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Alberto Edel León
Alberto Edel León
Doctor en Ciencias Bioquímicas, Facultad de Ciencias Exactas, Universidad Nacional de La Plata
Dirección de correo verificada de exactas.unlp.edu.ar
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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
3582004
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
2622010
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
2422009
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
2402009
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
2382012
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
2302001
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
2272010
Whole grain cereals: functional components and health benefits
R Borneo, AE León
Food & function 3 (2), 110-119, 2012
2162012
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
1922004
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
1772014
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
1732010
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
1682007
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
1672005
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
1502010
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
1462013
Interactions of hydrocolloids and sonicated-gluten proteins
PD Ribotta, SF Ausar, DM Beltramo, AE Leon
Food hydrocolloids 19 (1), 93-99, 2005
1352005
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
1302003
Sensory and nutritional attributes of fibre-enriched pasta
MC Bustos, GT Perez, AE León
LWT-Food Science and Technology 44 (6), 1429-1434, 2011
1262011
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
1242004
Effect of low molecular weight dextrins on gelatinization and retrogradation of starch
E Durán, A León, B Barber, C Benedito de Barber
European Food Research and Technology 212, 203-207, 2001
1212001
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Artículos 1–20