E-LIB Suche - Ergebnisse für: Luis Alberto Panizzolo

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

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/..

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/..

4

Data_Sheet_1_Characterization of Melanoidins and Color Deve..:

Analía Rodríguez ; Patricia Lema ; María Inés Bessio...
doi:10.3389/fnut.2021.753476.s001. , 2021

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

5

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/..

6

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/..

7

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/..

8

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/..

9

Evolución del desarrollo del color en sistema modelo de com..:

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

Link: https://doaj.org/article..

10

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

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

Link: https://doaj.org/article..

11

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

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

Link: https://doaj.org/article..

12

Desestabilización de emulsiones aceite-agua preparadas con ..:

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

Link: https://doaj.org/article..

13

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

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

Link: https://doaj.org/article..

14

Data_Sheet_1_Characterization of Melanoidins and Color Deve..:

Analía Rodríguez (11679451) ; Patricia Lema (11679454) ; María Inés Bessio (11679457)...
https://figshare.com/articles/dataset/Data_Sheet_1_Characterization_of_Melanoidins_and_Color_Development_in_Dulce_de_Leche_a_Confectionary_Dairy_Product_With_High_Sucrose_Content_Evaluation_of_pH_Effect_an_Essential_Manufacturing_Process_Parameter_pdf/16987690. , 2021

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

15

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...