Concepedia

Alberto E. León

AE

88

Publications

6.5K

Citations

49

H-Index

1996

Active since

Affiliations

Universidad Nacional de Córdoba(Current)

Consejo Nacional de Investigaciones Científicas y Técnicas

Centro de Excelencia en Procesos y Productos de Córdoba

Centro de Investigación y Desarrollo en Criotecnología de Alimentos

Centro Científico Tecnológico - Córdoba

Alberto E. León is an author at Universidad Nacional de Córdoba specializing in food chemistry, health sciences, and food quality.

Top concepts

Food ChemistryHealthFood QualityAgricultural EconomicsNutritionEngineeringFood TechnologyBiochemistryFood EngineeringMedicine

Publications per year

1996–2022

88

Publications

88

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

Effects of spirulina biomass on the technological and nutritional quality of bread wheat pasta

Estefanía Rodríguez De Marco, María Eugenia Steffolani, Cristina S. Martínez et al. · LWT · 2014 · 235 citations · Full text

Spirulina Biomass, Nutrition, Engineering +16

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

Rows per page

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