日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Chemical and Nutritional Characterization of Sourdoughs Made with Sprouted and Unsprouted Whole-Wheat Flour and Their Effects on the Technological Quality of Bread

发芽和未发芽全麦面粉制成的酸面团的化学和营养特性及其对面包工艺品质的影响

期刊:Foods
影响因子:5.1
doi:10.3390/foods14162805
Navarro, José Luis; López, María Soledad; Salvucci, Emiliano; León, Alberto Edel; Steffolani, María Eugenia
发表日期：2025
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Assessment of Technological and Sensory Properties, Digestibility, and Bioactive Compounds in Polentas from Different Maize Genotypes

不同玉米基因型玉米粥的工艺和感官特性、消化率及生物活性化合物的评价

期刊:Foods
影响因子:5.1
doi:10.3390/foods13040590
Bongianino, Nicolás Francisco; Steffolani, María Eugenia; Rodríguez, Marianela Desiree; Bustos, Mariela Cecilia; Biasutti, Carlos Alberto; León, Alberto Edel
发表日期：2024
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Semi-Arid Environmental Conditions and Agronomic Traits Impact on the Grain Quality of Diverse Maize Genotypes

半干旱环境条件和农艺性状对不同玉米基因型籽粒品质的影响

期刊:Plants-Basel
影响因子:4.1
doi:10.3390/plants13172482
Bongianino, Nicolás Francisco; Steffolani, María Eugenia; Morales, Claudio David; Biasutti, Carlos Alberto; León, Alberto Edel
发表日期：2024
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Effect of Different Wheat Sprouting Conditions on the Characteristics of Whole-Wheat Flour

不同小麦发芽条件对全麦粉特性的影响

期刊:Food Technology and Biotechnology
影响因子:2.5
doi:10.17113/ftb.62.02.24.8435
Navarro, José Luis; Losano Richard, Pedro; Moiraghi, Malena; Bustos, Mariela; León, Alberto Edel; Steffolani, María Eugenia
发表日期：2024
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Effect of Wholewheat Flour Particle Shape Obtained by Different Milling Processes on Physicochemical Characteristics and Quality of Bread

不同研磨工艺制备的全麦面粉颗粒形状对面包理化特性和品质的影响

期刊:Food Technology and Biotechnology
影响因子:2.5
doi:10.17113/ftb.58.03.20.6766
Navarro, José Luis; Moiraghi, Malena; Quiroga, Fernanda Micaela; León, Alberto Edel; Steffolani, María Eugenia
发表日期：2020
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