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Journal of Food Science and Technology|June 7, 2019
Decrease of chemical and volatile oxidation indicators using oregano essential oil combined with BHT in sunflower oil under accelerated storage conditionsRubén Olmedo, Pablo Ribotta, Nelson R GrossoJournal of Food Science and Technology|November 29, 2018
Oxidative stability, affective and discriminative sensory test of high oleic and regular peanut oil with addition of oregano essential oilRubén Olmedo, Pablo Ribotta, Nelson R GrossoJournal of the Science of Food and Agriculture|September 14, 2010
Effect of microbial transglutaminase on the protein fractions of rice, pea and their blendsCristina Marco, Gabriela Pérez, Pablo Ribotta, et al.Foods (Basel, Switzerland)|February 13, 2026
Nutritional Improvement of Sugar-Snap Cookies Supplemented with Ganoderma sessile and Pleurotus ostreatus Solid-State Fermentation FloursAntonella Mazzola, Pablo Ribotta, Francisco Kuhar, et al.Journal of Food Science|April 24, 2019
Subcritical Fluid Extraction of Antioxidant Phenolic Compounds from Pistachio (Pistacia vera L.) Nuts: Experiments, Modeling, and OptimizationRomina Bodoira, Alexis Velez, Laura Rovetto, et al.Journal of the Science of Food and Agriculture|October 9, 2021
Peanut skin phenolics obtained by green solvent extraction: characterization and antioxidant activity in pure chia oil and chia oil in water (O/W) emulsionRomina Bodoira, Marcela Martínez, Alexis Velez, et al.Foods (Basel, Switzerland)|January 28, 2026
Reactive Extrusion of Sorghum Flour with Ozone Modifies the Texture, Thermal Behavior, and Digestibility of Starch and ProteinsPablo Palavecino, Esteban Carrillo Parra, Marianela Rodriguez, et al.Food Chemistry|May 17, 2022
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 digestionAgustin Lucini Mas, Federico I Brigante, Emiliano Salvucci, et al.Food Chemistry|February 15, 2020
Defatted chia flour as functional ingredient in sweet cookies. How do Processing, simulated gastrointestinal digestion and colonic fermentation affect its antioxidant properties?Agustín Lucini Mas, Federico Iván Brigante, Emiliano Salvucci, et al.Pageof 1