CONICET | Buscador de Institutos y Recursos Humanos

INVESTIGADORES

NAVARRO Alba Sofia Del Rosario

datos académicos

artículos

capítulos de libros

congresos y reuniones científicas

informe técnico

artículos

GIRALDO PINEDA, CAROLINA; 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

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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

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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

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PAZ-DÍAZ, HÉCTOR J.; MORA-VERGARA, LIA Z.; NAVARRO-ARANA, CRISTIAN E.; NAVARRO, ALBA SOFIA; PACHECO-VALDERRAMA, MÓNICA MARÍA

Effect of process variables on the physicochemical and rheological properties of yogurt

Revista U.D.C.A Actualidad & Divulgación Científica; Año: 2021 vol. 24

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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 vol. 58 p. 3890 - 3901

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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 vol. 143

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YAMUL, DIEGO K.; NAVARRO, ALBA S.

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

Food Structure; Lugar: Amsterdam; Año: 2020 vol. 24

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MONTES DE OCA-ÁVALOS, JUAN M.; BORRONI, VIRGINIA; HUCK-IRIART, CRISTIÁN; NAVARRO, ALBA S.; CANDAL, ROBERTO J.; HERRERA, MARÍA L.

Relationship between Formulation, Gelation Kinetics, Micro/Nanostructure and Rheological Properties of Sodium Caseinate Nanoemulsion-Based Acid Gels for Food Applications

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2019 vol. 13 p. 288 - 299

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LÓPEZ-CÓRDOBA, ALEX; NAVARRO, ALBA

Physicochemical properties and stability of sucrose/glucose agglomerates obtained by cocrystallization

JOURNAL OF FOOD PROCESS ENGINEERING; Lugar: Londres; Año: 2018

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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; Lugar: Londres; Año: 2018

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DELADINO L.; SCHNEIDER TEIXEIRA A.; PLOU F.J.; NAVARRO A.S.; MOLINA GARCÍA A.D.

Effect of High Hydrostatic Pressure, alkaline and combined treatments on corn starch granules metal binding: structure, swelling behavior and thermal properties assessment

FOOD AND BIOPRODUCTS PROCESSING; Año: 2017 vol. 102 p. 241 - 249

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PACHECO V. M.M.; PORRAS A. O.O.; VELASCO E.; MORALES V. E.M.; NAVARRO A.S.

Effect of the milk-whey relation on the physicochemical and rheological properties of a fermented milky drink

INGENIERIA Y COMPETITIVIDAD; Lugar: Cali; Año: 2017 vol. 19 p. 80 - 88

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RODRIGUEZ, ANA C; TORREZ IRIGOYEN, 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 vol. 97 p. 4969 - 4977

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REVUELTA M.; CHACÓN VILLALBA E.; NAVARRO A.S.; GUIDA J.; CASTRO G.R.

Development of crystal violet encapsulation in pectin - arabic gum gel microspheres

REACTIVE & FUNCTIONAL POLYMERS; Lugar: Amsterdam; Año: 2016 vol. 106 p. 8 - 16

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VARELA M.S.; NAVARRO A.S.; YAMUL D.K.

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

STARCH/STARKE; Lugar: Weinheim; Año: 2016

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LÓPEZ CÓRDOBA A.F.; GALLO L.; BUCALÁ V.; MARTINO M.N.; NAVARRO A.S.

Co-crystallization of zinc sulfate with sucrose: A promissory strategy to render zinc solid dosage forms more palatable

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2016

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LÓPEZ CÓRDOBA A.F.; MORALES VALENCIA E.M.; PACHECO VALDERRAMA M.M.; NAVARRO A.S.

Encapsulation of soursop (Annona muricata) fruit pulp in calcium alginate hydrogels

AGRONOMIA COLOMBIANA; Lugar: Bogotá; Año: 2016 vol. 34 p. 1315 - 1318

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LÓPEZ CÓRDOBA A.F.; MATERA S.; DELADINO L.; HOYA A.; NAVARRO A.S.; MARTINO M.N.

Compressed tablets based on mineral-functionalized starch and co-crystallized sucrose with natural antioxidants

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2015 vol. 146 p. 234 - 242

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DELADINO L.; TEIXEIRA A.S.; ALVAREZ I.; MOLINA GARCÍA A.D.; NAVARRO A.S.; MARTINO M.N.

Corn starch systems as carriers for yerba mate (Ilex paraguariensis) antioxidants

FOOD AND BIOPRODUCTS PROCESSING; Año: 2015 vol. 94 p. 463 - 472

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TEIXEIRA A.S.; NAVARRO A.S.; MOLINA GARCÍA A.D.; MARTINO M.N.; DELADINO L.

Corn starch systems as carriers for yerba mate (Ilex paraguariensis) antioxidants. Effect of mineral addition

FOOD AND BIOPRODUCTS PROCESSING; Año: 2015 vol. 94 p. 39 - 49

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DELADINO L.; NAVARRO A.S.; MARTINO M.N.

Carrier systems for yerba mate extract (Ilex paraguariensis) to enrich instant soups. Release mechanisms under different pH conditions

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2013 vol. 53 p. 163 - 169

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DELADINO L.; SCHNEIDER TEIXEIRA A.; RETA M.; MOLINA GARCÍA A.D.; NAVARRO A.S.; MARTINO M.N.

Major phenolics in yerba mate extracts (Ilex paraguariensis) and their contribution to the total antioxidant capacity

FOOD AND NUTRITION SCIENCES; Lugar: Delaware; Año: 2013

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LÓPEZ CÓRDOBA A.F.; DELADINO L.; NAVARRO A.S.; MARTINO M.N.

Encapsulation of bioactive compounds with alginates for the food industry

@LIMENTECH CIENCIA Y TECNOLOGIA ALIMENTARIA; Lugar: Pamplona; Año: 2012 vol. 10 p. 18 - 27

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ANBINDER P.S.; DELADINO L.; NAVARRO A.S.; AMALVY J.I.; MARTINO M.N.

Yerba mate extract encapsulation with alginate and chitosan systems: interactions between active compound and encapsulating polymers

JOURNAL OF ENCAPSULATION AND ADSORPTION SCIENCES; Lugar: Delaware; Año: 2011 vol. 1 p. 80 - 87

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DELADINO L., NAVARRO A.S. & MARTINO M.N.

Microstructure of minerals and yerba mate extract co-crystallized with sucrose

JOURNAL OF FOOD ENGINEERING; Año: 2010 vol. 96 p. 410 - 415

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DELADINO L.; NAVARRO A.S.; MARTINO M.N.

Caracterización de productos co-cristalizados de sacarosa mediante Rayos X y DSC

CIENCIA Y TECNOLOGIA DE LOS ALIMENTOS; Lugar: La Habana; Año: 2009 vol. 18 p. 59 - 63

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LORENA DELADINO; PABLO ANBINDER; ALBA NAVARRO; MIRIAM MARTINO

Encapsulation of natural antioxidants extracted from Ilex paraguariensis

CARBOHYDRATE POLYMERS; Lugar: Florida; Año: 2008 vol. 71 p. 126 - 134

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DELADINO L.; ANBINDER P.S.; NAVARRO A.S.; MARTINO M.N.

Selection of drying methods for coated calcium alginate beads

SCANNING; Año: 2007 vol. 29 p. 75 - 76

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DELADINO L.; ANBINDER P.S.; NAVARRO A.S.; MARTINO M.N.

Co-crystallization of yerba mate extract (Ilex paraguariensis) and mineral salts within a sucrose matrix

JOURNAL OF FOOD ENGINEERING; Lugar: Florida; Año: 2007 vol. 80 p. 573 - 580

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DELADINO L.; ANBINDER P.S.; NAVARRO A.S.; MARTINO M.N.

Co-crystallization of functional components

SCANNING; Lugar: Mahwah, New Jersey; Año: 2005 vol. 27 p. 80 - 81

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NAVARRO A.S.; FERRERO C.; ZARITZKY N.E.

Rheological characterization of Dulce de Leche by dynamic and steady shear measurements

JOURNAL OF TEXTURE STUDIES; Lugar: Londres; Año: 1999 vol. 30 p. 43 - 58

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