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Panizzolo, Luis Alberto
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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/..
 
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2

Characterization of Melanoidins and Color Development in Du..:

Rodríguez, Analía ; Lema, Patricia ; Bessio, María Inés...
Frontiers in Nutrition.  8 (2021)  - p. , 2021
Link: https://doi.org/10.3389/..
 
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3

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/..
 
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4

Optimization of emulsification conditions with rice bran co..:

Bonifacino, Carla ; López, Débora N. ; Palazolo, Gonzalo G...
Journal of Food Science.  89 (2024)  4 - p. 2174-2187 , 2024
Link: https://doi.org/10.1111/..
 
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5

Study of emulsifying properties of soluble proteins obtaine..:

Bonifacino, Carla ; Palazolo, Gonzalo G. ; Panizzolo, Luis A..
Journal of the American Oil Chemists' Society.  98 (2021)  8 - p. 851-860 , 2021
Link: https://doi.org/10.1002/..
 
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6

Interactions and Dissociation Constants of Galactomannan Re..:

Vilaró, Pilar ; Sampl, Carina ; Teichert, Gundula...
Polymers.  12 (2020)  12 - p. 3040 , 2020
Link: https://doi.org/10.3390/..
 
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7

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

López, Débora N. ; Boeris, Valeria ; Spelzini, Darío...
Colloids and Surfaces B: Biointerfaces.  180 (2019)  - p. 503-507 , 2019
Link: https://doi.org/10.1016/..
 
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8

Emulsifying properties of defatted rice bran concentrates e..:

Bonifacino, Carla ; Franco‐Fraguas, Eugenia ; López, Débora N...
Journal of the Science of Food and Agriculture.  100 (2019)  3 - p. 1336-1343 , 2019
Link: https://doi.org/10.1002/..
 
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9

Effect of Acid Modification of Soy Glycinin on Its Interfac..:

Abirached, Cecilia ; Medrano, Alejandra ; Añón, María C..
Journal of the American Oil Chemists' Society.  95 (2018)  3 - p. 313-323 , 2018
Link: https://doi.org/10.1002/..
 
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10

Isolation and characterization of galactomannans from Proso..:

Vilaró, Pilar ; Bennadji, Zohra ; Budelli, Eliana...
Food Hydrocolloids.  77 (2018)  - p. 711-719 , 2018
Link: https://doi.org/10.1016/..
 
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11

Antibody Profile of Colostrum and the Effect of Processing ..:

Rodríguez-Camejo, Claudio ; Puyol, Arturo ; Fazio, Laura...
Journal of Human Lactation.  34 (2017)  1 - p. 137-147 , 2017
Link: https://doi.org/10.1177/..
 
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12

Study of the browning and gelation kinetics in a concentrat..:

Rodríguez, Analía ; Cuffia, Facundo ; Piagentini, Andrea M...
International Journal of Dairy Technology.  70 (2016)  2 - p. 197-203 , 2016
Link: https://doi.org/10.1111/..
 
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13

Effect of calcium salts and surfactant concentration on the..:

Mrquez, Andrs L. ; Medrano, Alejandra ; Panizzolo, Luis A..
Journal of Colloid and Interface Science.  341 (2010)  1 - p. 101-108 , 2010
Link: https://doi.org/10.1016/..
 
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14

Repetitive manufacturing planning and control systems: a fr..:

DE TONI and ROBERTO PANIZZOLO, ALBERTO
Production Planning & Control.  8 (1997)  5 - p. 500-508 , 1997
Link: https://doi.org/10.1080/..
 
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15

Operations Management Techniques in Intermittent andRepetit..:

De Toni, Alberto ; Panizzolo, Roberto
International Journal of Operations & Production Management.  13 (1993)  5 - p. 12-32 , 1993
Link: https://doi.org/10.1108/..
 
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