Paesani, Candela

PRODUCCION CIENTÍFICO TECNOLÓGICA

Mostrando ítems 1-13 de 13

Artículo A study on fibre addition to gluten free bread: its effects on bread quality and in vitro digestibility

Sciarini, Lorena Susana ; Bustos Shmidt, Mariela Cecilia ; Vignola, María Belén ; Paesani, Candela ; Salinas, C. N.; Perez, Gabriela Teresa (Association of Food Scientists and Technologists of India, 2017-01)
Artículo Arabinoxylan from Argentinian whole wheat flour promote the growth of Lactobacillus reuteri and Bifidobacterium breve

Paesani, Candela ; Salvucci, Emiliano Jesus ; Moiraghi, Malena ; Fernandez Canigia, Liliana Beatriz; Perez, Gabriela Teresa (Wiley Blackwell Publishing, Inc, 2019-02)
Artículo Berry fruits-enriched pasta: effect of processing and in vitro digestion on phenolics and its antioxidant activity, bioaccessibility and potential bioavailability

Bustos, Mariela C.; Vignola, María Belén ; Paesani, Candela ; Leon, Alberto Edel (Wiley Blackwell Publishing, Inc, 2020-05)
Artículo Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies

Paesani, Candela ; Bravo Núñez, Ángela; Gómez, Manuel (Elsevier Science, 2020-10-25)
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 Effects of the pre-frying process on the cooking quality of rice

Paesani, Candela ; Gómez, Manuel (Elsevier Science, 2021-04)
Artículo Flour and starch characteristics of soft wheat cultivars and their effect on cookie quality

Moiraghi, Malena ; Sciarini, Lorena Susana ; Paesani, Candela ; Leon, Alberto Edel ; Perez, Gabriela Teresa (Springer, 2019-10)
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)
Artículo Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration

Paesani, Candela ; Sciarini, Lorena Susana ; Moiraghi, Malena ; Salvucci, Emiliano Jesus ; Prado, Samira B. R.; Perez, Gabriela Teresa ; Fabi, João Paulo (Elsevier Science, 2020-12-24)
Artículo Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo

Paesani, Candela ; Degano, Alicia Laura ; Salvucci, Emiliano Jesus ; Zalosnik Figueroa, María Inés ; Fabi, João Paulo; Sciarini, Lorena Susana ; Perez, Gabriela Teresa (Academic Press Ltd - Elsevier Science Ltd, 2020-05)
Artículo Sourdough technology as a tool for the development of healthier grain-based products: An update

Fernández Peláez, Juan; Paesani, Candela ; Gómez, Manuel (MDPI AG, 2020-12-13)
Artículo Technological and sensorial quality of berry-enriched pasta

Bustos Shmidt, Mariela Cecilia ; Paesani, Candela ; Quiroga, Fernanda Micaela ; Leon, Alberto Edel (Amer Assoc Cereal Chemists, 2019-09)
Artículo Whole-flours from hard and soft wheat genotypes: study of the ability of prediction test to estimate whole flour end-use

Paesani, Candela ; Moiraghi, Malena ; Sciarini, Lorena Susana ; Perez, Gabriela Teresa (Association of Food Scientists and Technologists of India, 2021-04)

Mostrando ítems 1-13 de 13