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

1

Influence of temperature and time in sous-vide cooking on p..:

Gámbaro, Adriana ; Panizzolo, Luis Alberto ; Hodos, Natalia...
International Journal of Gastronomy and Food Science. 32 (2023) - p. 100701 , 2023

Link: https://doi.org/10.1016/..

2

Isolation and Characterization of Melanoidins from Dulce de..:

Rodríguez, Analía ; Lema, Patricia ; Bessio, María Inés...
Molecules. 24 (2019) 22 - p. 4163 , 2019

Link: https://doi.org/10.3390/..

3

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...

4

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...

5

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..

6

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..

7

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..

8

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..

9

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..

10

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..

11

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..

12

Characterization of Melanoidins and Color Development in Du..:

Analía Rodríguez ; Patricia Lema ; María Inés Bessio...
https://www.frontiersin.org/articles/10.3389/fnut.2021.753476/full. , 2021

Link: https://doi.org/10.3389/..

13

Isolation and Characterization of Melanoidins from Dulce de..:

Analía Rodríguez ; Patricia Lema ; María Inés Bessio...
https://www.mdpi.com/1420-3049/24/22/4163. , 2019

Link: https://doi.org/10.3390/..

14

Isolation and Characterization of Melanoidins from Dulce de..:

Analía Rodríguez ; Patricia Lema ; María Inés Bessio...
https://dx.doi.org/10.3390/molecules24224163. , 2019

Link: https://doi.org/10.3390/..

15

Whey protein concentration by ultrafiltration and study of ..:

Sidiane Iltchenco ; Daiane Preci ; Carla Bonifacino...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000500602&lng=en&tlng=en. , 2018

Link: https://doi.org/10.1590/..