Lorena S. Sciarini - Concepedia

Concepedia

Author

Lorena S. Sciarini

Universidad Nacional de Córdoba ORCID

Also Known As

L. S. Sciarini, L.S. Sciarini, Lorena S. Sciarini, Lorena Sciarini, Lorena Susana Sciarini, Sciarini, L., Sciarini, Lorena Susana

38

Publications

1.2K

Citations

16

H-Index

33

Concepts

All Affiliations

Universidad Nacional de Córdoba Consejo Nacional de Investigaciones Científicas y Técnicas Centro Científico Tecnológico - Córdoba Fundação de Amparo à Pesquisa do Estado de São Paulo Universidade de São Paulo

LS

About

Lorena S. Sciarini is an author at Universidad Nacional de Córdoba specializing in health sciences, food chemistry, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	11	11	648
2	Engineering	5	5	257
3	Medicine	3	3	78
4	Biomolecular Engineering	1	1	20
5	Chemical Engineering	1	1	66

Lorena S. Sciarini

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18

Publications

1.2K

Citations

15

H-Index

	Year	Citations
Chemical composition and functional properties of Gleditsia triacanthos gum Lorena S. Sciarini, Pablo D. Ribotta, Gabriela Pérez, Food Hydrocolloids Chemical CompositionPolysaccharidePhytochemistry	2008	223
Influence of Gluten-free Flours and their Mixtures on Batter Properties and Bread Quality Lorena S. Sciarini, Pablo D. Ribotta, Alberto E. León, Food and Bioprocess Technology Food ChemistryBread QualityFood QualityGrain QualityGluten-free Flours	2008	203
Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality Lorena S. Sciarini, Pablo D. Ribotta, Alberto E. León, Journal of Food Engineering Food ChemistrySeveral AdditivesDough PropertiesGrain QualityFood Additive	2012	188
Effect of hydrocolloids on gluten‐free batter properties and bread quality Lorena S. Sciarini, Pablo D. Ribotta, Alberto E. León, International Journal of Food Science & Technology Food ChemistryCmc AdditionFood ColloidEngineeringFood Physic	2010	125
A study on fibre addition to gluten free bread: its effects on bread quality and in vitro digestibility Lorena S. Sciarini, Mariela C. Bustos, María Belén Vignola, Journal of Food Science and Technology Food ChemistryNutritionBread QualityFood AnalysisFood Digestion	2017	76
Understanding the destructuration of starch in water–ionic liquid mixtures Lorena S. Sciarini, Agnès Rolland‐Sabaté, Sophie Guilois, Green Chemistry Food ChemistryChemical EngineeringEngineeringWater–ionic Liquid MixturesIon Exchange	2014	66
Partial-Baking Process on Gluten-Free Bread: Impact of Hydrocolloid Addition Lorena S. Sciarini, Gabriela Pérez, Marie de Lamballerie, Food and Bioprocess Technology Food ChemistryHydrocolloid AdditionFood StructureFood EngineeringGrain Quality	2011	48
Properties of sugar-snap cookies as influenced by lauric-based shortenings Lorena S. Sciarini, Filip Van Bockstaele, Bangun Nusantoro, Journal of Cereal Science Food StructureSugar-snap CookiesFood Quality	2013	39
Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo Candela Paesani, Alicia L. Degano, Emiliano Salvucci, Journal of Cereal Science ProbioticBiosynthesisEngineeringIn Vitro FermentationMedicine	2020	29
Flour and starch characteristics of soft wheat cultivars and their effect on cookie quality Malena Moiraghi, Lorena S. Sciarini, Candela Paesani, Journal of Food Science and Technology Food ChemistryCookie QualityStarch CharacteristicsSoft Wheat CultivarsAgricultural Economics	2019	26

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