Hybrid hierarchically structured materials combining breath figures and thermal decomposition of KAuCl4 by de León, Alberto S., de la Mata, M., Molina, Sergio I.

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Self-Assembly of CsPbBr3 Perovskites in Micropatterned Polymeric Surfaces: Toward Luminescent Materials with Self-Cleaning Properties by S. de León, Alberto, de la Mata, María, Sanchez-Alarcon, Ivan R, Abargues, Rafael, Molina, Sergio I

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Hierarchically Structured Multifunctional Porous Interfaces through Water Templated Self-Assembly of Ternary Systems by de León, Alberto S, del Campo, Adolfo, Fernández-García, Marta, Rodríguez-Hernández, Juan, Muñoz-Bonilla, Alexandra

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Technological and sensorial quality of berry‐enriched pasta by Bustos, Mariela C., Paesani, Candela, Quiroga, Fernanda, León, Alberto Edel

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By‐products of the classification of chickpea as an alternative in the production of hummus by Losano Richard, Pedro, Steffolani, M. Eugenia, Allende, María José, Carreras, Julia, León, Alberto Edel

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Effect of wheat pearling process on composition and nutritional profile of flour and its bread‐making performance by Navarro, José L., Biglione, Camila, Paesani, Candela, Moiraghi, Malena, León, Alberto E., Steffolani, María Eugenia

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Fabrication of Structured Porous Films by Breath Figures and Phase Separation Processes: Tuning the Chemistry and Morphology Inside the Pores Using Click Chemistry by S. de León, Alberto, del Campo, Adolfo, Fernández-García, Marta, Rodríguez-Hernández, Juan, Muñoz-Bonilla, Alexandra

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Additive Manufacturing of Gold Nanostructures Using Nonlinear Photoreduction under Controlled Ionic Diffusion by Di Cianni, Wera, de la Mata, María, Delgado, Francisco J., Desiderio, Giovanni, Molina, Sergio I., de León, Alberto S., Giocondo, Michele

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Effect of alternative hydrocolloids in gluten‐free chickpea pasta by Losano Richard, Pedro, Steffolani, María Eugenia, Barrera, Gabriela Noel, León, Alberto Edel

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Raltitrexed-Modified Gold and Silver Nanoparticles for Targeted Cancer Therapy: Cytotoxicity Behavior In Vitro on A549 and HCT-116 Human Cancer Cells by Morey, Jeroni, Llinás, Pere, Bueno-Costa, Alberto, León, Alberto J, Piña, M Nieves

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Effective Elimination and Biodegradation of Polycyclic Aromatic Hydrocarbons from Seawater through the Formation of Magnetic Microfibres by Gutiérrez, M Susana, León, Alberto J, Duel, Paulino, Bosch, Rafael, Piña, M Nieves, Morey, Jeroni

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Differential Scanning Calorimetry (DSC) Studies on the Thermal Properties of Peanut Proteins by Colombo, Andrés, Ribotta, Pablo Daniel, León, Alberto Edel

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Halogen free 1,2,3- and 1,2,4-triazolide based ionic liquids: synthesis and properties by Savateev, Aleksandr, Liedel, Clemens, Tröger-Müller, Steffen, de León, Alberto S, Antonietti, Markus, Dontsova, Dariya

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Effect of hydrocolloids on gluten‐free batter properties and bread quality by Sciarini, Lorena S, Ribotta, Pablo D, León, Alberto E, Pérez, Gabriela T

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Clustering Electrophysiological Predisposition to Binge Drinking: An Unsupervised Machine Learning Analysis by Uceta, Marcos, Cerro‐León, Alberto del, Shpakivska‐Bilán, Danylyna, García‐Moreno, Luis M., Maestú, Fernando, Antón‐Toro, Luis Fernando

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Study of the physicochemical and functional characterization of quinoa and kañiwa starches by Steffolani, María Eugenia, León, Alberto Edel, Pérez, Gabriela Teresa

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Self-Assembly of CsPbBr 3 Perovskites in Micropatterned Polymeric Surfaces: Toward Luminescent Materials with Self-Cleaning Properties by S de León, Alberto, de la Mata, María, Sanchez-Alarcon, Ivan R, Abargues, Rafael, Molina, Sergio I

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Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch by Barrera, Gabriela N., Tadini, Carmen C., León, Alberto E., Ribotta, Pablo D.

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Preliminary Application of Infrared Thermography to Monitoring of Skin Temperature Asymmetries in Professional Padel Players by De León-Muñoz, Alberto, Priego-Quesada, Jose Ignacio, Marzano-Felisatti, Joaquín Martín, Sanchez-Jimenez, Jose Luis, Sendra-Pérez, Carlos, Aparicio-Aparicio, Inmaculada

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In vitro digestion kinetics and bioaccessibility of starch in cereal food products by Bustos, Mariela C., Vignola, María Belén, Pérez, Gabriela T., León, Alberto E.

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