínez, MC Penci, V Ixtaina, PD Ribotta, D Maestri LWT-Food Science and Technology 51 (1), 44-50, 2013 | 176 | 2013 |
| Effect of damaged starch on the rheological properties of wheat starch suspensions GN Barrera, MC Bustos, L Iturriaga, SK Flores, AE León, PD Ribotta Journal of Food Engineering 116 (1), 233-239, 2013 | 166 | 2013 |
| Interactions of hydrocolloids and sonicated-gluten proteins PD Ribotta, SF Ausar, DM Beltramo, AE León Food hydrocolloids 19 (1), 93-99, 2005 | 163 | 2005 |
| Preparation and characterization of soy protein films reinforced with cellulose nanofibers obtained from soybean by-products A González, G Gastelú, GN Barrera, PD Ribotta, CIÁ Igarzabal Food Hydrocolloids 89, 758-764, 2019 | 158 | 2019 |
| Chia (Salvia hispanica L.) oil extraction: Study of processing parameters ML Martínez, MA Marín, CMS Faller, J Revol, MC Penci, PD Ribotta LWT-Food Science and Technology 47 (1), 78-82, 2012 | 157 | 2012 |
| The staling of bread: an X-ray diffraction study PD Ribotta, S Cuffini, AE León, MC Añón European Food Research and Technology 218, 219-223, 2004 | 153 | 2004 |
| Effect of damaged starch levels on flour-thermal behaviour and bread staling AE León, GN Barrera, GT Pérez, PD Ribotta, CM Rosell European Food Research and Technology 224, 187-192, 2006 | 142 | 2006 |
