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Elaboration process, chemical and sensory analyses of fried-salted soybean.
- Published in:
- Grasas y Aceites, 2010, v. 61, n. 3, p. 279, doi. 10.3989/gya.112109
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- Article
Oxidative Stability, Affective and Descriptive Sensory Properties of Roasted Peanut Flavored with Oregano, Laurel, and Rosemary Essential Oils as Natural Preservatives of Food Lipids.
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- European Journal of Lipid Science & Technology, 2019, v. 121, n. 5, p. N.PAG, doi. 10.1002/ejlt.201800428
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- Article
Antioxidant Activity of Essential Oils Extracted from Aloysia triphylla and Minthostachys mollis that Improve the Oxidative Stability of Sunflower Oil under Accelerated Storage Conditions.
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- European Journal of Lipid Science & Technology, 2018, v. 120, n. 8, p. 1, doi. 10.1002/ejlt.201700374
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- Article
Fatty acids, volatile compounds and microbial quality preservation with an oregano nanoemulsion to extend the shelf life of hake (Merluccius hubbsi) burgers.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 1, p. 149, doi. 10.1111/ijfs.13919
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- Article
Film preparation with high protein defatted peanut flour: characterisation and potential use as food packaging.
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- International Journal of Food Science & Technology, 2018, v. 53, n. 4, p. 969, doi. 10.1111/ijfs.13670
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- Article
Sensory and bio-chemical preservation of ricotta cheese using natural products.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 12, p. 2692, doi. 10.1111/ijfs.12604
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- Article
Consumers' acceptance and quality stability of olive oil flavoured with essential oils of different oregano species.
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- International Journal of Food Science & Technology, 2013, v. 48, n. 11, p. 2417, doi. 10.1111/ijfs.12233
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- Article
Preserving sensory attributes of roasted peanuts using edible coatings.
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- International Journal of Food Science & Technology, 2013, v. 48, n. 4, p. 850, doi. 10.1111/ijfs.12036
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- Article
Chemical composition, antioxidant activity and anti-lipase activity of Origanum vulgare and Lippia turbinata essential oils.
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- International Journal of Food Science & Technology, 2013, v. 48, n. 3, p. 642, doi. 10.1111/ijfs.12011
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- Article
Antioxidant activity of essential oil of oregano species from Argentina in relation to their chemical composition.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 12, p. 2648, doi. 10.1111/j.1365-2621.2011.02796.x
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- Article
Highly concentrated omega‐3 fatty acid ethyl esters by urea complexation and molecular distillation.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 2, p. 877, doi. 10.1002/jsfa.9258
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- Article
Sensory quality of milk fat with low cholesterol content fractioned by molecular distillation.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 9, p. 3478, doi. 10.1002/jsfa.8866
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- Article
Volatile constituents from flowers of Acacia caven (Mol.) Mol. var. caven, Acacia aroma Gill. ex Hook., Erythrina crista-galli L. and Calliandra tweedii Benth.
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- Flavour & Fragrance Journal, 1998, v. 13, n. 4, p. 266, doi. 10.1002/(SICI)1099-1026(1998070)13:4<266::AID-FFJ739>3.0.CO;2-5
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- Article
Soymilk stability increase using polyphenols microcapsules.
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- Journal of Food Science & Technology, 2024, v. 61, n. 4, p. 688, doi. 10.1007/s13197-023-05869-y
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- Article
Decrease of chemical and volatile oxidation indicators using oregano essential oil combined with BHT in sunflower oil under accelerated storage conditions.
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- Journal of Food Science & Technology, 2019, v. 56, n. 5, p. 2522, doi. 10.1007/s13197-019-03731-8
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- Article
Oxidative stability, affective and discriminative sensory test of high oleic and regular peanut oil with addition of oregano essential oil.
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- Journal of Food Science & Technology, 2018, v. 55, n. 12, p. 5133, doi. 10.1007/s13197-018-3459-5
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- Article
Thyme and basil essential oils included in edible coatings as a natural preserving method of oilseed kernels.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 1, p. 183, doi. 10.1002/jsfa.7080
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- Article
Effect of peanut skin extract on chemical stability and sensory properties of salami during storage.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 7, p. 1751, doi. 10.1002/jsfa.5965
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- Article
Optimization of molecular distillation to concentrate ethyl esters of eicosapentaenoic (20:5 ω-3) and docosahexaenoic acids (22:6 ω-3) using simplified phenomenological modeling.
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- Journal of the Science of Food & Agriculture, 2011, v. 91, n. 8, p. 1452, doi. 10.1002/jsfa.4332
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- Article
Effect of storage on chemical and sensory profiles of peanut pastes prepared with high-oleic and normal peanuts.
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- Journal of the Science of Food & Agriculture, 2010, v. 90, n. 15, p. 2694, doi. 10.1002/jsfa.4142
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- Article
Effect of prickly pear and algarrobo pod syrup coatings on consumer acceptance and stability of roasted almonds.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 14, p. 2415, doi. 10.1002/jsfa.3737
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- Article
Chemical and sensory stability of fried-salted peanuts flavored with oregano essential oil and olive oil.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 12, p. 2128, doi. 10.1002/jsfa.3703
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- Article
Sensorial and chemical changes in honey roasted peanuts and roasted peanuts stored under different temperatures.
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- Journal of the Science of Food & Agriculture, 2006, v. 86, n. 7, p. 1057, doi. 10.1002/jsfa.2456
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- Publication type:
- Article
Chemical and sensory stability of roasted high-oleic peanuts from Argentina.
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- Journal of the Science of Food & Agriculture, 2006, v. 86, n. 6, p. 944, doi. 10.1002/jsfa.2442
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- Article
Optimization of extraction of phenolic antioxidants from peanut skins.
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- Journal of the Science of Food & Agriculture, 2005, v. 85, n. 1, p. 33, doi. 10.1002/jsfa.1933
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- Article
Phenolic, volatile compounds, antioxidant, and preservative activity of Argentinian Kabuli chickpea husk extract.
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- Journal of the American Oil Chemists' Society (JAOCS), 2024, v. 101, n. 3, p. 297, doi. 10.1002/aocs.12759
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- Article
Antioxidant Activity Displayed by Phenolic Compounds Obtained from Walnut Oil Cake used for Walnut Oil Preservation.
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- Journal of the American Oil Chemists' Society (JAOCS), 2018, v. 95, n. 11, p. 1409, doi. 10.1002/aocs.12145
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- Article
Proximate, Fatty Acid and Sterol Compositions of Aboriginal Peanut ( Arachis hypogaea L) Seeds from Bolivia.
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- Journal of the Science of Food & Agriculture, 1997, v. 73, n. 3, p. 349, doi. 10.1002/(SICI)1097-0010(199703)73:3<349::AID-JSFA736>3.0.CO;2-E
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- Article
Proximate Composition and Seed Lipid Components of Sorghum Cultivars from Argentina.
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- Journal of the Science of Food & Agriculture, 1996, v. 70, n. 3, p. 334, doi. 10.1002/(SICI)1097-0010(199603)70:3<334::AID-JSFA500>3.0.CO;2-I
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- Article
Proximate composition and seed lipid components of some Prosopis (leguminosae) from argentina.
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- Journal of the Science of Food & Agriculture, 1994, v. 66, n. 3, p. 323, doi. 10.1002/jsfa.2740660309
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- Article
EFFECT OF PRICKLY PEAR ( OPUNTIA FICUS-INDICA) AND ALGARROBO ( PROSOPIS SPP.) POD SYRUP COATINGS ON THE SENSORY AND CHEMICAL STABILITY IN ROASTED PEANUT PRODUCTS.
- Published in:
- Journal of Food Quality, 2009, v. 32, n. 3, p. 334, doi. 10.1111/j.1745-4557.2009.00251.x
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- Article
Tocopherol content, peroxide value and sensory attributes in roasted peanuts during storage.
- Published in:
- International Journal of Food Science & Technology, 2010, v. 45, n. 7, p. 1499, doi. 10.1111/j.1365-2621.2010.02293.x
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- Article
Sensory analysis and fruiting bodies characterisation of the edible mushrooms Pleurotus ostreatus and Polyporus tenuiculus obtained on leaf waste from the essential oil production industry.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 3, p. 466, doi. 10.1111/j.1365-2621.2009.02147.x
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- Article
Effect of the essential oil addition on the oxidative stability of fried–salted peanuts.
- Published in:
- International Journal of Food Science & Technology, 2008, v. 43, n. 11, p. 1935, doi. 10.1111/j.1365-2621.2008.01796.x
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- Article
Composition, stability and acceptability of different vegetable oils used for frying peanuts.
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- International Journal of Food Science & Technology, 2008, v. 43, n. 2, p. 193, doi. 10.1111/j.1365-2621.2006.01288.x
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- Publication type:
- Article
Oxidative stability in fried-salted peanuts elaborated with high-oleic and regular peanuts from Argentina.
- Published in:
- International Journal of Food Science & Technology, 2006, v. 41, n. 8, p. 900, doi. 10.1111/j.1365-2621.2005.01135.x
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- Article