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Osella, Carlos
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1

Squalene encapsulation by emulsification and freeze‐drying ..:

Sponton, Osvaldo E. ; Perez, Adrián A. ; Osella, Carlos...
Journal of Food Science.  88 (2023)  6 - p. 2523-2535 , 2023
Link: https://doi.org/10.1111/..
 
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2

Nanocomplexes based on egg white protein nanoparticles and ..:

Deseta, María Laura ; Sponton, Osvaldo E. ; Erben, Melina...
Food Research International.  148 (2021)  - p. 110597 , 2021
Link: https://doi.org/10.1016/..
 
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3

Effects of baking on γ‐aminobutyric acid and free phenolic ..:

Garzón, Antonela G. ; Erben, Melina ; Osella, Carlos A..
Journal of Food Processing and Preservation.  44 (2020)  8 - p. , 2020
Link: https://doi.org/10.1111/..
 
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4

Impact of gum arabic and sodium alginate and their interact..:

Erben, Melina ; Pérez, Adrián A. ; Osella, Carlos A...
International Journal of Biological Macromolecules.  125 (2019)  - p. 999-1007 , 2019
Link: https://doi.org/10.1016/..
 
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5

Optimization of mold wheat bread fortified with soy flour, ..:

Erben, Melina ; Osella, Carlos A
Food Science and Technology International.  23 (2017)  5 - p. 457-468 , 2017
Link: https://doi.org/10.1177/..
 
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6

Effects of puddings containing whey protein and polydextros..:

Martinelli, Marcela ; Walz, Florencia ; Goñi, Eva...
International Journal of Food Sciences and Nutrition.  68 (2017)  6 - p. 733-741 , 2017
Link: https://doi.org/10.1080/..
 
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7

Safe Foods for Celiac People:

Osella, Carlos ; Torre, Maria de La ; Sánchez, Hugo
Food and Nutrition Sciences.  5 (2014)  9 - p. 787-800 , 2014
Link: https://doi.org/10.4236/..
 
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8

Effect of soy flour and whey protein concentrate on cookie ..:

Pérez, Santiago ; Matta, Elías ; Osella, Carlos..
LWT - Food Science and Technology.  50 (2013)  1 - p. 120-125 , 2013
Link: https://doi.org/10.1016/..
 
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9

Use of sodium stearoyl lactylate and azodicarbonamide in wh..:

Alasino, Maria C. ; Osella, Carlos A. ; De La Torre, Maria A..
International Journal of Food Sciences and Nutrition.  62 (2011)  4 - p. 385-391 , 2011
Link: https://doi.org/10.3109/..
 
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10

Use of Oat Bran in Bread: Fiber and Oil Enrichment and Tech..:

Beccerica, Sofia ; Torre, María A. de la ; Sanchez, Hugo D..
Food and Nutrition Sciences.  2 (2011)  6 - p. 553-559 , 2011
Link: https://doi.org/10.4236/..
 
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11

Using white sorghum flour for gluten-free breadmaking:

Velázquez, Noemí ; Sánchez, Hugo ; Osella, Carlos.
International Journal of Food Sciences and Nutrition.  63 (2011)  4 - p. 491-497 , 2011
Link: https://doi.org/10.3109/..
 
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12

Water Redistribution and Structural Changes of Starch Durin..:

Osella, Carlos A. ; Sánchez, Hugo D. ; Carrara, Carlos R...
Starch - Stärke.  57 (2005)  5 - p. 208-216 , 2005
Link: https://doi.org/10.1002/..
 
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13

Study of dairy heterofermentative lactic acid bacilli for c..:

Capra, María Luján ; Guglielmotti, Daniela Marta ; Bochatay, Tatiana...
Food Bioscience.  56 (2023)  - p. 103168 , 2023
Link: https://doi.org/10.1016/..
 
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14

Effect of storage temperature on starch retrogradation of b..:

Aguirre, Juan Francisco ; Osella, Carlos Alberto ; Carrara, Carlos Roberto..
Starch - Stärke.  63 (2011)  9 - p. 587-593 , 2011
Link: https://doi.org/10.1002/..
 
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15

Effect of soyflour and whey protein concentrate on cookie c..:

Pérez, Santiago ; Matta, Elias Jorge ; Osella, Carlos..
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2012.06.015.  ,
Link: http://hdl.handle.net/11..
 
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