MARIA EUGENIA STEFFOLANI

Datos académicos

Lugar de trabajo	UNIVERSIDAD NACIONAL DE CORDOBA / FACULTAD DE CIENCIAS AGROPECUARIAS / CATEDRA DE QUIMICA BIOLOGICA
Título	Doctora de la Facultad de Ciencias Exactas
Grado	Universitario de posgrado/doctorado
Campo de aplicación	Alimentos
Especialidad	Panificación / cereales / harinas

PRODUCCION CIENTÍFICO TECNOLÓGICA

Mostrando ítems 1-20 de 34

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Artículo Assessment of Technological and Sensory Properties, Digestibility, and Bioactive Compounds in Polentas from Different Maize Genotypes

Bongianino, Nicolás Francisco ; Steffolani, Maria Eugenia ; Rodriguez, Marianela Desiree ; Bustos Shmidt, Mariela Cecilia ; Biasutti, Carlos Alberto; Leon, Alberto Edel (Multidisciplinary Digital Publishing Institute, 2024-02)
Artículo Association between grain yield, grain quality and morpho-physiological traits along ten cycles of recurrent selection in bread wheat (triticum aestivum L.)

Maich, Ricardo Héctor; Steffolani, Maria Eugenia ; Di Rienzo, Julio Alejandro; Leon, Alberto Edel (Akademiai Kiado, 2017-03)
Artículo By-products of the classification of chickpea as an alternative in the production of hummus

Losano Richard, Pedro ; Steffolani, Maria Eugenia ; Allende, María José; Carreras, Julia; Leon, Alberto Edel (Wiley Blackwell Publishing, Inc, 2021-04-16)
Capítulo de Libro Cañahua: An Ancient Grain for New Foods

Título del libro: Functional Properties of Traditional Foods

Perez, Gabriela Teresa ; Steffolani, Maria Eugenia ; Leon, Alberto Edel - Otros responsables: Kristbergsson, Kristberg Ötles, Semih - (Springer, 2016)
Artículo Characterization of gluten-free bulk dough for laminated products

de la Horra, Ana Elizabeth ; Velasco, Manuel Isaac ; Barrera, Gabriela ; Steffolani, Maria Eugenia ; Acosta, Rodolfo Héctor ; Ribotta, Pablo Daniel ; Leon, Alberto Edel (Springer, 2021-08)
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 Effect of alternative hydrocolloids in gluten-free chickpea pasta

Losano Richard, Pedro ; Steffolani, Maria Eugenia ; Barrera, Gabriela ; Leon, Alberto Edel (Wiley Blackwell Publishing, Inc, 2022-06-07)
Artículo Effect of Chia (Salvia hispanica L) Addition on the Quality of Gluten-Free Bread

Steffolani, Maria Eugenia ; De la Hera, Esther; Perez, Gabriela Teresa ; Gómez, Manuel (Wiley Blackwell Publishing, Inc, 2014-05)
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 Different Wheat Sprouting Conditions on the Characteristics of Whole-Wheat Flour

Navarro, José Luis ; Losano Richard, Pedro ; Moiraghi, Malena ; Bustos Shmidt, Mariela Cecilia ; Leon, Alberto Edel ; Steffolani, Maria Eugenia (University of Zagreb. Faculty of Food Technology and Biotechnology, 2024-06)
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)
Artículo Effect of pre-hydration of chia (Salvia hispanica L.), seeds and flour on the quality of wheat flour breads

Steffolani, Maria Eugenia ; Martinez, Mario M.; Leon, Alberto Edel ; Gómez, Manuel (Elsevier Science, 2015-05)
Artículo Effect of wheat pearling process on composition and nutritional profile of flour and its bread-making performance

Navarro, José Luis ; Biglione, Camila; Paesani, Candela ; Moiraghi, Malena ; Leon, Alberto Edel ; Steffolani, Maria Eugenia (Wiley Blackwell Publishing, Inc, 2021-10)
Artículo Effect of wholewheat flour particle shape obtained by different milling processes on physicochemical characteristics and quality of bread

Navarro, José Luis ; Moiraghi, Malena ; Quiroga, Fernanda Micaela ; Leon, Alberto Edel ; Steffolani, Maria Eugenia (University of Zagreb. Faculty of Food Technology and Biotechnology, 2020-07)
Artículo Effects of low-temperature microwave treatment of wheat germ

Meriles, Silvina Patricia ; Steffolani, Maria Eugenia ; Penci, Maria Cecilia ; Curet, Sebastien; Boillereaux, Lionel; Ribotta, Pablo Daniel (John Wiley & Sons Ltd, 2021-10-23)
Artículo Effects of spirulina biomass on the technological and nutritional quality of bread wheat pasta

Rodríguez de Marco, Melisa Estefanía ; Steffolani, Maria Eugenia ; Martinez, Cristina Susana; Leon, Alberto Edel (Elsevier Science, 2014-09)
Artículo Enzimas Hidrolasas: Amilasas, proteasas, xilanasas y lipasas en el pan

Steffolani, Maria Eugenia ; Leon, Alberto Edel (Montagud, 2010-11)
Artículo Evaluación de la calidad tecnológica, nutricional y sensorial de barras de cereal con quinoa

Steffolani, Maria Eugenia ; Bustos Shmidt, Mariela Cecilia ; Ferreyra, M. E.; Leon, Alberto Edel (Universidad Nacional de Córdoba, 2017-12-13)
Artículo Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions

Sciarini, Lorena Susana ; Steffolani, Maria Eugenia ; Fernández, Andrea Elizabeth; Paesani, Candela ; Perez, Gabriela Teresa (Sage Publications Ltd, 2019-12)

Mostrando ítems 1-20 de 34

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