IRIGOYTIA, KAREN; PARODI, BELEN; ESPOSITO, NANCY; DE ESCALADA PLA M; GENEVOIS CAROLINA

Sensory Profile of Gluten-Free Breads Based on Alternative Commercial Flours

Biology and Life Sciences Forum; Lugar: Basel; Año: 2023 vol. 26

CASTELLANOS-FUENTES, ADRIANA P.; GENEVOIS, CAROLINA E.; FLORES, SILVIA K.; DE ESCALADA PLA, MARINA F.

Novel application of a food ingredient based on soybean extruded-expelled meal containing probiotics for improving gluten-free bread quality

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2023 vol. 58 p. 6855 - 6861

NIETO-CALVACHE, JHON EDINSON; LORENZO, GABRIEL; CALIFANO, ALICIA; GERSCHENSON, LÍA; DE ESCALADA PLA, MARINA

Papaya dietary fiber concentrates for providing functionality to muffin formulations

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2022

CASÁ, NAHUEL E.; LOIS-MILEVICICH, JULIETA; ALVAREZ, PAOLA; MATEUCCI, RICARDO; DE ESCALADA PLA, MARINA

Chlorella vulgaris cultivation using ricotta cheese whey as substrate for biomass production

JOURNAL OF APPLIED PHYCOLOGY; Año: 2022

IRIGOYTIA, M; IRIGOYTIA, K; SOSA N.; DE ESCALADA PLA M; GENEVOIS C.

Blueberry by-product as a novel food ingredient: physicochemical characterization and study of its application in a bakery product

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: Londres; Año: 2022

CASTELLANOS-FUENTES, A.; CORTÉS, N.; GENEVOIS, C.; FLORES, S.; DE ESCALADA PLA, M.

SOYBEAN EXTRUDED BY-PRODUCTS AS SUBSTRATE FOR OBTAINING FOOD INGREDIENT CONTAINING PROBIOTICS

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2022

CASTELLANOS FUENTES, ADRIANA P.; BENGOA, A.; GAGLIARINI, N.; ABRAHAM, A.; DE ESCALADA PLA, MARINA F.; FLORES, SILVIA K.

Physicochemical and functional characterisation of a food ingredient based on okara containing probiotics

FOOD AND BIOPRODUCTS PROCESSING; Año: 2022 vol. 135 p. 74 - 86

GENEVOIS, C.E.; DE ESCALADA PLA M.F.

Soybean by-products and modified cassava starch for improving alveolar structure and quality characteristics of gluten-free bread

EUROPEAN FOOD RESEARCH AND TECHNOLOGY; Lugar: Berlin; Año: 2021

DE ESCALADA PLA, MARINA F.; FLORES, SILVIA K.; GENEVOIS, CAROLINA E.

Innovative strategies and nutritional perspectives for fortifying pumpkin tissue and other vegetable matrices with iron

Food Science and Human Wellness; Lugar: Beijing; Año: 2020

NIETO-CALVACHE, JHON EDINSON; GERSCHENSON LN; DE ESCALADA PLA M

PAPAYA BY-PRODUCTS FOR PROVIDING STABILITY AND ANTIOXIDANT ACTIVITY TO OIL IN WATER EMULSIONS

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2020

GENEVOIS, C. E.; GRENÓVERO, M. S.; DE ESCALADA PLA, M. F.

Use of different proportions of rice milling fractions as strategy for improving quality parameters and nutritional profile of gluten-free bread

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2020

LOIS-MILEVICICH, JULIETA; CASÁ, NAHUEL; ALVAREZ, PAOLA; MATEUCCI, RICARDO; BUSTO, VÍCTOR; DE ESCALADA PLA, MARINA

Chlorella vulgaris biomass production using brewery wastewater with high chemical oxygen demand

JOURNAL OF APPLIED PHYCOLOGY; Año: 2020 vol. 32 p. 2773 - 2783

CASTELLANOS FUENTES, A.P.; GENEVOIS, C.E.; FLORES, S.K.; DE ESCALADA PLA M., MATEUCCI, R., DELLA ROCCA P.

VALORISATION OF SOY BY-PRODUCTS AS SUBSTRATE FOR FOOD INGREDIENTS CONTAINING L. CASEI THROUGH SOLID STATE FERMENTATION

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2020

GENEVOIS, C.; PIENIAZEK, F.; MESSINA, V.; FLORES, S.; DE ESCALADA PLA, M.

Bioconversion of pumpkin by-products in novel supplements supporting Lactobacillus casei

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2019 vol. 105 p. 23 - 29

NIETO-CALVACHE, JHON EDINSON; DE ESCALADA PLA, MARINA; GERSCHENSON, LÍA NOEMI

Dietary fibre concentrates produced from papaya by-products for agroindustrial waste valorisation

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2019 vol. 54 p. 1074 - 1080

GENEVOIS, C.E.; CASTELLANOS FUENTES, A.P.; FLORES, S.K.; DE ESCALADA PLA, M.F.

The functional and organoleptic characterization of a dairy-free dessert containing a novel probiotic food ingredient

Food and Function; Año: 2018 vol. 9 p. 5697 - 5706

NIETO-CALVACHE, JHON EDINSON; ROA-ACOSTA, DIEGO FERNANDO; DE ESCALADA PLA M

Study of Drying Kinetics and Functional Properties of Dietary Fiber Concentrates from Papaya by-Products

Indian Journal of Science and Technology; Año: 2018 vol. 11

CAROLINA GENEVOIS; DE ESCALADA PLA, MARINA; SILVIA FLORES

Novel strategies for fortifying nondairy matrices with iron and Lactobacillus casei simultaneously.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2017 vol. 79 p. 34 - 41

NIETO J; CUETO M; FARRONI A; DE ESCALADA PLA M; GERSCHENSON LN

Antioxidant characterization of new dietary fiber concentrates from papaya pulp and peel (Carica papaya L.).

Journal of Functional Foods; Año: 2016 p. 319 - 328

NIETO J; SORIA M; DE ESCALADA PLA M; GERSCHENSON LN

Optimization of the production of dietary fiber concentrates from by-products of papaya (Carica papaya L. var. Formosa) with microwave assistance. evaluation of its physicochemical and functional characteristics.

JOURNAL OF FOOD PROCESSING AND PRESERVATION; Lugar: Londres; Año: 2016 vol. 41 p. 1 - 12

CAROLINA GENEVOIS; SILVIA FLORES; DE ESCALADA PLA M

Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei

Journal of Functional Foods; Año: 2016 p. 210 - 219

PAULA SETTE; NIETO J; SORIA M; DE ESCALADA PLA M; GERSCHENSON LN

Impact of different factors on the yield and properties of fractions enriched in dietary fiber isolated from peach (Prunus persica L.) residues

Open Agriculture; Lugar: Warsaw; Año: 2016 p. 45 - 54

NIETO J; FISSORE E.; LATORRE M.E; SORIA M; DE ESCALADA PLA M; GERSCHENSON LN

Obtention of dietary enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2015 vol. 62 p. 1169 - 1176

CAROLINA GENEVOIS; DE ESCALADA PLA, MARINA F.; SILVIA FLORES

Application of edible coatings to improve global quality of fortified pumpkin.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; Lugar: Amsterdam; Año: 2015 p. 506 - 514

MARÍA FLORENCIA BASANTA; DE ESCALADA PLA, MARINA F.; MARÍA RAFFO; CARLOS A. STORTZ; ROJAS AM,

Cherry fibers isolated from harvest residues as valuable dietary fiber and functional food ingredients

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2014 vol. 126 p. 149 - 155

CAROLINA GENEVOIS; SILVIA FLORES; MARINA F. DE ESCALADA PLA

Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2014 p. 563 - 570

LATORRE M.E; DE ESCALADA PLA M; ROJAS AM,; GERSCHENSON LN

Blanching of red beet (Beta vulgaris L. var. conditiva) root. Effect of hot water or microwave radiation on cell wall characteristics

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2013 vol. 50 p. 193 - 203

MARÍA FLORENCIA BASANTA; DE ESCALADA PLA M; CARLOS A. STORTZ; ANA M. ROJAS

Chemical and functional properties of cell wall polymers from two cherry varieties at two developmental stages

CARBOHYDRATE POLYMERS; Lugar: Amsterdam; Año: 2013 vol. 92 p. 830 - 841

MARINA F. DE ESCALADA PLA; ANA M ROJAS; LIA N. GERSCHENSON

EFFECT OF BUTTERNUT (Cucurbita moschata Duchesne ex Poiret) FIBRES ON

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2013 vol. 6 p. 828 - 838

DE ESCALADA PLA M; PATRICIA GONZÁLEZ; PAULA SETTE; PORTILLO, FLORENCIA;; ROJAS AM,; GERSCHENSON LN

Effect of processing on physico-chemical characteristics of dietary fibre concentrates obtained from peach (Prunus persica l.) peel and pulp.

FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2012 vol. 49 p. 184 - 192

ELIANA N. FISSORE,; NORA M. A. PONCE; MARINA DE ESCALADA PLA; CARLOS A. STORTZ; ANA M. ROJAS; LIA N. GERSCHENSON

Characterization of acid-extracted pectin-enriched products obtained from red beet (Beta vulgaris L. var. conditiva) and butternut (Cucurbita moschata Duch ex Poiret).

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Lugar: Washington; Año: 2010 vol. 58 p. 3793 - 3800

MARINA F. DE ESCALADA PLA; MORENA URIBE; ELIANA N. FISSORE,; LIA GERSCHENSON; ANA MARIA ROJAS

Influence of the isolation procedure on the characteristics of fiber-rich products obtained from quince wastes

JOURNAL OF FOOD ENGINEERING; Lugar: Davis, California; Año: 2010 vol. 96 p. 239 - 248

MARINA F. DE ESCALADA PLA, CARMEN A. CAMPOS, LÍA N. GERSCHENSON, ANA M.

Pumpkin (Cucurbita moschata Duchesne ex Poiret) mesocarp tissue as a food

JOURNAL OF FOOD ENGINEERING; Lugar: California; Año: 2009 vol. 92 p. 361 - 369

DE ESCALADA PLA, MARINA; URIBE, MORENA; ROJAS, ANA MARIA; GERSCHENSON, LIA

EFECTO DE LOS TRATAMIENTOS SOBRE LAS PROPIEDADES FÍSICO QUÍMICAS DE LA FIBRA DIETARIA DEL MEMBRILLO (Cydonia oblonga)

La Alimentación Latinoamericana; Lugar: Buenos Aires; Año: 2008 p. 54 - 58

M. F. DE ESCALADA PLA L. N. ; N. M. PONCE; C.A. STORTZ; L.N. GERSCHENSON; A.M. ROJAS

Composition and functional properties of enriched fiber products obtained from pumpkin (Cucurbita moschata, Duchesne ex Poiret)

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2007 vol. 40 p. 1176 - 1185

MARINA DE ESCALADA PLA; MARISA DELBON; ANA M. ROJAS; LÍA N. GERSCHENSON

EFFECT OF IMMERSION AND TURGOR PRESSURE CHANGE ON MECHANICAL PROPERTIES OF PUMPKIN (Cucumis moschata, Duch.)

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2006 vol. 86 p. 2628 - 2637

MARINA F. DE ESCALADA PLA; NORA M PONCE; MARÍA E WIDER; CARLOS A. STORTZ; ANA M ROJAS; LIA N. GERSCHENSON

Chemical and biochemical changes of pumpkin (Cucumis moschata, Duch) tissue in relation to osmotic stress

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2005 vol. 85 p. 1852 - 1860

P. DELLA ROCCA, JM LANGUASCO, M DEL C GUTIERREZ, M DE ESCALADA PLA, H BELCUORE, CA CAMPOS

Evaluacion de la capacidad antioxidante de extractos etanolicos obtenidos a partir de algunos vegetales frente a aceites comestibles

Proyecciones; Lugar: Buenos Aires; Año: 2004 vol. 2 p. 59 - 62