Concepedia
Statistics
Publications
70
Citations
4.2K
H-Index
37
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 chemistry, health sciences, and food quality.
Top concepts
Food ChemistryHealthFood QualityAgricultural EconomicsEngineeringFood TechnologyBiochemistryMedicineNutritionFood Engineering
Publications per year
2000–2024
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 · 271 citations
Baking Performance, Guar Gum, Rheological Property +7
Chemical composition and functional properties of Gleditsia triacanthos gum
Lorena S. Sciarini, Pablo D. Ribotta, Gabriela Pérez et al. · Food Hydrocolloids · 2008 · 223 citations
Chemical Composition, Polysaccharide, Phytochemistry
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 · 203 citations
Food Chemistry, Bread Quality, Food Quality +4
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 · 188 citations
Food Chemistry, Several Additives, Dough Properties +3
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 · 157 citations
Food Chemistry, Food Engineering, Food Processing +5
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