María Gabriela Vernaza Leoro

Antioxidant and antiinflammatory properties of germinated and hydrolysed Brazilian soybean flours

María Gabriela Vernaza Leoro, Vermont P. Día, Elvira González de Mejı́a et al. · Food Chemistry · 2012 · 104 citations

Food Chemistry, Food Bioactive Compound, Brazilian Soybean Flours +2

Effect of supplementation of wheat flour with resistant starch and monoglycerides in pasta dried at high temperatures

María Gabriela Vernaza Leoro, Eliza Augusta Rolim Biasutti, Márcio Schmiele et al. · International Journal of Food Science & Technology · 2012 · 45 citations

Food Chemistry, Nutrition, Press Extruder +13

Addition of green banana flour to instant noodles: rheological and technological properties

María Gabriela Vernaza Leoro, Márcia Arocha Gularte, Yoon Kil Chang · Ciência e Agrotecnologia · 2011 · 37 citations · Full text

Food Chemistry, Nutrition, Ban10 Noodles +15

Evaluation of the in vitro glycemic index of a fiber-rich extruded breakfast cereal produced with organic passion fruit fiber and corn flour

María Gabriela Vernaza Leoro, María Teresa Pedrosa Silva Clerici, Yoon Kil Chang et al. · Food Science and Technology · 2010 · 36 citations · Full text

Nutrition, Engineering, Food Analysis +20

Gluten-free pasta: development of a new formulation based on rice and lupine bean flour (Lupinus Mutabilis) using a mixture-process design

David ALBUJA-VACA, Christian YÉPEZ, María Gabriela Vernaza Leoro et al. · Food Science and Technology · 2019 · 30 citations · Full text

Food Chemistry, Nutrition, Lupin Flour +14