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Volatile compounds of Argentinean honeys: Correlation with floral and geographical origin

Food chemistry, 2018-04, Vol.246, p.32-40

2018

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In vivo effects of Maillard reaction products derived from biscuits

Food chemistry, 2016-04, Vol.196, p.204-210

2016

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Antioxidant capacity of Maillard reaction products in the digestive tract: An in vitro and in vivo study

Food chemistry, 2019-03, Vol.276, p.443-450

2019

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role of lipid oxidation on biscuit texture during storage

International journal of food science & technology, 2014-08, Vol.49 (8), p.1925-1931

2014

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Preliminary Study on Effect of Agricultural Activities in Pollen Spectrum of Argentinean Honey

Journal of Apicultural Science, 2019-06, Vol.63 (1), p.61-68

2019

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Geographical discrimination of honeys through antioxidant capacity, mineral content and colour

International journal of food science & technology, 2015-12, Vol.50 (12), p.2598-2605

2015

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Optimization of Basic Ingredient Combination for Sandwich Cookie Filling Using Response Surface Methodology

Food and bioprocess technology, 2013-07, Vol.6 (7), p.1847-1855

2013

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Efecto del tratamiento térmico con ultrasonido sobre la calidad físico-química y el proceso de cristalización de la miel

Revista de la Facultad de Agronomía (La Plata, Argentina), 2022-07, Vol.121 (1), p.86

2022

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Whey protein concentrate gels with different sucrose content: Instrumental texture measurements and sensory perception

International dairy journal, 2013-01, Vol.28 (1), p.24-31

2013

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Rheological, thermal and sensory properties of whey protein concentrate/pectin-fortified mashed potatoes made from dehydrated flakes

International journal of food science & technology, 2013-05, Vol.48 (5), p.1035-1040

2013

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Sensory and texture properties of "chipá": Influence of ingredients and storage conditions of batter

Cogent food & agriculture, 2016-12, Vol.2 (1)

2016

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Influence of Milk, Corn Starch, and Baking Conditions on the Starch Digestibility, Gelatinization, and Fracture Stress of Biscuits

Cereal chemistry, 2012-07, Vol.89 (4), p.205-210

2012

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Starch Characterisation of Araucaria angustifolia and Araucaria araucana Seeds

Die Stärke, 2007-06, Vol.59 (6), p.284-289

2007

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Structure and Functionality of Whey Protein Concentrate-Based Products with Different Water Contents

Food and bioprocess technology, 2013, Vol.6 (1), p.217-227

2013

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Lipid oxidation in biscuits: comparison of different lipid extraction methods

Journal of food measurement & characterization, 2015-03, Vol.9 (1), p.104-109

2015

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Comparative Study of the Starch Digestibility of Araucaria angustifolia and Araucaria araucana Seed Flour

Die Stärke, 2008-03, Vol.60 (3-4), p.192-198

2008

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Selected Properties of Araucaria Angustifolia and Araucaria Araucana Seed Protein

International journal of food properties, 2011, Vol.14 (1), p.84-91

2011

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Properties of gels from whey protein concentrate and honey at different pHs

Food research international, 2003, Vol.36 (1), p.25-33

2003

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VISCOELASTIC PROPERTIES OF WHEY PROTEIN CONCENTRATE GELS WITH HONEY AND WHEAT FLOUR AT DIFFERENT pH

Journal of texture studies, 2009-06, Vol.40 (3), p.319-333

2009

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Unifloral honeys of the province of Buenos Aires, Argentine

Journal of the science of food and agriculture, 2005-06, Vol.85 (8), p.1389-1396

2005

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Whey protein concentrate gels with honey and wheat flour

Food research international, 2005-01, Vol.38 (5), p.511-522

2005

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Correlations of sensory parameters with physicochemical characteristics of Argentinean honeys by multivariate statistical techniques

International journal of food science & technology, 2018-05, Vol.53 (5), p.1176-1184

2018

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Color, cenizas y capacidad antioxidante de mieles de la provincia de Buenos Aires, Argentina

Revista de la Facultad de Agronomía (La Plata, Argentina), 2016 (1), p.77-82

2016

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Vinculación formativa entre Escuelas Agropecuarias de la provincia de Buenos Aires y la Universidad de La Plata, como insumo para las agroindustrias escolares y la multiplicación de saberes a nivel local

Revista de la Facultad de Agronomía (La Plata, Argentina), 2017 (3), p.149-157

2017

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Sensory and texture properties of chip : Influence of ingredients and storage conditions of batter

Cogent food & agriculture, 2016-12, Vol.2 (1)

2016

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Volatile compounds of Argentinean honeys: Correlation with floral and geographical origin

In vivo effects of Maillard reaction products derived from biscuits

Antioxidant capacity of Maillard reaction products in the digestive tract: An in vitro and in vivo study

role of lipid oxidation on biscuit texture during storage

Preliminary Study on Effect of Agricultural Activities in Pollen Spectrum of Argentinean Honey

Geographical discrimination of honeys through antioxidant capacity, mineral content and colour

Optimization of Basic Ingredient Combination for Sandwich Cookie Filling Using Response Surface Methodology

Efecto del tratamiento térmico con ultrasonido sobre la calidad físico-química y el proceso de cristalización de la miel

Whey protein concentrate gels with different sucrose content: Instrumental texture measurements and sensory perception

Rheological, thermal and sensory properties of whey protein concentrate/pectin-fortified mashed potatoes made from dehydrated flakes

Sensory and texture properties of "chipá": Influence of ingredients and storage conditions of batter

Influence of Milk, Corn Starch, and Baking Conditions on the Starch Digestibility, Gelatinization, and Fracture Stress of Biscuits

Starch Characterisation of Araucaria angustifolia and Araucaria araucana Seeds

Structure and Functionality of Whey Protein Concentrate-Based Products with Different Water Contents

Lipid oxidation in biscuits: comparison of different lipid extraction methods

Comparative Study of the Starch Digestibility of Araucaria angustifolia and Araucaria araucana Seed Flour

Selected Properties of Araucaria Angustifolia and Araucaria Araucana Seed Protein

Properties of gels from whey protein concentrate and honey at different pHs

VISCOELASTIC PROPERTIES OF WHEY PROTEIN CONCENTRATE GELS WITH HONEY AND WHEAT FLOUR AT DIFFERENT pH

Unifloral honeys of the province of Buenos Aires, Argentine

Whey protein concentrate gels with honey and wheat flour

Correlations of sensory parameters with physicochemical characteristics of Argentinean honeys by multivariate statistical techniques

Color, cenizas y capacidad antioxidante de mieles de la provincia de Buenos Aires, Argentina

Vinculación formativa entre Escuelas Agropecuarias de la provincia de Buenos Aires y la Universidad de La Plata, como insumo para las agroindustrias escolares y la multiplicación de saberes a nivel local

Sensory and texture properties of chip : Influence of ingredients and storage conditions of batter

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