Guido Rolandelli - Concepedia

Author

Guido Rolandelli

Fundación Ciencias Exactas y Naturales ORCID

Also Known As

Guido Rolandelli, Rolandelli, Guido

Publications

311

Citations

H-Index

Concepts

All Affiliations

Fundación Ciencias Exactas y Naturales Universidad de Buenos Aires Consejo Nacional de Investigaciones Científicas y Técnicas Purdue University West Lafayette National Agricultural Technology Institute

About

Guido Rolandelli is an author at Fundación Ciencias Exactas y Naturales specializing in food chemistry, health sciences, and agricultural economics.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	78
2	Engineering	3	3	107
3	Medicine	3	3	132
4	Chemistry	2	2	28
5	Biochemistry	1	1	61

Guido Rolandelli

Publications

282

Citations

H-Index

Page 1

	Year	Citations
Detection of quinoa flour adulteration by means of FT-MIR spectroscopy combined with chemometric methods Silvio D. Rodríguez, Guido Rolandelli, Marı́a del Pilar Buera Food Chemistry Food ChemistryAgricultural ChemistryEngineeringBiochemistryBioanalysis	2018	61
Antioxidant and anti-glycation potential of green pepper (Piper nigrum): Optimization of β-cyclodextrin-based extraction by response surface methodology Leonardo Cristian Favre, Guido Rolandelli, Ndumiso Mshicileli, Food Chemistry β-Cyclodextrin-based ExtractionResponse Surface MethodologyMedicineBioanalysisCyclodextrin Production	2020	58
Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour Guido Rolandelli, Yoja Teresa García-Navarro, Santiago García-Pinilla, Food Structure EngineeringCanary Seed FlourAgricultural EconomicsFood MicrostructureMicrostructural Characteristics	2020	33
Modulation of the retrogradation kinetics of sweet potato starch by the addition of pectin, guar gum, and gallic acid Guido Rolandelli, Silvio D. Rodríguez, Marı́a del Pilar Buera Food Hydrocolloids Food ChemistryGlycobiologySweet Potato StarchGallic AcidPolysaccharide	2023	29
Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach Guido Rolandelli, Yoja Teresa Gallardo-Navarro, Santiago García-Pinilla, Journal of Cereal Science Food ChemistryBiomanufacturingExtrusion ProcessFood StructureAgricultural Economics	2021	21
Effects of alkalinization and addition of pea protein as a co-protein to zein for the development of gluten-free doughs Guido Rolandelli, Shengyue Shan, Osvaldo H. Campanella Food Hydrocolloids Food ChemistryPea ProteinGluten-free DoughsAlternative Protein SourceGrain Quality	2023	16
Analysis of molecular mobility in corn and quinoa flours through 1H NMR and its relationship with water distribution, glass transition and enthalpy relaxation Guido Rolandelli, Abel Eduardo Farroni, Marı́a del Pilar Buera Food Chemistry Food ChemistryMolecular KineticsPhysicochemical AnalysisFood BiophysicsFood Engineering	2021	15
Flour from 'fruits and vegetables' waste with addition of a South‐American pepper (<i>Capsicum baccatum</i>) proposed as food ingredient Nathânia de Sá Mendes, Leonardo Cristian Favre, Guido Rolandelli, International Journal of Food Science & Technology Food ChemistryNutritionFood FunctionFood IngredientFood Bioactive Compound	2019	13
Optimising the Polyphenolic Content and Antioxidant Activity of Green Rooibos (Aspalathus linearis) Using Beta-Cyclodextrin Assisted Extraction Lusani Norah Vhangani, Leonardo Cristian Favre, Guido Rolandelli, Molecules PolyphenolicsEngineeringFood Bioactive CompoundMedicineGreen Rooibos Infusions	2022	13
Soy protein, zein, and rice starch for the development of improved plant protein-based products by high-moisture extrusion Guido Rolandelli, Oguz Kaan Ozturk, Ana Maria Velasquez Giraldo, Food Research International	2025	12

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