ROLANDELLI, GUIDO; RODRÍGUEZ, SILVIO DAVID; BUERA, MARÍA DEL PILAR

Modulation of the retrogradation kinetics of sweet potato starch by the addition of pectin, guar gum, and gallic acid

FOOD HYDROCOLLOIDS; Año: 2024 vol. 146

ROLANDELLI, GUIDO; FARRONI, ABEL EDUARDO; BUERA, MARÍA DEL PILAR

Physicochemical transformations of corn-based snacks with underexploited grains addition during storage: multi-analytical assessment

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2023 vol. 58 p. 623 - 630

PEPA, LORENA S.; DOS SANTOS FERREIRA, CRISTINA; BUERA , M.P.

Revaluing Anion Effects on Maillard Reaction Catalysis as a Relevant Feature for Kinetic Predictions

ACS Food Science & Technology; Lugar: Washington DC; Año: 2023 vol. 6 p. 1021 - 1029

ROLANDELLI, GUIDO; FAVRE, LEONARDO CRISTIAN; AGUIRRE-CALVO, TATIANA; FARRONI, ABEL EDUARDO; BUERA, MARÍA DEL PILAR; DOS SANTOS FERREIRA, CRISTINA

An optimized purple corn cob extract as an ingredient for the development of maize-based extrudates with novel characteristics

Journal of Cereal Science; Lugar: St. Paul, MN; Año: 2023 vol. 114

BUSCH, VERÓNICA MARÍA; PEPA, LORENA S.; PANIZZOLO, LUIS; BUERA, MARÍA DEL PILAR; FERREIRA, FERNANDO

Effect of Ultrasound and Enzymatic Hydrolysis on the Physicochemical Properties of Neltuma Ruscifolia Seed Gum and Other Galactomannan Gums

Food and Bioprocess Technology; Año: 2023

DOS SANTOS FERREIRA, CRISTINA I.; GONZALES, ADRIANA PEREYRA; MAZZOBRE, MARÍA FLORENCIA; ULRIH, NATASHA POKLAR; BUERA, MARÍA DEL PILAR

Solubility, sorption isotherms and thermodynamic parameters of β-cyclodextrin complexes with poplar propolis components: Practical implicances

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2022 vol. 167

FAVRE, LEONARDO CRISTIAN; LÓPEZ-FERNÁNDEZ, MARÍA PAULA; DOS SANTOS FERREIRA, CRISTINA; MAZZOBRE, MARÍA FLORENCIA; MSHICILELI, NDUMISO; VAN WYK, JESSY; BUERA, MARÍA DEL PILAR

The antioxidant and antiglycation activities of selected spices and other edible plant materials and their decay in sugar-protein systems under thermal stress

FOOD CHEMISTRY; Año: 2022 vol. 371

ROLANDELLI, GUIDO; FARRONI, ABEL EDUARDO; BUERA, MARÍA DEL PILAR

Analysis of molecular mobility in corn and quinoa flours through 1H NMR and its relationship with water distribution, glass transition and enthalpy relaxation

FOOD CHEMISTRY; Año: 2022 vol. 373

VHANGANI, LUSANI NORAH; FAVRE, LEONARDO CRISTIAN; ROLANDELLI, GUIDO; WYK, JESSY VAN; BUERA, MARÍA DEL PILAR

Optimising the Polyphenolic Content and Antioxidant Activity of Green Rooibos (Aspalathus linearis) Using Beta-Cyclodextrin Assisted Extraction

MOLECULES; Año: 2022 vol. 27

PEPA, LORENA S.; RODRÍGUEZ, SILVIO D.; DOS SANTOS FERREIRA, CRISTINA; BUERA, MARÍA DEL PILAR

Interpretation of the color due to the ubiquitous nonenzymatic browning phenomena in foods

COLOR RESEARCH AND APPLICATION; Año: 2021 vol. 46 p. 446 - 455

ROLANDELLI, GUIDO; GALLARDO-NAVARRO, YOJA TERESA; GARCÍA PINILLA, SANTIAGO; FARRONI, ABEL EDUARDO; GUTIÉRREZ-LÓPEZ, GUSTAVO FIDEL; BUERA, MARÍA DEL PILAR

Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach

JOURNAL OF CEREAL SCIENCE (PRINT); Año: 2021 vol. 99

ROLANDELLI, GUIDO; FARRONI, ABEL E.; BUERA, MARÍA DEL PILAR

The complex dependence of non-enzymatic browning development on processing conditions in maize snacks

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2021 vol. 147

LÓPEZ-FERNÁNDEZ, MARÍA PAULA; RODRÍGUEZ, SILVIO DAVID; FAVRE, LEONARDO CRISTIAN; BUSCH, VERÓNICA MARÍA; BUERA, MARÍA DEL PILAR

Physicochemical, thermal and rheological properties of isolated Argentina quinoa starch

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2021 vol. 135

GAGNETEN, MAITE; BUERA, MARÍA DEL PILAR; RODRÍGUEZ, SILVIO D.

Evaluation of SIMCA and PLS algorithms to detect adulterants in canola oil by FT-IR

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2021 vol. 56 p. 2596 - 2603

FAVRE, LEONARDO CRISTIAN; ROLANDELLI, GUIDO; MSHICILELI, NDUMISO; VHANGANI, LUSANI NORAH; DOS SANTOS FERREIRA, CRISTINA; VAN WYK, JESSY; BUERA, MARÍA DEL PILAR

Antioxidant and anti-glycation potential of green pepper (Piper nigrum): Optimization of β-cyclodextrin-based extraction by response surface methodology

FOOD CHEMISTRY; Año: 2020 vol. 316

DE SÁ MENDES, NATHÂNIA; FAVRE, LEONARDO CRISTIAN; ROLANDELLI, GUIDO; FERREIRA, CRISTINA DOS SANTOS; GONÇALVES, ÉDIRA C. B. DE A.; BUERA, MARÍA DEL PILAR

Flour from 'fruits and vegetables' waste with addition of a South-American pepper (Capsicum baccatum) proposed as food ingredient

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2020 vol. 54 p. 1230 - 1237

DE SÁ MENDES, NATHÂNIA; COIMBRA, PEDRO P.S.; SANTOS, MILLENA C.B.; CAMERON, LUIZ C.; FERREIRA, MARIANA S.L.; BUERA, MARÍA DEL P.; GONÇALVES, ÉDIRA C.B.A.

Capsicum pubescens as a functional ingredient: Microencapsulation and phenolic profilling by UPLC-MSE

FOOD RESEARCH INTERNATIONAL; Año: 2020 vol. 135 p. 1 - 10

ROLANDELLI, GUIDO; GARCÍA-NAVARRO, YOJA TERESA; GARCÍA-PINILLA, SANTIAGO; FARRONI, ABEL EDUARDO; GUTIÉRREZ-LÓPEZ, GUSTAVO FIDEL; BUERA, MARÍA DEL PILAR

Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour

Food Structure; Año: 2020 vol. 25

BUSCH, VERÓNICA M.; SANTAGAPITA, PATRICIO R.; DÍAZ-CALDERÓN, PAULO; ENRIONE, JAVIER I.; BUERA, M. PILAR

About the endothermal transitions of galactomannans: A multi-analytical DSC, LF- 1 H NMR and DMA study

CARBOHYDRATE POLYMERS; Año: 2019 vol. 211 p. 31 - 38

SANTAGAPITA, PATRICIO R.; MAZZOBRE, M. FLORENCIA; BUERA, M. PILAR

Catalase Stability in Amorphous and Supercooled Media Related to Trehalose- Water- Salt Interactions

FOOD BIOPHYSICS; Año: 2019 vol. 14 p. 90 - 96

RODRÍGUEZ, SILVIO D.; ROLANDELLI, GUIDO; BUERA, M. PILAR

Detection of quinoa flour adulteration by means of FT-MIR spectroscopy combined with chemometric methods

FOOD CHEMISTRY; Año: 2019 vol. 274 p. 392 - 401

RODRÍGUEZ, SILVIO D.; GAGNETEN, MAITE; FARRONI, ABEL E.; PERCIBALDI, NORA M.; BUERA, M. PILAR

FT-IR and untargeted chemometric analysis for adulterant detection in chia and sesame oils

FOOD CONTROL; Año: 2019 vol. 105 p. 78 - 85

PORRAS-SAAVEDRA, JOSEFINA; FAVRE, LEONARDO CRISTIAN; ALAMILLA-BELTRÁN, LILIANA; MAZZOBRE, MARÍA FLORENCIA; GUTIÉRREZ-LÓPEZ, GUSTAVO FIDEL; BUERA, MARÍA DEL PILAR

Thermal transitions and enthalpic relaxations as related to the stability of microencapsulated paprika powders

JOURNAL OF FOOD ENGINEERING; Año: 2019 vol. 245 p. 88 - 95

VELÁZQUEZ, NATALIA S.; FERREYRA, MARÍA GRACIELA; MENGATTO, LUCIANO N.; SANTAGAPITA, PATRICIO R.; BUERA, M. PILAR; LUNA, JULIO A.

Paclitaxel/β-Cyclodextrin interactions, a perspective from pulsed NMR spectroscopy experiments

CARBOHYDRATE RESEARCH; Año: 2019 vol. 486

RODRÍGUEZ, SILVIO D.; LÓPEZ-FERNÁNDEZ, M.P.; MALDONADO, S.; BUERA, M.P.

Evidence on the discrimination of quinoa grains with a combination of FT-MIR and FT-NIR spectroscopy

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2019 vol. 56 p. 4457 - 4464

BUSCH, VERÓNICA; DELGADO, J. F.; SANTAGAPITA, PATRICIO; WAGNER, J. R. ; BUERA, MARÍA DEL PILAR

Rheological characterization of vinal gum, a galactomannan extracted from Prosopis ruscifolia seeds

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2018 vol. 74 p. 333 - 342

CUETO, MARIO; FARRONI, ABEL; RODRÍGUEZ, SILVIO D.; SCHOENLECHNER, REGINE; SCHLEINING, GERHARD; BUERA, MARÍA DEL PILAR

Assessing changes in enriched maize flour formulations after extrusion by means of FTIR, XRD, and chemometric analysis

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2018 vol. 11 p. 1586 - 1595

SANTAGAPITA, PATRICIO R.; MATIACEVICH, SILVIA B.; BUERA, MARÍA DEL PILAR

Non-enzymatic browning kinetics in sucrose-glycine aqueous and dehydrated model systems in presence of MgCl2

FOOD RESEARCH INTERNATIONAL; Año: 2018 vol. 114 p. 97 - 103

FAVRE, LEONARDO CRISTIAN; DOS SANTOS, CRISTINA; LÓPEZ-FERNÁNDEZ, MARÍA PAULA; MAZZOBRE, MARÍA FLORENCIA; BUERA, MARÍA DEL PILAR

Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology

FOOD CHEMISTRY; Año: 2018 vol. 265 p. 86 - 95

DOS SANTOS FERREIRA, CRISTINA; MAZZOBRE, MARÍA FLORENCIA; BUERA, MARÍA DEL PILAR

Novel trends in cyclodextrins encapsulation. Applications in food science

Current Opinion in Food Science; Año: 2017 vol. 16 p. 106 - 113

BUSCH, VERÓNICA; PEREYRA GONZALEZ, ADRIANA; SEGATIN, NATASA; SANTAGAPITA, PATRICIO; POKLAR, NATASA; BUERA, MARÍA DEL PILAR

Propolis encapsulation by spray drying: Characterization and stability

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2017 vol. 75 p. 227 - 235

CUETO, M. A.; FARRONI, ABEL E.; BUERA, MARÍA DEL PILAR

Carotenoid and color changes in traditionally flaked and extruded products

FOOD CHEMISTRY; Lugar: Amsterdam; Año: 2017 vol. 229 p. 640 - 645

BUSTOS, M.C.; MAZZOBRE, M.F.; BUERA, M.P.

Stabilization of Refrigerated Avocado Pulp: Chemometrics-Assessed Antibrowning Allium and Brassica Extracts as Effective Lipid Oxidation Retardants

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2017 p. 1 - 12

ROA, DIEGO F.; BUERA, M. PILAR; TOLABA, MARCELA P.; SANTAGAPITA, PATRICIO R.

Encapsulation and Stabilization of β-Carotene in Amaranth Matrices Obtained by Dry and Wet Assisted Ball Milling

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2017 vol. 10 p. 512 - 521

CUETO, MARIO; BURILLO, SERGIO PEREZ; RUFÍAN-HENARES, JOSÉ ANGEL; FARRONI, ABEL EDUARDO; DEL PILAR BUERA, MA?IA

Toasting time and cooking formulation affect browning reaction products development in corn flakes

CEREAL CHEMISTRY; Año: 2017 vol. 94 p. 380 - 384

CUETO, M. A.; FARRONI, ABEL E.; BUERA , M.P.

Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes

International Jouirnal of Food Studies; Lugar: Viena; Año: 2016 vol. 5 p. 95 - 105

LEIVA, GRACIELA; SEGATIN, NATASA; MAZZOBRE, MARÍA FLORENCIA; ABRAMOVIC, HELENA; ABRAM, VERONIKA; VIDRIH, R.; BUERA, MARÍA DEL PILAR; POKLAR, NATASA

Multi-analytical Approach to Oxidative Stability of Unrefined Argan, Chia, Rosa Mosqueta and Olive Oils

Journal of Nutrition and Food Science; Año: 2016 vol. 6 p. 1 - 7

AGUDELO-LAVERDE, LINA M.; ACEVEDO, NURIA; SCHEBOR, CAROLINA; DEL PILAR BUERA, MARÍA

Opacity Studies in Dehydrated Fruits in Relation to Proton Mobility and Supramolecular Aspects

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2016 vol. 9 p. 1674 - 1680

BUSTOS, MARIELA; MAZZOBRE, MARÍA FLORENCIA; BUERA, MARÍA DEL PILAR

Stabilization of refrigerated avocado pulp: Effect of Allium and Brassica extracts on enzymatic browning

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2015 vol. 61 p. 89 - 97

BUSCH, VERÓNICA; KOLENDER, ADRIANA; SANTAGAPITA, PATRICIO; BUERA, MARÍA DEL PILAR

Vinal gum, a galactomannan from Prosopis ruscifolia seeds: Physicochemical characterization

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2015 vol. 51 p. 495 - 502

CUETO, M. A.; PORRÁS SAAVEDRA, JOSEFINA; FARRONI, ABEL E.; LILIANA ALAMILLA; SCHOENLECHNER, REGINE; SCHLEINING, GERHARD; BUERA, MARÍA DEL PILAR

Physical and mechanical properties of maize extrudates as affected by the addition of chia and quinoa seeds and antioxidants.

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2015 vol. 167 p. 139 - 146

BUSCH, VERÓNICA; LOOSLI, FREDERIC; SANTAGAPITA, PATRICIO; BUERA, MARÍA DEL PILAR; STOLL, S.

Formation of complexes between hematite nanoparticles and a non-conventional galactomannan gum. Toward a better understanding on interaction processes.

SCIENCE OF THE TOTAL ENVIRONMENT; Lugar: Amsterdam; Año: 2015 vol. 532 p. 556 - 563

SANTAGAPITA, PATRICIO; MAZZOBRE, MARÍA FLORENCIA; RAMÍREZ, H.; GÓMEZ BRIZUELA, LEISSY; CORTI, HORACIO ROBERTO; VILLALONGA SANTANA, R.; BUERA, MARÍA DEL PILAR

Impact of supramolecular interactions of dextran-b-cyclodextrin polymers on invertase activity in freeze-dried systems.

BIOTECHNOLOGY PROGRESS; Lugar: Washington; Año: 2015 vol. 31 p. 791 - 798

ROA, DIEGO; SANTAGAPITA P.R.; BUERA M. P.; TOLABA, MARCELA

Ball Milling of Amaranth Starch-Enriched Fraction. Changes on Particle Size, Starch Crystallinity, and Functionality as a Function of Milling Energy

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2014 vol. 7 p. 2723 - 2731

ROA, DIEGO; SANTAGAPITA, PATRICIO; BUERA , M.P.; TOLABA, MARCELA

Amaranth Milling Strategies and Fraction Characterization by FT-IR

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2014 vol. 7 p. 711 - 718

FARRONI, ABEL E.; BUERA, MARÍA DEL PILAR

Cornflake Production Process: State Diagram and Water Mobility Characteristics

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2014 vol. 7 p. 2902 - 2911

SANTAGAPITA, PATRICIO; OTT, HELENA; AGUDELO LAVERDE, L. M.; BUERA, MARÍA DEL PILAR

Impact of protective agents and drying methods on desiccation tolerance of Salix nigra L. seeds

PLANT PHYSIOLOGY AND BIOCHEMISTRY; Lugar: Paris; Año: 2014 vol. 82 p. 262 - 269

AGUDELO LAVERDE, L. M.; SCHEBOR, CAROLINA; BUERA, MARÍA DEL PILAR

Proton mobility for the description of dynamic aspects of freeze-dried fruits

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2014 vol. 125 p. 44 - 50

AGUDELO LAVERDE, L. M.; SCHEBOR, CAROLINA; BUERA, MARÍA DEL PILAR

Evaluation of Structural Shrinkage on Freeze-Dried Fruits by Image Analysis: Effect of Relative Humidity and Heat Treatment

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2014 vol. 7 p. 2618 - 2626

BUSTOS, MARIELA; AGUDELO LAVERDE, L. M.; MAZZOBRE, MARÍA FLORENCIA; BUERA, MARÍA DEL PILAR

The relationship between antibrowning, anti-radical and reducing capacity of Brassica and Allium extracts

International Journal of Food Studies; Lugar: Viena; Año: 2014 vol. 3 p. 82 - 92

SANTAGAPITA, P.R.; MAZZOBRE, MARÍA FLORENCIA; GARCÍA CRUZ, ARIEL; VILLALONGA SANTANA, R.; BUERA, MARÍA DEL PILAR

Polyethylene glycol-based low generation dendrimers functionalized with β-cyclodextrin as cryo- and dehydro-protectant of catalase formulations.

BIOTECHNOLOGY PROGRESS; Lugar: Washington; Año: 2013 vol. 29 p. 786 - 795

SANTAGAPITA, P. R.; ROSA, S.; MAZZOBRE, M. F.; CUETO, M. A.; BUERA, M. P.; GALVAGNO M. A.

DSC EVALUATION OF OXIDATION STABILITY OF DHA IN MICROALGAE CELLS AND THEIR EXTRACTS

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2013

AGUDELO LAVERDE, L. M.; SCHEBOR, C.; BUERA, M. P.

Water content effect on the chromatic attributes of dehydrated strawberries during storage, as evaluated by image analysis

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2013 vol. 52 p. 157 - 162

DOS SANTOS FERREIRA, CRISTINA; BUERA, M. P.; MAZZOBRE, M. F.

Influence of ligand structure and water interactions on the physical properties of b -cyclodextrins complexes

FOOD CHEMISTRY; Lugar: Amsterdam; Año: 2012 vol. 132 p. 2030 - 2036

SANTAGAPITA, P. R.; MAZZOBRE, M. F.; BUERA, M.P.

Invertase stability in alginate beads: Effect of trehalose and chitosan inclusion and of drying methods.

FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2012 vol. 47 p. 321 - 330

FARRONI, A. E.; BUERA, M. P.

Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production.

FOOD CHEMISTRY; Lugar: Amsterdam; Año: 2012 vol. 135 p. 1685 - 1691

ACEVEDO, N. C.; SCHEBOR, C.; BUERA, M. P.

Impact of starch gelatinization on the kinetics of maillard reaction in freeze-dried potato systems.

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2012 vol. 5 p. 2428 - 2434

BUERA , M.P.; CORTI, HORACIO ROBERTO; ROOS, Y.H.; LEVINE, H.; SLADE, L.; REID, D.S.; AUFFRET, A; ANGELL, C.A

State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report)*

PURE AND APPLIED CHEMISTRY; Año: 2011 vol. 83 p. 1567 - 1617

AGUIRRE, JUAN FRANCISCO; OSELLA, C.; CARRARA, C.; BUERA, M.P.

Effect of storage temperature of starch retrogradation on bread staling.

STARCH/STARKE; Lugar: Weinheim; Año: 2011 vol. 63 p. 587 - 595

SANTAGAPITA, P. R.; MAZZOBRE, M. F.; BUERA, M. P.

Formulation and Drying of Alginate Beads for Controlled Release and Stabilization of Invertase

BIOMACROMOLECULES; Lugar: Washington; Año: 2011 vol. 12 p. 3147 - 3155

PATRIARCA, A.; LARUMBE, A.; BUERA, M. P.; VAAMONDE, G.

Stimulating effect of sorbitol and xylitol on germination and growth of some xerophilic fungi.

FOOD MICROBIOLOGY; Lugar: Amsterdam; Año: 2011 vol. 28 p. 1463 - 1467

RAMONEDA, XIMENA; PONCE-CEVALLOS, P. A.; BUERA, M.P.; ELIZALDE, B.E.

Degradation of beta-carotene in amorphous polymer matrices. Effect of water sorption properties and physical state.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: LOndres; Año: 2011 vol. 91 p. 2587 - 2593

SANTAGAPITA, P. R.; GÓMEZ BRIZUELA, LEISSY; MAZZOBRE, M. F.; RAMÍREZ, H.; CORTI, H. R.; VILLALONGA SANTANA, R.; BUERA, M. P.

BETA-cyclodextrin modifications as related to enzyme stability in dehydrated systems: supramolecular transitions and molecular interactions.

CARBOHYDRATE POLYMERS; Lugar: Amsterdam; Año: 2011 vol. 83 p. 203 - 210

DOS SANTOS FERREIRA, CRISTINA; BUERA, M. P.; MAZZOBRE, M. F.

Phase solubility studies and stability of cholesterol/β-cyclodextrin inclusion complexes

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: LOndres; Año: 2011 vol. 91 p. 2551 - 2557

AGUDELO LAVERDE, L. M.; ACEVEDO, NURIA CRISTINA; SCHEBOR, CAROLINA; BUERA, MARÍA DEL PILAR

Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2011 vol. 44 p. 963 - 968

MAZZOBRE, M. F.; DOS SANTOS FERREIRA, CRISTINA; BUERA, M. P.

Solubility and Stability of BETA-Cyclodextrin?Terpineol Inclusion Complex as Affected by Water

FOOD BIOPHYSICS; Lugar: Berlin; Año: 2011 vol. 6 p. 274 - 280

SCHEBOR, CAROLINA; MAZZOBRE, MARÍA FLORENCIA; BUERA, MARÍA DEL PILAR

Glass transition and time-dependent crystallization behavior of dehydration bioprotectant sugars

CARBOHYDRATE RESEARCH; Lugar: Amsterdam; Año: 2010 vol. 345 p. 303 - 308

ROZYCKI , S. D.; BUERA, MARÍA DEL PILAR; PAULETTI, M. S.

Heat-induced changes in dairy products containing sucrose

FOOD CHEMISTRY; Año: 2010 vol. 118 p. 67 - 73

CASTELLIÓN, MARTINA; MATIACEVICH, SILVIA; BUERA, MARÍA DEL PILAR; MALDONADO, SARA

Protein deterioration and longevity of quinoa seeds during long-term storage

FOOD CHEMISTRY; Año: 2010 vol. 121 p. 952 - 958

NORES PONDAL, F.; BUERA, MARÍA DEL PILAR; CORTI, HORACIO ROBERTO

Thermal properties of H3PO4-doped PBI and ABPBI membranes in water and methanol-water mixtures

JOURNAL OF POWER SOURCES; Año: 2010 vol. 195 p. 6389 - 6397

CORTI, HORACIO ROBERTO; ANGELL, C.A; AUFFRET, A; LEVINE, H.; BUERA, MARÍA DEL PILAR; REID, D.S.; ROOS, Y.H.; SLADE, L.

Empirical and theoretical models of equilibrium and non-equilibrium transition temperatures of supplemented phase diagrams in aqueous systems (IUPAC Technical Report).

PURE AND APPLIED CHEMISTRY; Año: 2010 vol. 82 p. 60 - 123

MATIACEVICH, SILVIA; SANTAGAPITA, PATRICIO; BUERA, MARÍA DEL PILAR

The effect of MgCl2 on the kinetics of the Maillard reaction in both aqueous and dehydrated systems.

FOOD CHEMISTRY; Año: 2010 vol. 118 p. 103 - 108

SANTAGAPITA, PATRICIO; GÓMEZ BRIZUELA, LEISSY; MAZZOBRE, MARÍA FLORENCIA; RAMÍREZ, H.; CORTI, HORACIO ROBERTO; VILLALONGA SANTANA, R.; BUERA, MARÍA DEL PILAR

beta-Cyclodextrin modifications as related to enzyme stability in dehydrated systems: supramolecular transitions and molecular interactions

CARBOHYDRATE POLYMERS; Año: 2010 vol. 83 p. 203 - 209

ROZYCKI , S. D.; BUERA, MARÍA DEL PILAR; PIAGENTINI, A. M.; COSTA, S. C.; PAULETTI, M. S.

Advances in the study of the kinetics of color and fluorescence development in concentrated milk systems

JOURNAL OF FOOD ENGINEERING; Año: 2010 vol. 101 p. 59 - 66

SCHEBOR, CAROLINA; MAZZOBRE, MARÍA FLORENCIA; BUERA, MARÍA DEL PILAR

Glass transition and time-dependent crystallization behavior of dehydration bioprotectant sugars

CARBOHYDRATE RESEARCH; Año: 2010 vol. 345 p. 303 - 308

PONCE-CEVALLOS, P. A.; BUERA, MARÍA DEL PILAR; ELIZALDE, BEATRIZ EMILIA

Encapsulation of cinnamon and thyme essential oils components (cinnamaldehyde and thymol) in β-cyclodextrin: Effect of interactions with water on complex stability

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2010 vol. 99 p. 70 - 75

ACEVEDO, N.; SCHEBOR C.; BUERA, M.P

Non-enzymatic browning kinetics analyzed through water-solids interactions and water mobility in dehydrated potato

FOOD CHEMISTRY; Año: 2008 vol. 108 p. 900 - 906

SANTAGAPITA, P. R.; BUERA, M.P.

Electrolyte effects on amorphous and supercooled sugar systems.

JOURNAL OF NON-CRYSTALLINE SOLIDS; Año: 2008 vol. 354 p. 1760 - 1767

SANTAGAPITA, P.; BUERA, M.P.

Trehalose?water?salt interactions related to the stability of â-galactosidase in supercooled media.

Food Biophysics; Año: 2008 vol. 3 p. 87 - 93

DESIMONE, M.; MATIACEVICH, S.; BUERA, MP.; DÍAZ, L.

Effects of relative humidity on enzyme activity immobilized in sol-gel-derived silica nanocomposites.

ENZYME AND MICROBIAL TECHNOLOGY; Año: 2008 vol. 42 p. 583 - 588

FARRONI, ABEL E.; MATIACEVICH S.B.; GUERRERO S.; ALZAMORA S.M.; BUERA M. P.

A multi?level approach for the analysis of water effects in corn flakes.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 2008 vol. 56 p. 6447 - 6453

ACEVEDO, N.C.; BRIONES, V.; BUERA, M.P.; AGUILERA, J.M.

Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs

JOURNAL OF FOOD ENGINEERING; Año: 2008 vol. 85 p. 222 - 231

SANTAGAPITA, P.R.; GÓMEZ BRIZUELA, LEISSY; MAZZOBRE, M. F; RAMIREZ, H. L.; CORTI, H. R.; VILLALONGA SANTANA, R.; BUERA, M. P.

Structure/function relationships of several biopolymers as related to â-fructofuranosidase stability in dehydrated systems

BIOMACROMOLECULES; Año: 2008 vol. 9 p. 741 - 747

SUTTER, S.C.; BUERA , M.P.; ELIZALDE, B.E.

Beta-carotene encapsulation in a mannitol matrix as affected by divalent cations and phosphate anion

INTERNATIONAL JOURNAL OF PHARMACEUTICS; Año: 2007 vol. 332 p. 45 - 54

ROZYCKI , S. D.; PAULETTI, M. S.; COSTA, S. C.; PIAGENTINI, A. M.; BUERA, M.P.

The kinetics of colour and fluorescence development in concentrated milk systems.

INTERNATIONAL DAIRY JOURNAL; Año: 2007 vol. 17 p. 907 - 915

SANTAGAPITA P.R.; KRONBERG F.; WU A.; CERRUTTI P.; BUERA, M.P; GALVAGNO M. A.

Exploring differential scanning calorimetry as a tool for evaluating freezing stress sensitivity in Baker?s yeasts

THERMOCHIMICA ACTA; Año: 2007 vol. 465 p. 67 - 72

ACQUARONE, C.; BUERA , M.P.; ELIZALDE, B.E.

Pattern of pH and electrical conductivity upon honey dilution as a complementary tool for discriminating geographical origin of honeys

FOOD CHEMISTRY; Año: 2007 vol. 101 p. 695 - 703

ESPINOSA, LUIS; SCHEBOR, CAROLINA; BUERA, MARÍA DEL PILAR; MORENO, SILVIA; CHIRIFE, JORGE

Inhibition of trehalose crystallization by cytoplasmic yeast components

CRYOBIOLOGY; Lugar: San Diego; Año: 2006 vol. 152 p. 157 - 160

ACEVEDO, NURIA CRISTINA; SCHEBOR, CAROLINA CLAUDIA; BUERA, MARÍA DEL PILAR

Water-solids interactions, matrix structural properties and the rate of non-enzymatic browning

JOURNAL OF FOOD ENGINEERING; Año: 2006 vol. 77 p. 1108 - 1115

CORTI, H.R.; NORES PONDAL, F.; Y BUERA, M.P.

Thermal properties of Nafion 117 membranes in water and methanol-water mixtures.

JOURNAL OF POWER SOURCES; Año: 2006 vol. 761 p. 799 - 805

RECONDO, M.P.; ELIZALDE, B.E.; BUERA, M. P.

Modeling temperature dependence of honey viscosity and of related supersaturated model carbohydrate systems

JOURNAL OF FOOD ENGINEERING; Año: 2006 vol. 77 p. 126 - 134

MATIACEVICH, SILVIA; BUERA, MARÍA DEL PILAR

A critical evaluation of fluorescence as a potential marker for the Maillard reaction

FOOD CHEMISTRY; Lugar: Oxford; Año: 2006 vol. 95 p. 423 - 430

MATIACEVICH, SILVIA; CASTELLIÓN, MARTINA; MALDONADO, SARA; BUERA, MARÍA DEL PILAR

Water -dependent thermal transitions in quinoa embryos

THERMOCHIMICA ACTA; Lugar: Oxford; Año: 2006 vol. 448 p. 117 - 122

PRADO, MARÍA SOLEDAD; BUERA, MARÍA DEL PILAR; ELIZALDE, BEATRIZ EMILIA

Structural Collapse Prevents -Carotene Loss in a Super-cooled Polymeric Matrix

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 2006 vol. 54 p. 79 - 85

BUERA, MARÍA DEL PILAR; ELIZALDE, BEATRIZ EMILIA; SCHEBOR, CAROLINA CLAUDIA

Effects of carbohydrate crystallization on stability of

JOURNAL OF FOOD ENGINEERING; Año: 2005 vol. 67 p. 157 - 165

MATIACEVICH, S.B.; SANTAGAPITA, P. R.; BUERA, M.P.

Fluorescence from the Maillard reaction and its applications

C.R.C. Critical Reviews in Food Science and Nutrition; Año: 2005 vol. 45 p. 483 - 495

OSELLA, C.; SÁNCHEZ, H.; DE LA TORRE, M.; CARRARA, C.; BUERA, MARÍA DEL PILAR

Water redistribution and structural changes of starch during storage of a gluten-free Bread

STARCH/STARKE; Lugar: Verlag; Año: 2005 vol. 57 p. 208 - 216

BURIN, LEILA; JOUPPILA, KIRSI; ROOS, Y.H.; KANSIKAS, JARNO; BUERA, MARÍA DEL PILAR

Retention of β-galactosidase activity as related to Maillard reaction, lactose crystallization, collapse and glass transition in low moisture whey systems

INTERNATIONAL DAIRY JOURNAL; Lugar: Amsterdam; Año: 2004 vol. 14 p. 517 - 525

MAZZOBRE, MARÍA FLORENCIA; HOUGH, GUILLERMO; BUERA, MARÍA DEL PILAR

Phase transitions and functionality of enzymes and yeasts in dehydrated matrices

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: London; Año: 2003 vol. 9 p. 163 - 172

MAZZOBRE, MARÍA FLORENCIA; AGUILERA, J.M.; BUERA, MARÍA DEL PILAR

Microscopy and calorimetry as complementary techniques to analyze sugar crystallization from amorphous systems

CARBOHYDRATE RESEARCH; Lugar: Amsterdam; Año: 2003 vol. 338 p. 541 - 548

GALLO, ALICIA; HERRERA, MARÍA LIDIA; BUERA, MARÍA DEL PILAR

Low resolution 1H-pulsed NMR for sugar crystallization studies

LATIN AMERICAN APPLIED RESEARCH; Lugar: Bahia Blanca; Año: 2003 vol. 33 p. 97 - 102

ELIZALDE, BEATRIZ EMILIA; HERRERA, MARÍA LIDIA; BUERA, MARÍA DEL PILAR

Retention of b-Carotene Encapsulated in a Trehalose-based Matrix as Affected by Water Content and Sugar Crystallization

JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 2002 vol. 67 p. 3039 - 3045

BURIN, LEILA; BUERA, MARÍA DEL PILAR; HOUGH, GUILLERMO; CHIRIFE, JORGE

Thermal resistance of β-galactosidase in dehydrated dairy model systems as affected by physical and chemical changes

FOOD CHEMISTRY; Lugar: Amsterdam; Año: 2002 vol. 76 p. 423 - 430

BURIN, LEILA; BUERA, MARÍA DEL PILAR

β-galactosidase activity as affected by apparent pH and physical properties of reduced moisture systems

ENZYME AND MICROBIAL TECHNOLOGY; Lugar: Amsterdam; Año: 2002 vol. 30 p. 367 - 373

LONGINOTTI, MARÍA PAULA; MAZZOBRE, MARÍA FLORENCIA; BUERA, MARÍA DEL PILAR; CORTI, HORACIO ROBERTO

Effect of salts on the properties of aqueous sugar systems in relation to biomaterial stabilization: Part 2. Sugar crystallization rate and electrical conductivity behavior

PHYSICAL CHEMISTRY CHEMICAL PHYSICS; Lugar: CAMBRIDGE; Año: 2002 vol. 4 p. 533 - 540

GALLO, ALICIA; BUERA, MARÍA DEL PILAR; HERRERA, MARÍA LIDIA

Crystallization Kinetics of Concentrated α,α-Trehalose and α,α-Trehalose/Salt Solutions Studied by Low-resolution 1H-Pulsed NMR

JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 2002 vol. 67 p. 1331 - 1336

MAZZOBRE, MARÍA FLORENCIA; LONGINOTTI, MARÍA PAULA; CORTI, HORACIO ROBERTO; BUERA, MARÍA DEL PILAR

Effect of salts on the properties of aqueous sugar systems, in relation to biomaterial stabilization. 1. Water sorption behavior and ice crystallization/melting

CRYOBIOLOGY; Lugar: Amsterdam; Año: 2001 vol. 43 p. 199 - 210

MAZZOBRE, MARÍA FLORENCIA; SOTO,; AGUILERA, J.M.; BUERA, MARÍA DEL PILAR

Crystallization kinetics of lactose in sytems co-lyofilized with trehalose. Analysis by differential scanning calorimetry

FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2001 vol. 34 p. 903 - 911

HOUGH, GUILLERMO; BUERA, MARÍA DEL PILAR; CHIRIFE, JORGE; MORO, O.

Sensory texture of commercial biscuits as a function of water activity

JOURNAL OF SENSORY STUDIES; Lugar: Londres; Año: 2001 vol. 32 p. 57 - 74