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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

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...
 
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5

Isolation and Characterization of Melanoidins from Dulce de..:

Rodríguez, Analía ; Lema, Patricia ; Bessio, María Inés...
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6891786/.  , 2019
Link: http://www.ncbi.nlm.nih...
 
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6

Color development in dulce de leche-like system. Effect of ..:

Rodríguez Blanco, Analía ; Piagentini, Andrea ; Rozycki, Sergio...
https://ojs.latu.org.uy/index.php/INNOTEC/article/view/198/198.  , 2013
Link: https://ojs.latu.org.uy/..
 
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7

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

Maldonado, Laura ; Latorre, Karina ; Rocha, Paula...
https://ojs.latu.org.uy/index.php/INNOTEC/article/view/130/85.  , 2011
Link: https://ojs.latu.org.uy/..
 
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8

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

Panizzolo, Luis Alberto ; Araújo, Ana Claudia ; Taroco, Laura Vanina..
https://ojs.latu.org.uy/index.php/INNOTEC/article/view/129/84.  , 2011
Link: https://ojs.latu.org.uy/..
 
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9

Desestabilización de emulsiones aceite-agua preparadas con ..:

Abirached, Cecilia ; Medrano, Alejandra ; Panizzolo, Luis Alberto..
https://ojs.latu.org.uy/index.php/INNOTEC/article/view/126/81.  , 2011
Link: https://ojs.latu.org.uy/..
 
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10

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

Abirached, Cecilia ; Medrano, Claudia Alejandra ; Panizzolo, Luis Alberto..
https://ojs.latu.org.uy/index.php/INNOTEC/article/view/67/58.  , 2011
Link: https://ojs.latu.org.uy/..
 
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11

Emulsifying properties of defatted rice bran concentrates e..:

Bonifacino, Carla ; Franco Fraguas, Eugenia ; López, Débora Natalia...
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.10150.  ,
Link: http://hdl.handle.net/11..
 
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12

The effect of glycation on foam and structural properties o..:

Medrano, Alejandra ; Abirached, Cecilia ; Panizzolo, Luis Alberto..
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814608008595.  ,
Link: http://hdl.handle.net/11..
 
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13

Effect of Acid Treatment on Interfacial and Foam Properties..:

Abirached, Cecilia ; Medrano, Claudia Alejandra ; Moyna, Patrick..
info:eu-repo/semantics/altIdentifier/doi/10.17265/2159-5828/2015.01.001.  ,
Link: http://hdl.handle.net/11..
 
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14

Foaming properties of soy protein isolate hydrolysates:

Panizzolo, Luis Alberto ; Añon, Maria Cristina
info:eu-repo/semantics/altIdentifier/url/http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150301.11.  ,
Link: http://hdl.handle.net/11..
 
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15

Emulsifying properties of Hydrolysates isolated from soybea..:

Panizzolo, Luis Alberto ; Añon, Maria Cristina
info:eu-repo/semantics/altIdentifier/doi/10.11648/j.ijnfs.20150402.24.  ,
Link: http://hdl.handle.net/11..
 
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