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Results:
1-25
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Results: 25
Authors:
Martinez, GA
Civello, PM
Chaves, AR
Anon, MC
Citation: Ga. Martinez et al., Characterization of peroxidase-mediated chlorophyll bleaching in strawberry fruit, PHYTOCHEM, 58(3), 2001, pp. 379-387
Authors:
Ribotta, PD
Leon, AE
Anon, MC
Citation: Pd. Ribotta et al., Effect of freezing and frozen storage of doughs on bread quality, J AGR FOOD, 49(2), 2001, pp. 913-918
Authors:
Anon, MC
Sorgentini, DA
Wagner, JR
Citation: Mc. Anon et al., Relationships between different hydration properties of commercial and laboratory soybean isolates, J AGR FOOD, 49(10), 2001, pp. 4852-4858
Authors:
Pan, LG
Noli, A
Campana, A
Barrera, M
Tomas, MC
Anon, MC
Citation: Lg. Pan et al., Influence of the operating conditions on acid degumming process in sunflower seed oil, J AM OIL CH, 78(5), 2001, pp. 553-554
Authors:
Rumbo, M
Chirdo, FG
Fossati, CA
Anon, MC
Citation: M. Rumbo et al., Analysis of anti-prolamin monoclonal antibody reactivity using prolamin fractions purified by preparative electrophoresis, FOOD AGR IM, 12(1), 2000, pp. 41-52
Authors:
Otero, MA
Wagner, JR
Vasallo, MC
Garcia, L
Anon, MC
Citation: Ma. Otero et al., Thermal behavior and hydration properties of yeast proteins from Saccharomyces cerevisiae and Kluyveromyces fragilis, FOOD CHEM, 69(2), 2000, pp. 161-165
Authors:
Chirdo, FG
Rumbo, M
Carabajal, P
Mavromatopulos, E
Castagnino, N
Anon, MC
Fossati, CA
Citation: Fg. Chirdo et al., Determination of anti-omega-gliadin antibodies in serologic tests for coeliac disease, SC J GASTR, 35(5), 2000, pp. 508-516
Authors:
Serradell, MDA
Rozenfeld, PA
Martinez, GA
Civello, PM
Chaves, AR
Anon, MC
Citation: Mda. Serradell et al., Polyphenoloxidase activity from strawberry fruit (Fragaria x ananassa, Duch., cv Selva): characterisation and partial purification, J SCI FOOD, 80(9), 2000, pp. 1421-1427
Authors:
Wagner, JR
Sorgentini, DA
Anon, MC
Citation: Jr. Wagner et al., Relation between solubility and surface hydrophobicity as an indicator of modifications during preparation processes of commercial and laboratory-prepared soy protein isolates, J AGR FOOD, 48(8), 2000, pp. 3159-3165
Authors:
Castellani, OF
Martinez, EN
Anon, MC
Citation: Of. Castellani et al., Amaranth globulin structure modifications induced by enzymatic proteolysis, J AGR FOOD, 48(11), 2000, pp. 5624-5629
Authors:
Pan, LG
Campana, A
Tomas, MC
Anon, MC
Citation: Lg. Pan et al., A kinetic study of phospholipid extraction by degumming process in sunflower seed oil, J AM OIL CH, 77(12), 2000, pp. 1273-1276
Authors:
Ortiz, SEM
Anon, MC
Citation: Sem. Ortiz et Mc. Anon, Analysis of products, mechanisms of reaction, and some functional properties of soy protein hydrolysates, J AM OIL CH, 77(12), 2000, pp. 1293-1301
Authors:
Martini, S
Anon, MC
Citation: S. Martini et Mc. Anon, Determination of wax concentration in sunflower seed oil, J AM OIL CH, 77(10), 2000, pp. 1087-1092
Authors:
Puppo, MC
Sorgentini, DA
Anon, MC
Citation: Mc. Puppo et al., Rheological study of dispersions prepared with modified soybean protein isolates, J AM OIL CH, 77(1), 2000, pp. 63-71
Authors:
Chirdo, FG
Rumbo, M
Carabajal, P
Castagnino, N
Mavromatopulos, E
Cirincione, V
Anon, MC
Fossati, CA
Citation: Fg. Chirdo et al., Analysis of anti-gliadin antibodies by immunoblot analysis and enzyme-linked immunosorbent assay using gliadin fractions as antigens, J PED GASTR, 29(2), 1999, pp. 171-177
Authors:
Berli, CLA
Deiber, JA
Anon, MC
Citation: Cla. Berli et al., Connection between rheological parameters and colloidal interactions of a soy protein suspension, FOOD HYDROC, 13(6), 1999, pp. 507-515
Authors:
Puppo, MC
Anon, MC
Citation: Mc. Puppo et Mc. Anon, Rheological properties of acidic soybean protein gels: Salt addition effect, FOOD HYDROC, 13(2), 1999, pp. 167-176
Authors:
Jovanovich, G
Anon, MC
Citation: G. Jovanovich et Mc. Anon, Amylose-lipid complex, physicochemical properties and the effects of different variables, FOOD SCIENC, 32(2), 1999, pp. 95-101
Authors:
Puppo, MC
Anon, MC
Citation: Mc. Puppo et Mc. Anon, Soybean protein dispersions at acid pH. Thermal and rheological properties, J FOOD SCI, 64(1), 1999, pp. 50-56
Authors:
Castellani, OF
Martinez, EN
Anon, MC
Citation: Of. Castellani et al., Role of disulfide bonds upon the structural stability of an amaranth globulin, J AGR FOOD, 47(8), 1999, pp. 3001-3008
Authors:
Rumbo, M
Chirdo, FG
Giorgieri, SA
Fossati, CA
Anon, MC
Citation: M. Rumbo et al., Preparative fractionation of gliadins by electrophoresis at pH 3.1 (A-PAGE), J AGR FOOD, 47(8), 1999, pp. 3243-3247
Authors:
Berli, CLA
Deiber, JA
Anon, MC
Citation: Cla. Berli et al., Heat-induced phenomena in soy protein suspensions. Rheometric data and theoretical interpretation, J AGR FOOD, 47(3), 1999, pp. 893-900
Authors:
Jovanovich, G
Anon, MC
Citation: G. Jovanovich et Mc. Anon, Amylose-lipid complex dissociation. A study of the kinetic parameters, BIOPOLYMERS, 49(1), 1999, pp. 81-89
Authors:
Herrera, ML
Falabella, C
Melgarejo, M
Anon, MC
Citation: Ml. Herrera et al., Isothermal crystallization of hydrogenated sunflower oil: II. Growth and solid fat content, J AM OIL CH, 76(1), 1999, pp. 1-6
Authors:
Castellani, OF
Martinez, EN
Anon, MC
Citation: Of. Castellani et al., Structural modifications of an amaranth globulin induced by pH and NaCl, J AGR FOOD, 46(12), 1998, pp. 4846-4853
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