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Grosso, Antonella L.
157  Ergebnisse:
Personensuche X
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1

Comparing Quality and Functional Properties of Protein Isol..:

Cestonaro, Giulia ; Gonzalez-Ortega, Rodrigo ; Grosso, Antonella L....
Processes.  12 (2024)  3 - p. 600 , 2024
Link: https://doi.org/10.3390/..
 
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2

Early detection of acrolein precursors in vegetable oils by..:

Grosso, Antonella L. ; Morozova, Ksenia ; Ferrentino, Giovanna..
Talanta.  270 (2024)  - p. 125513 , 2024
Link: https://doi.org/10.1016/..
 
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3

Structuring vegetable oils through enzymatic glycerolysis f..:

Savchina, Ecaterina ; Grosso, Antonella L. ; Massoner, Petra...
Food Chemistry.  443 (2024)  - p. 138596 , 2024
Link: https://doi.org/10.1016/..
 
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4

Increase of walnuts' shelf life using a walnut flour protei..:

Grosso, Antonella L. ; Asensio, Claudia M. ; Grosso, Nelson R..
LWT.  118 (2020)  - p. 108712 , 2020
Link: https://doi.org/10.1016/..
 
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5

Improving walnuts' preservation by using walnut phenolic ex..:

Grosso, Antonella L. ; Riveros, Cecilia ; Asensio, Claudia M...
Journal of Food Science.  85 (2020)  10 - p. 3043-3051 , 2020
Link: https://doi.org/10.1111/..
 
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6

Antioxidant Activity Displayed by Phenolic Compounds Obtain..:

Grosso, Antonella L. ; Asensio, Claudia M. ; Nepote, Valeria.
Journal of the American Oil Chemists' Society.  95 (2018)  11 - p. 1409-1419 , 2018
Link: https://doi.org/10.1002/..
 
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7

Sensory Quality Preservation of Coated Walnuts:

Grosso, Antonella L. ; Asensio, Claudia M. ; Grosso, Nelson R..
Journal of Food Science.  82 (2016)  1 - p. 185-193 , 2016
Link: https://doi.org/10.1111/..
 
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8

Increased oilseed shelf life using peanut flour biopackages:

Riveros, Cecilia Gabriela ; Grosso, Antonella Luciana ; Aguirre, Alicia.
Journal of the American Oil Chemists' Society.  99 (2021)  2 - p. 153-162 , 2021
Link: https://doi.org/10.1002/..
 
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9

Sensory and Chemical Stabilities of High‐Oleic and Normal‐O..:

Martín, María Paula ; Grosso, Antonella Luciana ; Nepote, Valeria.
Journal of Food Science.  83 (2018)  9 - p. 2362-2368 , 2018
Link: https://doi.org/10.1111/..
 
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10

Facilitadores y Obstaculizadores que Presentan las Familias..:

Antonel, Micaela ; Corral, Florencia V ; Grosso, Antonella
https://revistas.unc.edu.ar/index.php/aifp/article/view/20757/20386.  , 2018
Link: https://revistas.unc.edu..
 
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11

Quality preservation of walnut kernels using edible coating:

Grosso, Antonella Luciana ; Asensio, Claudia Mariana ; Nepote, Valeria.
info:eu-repo/semantics/altIdentifier/doi/10.3989/gya.0350181.  ,
Link: http://hdl.handle.net/11..
 
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12

Increase of walnuts' shelf life using a walnut flour protei..:

Grosso, Antonella Luciana ; Asensio, Claudia Mariana ; Grosso, Nelson.
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2019.108712.  ,
Link: http://hdl.handle.net/11..
 
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13

Efecto conservante de una cubierta comestible elaborada a p..:

Grosso, Antonella Luciana ; Camiletti, Ornella Francina ; Martín, María Paula...
info:eu-repo/semantics/altIdentifier/url/https://alimentos.org.ar/wp-content/uploads/2021/02/CYTAL2019-Libro-de-Resumenes.pdf.  ,
Link: http://hdl.handle.net/11..
 
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14

Correlación entre indicadores químicos y sensoriales de det..:

Grosso, Antonella Luciana ; Bertola, Agustina del Pilar ; Grosso, Nelson.
info:eu-repo/semantics/altIdentifier/url/https://rdu.unc.edu.ar/handle/11086/15172.  ,
Link: http://hdl.handle.net/11..
 
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15

Conservación de la calidad de nueces producidas en Argentin..:

Grosso, Antonella Luciana
info:eu-repo/semantics/altIdentifier/url/https://rdu.unc.edu.ar/handle/11086/11333.  ,
Link: http://hdl.handle.net/11..
 
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