PABLO DANIEL RIBOTTA

Datos académicos

Lugar de trabajo	CONSEJO NACIONAL DE INVESTIGACIONES CIENTIFICAS Y TECNICAS / CENTRO CIENTIFICO TECNOLOGICO CONICET - CORDOBA / INSTITUTO DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA \| UNIVERSIDAD NACIONAL DE CORDOBA / FACULTAD DE CIENCIAS QUIMICAS / INSTITUTO DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Título	DOCTOR DE LA FACULTAD DE CIENCIAS EXACTAS
Grado	Universitario de posgrado/doctorado
Campo de aplicación	Alimentos
Especialidad	Cereales / Harinas / Alimentos

PRODUCCION CIENTÍFICO TECNOLÓGICA

Mostrando ítems 21-40 de 160

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

Steffolani, Maria Eugenia ; Ribotta, Pablo Daniel ; Perez, Gabriela Teresa ; Leon, Alberto Edel (Wiley Blackwell Publishing, Inc, 2012-03)
Artículo Combined systems of starch and Gleditsia triacanthos galactomannans: Thermal and gelling properties

Loser, Ursula Ana; Iturriaga, Laura Beatriz; Ribotta, Pablo Daniel ; Barrera, Gabriela (Elsevier, 2021-03)
Artículo Comparing methods for extracting amaranthus starch and the properties of the isolated starches

Villarreal, Myriam Elizabeth; Ribotta, Pablo Daniel ; Iturriaga, Laura Beatriz (Elsevier, 2012-11)
Artículo Complex coacervation and freeze drying using whey protein concentrate, soy protein isolate and arabic gum to improve the oxidative stability of chia oil

Bordón, María Gabriela ; Barrera, Gabriela ; González, Agustín ; Ribotta, Pablo Daniel ; Martinez, Marcela Lilian (John Wiley & Sons Ltd, 2023-02)
Artículo Compositional characteristics, texture, shelf‐life, and sensory quality of snack crackers produced from non‐traditional ingredients

Meriles, Silvina Patricia ; Piloni, Roxana Verónica ; Cáceres, Georgina Vanesa ; Penci, Maria Cecilia ; Marin, Maria Andrea; Ribotta, Pablo Daniel ; Martínez, Marcela Lilian (Wiley Blackwell Publishing, Inc, 2022-08-18)
Artículo Decrease of chemical and volatile oxidation indicators using oregano essential oil combined with BHT in sunflower oil under accelerated storage conditions

Olmedo, Rubén Horacio ; Ribotta, Pablo Daniel ; Grosso, Nelson (Association of Food Scientists and Technologists of India, 2019-05)
Artículo Defatted chia flour as functional ingredient in sweet cookies. How do processing, simulated gastrointestinal digestion and colonic fermentation affect its antioxidant properties?

Lucini Mas, Agustín ; Brigante, Federico Iván ; Salvucci, Emiliano Jesus ; Pigni, Natalia Belen ; Martinez, Marcela Lilian ; Ribotta, Pablo Daniel ; Wunderlin, Daniel Alberto ; Baroni, María Verónica (Elsevier, 2020-06)
Artículo Development of edible films prepared by soy protein and the galactomannan fraction extracted from Gleditsia triacanthos (Fabaceae) seed

González, Agustín ; Barrera, Gabriela ; Galimberti, Paola Inés; Ribotta, Pablo Daniel ; Alvarez Igarzabal, Cecilia Ines (Elsevier, 2019-12)
Artículo Differential scanning calorimetry (DSC) studies on the thermal properties of peanut proteins

Colombo, Andrés ; Ribotta, Pablo Daniel ; Leon, Alberto Edel (American Chemical Society, 2010-04)
Artículo Efectos de diferentes fracciones de harinas de trigo pan obtenidas con molino industrial sobre la calidad de galletitas dulces

Barrera, Gabriela ; Bassi, Eduardo; Reyes Martínez, R. J.; Leon, Alberto Edel ; Ribotta, Pablo Daniel (Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias, 2012-12)
Artículo Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch

Altuna, Luz ; Ribotta, Pablo Daniel ; Tadini, Carmen C. (Elsevier Science, 2016-06)
Artículo Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta

Martinez, Cristina S.; Ribotta, Pablo Daniel ; Añon, Maria Cristina ; Leon, Alberto Edel (Sage Publications Ltd, 2014-04)
Artículo Effect of damaged starch on the rheological properties of wheat starch suspensions

Barrera, Gabriela ; Bustos, Mariela C.; Iturriaga, Laura Beatriz; Flores, Silvia Karina ; Leon, Alberto Edel ; Ribotta, Pablo Daniel (Elsevier, 2012-12)
Artículo Effect of damaged starch on wheat starch thermal behavior

Barrera, Gabriela ; Leon, Alberto Edel ; Ribotta, Pablo Daniel (Wiley VCH Verlag, 2012-10)
Artículo Effect of defatted almond flour on cooking, chemical and sensorial properties of gluten-free fresh pasta

Martinez, Marcela Lilian ; Marin, Maria Andrea; Gili, Renato Daniel ; Penci, Maria Cecilia ; Ribotta, Pablo Daniel (Wiley Blackwell Publishing, Inc, 2017-06-18)
Artículo Effect of different fibers on dough properties and biscuit quality

Blanco Canalis, María Soledad ; Steffolani, Maria Eugenia ; Leon, Alberto Edel ; Ribotta, Pablo Daniel (John Wiley & Sons Ltd, 2016-08)
Artículo Effect of fermentation in nutritional, textural and sensorial parameters of vegan-spread products using a probiotic folate-producing Lactobacillus sakei strain

Mosso, Ana Laura ; Leblanc, Jean Guy Joseph ; Motta, Carla; Castanheira, Isabel; Ribotta, Pablo Daniel ; Sammán, Norma (Elsevier Science, 2020-06)
Artículo Effect of freezing treatments and yeast amount on sensory and physical properties of sweet bakery products

Meziani, Smail; Kaci, Messaouda; Jacquot, Muriel; Jasniewski, Jordane; Ribotta, Pablo Daniel ; Muller, Jean-Marc; Ghoul, Mohamed; Desobry, Stéphane (Elsevier, 2012-07)
Artículo Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins: Relationship with dough properties and bread-making quality

Steffolani, Maria Eugenia ; Ribotta, Pablo Daniel ; Pérez, Gabriela Teresa; León, Alberto E. (Academic Press Ltd - Elsevier Science Ltd, 2010-05)
Artículo Effect of heat-treated wheat germ on dough properties and crackers quality

Meriles, Silvina Patricia ; Penci, Maria Cecilia ; Steffolani, Maria Eugenia ; Ribotta, Pablo Daniel (Wiley Blackwell Publishing, Inc, 2021-04-18)

Mostrando ítems 21-40 de 160