| Effects of spirulina biomass on the technological and nutritional quality of bread wheat pasta ER De Marco, ME Steffolani, CS Martínez, AE León LWT-food science and technology 58 (1), 102-108, 2014 | 235 | 2014 |
| Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins: Relationship with dough properties and bread-making quality ME Steffolani, PD Ribotta, GT Pérez, AE León Journal of cereal science 51 (3), 366-373, 2010 | 196 | 2010 |
| Study of the physicochemical and functional characterization of quinoa and kañiwa starches ME Steffolani, AE León, GT Pérez Starch‐Stärke 65 (11-12), 976-983, 2013 | 107 | 2013 |
| Effect of Chia (Salvia hispanica L) Addition on the Quality of Gluten‐Free Bread E Steffolani, E De la Hera, G Pérez, M Gómez Journal of food quality 37 (5), 309-317, 2014 | 87 | 2014 |
| Effect of pre-hydration of chia (Salvia hispanica L.), seeds and flour on the quality of wheat flour breads E Steffolani, MM Martinez, AE León, M Gómez LWT-Food Science and Technology 61 (2), 401-406, 2015 | 80 | 2015 |
| Combinations of glucose oxidase, α‐amylase and xylanase affect dough properties and bread quality M Eugenia Steffolani, PD Ribotta, GT Pérez, AE León International journal of food science & technology 47 (3), 525-534, 2012 | 70 | 2012 |
| Physicochemical and Functional Characterization of Protein Isolated from Different Quinoa Varieties (Chenopodium quinoa Willd.) ME Steffolani, P Villacorta, ER Morales‐Soriano, R Repo‐Carrasco, ... Cereal Chemistry 93 (3), 275-281, 2016 | 58 | 2016 |
| Use of enzymes to minimize dough freezing damage ME Steffolani, PD Ribotta, GT Perez, MC Puppo, AE León Food and Bioprocess Technology 5, 2242-2255, 2012 | 54 | 2012 |
| Effect of different fibers on dough properties and biscuit quality MS Blanco Canalis, ME Steffolani, AE León, PD Ribotta Journal of the Science of Food and Agriculture 97 (5), 1607-1615, 2017 | 51 | 2017 |
| Physicochemical and functional properties of isolated starch and their correlation with flour from the Andean Peruvian quinoa varieties ME Steffolani, R Repo-Carrasco-Valencia, GT Pérez, L Condezo-Hoyos International journal of biological macromolecules 147, 997-1007, 2020 | 43 | 2020 |
| The use of Nannochloropsis sp. as a source of omega‐3 fatty acids in dry pasta: chemical, technological and sensory evaluation E Rodriguez De Marco, ME Steffolani, M Martínez, AE León International journal of food science & technology 53 (2), 499-507, 2018 | 40 | 2018 |
| Effect of soybean proteins on gluten depolymerization during mixing and resting GT Perez, PD Ribotta, ME Steffolani, AE Leon Journal of the Science of Food and Agriculture 88 (3), 455-463, 2008 | 35 | 2008 |
| El rol del gluten en la panificación y el desafío de prescindir de su aporte en la elaboración de pan LS Sciarini, ME Steffolani, AE Leon Agriscientia 33 (2), 61-74, 2016 | 27 | 2016 |
| Use of enzyme to improve the technological quality of a panettone like baked product W Benejam, ME Steffolani, AE León International journal of food science & technology 44 (12), 2431-2437, 2009 | 24 | 2009 |
| Effect of transglutaminase on properties of glutenin macropolymer and dough rheology ME Steffolani, GT Pérez, PD Ribotta, MC Puppo, AE León Cereal chemistry 85 (1), 39-43, 2008 | 24 | 2008 |
| Physico-chemical characterization of protein fraction from stabilized wheat germ SP Meriles, ME Steffolani, AE León, MC Penci, PD Ribotta Food Science and Biotechnology 28, 1327-1335, 2019 | 21 | 2019 |
| Efecto de las enzimas pentosanasa, glucosa oxidasa y transglutaminasa en productos de panificación ME Steffolani Universidad Nacional de la Plata, 2010 | 21 | 2010 |
| Association between grain yield, grain quality and morpho-physiological traits along ten cycles of recurrent selection in bread wheat (Triticum aestivum L.) RH Maich, ME Steffolani, JA Di Rienzo, AE Leon Cereal Research Communications 45 (1), 146-153, 2017 | 18 | 2017 |
| Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions LS Sciarini, ME Steffolani, A Fernández, C Paesani, GT Perez Food science and technology international 26 (4), 321-332, 2020 | 17 | 2020 |
| Cañahua: an ancient grain for new foods GT Pérez, ME Steffolani, AE León Functional properties of traditional foods, 119-130, 2016 | 14 | 2016 |
