Kamu erişimi zorunlu olan makaleler - PABLO DANIEL RIBOTTADaha fazla bilgi edinin
Hiçbir yerde sunulmuyor: 30
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
Zorunlu olanlar: Government of Argentina
Development of edible films prepared by soy protein and the galactomannan fraction extracted from Gleditsia triacanthos (Fabaceae) seed
A González, GN Barrera, PI Galimberti, PD Ribotta, CIA Igarzabal
Food Hydrocolloids 97, 105227, 2019
Zorunlu olanlar: Government of Argentina
Defatted chia flour as functional ingredient in sweet cookies. How do Processing, simulated gastrointestinal digestion and colonic fermentation affect its antioxidant properties?
AL Mas, FI Brigante, E Salvucci, NB Pigni, ML Martinez, P Ribotta, ...
Food Chemistry 316, 126279, 2020
Zorunlu olanlar: Government of Argentina
Effect of peach puree incorportion on cookie quality and on simulated digestion of polyphenols and antioxidant properties
MSB Canalis, MV Baroni, AE León, PD Ribotta
Food chemistry 333, 127464, 2020
Zorunlu olanlar: Government of Argentina
Sorghum pasta and noodles: Technological and nutritional aspects
PM Palavecino, MI Curti, MC Bustos, MC Penci, PD Ribotta
Plant Foods for Human Nutrition 75 (3), 326-336, 2020
Zorunlu olanlar: US Department of Veterans Affairs, Government of Argentina
Kinetic modeling of thermal degradation of color, lycopene, and ascorbic acid in crushed tomato
EE Badin, R Quevedo-Leon, A Ibarz, PD Ribotta, AR Lespinard
Food and Bioprocess Technology 14, 324-333, 2021
Zorunlu olanlar: Government of Argentina
Novel cookie formulation with defatted sesame flour: Evaluation of its technological and sensory properties. Changes in phenolic profile, antioxidant activity, and gut …
AL Mas, FI Brigante, E Salvucci, P Ribotta, ML Martinez, DA Wunderlin, ...
Food Chemistry 389, 133122, 2022
Zorunlu olanlar: Government of Argentina
Subcritical Fluid Extraction of Antioxidant Phenolic Compounds from Pistachio (Pistacia vera L.) Nuts: Experiments, Modeling, and Optimization
R Bodoira, A Velez, L Rovetto, P Ribotta, D Maestri, M Martínez
Journal of food science 84 (5), 963-970, 2019
Zorunlu olanlar: Government of Argentina
Effect of microwave and hot air treatment on enzyme activity, oil fraction quality and antioxidant activity of wheat germ
SP Meriles, MC Penci, S Curet, L Boillereaux, PD Ribotta
Food Chemistry 386, 132760, 2022
Zorunlu olanlar: Government of Argentina
Influence of the spray drying operating conditions on the estimated drying kinetics of emulsion single droplets and the properties of microencapsulated chia oil
MG Bordon, NPX Alasino, V Martínez, RG Peter, R Iturralde, PD Ribotta, ...
Powder technology 383, 302-317, 2021
Zorunlu olanlar: Government of Argentina
Effects of low‐temperature microwave treatment of wheat germ
SP Meriles, ME Steffolani, MC Penci, S Curet, L Boillereaux, PD Ribotta
Journal of the Science of Food and Agriculture 102 (6), 2538-2544, 2022
Zorunlu olanlar: Government of Argentina
Combined systems of starch and Gleditsia triacanthos galactomannans: Thermal and gelling properties
Ú Loser, L Iturriaga, PD Ribotta, GN Barrera
Food Hydrocolloids 112, 106378, 2021
Zorunlu olanlar: Government of Argentina
Complex coacervation and freeze drying using whey protein concentrate, soy protein isolate and arabic gum to improve the oxidative stability of chia oil
MG Bordón, GN Barrera, A González, PD Ribotta, ML Martínez
Journal of the Science of Food and Agriculture 103 (7), 3322-3333, 2023
Zorunlu olanlar: Government of Argentina
Impact of storage conditions on the composition and antioxidant activity of peanut skin phenolic-based extract
R Bodoira, Y Rossi, A Velez, M Montenegro, M Martínez, P Ribotta, ...
International Journal of Food Science and Technology 57 (10), 6471-6479, 2022
Zorunlu olanlar: Government of Argentina
Effect of heat-treated wheat germ on dough properties and crackers quality
SP Meriles, MC Penci, ME Steffolani, PD Ribotta
International Journal of Food Science and Technology 56 (4), 1837-1843, 2021
Zorunlu olanlar: Government of Argentina
Effect of pasteurization on color, ascorbic acid and lycopene of crushed tomato: A computational study with experimental validation
EE Badin, MM Mercatante, RH Mascheroni, R Quevedo-Leon, A Ibarz, ...
Journal of Food Engineering 337, 111218, 2023
Zorunlu olanlar: Government of Argentina
Compositional characteristics, texture, shelf-life and sensory quality of snack crackers produced from non-traditional ingredients
SP Meriles, R Piloni, GV Cáceres, MC Penci, MA Marín, P Ribotta, ...
International Journal of Food Science and Technology 57 (8), 4689-4696, 2022
Zorunlu olanlar: Government of Argentina
Peanut skin phenolics obtained by green solvent extraction: characterization and antioxidant activity in pure chia oil and chia oil in water (O/W) emulsion
R Bodoira, M Martínez, A Velez, MC Cittadini, P Ribotta, D Maestri
Journal of the Science of Food and Agriculture 102 (6), 2396-2403, 2022
Zorunlu olanlar: Government of Argentina
Pasting, gelatinization, and rheological properties of wheat starch in the presence of sucrose and gluten
AG Teobaldi, GN Barrera, LS Sciarini, PD Ribotta
European Food Research and Technology 247, 1083-1093, 2021
Zorunlu olanlar: Government of Argentina
Influence of damaged starch on thermal and rheological properties of wheat starch and wheat starch–gluten systems in water and sucrose
AG Teobaldi, GN Barrera, H Severini, PD Ribotta
Journal of the Science of Food and Agriculture 103 (3), 1377-1384, 2023
Zorunlu olanlar: Government of Argentina
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