Concepedia

María Eugenia Steffolani

ME

Statistics

Publications

20

Citations

993

H-Index

15

Active since

2007

Affiliations

Universidad Nacional de Córdoba(Current)

Consejo Nacional de Investigaciones Científicas y Técnicas

Centro Científico Tecnológico - Córdoba

Centro de Investigación y Desarrollo en Criotecnología de Alimentos

Centro de Excelencia en Procesos y Productos de Córdoba

María Eugenia Steffolani is an author at Universidad Nacional de Córdoba specializing in agriculture, food science, and cereal science.

ORCID

Publications per year

2007–2024

20

Publications

20

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 · 246 citations · Full text

, , +17

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 · 159 citations

, , +17

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

María Eugenia Steffolani, Alberto E. León, Gabriela Pérez · Starch - Stärke · 2013 · 90 citations · Full text

, , +16

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 · 59 citations · Full text

, , +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 · 56 citations · Full text

, , +15

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