María Eugenia Steffolani

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

Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins: Relationship with dough properties and bread-making quality

María Eugenia Steffolani, Pablo D. Ribotta, Gabriela Pérez et al. · Journal of Cereal Science · 2010 · 157 citations

Food Chemistry, Biochemistry, Glucose Oxidase +5

Study of the physicochemical and functional characterization of quinoa and kañiwa starches

María Eugenia Steffolani, Alberto E. León, Gabriela Pérez · Starch - Stärke · 2013 · 88 citations

Engineering, Functional Property, Food Analysis +17

Physicochemical and Functional Characterization of Protein Isolated from Different Quinoa Varieties (<i>Chenopodium quinoa</i> Willd.)

María Eugenia Steffolani, Paula Villacorta, Eduardo Morales-Soriano et al. · Cereal Chemistry · 2015 · 58 citations · Full text

Nutrition, Engineering, Food Analysis +17

Combinations of glucose oxidase, α‐amylase and xylanase affect dough properties and bread quality

María Eugenia Steffolani, Pablo D. Ribotta, Gabriela Pérez et al. · International Journal of Food Science & Technology · 2011 · 54 citations · Full text

Food Chemistry, In Vitro Fermentation, Biochemistry +9