RAGONESE, VERÓNICA E.; MOSCOSO OSPINA, YEISSON A.; CABEZAS, DARÍO M.; KAKISU, EMILIANO J.

Effect of ultrasound treatment on the composition and emulsifying properties of quinoa okara

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2024 vol. 59 p. 1481 - 1489

LAMPERT, D.; CABEZAS, D.M.; PORRO, S.

Diez criterios para un abordaje educativo de la Ley de Promoción de la Alimentación Saludable en Argentina

Educación en la Química; Año: 2024 vol. 30

IGARTÚA, DANIELA E.; CELESTE DICHANO, MARÍA; FERRARI, SOFIA B.; PALAZOLO, GONZALO G.; CABEZAS, DARIO M.

Combination of pH-shifting, ultrasound, and heat treatments to enhance solubility and emulsifying stability of rice protein isolate

FOOD CHEMISTRY; Año: 2023

MOSCOSO OSPINA, YEISSON A.; LIONELLO, MELINA E.; GARÓFALO, LUCIANA; BURBANO, JUAN J.; CABEZAS, DARIO M.; CORREA, M. JIMENA

Effect of ultrasonic treatment on soybean okara to be used as gluten‐free bread improver

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2023

REPO-CARRASCO-VALENCIA, R.; ENCINA-ZELADA, C.R.; ALCÁZAR-ALAY, S.; VIDAURRE-RUIZ, J.; CABEZAS, D.M.; CORREA, M.J.

Granos andinos para innovar en panificación nutritiva

HOMINEM ET AGRUM; Lugar: Lima; Año: 2023 vol. 1 p. 5 - 6

MONROY, YULIANA; CABEZAS, DARIO M.; RIVERO, SANDRA; GARCÍA, MARÍA A.

Structural analysis and adhesive capacity of cassava starch modified with NaOH:urea mixtures

INTERNATIONAL JOURNAL OF ADHESION AND ADHESIVES; Año: 2023 vol. 126

BURBANO MOREANO JJ; CABEZAS DM; CORREA MJ

Effect of walnut flour addition on rheological, thermal and microstructural properties of a gluten-free batter

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2022 vol. 154

GUTIERREZ, C.; ALCÁZAR-ALAY, S.; VIDAURRE-RUIZ, J.; CORREA, M.J.; CABEZAS, D.M.; REPO-CARRASCO-VALENCIA, R.; ENCINA-ZELADA, C.R.

Effect of partial substitution of wheat flour by quinoa (Chenopodium quinoa Willd.) and tarwi (Lupinus mutabilis Sweet) flours on dough and bread quality

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: London; Año: 2022

CORREA, M.J.; DI FRANCO, M.; DI MENNA, A.; BURBANO MOREANO, J.J.; MOSCOSO OSPINA, Y.A.; CABEZAS, D.M.

Desarrollo de un mejorador de la calidad tecnológica de panificados libres de gluten a base de un subproducto de la nuez

Revista MDA; Año: 2022 vol. 3 p. 58 - 62

DE-LA-CRUZ-YOSHIURA, SHIGEKI; VIDAURRE-RUIZ, JULIO; ALCÁZAR-ALAY, SYLVIA; ENCINA-ZELADA, CHRISTIAN R.; CABEZAS, DARIO M.; CORREA, MARÍA JIMENA; REPO-CARRASCO-VALENCIA, RITVA

Sprouted Andean grains: an alternative for the development of nutritious and functional products

FOOD REVIEWS INTERNATIONAL; Año: 2022

BURBANO, JUAN JOSÉ; CABEZAS, DARÍO MARCELINO; CORREA, MARÍA JIMENA

Gluten‐free cakes with walnut flour: a technological, sensory, and microstructural approach

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2022

MOSCOSO OSPINA YA; PORFIRI MC; CABEZAS DM

SOYBEAN OKARA: EFFECT OF ULTRASOUND ON COMPOSITIONAL AND EMULSIFYING PROPERTIES

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2022 vol. 57 p. 3914 - 3923

VIDAURRE-RUIZ, JULIO; VARGAS, ROBERTH JUNIOR YURIVILCA; ALCÁZAR-ALAY, SYLVIA; ENCINA-ZELADA, CHRISTIAN R; CABEZAS, DARIO M; CORREA, MARÍA JIMENA; REPO-CARRASCO-VALENCIA, RITVA

Andean crops: kañiwa and tarwi flours used for the development of vegan gluten-free muffins

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2022

IGARTÚA, DANIELA E.; PLATANIA, FEDRA A.; BALCONE, AGUSTINA; PALAZOLO, GONZALO G.; CABEZAS, DARIO M.

Impact of heat treatment in whey proteins-soluble soybean polysaccharides electrostatic complexes in different pH and biopolymer mass ratio conditions

Applied Food Research; Año: 2022 vol. 2

IGARTÚA, DANIELA E.; CABEZAS, DARIO M.; PALAZOLO, GONZALO G.

Effects of pH, protein:polysaccharide ratio, and NaCl-added concentration on whey protein isolate and soluble soybean polysaccharides electrostatic-complexes formation

Food Chemistry Advances; Año: 2022 vol. 1

STRACK, KAREN NATALY; GARCÍA, MARÍA ALEJANDRA; CABEZAS, DARÍO MARCELINO; VIÑA, SONIA ZULMA; DINI, CECILIA

Autoclaving and ultrasonication for reducing digestible starch in cassava pulp: modification of cell wall composition, sorption properties, and resistant starch content

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2022

IGARTÚA, DANIELA E.; YBARRA, DAVID E.; CABEZAS, DARÍO M.; ALONSO, SILVIA DEL V.; ALVIRA, FERNANDO C.

Aging process of polyamidoamine dendrimers: Effect of pH and shaking in the fluorescence emission and aggregation‐state

JOURNAL OF APPLIED POLYMER SCIENCE; Año: 2021

BONIFACINO, C.; FRANCO FRAGUAS, E.; LÓPEZ, D.; WAGNER, J.R.; CABEZAS, D.M.; PANIZZOLO, L.; PALAZOLO, G.G.; ABIRACHED, C.

Emulsifying properties of defatted rice bran concentrates enriched in fiber and proteins

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: Londres; Año: 2020 vol. 100 p. 1336 - 1343

CABEZAS, DARÍO M.; PASCUAL, GUIDO N.; WAGNER, JORGE R.; PALAZOLO, GONZALO G.

Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing

FOOD HYDROCOLLOIDS; Año: 2019

COLLETTI, A.C.; DELGADO, J.F.; CABEZAS, D.M.; WAGNER, J.R.; PORFIRI, M.C.

Soybean hull insoluble polysaccharides: improvements of its physicochemical properties through high pressure homogenization

FOOD BIOPHYSICS; Lugar: Berlin; Año: 2019

PORFIRI, M.C.; VACCARO, J.; STORTZ, C.A.; NAVARRO, D.A.; WAGNER, J.R.; CABEZAS, D.M.

Insoluble soybean polysaccharides: Obtaining and evaluation of their O/W emulsifying properties

FOOD HYDROCOLLOIDS; Año: 2017 vol. 73 p. 262 - 273

CABEZAS, D. M.; PEREIRA ORTIZ, M.; WAGNER, J.R.; PORFIRI, M.C.

Effect of salt content and type on emulsifying properties of hull soy soluble polysaccharides at acidic PH

FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2017

PORFIRI, M.C.; CABEZAS, D. M.; WAGNER, J.R.

Comparative study of emulsifying properties in acidic condition of soluble polysaccharides fractions obtained from soy hull and defatted soy flour

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2016 vol. 53 p. 956 - 967

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

Emulsifying properties of hydrolysed and low HLB sunflower lecithin mixtures

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY; Lugar: Weinheim; Año: 2015

GUIOTTO, E.; CABEZAS, D. M.; DIEHL, B.; TOMÁS, M. C.

Characterization and emulsifying properties of different sunflower phosphatidylcholine enriched fractions

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY; Lugar: Weinheim; Año: 2013 p. 865 - 873

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

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 p. 659 - 667

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

Emulsifying properties of different modified sunflower lecithins

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

CABEZAS, D.M.; MADOERY, R.; DIEHL, B.; 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. Aceites y grasas; Lugar: Buenos Aires; Año: 2011

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

Application of Enzymatic Hydrolysis on Sunflower Lecithin Using a Pancreatic PLA2

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Año: 2011 vol. 86 p. 189 - 196

CABEZAS, D. M.; DIEHL, B.; 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; Año: 2009 vol. 111 p. 993 - 1002

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

Sunflower Lecithin: Application of a Fractionation Process with Absolute Ethanol

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