María Cristina Añón
María Cristina Añón
Profesor Emérito e Investigador Superior, Facultad de Cs Exactas, Universidad Nacional de La Plata
Dirección de correo verificada de biol.unlp.edu.ar
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Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough
PD Ribotta, GT Pérez, AE León, MC Anon
Food hydrocolloids 18 (2), 305-313, 2004
3322004
Effects of thermal treatment of soy protein isolate on the characteristics and structure-function relationship of soluble and insoluble fractions
DA Sorgentini, JR Wagner, MC Anón
Journal of Agricultural and Food Chemistry 43 (9), 2471-2479, 1995
2761995
Electrophoretic, solubility and functional properties of commercial soy protein isolates
EL Arrese, DA Sorgentini, JR Wagner, MC Anon
Journal of Agricultural and Food Chemistry 39 (6), 1029-1032, 1991
2631991
Influence of reducing sugars and amino acids in the color development of fried potatoes
G Marquez, MC Anon
Journal of Food Science 51 (1), 157-160, 1986
2551986
Effects of drying conditions on some physical properties of soy protein films
G Denavi, DR Tapia-Blácido, MC Añón, PJA Sobral, AN Mauri, ...
Journal of Food Engineering 90 (3), 341-349, 2009
2302009
Peroxidase from strawberry fruit (Fragaria ananassa Duch.): partial purification and determination of some properties
PM Civello, GA Martinez, AR Chaves, MC Anon
Journal of agricultural and food chemistry 43 (10), 2596-2601, 1995
2231995
Effect of freezing and frozen storage of doughs on bread quality
PD Ribotta, AE León, MC Añón
Journal of Agricultural and Food Chemistry 49 (2), 913-918, 2001
2192001
Composition and structural characterization of amaranth protein isolates. An electrophoretic and calorimetric study
EN Martínez, MC Añón
Journal of Agricultural and Food Chemistry 44 (9), 2523-2530, 1996
2051996
Structural and functional properties of soy protein isolate and cod gelatin blend films
GA Denavi, M Pérez-Mateos, MC Añón, P Montero, AN Mauri, ...
Food Hydrocolloids 23 (8), 2094-2101, 2009
2032009
Structural properties of heat-induced soy protein gels as affected by ionic strength and pH
MC Puppo, MC Anon
Journal of Agricultural and Food Chemistry 46 (9), 3583-3589, 1998
1831998
Heat treatments delay ripening and postharvest decay of strawberry fruit
PM Civello, GA Martínez, AR Chaves, MC Añón
Journal of Agricultural and Food Chemistry 45 (12), 4589-4594, 1997
1831997
Effect of high-pressure treatment on emulsifying properties of soybean proteins
MC Puppo, F Speroni, N Chapleau, M de Lamballerie, MC Añón, M Anton
Food Hydrocolloids 19 (2), 289-296, 2005
1822005
Relation between solubility and surface hydrophobicity as an indicator of modifications during preparation processes of commercial and laboratory-prepared soy protein isolates
JR Wagner, DA Sorgentini, MC Añón
Journal of Agricultural and Food Chemistry 48 (8), 3159-3165, 2000
1722000
Relationship between the method of obtention and the structural and functional properties of soy proteins isolates. 1. Structural and hydration properties
S Petruccelli, MC Añón
Journal of Agricultural and Food Chemistry 42 (10), 2161-2169, 1994
1711994
Thermal aggregation of soy protein isolates
S Petruccelli, MC Anon
Journal of Agricultural and Food Chemistry 43 (12), 3035-3041, 1995
1691995
Freezing rate effects on the drip loss of frozen beef
MC Añón, A Calvelo
Meat Science 4 (1), 1-14, 1980
1621980
Soy protein isolate components and their interactions
S Petruccelli, MC Anon
Journal of Agricultural and Food Chemistry 43 (7), 1762-1767, 1995
1531995
Effect of soybean addition on the rheological properties and breadmaking quality of wheat flour
PD Ribotta, SA Arnulphi, AE León, MC Añón
Journal of the Science of Food and Agriculture 85 (11), 1889-1896, 2005
1502005
Characterization and changes inpolyphenol oxidase from eggplant fruit during storage at low temperature
AR Concellon, A., Añón, M.C., Chaves
Food Chemistry 88, 17-24, 2004
150*2004
Detection and identification of a soy protein component that cross-reacts with caseins from cow´s milk
CA Rozenfeld, P., Docena, G., Añón, M.C., Fossati
Clinical & Experimental Immunology 130 (1), 49-58, 2002
1352002
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Artículos 1–20