Pablo D Ribotta


Ontology type: schema:Person     


Person Info

NAME

Pablo D

SURNAME

Ribotta

Publications in SciGraph latest 50 shown

  • 2018-12 Oxidative stability, affective and discriminative sensory test of high oleic and regular peanut oil with addition of oregano essential oil in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • 2018-08 The role of cyclodextrinase and glucose oxidase in obtaining gluten-free laminated baked products in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2018-05 Effect of Wheat Germ Heat Treatment by Fluidised Bed on the Kinetics of Lipase Inactivation in FOOD AND BIOPROCESS TECHNOLOGY
  • 2018-05 Effects of Fat and Sugar on Dough and Biscuit Behaviours and their Relationship to Proton Mobility Characterized by TD-NMR in FOOD AND BIOPROCESS TECHNOLOGY
  • 2017-08 Relationships between structural fat properties with sensory, physical and textural attributes of yeast-leavened laminated salty baked product in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • 2017-06 Optimization of Sesame Oil Extraction by Screw-Pressing at Low Temperature in FOOD AND BIOPROCESS TECHNOLOGY
  • 2017-01 Wheat germ stabilization by infrared radiation in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • 2016-10 Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • 2015-09 Starch–Apple Pomace Mixtures: Pasting Properties and Microstructure in FOOD AND BIOPROCESS TECHNOLOGY
  • 2014-11 Thermal and Rheological Behavior of Peanut Protein Concentrate and Starch Composites in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 2014-10 Effect of Maize Resistant Starch and Transglutaminase: A Study of Fundamental and Empirical Rheology Properties of Pan Bread Dough in FOOD AND BIOPROCESS TECHNOLOGY
  • 2013-12 Matching Changes in Sensory Evaluation with Physical and Chemical Parameters in FOOD AND BIOPROCESS TECHNOLOGY
  • 2013-12 Optimization of soybean heat-treating using a fluidized bed dryer in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • 2012-08 Use of Enzymes to Minimize Dough Freezing Damage in FOOD AND BIOPROCESS TECHNOLOGY
  • 2012-07 Partial-Baking Process on Gluten-Free Bread: Impact of Hydrocolloid Addition in FOOD AND BIOPROCESS TECHNOLOGY
  • 2012-05 Enzymes Action on Wheat–Soy Dough Properties and Bread Quality in FOOD AND BIOPROCESS TECHNOLOGY
  • 2010-08 Influence of Gluten-free Flours and their Mixtures on Batter Properties and Bread Quality in FOOD AND BIOPROCESS TECHNOLOGY
  • 2010-06 Optimization of Additive Combination for Improved Soy–Wheat Bread Quality in FOOD AND BIOPROCESS TECHNOLOGY
  • 2007-05 Influence of damaged starch on cookie and bread-making quality in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2007-02 Effect of additives on the thermo-mechanical behaviour of dough systems at sub-freezing temperatures in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2006-12 Effect of damaged starch levels on flour-thermal behaviour and bread staling in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2005-07 Electrophoresis studies for determining wheat–soy protein interactions in dough and bread in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2004-02 The staling of bread: an X-ray diffraction study in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2003-08 Use of triticale flours in cracker-making in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
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