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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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Physical and mechanical properties of maize extrudates as affected by the addition of chia and quinoa seeds and antioxidants by Cueto, Mario Alberto, Porras-Saavedra, Josefina, Farroni, Abel Eduardo, Alamilla-Beltrán, Liliana, Schöenlechner, Regine, Schleining, Gerhard, Buera, María del Pilar

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Assessing changes in enriched maize flour formulations after extrusionby means of FTIR, XRD, and chemometric analysis by Cueto, Mario Alberto, Farroni, Abel Eduardo, Rodríguez, Silvio D., Schoenlechner, Regine, Schleining, Gerhard, Buera, María del Pilar

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Efecto de la formulación y las condiciones de procesamiento sobre el desarrollo del pardeamiento no enzimático y la estabilidad de carotenoides en copos de maíz by Cueto, Mario Alberto, Rolandelli, G., Perez Burillo, S., Rufián-Henares, J.A., Farroni, Abel Eduardo, Buera, María del Pilar

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Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes by Cueto, Mario Alberto, Farroni, Abel Eduardo, Buera, María del Pilar

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Carotenoid and color changes in traditionally flaked and extruded products by Cueto, Mario Alberto, Farroni, Abel Eduardo, Schoenlechner, Regine, Schleining, Gerhard, Buera, Pilar

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Toasting time and cooking formulation affect browning reaction products development in corn flakes by Cueto, Mario Alberto, Perez Burillo, Sergio, Rufián Henares, José A., Farroni, Abel Eduardo, Buera, M. del Pilar

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Antioxidant characterization of new dietary fiber concentrates from papaya pulp and peel (Carica papaya L.) by Nieto Calvache, Jhon, Cueto, Mario Alberto, Farroni, Abel Eduardo, Escalada Pla, Marina de, Gerschenson, Lia Noemi

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