Concepedia

Gabriela Pérez

GP

Statistics

Publications

70

Citations

4.3K

H-Index

38

Active since

2000

Affiliations

Universidad Nacional de Córdoba(Current)

Consejo Nacional de Investigaciones Científicas y Técnicas

Centro Científico Tecnológico - Córdoba

Centro de Excelencia en Procesos y Productos de Córdoba

Centro de Investigación y Desarrollo en Criotecnología de Alimentos

Gabriela Pérez is an author at Universidad Nacional de Córdoba specializing in food science, agriculture, and cereal science.

ORCID

Publications per year

2000–2024

70

Publications

70

Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough

Pablo D. Ribotta, Gabriela Pérez, Alberto E. León et al. · Food Hydrocolloids · 2003 · 273 citations

, , +12

Chemical composition and functional properties of Gleditsia triacanthos gum

Lorena S. Sciarini, Pablo D. Ribotta, Gabriela Pérez et al. · Food Hydrocolloids · 2008 · 226 citations

, , +6

Influence of Gluten-free Flours and their Mixtures on Batter Properties and Bread Quality

Lorena S. Sciarini, Pablo D. Ribotta, Alberto E. León et al. · Food and Bioprocess Technology · 2008 · 206 citations

, , +10

Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality

Lorena S. Sciarini, Pablo D. Ribotta, Alberto E. León et al. · Journal of Food Engineering · 2012 · 189 citations

, , +13

Influence of damaged starch on cookie and bread-making quality

Gabriela N. Barrera, Gabriela Pérez, Pablo D. Ribotta et al. · European Food Research and Technology · 2006 · 160 citations

, , +10

1–5 of 70