Concepedia
Statistics
Publications
88
Citations
6.5K
H-Index
49
Active since
1996
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
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
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