Publications by authors named "Alberto E Leon"

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Chemical and Nutritional Characterization of Sourdoughs Made with Sprouted and Unsprouted Whole-Wheat Flour and Their Effects on the Technological Quality of Bread.
José Luis Navarro, María Soledad López, Emiliano Salvucci, Alberto Edel León, María Eugenia Steffolani

Foods· August 2025

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A Comparative Study Between the Dietary Pattern in Argentina and International Recommendations.
Carola Hunziker, Ezequiel Martín Arrieta, Maria Pilar Diaz, Alberto Edel León

Foods· May 2025

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Influence of Thermal Processing on In Vitro Starch Digestibility in Cereal-Based Infant Foods.
Marianela D Rodríguez, Nicolás F Bongianino, Alberto E León, Mariela C Bustos

Foods· April 2025

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Semi-Arid Environmental Conditions and Agronomic Traits Impact on the Grain Quality of Diverse Maize Genotypes.
Nicolás Francisco Bongianino, María Eugenia Steffolani, Claudio David Morales, Carlos Alberto Biasutti, Alberto Edel León

Plants (Basel)· September 2024

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Co-ingestion of Cereals and Legumes during Infant Complementary Feeding: Starch and Protein in vitro Digestion.
Marianela D Rodriguez, Alberto E León, Mariela C Bustos

Plant Foods Hum Nutr· June 2024

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Effect of Different Wheat Sprouting Conditions on the Characteristics of Whole-Wheat Flour.
José Luis Navarro, Pedro Losano Richard, Malena Moiraghi, Mariela Bustos, Alberto Edel León

Food Technol Biotechnol· June 2024

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Assessment of Technological and Sensory Properties, Digestibility, and Bioactive Compounds in from Different Maize Genotypes.
Nicolás Francisco Bongianino, María Eugenia Steffolani, Marianela Desiree Rodríguez, Mariela Cecilia Bustos, Carlos Alberto Biasutti

Foods· February 2024

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Technological and Sensory Quality of Gluten-Free Pasta Made from Flint Maize Cultivars.
Nicolás Francisco Bongianino, María Eugenia Steffolani, Claudio David Morales, Carlos Alberto Biasutti, Alberto Edel León

Foods· July 2023

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High-Power Ultrasound in Gas Phase: Effects on the Bioactive Compounds Release from Red Bell Pepper during In Vitro Gastrointestinal Digestion.
Cristina Reche, Carmen Rosselló, Valeria Eim, Alberto Edel León, Susana Simal

Antioxidants (Basel)· February 2023

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Starch Digestion in Infants: An Update of Available In Vitro Methods-A Mini Review.
Marianela Desireé Rodríguez, Alberto Edel León, Mariela Cecilia Bustos

Plant Foods Hum Nutr· September 2022

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Sodium chloride replacement by potassium chloride in bread: Determination of sensorial potassium threshold and effect on dough properties and breadmaking quality.
Estefanía Rodriguez de Marco, José Luis Navarro, Alberto Edel León, María Eugenia Steffolani

Int J Gastron Food Sci· March 2022

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Effect of Wholewheat Flour Particle Shape Obtained by Different Milling Processes on Physicochemical Characteristics and Quality of Bread.
José Luis Navarro, Malena Moiraghi, Fernanda Micaela Quiroga, Alberto Edel León, María Eugenia Steffolani

Food Technol Biotechnol· September 2020

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Flour and starch characteristics of soft wheat cultivars and their effect on cookie quality.
Malena Moiraghi, Lorena S Sciarini, Candela Paesani, Alberto E León, Gabriela T Pérez

J Food Sci Technol· October 2019

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Physico-chemical characterization of protein fraction from stabilized wheat germ.
Silvina Patricia Meriles, Maria Eugenia Steffolani, Alberto Edel León, Maria Cecilia Penci, Pablo Daniel Ribotta

Food Sci Biotechnol· October 2019

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Gluten-free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products.
Pablo M Palavecino, Pablo D Ribotta, Alberto E León, Mariela C Bustos

J Sci Food Agric· February 2019

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Effects on bread and oil quality after functionalization with microencapsulated chia oil.
Agustín González, Marcela L Martínez, Alberto E León, Pablo D Ribotta

J Sci Food Agric· October 2018

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The Influence of Different Air-Drying Conditions on Bioactive Compounds and Antioxidant Activity of Berries.
Mariela C Bustos, Diego Rocha-Parra, Ines Sampedro, Sonia de Pascual-Teresa, Alberto E León

J Agric Food Chem· March 2018

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Relationships between structural fat properties with sensory, physical and textural attributes of yeast-leavened laminated salty baked product.
Ana E de la Horra, Gabriela N Barrera, Eugenia M Steffolani, Pablo D Ribotta, Alberto E León

J Food Sci Technol· August 2017

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Effect of different fibers on dough properties and biscuit quality.
María S Blanco Canalis, María E Steffolani, Alberto E León, Pablo D Ribotta

J Sci Food Agric· March 2017

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Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch.
Gabriela N Barrera, Carmen C Tadini, Alberto E León, Pablo D Ribotta

J Food Sci Technol· October 2016

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Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch-gluten systems.
Gabriela N Barrera, Alberto E León, Pablo D Ribotta

J Sci Food Agric· May 2016

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Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality.
Ana E de la Horra, María Eugenia Steffolani, Gabriela N Barrera, Pablo D Ribotta, Alberto E León

Food Technol Biotechnol· December 2015

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Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta.
Cristina S Martinez, Pablo D Ribotta, María Cristina Añón, Alberto E León

Food Sci Technol Int· March 2014

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Evaluation of the mechanical damage on wheat starch granules by SEM, ESEM, AFM and texture image analysis.
Gabriela N Barrera, Georgina Calderón-Domínguez, Jorge Chanona-Pérez, Gustavo F Gutiérrez-López, Alberto E León

Carbohydr Polym· November 2013

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Whole grain cereals: functional components and health benefits.
Rafael Borneo, Alberto Edel León

Food Funct· February 2012

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