Publications by authors named "Alberto Edel 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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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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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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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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Whole grain cereals: functional components and health benefits.
Rafael Borneo, Alberto Edel León

Food Funct· February 2012

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Differential scanning calorimetry (DSC) studies on the thermal properties of peanut proteins.
Andrés Colombo, Pablo Daniel Ribotta, Alberto Edel León

J Agric Food Chem· April 2010

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