Investigación y Transferencia

2023

• CASTRO, D. PIAGENTINI, A. and PIROVANI M.E. (2023). Quality attributes of Pitanga (Eugenia uniflora L.) during postharvest storage as affected by ripening stage and storage temperature. Journal of Berry Research. 13 (2). 1-15.
• SPONTON, O., PEREZ, A., BOSCH, M., OSELLA, C., CUFFIA, F., FENOGLIO, C., PIAGENTINI, A., SANTIAGO, L. (2023). Squalene encapsulation by emulsification and freeze-drying process. Effects on bread fortification. Journal of Food Science.
• Villamil-Galindo E, Gastélum-Estrada A, Chuck-Hernandez C, Antunes-Ricardo M, Reza-Zaldivar EE, Piagentini A, Jacobo-Velázquez DA. (2023). Kinetic Ultrasound-Assisted Extraction as a Sustainable Approach for the Recovery of Phenolics Accumulated through UVA Treatment in Strawberry By-Products. Foods. 12(16):2989.

2022

• FAICÁN, M. A., PIAGENTINI, A., PIROVANI, M.E.. 2022. Vacuum impregnation of fresh-cut apples with osmotic solutions containing honey. Rev. Fac. Nac. Agron. Medellín 75(3): 10089-10100. ISSN 0304-2847 / e-ISSN 2248-7026. .
• MENDEZ-GALARRAGA, M., VAN DE VELDE, F, PIAGENTINI, A.; PIROVANI, M. (2022) Kinetic modeling of the changes in bioactive compounds and quality attributes of fresh-cut strawberries stored in controlled atmospheres with high oxygen alone or with carbon dioxide Postharvest Biology and Technology 190, 111947. 
• VILLAMIL-GALINDO, E., ANTUNES, R., PPIAGENTINI, A.M., JACOBO VELAZQUEZ D.A. (2022). Adding value to strawberry agro-industrial by-products through UVA-induced biofortification of antioxidant and anti-inflammatory phenolic compounds. Frontiers in Nutrition. ISSN=2296-861X.
• VAN DE VELDE, F.; VIGNATTI, C.; MENDEZ GALARRAGA, P.; GOMILA, M.; FENOGLIO, C.; DONDA ZDINDEN, M.; PIROVANI, M. (2022) Intestinal and colonic bioaccessibility of phenolic compounds from fruit smoothies as affected by thermal processing and storage conditions. Food Research International 155, 111086.
• VILLAMIL-GALINDO E., PIAGENTINI A.M. 2022. Sequential ultrasound-assisted extraction of pectin and phenolic compounds for the valorisation of `Granny Smith´ apple peel. Food Bioscience, 49, 101958. Parte del número especial SI: Fruit waste to health: Extraction, analysis, and bio-active properties with their application in food and nutrition, editado por Carlos Cespedes y Nile Shivraj Hariram. 

2021

• CORTEZ, JUAN D.; FAICÁN, MARÍA A.; PIROVANI, MARÍA E.; PIAGENTINI, ANDREA M.Improving fresh-cut apple quality and healthy potential-related attributes through mild vacuum impregnation process. J. of Food Processing and Preservation.
• FRISÓN, L. N.; RIVAS, M. ZL; CHIERICATTI, C. A.; PIAGENTINI A. M. 2021. Efecto de la radiación UV-C sobre la calidad y la flora fúngica contaminante natural de arándanos (Vaccinium corymbosum L. variedad O´Neal). Revista Del Laboratorio Tecnológico del Uruguay, INNOTEC No. 22 (e575). ISSN 1688-6593. 
•  GONZÁLEZ-GONZÁLEZ, G.; FAICÁN, M.; PIAGENTINI, A.; PIROVANI, M. (2021) Impregnación por vacío suave con miel en naranjas mínimamente procesadas. Revista Iberoamericana de Tecnología Postcosecha, vol. 22, núm. 2, 2021. Asociación Iberoamericana de Tecnología Postcosecha, S.C., México.
• LOYEAU PA, SPOTTI MJ, VINDEROLA G, CARRARA, CR. (2021). Encapsulation of potential probiotic and canola oil through emulsification and ionotropic gelation, using protein/polysaccharides Maillard conjugates as emulsifiers. LWT 150, 111980.
• REYES, M.S.; VIGNATTI, CH.; PIROVANI, M.E. (2021) Relación entre la frecuencia de consumo de frutas y hortalizas y la elección de la carrera en universitarios argentinos. Revista RBBA – Revista Binacional Brasil Argentina: diálogo entre as ciencias, vol 10, N1, 440-454. DOI:   ISSN  2316-1205. On-line. ISSN: 2316-1205
• RODRÍGUEZ-ARZUAGA M., SALSI M.S., PIAGENTINI A.M. (2021). Storage quality of fresh cut apples treated with yerba mate (Ilex paraguariensis). Journal of Food Science and Technology. 58 (1), 186–196.
• VILLAMIL-GALINDO, ESTEBAN; VAN DE VELDE, FRANCO; PIAGENTINI, ANDREA M. 2021. Strawberry agro-industrial by-products as a source of bioactive compounds: Effect of cultivar on the phenolic profile and antioxidant capacity. Bioresources and Bioprocessing, 8, 61 (2021). https://doi.org/10.1186/s40643-021-00416-z.

2020

• CASTRO, D; ROZYCKI, V.; CORTEZ LATORRE, J.D.; ALESSO C.A.; EXNER, E.D.L; PIAGENTINI, A.M.; PIROVANI, M.E. (2020) Variation of Eugenia uniflora L. fruit quality attributes in the south of the Argentine Gran Chaco. Forests Trees and Livelihoods. Vol 29 (2) 130-142. ISSN 1471-8028
• VAN DE VELDE, F; MENDEZ GALARRAGA, P. ; PIROVANI, M. (2020) Effect of enriched O2 and CO2 atmospheres on the overall quality and the bioactive potential of fresh blackberries. Postharvest Biology and Tecnology vol 164. ISSN 0925-5214 
• VILLAMIL-GALINDO, ESTEBAN; VAN DE VELDE, FRANCO; PIAGENTINI, ANDREA M. 2020. Extracts from strawberry by-products rich in phenolic compounds reduce the activity of apple polyphenol oxidase. LWT – Food Science and Technology, 133, 110097, ISSN 0023-6438
• ZACARÍAS MF, REINHEIMER JA, VINDEROLA G, KULOZIK U, AMBROS S. 2020. Effects of conventional and nonconventional drying on the stability of Bifidobacterium animalis subsp. lactis INL1. Int J Dairy Technol 73(3): 625-33.
•  ZAVADIAV, S.; BLAZIC, M.; VAN DE VELDE, F.; VIGNATTI, C.; FENOGLIO, C.; PIAGENTINI, A.M.; PIROVANI, M.E.; PEROTTI, M.C..; KOVACEVIC, D.B.; PUTNIK, P. (2020) Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products. Foods. 9 (11), 1537; ISSN 2304-8158

2019

• FIORAMONTI SA, STEPANIC EM, TIBALDO AM, PAVÓN YL, SANTIAGO LG. (2019). Spray dried flaxseed oil powdered microcapsules obtained using milk whey proteins-alginate double layer emulsions. Food Research International 119, 931-940.
• RODRÍGUEZ-ARZUAGA, M.; RÍOS, G.; PIAGENTINI, A. M. 2019. Mild heat treatments before minimal processing reduce browning susceptibility and increase total phenolic content of low-chill apple cultivars. Journal of Food Processing and Preservation; 43:e14209.
• RIVAS, M. Z.; PIAGENTINI, A. M.; FRISÓN, L. N. 2019. Flora fúngica contaminante natural de arándanos (Vaccinium corymbosum L. O´Neal) frescos y tratados térmicamente. FAVE – Ciencias Agrarias 18 (2), 7-18. ISSN 2346-9129.
• SPOTTI MJ, LOYEAU PA, MARANGÓN A, NOIR H, RUBIOLO AC, CARRARA CR. (2019). Influence of Maillard reaction extent on acid induced gels of whey proteins and dextrans. Food Hydrocolloids, 91, 224-231.
• VAN DE VELDE, F, MÉNDEZ-GALARRAGA, MP, GRACE, M.H.; FENOGLIO, C.; LILA, M.A.; PIROVANI, M.E., (2019) Changes of high oxygen and high carbon dioxide atmospheres on the general quality and the polyphenolic profile of strawberries. Postharvest Biology and Technology 148 (2019) 49–57.
• VAN DE VELDE, F.; ESPOSITO, D, OVERALL, J; MENDEZ GALLARRAGA, P.; GRACE, M.H.; PIROVANI, M.E., LILA, M.A. (2019) Changes in the bioactive properties of strawberries caused by the storage in oxygen and carbon dioxide-enriched atmospheres. Food Science & Nutrition . 
• ZACARÍAS MF, BINETTI A, BOCKELMANN W, REINHEIMER JA, HELLER KJ, VINDEROLA G. 2019. Safety, functional properties and technological performance in whey-based media of probiotic candidates from human breast milk. Int Microbiol 22(2): 265-77.

2018

• BECK S, BERNER AM, BIGNELL G, BOND M, CALLANAN MJ, CHERVOVA O, CONDE L, CORPAS M, ECKER S, ELLIOT HR, FIORAMONTI SA, FLANAGAN AM, GAENTZCH R, y col. (2018). PGP-UK: a research and citizen science hybrid project in support of personalized medicine. BMC Medical Genomics, 11:108.
• CASTEL V., RUBIOLO A., CARRARA C. (2018). Brea gum as wall material in the microencapsulation of corn oil by spray drying: Effect of inulin addition. Food Research International, 103:76–83.
• CASTEL V, RUBIOLO AC, CARRARA CR. (2018). Brea gum as wall material in the microencapsulation of corn oil by spray drying: Effect of inulin addition. Food Research International 103, 76-83.
• CORTEZ, JUAN D.; FAICÁN, MARÍA A.; PIROVANI, MARÍA E.; PIAGENTINI, ANDREA M. (2018) Determinación de polifenoles en frutas con vitamina c incorporada: metodología para mejorar la especificidad del ensayo de Folin-Ciocalteu. Revista Iberoamericana De Tecnología Postcosecha, Vol. 19, Núm. 2.
• FAICÁN, M.A; CORTEZ, J.D.; PIAGENTINI, A.M.; PIROVANI, M. E. (2018) Impregnación por vacío: Impacto de las variables tecnológicas para la obtención de manzanas mínimamente procesadas. Revista Iberoamericana de Tecnología Postcosecha, vol. 19, núm. 2. Asociación Iberoamericana de Tecnología Postcosecha, S.C., México 
• LOYEAU PA, SPOTTI MJ, VANDEN BRABER NL, ROSSI YE, MONTENEGRO MA, VINDEROLA G, CARRARA CR. (2018). Microencapsulation of Bifidobacterium animalis subsp. Lactis INL1 using whey proteins and dextrans conjugates as wall materials. Food Hydrocolloids, 85, 129-135.
• MARTINELLI, M.,  HICK, E.,  WALZ, F., DRAGO, S. (2018). Effects of cereal bar containing polydextrose on subjective feelings of appetite and energy intake in overweight adults over 15 d.  International Journal of Food Sciences and Nutrition. Published Online: 18 Jan 2018
• MÉNDEZ-GALARRAGA, MP, SALSI, MS, PIAGENTINI, AM, PIROVANI, ME (2018) Spray washing disinfection with peracetic acid in the processing of fresh-cut strawberries: an alternative for dipping techniques. International Journal of Fruit Science
• RODRÍGUEZ-ARZUAGA, M.; PIAGENTINI, A. M. (2018). “New antioxidant treatment with yerba mate (Ilex paraguariensis) infusion for fresh-cut apples: modeling, optimization and acceptability”. Food Science and Technology International 24 (3) 223-231(ISSN: 1082-0132, Online ISSN: 1532-1738). DOI 10.1177/1082013217744424.
•  VAN DE VELDE, F.; ESPOSITO, D, GRACE, M.H.; PIROVANI, M.E., LILA, M.A. (2018) «Anti-inflammatory and wound healing properties of polyphenolic extracts from strawberry and blackberry fruits»  Food Research International 121:453-462.ISSN 0963-9969
• VAN DE VELDE, F.; FENOGLIO, C.; PIAGENTINI, A. ; MARÍA E. PIROVANI, ME (2018). Modeling the Impact of the Type of Cutting and Storage Temperature on the Bioactive Compound Content, Phenylpropanoid Metabolism Enzymes and Quality Attributes of Fresh-Cut Strawberries. Food Bioprocess Technology (on line) 
• VAN DE VELDE, F, PIROVANI, ME DRAGO, SR (2018) Bioaccessibility analysis of anthocyanins and ellagitannins from blackberry at simulated gastrointestinal and colonic levels. Journal of Food Composition and Analysis 72, 22–31

2017

• CASTEL V., RUBIOLO A., CARRARA C.R., (2017). Droplet size distribution, rheological behavior and stability of corn oil emulsions stabilized by a novel hydrocolloid (Brea gum) compared with gum Arabic. Food Hydrocolloids, 63:170-177.
• CECCHINI J.P., SPOTTI M.J., PIAGENTINI A.M., MILT V., CARRARA C.R. (2017). Development of Edible Films Obtained from Sub-Micron Emulsions Based on Whey Protein Concentrate, Oil/Beeswax and Brea Gum. Food Science and Technology International. 1, 1-11.
• CIAN RE, BACHETTA C, CAZENAVE J, DRAGO SR. (2017)- Optimization of extrusion process using a single screw extruder for producing fish feeds based in vegetable meals. Evaluation of feed obtained in optimal conditions using a Piaractus mesopotamicus juvenile model. Animal Feed Science and Technology, 234: 54-64. http://dx.doi.org/10.1016/j.anifeedsci.2017.09.004
• RE CIAN, E LLOPART, ME LÓPEZ-OLIVA, AR WEISSTAUB, Á ZULETA, SR DRAGO (2017). Low level of red seaweed Pyropia columbina added to extruded maize products promote colonic and systemic antioxidant environment in growing Wistar rats.. Journal of Applied Phycology. DOI 10.1007/s10811-017-1259-3
• ERBEN, M., OSELLA, C.A. (2017). Optimization of mold wheat bread fortified with soy flour, pea flour and whey protein concentrate. Food Science and Technology International. 23(5): 457 – 468.
• FIORAMONTI, S. A.; RUBIOLO, A. C.; SANTIAGO, L. G. (2017). Characterisation of freeze-dried flaxseed oil microcapsules obtained by multilayer emulsions. Powder Technology, 319, 238-244.
• GALÁN, MG, LLOPART EE, DRAGO SR (2017). Losses of nutrients and anti-nutrients in red and white sorghum cultivars after decorticating in optimized conditions. International Journal of Food Science and Nutrition, 24:1-8. ISSN: 0963-7486. DOI: 10.1080/09637486.2017.1353956.
• HELBLING IM, BUSATTO CA, FIORAMONTI SA, SANTIAGO LG, ESTENOZ DA, LUNA JA. (2017). Preparation of TPP-crosslinked chitosan microparticles by spray drying for the controlled release of progesterone. Pharmaceutical Research 35 (3), 66.
• LLOPART EE, CIAN RE, LÓPEZ-OLIVA MUÑOZ ME, ZULETA Á, WEISSTAUB A, AND DRAGO SR (2017). Systemic and colonic effects of extruded whole grain sorghum consumption.. British J of Nutrition, 118(8): 589-597. https://doi.org/10.1017/S0007114517002513
• MARTINELLI, M.,  WALZ, F., GOÑI, E., PASSUTTI, G., OSELLA, C.,DRAGO, S. (2017). Effects of puddings containing whey protein and polydextrose on subjective feelings of appetite and short-term energy intake in healthy adults. International Journal of Food Science and Nutrition, 6: 733-741. http://dx.doi.org/10.1080/09637486.2017.1283394
• PIAGENTINI, A.M.; PIROVANI, M.E. (2017) Total Phenolics Content, Antioxidant Capacity, Physicochemical Attributes, and Browning Susceptibility of Different Apple Cultivars for Minimal Processing, International Journal of Fruit Science, 17:1, 102-116, ISBN 1553-8362 (Print), 1553-8621 (Online) DOI: 10.1080/15538362.2016.1262304
• SBODIO, O.A.; MARTÍNEZ, E.D.A.; TERCERO, E.J.; DIDIER, M.J.J.; REVELLI, G.R. (2017)  Desarrollo de un dispositivo para monitoreo en la línea del proceso de coagulación de la leche.  Revista de Investigaciones Agropecuarias 43 : 313-327
• SPOTTI, M.J., CAMPANELLA, O.H. (2017). Functional modifications by physical treatments of dietary fibers used in food formulations. Current Opinion in Food Science, 15, pp. 70-78.
• SPOTTI, M.J., TARHAN, Ö., SCHAFFTER, S., CORVALAN, C., CAMPANELLA, O.H. (2017). Whey protein gelation induced by enzymatic hydrolysis and heat treatment: Comparison of creep and recovery behavior. Food Hydrocolloids, 63, pp. 696-704.
• VAN DE VELDE, F.; FENOGLIO, C.; PIAGENTINI, A. ; PIROVANI, ME (2017). Modeling the Impact of the Type of Cutting and Storage Temperature on the Bioactive Compound Content, Phenylpropanoid Metabolism Enzymes and Quality Attributes of Fresh-Cut Strawberries. Food Bioprocess Technology (on line) DOI 10.1007/s11947-017-1996

Libros o capítulos de libro

• MENDEZ GALARRAGA, P.; VAN DE VELDE, F.; PIAGENTINI, A.M.; PIROVANI, M. (2022) “Retention of Natural Bioactive Compounds of berry fruits during surface decontamination using eco-friend Sanitation. Cap 10. p.309 – 321. En: Biomolecules from Natural Sources: Advances and Applications. Wiley. Eds. Vijaii Gupta et al. ISBN 1119769574, 9781119769576. 
• Bergamini C, Giménez P, Meinardi C, Wolf V, George G, Zacarías MF, Briggiler Marcó M, Peralta G, Perotti MC, Hynes E. 2022. Capítulo 4.1: Los quesos argentinos de mayor difusión. Pasta semidura. En: Los quesos argentinos. Producción, características y nuevas propuestas. Jorge A. Reinheimer (ed.). Ediciones UNL. Pp. 97-132.
• VIJAI KUMAR GUPTA; SATYAJIT D. SARKER; MARIA ELIDA PIROVANI; SEBA USMANI; CHELLIAH JAYABASKARAN; MINAXI SHARMA. (2022) Biomolecules from Natural Sources. Advances and Applications. : Wiley. p. 473. ISBN 9781119769620 
• PIAGENTINI, A.M.; PIROVANI, M. E. GÜEMES, D.R. (2021) “Evaluación del color para determinar la susceptibilidad al pardeamiento enzimático de diferentes variedades de manzanas” – En: Perspectivas del color. Compiladores: Caivano y Lopez.  (p. 406) ISBN 978-98-74117-72-4
• Vinderola G, Zacarías MF, Bucione A. 2021. Capítulo 42: Perspectivas Futuras no desenvolvimento de probióticos. En: Microbiota gastrointestinal: da disbiose ao tratamento. Dan L. Waitzberg, Alan Hiltner Almeida, Rafael Malagoli (ed.). Editorial Atheneu. Pp. 523-42.
• PIAGENTINI, ANDREA MARCELA; CERUTI, R; FENOGLIO, CECILIA; MENDEZ GALLARRAGA, PAULA; VAN DE VELDE, FRANCO; VIGNATTI, CHARITO; PIROVANI, MARÍA E. (2021). Actas del  III Congreso Argentino de Biología y Tecnologia Postcosecha. Santa Fe, Instituto de Tecnología de Alimentos – FIQ – UNL, 2021. p. 188. ISBN 9789878819631
• PIROVANI, MARÍA E., VAN DE VELDE, FRANCO, MÉNDEZ-GALARRAGA, PAULA, PIAGENTINI, ANDREA (2021). Alternativas sustentables para la descontaminación de frutas y hortalizas frescas o mínimamente procesadas. En Desarrollo sostenible en el centro-norte de la provincia de Santa Fe. Ed. UNL. ISBN: 978-987-749-281-1.
• SPOTTI MJ, PERDUCA M, LOYEAU P, RUBIOLO A, CARRARA CR. (2019). Capítulo de Libro: Espina corona (Gletsidia amorphoides) seed gum. Emergind Natural Hydrocolloids: Rheology and Functions, pp. 225-249. ISBN 978-111941851-1.
• VAN DE VELDE, F., MÉNDEZ-GALARRAGA, M. P., PIAGENTINI, A. M., Y PIROVANI, M. É. (2019). Técnicas amigables con el medio ambiente para la descontaminación de frutas finas. In M. J. Stadnik, A. C. Velho, & S. E. Zorrilla (Eds.), DESENVOLVIMENTO SUSTENTÁVEL NA PRODUÇÃO AGROALIMENTAR (p. 249). ISBN: 978-65-80460-51-9.
• BOUZO, C.; PIROVANI, M. E. (2014). Requerimientos tecnológicos básicos para el manejo de poscosecha. En: Cultivos frutales y ornamentales para zonas templado-cálidas. Experiencias en la zona central de Santa Fe. Gariglio, N.; Bouzo, C., Travadelo, M. eds., ISBN 978-987-657-924-7. 1ra. Edición. Ediciones UNL. Colección cátedra Cap. 11: 225-244, pp. 290
• VAN DE VELDE, F.; PIAGENTINI, A.M.; PIROVANI, M. (2014).”Effect of minimal processing on bioactive compounds of fresh-cut strawberries”. En: Strawberries: Cultivation, Antioxidant Properties and Health Benefits. (ISBN: 978-1-63321-524-5) Ed. Malone , N. Editorial: Nova Science Publishers, Inc. Hauppauge NY (Estados Unidos), 269-282, pp399.
• PIROVANI, M.; PIAGENTINI, A.M.; VAN DE VELDE, F. (2014). “Bioactive compounds in fresh-cut fruits: occurrence and impact of processing and cold storage”. En: Biotechnology of Bioactive Compounds: Sources and Applications in Foods and Pharmaceuticals Edited by Vijai Kumar Gupta, Maria G. Tuohy, Anthonia O`Donovan and Mohtashim Lohani. Wiley-Blackwell ISBN: 9781118733493. Cap 2, 37-62, pp.
• DRAGO, SR, LUGGREN PJ, VIOQUE J AND GONZÁLEZ RJ. (2013) Propiedades bioactivas de hidrolizados de gluten de trigo. En presa en: “Bioactividad de péptidos derivados de proteínas alimentarias” OmniaScience Monográficos. 2012, Omnia Publisher SL. Editores: Maira Rubi Segura-Campos, Luis Chel-Guerrero, David Betancur-Ancona. pp. 67-76. ISBN 978-84-940234-4-6.
• CABALLERO, MS; GONZÁLEZ, RJ; COSTA SC; SABBAG, NG; DRAGO, SR (2012) -Expandidos maíz: soja adicionados con hemoglobina como fuente de hierro. Evaluación de sus características fisicoquímicas, nutricionales y de su estabilidad sensorial en el tiempo. Editorial Académica Española. LAP LAMBERT Academic Publishing GmbH&Co.KG Saarbrüken, Alemania. ISBN: 978-3-659-03025-3
• CARVAJAL, F.; VAN DE VELDE, F.; LÓPEZ CÁRDENAS, V.; PIROVANI, M.; GÜEMES, D; JAMILENA, M. Y GARRIDO, D. (2012). Cambios en el metabolismo fenólico durante la conservación en frutos de calabacín (Cucurbita pepo L.). En: Avances en poscosecha de frutas y hortalizas. ISBN: 978-84-695-4683-3. Editor(s): Edicions de la Universitat de Lleida I. Recasens, J. Graell, G. Echeverría (editores)
• PIAGENTINI, A. M.; MARTIN; L., BERNARDI, C. GÜEMES, D.R., PIROVANI, M.E. (2012) “Color changes in fresh cut fruits as affected by cultivar, chemicals treatment, and storage time and temperature”. En: Color in food: Technological and psychophysical aspects. (ISBN: 9781439876930)  Eds: Buera y Caivano. CRC Press Pag 262-270.
• VAN DE VELDE, F.; PIROVANI, M.; GÜEMES, D.; PIAGENTINI, A. M. (2012) “Effect of washing-disinfection conditions on total antocyanins and color of fresh cut strawberries”. En: Color in food: Technological and psychophysical aspects. (ISBN: 9781439876930) Eds: Buera y Caivano. CRC Press Pag. 219-226.
• DRAGO, S. R., GONZÁLEZ R. J., AÑÓN, M. C. (2011). “Emulsion properties of different protein fractions from hydrolyzed wheat gluten”. In: Gluten: Properties, Modifications and Dietary Intolerance(ISBN: 978-1-61209-317-8) cap 7. Eds: Diane S. Fellstone. Nova Science publishers, Inc., EU, 113-132.
• DRAGO, S. R., GONZÁLEZ R. J., AÑÓN, M. C. (2011). “Techno functional properties from hydrolyzed wheat gluten fractions”. In: “Gluten: Properties, Modifications and Dietary Intolerante”. (ISBN: 978-1-61209-317-8) cap 8. Eds: Diane S. Fellstone. Nova Science publishers Inc., EU, 133-159.
• DRAGO, S. R., LASSA, M. S., TORRES, R. L., DE GREEF D. M., GONZÁLEZ, R. J. (2011). “Use of soybean in cereal based food formulation and development of nutritionally improved foods”. In: “Soybean and Nutrition / Book 5” (ISBN 978-953-307-536-5) cap. 3. Ed. Hany A. El-Shemy. INTECH open access Publishers. University Campus, STeP Ri, Slavka Krautzeka 83/A, 51000 Rijeka, Croatia, 45-66
• JIMENEZ S.M. (Participación como Reviewers in Expert Consultations). “Risk assessment of Vibrio parahaemolyticus in seafood. Interpretative summary and technical report”. Microbiological Risk Assessment Series (FAO/WHO) Nº 16 (ISBN 978-92-4-154817-5 WHO; ISBN 978-92-5- 106874-8 FAO; ISSN 1726-5274) – Ed. FAO/WHO (Food and Agriculture Organization of the United Nations/World Health Organization) – FAO & WHO 2011. 193pp.
• RUBIOLO A. C., CARRARA, C. R. (2011). “Estrategias para Utilizar Proteínas del Lactosuero para Mejorar Aspectos de la Alimentación y el Rendimiento en la Cadena de Productos Lácteos de la Región Pampeana Argentina”. Monografia “Strumenti per la garanzia della qualità dei prodotti agroalimentari in Italia e in Argentina: analisi tecnico-economica per Ie filiere lattiero casearie, dell’olio d’oliva e del vino”(ISBN: 978-88-86993-29-6) Editore: Dipartimento di Scienze economico-estimative e degli Alimenti – Università degli Studi di Perugia (Italy).