1. Antioxidant Activity of Essential Oils Extracted from Aloysia triphylla and Minthostachys mollis that Improve the Oxidative Stability of Sunflower Oil under Accelerated Storage Conditions. Issue 8 (19th June 2018) Authors: Olmedo, Rubén; Ribotta, Pablo; Grosso, Nelson R. Journal: European journal of lipid science and technology Issue: Volume 120:Issue 8(2018) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Compositional characteristics, texture, shelf‐life and sensory quality of snack crackers produced from non‐traditional ingredients. (6th September 2021) Authors: Meriles, Silvina Patricia; Piloni, Roxana; Cáceres, Georgina Vanesa; Penci, María Cecilia; Marín, María Andrea; Ribotta, Pablo; Martínez, Marcela Lilian Journal: International journal of food science & technology Issue: Volume 57:Number 8(2022) Page Start: 4689 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Defatted chia flour as functional ingredient in sweet cookies. How do Processing, simulated gastrointestinal digestion and colonic fermentation affect its antioxidant properties?. (30th June 2020) Authors: Lucini Mas, Agustín; Brigante, Federico Iván; Salvucci, Emiliano; Pigni, Natalia Belén; Martinez, Marcela Lilian; Ribotta, Pablo; Wunderlin, Daniel Alberto; Baroni, María Verónica Journal: Food chemistry Issue: Volume 316(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of fermentation in nutritional, textural and sensorial parameters of vegan-spread products using a probiotic folate-producing Lactobacillus sakei strain. (June 2020) Authors: Mosso, Ana Laura; LeBlanc, Jean Guy; Motta, Carla; Castanheira, Isabel; Ribotta, Pablo; Sammán, Norma Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 127(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Impact of storage conditions on the composition and antioxidant activity of peanut skin phenolic‐based extract. (30th July 2022) Authors: Bodoira, Romina; Rossi, Yanina; Velez, Alexis; Montenegro, Mariana; Martínez, Marcela; Ribotta, Pablo; Maestri, Damián Journal: International journal of food science & technology Issue: Volume 57:Number 10(2022) Page Start: 6471 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Novel cookie formulation with defatted sesame flour: Evaluation of its technological and sensory properties. Changes in phenolic profile, antioxidant activity, and gut microbiota after simulated gastrointestinal digestion. (30th September 2022) Authors: Lucini Mas, Agustin; Brigante, Federico I.; Salvucci, Emiliano; Ribotta, Pablo; Martinez, Marcela L.; Wunderlin, Daniel A.; Baroni, María V. Journal: Food chemistry Issue: Volume 389(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Peanut skin phenolics obtained by green solvent extraction: characterization and antioxidant activity in pure chia oil and chia oil in water (O/W) emulsion. (22nd October 2021) Authors: Bodoira, Romina; Martínez, Marcela; Velez, Alexis; Cittadini, Maria C; Ribotta, Pablo; Maestri, Damián Journal: Journal of the science of food and agriculture Issue: Volume 102:Number 6(2022) Page Start: 2396 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Physicochemical and rheological characterization of Andean tuber starches: Potato (Solanum tuberosum ssp. Andigenum), Oca (Oxalis tuberosa Molina) and Papalisa (Ullucus tuberosus Caldas). (15th July 2016) Authors: Cruz, Gonzalo; Ribotta, Pablo; Ferrero, Cristina; Iturriaga, Laura Other Names: Ribotta Pablo guestEditor. Journal: Stärke Issue: Volume 68:Number 11/12(2016) Page Start: 1084 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Subcritical Fluid Extraction of Antioxidant Phenolic Compounds from Pistachio (Pistacia vera L.) Nuts: Experiments, Modeling, and Optimization. Issue 5 (23rd April 2019) Authors: Bodoira, Romina; Velez, Alexis; Rovetto, Laura; Ribotta, Pablo; Maestri, Damián; Martínez, Marcela Journal: Journal of food science Issue: Volume 84:Issue 5(2019) Page Start: 963 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Textural, Pasting, and Rheological Behavior of Starch‐Pectin‐Sucrose Gels: Relation with Sensory Perception. (1st July 2019) Authors: Lotufo Haddad, Agustina M.; Ribotta, Pablo; Armada, Margarita; Goldner, María C. Journal: Stärke Issue: Volume 71:Number 9/10(2019) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗