Get started
Author

María Eugenia Steffolani

Observed names: Eugenia M. Steffolani, Eugenia Steffolani, M. E. Steffolani, M. Eugenia Steffolani, M.E. Steffolani, Maria E Steffolani, Maria Eugenia Steffolani, María E Steffolani, Steffolani Maria E, Steffolani, Maria Eugenia, Steffolani, María Eugenia
ORCID: 0000-0002-7817-2166
Observed ORCID: 0000-0002-7817-2166
OpenAlex ID: A5040271586
Effects of spirulina biomass on the technological and nutritional quality of bread wheat pasta
2014 · Estefanía Rodríguez De Marco, M. Eugenia Steffolani, et al. · LWT · 257
PDF
Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins: Relationship with dough properties and bread-making quality
2010 · M. Eugenia Steffolani, Pablo D. Ribotta, et al. · Journal of Cereal Science · 163
Study of the physicochemical and functional characterization of quinoa and kañiwa starches
2013 · María Eugenia Steffolani, Alberto Edel León, et al. · Starch - Stärke · 91
Effect of Chia ( S alvia hispanica L ) Addition on the Quality of Gluten‐Free Bread
2014 · Eugenia Steffolani, Esther de la Hera, et al. · Journal of Food Quality · 65
Physicochemical and Functional Characterization of Protein Isolated from Different Quinoa Varieties (Chenopodium quinoa Willd.)
2015 · M. Eugenia Steffolani, Paula Villacorta, et al. · Cereal Chemistry · 64
PDF
Effect of pre-hydration of chia (Salvia hispanica L.), seeds and flour on the quality of wheat flour breads
2015 · Eugenia Steffolani, Mario M. Martinez, et al. · LWT · 60
PDF
Combinations of glucose oxidase, α‐amylase and xylanase affect dough properties and bread quality
2011 · María Eugenia Steffolani, Pablo D. Ribotta, et al. · International Journal of Food Science & Technology · 57
PDF
Effect of different fibers on dough properties and biscuit quality
2016 · María S Blanco Canalis, María E Steffolani, et al. · Journal of the Science of Food and Agriculture · 55
PDF
Physicochemical and functional properties of isolated starch and their correlation with flour from the Andean Peruvian quinoa varieties
2019 · Jenny-del-Carmen Valdez-Arana, Maria Eugenia Steffolani, et al. · International Journal of Biological Macromolecules · 53
The use of Nannochloropsis sp. as a source of omega‐3 fatty acids in dry pasta: chemical, technological and sensory evaluation
2017 · Estefanía Rodríguez De Marco, María Eugenia Steffolani, et al. · International Journal of Food Science & Technology · 45
Use of Enzymes to Minimize Dough Freezing Damage
2011 · María Eugenia Steffolani, Pablo Daniel Ribotta, et al. · Food and Bioprocess Technology · 37
Effect of soybean proteins on gluten depolymerization during mixing and resting
2007 · Gabriela T Pérez, Pablo D Ribotta, et al. · Journal of the Science of Food and Agriculture · 32
Use of enzyme to improve the technological quality of a panettone like baked product
2009 · Walter Benejam, María Eugenia Steffolani, et al. · International Journal of Food Science & Technology · 26
PDF
Sodium chloride replacement by potassium chloride in bread: Determination of sensorial potassium threshold and effect on dough properties and breadmaking quality
2022 · Estefanía Rodriguez de Marco, José Luis Navarro, et al. · International Journal of Gastronomy and Food Science · 24
Physico-chemical characterization of protein fraction from stabilized wheat germ
2019 · Silvina Patricia Meriles, Maria Eugenia Steffolani, et al. · Food Science and Biotechnology · 24
Effect of Transglutaminase on Properties of Glutenin Macropolymer and Dough Rheology
2008 · M. Eugenia Steffolani, Gabriela T. Pérez, et al. · Cereal Chemistry · 21
Effects of low‐temperature microwave treatment of wheat germ
2021 · Silvina P Meriles, Maria E Steffolani, et al. · Journal of the Science of Food and Agriculture · 17
Effect of wheat pearling process on composition and nutritional profile of flour and its bread‐making performance
2021 · José L. Navarro, Camila Biglione, et al. · International Journal of Food Science & Technology · 17
PDF
Effect of Wholewheat Flour Particle Shape Obtained by Different Milling Processes on Physicochemical Characteristics and Quality of Bread
2020 · José Luis Navarro, Malena Moiraghi, et al. · Food Technology and Biotechnology · 16
PDF
Association between grain yield, grain quality and morpho-physiological traits along ten cycles of recurrent selection in bread wheat (Triticum aestivum L.)
2016 · R.H. Maich, M.E. Steffolani, et al. · Cereal Research Communications · 16
PDF
Effect of heat‐treated wheat germ on dough properties and crackers quality
2020 · Silvina Patricia Meriles, Maria Cecilia Penci, et al. · International Journal of Food Science & Technology · 15
Effect of Different Wheat Sprouting Conditions on the Characteristics of Whole-Wheat Flour
2024 · José Luis Navarro, Pedro Losano Richard, et al. · Food Technology and Biotechnology · 13
PDF
El rol del gluten en la panificación y el desafío de prescindir de su aporte en la elaboración de pan
2016 · L.S. Sciarini, M.E. Steffolani, et al. · Agriscientia · 13
PDF
The role of cyclodextrinase and glucose oxidase in obtaining gluten-free laminated baked products
2018 · Ana Elizabeth de la Horra, Eugenia M. Steffolani, et al. · European Food Research and Technology · 9
Evaluación de la calidad tecnológica, nutricional y sensorial de barras de cereal con quinoa
2017 · M. E. Steffolani, M. C. Bustos, et al. · Agriscientia · 9
PDF
Works count: 55
Citation count: 1,269
H-index: 17
I10-index: 23
Year
Topic
Type