Dr. Pablo Daniel Ribotta
ICYTAC, CONICET, Córdoba, Argentina
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Academic Career Length
28Years (1999-Present)
(Calculated once Scilit publication data is synced: current year − year of first publication + 1)
Representative Publications
View All Publications1 March 2004 in Food Hydrocolloids
Journal Article
Pablo Daniel RibottaGPGabriela Teresa Perez
Gabriela Teresa PerezALA.E. León
A.E. León
MAM.C. Añón
M.C. Añón
1 March 2009 in Food Hydrocolloids
Journal Article
LSL.S. Sciarini
L.S. Sciarini
FMF. Maldonado
F. Maldonado
Pablo Daniel RibottaGPGabriela Teresa Perez
Gabriela Teresa PerezALA.E. León
A.E. León
1 April 2019 in Food Hydrocolloids
Journal Article
AGAgustín González
Agustín GonzálezGGGabriela Gastelú
Gabriela GastelúGBGabriela N. Barrera
Gabriela N. Barrera
Pablo Daniel RibottaCICecilia I. Álvarez Igarzabal
Cecilia I. Álvarez Igarzabal20 June 2008 in Food and Bioprocess Technology
Journal Article
LSLorena S. Sciarini
Lorena S. Sciarini
Pablo Daniel RibottaALAlberto E. León
Alberto E. León
GPGabriela Teresa Perez
Gabriela Teresa Perez1 August 2012 in Journal of Food Engineering
Journal Article
LSL.S. Sciarini
L.S. Sciarini
Pablo Daniel RibottaALA.E. León
A.E. León
GPGabriela Teresa Perez
Gabriela Teresa Perez6 January 2001 in Journal of Agricultural and Food Chemistry
Journal Article
Pablo Daniel RibottaALAlberto E. León
Alberto E. León
MAMaría Cristina Añón
María Cristina Añón
About Me
Pablo Daniel Ribotta is a professor of Food Technology at Facultad de Ciencias Exactas, Físicas y Naturales of Universidad Nacional de Córdoba (Argentina) and a member of the Research Council of Argentina (CONICET). He is a chemical engineer and has a Ph.D. from Universidad Nacional de La Plata. He has over 200 scientific articles including peer-reviewed journal papers, patents, book chapters, and refereed conference papers. His research interests include processing and industrial quality of grains and flours; the development of new products, processes, ingredients, and food formulations; and the evaluation of the physical, chemical, and functional properties of ingredients and food products. Processing methods include milling, baking, drying, microencapsulation, and extrusion.