INGRASSIA, ROMINA; TORRES, PAOLA; BOJANICH, LUCIANO; RATTI, JIMENA; BALDOR, SOFÍA; RAMUNNO, CARLA; DOTTA, GINA; VIDAL TESÓN, ANDREA; FORASTIERI, PAMELA; SOAZO, MARINA; SPELZINI, DARÍO; NARAMBUENA, CLAUDIO; BOERIS, VALERIA

Concentration of proteins and fat from whey by coacervation: Evaluation of its incorporation in bread

JOURNAL OF FOOD PROCESSING AND PRESERVATION; Año: 2022 vol. 46

FERREYRA, L. S.; VERDINI, R. A.; SOAZO, M.; PICCIRILLI, G. N.

Impact of whey protein addition on wheat bread fermented with a spontaneous sourdough

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2021

ROSSI, M. G.; SOAZO, M.; PICCIRILLI, G. N.; LLOPART, E.; REVELANT, G.; VERDINI, R. A.

Technological, nutritional and sensorial characteristics of wheat bread fortified with calcium salts

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2020

TOMAT, DAVID; SOAZO, MARINA; VERDINI, ROXANA; CASABONNE, CECILIA; AQUILI, VIRGINIA; BALAGUÉ, CLAUDIA; QUIBERONI, ANDREA

Evaluation of an WPC edible film added with a cocktail of six lytic phages against foodborne pathogens such as enteropathogenic and Shigatoxigenic Escherichia coli

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2019 vol. 113

BRAGA, L. R.; PÉREZ, L. M.; SOAZO, M.; MACHADO, F.

Evaluation of the antimicrobial, antioxidant and physicochemical properties of Poly(Vinyl chloride) films containing quercetin and silver nanoparticles

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2019

PICCIRILLI, G.N.; SOAZO, M.; PÉREZ, L.M.; DELORENZI, N.J.; VERDINI, R.A.

Effect of storage conditions on the physicochemical characteristics of edible films based on whey protein concentrate and liquid smoke

FOOD HYDROCOLLOIDS; Año: 2019

LOMBARDI, J.; PELLEGRINO, J. M.; SOAZO, M.; FOLMER CORRÊA, A. P.; BRANDELLI, A.; RISSO, P.; BOERIS, V.

Mineral fortification modifies physical and microstructural characteristics of milk gels coagulated by a bacterial enzymatic pool

COLLOIDS AND SURFACES B-BIOINTERFACES; Lugar: Amsterdam; Año: 2017 vol. 161 p. 296 - 301

GALANTE, M.; PAVÓN, Y.; LAZZARONI, S.; SOAZO, M.; COSTA, S.; BOERIS, V.; RISSO, P.; ROZYCKI, S.

Effect of cholesterol-reduced and zinc fortification treatments on physicochemical, functional, textural, microstructural and sensory properties of soft cheese

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY; Lugar: Londres; Año: 2016

SOAZO, M.; PÉREZ, L. M.; PICCIRILLI, G. N.; DELORENZI, N. J.; VERDINI, R. A.

Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2016 vol. 72 p. 285 - 291

ROSSI, M.; REVELANT, G.; SOAZO, M.; OSELLA, C.; VERDINI, R. A.

PAN FRANCÉS FORTIFICADO CON SALES DE CALCIO: PROPIEDADES REOLÓGICAS Y DE PANIFICACIÓN

Heladería Panadería Latinoamericana; Lugar: CABA; Año: 2016 p. 70 - 77

SOAZO, M.; PÉREZ, L. M.; RUBIOLO, A. C.; VERDINI, R. A.

Prefreezing application of whey protein-based edible coating to maintain quality attributes of strawberries

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2015 vol. 50 p. 605 - 611

SOAZO, M.; BÁEZ, G.; BARBOZA, A. V.; BUSTI, P.; RUBIOLO, A. C.; VERDINI, R. A.; DELORENZI, N.

Heat treatment of calcium alginate films obtained by ultrasonic atomizing: physicochemical characterization

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2015 vol. 51 p. 193 - 199

PÉREZ, L. M.; SOAZO, M.; BALAGUÉ, C. E.; RUBIOLO, A. C.; VERDINI, R. A.

Effect of pH on the effectiveness of whey protein/glycerol edible films containing potassium sorbate to control non-O157 shiga toxin-producing Escherichia coli in ready-to-eat foods

FOOD CONTROL; Lugar: Amsterdam; Año: 2014 vol. 37 p. 298 - 304

SOAZO, M.; PÉREZ, L. M.; RUBIOLO, A. C.; VERDINI, R. A.

Efecto de la congelación sobre la microestructura y las propiedades físicas de películas comestibles a base de proteínas del lactosuero

INGENIERÍA ALIMENTARIA; Año: 2013 vol. 105 p. 22 - 32

SOAZO, M.; PÉREZ, L. M.; RUBIOLO, A. C.; VERDINI, R. A.

Effect of freezing on physical properties of whey protein emulsion films

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2013 vol. 31 p. 256 - 263

PÉREZ, L. M.; SOAZO, M.; DAVID, M.; RUBIOLO, A. C.; VERDINI, R. A.

Actividad antimicrobiana de películas comestibles elaboradas a base de proteínas del lactosuero y glicerol incorporadas con sales orgánicas

LA INDUSTRIA CÁRNICA LATINOAMERICANA; Año: 2012 p. 56 - 61

REAL, D.; MARTÍNEZ, M. V.; FRATTINI, A.; SOAZO, M.; LUQUE, A. G.; BIASOLI, M.; SALOMÓN, C.; OLIVIERI, A. C.; LEONARDI, D.

Design, characterization and in vitro evaluation of antifungal polymeric films

AAPS PHARMSCITECH; Lugar: Berlin; Año: 2012 vol. 13 p. 1530 - 1542

SOAZO, M.; RUBIOLO, A. C.; VERDINI, R.A

Effect of drying temperature and beeswax content on physical properties of whey protein emulsion films

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2011 vol. 25 p. 1251 - 1255

SOAZO, M.; RUBIOLO, A. C.; VERDINI, R. A.

Effect of drying temperature and beeswax content on moisture isotherms of whey protein emulsion film

PROCEDIA FOOD SCIENCE; Año: 2011 vol. 1 p. 210 - 215

SOAZO, M.; GARCÍA, G

Vanadium exposure through lactation produces behavioral alterations and CNS myelin deficit in neonatal rats

NEUROTOXICOLOGY AND TERATOLOGY.; Lugar: Amsterdam; Año: 2007 vol. 29 p. 503 - 510