PINEDA, CAROLINA GIRALDO; YAMUL, DIEGO KARIM; NAVARRO, ALBA SOFÍA

Utilization of different by-products to produce nutritionally rich gelled products

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2023

VARELA, MARÍA S.; PALACIO, MARÍA A.; NAVARRO, ALBA S.; YAMUL, DIEGO K.

Structural and functional properties and digital image texture analysis of gelatin, pectin, and carrageenan gels with honey addition

JOURNAL OF TEXTURE STUDIES; Año: 2023

IRIGOITI, YANET; YAMUL, DIEGO K.; NAVARRO, ALBA S.

Co-crystallized sucrose with propolis extract as a food ingredient: Powder characterization and antioxidant stability

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

GIRALDO PINEDA, CAROLINA; YAMUL, DIEGO K.; NAVARRO, ALBA S.

Effect of flaxseed (Linum usitatissimum L.) flour and yerba mate (Ilex paraguariensis) extract on physicochemical and sensory properties of a gluten free corn-based snack

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2021

IRIGOITI, YANET; NAVARRO, ALBA; YAMUL, DIEGO; LIBONATTI, CARINA; TABERA, ANAHI; BASUALDO, MARINA

The use of propolis as a functional food ingredient: A review

TRENDS IN FOOD SCIENCE & TECHNOLOGY (REGULAR ED.); Año: 2021 vol. 115 p. 297 - 306

YAMUL, DIEGO K.; NAVARRO, ALBA S.

Effect of hydrocolloids on structural and functional properties of wheat/potato (50/50) flour dough

Food Structure; Año: 2020 vol. 24

VENTURA M.; BARBERON J.; YAMUL DIEGO KARIM; LEADEN PATRICIO; ZEINSTEGER PEDRO; PALACIOS A.

Evaluation of the antioxidant activity of honey in the peroxidation of rat liver microsomes

Journal of Apitherapy; Año: 2020

MALDONADO, EZEQUIEL; NAVARRO, ALBA S.; YAMUL, DIEGO K.

A comparative study of texture and rheology of Argentinian honeys from two regions

JOURNAL OF TEXTURE STUDIES; Año: 2018 vol. 49 p. 424 - 433

RODRIGUEZ, ANA C.; TORREZ, MARTÍN R.; NAVARRO, ALBA S.; YAMUL, DIEGO K.

Obtention and characterization of dried gels prepared with whey proteins, honey and hydrocolloids mixture

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2017

LIU, XINGLI; MU, TAIHUA; YAMUL, KARIM DIEGO; SUN, HONGNAN; ZHANG, MIAO; CHEN, JINGWANG; FAUCONNIER, MARIE LAURE; ANDREA, PEREZ VANINA

Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2017 vol. 54 p. 1597 - 1607

MARÍA SOLEDAD VARELA; ALBA SOFÍA NAVARRO; DIEGO K. YAMUL

Effect of hydrocolloids on the properties of wheat/potato starch mixtures

STARCH/STARKE; Lugar: Weinheim; Año: 2016 vol. 68 p. 1 - 9

DIEGO K. YAMUL; TRINCHERI MARCELA; DE LA SOTA PABLO

Cambios en las políticas de ingreso en la carrera de veterinaria de la Universidad nacional de La Plata y sus efectos sobre el ingreso, permanencia y deserción

Veterinaria Cuyana; Lugar: San Luis; Año: 2016 vol. 11 p. 7 - 18

GUIDO MASTRANTONIO; BATTAIOTO LAURA; JONES CARLA; CHANDI HECTO; COUSTET MARCOS; YAMUL DIEGO KARIM

Chemical conversion of paper industry effluents into carboxymethylcellulose

PROCESS SAFETY AND ENVIRONMENTAL PROTECTION; Año: 2015 vol. 94 p. 315 - 321

MARIELA PATRIGNANI; CECILIA BERNARDELLI; PAULA A. CONFORTI; NESTOR MALACALZA; DIEGO K. YAMUL; EDGARDO DONATI; CECILIA E. LUPANO

Geographical discrimination of honeys through antioxidant capacity, mineral content and colour

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2015 vol. 50 p. 2598 - 2605

SILVANO MARIA; VARELA MARIA; PALACIO MARIA; RUFFINENGO SERGIO; DIEGO KARIM YAMUL

Physicochemical parameters and sensory properties of honeys from Buenos Aires region

FOOD CHEMISTRY; Lugar: Amsterdam; Año: 2014 vol. 152 p. 500 - 507

YAMUL DIEGO KARIM; GALMARINI V MARA; LUPANO CECILIA ELENA; ZAMORA MARIA CLARA

Whey protein concentrate gels with different sucrose content: Instrumental texture measurements and sensory perception

INTERNATIONAL DAIRY JOURNAL; Lugar: Amsterdam; Año: 2013 vol. 28 p. 24 - 31

CONFORTI PAULA ANDREA; LUPANO CECILIA ELENA; YAMUL DIEGO KARIM

Rheological, thermal and sensory properties of whey protein concentrate/pectin-fortified mashed potatoes made from dehydrated flakes

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2013 vol. 48 p. 1035 - 1040

CONFORTI PAULA ANDREA; YAMUL DIEGO KARIM; LUPANO CECILIA ELENA

Influence of Milk, Corn Starch, and Baking Conditions on the Starch Digestibility, Gelatinization, and Fracture Stress of Biscuits

CEREAL CHEMISTRY; Lugar: St. Paul; Año: 2012 vol. 89 p. 205 - 210

YAMUL DIEGO KARIM; MARIANA DOULUT; GUIDO MASTRANTONIO; PEDRO ZEINSTEGER

Capacitación de productores y manipuladores de alimentos en seguridad alimentaria

Extensión en Red; Año: 2012 p. 1 - 9

CASSIANI DELFINA; YAMUL DIEGO KARIM; CONFORTI PAULA ANDREA; PÉREZ VANINA ANDREA; LUPANO CECILIA ELENA

Structure and Functionality of Whey Protein Concentrate-Based Products with Different Water Contents

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2011 vol. 6 p. 217 - 227

DIEGO K. YAMUL Y CECILIA E. LUPANO

Viscoelastic properties of whey protein concentrate gels with honey and wheat flour at diffrent pH

JOURNAL OF TEXTURE STUDIES; Año: 2009

DIEGO K. YAMUL, AND CECILIA E. LUPANO

Whey protein concentrate gels with honey and wheat flour

FOOD RESEARCH INTERNATIONAL; Año: 2005 vol. 38 p. 511 - 522

YAMUL, D. K.; LUPANO, C. E

Properties of gels from whey protein concentrate and honey at diffrent pHs

FOOD RESEARCH INTERNATIONAL; Año: 2003 vol. 36 p. 25 - 33