Hydrocolloids in wheat breadmaking: A concise review von Ferrero, Cristina

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High-Amylose Resistant Starch as a Functional Ingredient in Breads: a Technological and Microstructural Approach von Arp, Carlos Gabriel, Correa, María Jimena, Ferrero, Cristina

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Mitochondrial bioenergetics links inflammation and cardiac contractility in endotoxemia von Vico, Tamara Antonela, Marchini, Timoteo, Ginart, Santiago, Lorenzetti, Mario Alejandro, Adán Areán, Juan Santiago, Calabró, Valeria, Garcés, Mariana, Ferrero, Mariana Cristina, Mazo, Tamara, D’Annunzio, Verónica, Gelpi, Ricardo J., Corach, Daniel, Evelson, Pablo, Vanasco, Virginia, Alvarez, Silvia

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Influence of Thermal Treatment and Granulometry on Physicochemical, Techno-Functional and Nutritional Properties of Lentil Flours von Carboni, Angela Daniela, Martins, Gonçalo Nuno, Castilho, Paula Cristina, Puppo, María Cecilia, Ferrero, Cristina

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Effects of Whole-Body Vibration on Muscle Architecture, Muscle Strength, and Balance in Stroke Patients: A Randomized Controlled Trial von Marín, Pedro J., Ferrero, Cristina M., Menéndez, Héctor, Martín, Juan, Herrero, Azael J.

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Influence of isolated or simultaneous application of electromyostimulation and vibration on leg blood flow von Menéndez, Héctor, Martín-Hernández, Juan, Ferrero, Cristina, Figueroa, Arturo, Herrero, Azael J., Marín, Pedro J.

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Resistant starches: A smart alternative for the development of functional bread and other starch-based foods von Arp, Carlos Gabriel, Correa, María Jimena, Ferrero, Cristina

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Kinetic study of staling in breads with high-amylose resistant starch von Arp, Carlos Gabriel, Correa, María Jimena, Ferrero, Cristina

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Physicochemical and nutritional characterization of sweet snacks formulated with Prosopis alba flour von Sciammaro, Leonardo, Ferrero, Cristina, Puppo, Cecilia

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Improving quality: Modified celluloses applied to bread dough with high level of resistant starch von Arp, Carlos Gabriel, Correa, María Jimena, Ferrero, Cristina

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Modified celluloses improve the proofing performance and quality of bread made with a high content of resistant starch von Arp, Carlos Gabriel, Correa, María Jimena, Ferrero, Cristina

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Gluten‐free lentil cakes with optimal technological and nutritional characteristics von Carboni, Angela D, Puppo, María C, Ferrero, Cristina

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Characterization of the Starch Extracted from an Ancestral Andean Meal: Chuño von Cruz, Gonzalo, Gulotta, Cecilia, Bustos, Ana Y., Ribotta, Pablo, Ferrero, Cristina, Iturriaga, Laura

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Interaction of modified celluloses and pectins with gluten proteins von Correa, María Jimena, Ferrer, Evelina, Añón, María Cristina, Ferrero, Cristina

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Physicochemical and rheological characterization of Andean tuber starches: Potato (Solanum tuberosum ssp. Andigenum), Oca (Oxalis tuberosa Molina) and Papalisa (Ullucus tuberosus C... von Cruz, Gonzalo, Ribotta, Pablo, Ferrero, Cristina, Iturriaga, Laura

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Hydrocolloid Interaction with Water, Protein, and Starch in Wheat Dough von Linlaud, Natalia, Ferrer, Evelina, Puppo, María Cecilia, Ferrero, Cristina

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Characterising cricket flour from Gryllus assimilis: an alternative source of nutrients for sustainability von Toribio, Ezequiel, Correa, María Jimena, Medici, Sandra Karina, Ferrero, Cristina, Arp, Carlos Gabriel

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Mesquite flour as a novel ingredient for “panettone-like” bread: Application of part-baking and dough freezing technology von Bigne, Facundo, Ferrero, Cristina, Puppo, Maria C.

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Production and Characterization of Type III Resistant Starch from Native Wheat Starch Using Thermal and Enzymatic Modifications von Arp, Carlos Gabriel, Correa, María Jimena, Ferrero, Cristina

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Mesquite (Prosopis alba) flour as a novel ingredient for obtaining a “panettone-like” bread. Applicability of part-baking technology von Bigne, Facundo, Puppo, María C., Ferrero, Cristina

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