| Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough PD Ribotta, GT Perez, AE Leon, MC Anon Food hydrocolloids 18 (2), 305-313, 2004 | 391 | 2004 |
| Influence of gluten-free flours and their mixtures on batter properties and bread quality LS Sciarini, PD Ribotta, AE León, GT Pérez Food and Bioprocess Technology 3, 577-585, 2010 | 289 | 2010 |
| Chemical composition and functional properties of Gleditsia triacanthos gum LS Sciarini, F Maldonado, PD Ribotta, GT Pérez, AE León Food Hydrocolloids 23 (2), 306-313, 2009 | 268 | 2009 |
| Antioxidant capacity of medicinal plants from the Province of Córdoba (Argentina) and their in vitro testing in a model food system R Borneo, AE León, A Aguirre, P Ribotta, JJ Cantero Food Chemistry 112 (3), 664-670, 2009 | 267 | 2009 |
| Chia (Salvia hispanica L) gel can be used as egg or oil replacer in cake formulations R Borneo, A Aguirre, AE León Journal of the American Dietetic Association 110 (6), 946-949, 2010 | 266 | 2010 |
| Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality LS Sciarini, PD Ribotta, AE León, GT Pérez Journal of Food Engineering 111 (4), 590-597, 2012 | 262 | 2012 |
| Whole grain cereals: functional components and health benefits R Borneo, AE León Food & function 3 (2), 110-119, 2012 | 252 | 2012 |
| Effect of freezing and frozen storage of doughs on bread quality PD Ribotta, AE León, MC Añón Journal of Agricultural and Food Chemistry 49 (2), 913-918, 2001 | 252 | 2001 |
| Effects of spirulina biomass on the technological and nutritional quality of bread wheat pasta ER De Marco, ME Steffolani, CS Martínez, AE León LWT-food science and technology 58 (1), 102-108, 2014 | 235 | 2014 |
| Production of gluten‐free bread using soybean flour PD Ribotta, SF Ausar, MH Morcillo, GT Pérez, DM Beltramo, AE León Journal of the Science of Food and Agriculture 84 (14), 1969-1974, 2004 | 209 | 2004 |
| Influence of damaged starch on cookie and bread-making quality GN Barrera, GT Pérez, PD Ribotta, AE León European Food Research and Technology 225, 1-7, 2007 | 205 | 2007 |
| Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins: Relationship with dough properties and bread-making quality ME Steffolani, PD Ribotta, GT Pérez, AE León Journal of cereal science 51 (3), 366-373, 2010 | 196 | 2010 |
| Effect of soybean addition on the rheological properties and breadmaking quality of wheat flour PD Ribotta, SA Arnulphi, AE Leon, MC Añón Journal of the Science of Food and Agriculture 85 (11), 1889-1896, 2005 | 195 | 2005 |
| Effect of hydrocolloids on gluten‐free batter properties and bread quality LS Sciarini, PD Ribotta, AE León, GT Pérez International journal of food science & technology 45 (11), 2306-2312, 2010 | 172 | 2010 |
| Antimicrobial, mechanical and barrier properties of triticale protein films incorporated with oregano essential oil A Aguirre, R Borneo, AE Leon Food Bioscience 1, 2-9, 2013 | 163 | 2013 |
| Interactions of hydrocolloids and sonicated-gluten proteins PD Ribotta, SF Ausar, DM Beltramo, AE León Food hydrocolloids 19 (1), 93-99, 2005 | 155 | 2005 |
| Effect of damaged starch on the rheological properties of wheat starch suspensions GN Barrera, MC Bustos, L Iturriaga, SK Flores, AE León, PD Ribotta Journal of Food Engineering 116 (1), 233-239, 2013 | 147 | 2013 |
| The staling of bread: an X-ray diffraction study PD Ribotta, S Cuffini, AE León, MC Añón European Food Research and Technology 218, 219-223, 2004 | 142 | 2004 |
| Sensory and nutritional attributes of fibre-enriched pasta MC Bustos, GT Perez, AE León LWT-Food Science and Technology 44 (6), 1429-1434, 2011 | 138 | 2011 |
| Effect of freezing and frozen storage on the gelatinization and retrogradation of amylopectin in dough baked in a differential scanning calorimeter PD Ribotta, AE León, MC Añón Food Research International 36 (4), 357-363, 2003 | 137 | 2003 |
