受强制性开放获取政策约束的文章 - Cristina Ferrero了解详情
无法在其他位置公开访问的文章：4 篇
Improving quality: Modified celluloses applied to bread dough with high level of resistant starch
CG Arp, MJ Correa, C Ferrero
Food Hydrocolloids 112, 106302, 2021
强制性开放获取政策： Government of Argentina
Prosopis spp. powder: influence of chemical components in water adsorption properties
LP Sciammaro, NA Quintero Ruiz, C Ferrero, S Giacomino, G Picariello, ...
International Journal of Food Science & Technology 56 (1), 278-286, 2021
强制性开放获取政策： Government of Argentina
Modified celluloses improve the proofing performance and quality of bread made with a high content of resistant starch
CG Arp, MJ Correa, C Ferrero
Journal of the Science of Food and Agriculture 103 (6), 3041-3049, 2023
强制性开放获取政策： Government of Argentina
Characterization of the Starch Extracted from an Ancestral Andean Meal: Chuño
G Cruz, C Gulotta, AY Bustos, P Ribotta, C Ferrero, L Iturriaga
Starch‐Stärke 76 (5-6), 2300029, 2024
强制性开放获取政策： Government of Argentina
可在其他位置公开访问的文章：34 篇
DNA methylation signatures identify biologically distinct thyroid cancer subtypes
S Rodríguez-Rodero, AF Fernández, JL Fernández-Morera, ...
The Journal of Clinical Endocrinology & Metabolism 98 (7), 2811-2821, 2013
强制性开放获取政策： Government of Spain
H3K4me1 marks DNA regions hypomethylated during aging in human stem and differentiated cells
AF Fernández, GF Bayón, RG Urdinguio, EG Toraño, MG García, ...
Genome research 25 (1), 27-40, 2015
强制性开放获取政策： Government of Spain
A promoter DNA demethylation landscape of human hematopoietic differentiation
V Calvanese, AF Fernández, RG Urdinguio, B Suarez-Alvarez, C Mangas, ...
Nucleic acids research 40 (1), 116-131, 2012
强制性开放获取政策： Government of Spain
Immune-dependent and independent antitumor activity of GM-CSF aberrantly expressed by mouse and human colorectal tumors
RG Urdinguio, AF Fernandez, A Moncada-Pazos, C Huidobro, ...
Cancer research 73 (1), 395-405, 2013
强制性开放获取政策： Government of Spain
Interaction of modified celluloses and pectins with gluten proteins
MJ Correa, E Ferrer, MC Añón, C Ferrero
Food Hydrocolloids 35, 91-99, 2014
强制性开放获取政策： Government of Argentina
Apple pomace in gluten‐free formulations: effect on rheology and product quality
AF Rocha Parra, PD Ribotta, C Ferrero
International Journal of Food Science & Technology 50 (3), 682-690, 2015
强制性开放获取政策： Government of Argentina
Kinetic study of staling in breads with high-amylose resistant starch
CG Arp, MJ Correa, C Ferrero
Food hydrocolloids 106, 105879, 2020
强制性开放获取政策： Government of Argentina
Chemical and nutritional properties of different fractions of Prosopis alba pods and seeds
L Sciammaro, C Ferrero, MC Puppo
Journal of Food Measurement and Characterization 10, 103-112, 2016
强制性开放获取政策： Government of Argentina
Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling
F Bigne, MC Puppo, C Ferrero
LWT-Food Science and Technology 65, 1008-1016, 2016
强制性开放获取政策： Government of Argentina
High-amylose resistant starch as a functional ingredient in breads: a technological and microstructural approach
CG Arp, MJ Correa, C Ferrero
Food and Bioprocess Technology 11, 2182-2193, 2018
强制性开放获取政策： Government of Argentina
Mesquite (Prosopis alba) flour as a novel ingredient for obtaining a “panettone-like” bread. Applicability of part-baking technology
F Bigne, MC Puppo, C Ferrero
LWT 89, 666-673, 2018
强制性开放获取政策： Government of Argentina
Particle size and hydration properties of dried apple pomace: Effect on dough viscoelasticity and quality of sugar-snap cookies
AF Rocha Parra, M Sahagún, PD Ribotta, C Ferrero, M Gómez
Food and Bioprocess Technology 12, 1083-1092, 2019
强制性开放获取政策： Government of Spain, Government of Argentina
Production and characterization of type III resistant starch from native wheat starch using thermal and enzymatic modifications
CG Arp, MJ Correa, C Ferrero
Food and bioprocess technology 13, 1181-1192, 2020
强制性开放获取政策： Government of Argentina
Rheological and Microstructure Characterization of Composite Dough with Wheat and Mesquite (Prosopis spp) Flours
F Bigne, MC Puppo, C Ferrero
International Journal of Food Properties 19 (2), 243-256, 2016
强制性开放获取政策： Government of Argentina
Rheological and microstructural characterization of wheat dough formulated with high levels of resistant starch
CG Arp, MJ Correa, C Ferrero
Food and Bioprocess Technology 11, 1149-1163, 2018
强制性开放获取政策： Government of Argentina
Starch–apple pomace mixtures: pasting properties and microstructure
AF Rocha Parra, PD Ribotta, C Ferrero
Food and bioprocess technology 8, 1854-1863, 2015
强制性开放获取政策： Government of Argentina
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