Marı́a Cecilia Puppo - Publications, H-index & Citations

Marı́a Cecilia Puppo

consejo nacional de investigaciones científicas y técnicas

30H指数

101论文数

2.7K被引数

收录论文 48

发表时间

From winemaking by-products to baked goods: incorporation of Portuguese grape pomace in gluten-free bread 从葡萄酒酿造副产品到烘焙食品：葡萄牙葡萄籽渣在无麸质面包中的应用

Applied Food Research

IF6.2

2026-08-18

OAAI

Luciano M. Guardianelli; Maria V. Salinas; M. Esgalhado; Maria C. Costa; Paula Pereira; Marisa Nicolai; Maria C. Puppo; Maria L. Palma

Structure-function relationships governing the multimodal antioxidant protection of quinoa protein hydrolysates 藜麦蛋白水解物的多模式抗氧化保护的结构-功能关系

Food Chemistry

IF9.8

2026-06-01

PREAI

Romano, Nelson; Gonzalez, Alejandra; Sciammaro, Leonardo; Puppo, Maria Cecilia; Quiroga, Alejandra; Gomez-Zavaglia, Andrea

Impact of Heat-Treated Lentil Flour on Technological, Nutritional and Sensory Characteristics of Wheat Bread 热处理鹰嘴豆粉对小麦面包的加工特性、营养特性和感官特性的影响

Plant Foods for Human Nutrition

IF3.6

2026-05-26

PREAI

Angela Daniela Carboni; Cristina Ferrero; María Cecilia Puppo

Fermented Pistachio-Based Beverages as Novel Functional Foods: Improved Phenolic Bioaccessibility and Antidiabetic Properties 发酵开心果基饮料作为新型功能食品：改善酚类生物可及性和抗糖尿病特性

Foods

IF5.1

2026-05-09

OAAI

Antonela Guadalupe Garzón; Franco Van de Velde; Maria Cecilia Puppo; Tiziana Di Renzo; Anna Reale; Silvina Rosa Drago

Nutritional and Techno-Functional Evaluation of Faba Bean (Vicia faba L.) Flour and Protein Concentrate 蚕豆（Vicia faba L.）面粉和蛋白质浓缩物的营养和工艺功能评价

Foods

IF5.1

2026-04-17

OAAI

Jessica Noelia Perez; María Victoria Salinas; Antonio Francisco Guerrero Conejo; María Cecilia Puppo

An Overview of the Microbiological, Nutritional, Sensory and Potential Health Aspects of Tree Nut-Based Beverages 树坚果基饮料的微生物学、营养、感官及潜在健康方面概述

Beverages 2025, Vol. 11, Page 144

IF2.7

2025-10-01

OAAI

Tiziana Di Renzo; Antonela G. Garzón; Stefania Nazzaro; Pasquale Marena; Angela Daniela Carboni; Maria Cecilia Puppo; Silvina Rosa Drago; Anna Reale

Mineral Bioaccessibility of Pistachio-Based Beverages: the Effect of Lactic Acid Bacteria Fermentation

PLANT FOODS FOR HUMAN NUTRITION

IF3.6

2024-12-09

PREAI

Garzon, Antonela G.; Puppo, Maria Cecilia; Di Renzo, Tiziana; Drago, Silvina R.; Reale, Anna

Phenotypic and Molecular Diversity of Wild Populations of Acca sellowiana (Berg.) Burret in the Southern Area of Natural Distribution

HORTICULTURAE

IF3

2024-04-05

OAAI

Rivas, Mercedes; Puppo, Maria; Baccino, Estela; Quezada, Marianella; Franco, Jorge; Pritsch, Clara

Bioactivity of Prosopis alpataco and Prosopis flexuosa flours: Healthy alternatives as ingredients for nutritional foods

FOOD BIOSCIENCE

IF5.9

2024-04-01

PREAI

Hoffmann, Elizabeth; Boeri, Patricia; Monasterio, Romina; Fontana, Ariel; Puppo, Maria Cecilia; Barrio, Daniel Alejandro; Pinuel, Lucrecia

Gluten-free lentil cakes with optimal technological and nutritional characteristics

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2024-03-29

PREAI

Carboni, Angela D.; Puppo, Maria C.; Ferrero, Cristina

Landscape, agrobiodiversity, and local knowledge in the protected area Quebrada de los Cuervos y Sierras del Yerbal, Uruguay

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS

IF3.1

2023-09-07

OAAI

Puppo, Maria; Gianotti, Camila; Calvete, Alejandra; Leal, Alejandra; Rivas, Mercedes

Impact of lentil-wheat bread on calcium metabolism, cecal and serum parameters in growing Wistar rats

FOOD BIOSCIENCE

IF5.9

2022-08-01

PREAI

Carboni, Angela D.; Weisstaub, Adriana; Ferrero, Cristina; Zuleta, Angela; Puppo, Maria C.

Influence of pistachio by-product from edible oil industry on rheological, hydration, and thermal properties of wheat dough

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-10-01

OAAI

Guardianelli, Luciano; Puppo, Maria C.; Salinas, Maria, V

Hydration and rheological properties of amaranth-wheat flour dough: Influence of germination of amaranth seeds

FOOD HYDROCOLLOIDS

IF12.4

2019-12-01

OAAI

Guardianelli, Luciano M.; Salinas, Maria V.; Puppo, Maria C.

Mesquite (Prosopis alba) flour as a novel ingredient for obtaining a panettone-like bread. Applicability of part-baking technology

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2018-03-01

OAAI

Bigne, Facundo; Puppo, Maria C.; Ferrero, Cristina

Rheological and Microstructural Study of Wheat Doughs Partially Replaced with Mesquite Flour (Prosopis alba) and Added with Transglutaminase

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2017-01-16

PREAI

Bigne, F.; Romero, A.; Ferrero, C.; Puppo, M. C.; Guerrero, A.

Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2016-01-01

OAAI

Signe, Facundo; Puppo, Maria C.; Ferrero, Cristina

Rheological and Microstructure Characterization of Composite Dough with Wheat and Mesquite (Prosopis spp) Flours

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2015-04-18

OAAI

Bigne, Facundo; Puppo, Maria C.; Ferrero, Cristina

Effect of Maize Resistant Starch and Transglutaminase: A Study of Fundamental and Empirical Rheology Properties of Pan Bread Dough

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2014-01-05

OAAI

Sanchez, Diana B. O.; Puppo, Maria C.; Anon, Maria C.; Ribotta, Pablo D.; Leon, Alberto E.; Tadini, Carmen C.

INFLUENCE OF PROTEIN CONCENTRATION ON THE PROPERTIES OF CRAYFISH PROTEIN ISOLATED GELS

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2013-04-03

OAAI

Romero, Alberto; Cordobes, Felipe; Guerrero, Antonio; Cecilia Puppo, Maria

研究方向