| Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling F Bigne, MC Puppo, C Ferrero LWT-Food Science and Technology 65, 1008-1016, 2016 | 49 | 2016 |
| Mesquite (Prosopis alba) flour as a novel ingredient for obtaining a “panettone-like” bread. Applicability of part-baking technology F Bigne, MC Puppo, C Ferrero LWT 89, 666-673, 2018 | 38 | 2018 |
| Rheological and Microstructure Characterization of Composite Dough with Wheat and Mesquite (Prosopis spp) Flours F Bigne, MC Puppo, C Ferrero International Journal of Food Properties 19 (2), 243-256, 2016 | 36 | 2016 |
| Effect of freezing and frozen storage on mesquite–wheat dough for panettone-like breads F Bigne, C Ferrero, MC Puppo Journal of Food Measurement and Characterization 13, 2853-2861, 2019 | 17 | 2019 |
| Rheological and microstructural study of wheat doughs partially replaced with mesquite flour (Prosopis alba) and added with transglutaminase F Bigne, A Romero, C Ferrero, MC Puppo, A Guerrero Food and Bioprocess Technology 10 (5), 819-830, 2017 | 13 | 2017 |
| Aplicación de harina de fruto de algarrobo en el desarrollo de productos panificados saludables F Bigne Universidad Nacional de La Plata, 2016 | 13 | 2016 |
| New thermal and rheological approaches of chickpea–wheat dough for breadmaking F Bigne, A Romero, C Ferrero, MC Puppo, A Guerrero European Food Research and Technology 247, 1107-1115, 2021 | 10 | 2021 |
| Foods with Prosopis spp. flour: Common and new baked products F Bigne, LP Sciammaro, P Conforti, MV Salinas, C Ferrero, MC Puppo Prosopis as a Heat Tolerant Nitrogen Fixing Desert Food Legume, 333-340, 2022 | | 2022 |
| MESQUITE (PROSOPIS ALBA) FLOUR: COMPOSITION AND USE IN BREADMAKING L Sciammaro, F Bigne, M Giacomino, M Puppo, C Ferrero Flour. Production, Varieties and Nutrition, 259-272, 2018 | | 2018 |
| Alimentación saludable e higiene personal: Reflexiones sobre taller realizado con niños del ciclo de Educación Primaria S Rivero, MV Salinas, F Bigne, DF Rocha Parra, RM Torrez Irigoyen, ... VI Congreso Internacional de Ciencia y Tecnología de los Alimentos (Córdoba …, 2016 | | 2016 |
María Cecilia PuppoProfesor Titular, CIDCA, Universidad Nacional de La PlataDirección de correo verificada de quimica.unlp.edu.ar
