المؤلفون: José Luis Navarro, Pedro Losano Richard, Malena Moiraghi, Mariela Bustos, Alberto Edel León, María Eugenia Steffolani

المصدر: Food Technology and Biotechnology, Vol 62, Iss 2, Pp 264-274 (2024)

مصطلحات موضوعية: bioactive compounds, enzymatic activity, pasting properties, sprouted whole-wheat flour, techno-functional ingredients, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://hrcak.srce.hr/file/461541; https://doaj.org/toc/1330-9862; https://doaj.org/toc/1334-2606

URL الوصول: https://doaj.org/article/10ad9c164ce149f3a8dc6429c4c3a0e7

المؤلفون: Nicolás Francisco Bongianino, María Eugenia Steffolani, Claudio David Morales, Carlos Alberto Biasutti, Alberto Edel León

المصدر: Plants, Vol 13, Iss 17, p 2482 (2024)

مصطلحات موضوعية: food security, climate change, genetic improvement, variance components, maize quality, Botany, QK1-989

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2223-7747/13/17/2482; https://doaj.org/toc/2223-7747

URL الوصول: https://doaj.org/article/7e386521f05048aba5beb2cb89f83d6c

المؤلفون: Nicolás Francisco Bongianino, María Eugenia Steffolani, Marianela Desiree Rodríguez, Mariela Cecilia Bustos, Carlos Alberto Biasutti, Alberto Edel León

المصدر: Foods, Vol 13, Iss 4, p 590 (2024)

مصطلحات موضوعية: polenta digestion, antioxidant capacity, nutritional quality, healthy nutrition, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/4/590; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/5297382b565d4e38bed8756e86f0a0fc

المؤلفون: Nicolás Francisco Bongianino, María Eugenia Steffolani, Claudio David Morales, Carlos Alberto Biasutti, Alberto Edel León

المصدر: Foods, Vol 12, Iss 14, p 2780 (2023)

مصطلحات موضوعية: gluten-free industry, maize quality, solvent retention capacity, Argentinian maize, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/12/14/2780; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/c97ba30610704902846e4dd04296c7d4

المؤلفون: Cristina Reche, Carmen Rosselló, Valeria Eim, Alberto Edel León, Susana Simal

المصدر: Antioxidants, Vol 12, Iss 2, p 356 (2023)

مصطلحات موضوعية: ultrasound, gastrointestinal digestion, antioxidant activity, phenolic compounds, microstructure, image analysis, Therapeutics. Pharmacology, RM1-950

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2076-3921/12/2/356; https://doaj.org/toc/2076-3921

URL الوصول: https://doaj.org/article/612eb6f0f3e24276b2ef8255c526ab21

المؤلفون: José Luis Navarro, Malena Moiraghi, Fernanda Micaela Quiroga, Alberto Edel León, María Eugenia Steffolani

المصدر: Food Technology and Biotechnology, Vol 58, Iss 3, Pp 325-336 (2020)

مصطلحات موضوعية: wholewheat flour, wholegrain milling, particle size and shape, thermogravimetric analysis, bread volume, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://hrcak.srce.hr/file/356917; https://doaj.org/toc/1330-9862; https://doaj.org/toc/1334-2606

URL الوصول: https://doaj.org/article/e544de007dd6413da531dd1b172fbaa7

المؤلفون: Marianela Desireé Rodríguez, Alberto Edel León, Mariela Cecilia Bustos

المصدر: Plant Foods for Human Nutrition. 77:345-352

مصطلحات موضوعية: Chemistry (miscellaneous), Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::e89555be0f53962f056a10e7dca09cea
https://doi.org/10.1007/s11130-022-01001-1

المؤلفون: Nicolás Francisco Bongianino, María Eugenia Steffolani, Carlos Alberto Biasutti, Alberto Edel León

المصدر: International Journal of Food Science & Technology. 57:4859-4867

مصطلحات موضوعية: Industrial and Manufacturing Engineering, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::cab3c84a5e60b36088b76e612f7a2be5
https://doi.org/10.1111/ijfs.15726

المؤلفون: Alberto Edel León, Malena Moiraghi, María Eugenia Steffolani, Candela Paesani, Camila Biglione, José L. Navarro

المصدر: International Journal of Food Science & Technology. 57:249-257

مصطلحات موضوعية: Ferulic acid, chemistry.chemical_compound, Chemistry, Scientific method, Composition (visual arts), Food science, Industrial and Manufacturing Engineering, Bread making, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::2df8a28644c896bf5428b50e6321b4bb
https://doi.org/10.1111/ijfs.15401

المؤلفون: Pablo Martín Palavecino, Pedro Losano Richard, Mariela Cecilia Bustos, Alberto Edel León, Pablo Daniel Ribotta

المصدر: Starch and Starchy Food Products ISBN: 9781003088929

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::1959ccdd9c05cf2c924643bcbb47367d
https://doi.org/10.1201/9781003088929-9

المؤلفون: null Nicolás Francisco Bongianino, null María Eugenia Steffolani, null Carlos Alberto Biasutti, null Alberto Edel León

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9103288e257369e1c78854c50a1d1be
https://doi.org/10.1111/ijfs.15726/v2/response1

المؤلفون: Alberto Edel León, Fernanda Micaela Quiroga, María Eugenia Steffolani, José L. Navarro, Malena Moiraghi

المصدر: Food Technology and Biotechnology, Vol 58, Iss 3, Pp 325-336 (2020)
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Repositorio Digital Universitario (UNC)
Universidad Nacional de Córdoba
instacron:UNC
Food Technology and Biotechnology

مصطلحات موضوعية: 0106 biological sciences, Harina de trigo, THERMOGRAVIMETRIC ANALYSIS, General Chemical Engineering, lcsh:Biotechnology, Harina integral, BREAD VOLUME, PARTICLE SIZE AND SHAPE, Análisis termogravimétrica, 01 natural sciences, wholegrain milling, Industrial and Manufacturing Engineering, WHOLEGRAIN MILLING, 010608 biotechnology, lcsh:TP248.13-248.65, Original Scientific Papers, purl.org/becyt/ford/2.11 [https], Mathematics, thermogravimetric analysis, lcsh:TP368-456, WHOLEWHEAT FLOUR, fungi, digestive, oral, and skin physiology, food and beverages, Molienda, Pan, bread volume, lcsh:Food processing and manufacture, purl.org/becyt/ford/2 [https], wholewheat flour, particle size and shape, Humanities, Calidad, Food Science, Biotechnology

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::76739e0e31aa71bc146998c5012409df
https://hrcak.srce.hr/file/356917

المؤلفون: Estefanía Rodriguez de Marco, José Luis Navarro, Alberto Edel León, María Eugenia Steffolani

المصدر: International Journal of Gastronomy and Food Science. 27:100486

مصطلحات موضوعية: Cultural Studies, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6175568f79e4b1559dff167dcc06861
https://doi.org/10.1016/j.ijgfs.2022.100486

Additional Titles: Effect of Wholewheat Flour Particle Shape Obtained by Different Milling Processes on Physicochemical Characteristics and Quality of Bread

المؤلفون: José Luis Navarro, Malena Moiraghi, Fernanda Micaela Quiroga, Alberto Edel León, María Eugenia Steffolani

المصدر: Food Technology and Biotechnology; ISSN 1330-9862 (Print); ISSN 1334-2606 (Online); Volume 58; Issue 3

مصطلحات الفهرس: brašno od cjelovitog zrna pšenice; meljava cijelovitog zrna; oblik i veličina čestice; termogravimetrijska analiza; volumen kruha, wholewheat flour; wholegrain milling; particle size and shape; thermogravimetric analysis; bread volume, text, info:eu-repo/semantics/article, info:eu-repo/semantics/publishedVersion

URL: https://hrcak.srce.hr/245682
https://hrcak.srce.hr/file/356917
https://hrcak.srce.hr/file/356916
info:eu-repo/semantics/altIdentifier/doi/10.17113/ftb.58.03.20.6766

المؤلفون: Nicolás Francisco Bongianino, María Eugenia Steffolani, Carlos Alberto Biasutti, Alberto Edel León

الاتاحة: http://dx.doi.org/10.1111/ijfs.15726/v3/response1

المؤلفون: Pablo D. Ribotta, Alberto Edel León, Gabriela T. Pérez, María Cristina Añón

المصدر: European Food Research & Technology; Jul2005, Vol. 221 Issue 1/2, p48-53, 6p

المؤلفون: Salvadori, Viviana Olga, Ribotta, Pablo Daniel

المساهمون: Alberto Edel León, Ribotta, Pablo Daniel, Perez, Gabriela Teresa

المصدر: Trigo: Un cereal único

مصطلحات موضوعية: Pan, Alimentos y Bebidas, Otras Ingenierías y Tecnologías, Modelado, INGENIERÍAS Y TECNOLOGÍAS, Horneado

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3498::2d22f8fe3ab9a11968f75f48296c3782
https://www.eduvim.com.ar/libro/9789876995771-trigo-un-cereal-unico

المؤلفون: Salvadori, Viviana Olga, Ribotta, Pablo Daniel

المساهمون: Alberto Edel León, Ribotta, Pablo Daniel, Perez, Gabriela Teresa

مصطلحات موضوعية: Pan, Horneado, Modelado, https://purl.org/becyt/ford/2.11, https://purl.org/becyt/ford/2

وصف الملف: application/pdf

Relation: info:eu-repo/semantics/altIdentifier/url/https://www.eduvim.com.ar/libro/9789876995771-trigo-un-cereal-unico; http://hdl.handle.net/11336/111741; Salvadori, Viviana Olga; Ribotta, Pablo Daniel; Cocción de productos de panificación; Universidad de Villa María; 2019; 225-253; CONICET Digital; CONICET

الاتاحة: http://hdl.handle.net/11336/111741