| Rheological analysis of emulsion-filled gels based on high acyl gellan gum G Lorenzo, N Zaritzky, A Califano Food Hydrocolloids 30 (2), 672-680, 2013 | 156 | 2013 |
| Improvement of the texture and quality of cooked gluten-free pasta V Larrosa, G Lorenzo, N Zaritzky, A Califano LWT 70, 96-103, 2016 | 140 | 2016 |
| Modeling rheological properties of low-in-fat o/w emulsions stabilized with xanthan/guar mixtures G Lorenzo, N Zaritzky, A Califano Food Research International 41 (5), 487-494, 2008 | 103 | 2008 |
| Optimization of rheological properties of gluten-free pasta dough using mixture design V Larrosa, G Lorenzo, N Zaritzky, A Califano Journal of cereal science 57 (3), 520-526, 2013 | 91 | 2013 |
| Linear viscoelastic assessment of cold gel-like emulsions stabilized with bovine gelatin G Lorenzo, G Checmarev, N Zaritzky, A Califano LWT-Food Science and Technology 44 (2), 457-464, 2011 | 52 | 2011 |
| Rheological characterization of refrigerated and frozen non-fermented gluten-free dough: Effect of hydrocolloids and lipid phase G Lorenzo, NE Zaritzky, AN Califano Journal of Cereal Science 50 (2), 255-261, 2009 | 51 | 2009 |
| Optimization of non-fermented gluten-free dough composition based on rheological behavior for industrial production of “empanadas” and pie-crusts G Lorenzo, N Zaritzky, A Califano Journal of cereal science 48 (1), 224-231, 2008 | 44 | 2008 |
| Dynamic rheological analysis of gluten-free pasta as affected by composition and cooking time V Larrosa, G Lorenzo, N Zaritzky, A Califano Journal of Food Engineering 160, 11-18, 2015 | 36 | 2015 |
| Influence of quinoa and zein content on the structural, rheological, and textural properties of gluten-free pasta M Sosa, A Califano, G Lorenzo European Food Research and Technology 245, 343-353, 2019 | 23 | 2019 |
| Alternative Proteins and Pseudocereals in the Development of Gluten-Free Pasta G Lorenzo, M Sosa, A Califano Alternative and Replacement Foods, 433-458, 2018 | 23 | 2018 |
| Physical and chemical stability under environmental stress of microemulsions formulated with fish oil NM Cortés, AN Califano, G Lorenzo Food Research International 119, 283-290, 2019 | 20 | 2019 |
| Effect of dried cassava bagasse on the baking properties of composite wheat bread E Rodriguez‐Sandoval, LY Polanía‐Gaviria, G Lorenzo Journal of texture studies 48 (1), 76-84, 2017 | 20 | 2017 |
| Food grade microemulsion systems: Sunflower oil/castor oil derivative-ethanol/water. Rheological and physicochemical analysis NM Cortés, G Lorenzo, AN Califano Food Research International 107, 41-47, 2018 | 19 | 2018 |
| Effect of the addition of proteins and hydrocolloids on the water mobility in gluten-free pasta formulations VJ Larrosa, G Lorenzo, NE Zaritzky, AN Califano University of Washington, 2012 | 17 | 2012 |
| Viscoelastic characterization of fluid and gel like food emulsions stabilized with hydrocolloids G Lorenzo, NE Zaritzky, AN Califano Procedia Food Science 1, 281-286, 2011 | 16 | 2011 |
| Mechanical and optical characterization of gelled matrices during storage G Lorenzo, N Zaritzky, A Califano Carbohydrate polymers 117, 825-835, 2015 | 15 | 2015 |
| Food Gel Emulsions: Structural Characteristics and Viscoelastic Behavior G Lorenzo, N Zaritzky, A Califano Polymers for Food Applications, 481-507, 2018 | 12 | 2018 |
| Modelado matemático del secado de pastas libres de gluten en relación a la temperatura y humedad relativa del aire VJ Larrosa, G Lorenzo, NE Zaritzky, AN Califano Laboratorio Tecnológico del Uruguay, 2016 | 11 | 2016 |
| Effect of bacterial nanocellulose post-synthetic processing on powders and rehydrated suspensions characteristics ML Balquinta, SC Andrés, P Cerrutti, AN Califano, G Lorenzo Journal of Food Engineering 280, 109994, 2020 | 8 | 2020 |
| Hydrocolloids as o/w emulsion stabilizers: effect of the structural features during storage. JM Quintana, G Lorenzo, NE Zaritzky, AN Califano Functional properties of food components, 1-22, 2007 | 7 | 2007 |
Noemi ZaritzkyFull Professor Faculty of Engineering Univ. Nacional de La Plata Argentina. Superior ResearcherDirección de correo verificada de ing.unlp.edu.ar
