E-LIB Suche - Ergebnisse für: Salinas, María V.

1

Impact of Germination Treatment and Quinoa Variety on the P..:

Guardianelli, Luciano Martín ; Salinas, María V. ; Puppo, María C.
Food Biophysics. , 2024

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

2

White Lupine (Lupinus albus L.) Flours for Healthy Wheat Br..:

Guardianelli, Luciano M. ; Carbas, Bruna ; Brites, Carla..
Foods. 12 (2023) 8 - p. 1645 , 2023

Link: https://doi.org/10.3390/..

3

Garlic: A natural bread improver for wheat bread with a hig..:

Correa, María J. ; Burbano Moreano, Juan J. ; Guardianelli, Luciano M....
Journal of Food Processing and Preservation. 45 (2021) 6 - p. , 2021

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

4

Influence of pistachio by-product from edible oil industry ..:

Guardianelli, Luciano ; Puppo, María C. ; Salinas, María V.
LWT. 150 (2021) - p. 111917 , 2021

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

5

Quality of wheat breads enriched with flour from germinated..:

Guardianelli, Luciano M ; Salinas, María V ; Puppo, María C
Food Science and Technology International. 28 (2021) 5 - p. 388-396 , 2021

Link: https://doi.org/10.1177/..

6

Nutritional ingredient by-product of the pistachio oil indu..:

Salinas, María V. ; Guardianelli, Luciano M. ; Sciammaro, Leonardo P....
Journal of Food Science and Technology. 58 (2020) 3 - p. 921-930 , 2020

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

7

Chemical and thermal properties of flours from germinated a..:

Guardianelli, Luciano M. ; Salinas, María V. ; Puppo, María C.
Journal of Food Measurement and Characterization. 13 (2019) 2 - p. 1078-1088 , 2019

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

8

Hydration and rheological properties of amaranth-wheat flou..:

Guardianelli, Luciano M. ; Salinas, María V. ; Puppo, María C.
Food Hydrocolloids. 97 (2019) - p. 105242 , 2019

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

9

Bread Staling: Changes During Storage Caused by the Additio..:

Salinas, María V. ; Puppo, María C.
Food and Bioprocess Technology. 11 (2018) 11 - p. 2067-2078 , 2018

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

10

Calcium–inulin wheat bread: prebiotic effect and bone miner..:

Salinas, María V. ; Hamet, María Fernanda ; Binaghi, Julieta...
International Journal of Food Science & Technology. 52 (2017) 11 - p. 2463-2470 , 2017

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

11

Wheat bread enriched with organic calcium salts and inulin...:

Salinas, María V. ; Zuleta, Angela ; Ronayne, Patricia.
Journal of Food Science and Technology. 53 (2015) 1 - p. 491-500 , 2015

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

12

Influence of Different Carob Fruit Flours (Ceratonia siliqu..:

Salinas, María V. ; Carbas, Bruna ; Brites, Carla.
Food and Bioprocess Technology. 8 (2015) 7 - p. 1561-1570 , 2015

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

13

Optimization of the formulation of nutritional breads based..:

Salinas, María V. ; Puppo, María C.
LWT - Food Science and Technology. 60 (2015) 1 - p. 95-101 , 2015

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

14

Rheological Properties of Bread Dough Formulated with Wheat..:

Salinas, María V. ; Puppo, María C.
Food and Bioprocess Technology. 7 (2013) 6 - p. 1618-1628 , 2013

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

15

Effect of organic calcium salts–inulin systems on hydration..:

Salinas, María V. ; Puppo, María C.
Food Research International. 50 (2013) 1 - p. 298-306 , 2013

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