Abel Eduardo Farroni

Author

Fundación Ciencias Exactas y Naturales ORCID

Also Known As

A. E. Farroni, A. Farroni, Abel E. Farroni, Abel Eduardo Farroni, Abel Farroni

Publications

430

Citations

H-Index

Concepts

All Affiliations

Fundación Ciencias Exactas y Naturales Universidad de Buenos Aires National Agricultural Technology Institute Consejo Nacional de Investigaciones Científicas y Técnicas Instituto Politécnico Nacional

About

Abel Eduardo Farroni is an author at Fundación Ciencias Exactas y Naturales specializing in food chemistry, food engineering, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	3	3	65
2	Health Sciences	3	3	57
3	Medicine	3	3	58
4	Biochemistry	2	2	46
5	Natural Sciences	1	1	38

Abel Eduardo Farroni

Publications

380

Citations

H-Index

Page 1

	Year	Citations
Antioxidant characterization of new dietary fiber concentrates from papaya pulp and peel ( Carica papaya L.) Jhon Edinson Nieto‐Calvache, Mario Cueto, Abel Eduardo Farroni, Journal of Functional Foods Food ChemistryNutritionFood Bioactive CompoundPapaya PulpAntioxidant Characterization	2016	86
Assessing Changes in Enriched Maize Flour Formulations After Extrusion by Means of FTIR, XRD, and Chemometric Analysis Mario Cueto, Abel Eduardo Farroni, Silvio D. Rodríguez, Food and Bioprocess Technology Chemometric AnalysisFood AnalysisAgricultural EconomicsCrop YieldFood Engineering	2018	39
Carotenoid and color changes in traditionally flaked and extruded products Mario Cueto, Abel Eduardo Farroni, Regine Schöenlechner, Food Chemistry Food ChemistryCarotenoidBotanyNatural SciencesGreen Chemistry	2017	38
Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour Guido Rolandelli, Yoja Teresa García-Navarro, Santiago García-Pinilla, Food Structure EngineeringCanary Seed FlourAgricultural EconomicsFood MicrostructureMicrostructural Characteristics	2020	33
FT-IR and untargeted chemometric analysis for adulterant detection in chia and sesame oils Silvio D. Rodríguez, Maite Gagneten, Abel Eduardo Farroni, Food Control Food ChemistryUntargeted Chemometric AnalysisFood ForensicsFood AuthenticationGas Chromatography	2019	32
Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production Abel Eduardo Farroni, Marı́a del Pilar Buera Food Chemistry Surface Fluorescence DevelopmentBiochemistryFood PhysicFood AnalysisStructural Changes	2012	31
Physical and mechanical properties of maize extrudates as affected by the addition of chia and quinoa seeds and antioxidants Mario Cueto, Josefina Porras-Saavedra, Abel Eduardo Farroni, Journal of Food Engineering Food ChemistryMaize ExtrudatesMechanical PropertiesBotanyQuinoa Seeds	2015	21
Multi-Level Approach for the Analysis of Water Effects in Corn Flakes Abel Eduardo Farroni, Silvia Matiacevich, Sandra Guerrero, Journal of Agricultural and Food Chemistry	2008	21
Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach Guido Rolandelli, Yoja Teresa Gallardo-Navarro, Santiago García-Pinilla, Journal of Cereal Science Food ChemistryBiomanufacturingExtrusion ProcessFood StructureAgricultural Economics	2021	21
Cornflake Production Process: State Diagram and Water Mobility Characteristics Abel Eduardo Farroni, Marı́a del Pilar Buera Food and Bioprocess Technology EngineeringWater ResourcesAgricultural Water ManagementEnvironmental EngineeringProduced Water	2014	17

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