المؤلفون: María G. Bordón, Lucía López-Vidal, Nahuel Camacho, Marcela L. Martínez, María C. Penci, Cecilio Carrera-Sánchez, Víctor Pizones Ruiz Henestrosa, Santiago D. Palma, Pablo D. Ribotta

المصدر: Biology and Life Sciences Forum, Vol 25, Iss 1, p 20 (2023)

مصطلحات موضوعية: chia oil, corn starch, nanoparticle, Pickering emulsion, wet-stirred media milling, Plant ecology, QK900-989, Animal biochemistry, QP501-801, Biology (General), QH301-705.5

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2673-9976/25/1/20; https://doaj.org/toc/2673-9976

URL الوصول: https://doaj.org/article/f3c1842eff8541c795d5efae9dd74a0f

المؤلفون: Lorena S. Sciarini, Pablo M. Palavecino, Pablo D. Ribotta, Gabriela N. Barrera

المصدر: Foods; Volume 12; Issue 4; Pages: 756

مصطلحات موضوعية: Gleditsia triacanthos, galactomannan, gluten-free, bread

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: Grain; https://dx.doi.org/10.3390/foods12040756

الاتاحة: https://doi.org/10.3390/foods12040756

المؤلفون: Roxana V. Piloni, M. Gabriela Bordón, Gabriela N. Barrera, Marcela L. Martínez, Pablo D. Ribotta

المصدر: Foods; Volume 11; Issue 24; Pages: 4022

مصطلحات موضوعية: porous starch, impregnation, chia oil, omega-3, functional food

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: Nutraceuticals, Functional Foods, and Novel Foods; https://dx.doi.org/10.3390/foods11244022

الاتاحة: https://doi.org/10.3390/foods11244022

المؤلفون: María Isabel Curti, Florencia Cora Jofre, Silvana M. Azcarate, José M. Camiña, Pablo D. Ribotta, Marianela Savio

المصدر: Journal of Analytical Methods in Chemistry, Vol 2021 (2021)

مصطلحات موضوعية: Analytical chemistry, QD71-142

وصف الملف: electronic resource

Relation: https://doaj.org/toc/2090-8873

URL الوصول: https://doaj.org/article/1668560da5af46c29406fec275fcdcca

المؤلفون: María Gabriela Bordón, Noelia P. X. Alasino, Maria Victoria Defaín Tesoriero, Nahuel Camacho, Maria C. Penci, Marcela L. Martínez, Pablo D. Ribotta

المصدر: Proceedings, Vol 53, Iss 1, p 19 (2020)

مصطلحات موضوعية: chia seed oil, dryer aspect ratio, microencapsulation, oxidative stability, physical properties, spray–air contact, General Works

Relation: https://www.mdpi.com/2504-3900/53/1/19; https://doaj.org/toc/2504-3900; https://doaj.org/article/265f7be5acf24568ad70e5adbd118957

الاتاحة: https://doi.org/10.3390/proceedings2020053019
https://doaj.org/article/265f7be5acf24568ad70e5adbd118957

المؤلفون: María V. Baroni, Joaquín Gastaminza, Natalia S. Podio, Mariana S. Lingua, Daniel A. Wunderlin, Jose L. Rovasio, Roberto Dotti, Juan Carlos Rosso, Silvina Ghione, Pablo D. Ribotta

المصدر: Journal of Food Quality, Vol 2018 (2018)

مصطلحات موضوعية: Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: https://doaj.org/toc/0146-9428; https://doaj.org/toc/1745-4557

URL الوصول: https://doaj.org/article/bf58a9c819e04696b5e3531dd6d9c19a

المؤلفون: Ana E. de la Horra, María Eugenia Steffolani, Gabriela N. Barrera, Pablo D. Ribotta, Alberto E. León

المصدر: Food Technology and Biotechnology, Vol 53, Iss 4, Pp 446-453 (2015)

مصطلحات موضوعية: laminated baked product, laminated dough, wheat flour quality parameters, stress relaxation, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://hrcak.srce.hr/file/221275; https://doaj.org/toc/1330-9862; https://doaj.org/toc/1334-2606

URL الوصول: https://doaj.org/article/3d02e135b346444ab07b33b999027112

المؤلفون: Maria S. Blanco Canalis, Alberto E. Leon, Pablo D. Ribotta

المصدر: International Journal of Food Studies, Vol 6, Iss 1 (2017)

مصطلحات موضوعية: Flour quality, Inulin, Dough spreading, Biscuit factor, Biscuit texture, biscuit colour, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.iseki-food-ejournal.com/article/254; https://doaj.org/toc/2182-1054

URL الوصول: https://doaj.org/article/1592d4e7a1a2451a832916abab0ea011

المؤلفون: Andrés F. Rocha Parra, Gabriela N. Barrera, Pablo D. Ribotta, Cristina Ferrero

المصدر: International Journal of Food Science & Technology.

مصطلحات موضوعية: Industrial and Manufacturing Engineering, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::b74ad07f9c84544d702e4dd8766531e1
https://doi.org/10.1111/ijfs.16194

المؤلفون: null Andrés F. Rocha Parra, null Gabriela N. Barrera, null Pablo D. Ribotta, null Cristina Ferrero

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::b5f181cc6e49411c93c5478c2ce9549a
https://doi.org/10.1111/ijfs.16194/v2/response1

المؤلفون: Alberto E. León, Gabriela N. Barrera, Pablo D. Ribotta, María Eugenia Steffolani, Ana E. de la Horra

المصدر: Food Technology and Biotechnology, Vol 53, Iss 4, Pp 446-453 (2015)

مصطلحات موضوعية: laminated baked product, laminated dough, wheat flour quality parameters, stress relaxation, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

Relation: http://hrcak.srce.hr/file/221275; https://doaj.org/toc/1330-9862; https://doaj.org/toc/1334-2606; https://doaj.org/article/d859cd471c6849fbb0cdb627a29ebb4d

الاتاحة: https://doaj.org/article/d859cd471c6849fbb0cdb627a29ebb4d

المؤلفون: Pablo D Ribotta, Cristina M Rosell, Pablo Ribotta, Daniel

المساهمون: The Pennsylvania State University CiteSeerX Archives

المصدر: http://digital.csic.es/bitstream/10261/26227/1/Starch-Effects%20of%20enzymatic%20modification%20of%20soybean%20protein.pdf.

وصف الملف: application/pdf

Relation: http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.1045.9752; http://digital.csic.es/bitstream/10261/26227/1/Starch-Effects%20of%20enzymatic%20modification%20of%20soybean%20protein.pdf

الاتاحة: http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.1045.9752
http://digital.csic.es/bitstream/10261/26227/1/Starch-Effects%20of%20enzymatic%20modification%20of%20soybean%20protein.pdf

المؤلفون: Pablo M, Palavecino, Pablo D, Ribotta, Alberto E, León, Mariela C, Bustos

المصدر: Journal of the science of food and agriculture. 99(3)

مصطلحات موضوعية: Diet, Gluten-Free, Glutens, Flour, Digestion, Starch, Cooking, Nutritive Value, Antioxidants, Sorghum

URL الوصول: https://explore.openaire.eu/search/publication?articleId=pmid________::292adbe93e25df91ced4ba49d96f4545
https://pubmed.ncbi.nlm.nih.gov/30094850

المؤلفون: Agustín, González, Marcela L, Martínez, Alberto E, León, Pablo D, Ribotta

المصدر: Journal of the science of food and agriculture. 98(13)

مصطلحات موضوعية: Adult, Male, Food Handling, Taste, Fatty Acids, Omega-3, Humans, Plant Oils, Female, Food Additives, Bread, Salvia, Middle Aged

URL الوصول: https://explore.openaire.eu/search/publication?articleId=pmid________::341ca3b2cd6b136834fad5658cbe8597
https://pubmed.ncbi.nlm.nih.gov/29569241

المؤلفون: María S, Blanco Canalis, María E, Steffolani, Alberto E, León, Pablo D, Ribotta

المصدر: Journal of the science of food and agriculture. 97(5)

مصطلحات موضوعية: Dietary Fiber, Avena, Inulin, Food Technology, Starch, Cooking, Rheology, Zea mays

URL الوصول: https://explore.openaire.eu/search/publication?articleId=pmid________::2053cea6be68027418ba51b358a2c765
https://pubmed.ncbi.nlm.nih.gov/27418199

المؤلفون: Agustín González, María Gabriela Bordón, Mariela C. Bustos, Karina L. Córdova Salazar, Pablo D. Ribotta, Marcela L. Martínez

الاتاحة: http://dx.doi.org/10.1111/ijfs.14623/v2/response1

المؤلفون: Pablo D Ribotta, Sebastián A Arnulphi, Alberto E León

المساهمون: The Pennsylvania State University CiteSeerX Archives

المصدر: http://lib3.dss.go.th/fulltext/Journal/J.Sci.Food+and+Agri/2005v85/no.11/2005v85no11p1889-1896.pdf.

مصطلحات موضوعية: soybean flour, breadmaking quality, protein, dough

وصف الملف: application/pdf

Relation: http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.653.6244; http://lib3.dss.go.th/fulltext/Journal/J.Sci.Food+and+Agri/2005v85/no.11/2005v85no11p1889-1896.pdf

الاتاحة: http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.653.6244
http://lib3.dss.go.th/fulltext/Journal/J.Sci.Food+and+Agri/2005v85/no.11/2005v85no11p1889-1896.pdf

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: Gabriela T. Perez, Alberto E. Leon, Pablo D. Ribotta, Alicia Aguirre, Oscar J. Rubiolo, Maria C. A?on

المصدر: European Food Research & Technology; Aug2003, Vol. 217 Issue 2, p134-137, 4p

مصطلحات موضوعية: TRITICALE, BREAD, FLOUR

مصطلحات جغرافية: ARGENTINA