Publicacións en colaboración con investigadores/as de Universidad Nacional de Córdoba (11)

2022

  1. Effect of sorghum flour properties on gluten-free sponge cake

    Journal of Food Science and Technology, Vol. 59, Núm. 4, pp. 1407-1418

  2. Non-traditional ingredients and processes for the development of grain-based foods

    International Journal of Food Science and Technology

  3. The effect of natural disturbances on forest biodiversity: an ecological synthesis

    Biological Reviews, Vol. 97, Núm. 5, pp. 1930-1947

2019

  1. Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes

    International Journal of Food Science and Technology, Vol. 54, Núm. 4, pp. 1265-1275

  2. Particle Size and Hydration Properties of Dried Apple Pomace: Effect on Dough Viscoelasticity and Quality of Sugar-Snap Cookies

    Food and Bioprocess Technology, Vol. 12, Núm. 7, pp. 1083-1092

2015

  1. Effect of pre-hydration of chia (Salvia hispanica L.), seeds and flour on the quality of wheat flour breads

    LWT, Vol. 61, Núm. 2, pp. 401-406

  2. Gluten-Free Bakery Products and Pasta

    ADVANCES IN THE UNDERSTANDING OF GLUTEN RELATED PATHOLOGY AND THE EVOLUTION OF GLUTEN-FREE FOODS (OMNIASCIENCE), pp. 565-604

2014

  1. Effect of Chia (Salvia hispanicaL) Addition on the Quality of Gluten-Free Bread

    Journal of Food Quality, Vol. 37, Núm. 5, pp. 309-317

2013

  1. Effect of wheat flour characteristics on sponge cake quality

    Journal of the Science of Food and Agriculture, Vol. 93, Núm. 3, pp. 542-549

2010

  1. Use of wheat, triticale and rye flours in layer cake production

    International Journal of Food Science and Technology, Vol. 45, Núm. 4, pp. 697-706

2008

  1. Brinzal: A computational tool for the integrated teaching of ecophysiological concepts about wood species and forestry management

    Interciencia, Vol. 33, Núm. 12, pp. 897-902