Lucas Marchetti

Effect of glutens of different quality on dough characteristics and breadmaking performance

Lucas Marchetti, Miguel Cardós, Leda Campaña et al. · LWT · 2011 · 68 citations · Full text

Food Chemistry, Nutrition, Gluten Effect +10

Bacterial nanocellulose as novel additive in low-lipid low-sodium meat sausages. Effect on quality and stability

Lucas Marchetti, Bianca Muzzio, Patricia Cerrutti et al. · Food Structure · 2017 · 67 citations · Full text

Meat Packaging, Biotechnology, Food Microbiology +5

Low-fat meat sausages with fish oil: Optimization of milk proteins and carrageenan contents using response surface methodology

Lucas Marchetti, Silvina Cecilia Andrés, Alicia Califano · Meat Science · 2013 · 62 citations

Biomanufacturing, Engineering, Animal Nutrition +10

Partial replacement of wheat flour by pecan nut expeller meal on bakery products. Effect on muffins quality

Lucas Marchetti, Alicia Califano, Silvina Cecilia Andrés · LWT · 2018 · 58 citations · Full text

Nutrition, Bakery Products, Partial Replacement +4

Textural and thermal properties of low-lipid meat emulsions formulated with fish oil and different binders

Lucas Marchetti, Silvina Cecilia Andrés, Alicia Califano · LWT · 2012 · 51 citations · Full text

Food Colloid, Nutrition, Biomanufacturing +15