DI GIORGIO, LUCIANA; SALGADO, PABLO RODRIGO; MAURI, ADRIANA NOEMI

Fish oil encapsulated in soy protein particles by lyophilization. Effect of drying process

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2022 vol. 102 p. 206 - 213

DI GIORGIO, LUCIANA; SALGADO, PABLO R.; MAURI, ADRIANA N.

Fish oil-in-water emulsions stabilized by soy proteins and cellulose nanocrystals

Carbohydrate Polymer Technologies and Applications; Año: 2022 vol. 3

CIAN, RAÚL E.; PROAÑO, JANINA L.; SALGADO, PABLO R.; MAURI, ADRIANA N.; DRAGO, SILVINA R.

High iron bioaccessibility from co-microencapsulated iron/ascorbic acid using chelating polypeptides from brewers’ spent grain protein as wall material

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2021 vol. 139

SALGADO, PABLO R.; DI GIORGIO, LUCIANA; MUSSO, YANINA S.; MAURI, ADRIANA N.

Recent Developments in Smart Food Packaging Focused on Biobased and Biodegradable Polymers

Frontiers in Sustainable Food Systems; Año: 2021 vol. 5

SALGADO, PABLO R.; D'AMICO, DAVID A.; SEOANE, IRENE T.; IGLESIAS MONTES, MAGDALENA; MAURI, ADRIANA N.; CYRAS, VIVIANA P.

Improvement of water barrier properties of soybean protein isolate films by poly(3-hydroxybutyrate) thin coating

JOURNAL OF APPLIED POLYMER SCIENCE; Año: 2021

DI GIORGIO, LUCIANA; MARTIN, LUCÍA; SALGADO, PABLO R.; MAURI, ADRIANA N.

Synthesis and conservation of cellulose nanocrystals

CARBOHYDRATE POLYMERS; Lugar: Amsterdam; Año: 2020 vol. 238

DI GIORGIO, LUCIANA; SALGADO, PABLO RODRIGO; DUFRESNE, ALAIN; MAURI, ADRIANA NOEMÍ

Nanocelluloses from phormium (Phormium tenax) fibers

CELLULOSE; Lugar: Berlin; Año: 2020 vol. 27 p. 4975 - 4990

PROAÑO, JANINA L.; SALGADO, PABLO R.; CIAN, RAÚL E.; MAURI, ADRIANA N.; DRAGO, SILVINA R.

Physical, structural and antioxidant properties of brewer's spent grain protein films

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2020

CIAN, RAÚL E.; SALGADO, PABLO R.; MAURI, ADRIANA N.; DRAGO, SILVINA R.

Pyropia columbina phycocolloids as microencapsulating material improve bioaccessibility of brewers’ spent grain peptides with ACE‐I inhibitory activity

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2020 vol. 55 p. 1311 - 1317

BENITEZ, LUCAS O.; CASTAGNINI, JUAN M.; AÑÓN, M. CRISTINA; SALGADO, PABLO R.

Development of oil-in-water emulsions based on rice bran oil and soybean meal as the basis of food products able to be included in ketogenic diets

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

MUSSO, YANINA S.; SALGADO, PABLO R.; MAURI, ADRIANA N.

Smart gelatin films prepared using red cabbage (Brassica oleracea L.) extracts as solvent

FOOD HYDROCOLLOIDS; Año: 2019 vol. 89 p. 674 - 681

DI GIORGIO, LUCIANA; SALGADO, PABLO R.; MAURI, ADRIANA N.

Flavored oven bags for cooking meat based on proteins

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2019 vol. 101 p. 374 - 381

DI GIORGIO, LUCIANA; SALGADO, PABLO R.; MAURI, ADRIANA N.

Encapsulation of fish oil in soybean protein particles by emulsification and spray drying

FOOD HYDROCOLLOIDS; Año: 2019 vol. 87 p. 891 - 901

ORTIZ, CRISTIAN MATÍAS; SALGADO, PABLO RODRIGO; DUFRESNE, ALAIN; MAURI, ADRIANA NOEMÍ

Microfibrillated cellulose addition improved the physicochemical and bioactive properties of biodegradable films based on soy protein and clove essential oil

FOOD HYDROCOLLOIDS; Año: 2018 vol. 79 p. 416 - 427

MUSSO, Y. S.; SALGADO, P. R.; MAURI, A. N.

Smart edible films based on gelatin and curcumin

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2017 vol. 66 p. 8 - 15

MUSSO, Y. S.; SALGADO, P. R.; MAURI, A. N.

Gelatin based films capable of modifying its color against environmental pH changes

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2016 vol. 61 p. 523 - 530

CIÁN, R. E.; SALGADO, P. R.; DRAGO, S. R.; MAURI, A. N.

Effect of glycerol and Ca+2 addition on physicochemical properties of edible carrageenan/porphyran-based films obtained from the red alga, Pyropia columbina

JOURNAL OF APPLIED PHYCOLOGY; Lugar: Berlin; Año: 2015 vol. 27 p. 1699 - 1708

SALGADO, P. R.; ORTIZ, C. M.; MUSSO, Y. S.; DI GIORGIO, L.; MAURI, A. N.

Edible films and coatings containing bioactives

Current Opinion in Food Science; Lugar: .; Año: 2015 vol. 5 p. 86 - 92

CIAN, R. E.; SALGADO, P. R.; DRAGO, S. R.; GONZÁLEZ, R. J.; MAURI, A. N.

Development of naturally activated edible films with antioxidant properties prepared from red seaweed Porphyra columbina biopolymers

FOOD CHEMISTRY; Lugar: Amsterdam; Año: 2014 vol. 146 p. 6 - 14

SALGADO, P. R.; LÓPEZ-CABALLERO, M. E.; GÓMEZ-GUILLÉN, M. C.; MAURI, A. N.; MONTERO, M. P.

Sunflower protein films incorporated with clove essential oil have potential application for the preservation of fish patties

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2013 vol. 33 p. 74 - 84

SALGADO, P. R.; MOLINA ORTIZ, S. E.; PETRUCCELLI, S.; MAURI, A. N.

Functional Food Ingredients Based on Sunflower Protein Concentrates Naturally Enriched with Antioxidant Phenolic Compounds

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Año: 2012 vol. 89 p. 825 - 836

SALGADO, P. R.; LÓPEZ-CABALLERO, M. E.; GÓMEZ-GUILLÉN, M. C.; MAURI, A. N.; MONTERO, M. P.

Exploration of the antioxidant and antimicrobial capacity of two sunflower protein concentrate films with naturally present phenolic compounds

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2012 vol. 29 p. 374 - 381

SALGADO, P. R.; MOLINA ORTIZ, S. E.; PETRUCCELLI, S.; MAURI, A. N.

Ingredientes funcionales para alimentos en base a concentrados proteicos de girasol naturalmente enriquecidos con compuestos fenólicos antioxidantes

A&G - Aceites y Grasas; Lugar: .; Año: 2012 vol. 88 p. 462 - 473

SALGADO, P. R.; DRAGO, S. R.; MOLINA ORTIZ, S. E.; PETRUCCELLI, S.; ANDRICH, O.; GONZÁLEZ, R. J.; MAURI, A. N.

Production and characterization of sunflower (Helianthus annuus L.) protein enriched products obtained at pilot plant scale

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2012 vol. 45 p. 65 - 72

SALGADO, P. R.; FERNÁNDEZ, G. B.; DRAGO, S. R.; MAURI, A. N.

Addition of bovine plasma hydrolysates improves the antioxidant properties of soybean and sunflower protein-based films

FOOD HYDROCOLLOIDS; Año: 2011 vol. 25 p. 1433 - 1440

SALGADO, P. R.; MOLINA ORTIZ, S. E.; PETRUCCELLI, S.; MAURI, A. N.

Potenciales aplicaciones del pellet de girasol como fuente de proteínas en la industria alimentaria y de packaging

A&G - Aceites y Grasas; Lugar: .; Año: 2011 vol. 3 p. 466 - 468

SALGADO, P. R.; MOLINA ORTIZ, S. E.; PETRUCCELLI, S.; MAURI, A. N.

Sunflower protein concentrates and isolates prepared from oil cakes have high water solubility and antioxidant capacity

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Año: 2011 vol. 88 p. 351 - 360

SALGADO, P. R.; MOLINA ORTIZ, S. E.; PETRUCCELLI, S.; MAURI, A. N.

Biodegradable sunflower protein films naturally activated with antioxidant compounds.

FOOD HYDROCOLLOIDS; Año: 2010 vol. 24 p. 525 - 533

LESPINARD, A. R.; GOÑI, S. M.; SALGADO, P. R.; MASCHERONI, R. H.

Experimental determination and modelling of size vatiation, heat transfer and quality indexes during mushrooms blanching.

JOURNAL OF FOOD ENGINEERING; Año: 2009 vol. 92 p. 8 - 17

SALGADO, P. R.; SCHMIDT, V. C.; MOLINA ORTIZ, S. E.; MAURI, A. N.; LAURINDO, J. B.

Biodegradable foams based on cassava starch, sunflower proteins and cellulose fibers obtained by a baking process.

JOURNAL OF FOOD ENGINEERING; Año: 2008 vol. 85 p. 435 - 443

LESPINARD, A. R.; SALGADO, P. R.; MASCHERONI, R. H.

Sigmoid model: application to heat transfer in vegetable preserves sterilized in glass jars.

LATIN AMERICAN APPLIED RESEARCH; Año: 2008 vol. 38 p. 273 - 278

LESPINARD, A. R.; SALGADO, P. R.; MASCHERONI, R. H.

Simulación numérica de los perfiles de los perfiles de temperatura y velocidad durante la esterilización de alimentos líquidos envasados en frascos. Análisis de la orientación del frasco e influencia del espacio de cabeza.

MECANICA COMPUTACIONAL; Año: 2008 vol. XXVI p. 1581 - 1589