E-LIB Suche - Ergebnisse für: Milde, Laura

1

Development and consumer acceptance of gluten-free pasta en..:

Milde, Laura ; Monzón, Mariana Esther ; Olivera, Jorge Emiliano..
Revista Española de Nutrición Humana y Dietética. 26 (2022) - p. , 2022

Link: https://doi.org/10.14306..

2

Pericyte-expressed Tie2 controls angiogenesis and vessel ma..:

Teichert, Martin ; Milde, Laura ; Holm, Annegret...
Nature Communications. 8 (2017) 1 - p. , 2017

Link: https://doi.org/10.1038/..

3

Bioengineered xylanase from Misiones Argentina rainforest: ..:

Molina, Melisa A. ; Cazzaniga, Amanda ; Sgroppo, Sonia C....
Journal of Food Science. 89 (2024) 4 - p. 2124-2136 , 2024

Link: https://doi.org/10.1111/..

4

PARÁMETROS FISICOS Y TEXTURALES EN FIDEOS LIBRES DE GLUTEN ..:

Chigal, Paola Soledad ; Aizpeolea, Natalia ; Chiluk, Mario Alejandro...
DI@LOGUS. 12 (2023) 2 - p. 3-17 , 2023

Link: https://doi.org/10.33053..

5

Purification and characterization of a fungal laccase expre..:

Molina, Melisa A. ; Cazzaniga, Amanda ; Milde, Laura B....
Journal of Food Science. 88 (2023) 4 - p. 1365-1377 , 2023

Link: https://doi.org/10.1111/..

6

Changes in the physical, textural and chemical properties o..:

Milde, Laura Beatríz ; Rivero, Donovan Arie ; Chigal, Paola Soledad...
International Journal of Gastronomy and Food Science. 25 (2021) - p. 100396 , 2021

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

7

Incorporation of xanthan gum to gluten-free pasta with cass..:

Milde, Laura Beatríz ; Chigal, Paola Soledad ; Olivera, Jorge Emiliano.
LWT. 131 (2020) - p. 109674 , 2020

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

8

Evaluation of Quality of Life of Adult Patients with Celiac..:

Selleski, Nicole ; Zandonadi, Renata Puppin ; Milde, Laura B....
International Journal of Environmental Research and Public Health. 17 (2020) 19 - p. 7051 , 2020

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

9

Modelado matemático del secado de fideos libres de gluten, ..:

Chigal, Paola S. ; Milde, Laura B. ; Brumovsky, Luis A.
Revista de Ciencia y Tecnología. , 2019

Link: https://doi.org/10.36995..

10

Gluten-free Bread Based on Tapioca Starch: Texture and Sens..:

Milde, Laura B. ; Ramallo, Laura A. ; Puppo, María C.
Food and Bioprocess Technology. 5 (2010) 3 - p. 888-896 , 2010

Link: https://doi.org/10.1007/..

11

Development and consumer acceptance of gluten-free pasta en..:

Milde, Laura ; Monzón, Mariana Esther ; Olivera, Jorge Emiliano..
https://www.renhyd.org/index.php/renhyd/article/view/1510/956. , 2022

Link: https://www.renhyd.org/i..

12

Timed Ang2-targeted therapy identifies the Angiopoietin–tie..:

Gengenbacher, Nicolas ; Singhal, Mahak ; Mogler, Carolin...
https://opus.bibliothek.uni-augsburg.de/opus4/frontdoor/index/index/docId/92418. , 2021

Link: https://opus.bibliothek...

13

Evaluation of Quality of Life of Adult Patients with Celiac..:

Selleski, Nicole ; Zandonadi, Renata Puppin ; Milde, Laura B...
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7578972/. , 2020

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

14

Gluten-free Bread Based on Tapioca Starch: Texture and Sens..:

Milde, Laura Beatríz ; Ramallo, Laura Ana ; Puppo, Maria Cecilia
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11947-010-0381-x. ,

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

15

Incorporation of xanthan gum to gluten-free pasta with cass..:

Milde, Laura Beatríz ; Chigal, Paola Soledad ; Olivera, Jorge Emiliano.
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2020.109674. ,

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