INVESTIGADORES
PUPPO Maria Cecilia
artículos
CARBONI A.D.; PUPPO M.C.; FERRERO C.
Gluten-free lentil cakes with optimal technological and nutritional characteristics
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: Londres; Año: 2024
HOFFMANN, ELIZABETH; BOERI, PATRICIA; MONASTERIO, ROMINA; FONTANA, ARIEL; PUPPO, MARIA CECILIA; BARRIO, DANIEL ALEJANDRO; PIÑUEL, LUCRECIA
Bioactivity of Prosopis alpataco and Prosopis flexuosa flours: Healthy alternatives as ingredients for nutritional foods
Food Bioscience; Lugar: Londres; Año: 2024
GUARDIANELLI, LUCIANO MARTÍN; SALINAS, MARÍA V.; PUPPO, MARÍA C.
Impact of Germination Treatment and Quinoa Variety on the Physicochemical and Rheological Properties of Wheat Dough
FOOD BIOPHYSICS; Año: 2024
DI RENZO T.; OSIMANI A.; MARULO S.; CARDINALI F.; MAMONE G.; PUPPO C.; GARZÓN A.; DRAGO S.; LAURINO C.; REALE A.
Insight into the role of lactic acid bacteria in the development of a novel fermented pistachio (Pistacia vera L.) beverage
Food Bioscience; Lugar: London; Año: 2023 vol. 53 p. 1 - 10
CARBONI A.D.; SALINAS M.V.; PUPPO M.C.
Production of legume-wheat dough of optimum quality for breadmaking: essential analyzes required
Current Opinion in Food Science; Año: 2023 vol. 49
ASTIZ V.; GUARDIANELLI L.M.; SALINAS M.V.; PUPPO M.C.
High b-glucans oats for healthy wheat breads: Physicochemical properties of dough and breads
Foods; Lugar: Basilea; Año: 2023
GUARDIANELLI L.M.; CARBAS B.F.; BRITES C.; PUPPO M.C.; SALINAS M.V.
White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality
Foods; Año: 2023 vol. 12 p. 1 - 15
SIANO F.; MAMONE G.; VASCA E.; PUPPO M.C.; PICARIELLO G.
Pasta fortified with C-glycosides-rich carob (Ceratonia siliqua L.) seed germ flour: Inhibitory activity against carbohydrate digesting enzymes
FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2023 vol. 170
RIPARI GARRIDO J. ; PATRIGNANI M.; PUPPO M.C.; SALINAS M.V.
Nutritional and Bioactive Characterization of Pistachio - A Review with special focus on health
Exploration of Foods and Foodomics; Año: 2023
CARBONI ANGELA D; PEREZ JESSICA NOELIA; PUPPO, MARIA CECILIA
Leguminous fractions as encapsulating agents of fat-soluble vitamins
Exploration of Foods and Foodomics; Año: 2023 vol. 2 p. 30 - 42
DI STASIO L.; SCIAMMARO L.P.; DE CARO S.; SALINAS M.V.; PUPPO M.C.; MAMONE G.
Proteomic characterization of pistachio nut allergen proteins
JOURNAL OF FOOD COMPOSITION AND ANALYSIS; Lugar: Amsterdam; Año: 2022 vol. 106 p. 1 - 6
LANATA M.C.; PATRIGNANI M.; PUPPO M.C.; CONFORTI P.
Quality evaluation of gluten-free biscuits prepared with algarrobo flour as a partial sugar replacer.
Open Agriculture; Lugar: Kusterdingen; Año: 2022 vol. 7 p. 323 - 334
CARBONI A.; WEISTSTAUB A.; FERRERO C.; ZULETA A.; PUPPO M.C.
Impact of lentil-wheat bread on calcium metabolism, cecal and serum parameters in growing Wistar rats
Food Bioscience; Lugar: London; Año: 2022
CARBONI A. D. ; GÓMEZ-ZAVAGLIA A.; PUPPO M. C.; SALINAS M. V.
Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality
Foods; Lugar: Basilea; Año: 2022 vol. 11 p. 1 - 17
GUARDIANELLI L.; SALINAS M.V.; BRITES C.; PUPPO M.C.
Germination of White and Red Quinoa Seeds: Improvement of Nutritional and Functional Quality of Flours
Foods; Lugar: Basilea; Año: 2022 vol. 11
AYUNTA C.A.; QUINZIO M.; ITURRIAGA L.B.; PUPPO M.C.
Gels of carrageenan-caprine whey protein concentrate: a physicochemical study
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: London; Año: 2022
VALERGA L.. ; QUINTERO-RUIZ N.A.; CONCELLÓN A.; PUPPO M.C.
Technological and nutritional characterization of wheat breads added with eggplant flour: dependence on the level of flour and the size of fruit
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2021 vol. 57 p. 182 - 190
VALERGA L.; QUINTERO-RUIZ N.A.; CONCELLÓN A.; PUPPO M.C.
Artichoke, eggplant and tomato flours as nutritional ingredients for wheat dough: Hydration properties
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2021
SALINAS M.V.; GUARDIANELLI L.; SCIAMMARO L.P.; PICARIELLO G.; MAMONE G.; PUPPO M.C.
Nutritional ingredient by-product of the pistachio oil industry: physicochemical characterization
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2021 vol. 58 p. 921 - 930
BIGNE F.; ROMERO A; FERRERO C.; PUPPO M.C.; GUERRERO A.
New thermal and rheological approaches of chickpea-wheat dough for breadmaking
EUROPEAN FOOD RESEARCH AND TECHNOLOGY; Año: 2021 vol. 247 p. 1107 - 1115
GUARDIANELLI, LUCIANO M; SALINAS, MARÍA V; PUPPO, MARÍA C
Quality of wheat breads enriched with flour from germinated amaranth seeds
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Año: 2021
QUINTERO-RUIZ N.A.; PAOLUCCI M.; SIANO F.; MAMONE G.; PICARIELLO G.; PUPPO M.C.; CASCONE G.; VOLPE M.G.
Characterization of soluble and insoluble fibers in artichoke by-products by ATR-FTIR spectroscopy coupled with chemometrics
INTERNATIONAL JOURNAL OF FOOD PROPERTIES; Lugar: Londres; Año: 2021 vol. 21 p. 1693 - 1704
SCIAMMARO, L.; QUINTERO RUIZ, N.A.; FERRERO, C.; GIACOMINO, S.; PICARIELLO, G.; MAMONE, G.; PUPPO, M.C.
Prosopis spp. powders: influence of chemical components in water adsorption properties
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2020 vol. 56 p. 278 - 286
GUARDIANELLI L.; SALINAS M.V.; PUPPO M.C.
Hydration and rheological properties of amaranth-wheat flour dough: Influence of germination of amaranth seeds
FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2019 vol. 97 p. 105242 - 105247
AYUNTA C.; QUINZIO C.M.; PUPPO M.C.; ITURRIAGA L.
Physicochemical properties of caprine and commercial bovine whey protein concentrate
Journal of Food Measurement and Characterization; Año: 2019 vol. 13 p. 2729 - 2739
MAMONE G.; SCIAMMARO L.; DE CARO S.; DI STASIO L.; SIANO F.; PICARIELLO G.; PUPPO M.C.
Comparative analysis of protein composition and digestibility of Ceratonia siliqua L. and Prosopis spp. seed germ flour
FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2019 vol. 120 p. 188 - 195
GUARDIANELLI L.; SALINAS M.V.; PUPPO M.C.
Chemical and thermal properties of flours from germinated amaranth seeds
Journal of Food Measurement and Characterization; Lugar: Zurich; Año: 2019 vol. 13 p. 1078 - 1088
BIGNE F.; FERRERO C.; PUPPO M.C.
Effect of freezing and frozen storage on mesquite-wheat dough for panettone-like breads
Journal of Food Measurement and Characterization; Año: 2019 vol. 13 p. 2853 - 2861
ROMANO N.; SCIAMMARO L.; MOBILI P.; PUPPO M.C.; GOMEZ-ZAVAGLIA A.
Flour from mature Prosopis nigra pods as suitable substrate for the synthesis of prebiotic fructo-oligosaccharides and stabilization of dehydrated Lactobacillus bulgaricus
FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2019 vol. 121 p. 561 - 567
CARBAS B.F.; SALINAS M. V.; SERRANO C.; PASSARINHO J.A.; PUPPO M.C. ; RICARDO C.P.; BRITES C.
Chemical composition and antioxidant activity of commercial flours from Ceratonia siliqua and Prosopis spp.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION; Año: 2019 vol. 13 p. 305 - 311
BENGOECHEA C. ; LÓPEZ-CASTEJÓN M. ; MÁRQUEZ S.; SALINAS V.; PUPPO C.; GUERRERO A.
Gelation properties of calcium-inulin gels
FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2019 vol. 97 p. 105239 - 105240
BIGNE F.; PUPPO M.C.; FERRERO C.
Mesquite (Prosopis alba) flour as a novel ingredient for obtaining a 'panettone-like' bread. Applicability of part-baking technology
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2018 vol. 89 p. 666 - 673
SCIAMMARO L.P.; FERRERO C.; PUPPO M.C.
Physicochemical and nutritional characterization of sweet snacks formulated with Prosopis alba flour
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2018 vol. 93 p. 24 - 31
SCIAMMARO L.P.; FERRERO C.; PUPPO M.C.
Gluten-free baked muffins developed with Prosopis alba flour
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2018 vol. 98 p. 568 - 576
SALINAS M.V.; PUPPO M.C.
Bread staling: changes produced by the addition of calcium and inulin into wheat bread
FOOD AND BIOPROCESS TECHNOLOGY; Año: 2018 vol. 11 p. 2067 - 2078
FRANCESCO SIANO ; LEONARDO SCIAMMARO; MARIA GRAZIA VOLPE; GIANFRANCO MAMONE; MARIA CECILIA PUPPO; GIANLUCA PICARIELLO
Integrated Analytical Methods to Characterize Lipids from Prosopis spp. and Ceratonia siliqua Seed Germ Flour
FOOD ANALYTICAL METHODS; Año: 2018 vol. 11 p. 3471 - 3480
PICARIELLO G.; SCIAMMARO L.; SIANO F.; VOLPE M.G.; PUPPO M.C.; MAMONE G.
Comparative analysis of C-glycosidic flavonoids from Prosopis spp. and Ceratonia siliqua seed germ flour
FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2017 vol. 99 p. 730 - 738
CORREA M.J.; SALINAS M.V.; CARBAS B.F.; FERRERO C.; BRITES C.; PUPPO M.C.
Technological quality of dough and breads from commercial algarroba-wheat flour blends
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2017 vol. 54 p. 2104 - 2114
BIGNE F.; ROMERO A; FERRERO C.; PUPPO M.C.; GUERRERO A.
Rheological and microstructural study of wheat doughs partially replaced with mesquite flour (Prosopis alba) and added with transglutaminase
FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2017 vol. 10 p. 819 - 830
BENGOECHEA, C.; MOLINA ORTIZ, S.E.; GUERRERO, A.; PUPPO, M.C.
Effect of pH on the thermal gelation of carob protein isolate
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2017 vol. 54 p. 153 - 163
SALINAS M.V.; HAMET M.F.; BINAGHI J.; ABRAHAM A.G.; WEISSTAUB A; ZULETA A.; RONAYNE DE FERRER P.; PUPPO M.C.
Calcium-inulin wheat bread: Prebiotic effect and bone mineralization in growing rats
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2017 vol. 52 p. 2463 - 2470
SCIAMMARO L.P.; FERRERO C.; PUPPO M.C.
Chemical and nutritional properties of different fractions of Prosopis alba pods and seeds
Journal of Food Measurement and Characterization; Año: 2016 vol. 10 p. 103 - 112
BIGNE F.; PUPPO M.C.; FERRERO C.
Fibre enrichment of wheat flour with mesquite (Prosopis spp): Effect on breadmaking performance and staling : Effect on breadmaking performance and staling
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2016 vol. 65 p. 1008 - 1016
SALINAS M.V.; ZULETA A.; RONAYNE P.; PUPPO M.C.
Wheat bread enriched with organic calcium salts and inulin. A bread quality study.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2016 vol. 53 p. 491 - 500
SALINAS M.V.; PUPPO M.C.
Optimization of the formulation of nutritional breads based on calcium carbonate and inulin
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2015 vol. 60 p. 95 - 101
BIGNE F.; PUPPO M.C.; FERRERO C.
Rheological and microstructure characterization of composite dough with wheat and mesquite (Prosopis spp) flours
INTERNATIONAL JOURNAL OF FOOD PROPERTIES; Lugar: Londres; Año: 2015
SALINAS M.V.; CARBAS B.F.; BRITES C.; PUPPO M.C.
Influence of different carob fruit flours (Ceratonia siliqua L.) on wheat dough performance and bread quality
FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2015 vol. 8 p. 1561 - 1570
SCIAMMARO L.P.; FERRERO C.; PUPPO M.C.
Agregado de valor al fruto del algarrobo. Estudio de la composición química y nutricional para su aplicación en bocaditos dulces
Revista de la Facultad de Agronomía, La Plata; Lugar: La Plata; Año: 2015 vol. 114 p. 115 - 123
GÓMEZ A.V. ; FERRERO C.; PUPPO M.C.; TADINI C.C.; ABRAHAM A.G.
Fermented milk obtained with kefir grains as an ingredient in breadmaking
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2014 vol. 14 p. 2315 - 2322
SANCHEZ D.B.O.; PUPPO M.C. ; AÑON M.C.; RIBOTTA P.D.; LEÓN A.E.; TADINI C.C.
Effect of maize resistant starch and transglutaminase: A study of fundamental and empirical rheology properties of pan bread dough
FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2014 vol. 7 p. 2865 - 2876
SALINAS M.V.; PUPPO M.C.
Rheological properties of bread dough formulated with wheat flour-organic calcium salts-FOS enriched inulin systems
FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2014 vol. 7 p. 1618 - 1628
ROMERO, A.; CORDOBÉS, F.; GUERRERO, A.; PUPPO, M.C
Influence of protein concentration on the properties of crayfish protein isolated gels
INTERNATIONAL JOURNAL OF FOOD PROPERTIES; Año: 2014 vol. 17 p. 249 - 260
GÓMEZ, A.V.; BUCHNER, D.; TADINI C.C.; AÑÓN, M. C.; PUPPO, M. C.
Emulsifiers: effects on quality of fiber enriched-wheat bread
FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2013 vol. 6 p. 1228 - 1239
CORREA M.J.; FERRERO C.; PUPPO M.C.; BRITES C.
Rheological properties of riceelocust bean gum gels from different rice varieties
FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2013 vol. 31 p. 383 - 391
SALINAS M.V.; PUPPO M.C.
Effect of organic calcium salts-inulin systems on hydration and thermal properties of wheat flour
FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2013 vol. 50 p. 298 - 306
GÓMEZ, A.V.; FERRER, E.G.; AÑÓN, M. C.; PUPPO, M. C.
Changes in secondary structure of gluten proteins due to emulsifiers
JOURNAL OF MOLECULAR STRUCTURE; Lugar: Amsterdam; Año: 2013 vol. 1033 p. 51 - 58
PONZIO, N.; FERRERO, C.; PUPPO, M.C.
Wheat varietal flours: influence of pectin and DATEM on dough and bread quality
INTERNATIONAL JOURNAL OF FOOD PROPERTIES; Año: 2013 vol. 16 p. 33 - 44
GÓMEZ, A.V.; FERRER, E.G.; AÑÓN, M. C.; PUPPO, M.C
Analysis of soluble proteins/aggregates derived from gluten-emulsifiers systems
FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2012 vol. 46 p. 62 - 68
STEFFOLANI, M. E.; RIBOTTA, P. D.; PÉREZ, G. T.; PUPPO, M.C.; LEÓN, A. E.
Use of enzymes to minimize dough freezing damage
FOOD AND BIOPROCESS TECHNOLOGY; Año: 2012 vol. 5 p. 2242 - 2255
MILDE, L.; RAMALLO, L.; PUPPO, M.C.
Gluten free bread based on tapioca starch: texture and sensory studies
FOOD AND BIOPROCESS TECHNOLOGY; Año: 2012 vol. 5 p. 888 - 896
SALINAS M.V.; ZULETA A.; RONAYNE P.; PUPPO, M.C
Wheat flour enriched with calcium and inulin: A study of hydration and rheological properties of dough
FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2012 vol. 5 p. 3129 - 3141
GÓMEZ, A.V.; FERRERO, C.; CALVELO, A.; AÑÓN, M. C.; PUPPO M.C.
Effect of mixing time on structural and rheological properties of wheat flour dough for breakmaking
INTERNATIONAL JOURNAL OF FOOD PROPERTIES; Año: 2011 vol. 14 p. 583 - 598
FERRER E.G.; GÓMEZ, A.V.; AÑÓN, M.C.; PUPPO, M.C
Structural changes in gluten protein structure after addition of emulsifier. A Raman spectroscopy study
SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY.; Lugar: UK; Año: 2011 vol. 79 p. 278 - 281
PUPPO, M.C.; BEAUMAL, V.; SPERONI, F.; DE LAMBELLERIE, M.; AÑÓN, M.C.; ANTÓN, M.
Beta-conglycinin and glycinin soybean proteins emulsions treated by a combined temperature-high pressure process
FOOD HYDROCOLLOIDS; Año: 2011 vol. 25 p. 389 - 397
LINLAUD, N.; FERRER, E.G.; PUPPO, M.C.; FERRERO, C.
Hydrocolloid interaction with water, protein and starch on wheat dough
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 2011 vol. 59 p. 713 - 719
ROMERO, A.; CORDOBÉS, F.; GUERRERO, A.; PUPPO, M.C.
Crayfish protein isolated gels. A study of pH influence
FOOD HYDROCOLLOIDS; Año: 2011 vol. 25 p. 1490 - 1498
QUIROGA, A.; AÑÓN, M. C.; PUPPO, M.C
Characterization of soybean proteins-fatty acid systems
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Año: 2010 vol. 87 p. 507 - 514
LINLAUD, N.E.; PUPPO, M.C.; FERRERO, C.
Effect of Hydrocolloids on Water Absorption of Wheat Flour and Farinograph and Textural Characteristics of Dough
CEREAL CHEMISTRY; Lugar: USA; Año: 2009 vol. 86 p. 376 - 382
PAULA SCENI; GONZALO G. PALAZOLO; MARIA DEL CARMEN VASALLO; MARIA C. PUPPO; MIGUEL A. OTERO; JORGE R. WAGNER
Thermal and surface behaviour of yeast protein fractions from saccharomyces cerevisiae
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2009 vol. 42 p. 1098 - 1106
ALBERTO ROMERO; FELIPE CORDOBÉS; MARÍA CECILIA PUPPO; ÁLVARO VILLANUEVA; JUSTO PEDROCHE; ANTONIO GUERRERO
Linear viscoelasticity and microstructure of heat-induced crayfish protein
FOOD HYDROCOLLOIDS; Lugar: London, UK; Año: 2009 vol. 23 p. 964 - 972
F. SPERONI; V. BEAUMAL; M. DE LAMBALLERIE; M. ANTON; M.C. ANÓN; M.C. PUPPO
Gelation of soybean proteins induced by sequential high-pressure and thermal treatments
FOOD HYDROCOLLOIDS; Lugar: London, UK; Año: 2009 vol. 23 p. 1433 - 1442
PUPPO, M.C.; BEAUMAL, V.; SPERONI, F.; CHAPLEAU, N.; DE LAMBELLERIE, M.; AÑÓN, M. C.; ANTON, M.
Physicochemical and rheological properties of soybean protein emulsions processed with a combined temperature/high-pressure treatment
FOOD HYDROCOLLOIDS; Lugar: London; Año: 2008 vol. 22 p. 1079 - 1089
BENGOECHEA, C.; PUPPO, M. C.; ROMERO, A.; CORDOBÉS, F.; GUERRERO, A.
Linear and non linear viscoelasticity of emulsions containing carob protein as emulsifier
JOURNAL OF FOOD ENGINEERING; Año: 2008 vol. 87 p. 124 - 135
STEFFOLANI, M. E.; PÉREZ, G. T.; RIBOTTA, P. D.; PUPPO, M. C.; LEÓN, A. E.
Effect of transglutaminase on the properties of glutenin macro polymer and dough rheology
CEREAL CHEMISTRY; Lugar: USA; Año: 2008 vol. 85 p. 39 - 43
ROMERO, A.; CORDOBÉS, F.; PUPPO, M. C.; GUERRERO, A.; BENGOECHEA, C.
Rheology and droplet size distribution of emulsions stabilized by crayfish flour
FOOD HYDROCOLLOIDS; Año: 2008 vol. 22 p. 1033 - 1043
BENGOECHEA, C.; ROMERO, A.; VILLANUEVA, A.; MORENO, G.; ALAIZ, M.; MILLÁN, F.; GUERRERO, A.; PUPPO, M.C.
Composition and structure of carob (Ceratonia siliqua L.) germ proteins
FOOD CHEMISTRY; Lugar: London; Año: 2008 vol. 107 p. 675 - 683
PONZIO, N. R.; PUPPO, M. C.; FERRERO, C.
Mixtures of two argentinean wheat cultivars of different quality: a study on breadmaking performance
CEREAL CHEMISTRY; Lugar: USA; Año: 2008 vol. 85 p. 579 - 585
BENGOECHEA, C.; CORDOBÉS, F.; PUPPO, M. C.; GUERRERO, A.
Viscoelasticidad lineal y tamaños de gota de emulsiones o/w estabilizadas por proteínas vegetales
AFINIDAD; Lugar: La Rioja, España; Año: 2007 vol. 64 p. 696 - 704
LINLAUD, N.; PUPPO, M.C.; FERRERO, C.
Absorción de agua e harinas aditivadas con distintos hidrocoloides
Ingeniería Alimentaria; Lugar: Buenos Aires; Año: 2007 vol. 70 p. 82 - 90
VASALLO, M.C.; PUPPO, M.C.; PALAZOLO, G.G.; OTERO, M.A.; BERESS, L.; WAGNER, J.R.
Cell wall proteins of kluyveromyces fragilis. Surface and emulsifying properties
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Suiza; Año: 2006 vol. 39 p. 729 - 739
SPERONI, F.; PUPPO, M.C.; AÑÓN, M. C.; DE LAMBELLERIE; ANTON, M.
Physicochemical and Functional Alterations of Low-density Lipoproteins from Hen Egg Yolk Induced by Isostatic High Pressure
Feedinfo News Service; Año: 2006 p. 1 - 3
SPERONI, F.; MARIA CECILIA PUPPO; CHAPLEAU, N.; LAMBALLERIE-ANTON, M.; CASTELLANI, O. F.; AÑÓN, M. C.; ANTON, M.
High pressure induced physicochemical and functional modifications of low density lipoproteins from hen egg yolk
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Lugar: Washington; Año: 2005 vol. 53 p. 5719 - 5725
MARIA CECILIA PUPPO; SPERONI, F.; CHAPLEAU, N.; LAMBALLERIE-ANTON, M.; AÑÓN, M. C.; ANTON, M.
Effect of high pressure treatment on emulsifying properties of soybean proteins
FOOD HYDROCOLLOIDS; Año: 2005 vol. 19 p. 289 - 296
AVANZA, M. V.; MARIA CECILIA PUPPO; AÑÓN, M. C.
Rheological characterization of amaranth protein gels
FOOD HYDROCOLLOIDS; Año: 2005 vol. 19 p. 889 - 898
AVANZA, M. V.; MARIA CECILIA PUPPO; AÑÓN, M. C.
Structural characterization of amaranth protein gels
JOURNAL OF FOOD SCIENCE; Lugar: Chicago; Año: 2005 vol. 70 p. 223 - 229
MARIA CECILIA PUPPO; CALVELO, A.; AÑÓN, M. C.
Physicochemical and Rheological Characterization of Wheat Flour Dough
CEREAL CHEMISTRY; Lugar: Minnesota; Año: 2005 vol. 82 p. 173 - 181
MOLINA, S. E.; MARIA CECILIA PUPPO; WAGNER, J. R.
Relationship between structural changes and functional properties of soy protein isolates-carrageenan systems
Food Hydrocolloids; Lugar: London, UK; Año: 2004 vol. 18 p. 1045 - 1053
MARIA CECILIA PUPPO; CHAPLEAU, N.; SPERONI, F.; LAMBALLERIE-ANTON, M.; AÑÓN, M. C.; ANTON, M.
Physicochemical Modifications of High-Pressure Treated Soybean Protein Isolates
Journal of Agricultural and Food Chemistry; Año: 2004 vol. 52 p. 1564 - 1571
MARIA CECILIA PUPPO; SORGENTINI, D. A.; AÑÓN, M. C.
Rheological Properties of Emulsions Containing Modified Soy Protein Isolates
Journal of the American Oil Chemists Society (JAOCS); Año: 2003 vol. 80 p. 605 - 611
CERDEIRA, M.; MARIA CECILIA PUPPO; MARTINI, S.; HERRERA, M. L.
Effects of salts on crystallization kinetics and rheological behavior of concentrated trehalose solutions
Journal of Food Science; Año: 2003 vol. 68 p. 2644 - 2650
JOVANOVICH, G.; MARIA CECILIA PUPPO; GINER, S. A.; AÑÓN, M. C.
Water Uptake by Dehydrated Soy Protein Isolates. Comparison of Equilibrium Vapour Sorption and Water Imbibing Methods
Journal of Food Engineering; Año: 2003 vol. 56 p. 331 - 338
MARIA CECILIA PUPPO; MARTINI, S.; HARTEL, R. W.; HERRERA, M. L.
Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of high-melting milk fat fraction and sunflower oil
Journal of Food Science; Año: 2002 vol. 67 p. 3419 - 3426
MARTINI, S.; MARIA CECILIA PUPPO; HARTEL, R. W.; HERRERA, M. L.
Effect of sucrose esters and sunflower oil addition on microstructure of a high-melting milk fat fraction
Journal of Food Science; Año: 2002 vol. 67 p. 3412 - 3418
MARIA CECILIA PUPPO; SORGENTINI, D. A.; AÑÓN, M. C.
Rheological Study of Dispersions Prepared with Modified Soybean Protein Isolates
Journal of the American Oil Chemists Society (JAOCS); Año: 2000 vol. 77 p. 63 - 71
MARIA CECILIA PUPPO; AÑÓN, M. C.
Rheological properties acidic soybean protein gels: salt addition effect
Food Hydrocolloids; Año: 1999 vol. 13 p. 167 - 176
MARIA CECILIA PUPPO; AÑÓN, M. C.
Soybean Protein Dispersions at Acidic pH. Thermal and Rheological Properties
Journal of Food Science; Año: 1999 vol. 64 p. 50 - 56
MARIA CECILIA PUPPO; AÑÓN, M. C.
Effect of pH and protein concentration on rheological behavior of acidic soybean protein gels
Journal of Agricultural and Food Chemistry; Año: 1998 vol. 46 p. 3039 - 3046
MARIA CECILIA PUPPO; AÑÓN, M. C.
Structural properties of heat-induced soy-protein gels as affected by ionic strength and pH
Journal of Agricultural and Food Chemistry; Año: 1998 vol. 46 p. 3583 - 3589
PUPPO M.C.; LUPANO C.E.; AÑÓN M.C.
Gelation of soybean protein isolates in acidic conditions. Effect of pH and protein concentration
Journal of Agricultural and Food Chemistry; Año: 1995 vol. 43 p. 2356 - 2361