INVESTIGADORES
MAZZOBRE Maria Florencia
artículos
VASILE, FRANCO EMANUEL; ARCHAINA, DIEGO ALBERTO; JIMÉNEZ-GUZMÁN, JAIME; GUTIÉRREZ-LÓPEZ, GUSTAVO FIDEL; ALAMILLA-BELTRÁN, LILIANA; MAZZOBRE, MARÍA FLORENCIA
Prosopis alba exudate gum as new carrier agent for obtaining powdered Hibiscus sabdariffa aqueous extracts by spray drying
POWDER TECHNOLOGY; Año: 2023 vol. 419
CASIM, SILVINA; ROMERO-BERNAL, ANGELA ROCÍO; CONTIGIANI, EUNICE; MAZZOBRE, FLORENCIA; GÓMEZ, PAULA LUISINA; ALZAMORA, STELLA MARIS
Design of apple snacks – A study of the impact of calcium impregnation method on physicochemical properties and structure of apple tissues during convective drying
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; Año: 2023 vol. 85
FAVRE, LEONARDO CRISTIAN; LÓPEZ-FERNÁNDEZ, MARÍA PAULA; DOS SANTOS FERREIRA, CRISTINA; MAZZOBRE, MARÍA FLORENCIA; MSHICILELI, NDUMISO; VAN WYK, JESSY; BUERA, MARÍA DEL PILAR
The antioxidant and antiglycation activities of selected spices and other edible plant materials and their decay in sugar-protein systems under thermal stress
FOOD CHEMISTRY; Año: 2022 vol. 371
LENCINA, MARÍA SABRINA; DOS SANTOS FERREIRA, CRISTINA; ARCHAINA, DIEGO; GÓMEZ, MARÍA BEATRIZ; MAZZOBRE, MARÍA FLORENCIA
Stability and bioaccessibility of iron in pumpkin discs vacuum impregnated with ferrous gluconate, β-cyclodextrin and ascorbic acid
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2022 vol. 161
VASILE, FRANCO EMANUEL; HRYCZYÑSKI, LIS M.; FERNÁNDEZ, ANDREA B.; BUSTOS, LEANDRO F.; ROMERO, ANA M.; MAZZOBRE, M. FLORENCIA
Exploring the sensory properties of buffalo (Bubalus bubalis) milk custards through a consumer-based study performed with children.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY; Lugar: Londres; Año: 2022
DOS SANTOS FERREIRA, CRISTINA I.; GONZALES, ADRIANA PEREYRA; MAZZOBRE, MARÍA FLORENCIA; ULRIH, NATASHA POKLAR; BUERA, MARÍA DEL PILAR
Solubility, sorption isotherms and thermodynamic parameters of β-cyclodextrin complexes with poplar propolis components: Practical implicances
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2022 vol. 167
MARAULO, GASTÓN EZEQUIEL; DOS SANTOS FERREIRA, CRISTINA; MAZZOBRE, MARÍA FLORENCIA
β-cyclodextrin enhanced ultrasound-assisted extraction as a green method to recover olive pomace bioactive compounds
JOURNAL OF FOOD PROCESSING AND PRESERVATION; Año: 2021 vol. 45 p. 1 - 13
ANGARITA, IVETTE; MAZZOBRE, MA. FLORENCIA; CORTI, HORACIO R.; LONGINOTTI, MA. PAULA
Revisiting the glass transition temperature of water-glycerol mixtures in the bulk and confined in mesoporous silica
PHYSICAL CHEMISTRY CHEMICAL PHYSICS; Año: 2021 vol. 23 p. 17018 - 17025
PRUDKIN-SILVA, CECILIA; MARTÍNEZ, JIMENA H; MAZZOBRE, FLORENCIA; QUIROZ-REYES, CINTHYA; SAN-JUAN, ERWIN; SAN-MARTÍN, EDUARDO; PÉREZ, OSCAR E.
High molecular weight chitosan based particles for insulin encapsulation obtained via nanospray technology
DRYING TECHNOLOGY; Lugar: v.40 no.2 Find all articles in: Drying technology 2022 v.40 no.2 pp. 430-445; Año: 2020 vol. 40 p. 430 - 445
CORFIELD, ROCÍO; MARTÍNEZ, KARINA D.; ALLIEVI, MARIANA C.; SANTAGAPITA, PATRICIO; MAZZOBRE, FLORENCIA; SCHEBOR, CAROLINA; PÉREZ, OSCAR E.
Whey proteins-folic acid complexes: Formation, isolation and bioavailability in a Lactobacillus casei model
Food Structure; Año: 2020 vol. 26
VASILE, FRANCO EMANUEL; JUDIS, MARÍA ALICIA; MAZZOBRE, MARÍA FLORENCIA
Moisture sorption properties and glass transition temperature of a non-conventional exudate gum (Prosopis alba) from northeast Argentine
FOOD RESEARCH INTERNATIONAL; Año: 2020 vol. 131
VASILE, FRANCO EMANUEL; ROMERO, ANA MARÍA; JUDIS, MARÍA ALICIA; MAZZOBRE, MARÍA FLORENCIA
Physicochemical, Nutritional, and Stability Aspects of a Meat Product (gluteus medius) Enriched with Encapsulated Fish Oil in Polyelectrolyte Beads Containing Prosopis alba Exudate Gum
FOOD AND BIOPROCESS TECHNOLOGY; Año: 2019
PORRAS-SAAVEDRA, JOSEFINA; FAVRE, LEONARDO CRISTIAN; ALAMILLA-BELTRÁN, LILIANA; MAZZOBRE, MARÍA FLORENCIA; GUTIÉRREZ-LÓPEZ, GUSTAVO FIDEL; BUERA, MARÍA DEL PILAR
Thermal transitions and enthalpic relaxations as related to the stability of microencapsulated paprika powders
JOURNAL OF FOOD ENGINEERING; Año: 2019 vol. 245 p. 88 - 95
VASILE, FRANCO EMANUEL; ROMERO, ANA MARÍA; JUDIS, MARÍA ALICIA; MATTALLONI, MARA; VIRGOLINI, MIRIAM BEATRIZ; MAZZOBRE, MARÍA FLORENCIA
Phenolics composition, antioxidant properties and toxicological assessment of Prosopis alba exudate gum
FOOD CHEMISTRY; Año: 2019 vol. 285 p. 369 - 379
SANTAGAPITA, PATRICIO R.; MAZZOBRE, M. FLORENCIA; BUERA, M. PILAR
Catalase Stability in Amorphous and Supercooled Media Related to Trehalose- Water- Salt Interactions
FOOD BIOPHYSICS; Año: 2019 vol. 14 p. 90 - 96
VASILE, FRANCO EMANUEL; JUDIS, MARÍA ALICIA; MAZZOBRE, MARÍA FLORENCIA
Impact of Prosopis alba exudate gum on sorption properties and physical stability of fish oil alginate beads prepared by ionic gelation
FOOD CHEMISTRY; Año: 2018 vol. 250 p. 75 - 82
FAVRE, LEONARDO CRISTIAN; DOS SANTOS, CRISTINA; LÓPEZ-FERNÁNDEZ, MARÍA PAULA; MAZZOBRE, MARÍA FLORENCIA; BUERA, MARÍA DEL PILAR
Optimization of beta-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology
FOOD CHEMISTRY; Año: 2018 vol. 265 p. 86 - 95
BUERA, MARÍA DEL PILAR; MAZZOBRE, MARÍA FLORENCIA
EMPLEO DEL DIAGRAMA DE ESTADO DE LACTOSA PARA PREDECIR LA CRISTALIZACIÓN EN SISTEMAS LÁCTEOS CONCENTRADOS
La Alimentación Latinoamericana; Lugar: CABA; Año: 2017 vol. 330 p. 54 - 61
VASILE, FRANCO EMANUEL; JUDIS, MARÍA ALICIA; MAZZOBRE, MARÍA FLORENCIA
Prosopis alba exudate gum as novel excipient for fish oil encapsulation in polyelectrolyte bead system
CARBOHYDRATE POLYMERS; Año: 2017 vol. 166 p. 309 - 319
BUSTOS, M.C.; MAZZOBRE, M.F.; BUERA, M.P.
Stabilization of Refrigerated Avocado Pulp: Chemometrics-Assessed Antibrowning Allium and Brassica Extracts as Effective Lipid Oxidation Retardants
FOOD AND BIOPROCESS TECHNOLOGY; Año: 2017 vol. 10 p. 1142 - 1153
DOS SANTOS, CRISTINA; BUERA, PILAR; MAZZOBRE, FLORENCIA
‘Novel trends in cyclodextrins encapsulation. Applications in food science’
Current Opinion in Food Science; Lugar: Guelph, Ontario; Año: 2017
VASILE, FRANCO; MARTINEZ, MARÍA JULIA ; PIZONES RUIZ-HENESTROSA, VÍCTOR M. ; JUDIS, MARÍA ALICIA; MAZZOBRE, MARÍA FLORENCIA
Physicochemical, interfacial and emulsifying properties of a nonconventional exudate gum (Prosopis alba) in comparison with gum arabic
FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2016 vol. 56 p. 245 - 253
DOS SANTOS, CRISTINA; PEREYRA GONZALES, ADRIANA; PATRIARCA, ANDREA; MAZZOBRE, MARÍA FLORENCIA; POLAK, T; ABRAM, VERÓNIKA; BUERA, MARÍA DEL PILAR; POKLAR ULRIH, NATASA
Phenolic Compounds in Extracts from Eucalyptus globulus Leaves and Calendula officinalis Flowers
Journal of Natural Products and Resources; Año: 2016 vol. 2 p. 53 - 57
VASILE, FRANCO; ROMERO, ANA M.; JUDIS, MARÍA ALICIA; MARIA FLORENCIA MAZZOBRE
Prosopis alba exudate gum as excipient for improving fish oil stability in alginate?chitosan beads
FOOD CHEMISTRY; Lugar: Amsterdam; Año: 2016 vol. 190 p. 1093 - 1101
BUSTOS, MARIELA; MAZZOBRE, MARÍA FLORENCIA; BUERA, MARÍA DEL PILAR
Stabilization of refrigerated avocado pulp: Effect of Allium and Brassica extracts on enzymatic browning
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2015
SANTAGAPITA, PATRICIO R.; MAZZOBRE, MARÍA FLORENCIA; BUERA, MARÍA DEL PILAR; RAMIREZ, HECTOR L.; BRIZUELA, LEISSY; CORTI, HORACIO ROBERTO; VILLALONGA SANTANA, REYNALDO
Impact of Supramolecular Interactions of Dextran-b-Cyclodextrin Polymers on Invertase Activity in Freeze-Dried Systems
BIOTECHNOLOGY PROGRESS; Lugar: Washington; Año: 2015
LEIVA, GRACIELA; SEGATIN, NATASA; MAZZOBRE, MARÍA FLORENCIA; ABRAMOVIC, HELENA; ABRAM, VERÓNIKA; VIDRIH, R; BUERA, MARÍA DEL PILAR; POKLAR ULRIH, NATASA
Multi-analytical Approach to Oxidative Stability of Unrefined Argan, Chia, Rosa Mosqueta and Olive Oils.
NUTRITION & FOOD SCIENCE; Lugar: Inglaterra; Año: 2015 vol. 6 p. 1 - 7
JOAQUIN ANTONIO GONZALEZ; MARIA FLORENCIA MAZZOBRE; MARIA EMILIA VILLANUEVA; LUIS EDUARDO DIAZ; GUILLERMO JAVIER COPELLO
Chitin hybrid materials reinforced with graphene oxide nanosheets: chemical and mechanical characterisation
RSC Advances; Año: 2014 vol. 4 p. 16480 - 16488
BUSTOS, MARIELA; AGUDELO, MARCELA; MAZZOBRE, MARÍA FLORENCIA; BUERA, MARÍA DEL PILAR
The relationship between anti-browning, anti-radical and reducing capacity of Brassica and Allium extracts.
International Journal of Food Studies; Año: 2014 vol. 3 p. 82 - 92
SANTAGAPITA, PATRICIO R.; ROSA, SILVINA; MAZZOBRE, MARÍA F.; CUETO, MARIO; BUERA, MARÍA DEL P.; GALVAGNO, MIGUEL
Differential scanning calorimetry evaluation of oxidation stability of docosahexaenoic acid in microalgae cells and their extracts.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2013 vol. 48 p. 1729 - 1735
TAPIA, IVANA; ARIS, MARIANA; ARIAGA, JUAN MARTIN; BLANCO, PAULA; MAZZOBRE, MARÍA FLORENCIA; VEGA, JULIO; MORDOH, JOSE; BARRIO, MARIA MARCELA
Development of a novel methodology for cryopreservation of melanoma cells applied to CSF470 therapeutic vaccine
CRYOBIOLOGY; Lugar: Amsterdam; Año: 2013 vol. 67 p. 163 - 169
SANTAGAPITA, PATRICIO R.; MAZZOBRE, MARÍA F.; GARCÍA CRUZ, ARIEL; CORTI, HORACIO ROBERTO; VILLALONGA SANTANA, R.; BUERA, MARÍA DEL PILAR
Polyethylene glycol-based low generation dendrimers functionalized with beta-cyclodextrin as cryo- and dehydro-protectant of catalase formulations.
BIOTECHNOLOGY PROGRESS; Lugar: Washington; Año: 2013 vol. 29 p. 786 - 795
SANTAGAPITA, PATRICIO R.; MAZZOBRE, MARÍA F.; BUERA, MARÍA DEL PILAR
Invertase stability in alginate beads. Effect of trehalose and chitosan inclusion and of drying methods.
FOOD RESEARCH INTERNATIONAL; Año: 2012 vol. 47 p. 321 - 330
DOS SANTOS, CRISTINA; BUERA, MARÍA DEL PILAR; MAZZOBRE, MARÍA FLORENCIA
Influence of ligand structure and water interactions on the physical properties of b-cyclodextrins complexes
FOOD CHEMISTRY; Lugar: Amsterdam; Año: 2012 vol. 132 p. 2030 - 2036
MAZZOBRE, MARÍA FLORENCIA; DOS SANTOS, CRISTINA; BUERA, MARÍA DEL PILAR
Solubility and Stability of beta-Cyclodextrin-Terpineol Inclusion Complex as Affected by Water
FOOD BIOPHYSICS; Año: 2011 vol. 6 p. 274 - 280
SANTAGAPITA, PATRICIO R.; GOMEZ BRIZUELA, LEISSY; MAZZOBRE, MARIA FLORENCIA; RAMIREZ, HECTOR L.; CORTI, HORACIO ROBERTO; VILLALONGA SANTANA, REYNALDO; BUERA, MARIA DEL PILAR
Beta-cyclodextrin modifications as related to enzyme stability in dehydrated systems: supramolecular transitions and molecular interactions
CARBOHYDRATE POLYMERS; Año: 2011 vol. 83 p. 203 - 209
DOS SANTOS, CRISTINA; BUERA, MARÍA DEL PILAR; MAZZOBRE, MARÍA FLORENCIA
Phase solubility studies of terpineol with b-cyclodextrins and stability of the freeze-dried inclusion complex
PROCEDIA - FOOD SCIENCE; Año: 2011 vol. 1 p. 355 - 362
SANTAGAPITA, PATRICIO R.; MAZZOBRE, MARÍA F.; BUERA, MARÍA DEL PILAR
Formulation and drying of alginate beads for controlled release and stabilization of invertase.
BIOMACROMOLECULES; Año: 2011 vol. 12 p. 3147 - 3155
DOS SANTOS, CRISTINA; BUERA, MARIA DEL PILAR; MAZZOBRE, MARIA FLORENCIA
Phase solubility studies and stability of cholesterol/beta-cyclodextrin inclusion complexes.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2011 vol. 91 p. 2551 - 2557
SCHEBOR, CAROLINA; MAZZOBRE, MARÍA FLORENCIA; BUERA, MARÍA DEL PILAR
Glass transition and time-dependent crystallization behavior of dehydration bioprotectant sugars
CARBOHYDRATE RESEARCH; Año: 2010 vol. 345 p. 303 - 308
SANTAGAPITA, PATRICIO R.; GÓMEZ BRIZUELA, L.; MAZZOBRE, MARÍA F.; RAMIREZ, H.; CORTI, H.R.; VILLALONGA SANTANA, R.; BUERA, MARÍA DEL P.
Structure/function relationships of several biopolymers as related to invertase stability in dehydrated systems
BIOMACROMOLECULES; Lugar: Washington; Año: 2008 vol. 9 p. 741 - 747
DOS SANTOS, CRISTINA; MAZZOBRE, MARÍA FLORENCIA; ELIZALDE, BEATRIZ; BUERA, MARÍA DEL PILAR
Influencia de modificaciones de b-ciclodextrina sobre su interacción con el agua y ligandos de distinta estructura
ALIMENTOS CIENCIA E INGENIERIA DE ALIMENTOS; Lugar: Mexico; Año: 2007 vol. 16 p. 71 - 73
MAZZOBRE; ROMÁN, M.V.; FEO MOURELLE, A.; CORTI, H.R.
Octanol-water partition coeficient of glucose, sucrose and trehalose
CARBOHYDRATE RESEARCH; Año: 2005 vol. 340 p. 1207 - 1211
MAZZOBRE, MARÍA FLORENCIA; HOUGH, GUILLERMO; BUERA, MARÍA DEL PILAR
Phase Transitions and Functionality of Enzymes
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Año: 2003 vol. 9 p. 163 - 172
GALLO, ALICIA; MAZZOBRE, MARÍA FLORENCIA; BUERA, MARÍA DEL PILAR; HERRERA, MARIA LIDIA
Low resolution 1H-pulsed NMR for sugar crystallization studies
LATIN AMERICAN APPLIED RESEARCH; Año: 2003 vol. 33 p. 97 - 102
MAZZOBRE, MARÍA FLORENCIA; AGUILERA, JOSE MIGUEL; BUERA, MARÍA DEL PILAR
Microscopy and calorimetry as complementary techniques to
CARBOHYDRATE RESEARCH; Año: 2003 vol. 338 p. 541 - 548
LONGINOTTI, M. PAULA; MAZZOBRE, MARÍA FLORENCIA; BUERA, MARÍA DEL PILAR; CORTI, HORACIO ROBERTO
Effect of salts on the properties of aqueous sugar systems, in relation to biomaterial stabilization. 2. Sugar crystallization rate and electrical conductivity behaviour
PHYSICAL CHEMISTRY CHEMICAL PHYSICS; Lugar: Londres; Año: 2002 vol. 4 p. 533 - 540
MAZZOBRE, MARÍA FLORENCIA; SOTO, GONZALO; AGUILERA, JOSE MIGUEL; BUERA, MARÍA DEL PILAR
Crystallization kinetics of lactose in sytems co-lyofilized with trehalose. Analysis by differential scanning calorimetry
FOOD RESEARCH INTERNATIONAL; Año: 2001 vol. 34 p. 903 - 911
MAZZOBRE, MARÍA FLORENCIA; LONGINOTTI, M. PAULA; CORTI, HORACIO ROBERTO; BUERA, MARÍA DEL PILAR
Effect of salts on the properties of aqueous sugar systems, in relation to biomaterial stabilization. 1. Water sorption behavior and ice crystallization/melting
CRYOBIOLOGY; Lugar: Amsterdam; Año: 2001 vol. 43 p. 199 - 210
MAZZOBRE, MARÍA FLORENCIA; SCHEBOR, CAROLINA; BURIN, LEILA; CHIRIFE, JORGE
Relevamiento del ph y la actividad de agua (aw) de conservas “en escabeche” y otras similares de eleboración artesanal/doméstica en relación al riesgo potencial para el crecimiento de Clostridium botulinum
REVISTA ARGENTINA DE MICROBIOLOGíA; Año: 2000 vol. 32 p. 63 - 70
MAZZOBRE, MARÍA FLORENCIA; BUERA, MARÍA DEL PILAR
Combined effects of trehalose and cations on the thermal resistance of b-galactosidase in freeze-dried systems
BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS; Lugar: Amsterdam; Año: 1999 vol. 1473 p. 337 - 344
MAZZOBRE, MARÍA FLORENCIA; BUERA, MARÍA DEL PILAR; CHIRIFE, JORGE
Protective role of trehalose on thermal stability of lactase in relation to its glass and crystal forming properties and effect of delaying crystallization
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 1997 vol. 30 p. 324 - 329
MAZZOBRE, MARÍA FLORENCIA; BUERA, MARÍA DEL PILAR; CHIRIFE, JORGE
Glass-transition and thermal stability of lactase in low-moisture amorphous polymeric matrices
BIOTECHNOLOGY PROGRESS; Lugar: Washington; Año: 1997 vol. 13 p. 195 - 199