The functional and organoleptic characterization of a dairy-free dessert containing a novel probiotic food ingredient by Genevois, C. E, Castellanos Fuentes, A. P, Flores, S. K, de Escalada Pla, M. F

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Use of different proportions of rice milling fractions as strategy for improving quality parameters and nutritional profile of gluten-free bread by Genevois, C. E., Grenóvero, M. S., de Escalada Pla, M. F.

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Soybean by-products and modified cassava starch for improving alveolar structure and quality characteristics of gluten-free bread by Genevois, C. E., de Escalada Pla, M. F.

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Composition and functional properties of enriched fiber products obtained from pumpkin ( Cucurbita moschata Duchesne ex Poiret) by de Escalada Pla, M.F., Ponce, N.M., Stortz, C.A., Gerschenson, L.N., Rojas, A.M.

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Technological and multi‐sensory analysis approach to holistically understand the quality and consumer perception of gluten‐free breads with alternative flours by Irigoytia, Karen F., Espósito, Nancy N., de Escalada Pla, Marina F., Parodi, M. Belén, Genevois, Carolina E.

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Chemical and functional properties of cell wall polymers from two cherry varieties at two developmental stages by Basanta, María F., de Escalada Plá, Marina F., Stortz, Carlos A., Rojas, Ana M.

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Effect of processing on physico-chemical characteristics of dietary fibre concentrates obtained from peach (Prunus persica L.) peel and pulp by de Escalada Pla, Marina F., González, Patricia, Sette, Paula, Portillo, Florencia, Rojas, Ana M., Gerschenson, Lia N.

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Cherry fibers isolated from harvest residues as valuable dietary fiber and functional food ingredients by Basanta, María F., de Escalada Plá, Marina F., Raffo, María D., Stortz, Carlos A., Rojas, Ana M.

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Bioconversion of pumpkin by-products in novel supplements supporting Lactobacillus casei by Genevois, C., Pieniazek, F., Messina, V., Flores, S., de Escalada Pla, M.

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Influence of the isolation procedure on the characteristics of fiber-rich products obtained from quince wastes by de Escalada Pla, Marina F., Uribe, Morena, Fissore, Eliana N., Gerschenson, Lia N., Rojas, Ana M.

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Chemical and biochemical changes of pumpkin (Cucumis moschata, Duch) tissue in relation to osmotic stress by Escalada Pla, M.F. de, Ponce, N.M, Wider, M.E, Stortz, C.A, Rojas, A.M, Gerschenson, L.N

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Pumpkin ( Cucurbita moschata Duchesne ex Poiret) mesocarp tissue as a food matrix for supplying iron in a food product by de Escalada Pla, Marina F., Campos, Carmen A., Gerschenson, Lía N., Rojas, Ana M.

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