María Victoria Salinas (María V Salinas)

Publication Activity (10 Years)

Years Active: 2020-2023
Publications (10 Years): 8

Top Topics

Risk Assessment

Magnetic Resonance

Top Venues

Foods (Basel, Switzerland)

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

Journal of food science and technology

This page only lists publications with an associated author ORCID identifier.

Publications

Luciano M Guardianelli, Bruna Carbas, Carla Moita Brites, Maria Cecilia Puppo, María Victoria Salinas
White Lupine ( Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality. Foods (Basel, Switzerland) 12 (8) (2023)
Luciano M Guardianelli, Bruna Carbas, Carla Moita Brites, Maria Cecilia Puppo, María Victoria Salinas
White Lupine ( Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality. Foods (Basel, Switzerland) 12 (8) (2023)
Valentina Astiz, Luciano Martín Guardianelli, María Victoria Salinas, Carla Moita Brites, Maria Cecilia Puppo
High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads. Foods (Basel, Switzerland) 12 (1) (2022)
Valentina Astiz, Luciano Martín Guardianelli, María Victoria Salinas, Carla Moita Brites, Maria Cecilia Puppo
High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads. Foods (Basel, Switzerland) 12 (1) (2022)
Luciano Martín Guardianelli, María Victoria Salinas, Carla Moita Brites, Maria Cecilia Puppo
Germination of White and Red Quinoa Seeds: Improvement of Nutritional and Functional Quality of Flours. Foods (Basel, Switzerland) 11 (20) (2022)
Valentina Astiz, Luciano Martín Guardianelli, María Victoria Salinas, Carla Moita Brites, Maria Cecilia Puppo
High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads. Foods (Basel, Switzerland) 12 (1) (2022)
Luciano M Guardianelli, María Victoria Salinas, Maria Cecilia Puppo
Quality of wheat breads enriched with flour from germinated amaranth seeds. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2021)
María Victoria Salinas, Luciano M Guardianelli, Leonardo P Sciammaro, Gianluca Picariello, Gianfrano Mamone, María C Puppo
Nutritional ingredient by-product of the pistachio oil industry: physicochemical characterization. Journal of food science and technology 58 (3) (2020)