| Continuous white–blue LED light exposition delays postharvest senescence of broccoli JH Hasperué, L Guardianelli, LM Rodoni, AR Chaves, GA Martínez LWT-Food Science and Technology 65, 495-502, 2016 | 102 | 2016 |
| Use of LED light for Brussels sprouts postharvest conservation JH Hasperué, LM Rodoni, LM Guardianelli, AR Chaves, GA Martínez Scientia Horticulturae 213, 281-286, 2016 | 95 | 2016 |
| Hydration and rheological properties of amaranth-wheat flour dough: Influence of germination of amaranth seeds LM Guardianelli, MV Salinas, MC Puppo Food Hydrocolloids 97, 105242, 2019 | 53 | 2019 |
| Chemical and thermal properties of flours from germinated amaranth seeds LM Guardianelli, MV Salinas, MC Puppo Journal of Food Measurement and Characterization 13, 1078-1088, 2019 | 33 | 2019 |
| Quality of wheat breads enriched with flour from germinated amaranth seeds LM Guardianelli, MV Salinas, MC Puppo Food science and technology international 28 (5), 388-396, 2022 | 21 | 2022 |
| Garlic: A natural bread improver for wheat bread with a high level of resistant starch MJ Correa, JJ Burbano Moreano, LM Guardianelli, AR Weisstaub, ... Journal of Food Processing and preservation 45 (6), e15519, 2021 | 12 | 2021 |
| Germination of white and red quinoa seeds: improvement of nutritional and functional quality of flours LM Guardianelli, MV Salinas, C Brites, MC Puppo Foods 11 (20), 3272, 2022 | 11 | 2022 |
| Nutritional ingredient by-product of the pistachio oil industry: physicochemical characterization MV Salinas, LM Guardianelli, LP Sciammaro, G Picariello, G Mamone, ... Journal of food science and technology 58, 921-930, 2021 | 10 | 2021 |
| High β-Glucans oats for healthy wheat breads: Physicochemical properties of dough and breads V Astiz, LM Guardianelli, MV Salinas, C Brites, MC Puppo Foods 12 (1), 170, 2022 | 9 | 2022 |
| Influence of pistachio by-product from edible oil industry on rheological, hydration, and thermal properties of wheat dough L Guardianelli, MC Puppo, MV Salinas LWT 150, 111917, 2021 | 7 | 2021 |
| White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality LM Guardianelli, B Carbas, C Brites, MC Puppo, MV Salinas Foods 12 (8), 1645, 2023 | 3 | 2023 |
| Germination of White and Red Quinoa Seeds: Improvement of Nutritional and Functional Quality of Flours. Foods 2022, 11, 3272 LM Guardianelli, MV Salinas, C Brites, MC Puppo s Note: MDPI stays neutral with regard to jurisdictional claims in published …, 2022 | 1 | 2022 |
| Mejora nutricional de harinas de amaranto y quinoa LM Guardianelli Universidad Nacional de La Plata, 2022 | 1 | 2022 |
| Experiencias en panes de algarrobas norpatagonicas E Hoffmann, LM Guardianelli, PA Boeri, DA Barrio, ML Piñuel, MC Puppo | | 2023 |
| Comportamiento reológico de masas obtenidas a partir de harina de trigo complementada con subproducto de la industria aceitera de pistacho MV Salinas, LM Guardianelli, MC Puppo CLICAP 2018: Congreso Latinoamericano de Ingeniería y Ciencias Aplicadas …, 2018 | | 2018 |
