| Synthesis, characterization, antitumoral and osteogenic activities of quercetin vanadyl (IV) complexes EG Ferrer, MV Salinas, MJ Correa, L Naso, DA Barrio, SB Etcheverry, ... JBIC Journal of Biological Inorganic Chemistry 11, 791-801, 2006 | 138 | 2006 |
| Effect of modified celluloses on dough rheology and microstructure MJ Correa, MC Añon, GT Perez, C Ferrero Food Research International 43 (3), 780-787, 2010 | 101 | 2010 |
| Interaction of modified celluloses and pectins with gluten proteins MJ Correa, E Ferrer, MC Añón, C Ferrero Food Hydrocolloids 35, 91-99, 2014 | 82 | 2014 |
| Pectins as breadmaking additives: effect on dough rheology and bread quality MJ Correa, GT Pérez, C Ferrero Food and Bioprocess Technology 5, 2889-2898, 2012 | 71 | 2012 |
| Kinetic study of staling in breads with high-amylose resistant starch CG Arp, MJ Correa, C Ferrero Food hydrocolloids 106, 105879, 2020 | 49 | 2020 |
| High-amylose resistant starch as a functional ingredient in breads: a technological and microstructural approach CG Arp, MJ Correa, C Ferrero Food and Bioprocess Technology 11, 2182-2193, 2018 | 44 | 2018 |
| Rheological properties of rice–locust bean gum gels from different rice varieties MJ Correa, C Ferrero, C Puppo, C Brites Food Hydrocolloids 31 (2), 383-391, 2013 | 44 | 2013 |
| Resistant starches: A smart alternative for the development of functional bread and other starch-based foods CG Arp, MJ Correa, C Ferrero Food Hydrocolloids 121, 106949, 2021 | 38 | 2021 |
| Characterization of two new zinc (II) complexes with saccharinate and imidazole or benzimidazole as ligands PAM Williams, EG Ferrer, MJ Correa, EJ Baran, EE Castellano, OE Piro Journal of Chemical Crystallography 34, 285-290, 2004 | 32 | 2004 |
| Rheological and microstructural characterization of wheat dough formulated with high levels of resistant starch CG Arp, MJ Correa, C Ferrero Food and Bioprocess Technology 11, 1149-1163, 2018 | 30 | 2018 |
| Thermal behaviour of wheat starch and flour at different water levels: Effect of pectins, modified celluloses and NaCl MJ Correa, C Ferrero Starch‐Stärke 67 (3-4), 338-347, 2015 | 30 | 2015 |
| Production and Characterization of Type III Resistant Starch from Native Wheat Starch Using Thermal and Enzymatic Modifications C Arp, C. Gabriel., Correa, M. Jimena., & Ferrero Food and Bioprocess Technology 13, 1181–1192, 2020 | 28 | 2020 |
| Improving quality: Modified celluloses applied to bread dough with high level of resistant starch CG Arp, MJ Correa, C Ferrero Food Hydrocolloids 112, 106302, 2021 | 26 | 2021 |
| Techno‐functional properties of wheat flour‐resistant starch mixtures applied to breadmaking CG Arp, MJ Correa, Á Zuleta, C Ferrero International journal of food science & technology 52 (2), 550-558, 2017 | 25 | 2017 |
| Composition and physicochemical characterization of walnut flour, a by-product of oil extraction JJ Burbano, MJ Correa Plant Foods for Human Nutrition 76 (2), 233-239, 2021 | 23 | 2021 |
| Technological quality of dough and breads from commercial algarroba–wheat flour blends MJ Correa, MV Salinas, B Carbas, C Ferrero, C Brites, MC Puppo Journal of Food Science and Technology 54, 2104-2114, 2017 | 21 | 2017 |
| Molecular structure, bioavailability and bioactivity of [Cu (o-phen) 2 (cnge)](NO3) 2· 2H2O and [Cu (o-phen)(cnge)(H2O)(NO3) 2] complexes EG Ferrer, LLL Tévez, N Baeza, MJ Correa, N Okulik, L Lezama, T Rojo, ... Journal of inorganic biochemistry 101 (5), 741-749, 2007 | 21 | 2007 |
| A comparative study of commercial modified celluloses as bread making additives MJ Correa, C Ferrero International journal of food properties 18 (4), 849-861, 2015 | 20 | 2015 |
| Effect of walnut flour addition on rheological, thermal and microstructural properties of a gluten free-batter JJ Burbano, DM Cabezas, MJ Correa LWT 154, 112819, 2022 | 19 | 2022 |
| Modulation of intestinal epithelium homeostasis by extra virgin olive oil phenolic compounds M Deiana, G Serra, G Corona Food & function 9 (8), 4085-4099, 2018 | 16* | 2018 |
Cristina Ferreroprofesora de la Facultad de Ciencias Exactas, Universidad Nacional de La PlataVerified email at biol.unlp.edu.ar
