Pablo Ribotta

19PUBLICATIONS
20CO-AUTHORS
Food technologyFood engineeringFood packaging, preservation and processingPhysical properties of materialsHorticultural crop improvement (incl. selection and breeding)
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Publications (19)

|Feb 13, 2026
Nutritional Improvement of Sugar-Snap Cookies Supplemented with <i>Ganoderma sessile</i> and <i>Pleurotus ostreatus</i> Solid-State Fermentation Flours.

Antonella Mazzola, Pablo Ribotta, Francisco Kuhar

|Jan 28, 2026
Reactive Extrusion of Sorghum Flour with Ozone Modifies the Texture, Thermal Behavior, and Digestibility of Starch and Proteins.

Pablo Palavecino, Esteban Carrillo Parra, Marianela Rodriguez

|Nov 27, 2025
Effect of Food Proteins on Wheat Starch Pasting and Thermal Properties.

Andrés Gustavo Teobaldi, Esteban Josué Carrillo Parra, Gabriela Noel Barrera

|Jan 11, 2025
The Properties of Damaged Starch Granules: The Relationship Between Granule Structure and Water-Starch Polymer Interactions.

Andrés Gustavo Teobaldi, Esteban Josué Carrillo Parra, Gabriela Noel Barrera

|Mar 13, 2024
Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch-Gluten Systems.

Andrés Gustavo Teobaldi, Gabriela Noel Barrera, Pablo Daniel Ribotta

|Aug 26, 2023
Sorghum (<i>Sorghum bicolor</i> L. Moench) Gluten-Free Bread: The Effect of Milling Conditions on the Technological Properties and In Vitro Bioaccessibility of Polyphenols and Minerals.

María Isabel Curti, Pablo Martín Palavecino, Marianela Savio

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Frequent Collaborators

4 joint publications

Marcela Martínez

3 joint publications

María Isabel Curti

2 joint publications

Marianela Savio

2 joint publications

Pablo Palavecino