Estefanía Rodríguez De Marco

Publications

300

Citations

H-Index

2014

Active since

Affiliations

Consejo Nacional de Investigaciones Científicas y Técnicas(Current)

Universidad Nacional de Córdoba

Estefanía Rodríguez De Marco is an author at Consejo Nacional de Investigaciones Científicas y Técnicas specializing in agricultural economics, food chemistry, and nutrition.

ORCID

Top concepts

HealthNutritionFood QualityFood ChemistryFood TechnologyAgricultural EconomicsEngineeringFood SafetyBiochemistryBiotechnology

Publications per year

2014–2022

Publications

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

The use of <i>Nannochloropsis</i> sp. as a source of omega‐3 fatty acids in dry pasta: chemical, technological and sensory evaluation

Estefanía Rodríguez De Marco, María Eugenia Steffolani, Marcela Martı́nez et al. · International Journal of Food Science & Technology · 2017 · 41 citations

Food Chemistry, Nutrition, Food Composition +14

Sodium chloride replacement by potassium chloride in bread: Determination of sensorial potassium threshold and effect on dough properties and breadmaking quality

Estefanía Rodríguez De Marco, José Luis Navarro, Alberto E. León et al. · International Journal of Gastronomy and Food Science · 2022 · 24 citations · Full text

Dough Properties, Sensorial Potassium Threshold, Sodium Chloride Replacement

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