The Influence of Different Air-Drying Conditions on Bioactive Compounds and Antioxidant Activity of Berries von Bustos, Mariela C, Rocha-Parra, Diego, Sampedro, Ines, de Pascual-Teresa, Sonia, León, Alberto E

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Berry fruits‐enriched pasta: effect of processing and in vitro digestion on phenolics and its antioxidant activity, bioaccessibility and potential bioavailability von Bustos, Mariela C., Vignola, Maria B., Paesani, Candela, León, Alberto E.

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Gluten‐free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products von Palavecino, Pablo M, Ribotta, Pablo D, León, Alberto E, Bustos, Mariela C

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Effect of damaged starch on the rheological properties of wheat starch suspensions von Barrera, Gabriela N., Bustos, Mariela C., Iturriaga, Laura, Flores, Silvia K., León, Alberto E., Ribotta, Pablo D.

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Co-ingestion of Cereals and Legumes during Infant Complementary Feeding: Starch and Protein in vitro Digestion von Rodriguez, Marianela D., León, Alberto E., Bustos, Mariela C.

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Comparison of quality attributes of refined and whole wheat extruded pasta von Vignola, María Belén, Bustos, Mariela Cecilia, Pérez, Gabriela Teresa

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In vitro dialyzability of essential minerals from white and whole grain pasta von Vignola, María Belén, Bustos, Mariela Cecilia, Pérez, Gabriela Teresa

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Sensory and nutritional attributes of fibre-enriched pasta von Bustos, Mariela Cecilia, Perez, Gabriela T., León, Alberto Edel

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Study of the incorporation of native and microencapsulated chia seed oil on pasta properties von González, Agustín, Bordón, María Gabriela, Bustos, Mariela C., Córdova Salazar, Karina L., Ribotta, Pablo D., Martínez, Marcela L.

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Effect of Different Wheat Sprouting Conditions on the Characteristics of Whole-Wheat Flour von Navarro, José Luis, Losano Richard, Pedro, Moiraghi, Malena, Bustos, Mariela, León, Alberto Edel, Steffolani, María Eugenia

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Effect of Ingredients on the Quality of Gluten‐Free Sorghum Pasta von Palavecino, Pablo Martín, Bustos, Mariela Cecilia, Heinzmann Alabí, María Belén, Nicolazzi, Melani Solange, Penci, María Cecilia, Ribotta, Pablo Daniel

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Utilization of Kañawa (Chenopodium pallidicaule Aellen) Flour in Pasta Making von León, Alberto E., Pérez, Gabriela T., Ramos, María Isabel, Bustos, Mariela C.

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Combination of resistant starches types II and IV with minimal amounts of oat bran yields good quality, low glycaemic index pasta von Bustos, Mariela Cecilia, Perez, Gabriela T., León, Alberto Edel

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Sorghum Pasta and Noodles: Technological and Nutritional Aspects von Palavecino, Pablo Martín, Curti, María Isabel, Bustos, Mariela Cecilia, Penci, María Cecilia, Ribotta, Pablo Daniel

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Assessment of Technological and Sensory Properties, Digestibility, and Bioactive Compounds in Polentas from Different Maize Genotypes von Bongianino, Nicolás Francisco, Steffolani, María Eugenia, Rodríguez, Marianela Desiree, Bustos, Mariela Cecilia, Biasutti, Carlos Alberto, León, Alberto Edel

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The effect of type II and type IV resistant starch on the hydrolysis of maize and wheat gelatinised starch catalysed by pancreatic α-amylase von Bustos, Mariela Cecilia, Barrera, Gabriela N., Perez, Gabriela T., León, Alberto Edel

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Ethical-moral teaching strategies in Nursing students' training: an integrative review von Mireya Inés Triviños Barrientos, Dulcinéia Ghizoni Schneider, Maiara Suelen Mazera, Sylvia Jacqueline Álvarez Sandoval, Elide Mariela Alarcón Bustos

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The relationship between antibrowning, anti-radical and reducing capacity of Brassica and Allium extracts von Bustos, Mariela C, Agudelo-Laverde, Lina Marcela, Mazzobre, Florencia, Buera, Pilar

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Technological and sensorial quality of berry‐enriched pasta von Bustos, Mariela C., Paesani, Candela, Quiroga, Fernanda, León, Alberto Edel

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In vitro digestion kinetics and bioaccessibility of starch in cereal food products von Bustos, Mariela C., Vignola, María Belén, Pérez, Gabriela T., León, Alberto E.

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