Ribotta PD - Search Results

1

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

Aranibar C, Pigni NB, Martínez ML, Aguirre A, Ribotta PD, Wunderlin DA, Borneo R. Aranibar C, et al. Among authors: ribotta pd. J Food Sci Technol. 2022 May;59(5):1982-1993. doi: 10.1007/s13197-021-05213-2. Epub 2021 Jul 21. J Food Sci Technol. 2022. PMID: 35531402 Free PMC article.

2

Optimization of soybean heat-treating using a fluidized bed dryer.

Martínez ML, Marín MA, Ribotta PD. Martínez ML, et al. Among authors: ribotta pd. J Food Sci Technol. 2013 Dec;50(6):1144-50. doi: 10.1007/s13197-011-0434-9. Epub 2011 Jun 29. J Food Sci Technol. 2013. PMID: 24426027 Free PMC article.

3

Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality.

de la Horra AE, Steffolani ME, Barrera GN, Ribotta PD, León AE. de la Horra AE, et al. Among authors: ribotta pd. Food Technol Biotechnol. 2015 Dec;53(4):446-453. doi: 10.17113/ftb.53.04.15.4168. Food Technol Biotechnol. 2015. PMID: 27904379 Free PMC article.

4

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

Barrera GN, Tadini CC, León AE, Ribotta PD. Barrera GN, et al. Among authors: ribotta pd. J Food Sci Technol. 2016 Oct;53(10):3675-3684. doi: 10.1007/s13197-016-2337-2. Epub 2016 Oct 8. J Food Sci Technol. 2016. PMID: 28017982 Free PMC article.

5

Wheat germ stabilization by infrared radiation.

Gili RD, Palavecino PM, Cecilia Penci M, Martinez ML, Ribotta PD. Gili RD, et al. Among authors: ribotta pd. J Food Sci Technol. 2017 Jan;54(1):71-81. doi: 10.1007/s13197-016-2437-z. Epub 2017 Jan 19. J Food Sci Technol. 2017. PMID: 28242905 Free PMC article.

6

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

Palavecino PM, Bustos MC, Heinzmann Alabí MB, Nicolazzi MS, Penci MC, Ribotta PD. Palavecino PM, et al. Among authors: ribotta pd. J Food Sci. 2017 Sep;82(9):2085-2093. doi: 10.1111/1750-3841.13821. Epub 2017 Aug 10. J Food Sci. 2017. PMID: 28796286

7

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

de la Horra AE, Barrera GN, Steffolani EM, Ribotta PD, León AE. de la Horra AE, et al. Among authors: ribotta pd. J Food Sci Technol. 2017 Aug;54(9):2613-2625. doi: 10.1007/s13197-017-2572-1. Epub 2017 Jun 30. J Food Sci Technol. 2017. PMID: 28928501 Free PMC article.

8

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

González A, Martínez ML, León AE, Ribotta PD. González A, et al. Among authors: ribotta pd. J Sci Food Agric. 2018 Oct;98(13):4903-4910. doi: 10.1002/jsfa.9022. Epub 2018 May 22. J Sci Food Agric. 2018. PMID: 29569241

9

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

Palavecino PM, Ribotta PD, León AE, Bustos MC. Palavecino PM, et al. Among authors: ribotta pd. J Sci Food Agric. 2019 Feb;99(3):1351-1357. doi: 10.1002/jsfa.9310. Epub 2018 Sep 28. J Sci Food Agric. 2019. PMID: 30094850

10

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

Olmedo R, Ribotta P, Grosso NR. Olmedo R, et al. J Food Sci Technol. 2018 Dec;55(12):5133-5141. doi: 10.1007/s13197-018-3459-5. Epub 2018 Oct 20. J Food Sci Technol. 2018. PMID: 30483010 Free PMC article.

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