MARTÍNEZ, ALEJANDRO E.; MAGALLANES, LEISA M.; TARDITTO, LORENA V.; PRAMPARO, MARÍA C.; GAYOL, MARÍA F.

Fatty acids methyl esters from soybean oil for biobased surfactants industry: Obtention C16 / C18 concentrate for use as feedstock

Industrial Crops and Products; Año: 2022 vol. 190

SOSA, MARTIN; MAGALLANES, LEISA M; GROSSO, NELSON R.; PRAMPARO, MARIA DEL C.; GAYOL, MARIA F.

Optimisation of omega-3 concentration and sensory analysis of chia oil

Industrial Crops and Products; Año: 2020 vol. 154

MIRÓ ERDMANN, SILVIA M; MAGALLANES, LEISA M; TARDITTO, LORENA V; PRIZZON, ANTONELLA; DEL CARMEN PRAMPARO, MARÍA; GAYOL, MARÍA F

Recovery of acid corn oil from the bioalcohol industry by molecular distillation

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2019 vol. 99 p. 4468 - 4473

MAGALLANES, LEISA M; TARDITTO, LORENA V; GROSSO, NELSON R; PRAMPARO, MARÍA C; GAYOL, MARÍA F

Highly concentrated omega-3 fatty acid ethyl esters by urea complexation and molecular distillation

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2019 vol. 99 p. 877 - 884

BERTI, JULIA; GROSSO, NELSON R; FERNANDEZ, HÉCTOR; PRAMPARO, MARÍA C; GAYOL, MARÍA F

Sensory quality of milk fat with low cholesterol content fractioned by molecular distillation

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2018

SONIA C. NUÑEZ,; MARÍA DEL C. PRAMPARO; SEBASTIÁN N.ROBLEDO,; MARÍA F GAYOL

Aprovechamiento de Residuos de la Industria Oleaginosa para la Recuperación de Ácidos Grasos Utilizando la Tecnología de Destilación Molecular

Tecnología y ciencia; Año: 2018

MEZZA, GABRIELA N.; BORGARELLO, ANA V.; GROSSO, NELSON R.; FERNANDEZ, HéCTOR; PRAMPARO, MARíA C.; GAYOL, MARíA F.

Antioxidant activity of rosemary essential oil fractions obtained by molecular distillation and their effect on oxidative stability of sunflower oil

FOOD CHEMISTRY; Año: 2018 vol. 242 p. 9 - 15

DRA. MARIA FERNANDA GAYOL,; DRA. MARÍA DEL C. PRAMPARO; S. M. MIRÓ ERDMANN

Methodology for predicting oily mixture properties in the mathematical modeling of molecular distillation

GRASAS Y ACEITES; Año: 2017 vol. 68

ANA BORGARELLO; GABRIELA N. MEZZA ; M. DEL CARMEN PRAMPARO; MARÍA F GAYOL

Thymol enrichment from oregano essential oil by molecular distillation

SEPARATION AND PURIFICATION TECHNOLOGY; Lugar: Amsterdam; Año: 2015 vol. 153 p. 60 - 66

PABLO ROSSI; MARÍA F GAYOL; CARLOS RENAUDO; DRA. MARÍA DEL C. PRAMPARO; VALERIA NEPOTE; DR. NELSON RUBEN GROSSO

The use of artificial neural network modeling to represent the process of concentration by molecular distillation of omega-3 from squid oil

GRASAS Y ACEITES; Año: 2014 vol. 65 p. 1 - 9

MARÍA F GAYOL; DRA. MARÍA DEL C. PRAMPARO; DRA. VALERIA NEPOTE; HECTOR FERNANDEZ; DR. NELSON RUBEN GROSSO

Optimization of the protein concentration process prepared from residual peanut oil-cake

GRASAS Y ACEITES; Lugar: Sevilla; Año: 2013 vol. 64 p. 489 - 496

MARÍA P JÁUREGUIA; CECILIA RIVEROS; VALERIA NEPOTE; NELSON R GROSSO; MARÍA F GAYOL

Chemical and Sensory Stability of Fried-Salted Soybeans Prepared in Different Vegetable Oils

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Lugar: Berlin; Año: 2012 vol. 89 p. 1699 - 1711

CECILIA G RIVEROS, MARTA G MESTRALLET, MARIA F GAYOL, PATRICIA R QUIROGA,VALERIA NEPOTE AND NELSON R GROSSO

Effect of storage on chemical and sensory profiles of peanut pastes prepared with high-oleic and normal peanuts

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2010 vol. 90 p. 2694 - 2699

GAYOL MF, RIVEROS CG, JAUREGUI P, QUIROGA PR, GROSSO NR AND NEPOTE V.

Elaboration process, chemical and sensory analysis of fried-salted soybean

GRASAS Y ACEITES; Lugar: Sevilla; Año: 2010 vol. 61 p. 279 - 287

M. FERNANDA GAYOL, DIANA O. LABUCKASA, VIVIANA E. NICOTRA, JUAN C. OBERTIB, CARLOS A. GUZMÁN

SIMMONDSIN QUANTIFICATION BY SPECTROPHOTOMETRY UV- V IN PRESS CAKE AND IN JOJOBA SEEDS (Simmondsia chinensis (Link) Schneider), FROM ARGENTINA

Industrial Crops and Products; Año: 2009 vol. 29 p. 177 - 181

MARIA F GAYOL, SOLEDAD SOLIANI, PATRICIA R QUIROGA, VALERIA NEPOTE, NELSON R GROSSO

Effect of prickly pear and algarrobo pod syrup coatings on consumer acceptance and stability of roasted almonds

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: United Kingdom; Año: 2009 vol. 89 p. 2415 - 2420

M. FERNANDA GAYOL, DIANA O. LABUCKAS, JOSÉ APARICIO, JUAN C. OBERTI, NELSON R. GROSSO, CARLOS A.

Chemical Quality Evaluation of Damaged Jojoba Seeds ( Simmondsia chinensis )

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Lugar: Champaign, IL, USA; Año: 2009 vol. 86 p. 65 - 70

M. FERNANDA GAYOL, DIANA O. LABUCKAS, JUAN C. OBERTI NELSON R. GROSSO AND CARLOS A. GUZMÁN

QUALITY AND CHEMICAL COMPOSITION OF RESIDUAL CAKES OBTAINED BY PRESSING JOJOBA SEEDS PRODUCED IN LA RIOJA, ARGENTINA

The Journal of the Argentine Chemical Society; Lugar: Buenos Aires, Argentina; Año: 2007 vol. 95 p. 39 - 47

M. FERNANDA GAYOL, DIANA O. LABUCKAS, JUAN C. OBERTI Y CARLOS A. GUZMÁN

CHEMICAL CHARACTERIZATION OF JOJOBA SEEDS (Simmondsia chinensis (Link) Schneider, PROCEEDING FROM BAÑADO DE LOS PANTANOS, LA RIOJA, ARGENTINA”

The Journal of the Argentine Chemical Society; Lugar: Buenos Aires; Año: 2004 vol. 92 p. 59 - 63