Search Results - Rolandelli, Guido

Analysis of molecular mobility in corn and quinoa flours through ¹H NMR and its relationship with water distribution, glass transition and enthalpy relaxation by Rolandelli, Guido, Farroni, Abel Eduardo, Buera, María del Pilar

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Physicochemical transformations of corn-based snacks with underexploited grains addition during storage: multi-analytical assessment by Rolandelli, Guido, Farroni, Abel Eduardo, Buera, María del Pilar

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Extrusion for the Sustainable Development of Novel Foods : basics, Principles, and Applications by Rolandelli, Guido, Farroni, Abel Eduardo, Buera, María del Pilar

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Optimising the Polyphenolic Content and Antioxidant Activity of Green Rooibos (Aspalathus linearis) Using Beta-Cyclodextrin Assisted Extraction by Vhangani, Lusani Norah, Favre, Leonardo Cristian, Rolandelli, Guido, Van Wyk, Jessy, Buera, María del Pilar

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Extrusión para el desarrollo de alimentos innovadores: caso de productos a base de maíz by Rolandelli, Guido, García-Pinilla, Santiago, Cueto, Mario Alberto, Farroni, Abel Eduardo, Gutiérrez-López, Gustavo Fidel, Buera, María del Pilar

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An optimized purple corn cob extract as an ingredient for the development of maize-based extrudates with novel characteristics by Rolandelli, Guido, Favre, Leonardo Cristian, Aguirre-Calvo, Tatiana Rocío, Farroni, Abel Eduardo, Buera, María del Pilar, Dos Santos Ferreira, Cristina

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Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour by Rolandelli, Guido, García Navarro, Yoja Teresa, García Pinilla, Santiago, Farroni, Abel Eduardo, Gutiérrez López, Gustavo Fidel, Buera, María del Pilar

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Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach by Rolandelli, Guido, Gallardo-Navarro, Yoja Teresa, García Pinilla, Santiago, Farroni, Abel Eduardo, Gutierrez-Lopez, Gustavo Fidel, Buera, María del Pilar

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The complex dependence of non-enzymatic browning development on processing conditions in maize snacks by Rolandelli, Guido, Favre, Leonardo Cristian, Mshicileli, Ndumiso, Vhangani, Lusani Norah, Farroni, Abel Eduardo, Van Wyk, Jessy, Buera, María del Pilar

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