Gabriela Pérez - Publications, H-index & Citations

Gabriela Pérez

consejo nacional de investigaciones científicas y técnicas

37H指数

181论文数

4.4K被引数

收录论文 47

发表时间

Water- and alkali-extracted wheat bran polysaccharides differentially affect antiproliferative and cell death responses in HCT116 and HT29 cells 水和碱提取的小麦麸皮多糖对HCT116和HT29细胞的抗增殖和细胞死亡反应产生差异影响

Food & Function

IF5.4

2026-06-01

PREAI

Paesani, Candela; Broering, Milena Fronza; Perez, Gabriela T.; Fabi, Joao Paulo

Extruded purple maize (Zea mays L.): technological quality, antioxidant compounds behaviour and in vitro digestibility 膨化紫色玉米(Zea mays L.)：加工品质、抗氧化化合物行为及体外消化性

Journal of Food Science and Technology

IF3.3

2026-05-22

PREAI

Luisina Monsierra; Candela Paesani; Esteban Josué Carrillo Parra; Pablo Sebastián Mansilla; Gabriela Teresa Pérez

Techno-Nutritional Improvement of Gluten-Free Breads Using Spontaneous Sourdough of Quinoa and Buckwheat Flours 利用藜麦和荞麦自发酸面团改善无麸质面包的技术-营养学特性

Fermentation

IF3.3

2026-03-03

OAAI

María Soledad López; Emiliano Jesús Salvucci; María Verónica Baroni; Romina Di Paola; Gabriela Teresa Pérez; Lorena Susana Sciarini

Development of synbiotic gels from wheat arabinoxylans and probiotics and their incorporation in gelatin-based applications 基于小麦阿拉伯木聚糖和益生菌的合生元凝胶的开发及其在明胶基应用中的整合

BIOACTIVE CARBOHYDRATES AND DIETARY FIBRE

IF3.6

2025-09-01

PREAI

Paesani, Candela; Galar, Julian A.; Moiraghi, Malena; Lopez, M. Soledad; Salvucci, Emiliano J.; Perez, Gabriela T.

Enhancing the technological quality of breads with gluten-free sourdough: application of lactic acid bacteria and yeast as lyophilized starters 利用无麸质天然酵母提升面包技术品质：乳酸菌和酵母作为冷冻干燥起发剂的应用

Food Bioscience

IF5.9

2025-07-30

PREAI

María Soledad López; Lorena Susana Sciarini; Gabriela Teresa Pérez; Emiliano J. Salvucci

Purple maize arabinoxylan could protect antioxidant compounds during digestion 紫玉米阿拉伯木聚糖可以保护消化过程中的抗氧化化合物

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

IF3.3

2024-10-01

PREAI

Paesani, Candela; Moiraghi, Malena; Bustos, Mariela C.; Navarro, Jose L.; Perez, Gabriela T.

Autochthonous lactic acid bacteria in gluten-free sourdoughs produce nutritional and technological improvements in quinoa and buckwheat breads

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE

IF3.6

2024-09-01

PREAI

Lopez, M. S.; Sciarini, L. S.; Salvucci, E. J.; Perez, G. T.

Phenolic Characterization of a Purple Maize (Zea mays cv. Moragro) by HPLC-QTOF-MS and Study of Its Bioaccessibility Using a Simulated In Vitro Digestion/Caco-2 Culture Model

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2024-03-14

OAAI

Rodriguez, Marianela Desiree; Monsierra, Luisina; Mansilla, Pablo Sebastian; Perez, Gabriela Teresa; de Pascual-Teresa, Sonia

Effect of chemical, thermal, and enzymatic processing of wheat bran on the solubilization, technological and biological properties of non-starch polysaccharides

CARBOHYDRATE POLYMERS

IF12.5

2024-03-01

PREAI

Paesani, Candela; Lammers, Tamy C. G. L.; Sciarini, Lorena S.; Moiraghi, Malena; Perez, Gabriela T.; Fabi, Joao Paulo

Gluten-free flour fermented with autochthonous starters for sourdough production: Effect of the fermentation process 用自生发酵剂发酵的无麸质面粉生产酸面团: 发酵过程的影响

FOOD BIOSCIENCE

IF5.9

2022-06-01

PREAI

Lancetti, R.; Salvucci, E.; Moiraghi, M.; Perez, G. T.; Sciarini, L. S.

Enzymatic modification of arabinoxylans from soft and hard Argentinian wheat inhibits the viability of HCT-116 cells 阿根廷软硬小麦中阿拉伯木聚糖的酶修饰抑制了HCT-116细胞的活力

FOOD RESEARCH INTERNATIONAL

IF8

2021-09-01

PREAI

Paesani, Candela; Degano, Alicia L.; Ines Zalosnik, Maria; Fabi, Joao Paulo; Perez, Gabriela T.

Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-12-01

PREAI

Paesani, Candela; Sciarini, Lorena S.; Moiraghi, Malena; Salvucci, Emiliano; Prado, Samira B. R.; Teresa Perez, Gabriela; Fabi, Joao Paulo

Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo

JOURNAL OF CEREAL SCIENCE

IF3.7

2020-05-01

PREAI

Paesani, Candela; Laura Degano, Alicia; Salvucci, Emiliano; Ines Zalosnik, Maria; Fabi, Joao Paulo; Susana Sciarini, Lorena; Teresa Perez, Gabriela

Physicochemical and functional properties of isolated starch and their correlation with flour from the Andean Peruvian quinoa varieties 安第斯秘鲁藜麦品种分离淀粉的理化和功能特性及其与面粉的相关性

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2020-03-01

PREAI

Valdez-Arana, Jenny-del-Carmen; Steffolani, Maria Eugenia; Repo-Carrasco-Valencia, Ritva; Teresa Perez, Gabriela; Condezo-Hoyos, Luis

Flour functional properties of purple maize (Zea mays L.) from Argentina. Influence of environmental growing conditions

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2020-03-01

PREAI

Sebastian Mansilla, Pablo; Cristina Nazar, Maria; Teresa Perez, Gabriela

Assessment of bioactive compounds and their in vitro bioaccessibility in whole-wheat flour pasta

FOOD CHEMISTRY

IF9.8

2019-09-01

PREAI

Podio, Natalia S.; Baroni, Maria, V; Perez, Gabriela T.; Wunderlin, Daniel A.

Triticale flour films added with bacteriocin-like substance (BLIS) for active food packaging applications

FOOD PACKAGING AND SHELF LIFE

IF10.6

2019-03-01

PREAI

Salvucci, Emiliano; Rossi, Mariana; Colombo, Andres; Perez, Gabriela; Borneo, Rafael; Aguirre, Alicia

In vitro dialyzability of essential minerals from white and whole grain pasta 白色和全谷物面食中必需矿物质的体外透析性

FOOD CHEMISTRY

IF9.8

2018-11-01

OAAI

Belen Vignola, Maria; Cecilia Bustos, Mariela; Teresa Perez, Gabriela

Comparison of quality attributes of refined and whole wheat extruded pasta

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2018-03-01

OAAI

Belen Vignola, Maria; Cecilia Bustos, Mariela; Teresa Perez, Gabriela

In vitro digestion kinetics and bioaccessibility of starch in cereal food products

JOURNAL OF CEREAL SCIENCE

IF3.7

2017-09-01

OAAI

Bustos, Mariela C.; Belen Vignola, Maria; Perez, Gabriela T.; Leon, Alberto E.

研究方向