Concepedia

Pablo D. Ribotta

PD

134

Publications

7.7K

Citations

51

H-Index

2000

Active since

Affiliations

Universidad Nacional de Córdoba(Current)

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

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

Top concepts

Food ChemistryHealthFood EngineeringEngineeringFood QualityFood TechnologyFood ProcessingAgricultural EconomicsNutritionBiochemistry

Publications per year

2000–2024

134

Publications

134

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 et al. · Food Hydrocolloids · 2003 · 271 citations

Baking Performance, Guar Gum, Rheological Property +7

Chemical composition and functional properties of Gleditsia triacanthos gum

Lorena S. Sciarini, Pablo D. Ribotta, Gabriela Pérez et al. · Food Hydrocolloids · 2008 · 223 citations

Chemical Composition, Polysaccharide, Phytochemistry

Influence of Gluten-free Flours and their Mixtures on Batter Properties and Bread Quality

Lorena S. Sciarini, Pablo D. Ribotta, Alberto E. León et al. · Food and Bioprocess Technology · 2008 · 203 citations

Food Chemistry, Bread Quality, Food Quality +4

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 · 2001 · 190 citations

Food Chemistry, Bread Quality, Frozen Storage +15

Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality

Lorena S. Sciarini, Pablo D. Ribotta, Alberto E. León et al. · Journal of Food Engineering · 2012 · 188 citations

Food Chemistry, Several Additives, Dough Properties +3

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