1. A study on the effect of black cumin extract on the swelling power, textural, and pasting properties of different starches. (29th March 2016) Authors: Alamri, Mohammed; Hussain, Shahzad; Mohamed, Abdellatif; Abdo Qasem, Akram A.; Ibraheem, Mohamed Other Names: Ribotta Pablo guestEditor. Journal: Stärke Issue: Volume 68:Number 11/12(2016) Page Start: 1233 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Analysis of the chemical structure of insoluble products of enzymatic esterification of starch and transesterification of acetylated starch with oleic acid by solid‐state CP/MAS 13C NMR. (17th March 2016) Authors: Boruczkowska, Hanna; Boruczkowski, Tomasz; Gubica, Tomasz; Anioł, Mirosław; Tomaszewska‐Ciosk, Ewa Other Names: Ribotta Pablo guestEditor. Journal: Stärke Issue: Volume 68:Number 11/12(2016) Page Start: 1180 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Biomimetic apatite layer formation on a novel citrate starch scaffold suitable for bone tissue engineering applications. (17th March 2016) Authors: Nourmohammadi, Jhamak; Shahriarpanah, Sepideh; Asadzadehzanjani, Negin; Khaleghpanah, Shila; Heidari, Shafagh Other Names: Ribotta Pablo guestEditor. Journal: Stärke Issue: Volume 68:Number 11/12(2016) Page Start: 1275 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Chemical composition and physical properties of sorghum flour prepared from different sorghum hybrids grown in Argentina. (21st July 2016) Authors: Palavecino, Pablo Martín; Penci, María Cecilia; Calderón‐Domínguez, Georgina; Ribotta, Pablo Daniel Other Names: Ribotta Pablo guestEditor. Journal: Stärke Issue: Volume 68:Number 11/12(2016) Page Start: 1055 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Comparative study: How annealing and heat‐moisture treatment affect the digestibility, textural, and physicochemical properties of maize starch. (15th March 2016) Authors: Liu, Hang; Lv, Manman; Wang, Lijing; Li, Yunlong; Fan, Huanhuan; Wang, Min Other Names: Ribotta Pablo guestEditor. Journal: Stärke Issue: Volume 68:Number 11/12(2016) Page Start: 1158 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Contents: Starch ‐ Stärke 11–12/2016. (15th November 2016) Other Names: Ribotta Pablo guestEditor. Journal: Stärke Issue: Volume 68:Number 11/12(2016) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Cover Picture: Starch ‐ Stärke 11–12/2016. (15th November 2016) Other Names: Ribotta Pablo guestEditor. Journal: Stärke Issue: Volume 68:Number 11/12(2016) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Editorial Board: Starch ‐ Stärke 11–12/2016. (15th November 2016) Other Names: Ribotta Pablo guestEditor. Journal: Stärke Issue: Volume 68:Number 11/12(2016) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Editorial. (15th November 2016) Authors: Ribotta, Pablo Daniel Other Names: Ribotta Pablo guestEditor. Journal: Stärke Issue: Volume 68:Number 11/12(2016) Page Start: 1025 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effect of extrusion factors and particle size on starch properties of nixtamalized whole blue corn snacks. (1st April 2016) Authors: Escalante‐Aburto, Anayansi; Ponce‐García, Néstor; Ramírez‐Wong, Benjamín; Santiago‐Ramos, David; Véles‐Medina, José Juan; de Dios Figueroa Cárdenas, Juan Other Names: Ribotta Pablo guestEditor. Journal: Stärke Issue: Volume 68:Number 11/12(2016) Page Start: 1111 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗