UB Paderborn / Katalog / Suche / in CDI

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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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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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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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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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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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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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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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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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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Effect of Heat Treatments in Very Acidic Conditions on Whey Protein Isolate Properties

Journal of dairy science, 1994-08, Vol.77 (8), p.2191-2198

Lupano, Cecilia E.

1994

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Effect of water content on the formation and dissociation of the amylose-lipid complex in wheat flour

Journal of agricultural and food chemistry, 1992-10, Vol.40 (10), p.1789-1793

1992

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Crystallization of honey at -20°C

International journal of food properties, 2006-04, Vol.9 (1), p.99-107

2006

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Gelling properties of whey protein isolate: influence of calcium removal by dialysis or diafiltration at acid or neutral pH

International journal of food science & technology, 1992-12, Vol.27 (6), p.615-628

1992

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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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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), 2018-11, Vol.116 (3)

2018

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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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Gelation of mixed systems whey protein concentrate–gluten in acidic conditions

Food research international, 2000-10, Vol.33 (8), p.691-696

Lupano, Cecilia Elena

2000

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

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

role of lipid oxidation on biscuit texture during storage

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

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

Lipid oxidation in biscuits: comparison of different lipid extraction methods

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

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

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

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

Effect of Heat Treatments in Very Acidic Conditions on Whey Protein Isolate Properties

Effect of water content on the formation and dissociation of the amylose-lipid complex in wheat flour

Crystallization of honey at -20°C

Gelling properties of whey protein isolate: influence of calcium removal by dialysis or diafiltration at acid or neutral pH

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

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

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

Gelation of mixed systems whey protein concentrate–gluten in acidic conditions

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