Pablo D. Ribotta

Research interests

Publications

• Preparation and characterization of soy protein films reinforced with cellulose nanofibers obtained from soybean by-products

  Food Hydrocolloids · 2018 · https://doi.org/10.1016/j.foodhyd.2018.11.051

• Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants

  LWT · 2016 · https://doi.org/10.1016/j.lwt.2016.08.031

• Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions

  LWT · 2012 · https://doi.org/10.1016/j.lwt.2012.10.021

• Effect of damaged starch on the rheological properties of wheat starch suspensions

  Journal of Food Engineering · 2012 · https://doi.org/10.1016/j.jfoodeng.2012.11.020

• Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality

  Journal of Food Engineering · 2012 · https://doi.org/10.1016/j.jfoodeng.2012.03.011

• Effect of hydrocolloids on gluten‐free batter properties and bread quality

  International Journal of Food Science & Technology · 2010 · https://doi.org/10.1111/j.1365-2621.2010.02407.x

• Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins: Relationship with dough properties and bread-making quality

  Journal of Cereal Science · 2010 · https://doi.org/10.1016/j.jcs.2010.01.010

• Influence of Gluten-free Flours and their Mixtures on Batter Properties and Bread Quality

  Food and Bioprocess Technology · 2008 · https://doi.org/10.1007/s11947-008-0098-2

• Chemical composition and functional properties of Gleditsia triacanthos gum

  Food Hydrocolloids · 2008 · https://doi.org/10.1016/j.foodhyd.2008.02.011

• Antioxidant capacity of medicinal plants from the Province of Córdoba (Argentina) and their in vitro testing in a model food system

  Food Chemistry · 2008 · https://doi.org/10.1016/j.foodchem.2008.06.027

• Influence of damaged starch on cookie and bread-making quality

  European Food Research and Technology · 2006 · https://doi.org/10.1007/s00217-006-0374-1

• Thermo-physical assessment of bread during staling

  LWT · 2006 · https://doi.org/10.1016/j.lwt.2006.03.023

• Effect of soybean addition on the rheological properties and breadmaking quality of wheat flour

  Journal of the Science of Food and Agriculture · 2005 · https://doi.org/10.1002/jsfa.2191

• The staling of bread: an X-ray diffraction study

  European Food Research and Technology · 2004 · https://doi.org/10.1007/s00217-003-0835-8

• Production of gluten‐free bread using soybean flour

  Journal of the Science of Food and Agriculture · 2004 · https://doi.org/10.1002/jsfa.1915

• Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough

  Food Hydrocolloids · 2003 · https://doi.org/10.1016/s0268-005x(03)00086-9

• Effect of Freezing and Frozen Storage of Doughs on Bread Quality

  Journal of Agricultural and Food Chemistry · 2001 · https://doi.org/10.1021/jf000905w

Current projects

No projects listed.