Candela Paesani

A study on fibre addition to gluten free bread: its effects on bread quality and in vitro digestibility

Lorena S. Sciarini, Mariela C. Bustos, María Belén Vignola et al. · Journal of Food Science and Technology · 2017 · 76 citations · Full text

Food Chemistry, Nutrition, Bread Quality +9

Sourdough Technology as a Tool for the Development of Healthier Grain-Based Products: An Update

Juan Fernández‐Peláez, Candela Paesani, Manuel Gómez · Agronomy · 2020 · 59 citations · Full text

Nutrition, Nutraceutical Ingredient, Agricultural Economics +17

Berry fruits‐enriched pasta: effect of processing and in vitro digestion on phenolics and its antioxidant activity, bioaccessibility and potential bioavailability

Mariela C. Bustos, María Belén Vignola, Candela Paesani et al. · International Journal of Food Science & Technology · 2019 · 57 citations · Full text

Food Chemistry, Nutrition, Summary Pasta Samples +12

Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies

Candela Paesani, Ángela Bravo‐Núñez, Manuel Gómez · LWT · 2020 · 44 citations · Full text

Gluten-free Cookies, Grain Quality

Effect of stabilized wholegrain maize flours on the quality characteristics of gluten-free layer cakes

Candela Paesani, Ángela Bravo‐Núñez, Manuel Gómez · LWT · 2020 · 38 citations

Gluten-free Layer Cakes, Quality Characteristics, Grain Quality