CHEMINET, GERALDINE; BARONI, MARÍA VERÓNICA; WUNDERLIN, DANIEL A.; DI PAOLA NARANJO, ROMINA D.

Antioxidant properties and phenolic composition of “Composed Yerba Mate”

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

MAYER, SERGIO F.; FALCÓN, H.; DI PAOLA, R.; RIBOTA, P.; MOYANO, L.; MORALES-DELAROSA, S.; MARISCAL, R.; CAMPOS-MARTÍN, J.M.; ALONSO, J.A.; FIERRO, J.L.G.

Dehydration of fructose to HMF in presence of (H3O)xSbxTe(2-x)O6 (x = 1, 1.1, 1.25) in H2O-MIBK

Molecular Catalysis; Año: 2020 vol. 481

CITTADINI, MARÍA C.; REPOSSI, GASTÓN; ALBRECHT, CLAUDIA; DI PAOLA NARANJO, ROMINA; MIRANDA, AGUSTÍN R.; DE PASCUAL-TERESA, SONIA; SORIA, ELIO A.

Effects of bioavailable phenolic compounds from Ilex paraguariensis on the brain of mice with lung adenocarcinoma

PHYTOTHERAPY RESEARCH; Año: 2019 vol. 33 p. 1142 - 1149

DI PAOLA NARANJO R.D.; OTAIZA S.N.; SARAGUSTI A.; BARONI M. V.; CARRANZA A.; PERALTA, I.; VALLE, E.M.; CARRARI F.; ASIS RAMÓN

Hydrophilic antioxidant from Andean tomato landraces assessed by their bioactivities in vitro and in vivo

FOOD CHEMISTRY; Lugar: Amsterdam; Año: 2016 vol. 206 p. 146 - 155

DI PAOLA NARANJO R.D.; OTAIZA, S.N.; SARAGUSTI A.; BARONI M. V.; CARRANZA A.; PERALTA, I.; VALLE, E.M.; CARRARI, F.; ASIS, RAMON

Data on polyphenols and biological activity analyses of an Andean tomato collection and their relationships with tomato traits and geographical origin

Data in Brief; Lugar: Cambrigde, Massachusetts; Año: 2016 vol. 7 p. 1258 - 1268

REARTES G.; DI PAOLA NARANJO R.D.; EYNARD A.R.; MUÑOZ S.

Cooking Methods and the formation of PhIP (2-Amino, 1-methyl, 6-phenylimidazo[4,5-b] pyridine) in the crust of the habitually consumed meat in Argentina.

FOOD AND CHEMICAL TOXICOLOGY; Lugar: Amsterdam; Año: 2016 vol. 92 p. 88 - 93

STINCO, C.M.; BARONI M.V.; DI PAOLA NARANJO R.D.; WUNDERLIN D.A.; HEREDIA, FRANCISCO J.; MELÉNDEZ MARTÍNEZ, A.J.

Hydrophilic antioxidant compounds in orange juice of different fruit cultivars: composition and antioxidant activity evaluted by chemical and cellular based (saccharomyces cerevisiae) assays

JOURNAL OF FOOD COMPOSITION AND ANALYSIS; Lugar: Amsterdam; Año: 2015 vol. 37 p. 1 - 10

LLORENTE BRIARDO; LÓPEZ M.G.; CARRARI F. ; ASIS, RAMON; DI PAOLA NARANJO R.D.; FLAWIA M.M. ; ALONSO G.D.; BRAVO ALMONACID F.

Downregulation of polyphenol oxidase in potato tubers redirects phenylpropanoids metabolism enhancing chlorogenate content and late blight resistance

MOLECULAR BREEDING; Lugar: Berlin; Año: 2014 vol. 34 p. 2049 - 2063

GONZÁLEZ V.; CHEMINET G.; DI PAOLA NARANJO R.D.; PESCE S.

Evaluación de las propiedades antioxidantes de infusiones elaboradas con yerba mate compuesta

La Alimentación Latinoamericana; Lugar: Buenos Aires; Año: 2013 p. 64 - 68

BARONI M.V.; DI PAOLA NARANJO R.D.; GARCÍA FERREYRA C.; OTAIZA S.N.; WUNDERLIN D.A.

How good antioxidant is the red wine? comparison of some in vitro and in vivo methods to assess the antioxidant capacity of argentinean red wines

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Zurich; Año: 2012 vol. 47 p. 1 - 7

DI PAOLA NARANJO R.D.; BARONI M. V.; PODIO N. S.; RUBINSTEIN H. R.; FABANI M. P.; BADINI R. G.; INGA M.; OSTERA H. A.; CAGNONI M.; GALLEGOS E.; GAUTIER E.; PERAL-GARCÍA P.; HOOGEWERFF J.; WUNDERLIN D. A.

Fingerprint for main varieties of argentinean wines: terroir differentiation by inorganic, organic and stable isotopic analyses coupled to chemometrics

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 2011 vol. 59 p. 7854 - 7865

DUEÑAS M., SANTOS-BUELGA C.; MINGO-CHORNET H; PÉREZ-ALONSO J. J.; DI PAOLA-NARANJO R.; GONZÁLEZ-PARAMÁS A. M.; SANTOS-BUELGA C.

Preparation of quercetin glucuronides and characterization by HPLC-DAD-MS/MS

EUROPEAN FOOD RESEARCH AND TECHNOLOGY; Año: 2008 vol. 227 p. 1069 - 1076

DI PAOLA-NARANJO R.D., RIVAS-GONZALO; SÁNCHEZ-SÁNCHEZ J.; GONZÁLEZ-PARAMÁS A.M.; RIVAS-GONZALO J.C.

Liquid chromatographic-mass spectrometric analysis of anthocyanin composition of dark blue bee pollen from Echium plantagineum

JOURNAL OF CHROMATOGRAPHY - A; Año: 2004 vol. 1054 p. 205 - 210

DI PAOLA, ROMINA; ASIS, RAMON; ALDAO, MARIO A. J

Measurement of degree of starch gelatinization by enzymatic method

STARCH/STARKE; Año: 2003 vol. 55 p. 403 - 409

COMETTO P.M.; FAYÉ P.; DI PAOLA-NARANJO R.D.; RUBIO-MAS M.A.; ALDAO M.A.J.

Comparison of free amino acids profile in honeys from three Argentinian regions, and their botanical source

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 2003 vol. 51 p. 5079 - 5087

ASIS, RAMÓN; ALDAO, MARIO A. J.; DI PAOLA ROMINA D.; ALDAO, MARIO A. J.

Determination of aflatoxin B1 in highly contaminated peanut samples using HPLC and ELISA

FOOD AND AGRICULTURAL IMMUNOLOGY; Lugar: London; Año: 2002 vol. 14 p. 201 - 208