ESTEFANIA CORONEL; ESTEFANIA N. GUIOTTO; MARÍA CRISTINA AZPIROZ; MABEL C TOMAS; SUSANA M NOLASCO; MARIANELA I CAPITANI

Development of gluten-free premixes with buckwheat and chia flours: Application in a bread product

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2021 vol. 141

INE M. SALAZAR-VEGA ; LUCIANA M. JULIO; MAIRA R. SEGURA-CAMPOS; MABEL C. TOMAS

Chia protein hydrolysates: Characterization and emulsifying properties

Int J of Food Science and Technology; Lugar: Londres; Año: 2021 vol. 56 p. 3546 - 3555

ANDREA DI MARCO; IXTAINA, VANESA Y; MABEL C TOMAS

Analytical and technological aspects of amylose inclusion complexes for potential applications in functional foods

Food Bioscience; Año: 2021

COPADO CLAUDIA; JULIO, LUCIANA M.; BERND W. K. DIEHL; IXTAINA, V. Y.; MABEL C TOMAS

- Multilayer microencapsulation of chia seed oil by spray-drying using the electrostatic deposition technology

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2021 vol. 152 p. 12206 - 12206

ANDREA DI MARCO; VANESA IXTAINA; MABEL C TOMAS

Inclusion complexes of high amylose corn starch with essential fatty acids from chia seed oil as potential delivery systems in food

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2020

ESTEFANIA GUIOTTO; MABEL C TOMAS; CLAUDIA MONIKA HAROS

Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds

Foods; Lugar: Basilea; Año: 2020 vol. 9

CLAUDIA N. COPADO; BERND W. K. DIEHL; IXTAINA, VANESA Y.; MABEL C TOMAS

Improvement of the oxidative stability of spray-dried microencapsulated chia seed oil using Maillard Reaction Products (MRPs)

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY; Lugar: Weinheim; Año: 2019 vol. 2019 p. 1800516 - 1800516

LUCIANA JULIO; JORGE C. RUIZ-RUIZ; MAIRA R. SEGURA-CAMPOS; TOMÁS, MABEL CRISTINA

Chia (Salvia hispanica) protein fractions: characterization and emulsifying properties

Journal of Food Measurement and Characterization; Lugar: Nueva York; Año: 2019

JULIO, LUCIANA M; C. N. COPADO; ROSANA CRESPO; BERND W. K. DIEHL; IXTAINA, VANESA Y; MABEL C. TOMAS

Design of microparticles of chia seed oil by using the electrostatic layer-by-layer deposition technique

POWDER TECHNOLOGY; Lugar: Amsterdam; Año: 2019 vol. 345 p. 750 - 757

ERICA RODRIGUEZ; JULIO, LUCIANA M; CYNTHIA HENNING; BERND DIEHL; MABEL C. TOMAS; IXTAINA VANESA

EFFECT OF NATURAL ANTIOXIDANTS ON THE PHYSICOCHEMICAL PROPERTIES AND STABILITY OF FREEZE-DRIED MICROENCAPSULATED CHIA SEED OIL

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: LOndres; Año: 2019 p. 1682 - 1690

CLAUDIA N. COPADO; BERND W. K. DIEHL; IXTAINA, VANESA; MABEL C TOMAS

Microencapsulation with Maillard Reaction Products to improve the oxidative stability of chia oil

Inform; Lugar: Urbana IL; Año: 2019 vol. 30 p. 14 - 17

ORIFICI S.C.; CAPITANI M. I.; M. C. TOMÁS; NOLASCO, SM,

Optimization of mucilage extraction from chia seeds (Salvia hispanica L.) using response surface methodology

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: LOndres; Año: 2018 vol. 98 p. 4495 - 4500

US-MEDINA, ULIL; JULIO, LUCIANA M.; SEGURA-CAMPOS, MAIRA R.; IXTAINA, VANESA Y.; TOMAS, MABEL C.

Development and characterization of spray-dried chia oil microcapsules using by-products from chia as wall material

POWDER TECHNOLOGY; Año: 2018 vol. 334 p. 1 - 8

JULIO, LUCIANA M; CLAUDIA N. COPADO; BERND W. K. DIEHL; VANESA Y. IXTAINA; IXTAINA, VANESA Y; MABEL C. TOMAS

Chia bilayer emulsions with modified sunflower lecithins and chitosan as delivery systems of omega-3 fatty acids

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2018 vol. 89 p. 581 - 590

MARIANELA I CAPITANI ; MUKTHAR SANDOVAL PERAZA; LUIS A. CHEL GUERRERO; DAVID BETANCUR ANCONA; SUSANA M NOLASCO; MABEL C. TOMAS

Functional chia oil in water emulsions stabilized with chia mucilage and sodium caseinate,

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Año: 2018 vol. 95 p. 1213 - 1221

MABEL C TOMAS

Semblanza de María Cristina Añón

Ciencia e Investigación e Reseñas; Año: 2018

C. N. COPADO; BERND W. K. DIEHL; IXTAINA, V. Y.; M.C. TOMAS

Application of Maillard reaction products on chia seed oil microcapsules with different core/wall ratios

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2017 vol. 86 p. 408 - 417

CAPITANI M. I. ; A. MATUS-BASTO; J. C. RUIZ-RUIZ; J. L. SANTIAGO-GARCÍA; D. A. BETANCUR-ANCONA; S. M. NOLASCO; M. C. TOMÁS; M. R. SEGURA-CAMPOS

Characterization of Biodegradable Films Based on Salvia hispanica L. Protein and Mucilage

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2016 p. 1 - 11

JULIO, LM; IXTAINA V; FERNÁNDEZ, MARIELA ; TORRES SANCHEZ, ROSA; NOLASCO, SM,; TOMAS M.C.

Development and characterization of functional O/W emulsions with chia seed (Salvia hispanica L.) by-products

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2016

M. DELLO STÁFFOLO; A. M. TERRASA; M C TOMAS

Nutritional improvement and physicochemical evaluation of liver pâté formulations

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2016 vol. 66 p. 678 - 684

CABEZAS, D. M.; DIEHL, B.W.K.; TOMAS, M.C.

Emulsifying properties of hydrolyzed and low HLB sunflower lecithin mixtures

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY; Lugar: Weinheim; Año: 2016 vol. 118 p. 978 - 983

E N GUIOTTO; CAPITANI M; NOLASCO, SM,; M C TOMAS

Stability of oil-in-water emulsions with sunflower (Helianthus annuus L.) and chia (Salvia hispanica L.) by-products

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Lugar: Berlin; Año: 2016 vol. 93 p. 133 - 143

CAPITANI MARIANELA I. ; SUSANA M. NOLASCO; MABEL C. TOMAS

Stability of oil-in-water (O/W) emulsions with chia (Salvia hispanica L.) mucilage

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2016 vol. 61 p. 537 - 546

MARIANELA I. CAPITANI; L.J. CORZO-RIOS; L.A. CHEL-GUERRERO; D.A. BETANCUR-ANCONA; NOLASCO, SUSANA M.;; MABEL CRISTINA TOMAS

Rheological properties of aqueous dispersions of chia (Salvia hispanica L.)

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2015 vol. 149 p. 70 - 77

LESLIE KLEINER; MABEL C. TOMAS

Chia seeds: Omega-3 fatty acids and beyond, Leslie Kleiner Interview to Mabel Tom¨¢s

Inform; Lugar: Urbana, IL; Año: 2015 vol. 26 p. 162 - 163

LUCIANA M. JULIO ; VANESA Y. IXTAINA; MARIELA FERNÁNDEZ; ROSA TORRES SÁNCHEZ; JORGE R. WAGNER; SUSANA M. NOLASCO; MABEL C. TOMAS

Chia seed oil-in-water emulsions as potential delivery systems of omega-3 fatty acids

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2015 vol. 162 p. 48 - 55

GUIOTTO, E.N.; IXTAINA V; NOLASCO SM; TOMAS, MC

Effect of storage conditions and antioxidants on the oxidative stability

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Lugar: Berlin; Año: 2014 vol. 91 p. 767 - 776

VANESA Y. IXTAINA; JULIO, LUCIANA M; JORGE WAGNER; NOLASCO, SUSANA M.; MABEL C. TOMAS

Physicochemical characterization and stability of chia oil microencapsulated with sodium caseinate and lactose by spray-drying

POWDER TECHNOLOGY; Lugar: Amsterdam; Año: 2014

M I CAPITANI; V Y IXTAINA; NOLASCO SM; TOMÁS, M. C.

Microstructure, chemical composition and mucilage exudation of chia (Salvia hispanica L.) nutlets from Argentina

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2013 vol. 93 p. 3856 - 3862

IXTAINA V; CAPITANI M; NOLASCO SM; TOMAS, MC

La chía como fuente de compuestos bioactivos

A&G Magazine; Lugar: Rosario; Año: 2013 vol. 92 p. 410 - 427

D. M. CABEZAS; B. W. K. DIEHL; M. C. TOMÁS

Emulsifier and antioxidant properties of by-products obtained by enzymatic degumming of soybean oil

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY; Lugar: Weinheim; Año: 2013 vol. 115 p. 659 - 667

E. N. GUIOTTO; CABEZAS, D.M; B.W. DIEHL; TOMAS, MC

Characterization and emulsifying properties of different sunflower phosphatidylcholine enriched fractions

European Journal of Lipid Science and Technology (EJLST).; Año: 2013 vol. 115 p. 865 - 873

CAPITANI, M.I. ; SPOTORNO, V.; NOLASCO, S. M.; M. C. TOMÁS

Physicochemical and functional characterization of by-products of Argentinean chia (Salvia hispanica L.) seeds

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2012 vol. 45 p. 94 - 102

CABEZAS, D. M.; MADOERY R.; DIEHL, B.W.K.; M. C. TOMÁS

Emulsifying Properties of different modified Sunflower Lecithins

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Año: 2012 vol. 89 p. 355 - 361

IXTAINA V; CARDARELLI, D.; MATTEA, M.; NOLASCO SM; TOMAS, MC

EXTRACCIÓN DE ACEITE DE CHÍA (Salvia hispanica L.) MEDIANTE CO2 SUPERCRÍTICO

A&G Magazine; Año: 2012 vol. 89 p. 628 - 631

IXTAINA, V. Y.; NOLASCO, S.M.; M. C. TOMÁS

Oxidative stability of chia (Salvia hispanica L.) seed oil: effect of antioxidants and storage conditions

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Lugar: Berlin; Año: 2012 vol. 89 p. 1077 - 1090

E. GUIOTTO; V.Y. IXTAINA; M. C. TOMÁS; S.M. NOLASCO

Influence of moisture content on physical properties of chia (Salvia hispanica L.) seeds

TRANSACTIONS OF THE ASAE; Lugar: St Joseph, MI (USA); Año: 2011 vol. 54 p. 527 - 533

VANESA Y. IXTAINA; MARCELA L. MARTINEZ; VIVIANA SPOTORNO; CARMEN M. MATEO; DAMIÁN M. MAESTRI; BERND W.K. DIEHL; SUSANA M. NOLASCO; MABEL C. TOMÁS

Characterization of chia (Salvia hispanica L.) crude seed oils obtained by pressing and solvent extraction

JOURNAL OF FOOD COMPOSITION AND ANALYSIS; Lugar: Roma, Italia ; Año: 2011 vol. 24 p. 166 - 174

IXTAINA, V. Y.; NOLASCO, SUSANA M.; TOMÁS, M. C.

Oxidative stability of chia (Salvia hispanica L.) seed oil:

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Lugar: Urbana, IL; Año: 2011

VANESA Y. IXTAINA; FACUNDO MATTEA; DAMIÁN A. CARDARELLI ; MIGUEL A. MATTEA ; SUSANA M. NOLASCO; MABEL C. TOMÁS

Supercritical Carbon Dioxide Extraction and Characterization of Argentinean Chia Seed Oil

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Lugar: Urbana, IL; Año: 2011 vol. 88 p. 289 - 298

CABEZAS, D. M.; MADOERY, R.; B.W. DIEHL, B.W.K.; TOMÁS, M.C.

Optimización de un proceso de hidrólisis enzimática de lecitinas nativas de girasol mediante fosfolipasas A2 utilizando la metodología de superficies de respuesta

A&G Magazine; Lugar: Rosario; Año: 2011 vol. 84 p. 510 - 512

MIGNINO, LORENA; TOMÁS, MABEL C; PAREDI, MARÍA E.

Emulsifying properties of mantle from squid (Illex argentinus) stored at 2-4 ºC.Effect of some inhibitors

Journal of Food Processing &Technology; Lugar: Los Angeles; Año: 2011

ANA M. TERRASA; MARINA DELLO STAFFOLO; MABEL C. TOMÁS

Influencia de la fase grasa en los atributos de calidad de emulsiones cárnicas (tipo paté) durante su almacenamiento refrigerado

A&G Magazine; Lugar: Buenos Aires; Año: 2011 vol. 1 p. 628 - 630

CABEZAS, D.M.; MADOERY, R.; DIEHL, B.W.K.; TOMÁS, M.C.

Application of enzymatic hydrolysis of sunflower lecithin using a pancreatic PLA2

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Lugar: Urbana, IL USA; Año: 2011 vol. 88 p. 443 - 446

LG PAN; A NOLI; A CAMPANA; M BARRERA; MC TOMAS; MC AÑÓN

Influence of the Operating Conditions on Acid DegummingProcess in Sunflower Seed Oil

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Lugar: Berlin; Año: 2011 vol. 78

MIGNINO, L.A,; TOMÁS, M.C.; PAREDI, M.E.

Effect of frozen storage on emulsifying properties of actomyosin from mantle and fins of squid (Illex argentinus)

EUROPEAN FOOD RESEARCH AND TECHNOLOGY; Lugar: Hamburgo; Año: 2011 vol. 2 p. 2 - 6

VANESA Y. IXTAINA; ANDREA VEGA; SUSANA M. NOLASCO; MABEL C. TOMÁS; MIQUEL GIMENO; EDUARDO BÁRZANA; ALBERTO TECANTE

Supercritical carbon dioxide extraction of oil from Mexican chia seed (Salvia hispanica L.): characterization and process optimization

JOURNAL OF SUPERCRITICAL FLUIDS; Lugar: Blacksburg, VA ; Año: 2010 vol. 55 p. 192 - 199

IXTAINA V; NOLASCO, SM; TOMÁS, MC

EFECTO DE LA ADICIÓN DE ANTIOXIDANTES NATURALES (EXTRACTO DE ROMERO Y TOCOFEROLES) EN LA ESTABILIDAD OXIDATIVA DEL ACEITE DE CHÍA (Salvia hispanica L.)

A&G Magazine; Lugar: Buenos Aires; Año: 2010 vol. 80 p. 486 - 488

CZERNER, M.; TOMÁS, M.C.; YEANNES, M.I.

Ripening of salted anchovy (E. anchoita). Development of lipid oxidation, colour and other sensorial characteristics

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: Nueva Jersey, USA; Año: 2010 vol. 91 p. 609 - 615

VALERIA A. TIRONI ; MABEL C. TOMÁS; MARÍA C. AÑÓN

Quality loss during the frozen storage of sea salmon (Pseudopercis semifasciata).

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2010 vol. 43 p. 263 - 272

D.M.CABEZAS; B. DIEHL; M.C. TOMÁS

Sunflower Lecithin. Application of a Fractionation Process with Absolute ethanol

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Lugar: Champaign, Illinois, USA.; Año: 2009 vol. 86 p. 189 - 196

CABEZAS, D. M.; DIEHL, B.W.; TOMÁS, M. C.

Effect of processing parameters on sunflower PC enriched fractions extracted with aqueous ethanol

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY; Lugar: Weinheim, Germany; Año: 2009 vol. 111 p. 993 - 1002

V. A. TIRONI; M.C. TOMÁS; M.C. AÑÓN

Lipid and protein changes in chilled sea salmon (Pseudopercis semifasciata). Effect of previous rosemary extract (Rosmarinus officinalis L.) application

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2009 vol. 44 p. 1254 - 1262

VANESA Y. IXTAINA; SUSANA M. NOLASCO; MABEL TOMÁS

“Physical Properties of Chia seeds (Salvia hispanica L.)

Industrial Crops and Products; Lugar: Amsterdam; Año: 2008 vol. 28 p. 286 - 293

WILLEM VAN NIEWENHUYZEN; MABEL C. TOMÁS

Review Article Update on vegetable lecithin and phospholipid technologies

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY; Lugar: Weinheim; Año: 2008 vol. 110 p. 472 - 486

V. A. TIRONI; M.C. TOMÁS; M. C. AÑÓN

Lipid and protein deterioration during the chilled storage of minced sea salmon (Pseudopercis semifasciata)

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2007 vol. 87 p. 2239 - 2246

D.I:COMAS; J.R.WAGNER; M.C.TOMÁS

Creaming stability of oil in water (O/W) emulsions. Influence of pH on soybean protein-lecithin interaction

FOOD HYDROCOLLOIDS; Año: 2006 vol. 20 p. 990 - 996

L.G. PAN; M. C. TOMÁS; M. C. AÑÓN

“Oil in Water Emulsions (O/W) Formulated with Sunflower Lecithins: Vesicle Formation and Stability

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Lugar: Champaign, Illinois; Año: 2004 vol. 81 p. 241 - 244

V.A.TIRONI; L.B. LÓPEZ; N.PELLEGRINO; M.C. AÑÓN; M.C. TOMÁS

Malonaldehyde - induced microstructural modifications in myofibrillar proteins of sea salmon (Pseudopercis semifasciata)”

JOURNAL OF FOOD SCIENCE; Lugar: Chicago, Illinois; Año: 2004 vol. 67 p. 519 - 523

V A TIRONI; MC TOMAS; MC AÑÓN

Effect of Malonaldehyde on theGelation Properties of MyofibrillarProteins of Sea Salmon

JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 2003 vol. 68 p. 42 - 47

PAREDI, M.E.; TOMAS, M.C.; CRUPKIN, M.

Thermal behavior of myofibrillar proteins from the adductor muscles of scallops. A differential scanning calorimetric study (DSC)

BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING; Año: 2003 vol. 20 p. 153 - 159

MC TOMAS

Oxidación de lípidos en productos cárnicos y su relación con procesos de conservación

La Insdustria Cárnica Latinoamericana; Lugar: Buenos Aires; Año: 2003 vol. 128

M P SCURIATTI; MC TOMAS; JR WAGNER

Influence of Soybean Protein Isolates Phosphatidycholine Interaction on the Stability of Oil-in-Water Emulsions

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Lugar: Berlin; Año: 2003 vol. 80 p. 1093 - 1100

ME PAREDI; MC TOMAS; M CRUPKIN

Thermal Denaturation of Myofibrillar Proteins of Striated and Smooth Adductor Muscles of Scallop (Zygochlamys patagonica). A Differential Scanning Calorimetric Study

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Lugar: Washington; Año: 2002 vol. 50 p. 830 - 834

LG PAN; MC TOMAS; MC AÑÓN

Effect of Sunflower Lecithins on the Stabilityof Water-in-Oil and Oil-in-Water Emulsions

J of Surfactants and Detergents; Lugar: Berlin; Año: 2002 vol. 5 p. 135 - 143

V. A. TIRONI; MC TOMAS; MC AÑÓN

Structural and functional changes in myofibrillar proteins of Sea Salmon (Pseudopercis semifasciata) by interaction with malonaldehyde

JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 2002 vol. 67 p. 930 - 935

LG PAN; A NOLI; A CAMPANA; M BARRERA; MC TOMAS; MC AÑÓN

Influence of the Operating Conditions on Acid Degumming Process in Sunflower Seed Oil

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Lugar: Berlin; Año: 2001 vol. 78 p. 553 - 554

LG PAN; A CAMPANA; MC TOMAS; MC AÑÓN

A kinetic study of phospholipid extraction by degumming process in sunflower seed oil

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Lugar: Berlin; Año: 2000 vol. 77 p. 1273 - 1276

ME PAREDI; MC TOMAS; MC AÑÓN; M CRUPKIN

Thermal Stability of Myofibrillar Proteins from Smooth and Striated Muscles of Scallop (Chlamys tehuelchus):  A Differential Scanning Calorimetric Study

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Lugar: Washington; Año: 1998 vol. 46 p. 3971 - 3976

MC TOMAS

Acidos grasos saturados e isómeros trans en la nutrición humana

RNC Publicación Científica sobre Nutrición Clínica; Año: 1998 vol. 7 p. 40 - 44

MARIA E. PAREDI ; MABEL C. TOMAS; MARCOS CRUPKIN; MARIA C. ANON

Thermal Denaturation of Muscle Proteins from Male and Female Squid (Illex argentinus) at Different Sexual Maturation Stages. A Differential Scanning Calorimetric Study

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Lugar: Washington; Año: 1996 vol. 44

ME PAREDI; M. C. TOMÁS; N DE VIDO; M CRUPKIN; MC AÑÓN

Postmortem changes in adductor muscles from Aulacomya ater ater (Molina) stored at 2 - 4 °C. A Differential scanning calorimetric study

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Lugar: Washington; Año: 1995 vol. 43 p. 1758 - 1760

M.E. PAREDI; M. C. TOMÁS; M. CRUPKIN

Thermal denaturation of Aulacomya ater ater (Molina) myofibrillar proteins. Differential scanning calorimetric (DSC) study

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Lugar: Washington; Año: 1994 vol. 42 p. 873 - 877

M. T. G. HIERRO; MC TOMAS; F. FERNADEZ MARTÍN; G. SANTA MARÍA BLANCO

Determination of the triglyceride composition of avocado oil by high-performance liquid chromatography using a light-scattering. detector

JOURNAL OF CHROMATOGRAPHY - A; Lugar: Amsterdam; Año: 1992 vol. 607 p. 329 - 338

MC TOMAS; MC AÑÓN

Study on the influence of freezing rate on lipid oxidation in fish (salmon) and chicken breast muscles

International Journal of Food Science and Technology; Año: 1990 vol. 25 p. 718 - 721

MC TOMAS; MC ZAMORA; JA FUNES; NE ZARITZKY

Conservación de tocino (sin salar) congelado envasado en películas plásticas flexibles.

La Alimentación Latinoamericana; Lugar: Buenos Aires; Año: 1988 vol. 172

MABEL TOMÁS; JORGE FUNES

Application of 2 - thiobarbituric acid reaction to exudates from frozen and refrigerated meats

JOURNAL OF FOOD SCIENCE; Año: 1987 vol. 52 p. 575 - 579