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Enzymatic modification of arabinoxylans from soft and hard Argentinian wheat inhibits the viability of HCT-116 cells.
Food Res Int. 2021 Sep;147:110466. doi: 10.1016/j.foodres.2021.110466. Epub 2021 May 31.
Food Res Int. 2021.
PMID: 34399464
Flour and starch characteristics of soft wheat cultivars and their effect on cookie quality.
Moiraghi M, Sciarini LS, Paesani C, León AE, Pérez GT.
Moiraghi M, et al. Among authors: paesani c.
J Food Sci Technol. 2019 Oct;56(10):4474-4481. doi: 10.1007/s13197-019-03954-9. Epub 2019 Jul 23.
J Food Sci Technol. 2019.
PMID: 31686679
Free PMC article.
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Effect of chemical, thermal, and enzymatic processing of wheat bran on the solubilization, technological and biological properties of non-starch polysaccharides.
Paesani C, Lammers TCGL, Sciarini LS, Moiraghi M, Pérez GT, Fabi JP.
Paesani C, et al.
Carbohydr Polym. 2024 Mar 15;328:121747. doi: 10.1016/j.carbpol.2023.121747. Epub 2023 Dec 30.
Carbohydr Polym. 2024.
PMID: 38220355
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Whole-flours from hard and soft wheat genotypes: study of the ability of prediction test to estimate whole flour end-use.
Paesani C, Moiraghi M, Sciarini L, Pérez GT.
Paesani C, et al.
J Food Sci Technol. 2021 Apr;58(4):1462-1469. doi: 10.1007/s13197-020-04658-1. Epub 2020 Jul 24.
J Food Sci Technol. 2021.
PMID: 33746274
Free PMC article.
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