E-LIB Suche - Ergebnisse für: Panizzolo, Luis Alberto

1

Characterization of Melanoidins and Color Development in Du..:

Rodríguez, Analía ; Lema, Patricia ; Bessio, María Inés...
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8632489/. , 2021

Link: http://www.ncbi.nlm.nih...

2

Isolation and Characterization of Melanoidins from Dulce de..:

Rodríguez, Analía ; Lema, Patricia ; Bessio, María Inés...
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6891786/. , 2019

Link: http://www.ncbi.nlm.nih...

3

Color development in dulce de leche-like system. Effect of ..:

Rodríguez Blanco, Analía ; Piagentini, Andrea ; Rozycki, Sergio...
https://ojs.latu.org.uy/index.php/INNOTEC/article/view/198/198. , 2013

Link: https://ojs.latu.org.uy/..

4

Influencia del pH en la estabilidad de emulsiones elaborada..:

Maldonado, Laura ; Latorre, Karina ; Rocha, Paula...
https://ojs.latu.org.uy/index.php/INNOTEC/article/view/130/85. , 2011

Link: https://ojs.latu.org.uy/..

5

Evolución de la proteólisis durante la maduración de quesos..:

Panizzolo, Luis Alberto ; Araújo, Ana Claudia ; Taroco, Laura Vanina..
https://ojs.latu.org.uy/index.php/INNOTEC/article/view/129/84. , 2011

Link: https://ojs.latu.org.uy/..

6

Desestabilización de emulsiones aceite-agua preparadas con ..:

Abirached, Cecilia ; Medrano, Alejandra ; Panizzolo, Luis Alberto..
https://ojs.latu.org.uy/index.php/INNOTEC/article/view/126/81. , 2011

Link: https://ojs.latu.org.uy/..

7

Estabilidad de espumas formuladas con proteínas de soja tra..:

Abirached, Cecilia ; Medrano, Claudia Alejandra ; Panizzolo, Luis Alberto..
https://ojs.latu.org.uy/index.php/INNOTEC/article/view/67/58. , 2011

Link: https://ojs.latu.org.uy/..

8

Emulsifying properties of defatted rice bran concentrates e..:

Bonifacino, Carla ; Franco Fraguas, Eugenia ; López, Débora Natalia...
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.10150. ,

Link: http://hdl.handle.net/11..

9

The effect of glycation on foam and structural properties o..:

Medrano, Alejandra ; Abirached, Cecilia ; Panizzolo, Luis Alberto..
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814608008595. ,

Link: http://hdl.handle.net/11..

10

Effect of Acid Treatment on Interfacial and Foam Properties..:

Abirached, Cecilia ; Medrano, Claudia Alejandra ; Moyna, Patrick..
info:eu-repo/semantics/altIdentifier/doi/10.17265/2159-5828/2015.01.001. ,

Link: http://hdl.handle.net/11..

11

Foaming properties of soy protein isolate hydrolysates:

Panizzolo, Luis Alberto ; Añon, Maria Cristina
info:eu-repo/semantics/altIdentifier/url/http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150301.11. ,

Link: http://hdl.handle.net/11..

12

Emulsifying properties of Hydrolysates isolated from soybea..:

Panizzolo, Luis Alberto ; Añon, Maria Cristina
info:eu-repo/semantics/altIdentifier/doi/10.11648/j.ijnfs.20150402.24. ,

Link: http://hdl.handle.net/11..

13

Adsorption of chia proteins at interfaces: Kinetics of foam..:

López, Débora Natalia ; Boeris, Valeria ; Spelzini, Darío...
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0927776519302991. ,

Link: http://hdl.handle.net/11..

14

Desestabilización de emulsiones aceite-agua preparadas con ..:

Abirached, Cecilia ; Medrano, Alejandra ; Panizzolo, Luis Alberto..
info:eu-repo/semantics/altIdentifier/url/https://ojs.latu.org.uy/index.php/INNOTEC/article/view/126. ,

Link: http://hdl.handle.net/11..

15

A kinetic model for describing the effect of proteins on th..:

Panizzolo, Luis Alberto ; Mussio, Luis Eduardo ; Añon, Maria Cristina
info:eu-repo/semantics/altIdentifier/doi/. ,

Link: http://hdl.handle.net/11..