Showing results (1-10 of 6) with videos related to
Sort By:
Pageof 1
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|May 18, 2021
Quality of wheat breads enriched with flour from germinated amaranth seedsLuciano M Guardianelli, María V Salinas, María C PuppoJournal of Food Science and Technology|January 21, 2016
Wheat bread enriched with organic calcium salts and inulin. A bread quality studyMaría V Salinas, Angela Zuleta, Patricia Ronayne, et al.Foods (Basel, Switzerland)|April 28, 2023
White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread QualityLuciano M Guardianelli, Bruna Carbas, Carla Brites, et al.Foods (Basel, Switzerland)|July 12, 2025
Nutritional and Antioxidant Valorization of Grape Pomace from Argentinian Vino De La Costa and Italian Cabernet WinesLuciano M Guardianelli, María V Salinas, María C Puppo, et al.Journal of Food Science and Technology|March 8, 2021
Nutritional ingredient by-product of the pistachio oil industry: physicochemical characterizationMaría V Salinas, Luciano M Guardianelli, Leonardo P Sciammaro, et al.Journal of Biological Inorganic Chemistry : JBIC : a Publication of the Society of Biological Inorganic Chemistry|July 6, 2006
Synthesis, characterization, antitumoral and osteogenic activities of quercetin vanadyl(IV) complexesEvelina G Ferrer, María V Salinas, María J Correa, et al.Pageof 1