Pablo D. Ribotta - Concepedia

Author

Pablo D. Ribotta

Also Known As

Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (UNC), Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC), CONICET-UNC, Argentina, P. D. RIBOTTA, P. D. Ribotta, P. Ribotta, P.D. Ribotta, PABLO D. RIBOTTA, Pablo D Ribotta, Pablo D. Ribotta, Pablo Daniel RIBOTTA, Pablo Daniel Ribotta

232

Publications

Citations

H-Index

103

Concepts

All Affiliations

Universidad Nacional de Córdoba Consejo Nacional de Investigaciones Científicas y Técnicas Instituto Multidisciplinario de Biología Vegetal Centro Científico Tecnológico - Córdoba Centro de Excelencia en Procesos y Productos de Córdoba

About

Pablo D. Ribotta is an author at Universidad Nacional de Córdoba specializing in food chemistry, health sciences, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	37	72	4.1K
2	Engineering	27	45	2.5K
3	Medicine	8	8	593
4	Public Health	5	5	244
5	Natural Sciences	1	1	40

Pablo D. Ribotta

134

Publications

7.7K

Citations

H-Index

Page 1

	Year	Citations
Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough Pablo D. Ribotta, Gabriela Pérez, Alberto E. León, Food Hydrocolloids Baking PerformanceGuar GumRheological PropertyEmulsionRheology	2003	271
Chemical composition and functional properties of Gleditsia triacanthos gum Lorena S. Sciarini, Pablo D. Ribotta, Gabriela Pérez, Food Hydrocolloids Chemical CompositionPolysaccharidePhytochemistry	2008	223
Influence of Gluten-free Flours and their Mixtures on Batter Properties and Bread Quality Lorena S. Sciarini, Pablo D. Ribotta, Alberto E. León, Food and Bioprocess Technology Food ChemistryBread QualityFood QualityGrain QualityGluten-free Flours	2008	203
Effect of Freezing and Frozen Storage of Doughs on Bread Quality Pablo D. Ribotta, Alberto E. León, Marı́a Cristina Añón Journal of Agricultural and Food Chemistry Food ChemistryBread QualityFrozen StorageBiomolecular EngineeringEngineering	2001	190
Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality Lorena S. Sciarini, Pablo D. Ribotta, Alberto E. León, Journal of Food Engineering Food ChemistrySeveral AdditivesDough PropertiesGrain QualityFood Additive	2012	188
Preparation and characterization of soy protein films reinforced with cellulose nanofibers obtained from soybean by-products Agustín González, Gabriela Gastelú, Gabriela N. Barrera, Food Hydrocolloids Materials ScienceBiomanufacturingEngineeringCellulose NanofibersBiotechnology	2018	164
Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants Romina Bodoira, María Cecilia Penci, Pablo D. Ribotta, LWT Food ChemistryMedicineNatural AntioxidantsPhytochemicalPhytochemistry	2016	163
Antioxidant capacity of medicinal plants from the Province of Córdoba (Argentina) and their in vitro testing in a model food system Rafael Borneo, Alberto E. León, Alicia Aguirre, Food Chemistry Food ChemistryNutritionModel Food SystemBotanyMedicine	2008	160
Influence of damaged starch on cookie and bread-making quality Gabriela N. Barrera, Gabriela Pérez, Pablo D. Ribotta, European Food Research and Technology Food ChemistryFood EngineeringFood ProcessingFood QualityFood Technology	2006	157
Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins: Relationship with dough properties and bread-making quality María Eugenia Steffolani, Pablo D. Ribotta, Gabriela Pérez, Journal of Cereal Science Food ChemistryBiochemistryGlucose OxidaseGlycobiologyDough Properties	2010	157

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