Whole grain cereals: functional components and health benefits von Borneo, Rafael, Len, Alberto Edel

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Starch Digestion in Infants: An Update of Available In Vitro Methods—A Mini Review von Rodríguez, Marianela Desireé, León, Alberto Edel, Bustos, Mariela Cecilia

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Non‐traditional ingredients and processes for the development of grain‐based foods von León, Alberto Edel, Gómez, Manuel, Campanella, Osvaldo H.

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Suitability of Argentinian maize hybrids for polenta production von Bongianino, Nicolás Francisco, Steffolani, María Eugenia, Biasutti, Carlos Alberto, León, Alberto Edel

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By‐products of the classification of chickpea as an alternative in the production of hummus von Losano Richard, Pedro, Steffolani, M. Eugenia, Allende, María José, Carreras, Julia, León, Alberto Edel

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Effect of alternative hydrocolloids in gluten‐free chickpea pasta von Losano Richard, Pedro, Steffolani, María Eugenia, Barrera, Gabriela Noel, León, Alberto Edel

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Differential Scanning Calorimetry (DSC) Studies on the Thermal Properties of Peanut Proteins von Colombo, Andrés, Ribotta, Pablo Daniel, León, Alberto Edel

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Study of the physicochemical and functional characterization of quinoa and kañiwa starches von Steffolani, María Eugenia, León, Alberto Edel, Pérez, Gabriela Teresa

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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 Wholewheat Flour Particle Shape Obtained by Different Milling Processes on Physicochemical Characteristics and Quality of Bread von Navarro, José Luis, Moiraghi, Malena, Quiroga, Fernanda Micaela, León, Alberto Edel, Steffolani, María Eugenia

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Semi-Arid Environmental Conditions and Agronomic Traits Impact on the Grain Quality of Diverse Maize Genotypes von Bongianino, Nicolás Francisco, Steffolani, María Eugenia, Morales, Claudio David, Biasutti, Carlos Alberto, León, Alberto Edel

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High-Power Ultrasound in Gas Phase: Effects on the Bioactive Compounds Release from Red Bell Pepper during In Vitro Gastrointestinal Digestion von Reche, Cristina, Rosselló, Carmen, Eim, Valeria, León, Alberto Edel, Simal, Susana

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Technological and Sensory Quality of Gluten-Free Pasta Made from Flint Maize Cultivars von Bongianino, Nicolás Francisco, Steffolani, María Eugenia, Morales, Claudio David, Biasutti, Carlos Alberto, León, Alberto Edel

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Physico-chemical characterization of protein fraction from stabilized wheat germ von Meriles, Silvina Patricia, Steffolani, Maria Eugenia, León, Alberto Edel, Penci, Maria 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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Influence of soy protein on rheological properties and water retention capacity of wheat gluten von Roccia, Paola, Ribotta, Pablo D., Pérez, Gabriela T., León, Alberto Edel

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

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Partial-Baking Process on Gluten-Free Bread: Impact of Hydrocolloid Addition von Sciarini, Lorena Susana, Pérez, Gabriela Teresa, de Lamballerie, Marie, León, Alberto Edel, Ribotta, Pablo Daniel

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Use of Enzymes to Minimize Dough Freezing Damage von Steffolani, María Eugenia, Ribotta, Pablo Daniel, Perez, Gabriela Teresa, Puppo, María Cecilia, León, Alberto Edel

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