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Page 1
Sorghum: From dry soils to highly nutritious food.
Palavecino PM, Curti MI, Ribotta PD. Palavecino PM, et al. Adv Food Nutr Res. 2025;117:27-65. doi: 10.1016/bs.afnr.2025.07.001. Epub 2025 Sep 10. Adv Food Nutr Res. 2025. PMID: 41005947 Review.
Wheat germ stabilization by infrared radiation.
Gili RD, Palavecino PM, Cecilia Penci M, Martinez ML, Ribotta PD. Gili RD, et al. Among authors: ribotta pd. J Food Sci Technol. 2017 Jan;54(1):71-81. doi: 10.1007/s13197-016-2437-z. Epub 2017 Jan 19. J Food Sci Technol. 2017. PMID: 28242905 Free PMC article.
Effects of low-temperature microwave treatment of wheat germ.
Meriles SP, Steffolani ME, Penci MC, Curet S, Boillereaux L, Ribotta PD. Meriles SP, et al. Among authors: ribotta pd. J Sci Food Agric. 2022 Apr;102(6):2538-2544. doi: 10.1002/jsfa.11595. Epub 2021 Nov 6. J Sci Food Agric. 2022. PMID: 34687455
Effect of sorghum flour properties on gluten-free sponge cake.
Curti MI, Belorio M, Palavecino PM, Camiña JM, Ribotta PD, Gómez M. Curti MI, et al. Among authors: ribotta pd. J Food Sci Technol. 2022 Apr;59(4):1407-1418. doi: 10.1007/s13197-021-05150-0. Epub 2021 Jun 5. J Food Sci Technol. 2022. PMID: 35250065 Free PMC article.
37 results