Artículos publicados en revistas científicas
2018
- 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.
- 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
- 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.
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.
- 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
2016
- ALBARRACIN M.; WEISSTAUB A. R.; ZULETA A.; DRAGO S.R. (2016). Extruded whole grain diets based on brown, soaked and germinated rice. Effects on cecum health, calcium absorption and bone parameters of growing wistar rats. Part I. Food & Function, 7, 2722-2728.
- ALBARRACIN M.; WEISSTAUB A. R.; ZULETA A.; DRAGO S.R. (2016). Extruded whole grain diets based on brown, soaked and germinated rice. Effects on lipid profile and antioxidant status of growing wistar rats. Part II. Food & Function, 7, 2729-2735.
- BINAGHI MJ, GRECO CB, MARTÍN ME, DRAGO SR, RONAYNE DE FERRER PA, LÓPEZ LB (2016). Milk Traces Detection in Cookies and Extruded Products Analyzed with Elisa Kits.. Journal of Food and Nutrition Science, 4(6): 175-179. ISSN: 2330-7285
- CASTEL V., SVETLANA ZIVANOVIC S., JURAT-FUENTESC J.L., SANTIAGO L., RUBIOLO A., CARRARA C.R., HARTE F. (2016). Chromatographic fractionation and molecular mass characterization of Cercidium praecox (Brea) gum. Journal of the Science of Food and Agriculture. 96(13): 4345-4350.
- CIAN, R.; GARZÓN, A.; BENTANCUR ANCONA, D.; CHEL GUERRERO, L.; DRAGO, S. (2016). Chelating propeties of peptides from red seaweed Pyropia columbina and its effect on iron bio-accessibility. Plant Foods for Human Nutrition, 71, 1, 96-101.
- DE PETRE, N., ROZYCKI V., DE LA TORRE M., ERBEN M., BERNARDI C., OSELLA C. (2016). Optimization of Gluten Free Cookies from Red and White Sorghum Flours. Journal of Food and Nutrition Research. 4 (10): 671- 676.
- SR DRAGO, H FRANCO-MIRANDA, RE CIAN, D BETANCUR-ANCONA, L CHEL-GUERRERO (2016) – Bioactive properties of Phaseolus lunatus (Lima bean) and Vigna unguiculata (Cowpea) hydrolysates incorporated into pasta. Residual activity after pasta cooking. Plant Food for Human Nutrition, 71: 339-345
- GARZÓN A.G., TORRES R.L. Y DRAGO S.R. (2016). Effect of malting conditions on enzyme activities, chemical and bioactive compounds of sorghum starchy products as raw material for brewering. Starch/Stärke. Vol 68: pp 1048-1054.
- M.A. GIMÉNEZ, S.R. DRAGO, M.N. BASSETT, M.O. LOBO, N.C. SAMMÁN. (2016)-Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa). Food Chem, 15(199): 150-156
- GONZÁLEZ GONZÁLEZ, G.; SALINAS HERNÁNDEZ, R. PIAGENTINI, A. M., ULÍN MONTEJO, F., MIRANDA CRUZ, E., PIROVANI, M (2016) .Kinetic parameters of changes in sensory characteristics of minimally processed rambutan. International Journal of Fruit Science ISBN 1553-8362 (Print), 1553-8621 (Online).DOI: 10.1080/15538362.2015.1087360. Vol 16(2) 159-170
- GONZÁLEZ-GONZÁLEZ, G., PIROVANI, M.E., PIAGENTINI, A.M., ULÍN-MONTEJO, F., MIRANDA-CRUZ, E., OSORIO-OSORIO, R., MALDONADO-ENRÍQUEZ, E., SALINAS-HERNÁNDEZ, R.M. (2016) Cinética de cambios sensoriales y vida de anaquel de carambola mínimamente procesada. Rev. Fitotec. Mex.(ISSN 0187-7380) Vol. 39 (4): 393 – 402.
- LJ CORZO-RIOS, SR DRAGO, SANTIAGO GALLEGOS-TINTORÉ, DAVID BETANCUR-ANCONA, LUIS CHEL-GUERRERO (2016). Study of the Interaction of Phaseolus lunatus Hydrolysed Proteins and Delonix regia Carboxymethylated Gum Using Capillary Electrophoresis. En prensa Chiang Mai Journal of Science.
- LLOPART EE AND DRAGO SR. (2016). Physicochemical properties of sorghum and technological aptitude for popping. Nutritional changes after popping. LWT – Food Science and Technology 71: 316-322. ISSN: 0023-6438
- RODRÍGUEZ ARZUAGA, M. SALSI, M. S., PIAGENTINI, A. M. (2016). “Efecto del mínimo procesamiento y tratamiento con yerba mate sobre el potencial saludable y los atributos de calidad de manzanas Granny Smith”. Revista Del Laboratorio Tecnológico del Uruguay INNOTEC, 12, 7- 14. ISSN 1688-6593.
- SPONTON O.E., PÉREZ A., CARRARA C.R., SANTIAGO L.G. (2016). Complexes between ovalbumin nanoparticles and linoleic acid: Stoichiometric, kinetic and thermodynamic aspects. Food Chemistry, 211: 819-826.
- SPONTÓN, R SPINELLI, SR. DRAGO, GG. TONARELLI AND AC. SIMONETTA (2016). Acetylcholinesterase-inhibitor hydrolysates obtained from “in vitro” enzymatic hydrolysis of mannoproteins extracted from different strains of yeasts. International Journal of Food Science and Technology. PG.. International Journal of Food Science & Technology, 51(2): 300–308.
- SPOTTI M.L., CECCHINI J.P., SPOTTI M.J., CARRARA C.R. (2016). Brea Gum (from Cercidium praecox) as a Structural Support for Emulsion-Based Edible Films. LWT – Food Science and Technology. 68: 127-134. ISSN 0023-6438.
- VAN DE VELDE, F.; GRACE, M.H.; PIROVANI, M.E., LILA, M.A. (2016). Impact of a new postharvest disinfection method based on peracetic acid fogging on the phenolic profile of strawberries. Postharvest Biology & Technology (ISBN 0925-5214). 117: 197-205.
- VAN DE VELDE, F.; GRACE, M.H.; ESPOSITO, D.; PIROVANI, M.E., LILA, M.A. (2016). Quantitative comparison of phytochemical profile, antioxidant, and anti-inflammatory properties of blackberry fruits adapted to Argentina. Journal of Food Composition and Analysis. ISSN: 0889-1575, 47:82-91.
- VAN DE VELDE, F. ; VACCARI, M.C.; PIAGENTINI, A.M., PIROVANI, M.E. (2016) Nueva tecnología postcosecha de desinfección por nebulización con ácido peracético en frutillas. Horticultura Argentina 35 (88): Sep.-Dic. 2016. ISSN de la edición on line 1851-9342
- VAN DE VELDE, F.; VACCARI, M.C.; PIAGENTINI, A.M., PIROVANI, M.E. (2016). Optimization of strawberry disinfection by fogging of a mixture of peracetic acid and hydrogen peroxide based on microbial reduction, color and phytochemicals retention. Food Science and Technology International 22(6):485-95. doi: 10.1177/1082013215625696.
- VIGO M, MALLOZZI L, DRAGO SR, WALZ F, MARTINELLI M. (2016). Formulación y evaluación sensorial de barras de cereales con alto contenido en Polidextrosa y su relación con el IMC y el sexo. DIAETA, 34(157):34-39. ISSN 0328-1310 (impresa) / ISSN 1852-7337 (en línea)
- TARHAN, O., SPOTTI, M.J., SCHAFFTER, S., CORVALAN, C.M., CAMPANELLA, O.H. (2016). Rheological and structural characterization of whey protein gelation induced by enzymatic hydrolysis. Food Hydrocolloids, 61, pp. 211-220.
- WEI ZHANG, SHUJING LI, BO ZHANG, SR DRAGO, JINCHUANG ZHANG (2016). Relationships between the gelatinization of starches and the textural properties of extruded texturized soybean protein-starch systems. Journal of Food Engineering, 174: 29-36.
2015
- ALBARRACÍN, M.; GONZÁLEZ, R. J.; DRAGO S. R. (2015). Soaking and extrusion effects on physicochemical parameters, phytic acid, nutrient content and mineral bio-accessibility of whole rice grain. International Journal of Food Sciences and Nutrition, 66, 2, 210-215.
- ALBARRACÍN, M.; DE GREEF D. M.; GONZÁLEZ, R. J.; DRAGO S. R. (2015). Germination and extrusion as combined processes for reducing phytates and increasing phenolics content and antioxidant capacity of Oryza sativa L. whole grain flours. International Journal of Food Sciences and Nutrition,66, 8, 904–911.
- ARNOULD, A.; PEREZ, A. A.; GAILLARD, C.; DOULIEZ, J.; COUSIN, F.; SANTIAGO, L. G.; ZEMB, T.; ANTON, M.; FAMEAU, A. (2015). Self-assembly of myristic acid in presence of choline hydroxide: effect of molar ratio and temperature. Journal of Colloid and Interface Science, 445, 285-293.
- CIAN, R. E.; GARZÓN, A. G.; BETANCUR-ANCONA, D.; CHEL-GUERRERO, L.; DRAGO, S. R. (2015). Hydrolyzates from Pyropia columbina seaweed have antiplatelet aggregation, antioxidant and ACE I inhibitory peptides which maintain bioactivity after simulated gastrointestinal digestion. LWT-Food Science and Technology, 64, 881-888.
- CIAN, R. E.; DRAGO, S. R.; SÁNCHEZ DE MEDINA, F.; MARTÍNEZ-AUGUSTÍN, O. (2015). Proteins and Carbohydrates from Red Seaweeds: Evidence for Beneficial Effects on Gut Function and Microbiota. Marine Drugs, 13, 5358-5383.
- CIAN, R.E.; VIOQUE, J.; DRAGO, S.R. (2015). Structure–mechanism relationship of antioxidant and ACE I inhibitory peptides from wheat gluten hydrolysate fractionated by pH. Food Research International, 69, 216-223.
- ERBEN, M.; PIAGENTINI, A. M.; OSELLA C. A. (2015). Kinetics of color development in fortified cookies. Journal of Food and Nutrition Sciences. Vol. 3, No. 5, 2015, 196-202.
- FIORAMONTI, S. A.; ARZENI, C.; PILOSOF, A. M. R.; RUBIOLO, A. C.; SANTIAGO, L. G. (2015). Influence of freezing temperature and maltodextrin concentration on stability of linseed oil-in-water multilayer emulsions. Journal of Food Engineering, 156, 31-38.
- FIORAMONTI, S. A.; MARTINEZ, M. J.; PILOSOF, A. M. R.; RUBIOLO, A. C.; SANTIAGO, L. G. (2015). Multilayer emulsions as a strategy for linseed oil microencapsulation: Effect of pH and alginate concentration. Food Hydrocolloids, 43, 8-17.
- GALLARDO, A., SÁNCHEZ, H.D., OSELLA, C.A. (2015) Relationship between wheat flour properties and french bread characteristics using principal component analysis. Accounts of Biotechnology Research. 2 (2): 037 – 044.
- GONZÁLEZ GONZÁLEZ, G.; SALINAS HERNÁNDEZ, R. PIAGENTINI, A. M., ULÍN MONTEJO, F., MIRANDA CRUZ, E., PIROVANI, M (2015) Kinetic parameters of changes in sensory characteristics of minimally processed rambutan. International Journal of Fruit Science. En prensa. DOI: 10.1080/15538362.2015.1087360
- JIMENEZ, S.M.; ARCHELASQUI, R.; SALSI, M.S.; TIBURZI, M.C.; MOGUILEVSKY, M.A.; PIROVANI, M.E. (2015). Assessment of fate of Argentinean Salmonella serotypes studied under different conditions of growing factors. Journal of Virology and Microbiology. En prensa
- MARTINS, Z. E.†; ERBEN, M.†; GALLARDO, A. E.; SILVA, R.; BARBOSA, I.; PINHO, O.; FERREIRA, I. M. P. L. V. O. (2015). Effect of spent yeast fortification on physical parameters, volatiles and sensorial characteristics of home-made bread. International Journal of Food Science and Technology, 50,8, 1855-1863.
- PEREZ, A. A.; SPONTON, O. E.; ANDERMATTEN, R. B.; RUBIOLO, A. C.; SANTIAGO, L. G. (2015). Biopolymer nanoparticles designed for polyunsaturated fatty acid vehiculization: Protein-polysaccharide ratio study. Food Chemistry, 188, 543-550.
- SABBATINI, S.B., SÁNCHEZ, H.D., de la TORRE, M.A., OSELLA, C.A. (2015). Influence of Raw Material Rich in Proteins on Quality of Gluten-Free Noodles. International Journal of Nutrition and Food Sciences. 4(2): 169 – 172.
- SPONTON, O. E.; PEREZ, A. A.; CARRARA, C. R.; SANTIAGO, L. G. (2015). Linoleic acid binding properties of ovalbumin nanoparticles. Colloids and surfaces B – Biointerfaces, 128, 219-226.
- SPONTON, O. E.; PEREZ, A. A.; CARRARA, C. R.; SANTIAGO, L. G. (2015). Impact of environment conditions on physicochemical characteristics of ovalbumin heat-induced nanoparticles and on their ability to bind PUFAs. Food Hydrocolloids, 48, 165-173.
2014
- ALBARRACIN, M.; WEISSTAUB, A.R.; ZULETA, A.; MANDALUNIS, P.; GONZÁLEZ, R.J.; DRAGO, S.R. (2014). Effect of extruded whole maiz, polydextrose and celullose as source of fibre on Ca bioavailability and metabolic parameters of growing wistar rats. Food and Function, 5, 804.
- BOT, B., SÁNCHEZ, H., de la TORRE, M., OSELLA, C. (2014). Mother dough in bread making. Journal of Food and Nutrition Sciences. 2 (2):24-29.
- BOT, B.; SÁNCHEZ, H., de la TORRE, M.A., OSELLA, C.A. (2014). Effect of sourdough and oxidants on French bread quality. Accounts of Biotechnology Research. 1 (1): 08 – 16.
- CIAN, R.E.; CABALLERO, M.S.; SABBAG, N.; GONZALEZ, R.J.; DRAGO, S.R. (2014). Bio-accessibility of bioactive compounds (ACE inhibitors and antioxidants) from extruded maize products added with a red seaweed Porphyra columbina. LWT – Food Science and Technology 55, 51 – 58.
- CIAN, R.E.; SALGADO, P.R.; DRAGO, S.R.; GONZALEZ, R.J.; MAURI, A.N. (2014). Development of naturally activated edible films with antioxidant properties prepared from red seaweed Porphyra columbina biopolymers. Food Chemestry 146, 6 – 14.
- CIAN, R.E.; FAJARDO, M.A; ALAIZ, M.; VIOQUE, J.; GONZALEZ, R.J.; DRAGO, S.R. (2014). Chemical composition, nutritional and antioxidant properties of the red edible seaweed Porphyra columbina. International Journal of Food Science and Nutrition.
- CIAN, R.E.; SALGADO, P.R.; DRAGO, S.R.; MAURI, A.N. (2014). Effect of glycerol and Ca+2 addition on physicochemical properties of edible carrageenan/porphyran-based films obtained from the red alga, Pyropia columbina. Journal of Applied Phycology.
- CASTEL, V.; ANDRICH, O.; NETTO, F.; SANTIAGO, L.; CARRARA, C. (2014). Total phenolic content and antioxidant activity of different streams resulting from pilot-plant processes to obtain amaranthus mantegazzianus protein concentrates. Journal of Food Engineering 122, 62–67.
- ERBEN, M.; GALAN, M. G.; SIMONIELLO, M. F. (2014). Correlación entre hábitos higiénico-dietéticos y factores de riesgo cardiovascular en adultos jóvenes argentinos. Revista Española de Nutrición Humana y Dietética. 18,4, 218-225.
- ERBEN, M.; SÁNCHEZ, H. D.; OSELLA, C. A. (2014). Effects of whey protein concentrate on shelf life of cookies using corn and sunflower oils. Journal of Food and Nutrition Science. 2,4, 195-199.
- ERBEN, M.; POLETTA, G. L.; SIMONIELLO, M. F. (2014). DNA Repair Activity of Ilex paraguariensis in Human Cells in Vitro. Latin American Journal of Pharmacy. 33,2, 302-6.
- FIORAMONTI, S. A.; PEREZ, A. A.; ARINGOLI, E. E.; RUBIOLO, A. C.; SANTIAGO, L. G. (2014). Design and characterization of soluble biopolymer complexes produced by electrostatic self-assembly of a whey protein isolate and sodium alginate. Food Hydrocolloids, 35, 129-136.
- GALÁN, M. G.; DRAGO, S. R. (2014). Food matrix and cooking process affect mineral bioaccessibility of enteral nutrition formulas. Journal of the science of food and agriculture 94(3), 515–521.
- GALÁN, M. G.; LLOPART, E.; TISSERA, E.; ALLADIO, A.; DRAGO, S. R. (2014). Bioaccesibilidad de hierro de fortificación y zinc endógeno de fideos comerciales tipo spaghetti. Revista Española de Nutrición Humana y Dietética 18(2), 74 – 80.
- GALÁN, M. G.; DRAGO, S. R. (2014). Effects of soy protein and calcium levels on mineral bioaccessibility and protein digestibility from enteral formulas. Plant foods for human nutrition 69(3), 283 – 289.
- MICHLIG, N.; VAN DE VELDE, F.; FREYRE, M., BERNARDI, C. (2014). Determination of thiamine in wheat flours using a validated isocratic HPLC-fluorescence method previously optimized by Box-Behnken design. Food Analytical Methods 7, 828-835.
- OSELLA, C., de la TORRE, M., SÁNCHEZ, H. (2014). Safe foods for celiac people. Food and Nutrition Sciences, 5 (9):787-800.
- PAVÓN, Y.; LAZZARONI, S.; SABBAG, N., ROZYCKI, S. (2014). Simultaneous effects of gelatin and espina corona gum on rheological, physical and sensory properties of cholesterol-reduced probiotic yoghurts. International Journal of Food Science and Technology 49, 2245-2251.
- PEREZ, A. A.; ANDERMATTEN, R. B.; RUBIOLO, A. C.; SANTIAGO, L. G. (2014). Beta-lactoglobulin heat-induced aggregates as carriers of polyunsaturated fatty acids. Food Chemistry, 158, 66-72.
- SABBATINI, S.B.; SÁNCHEZ, H.D.; de la TORRE, M.A.; OSELLA, C.A. (2014) Design of a premix for making gluten free noodles. International Journal of Nutrition and Food Sciences. 3 (5): 488 – 492.
- SPOTTI, M.; MARTINEZ, M.; PILOSOF, A.; CANDIOTI, M.; RUBIOLO, A.; CARRARA, C. (2014). Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems. Food Hydrocolloids. 39:223-230.
- SPOTTI, M.; MARTINEZ, M.; PILOSOF, A.; CANDIOTI, M.; RUBIOLO, A.; CARRARA, C. (2014). Rheological properties of whey protein and dextran conjugates at different reaction times. Food Hydrocolloids. 38:76-84.
- SPOTTI, M.J., RUBIOLO, A.C., CARRARA, C.R. (2014). Gelation properties of whey protein and dextran conjugates obtained through maillard reaction. Dextran: Chemical Structure, Applications and Potential Side Effects, pp. 63-107.
- SPONTON, O.; PEREZ, A.; CARRARA, C.; SANTIAGO, L. (2014). Effect of limited enzymatic hydrolysis on linoleic acid binding properties of b-Lactoglobulin. Food Chemistry 146: 577-582.
- VAN DE VELDE, F.; GÜEMES, D.; PIROVANI, M. (2014). Optimization of the peracetic acid washing disinfection of fresh-cut strawberries based on microbial load reduction and bioactive compounds retention. International Journal of Food Science and Technology 49 (2), 634-640.
2013
- ALBARRACÍN, M.; GONZÁLEZ, R.J.; DRAGO, S.R. (2013). Effect of soaking process on nutrient bioaccessibility and phytic acid content of brown rice cultivar. LWT- Food Science and Technology 53, 76-80.
- CABALLERO, M.S.; DRAGO, S.R.; COSTA, S.C.; SABBAG, N.G.; GONZÁLEZ, R.J. (2013). Physicochemical characteristics and shelf life estimation of maize/soybean extrudates added with bovine haemoglobin. International Journal of Food Science & Technology.
- CIAN, R.E.; ALAIZ, M.; VIOQUE, J.; DRAGO, S.R.(2013). Enzyme proteolysis enhanced extraction of ACE inhibitory and antioxidant compounds (peptides and polyphenols) from Porphyra columbina residual cake. Journal of Applied Phycology 25(4), 1197-1206.
- GALÁN, M. G.; GONZÁLEZ, R. J.; DRAGO, S. R. (2013). Perfil nutricional y dializabilidad de minerales de alimentos de interés social. Revista Española de Nutrición Humana y Dietética 17(1), 3-9.
- LATORRE, C.; SPOTTI, MJ; PIAGENTINI, A.M.; CARRARA, C. (2013). Utilización de enzima transglutaminasa para la modificación de textura en fiambre cocido de pata de cerdo. La Industria Cárnica Latinoamericana 184, 52-56.
- LAZZARONI, S; PAVÓN, Y.; ROZYCKI, S. (2013). Influencia del agregado de calcio y proteínas lácteas sobre las características reológicas y texturales de un queso untable probiótico con colesterol reducido. Tecnología Láctea Latinoamericana, Publitec Arg. S.A., 76, 40-48.
- OSELLA, C.; de la TORRE, M.; ERBEN, M.; GALLARDO, A.; SÁNCHEZ, H. (2013). Effect of xylanase on the technological behaviour of wheat flours. Academia Journal of Food Research 1(2), 014-018.
- PAVÓN, Y.; LAZZARONI, S.; ROZYCKI, S. (2013). Influencia de hidrocoloides nacionales sobre las propiedades reológicas, físicas y sensoriales de leches fermentadas probióticas con colesterol reducido. La Alimentación Latinoamericana, Publitec Arg. S.A., Argentina 305, 44-53.
- PERDUCA, M.J., SPOTTI, M.J., SANTIAGO, L.G., JUDIS, M.A., RUBIOLO, A.C., CARRARA, C.R. (2013). Rheological characterization of the hydrocolloid from Gleditsia amorphoides seeds. LWT – Food Science and Technology, 51 (1), pp. 143-147.
- PÉREZ, S.R.; MATTA, E.; OSELLA, C.A.; de la TORRE, M.A.; SÁNCHEZ, H.D. (2013). Effect of soy flour and whey protein concentrate on cookie color. LWT – Food Science and Technology 50, 120-125.
- RODRÍGUEZ ARZUAGA, M.; GÜEMES, D.; BENAVIDES, M.; RIVAS, M.Z.; PIROVANI, M.; PIAGENTINI, A.M. (2013). Evaluación preliminar del efecto del tratamiento químico sobre atributos fisicoquímicos, sensoriales y bioactivos de manzanas frescas cortadas. Revista Iberoamericana de Tecnología Postcosecha 14 (2) 223-229.
- RODRIGUEZ, A. ; PIAGENTINI, A.; ROZYCKI, S.; LEMA, P.; PAULETTI, M.; PANIZZOLO, L. (2013). Evolución del desarrollo del color en sistema modelo de composición similar al dulce de leche. Influencia del tiempo de calentamiento y del pH. Innotec, Uruguay 7, 38-42.
- ROZYCKI, S.; COLOMBATTI, F. ; SPOTTI, M. J.; FREIRE COSTA, F; LAZZARONIi, S.; PAVÓN, Y. (2013). Obtención de leche entera sin colesterol mediante el uso de β-ciclodextrina. Instituto do Laticíneos Cándido Tostes, Brasil 394, 68, 32-38.
- SPOTTI, M.J.; PERDUCA, M.J.; PIAGENTINI, A.M.; SANTIAGO, L.G.; RUBIOLO, A.C.; CARRARA, C.R. (2013). Gel Mechanical Properties of Milk Whey Protein-Dextran Conjugates obtained by Maillard Reaction. Food Hydrocolloids 31, 26-32.
- SPOTTI, M.J.; PERDUCA, M.J.; PIAGENTINI, A.M.; SANTIAGO, L.G.; RUBIOLO, A.C.; CARRARA, C.R. (2013). Does dextran molecular weight affect the mechanical properties of whey protein/dextran conjugate gels? Food Hydrocolloids 32, 204-210.
- TAROLA, A.M.; VAN DE VELDE, F.; SALVAGNI, L.; AND PRETTI, R. (2013). Determination of phenolic compounds in strawberries (Fragaria ananassa Duch) by high performance liquid chromatography with diode array detection. Food Analytical Methods. 6, 227–237
- VAN DE VELDE, F.; GÜEMES, D.; PIAGENTINI, A.,PIROVANI, M.; (2013). Health potential and physicochemical attributes after minimal processing and during refrigerated storage of orange (Citrus sinensis (L.) Osbeck). International Journal of Fruit Science, 13(3), 285-298 .
- VAN DE VELDE, F.; PIAGENTINI, A.M.; GÜEMES, D.; PIROVANI, M. (2013). Modelling changes in anthocyanins, total vitamin C, and colour as a consequence of peracetic acid washing disinfection of two cultivars of strawberries for fresh-cut processing. International Journal of Food Science and Technology 48 (5), 954–961.
- VAN DE VELDE, F.; PIAGENTINI, A.M.; GÜEMES, D.; SALSI, M.; TIBURZI, M.; MOGUILEVSKY, M.; PIROVANI, M. (2013). Modelado del potencial bioactivo y calidad de frutillas frescas cortadas en el lavado-desinfección con ácido peracético. Revista Iberoamericana de Tecnología Postcosecha 14 (2) 230-237.
- VAN DE VELDE, F.; TAROLA, A., GÜEMES, D.; PIROVANI, M. (2013) Bioactive compounds and antioxidant capacity of Camarosa and Selva strawberries (Fragaria x ananassa Duch). Foods 2, 120-131.
2012
- CIAN, R.E.; MARTÍNEZ-AUGUSTÍN, O.; DRAGO, S.R. (2012) Bioactive properties of peptides obtained by enzymatic hydrolysis from protein byproducts of Porphyra columbina. Food Research International 49, 364–372
- CIAN, R.E.; DRAGO, S.R.; GONZÁLEZ, R.J. (2012). Influence of pH on colour and iron content of peptide fractions obtained from bovine Hb concentrate hydrolysates. International Journal of Food Science and Technology 47, 1348–1353
- CIAN, R.E.; LÓPEZ-POSADAS, R.; DRAGO, S.R.; SÁNCHEZ DE MEDINA, F.; MARTÍNEZ-AUGUSTIN, O. (2012). A Porphyra columbina hydrolysate upregulates IL-10 production in rat macrophages and lymphocytes through an NF-κB, and p38 and JNK dependent mechanism. Food Chemistry 134(4), 1982-1990.
- CIAN, R.E.; LÓPEZ-POSADAS, R.; DRAGO, S.R.; SÁNCHEZ DE MEDINA, F.; MARTÍNEZ-AUGUSTIN, O. (2012). Immunomodulatory Properties of the Protein Fraction from Phorphyra columbina. Journal of Agricultural and Food Chemistry 60(33), 8146–8154.
- GALÁN, M.G.; DRAGO, S.R.; ARMADA, M.; GONZÁLEZ, R.J. (2012). Iron, Zinc and Calcium dialyzability from extruded product based on whole grain amaranth (A. caudatus and A. cruentus) and amaranth / Zea mays blends. International Journal of Food Science and Nutrition 64(4), 502-507
- GALÁN, M. G.; CAGNASSO, C. E.; DRAGO, S. R. (2012). Study Of EDTA Intake Of Children For Potential Use Of FeNaEDTA For Breakfast Cereal Fortification. Archivos Latinoamericanos de Nutrición 62(3), 290-294.
- GIMÉNEZ, M.A.; DRAGO, S.R.; DE GREEF, D.; GONZALEZ, R.J.; LOBO, M.O; SAMMAN N.C. (2012) Rheological, functional and nutritional properties of wheat/broad bean (Vicia faba) flour blends for pasta formulation. Food Chemistry 134, 200–206.
- PEREZ, A. A.; CARRERA-SÁNCHEZ, C.; RODRÍGUEZ-PATINO, J. M.; RUBIOLO, A. C.; SANTIAGO, L. G. (2012). Effect of enzymatic hydrolysis and polysaccharide addition on the beta-lactoglobulin adsorption at the air-water interface. Journal of Food Engineering, 109, 712-720.
- PEREZ, A. A.; CARRERA-SÁNCHEZ, C.; RODRÍGUEZ-PATINO, J. M.; RUBIOLO, A. C.; SANTIAGO, L. G. (2012). Foaming characteristics of beta-lactoglobulin as affected by enzymatic hydrolysis and polysaccharide addition: Relationships with the bulk and interfacial properties. Journal of Food Engineering, 113, 53-60.
- RODRÍGUEZ, A.; PIAGENTINI, A.; ROZYCKI, S.; LEMA, P.; PAULETTI, M.S.; PANIZZOLO, L.A. (2012). Evolución del desarrollo del color en sistema modelo de composición similar al dulce de leche. Influencia del tiempo de calentamiento y del pH. INNOTEC 7, 38-42.
- SALGADO, P.R.; DRAGO, S.R.; MOLINA ORTIZ, S.E.; PETRUCCELLI, S.; MAURI, A.N.; ANDRICH, O.; GONZÁLEZ, R.J. (2012). Production and characterization of sunflower (Helianthus annuus L.) protein enriched products obtained at pilot plant scale. LWT – Food Science and Technology 45, 65-72.
- SOSA, L.; VAN DE VELDE, F.; PIROVANI, M. (2012). Aplicación de niveles de oxigeno superatmosféricos en naranjas mínimamente procesadas. Revista Iberoamericana de Tecnología Postcosecha 13(2), 175-180.
- SPOTTI, M.J., SANTIAGO, L.G., RUBIOLO, A.C., CARRARA, C.R. (2012). Mechanical and microstructural properties of milk whey protein/espina corona gum mixed gels. LWT – Food Science and Technology, 48 (1), pp. 69-74.
- VAN DE VELDE, F.; PIROVANI, M.; CAMARA, M.; GÜEMES, D.; BERNARDI, C. (2012). Optimization and Validation of a UV–HPLC Method for Vitamin C Determination in Strawberries (Fragaria ananassa Duch.), Using Experimental Designs. Food Analytical Methods 5, 1097-1104.
- VELÁZQUEZ, N.; SÁNCHEZ, H.D.; OSELLA, C.; SANTIAGO, L. (2012). Using white sorghum flour for gluten-free breadmaking. International Journal of Food Science and Nutrition. 63 (4), 491-497.
2011
- AGUIRRE, J.; OSELLA, C.; CARRARA, C.; SÁNCHEZ, H.; BUERA, M. (2011). Bread Staling Influenced by the Storage Temperature on Starch Retrogradation. Starch – Stärke. 63(9) 587–593.
- AGUIRRE, J.F.; OSELLA, C.A.; CARRARA, C.R.; SÁNCHEZ, H.D.; BUERA, M.P. (2011). Effect of storage temperature on starch retrogradation of bread staling. Starch – Stärke, 63(9): 587–593.
- ALASINO, M.C.; OSELLA, C.; de la TORRE, M.A.; SÁNCHEZ, H.D. (2011). Use of sodium stearoyllactylate and azodicarbonamide in wheat flour breads with added pea flour. International Journal of Food Science and Nutrition 62(4), 385-391.
- ALASINO, M.C.; OSELLA, C.; de la TORRE, M.A.;. SÁNCHEZ, H.D. (2011). Efecto de Oxidantes y Emulsionantes sobre la calidad del pan elaborado con incorporación de harina de arvejas (pisum sativum) inactivadas enzimáticamente. Información Tecnológica – La Serena-Chile 22(1), 41-50.
- ALASINO, N.M.; ARINGOLI, E.E.; SANCHEZ, H.D. (2011). Optimización de los Niveles de los Agentes Oxidante/Reductor en la Panificación de Harina de Trigo. Información Tecnológica 22(6), 75-86.
- ALASINO, N.M.; ARÍNGOLI, E.E.; SÁNCHEZ, H.D. (2011). Optimización de los niveles de de los agentes oxidante/reductor en la panificación de harina de trigo. Información Tecnológica – La Serena-Chile 22(6), 75-86.
- BECCERICA, S.; de la TORRE, M.A.; SÁNCHEZ, H.D.; OSELLA, C. (2011). Use of oat bran in bread: Fiber and oil enrichment and technological performance. Food and Nutrition Sciences 2(6), 553-559.
- CIAN, R.E., DRAGO, S.R.; GONZÁLEZ, R.J. (2011). Propiedades antioxidantes e inhibición de la enzima convertidora de angiotensina I (ECA I) de fracciones ultrafiltradas de hidrolizados de hemoglobin bovina. Revista del Laboratorio Tecnológico del Uruguay. INNOTEC 6, 42-46.
- CIAN, R.E.; LUGGREN, P.; DRAGO, S.R. (2011). Effect of extrusion process on antioxidant and ACE inhibition properties from bovine hemoglobin concentrate hydrolysates incorporated into expanded maize products. International Journal of Food Sciences and Nutrition 62(7), 774-780.
- DRAGO, S.R.; PANOUILLÉ, M.; SAINT-EVE, A.; NEYRAUD, E.; FERON, G.; SOUCHON, I. (2011). Relationships between saliva and food bolus properties from model dairy products. Food Hydrocolloids 25, 659-667.
- FREYRE, M.R.; PIAGENTINI, A.M.; ROZYCKI, V.R.; BERNARDI; C.M.H.; TAHER, H.A. (2011). Fatty-acid composition of Prosopis ruscifolia seed upon prolongad storage conditions. Chemistry of Natural Compounds 46(6), 953-954.
- MARTÍN, L.; BERNARDI, C.; GÜEMES, D.; PIROVANI, M.; PIAGENTINI, A. (2011). Evaluación de variedades de duraznos destinadas al mínimo procesamiento. Revista Iberoamericana de Tecnología Postcosecha. (AITEP) 12(1), 51-56.
- MERAYO, Y.A.; GONZÁLEZ, R.J.; DRAGO, S.R; TORRES, R.L., DE GREEF, D.M. (2011). Extrusion conditions and zea mays endosperm hardness affecting gluten free spaghetti quality. International Journal of Food Science and Technology 11(46), 2321–2328.
- PASTOR CAVADA, E.; DRAGO, S.R.; PASTOR DÍAZ, J.; ALAIZ, M.; VIOQUE PEÑA, J.; GONZÁLEZ, R.J. (2011). Effects of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on the physical and nutritional properties of extruded products based on whole corn and brown rice. Food Chemistry 128(4), 961-967.
- PEREZ, A.A.; CARRERA-SÁNCHEZ, C.E.; RODRÍGUEZ-PATINO, J.M.; RUBIOLO, A.C., SANTIAGO, L.G. (2011). Surface adsorption behaviour of milk whey protein and pectin mixtures under conditions of air-water interface saturation. Colloids and Surfaces, B: Biointerfaces 85(2), 306-315.
- REVELLI, G.R.; SBODIO, O.A.; TERCERO, E.J. (2011). Estudio y evolución de la calidad de leche cruda en tambos de la zona noroeste de Santa Fe y sur de Santiago del Estero, Argentina (1993-2009). Revista RIA (INTA) 37(2), 128-139.
- SALGADO, P.R.; FERNÁNDEZ, G.B.; DRAGO, S.R.; MAURI, A.N. (2011). Addition of bovine plasma hydrolysates improves the antioxidant properties of soybean and sunflower protein-based films. Food Hydrocolloids 25, 1433-1440.
Libros o capítulos de libros
- 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).