| Water adsorption and rheological properties of full-fat and low-fat cocoa-based confectionery coatings BE Meza, AD Carboni, JM Peralta Food and bioproducts processing 110, 16-25, 2018 | 14 | 2018 |
| Lactic acid bacteria in the production of traditional fermented foods and beverages of Latin America AD Carboni, GN Martins, A Gómez-Zavaglia, PC Castilho Fermentation 9 (4), 315, 2023 | 7 | 2023 |
| Production of legume-wheat dough of optimum quality for breadmaking: essential analyses required AD Carboni, MV Salinas, MC Puppo Current Opinion in Food Science 49, 2022 | 6* | 2022 |
| Impact of lentil-wheat bread on calcium metabolism, cecal and serum parameters in growing Wistar rats AD Carboni, A Weisstaub, C Ferrero, A Zuleta, MC Puppo Food Bioscience 48, 101805, 2022 | 2 | 2022 |
| Chickpeas’ and lentils’ soaking and cooking wastewaters repurposed for growing lactic acid bacteria GN Martins, AD Carboni, AA Hugo, PC Castilho, A Gómez-Zavaglia Foods 12 (12), 2324, 2023 | 1 | 2023 |
| Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality AD Carboni, A Gómez-Zavaglia, MC Puppo, MV Salinas Foods 11 (13), 1866, 2022 | 1 | 2022 |
| Gluten‐free lentil cakes with optimal technological and nutritional characteristics AD Carboni, MC Puppo, C Ferrero Journal of the Science of Food and Agriculture, 2024 | | 2024 |
| Leguminous fractions as encapsulating agents of fat-soluble vitamins AD Carboni, JN Perez, MC Puppo Exploration of Foods and Foodomics 2 (1), 30-42, 2024 | | 2024 |
| Stabilization of Lactiplantibacillus plantarum WCFS1 during freezing, freeze-drying, and storage using legume wastewater extracts GN Martins, MG Sanchez, AD Carboni, F Fonseca, S Campoy, ... 3rd Food Chemistry Conference, 2023 | | 2023 |
| Inulin Fiber 40 AD Carboni, MV Salinas, MC Puppo Handbook of Food Bioactive Ingredients, 1301, 2023 | | 2023 |
| Inulin Fiber AD Carboni, MV Salinas, MC Puppo Handbook of Food Bioactive Ingredients: Properties and Applications, 1-30, 2022 | | 2022 |
| Aplicación de harina de lentejas en panificados saludables: Influencia en absorción de calcio y pH cecal AD Carboni, A Weisstaub, C Ferrero, MC Puppo, A Zuleta Editorial UMaza, 2020 | | 2020 |
| Aceptabilidad sensorial de galletitas recubiertas con un baño de repostería con leche amargo reducido en grasas AD Carboni, JM Peralta, BEV Meza PUBLITEC SAECyM, 2018 | | 2018 |
