A. Farroni

发表

Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach

G. Gutiérrez-López, M. Buera, Guido Rolandelli, 2021 .

Assessing Changes in Enriched Maize Flour Formulations After Extrusion by Means of FTIR, XRD, and Chemometric Analysis

Silvio D. Rodríguez, R. Schoenlechner, G. Schleining, 2018, Food and Bioprocess Technology.

Carotenoid and color changes in traditionally flaked and extruded products.

P. Buera, R. Schoenlechner, G. Schleining, 2017, Food chemistry.

Rapid autographic method for detection of enzymatic browning inhibitors based on enzyme immobilization.

R. Furlan, Paula García, A. Farroni, 2018, Food chemistry.

Antioxidant characterization of new dietary fiber concentrates from papaya pulp and peel (Carica papaya L.)

L. Gerschenson, M. D. Pla, A. Farroni, 2016 .

Physical and mechanical properties of maize extrudates as affected by the addition of chia and quinoa seeds and antioxidants

P. Buera, L. Alamilla‐Beltrán, R. Schoenlechner, 2015 .

Ibero‐American Network as a Collaborative Strategy to Provide Tools for the Development of Phytopharmaceuticals and Nutraceuticals

Silvio D. Rodríguez, P. Buera, L. Alamilla‐Beltrán, 2021 .

Volatile compounds released by maize grains and silks in response to infection by Fusarium verticillioides and its association with pathogen resistance

C. Andreo, C. M. Fauguel, D. Presello, 2017 .

The complex dependence of non-enzymatic browning development on processing conditions in maize snacks

M. Buera, Guido Rolandelli, A. Farroni, 2021, LWT.

Sensorially and Instrumentally Detected Antiplastizicing Effect of Water in Cornflakes

M. Buera, S. Guerrero, A. Farroni, 2015 .

Multi-level approach for the analysis of water effects in corn flakes.

S. Matiacevich, S. Alzamora, S. Guerrero, 2008, Journal of agricultural and food chemistry.

Toasting time and cooking formulation affect browning reaction products development in corn flakes

M. Buera, J. Rufián‐Henares, A. Farroni, 2017 .

FT-IR and untargeted chemometric analysis for adulterant detection in chia and sesame oils

Silvio D. Rodríguez, M. Buera, Maite Gagneten, 2019, Food Control.

Rat model of mild stenosis of the common bile duct

Ricardo A. Viglianco, R. Trbojevich, A. Farroni, 1996, Research in experimental medicine. Zeitschrift fur die gesamte experimentelle Medizin einschliesslich experimenteller Chirurgie.

Cornflake Production Process: State Diagram and Water Mobility Characteristics

A. Farroni, María Pilar Buera, 2014, Food and Bioprocess Technology.

Composition and thermal properties of starch in flint maize (Zea mays, L.) kernels: location and crop management effects

F. Andrade, M. Actis, A. G. Cirilo, 2020 .

Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes

M. Buera, A. Farroni, M. Cueto, 2016 .

Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production.

M. Buera, A. Farroni, 2012, Food chemistry.

Analysis of molecular mobility in corn and quinoa flours through 1H NMR and its relationship with water distribution, glass transition and enthalpy relaxation.

M. Buera, Guido Rolandelli, A. Farroni, 2021, Food Chemistry.

Thermal Transitions, Mechanical Properties, and Molecular Mobility in Cornflakes as Affected by Water Content

S. Matiacevich, S. Alzamora, M. Buera, 2010 .

Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour

G. Gutiérrez-López, M. Buera, Guido Rolandelli, 2020 .