Carolina E. Genevois

Byproduct from pumpkin ( Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei

Carolina E. Genevois, Silvia K. Flores, Marina F. de Escalada · Journal of Functional Foods · 2016 · 47 citations · Full text

Vegetable Matrix, Food Fermentation, Lactic Acid Bacteria +6

Application of edible coatings to improve global quality of fortified pumpkin

Carolina E. Genevois, Marina F. de Escalada, Silvia K. Flores · Innovative Food Science & Emerging Technologies · 2015 · 32 citations

Edible Film, Edible Packaging, Food Quality +7

Blueberry by‐product as a novel food ingredient: physicochemical characterization and study of its application in a bakery product

Maria Belén Irigoytia, Karen F. Irigoytia, Natalia Sosa et al. · Journal of the Science of Food and Agriculture · 2022 · 29 citations

Soybean by-products and modified cassava starch for improving alveolar structure and quality characteristics of gluten-free bread

Carolina E. Genevois, Marina F. de Escalada · European Food Research and Technology · 2021 · 28 citations

Food Chemistry, Cassava Starch, Gluten-free Bread +5

Use of different proportions of rice milling fractions as strategy for improving quality parameters and nutritional profile of gluten-free bread

Carolina E. Genevois, María S. Grenóvero, Marina F. de Escalada · Journal of Food Science and Technology · 2020 · 27 citations · Full text

Engineering, Crop Enhancement, Quality Parameters +8