| Influence of gluten-free flours and their mixtures on batter properties and bread quality LS Sciarini, PD Ribotta, AE León, GT Pérez Food and Bioprocess Technology 3, 577-585, 2010 | 294 | 2010 |
| Chemical composition and functional properties of Gleditsia triacanthos gum LS Sciarini, F Maldonado, PD Ribotta, GT Pérez, AE León Food Hydrocolloids 23 (2), 306-313, 2009 | 275 | 2009 |
| Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality LS Sciarini, PD Ribotta, AE León, GT Pérez Journal of Food Engineering 111 (4), 590-597, 2012 | 272 | 2012 |
| Effect of hydrocolloids on gluten‐free batter properties and bread quality LS Sciarini, PD Ribotta, AE León, GT Pérez International journal of food science & technology 45 (11), 2306-2312, 2010 | 180 | 2010 |
| A study on fibre addition to gluten free bread: Its effects on bread quality and in vitro digestibility LS Sciarini, MC Bustos, MB Vignola, C Paesani, CN Salinas, GT Perez Journal of food science and technology 54, 244-252, 2017 | 77 | 2017 |
| Understanding the destructuration of starch in water–ionic liquid mixtures LS Sciarini, A Rolland-Sabaté, S Guilois, P Decaen, E Leroy, P Le Bail Green Chemistry 17 (1), 291-299, 2015 | 75 | 2015 |
| Partial-baking process on gluten-free bread: impact of hydrocolloid addition LS Sciarini, GT Pérez, M De Lamballerie, AE León, PD Ribotta Food and Bioprocess Technology 5, 1724-1732, 2012 | 61 | 2012 |
| Properties of sugar-snap cookies as influenced by lauric-based shortenings LS Sciarini, F Van Bockstaele, B Nusantoro, GT Perez, K Dewettinck Journal of Cereal Science 58 (2), 234-240, 2013 | 49 | 2013 |
| Gluten-free bakery products and pasta M Gómez, L S Sciarini OmniaScience Monographs, 2015 | 37 | 2015 |
| 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 | 29 | 2016 |
| Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo C Paesani, AL Degano, E Salvucci, MI Zalosnik, JP Fabi, LS Sciarini, ... Journal of Cereal Science 93, 102956, 2020 | 25 | 2020 |
| Technological performance and selection of lactic acid bacteria isolated from argentinian grains as starters for wheat sourdough R Lancetti, L Sciarini, GT Pérez, E Salvucci Current Microbiology 78, 255-264, 2021 | 22 | 2021 |
| 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 | 22 | 2020 |
| Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration C Paesani, LS Sciarini, M Moiraghi, E Salvucci, SBR Prado, GT Pérez, ... Lwt 134, 110253, 2020 | 16 | 2020 |
| Flour and starch characteristics of soft wheat cultivars and their effect on cookie quality M Moiraghi, LS Sciarini, C Paesani, AE León, GT Pérez Journal of food science and technology 56, 4474-4481, 2019 | 15 | 2019 |
| Estudio del efecto de diferentes aditivos sobre la calidad y la conservación de panes libres de gluten LS Sciarini Universidad Nacional de la Plata, 2011 | 15 | 2011 |
| Gluten-free flour fermented with autochthonous starters for sourdough production: Effect of the fermentation process R Lancetti, E Salvucci, M Moiraghi, GT Perez, LS Sciarini Food Bioscience 47, 101723, 2022 | 13 | 2022 |
| Influence of enzyme active and inactive soy flours on cassava and corn starch properties LS Sciarini, PD Ribotta, AE León, GT Pérez Starch‐Stärke 64 (2), 126-135, 2012 | 11 | 2012 |
| Pasting, gelatinization, and rheological properties of wheat starch in the presence of sucrose and gluten AG Teobaldi, GN Barrera, LS Sciarini, PD Ribotta European Food Research and Technology 247, 1083-1093, 2021 | 8 | 2021 |
| Whole-flours from hard and soft wheat genotypes: study of the ability of prediction test to estimate whole flour end-use C Paesani, M Moiraghi, L Sciarini, GT Pérez Journal of food science and technology 58 (4), 1462-1469, 2021 | 7 | 2021 |
