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List of works by Pablo Daniel Ribotta

Differential scanning calorimetry (DSC) studies on the thermal properties of peanut proteins

scientific article published in April 2010

Effect of Ingredients on the Quality of Gluten-Free Sorghum Pasta

scientific article published on 10 August 2017

Effect of Sustainable Chemical Modifications on Pasting and Gel Properties of Sorghum and Cassava Starch

scientific article published in 2019

Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta

scientific article

Effect of freezing and frozen storage of doughs on bread quality.

scientific article

Effect of microbial transglutaminase on the protein fractions of rice, pea and their blends

scientific article published on 01 November 2007

Effects on bread and oil quality after functionalization with microencapsulated chia oil

scientific article published on 22 May 2018

Enhancement of Composition and Oxidative Stability of Chia (Salvia hispanica L.) Seed Oil by Blending with Specialty Oils

scientific article published on 16 April 2019

Evaluation of the mechanical damage on wheat starch granules by SEM, ESEM, AFM and texture image analysis

scientific article published on 02 August 2013

Gluten-free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products

scientific article published on 28 September 2018

Incorporation of dietary fiber on the cookie dough. Effects on thermal properties and water availability

scientific article published on 24 July 2018

Influence of the incorporation of fibers in biscuit dough on proton mobility characterized by time domain NMR.

scientific article

Interactions of different carrageenan isoforms and flour components in breadmaking

scientific article published on 01 July 2000

Optimization of soybean heat-treating using a fluidized bed dryer.

scientific article

Sorghum Pasta and Noodles: Technological and Nutritional Aspects

scientific article published on 30 May 2020

Subcritical Fluid Extraction of Antioxidant Phenolic Compounds from Pistachio (Pistacia vera L.) Nuts: Experiments, Modeling, and Optimization

scientific article published on 23 April 2019

The occurrence of friabilins in triticale and their relationship with grain hardness and baking quality

scientific article published in November 2003

Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch-gluten systems.

scientific article published on 7 August 2015

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