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1

Gluten‐free lentil cakes with optimal technological and nut..:

Carboni, Angela D ; Puppo, María C ; Ferrero, Cristina
Journal of the Science of Food and Agriculture. , 2024

Link: https://doi.org/10.1002/..

2

Modified celluloses improve the proofing performance and qu..:

Arp, Carlos Gabriel ; Correa, María Jimena ; Ferrero, Cristina
Journal of the Science of Food and Agriculture. 103 (2023) 6 - p. 3041-3049 , 2023

Link: https://doi.org/10.1002/..

3

Characterization of the Starch Extracted from an Ancestral ..:

Cruz, Gonzalo ; Gulotta, Cecilia ; Bustos, Ana Y....
Starch - Stärke. 76 (2023) 5-6 - p. , 2023

Link: https://doi.org/10.1002/..

4

Impact of lentil-wheat bread on calcium metabolism, cecal a..:

Carboni, Angela D. ; Weisstaub, Adriana ; Ferrero, Cristina..
Food Bioscience. 48 (2022) - p. 101805 , 2022

Link: https://doi.org/10.1016/..

5

Chemical and nutritional composition of Prosopis spp. seeds..:

, In: Prosopis as a Heat Tolerant Nitrogen Fixing Desert Food Legume,

Sciammaro, Leonardo Pablo ; Quintero Ruiz, Natalia Andrea ; Ferrero, Cristina. - p. 297-304 , 2022

Link: https://doi.org/10.1016/..

6

Foods with Prosopis spp. flour: Common and new baked produc..:

, In: Prosopis as a Heat Tolerant Nitrogen Fixing Desert Food Legume,

Bigne, Facundo ; Sciammaro, Leonardo Pablo ; Conforti, Paula... - p. 333-340 , 2022

Link: https://doi.org/10.1016/..

7

Contributors:

, In: Prosopis as a Heat Tolerant Nitrogen Fixing Desert Food Legume,

Ahmed, Sadia ; Albán, Luis ; Al-Mussali, Mohamed... - p. xiii-xv , 2022

Link: https://doi.org/10.1016/..

8

Thermal transitions and microstructure of starch‐apple poma..:

Rocha Parra, Andrés F. ; Barrera, Gabriela N. ; Ribotta, Pablo D..
International Journal of Food Science & Technology. 58 (2022) 9 - p. 4899-4910 , 2022

Link: https://doi.org/10.1111/..

9

New thermal and rheological approaches of chickpea–wheat do..:

Bigne, Facundo ; Romero, Alberto ; Ferrero, Cristina..
European Food Research and Technology. 247 (2021) 5 - p. 1107-1115 , 2021

Link: https://doi.org/10.1007/..

10

Resistant starches: A smart alternative for the development..:

Arp, Carlos Gabriel ; Correa, María Jimena ; Ferrero, Cristina
Food Hydrocolloids. 121 (2021) - p. 106949 , 2021

Link: https://doi.org/10.1016/..

11

Improving quality: Modified celluloses applied to bread dou..:

Arp, Carlos Gabriel ; Correa, María Jimena ; Ferrero, Cristina
Food Hydrocolloids. 112 (2021) - p. 106302 , 2021

Link: https://doi.org/10.1016/..

12

Prosopis spp. powder: influence of chemical components in w..:

Sciammaro, Leonardo P. ; Quintero Ruiz, Natalia Andrea ; Ferrero, Cristina...
International Journal of Food Science & Technology. 56 (2020) 1 - p. 278-286 , 2020

Link: https://doi.org/10.1111/..

13

Production and Characterization of Type III Resistant Starc..:

Arp, Carlos Gabriel ; Correa, María Jimena ; Ferrero, Cristina
Food and Bioprocess Technology. 13 (2020) 7 - p. 1181-1192 , 2020

Link: https://doi.org/10.1007/..

14

Kinetic study of staling in breads with high-amylose resist..:

Arp, Carlos Gabriel ; Correa, María Jimena ; Ferrero, Cristina
Food Hydrocolloids. 106 (2020) - p. 105879 , 2020

Link: https://doi.org/10.1016/..

15

Chemically modified resistant starch in breadmaking: Impact..:

Correa, María Jimena ; Giannuzzi, Leda ; Weisstaub, Adriana R...
International Journal of Food Science & Technology. 55 (2019) 1 - p. 239-247 , 2019

Link: https://doi.org/10.1111/..

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