Emiliano Salvucci - Publications, H-index & Citations

Emiliano Salvucci

universidad nacional de cordoba and conicet

17H指数

34论文数

903被引数

收录论文 18

发表时间

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.

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作的面团在化学和营养特性上的表征及其对面包工艺品质的影响

foods

IF0

2025-08-13

OAAI

José Luis Navarro; María Soledad López; Emiliano Salvucci

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

From waste to worth: stability, bioaccessibility, and cellular antioxidant activity of microencapsulated red grape pomace phenolics 从废弃物到价值：微胶囊化红葡萄皮渣酚类物质的稳定性、生物可及性和细胞抗氧化活性

Journal of the Science of Food and Agriculture

IF3.5

2025-06-25

PREAI

Mariana S Lingua; María Eugenia Sabatino; Alejandra Cuatrin; Emiliano Salvucci; Jesica E Blajman; Roxana B Páez; Daniel Alberto Wunderlin; María V Baroni

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.

Novel cookie formulation with defatted sesame flour: Evaluation of its technological and sensory properties. Changes in phenolic profile, antioxidant activity, and gut microbiota after simulated gastrointestinal digestion 脱脂芝麻粉的新型饼干配方: 其技术和感官特性的评估。模拟胃肠消化后酚类成分，抗氧化活性和肠道菌群的变化

FOOD CHEMISTRY

IF9.8

2022-09-01

PREAI

Mas, Agustin Lucini; Brigante, Federico I.; Salvucci, Emiliano; Ribotta, Pablo; Martinez, Marcela L.; Wunderlin, Daniel A.; Baroni, Maria, V

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.

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

Defatted chia flour as functional ingredient in sweet cookies. How do Processing, simulated gastrointestinal digestion and colonic fermentation affect its antioxidant properties?

FOOD CHEMISTRY

IF9.8

2020-06-01

PREAI

Lucini Mas, Agustin; Ivan Brigante, Federico; Salvucci, Emiliano; Belen Pigni, Natalia; Lilian Martinez, Marcela; Ribotta, Pablo; Alberto Wunderlin, Daniel; Veronica Baroni, Maria

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

The human-microbiome superorganism and its modulation to restore health

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

IF3.3

2019-03-07

PREAI

Salvucci, E.

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

Whole meal and white flour from Argentine wheat genotypes: Mineral and arabinoxylan differences

JOURNAL OF CEREAL SCIENCE

IF3.7

2016-09-01

OAAI

Vignola, Maria Belen; Moiraghi, Malena; Salvucci, Emiliano; Baroni, Veronica; Perez, Gabriela T.

Technological properties of Lactic acid bacteria isolated from raw cereal material

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2016-07-01

OAAI

Salvucci, Emiliano; LeBlanc, Jean Guy; Perez, Gabriela

Microbiome, holobiont and the net of life 微生物组，全生物和生命网

CRITICAL REVIEWS IN MICROBIOLOGY

IF5.1

2014-11-28

OAAI

Salvucci, Emiliano

Antimicrobial compounds produced by Lactobacillus sakei subsp sakei 2a, a bacteriocinogenic strain isolated from a Brazilian meat product

JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

IF3.2

2009-12-27

OAAI

de Carvalho, Katia G.; Bambirra, Felipe H. S.; Kruger, Monika F.; Barbosa, Matheus S.; Oliveira, Jamil S.; Santos, Alexandre M. C.; Nicoli, Jacques R.; Bemquerer, Marcelo P.; de Miranda, Antonio; Salvucci, Emiliano J.; Sesma, Fernando J. M.; Franco, Bernadette D. G. M.

Short peptides derived from the NH2-terminus of subclass IIa bacteriocin enterocin CRL35 show antimicrobial activity

JOURNAL OF ANTIMICROBIAL CHEMOTHERAPY

IF3.6

2007-04-21

OAAI

Salvucci, Emiliano; Saavedra, Lucila; Sesma, Fernando

研究方向