MARINACCI, ANABELLA; PIERMARÍA, JUDITH; SPERONI, FRANCISCO

Cold-Set Gelation of Soybean and Amaranth Proteins by Hydration of Freeze-Dried Protein Previously Denatured in the Presence of Calcium

Food Biophysics; Año: 2023

PEYRANO, FELICITAS; DE LAMBALLERIE, MARIE; AVANZA, MARÍA VICTORIA; SPERONI, FRANCISCO

High hydrostatic pressure- or heat-induced gelation of cowpea proteins at low protein content: effect of calcium concentration

FOOD HYDROCOLLOIDS; Año: 2022

ECCOÑA SOTA, AMPARO; CAP, MARIANA; RODRIGUEZ, ANABEL; SZERMAN, NATALIA; SPERONI, FRANCISCO; VAUDAGNA, SERGIO R.

Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2021 vol. 14 p. 1194 - 1198

PEYRANO, FELICITAS; DE LAMBALLERIE, MARIE; AVANZA, MARIA VICTORIA; SPERONI, FRANCISCO

Gelation of cowpea proteins induced by high hydrostatic pressure

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2021

OROSCO CONDORÍ, EUGENIA ALEJANDRA; SPERONI, FRANCISCO

Seguimiento y Vinculación con Graduados

Revista ES; Lugar: La Plata; Año: 2021

IBAÑEZ SHIMABUKURO, MARINA; SBARAGLINI, MARÍA LAURA; GANGOITI, MARIA VIRGINIA; ENRIQUE, NICOLÁS; D´AMBROSIO, MARIANELA; SPERONI, FRANCISCO

Enseñanza de Anatomía e Histología en tiempos de pandemia: adaptaciones para una cursada a distancia

Trayectorias Universitarias; Lugar: La Plata; Año: 2020 vol. 6

BERNASCONI, AGUSTÍN; SZERMAN, NATALIA; VAUDAGNA, SERGIO R.; SPERONI, FRANCISCO

High hydrostatic pressure and soybean protein addition to beef patties: Effects on the formation of mixed aggregates and technological parameters

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; Año: 2020 vol. 66

MANASSERO, CARLOS ALBERTO; AÑÓN, MARÍA CRISTINA; SPERONI, FRANCISCO

Development of a High Protein Beverage Based on Amaranth

PLANT FOODS FOR HUMAN NUTRITION; Año: 2020

PEYRANO, FELICITAS; DE LAMBALLERIE, MARIE; AVANZA, MARÍA VICTORIA; SPERONI, FRANCISCO

Rheological characterization of the thermal gelation of cowpea protein isolates: Effect of pretreatments with high hydrostatic pressure or calcium addition

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2019

PICCINI, LUCÍA; SCILINGO, ADRIANA; SPERONI, FRANCISCO

Thermal Versus High Hydrostatic Pressure Treatments on Calcium-added Soybean Proteins. Protein Solubility, Colloidal Stability and Cold-set Gelation

FOOD BIOPHYSICS; Año: 2019 vol. 14 p. 69 - 79

PEYRANO, FELICITAS; DE LAMBALLERIE, MARIE; SPERONI, FRANCISCO; AVANZA, MARÍA VICTORIA

Rheological characterization of thermal gelation of cowpea protein isolates: Effect of processing conditions.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2019 vol. 109 p. 406 - 414

MANASSERO, CARLOS A.; SPERONI, FRANCISCO; VAUDAGNA, SERGIO R.

High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2019 vol. 101 p. 54 - 60

MANASSERO, CARLOS A.; BEAUMAL, VALÉRIE; VAUDAGNA, SERGIO R.; SPERONI, FRANCISCO; ANTON, MARC

Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2018 vol. 11 p. 2079 - 2093

MANASSERO, CARLOS; ELISABETH DAVID-BRIAND; VAUDAGNA, SERGIO; ANTON, MARC; SPERONI, FRANCISCO

Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates - Part 1: Colloidal Stability Improvement

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2018 vol. 11 p. 1125 - 1138

PEYRANO, FELICITAS; DE LAMBALLERIE, MARIE; AVANZA, MARÍA VICTORIA; SPERONI, FRANCISCO

Calorimetric Study of Cowpea Protein Isolates. Effect of Calcium and High Hydrostatic Pressure

FOOD BIOPHYSICS; Año: 2017

MANASSERO, CARLOS; VAUDAGNA, SERGIO; SANCHO, ANA MARIA; AÑÓN, MARÍA CRISTINA; SPERONI, FRANCISCO

Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; Lugar: Amsterdam; Año: 2016 vol. 35 p. 86 - 95

PEYRANO, FELICITAS; SPERONI, FRANCISCO; AVANZA, MARIA VICTORIA

Physicochemical and functional properties of cowpea protein isolates treated with temperature or high hydrostatic pressure

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; Lugar: Amsterdam; Año: 2016 vol. 33 p. 38 - 46

IBAÑEZ SHIMABUKURO, MARINA; FELICE, JUAN IGNACIO; SPERONI, FRANCISCO

DESAFÍOS Y CONSTRUCCIONES METODOLÓGICAS EN TORNO A LAS PROBLEMÁTICAS DE VOCABULARIO Y ESCALA EN LOS PROCESOS DE ENSEÑANZAAPRENDIZAJE DE ANATOMÍA, HISTOLOGÍA Y FISIOLOGÍA

Physiological Mini Reviews; Año: 2015 vol. 4 p. 5 - 13

MANASSERO, CARLOS; VAUDAGNA, SERGIO; AÑÓN, MARÍA CRISTINA; SPERONI, FRANCISCO

High hydrostatic pressure improves protein solubility and dispersion stability of mineral-added soybean protein isolate

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2015 vol. 43 p. 629 - 635

HUGO, AYELÉN A.; PÉREZ, PABLO F.; AÑÓN, MARÍA CRISTINA; SPERONI, FRANCISCO

Incorporation of Lactobacillus delbrueckii subsp lactis (CIDCA 133) in cold-set gels made from high pressure-treated soybean proteins

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2014 vol. 37 p. 34 - 39

SPERONI, FRANCISCO; SZERMAN, NATALIA; VAUDAGNA, SERGIO

High hydrostatic pressure processing of beef patties: effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; Lugar: Amsterdam; Año: 2014 vol. 23 p. 10 - 17

FRANCISCO SPERONI; AÑÓN, MARÍA CRISTINA

Cold-set gelation of high pressure-treated soybean proteins

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2013 vol. 33 p. 85 - 91

JORGE VENTUREIRA; AGUSTIN BOLONTRADE; FRANCISCO SPERONI; ELISABETH DAVID-BRIAND; ADRIANA SCILINGO; MARIE HELENE ROPERS; FRANK BOURY; MARÍA CRISTINA AÑÓN; MARCA ANTON

Interfacial and emulsifying properties of Amaranth (Amaranthus hypochondriacus) protein isolates under different conditions of pH

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2012 vol. 45 p. 1 - 7

AÑÓN, MARIA CRISTINA; DE LAMBALLERIE, MARIE; SPERONI, FRANCISCO

EFFECT OF HIGH PRESSURE ON SOLUBILITY AND AGGREGABILITY OF CALCIUM-ADDED SOYBEAN PROTEINS

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; Lugar: Amsterdam; Año: 2012 vol. 16 p. 155 - 162

MARIA CECILIA CONDÉS; FRANCISCO SPERONI; ADRIANA MAURI; MARÍA CRISTINA AÑÓN

Physicochemical and structural properties of amaranth protein isolates treated with high pressure

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; Lugar: Amsterdam; Año: 2012 vol. 14 p. 11 - 17

MARÍA CRISTINA AÑÓN; MARIE DE LAMBALLERIE; FRANCISCO SPERONI

Influence of NaCl concentration and high pressure treatment on thermal denaturation of soybean proteins

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; Lugar: Amsterdam; Año: 2011 vol. 12 p. 443 - 450

MARIA CECILIA PUPPO; VALERIE BEAUMAL; FRANCISCO SPERONI; MARIE DE LAMBALLERIE; MARÍA CRISTINA AÑÓN ; MARC ANTON

β-conglycinin and glycinin soybean protein emulsions treated by combined temperature-high-pressure treatment

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2011 vol. 25 p. 389 - 397

FRANCISCO SPERONI; VERÓNICA MILESI; AÑÓN, M.C.

Interactions between Isoflavones and Soybean Proteins: Applications in Soybean-Protein-Isolate Production

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2010 vol. 43 p. 1265 - 1270

SPERONI, F.; AÑÓN, M.C.; DE LAMBALLERIE, M.

Effects of calcium and high pressure on soybean proteins: a calorimetric study

FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2010 vol. 43 p. 1347 - 1355

FRANCISCO SPERONI; STEPHANIE JUNG; MARIE DE LAMBALLERIE

Effects of Calcium and Pressure Treatment on Thermal Gelation of Soybean Protein

JOURNAL OF FOOD SCIENCE; Año: 2010 vol. 75 p. 30 - 38

SPERONI, F.; BEAUMAL, V.; DE LAMBALLERIE, M.; ANTON, M.; AÑÓN, M.C.; PUPPO, M.C.

Gelation of soybean proteins induced by sequential high-pressure and thermal treatments

FOOD HYDROCOLLOIDS; Año: 2009 vol. 23 p. 1433 - 1442

FRANCISCO SPERONI; ALEJANDRO REBOLLEDO; SILVIA SALEMME; ROCÍO ROLDÁN-PALOMO; LAURA RIMORINI; MARÍA CRISTINA AÑÓN; A. SPINILLO; FRANCO TANZI; VERONICA MILESI

Genistein effects on Ca2+ handling in human umbilical artery: Inhibition of sarcoplasmic reticulum Ca2+ release and of voltage-operated Ca2+ channels

JOURNAL OF PHYSIOLOGY AND BIOCHEMISTRY; Año: 2009 vol. 65 p. 113 - 124

PUPPO, M.C.; BEAUMAL, V.; CHAPLEAU, N.; SPERONI, F.; DE LAMBALLERIE, 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: Amsterdam; Año: 2008 vol. 22 p. 1079 - 1089

ROBERTO BERRA-ROMANI; ABDUL RAQEEB; JOSÉ EVERARDO AVELINO-CRUZ; FRANCESCO MOCCIA,; AMANDA OLDANI; FRANCISCO SPERONI; VANNI TAGLIETTI; FRANCO TANZI

Ca2+ SIGNALING IN INJURED IN SITU ENDOTHELIUM OF RAT AORTA

CELL CALCIUM.; Año: 2008 vol. 44 p. 298 - 308

FRANCISCO SPERONI; ALEJANDRO REBOLLEDO; SILVIA SALEMME; MARÍA CRISTINA AÑÓN; FRANCO TANZI; VERÓNICA MILESI

GENISTEIN INHIBITS CONTRACTILE FORCE, INTRACELLULAR Ca2+ INCREASE AND Ca2+ OSCILLATIONS INDUCED BY SEROTONIN IN RAT AORTIC SMOOTH MUSCLE

JOURNAL OF PHYSIOLOGY AND BIOCHEMISTRY; Año: 2007 vol. 63 p. 143 - 152

SILVIA SALEMME; ALEJANDRO REBOLLEDO; FRANCISCO SPERONI; SILVANA PETRUCCELLI; VERÓNICA MILESI

L, P-/Q- AND T-TYPE Ca2+ CHANNELS IN SMOOTH MUSCLE CELLS FROM HUMAN UMBILICAL ARTERY

CELLULAR PHYSIOLOGY AND BIOCHEMISTRY : INTERNATIONAL JOURNAL OF EXPERIMENTAL CELLULAR PHYSIOLOGY, BIOCHEMISTRY, AND PHARMACOLOGY.; Año: 2007 vol. 20 p. 56 - 64

FRANCISCO SPERONI; VERONICA MILESI; MARIA CRISTINA AÑÓN

Effect of extraction and precipitation conditions during soybean protein isolate production on the genistein series content

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Año: 2007 vol. 84 p. 305 - 314

ALEJANDRO REBOLLEDO; FRANCISCO SPERONI; JESICA RAINGO; SILVIA SALEMME; VALERIA MUNIN; FRANCO TANZI; MARIA CRISTINA AÑÓN; VERONICA MILESI

The Na+/Ca2+ exchanger is active and working in the reverse mode

BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS; Año: 2006 vol. 339 p. 840 - 845

FRANCISCO SPERONI; MARIA CECILIA PUPPO; MARIA CRISTINA AÑÓN; MARIE DE LAMBALLERIE; MARC ANTON

Physicochemical and Functional Alterations of Low-density Lipoproteins from Hen Egg Yolk Induced by Isostatic High Pressure

Feedinfo News; Año: 2006 p. 1 - 2

MARIA CECILIA PUPPO; FRANCISCO SPERONI; NICOLAS CHAPLEAU; MARIE DE LAMBALLERIE; MARIA CRISTINA AÑÓN; MARC ANTON

Effect of high-pressure treatment on emulsifying properties

FOOD HYDROCOLLOIDS; Año: 2005 vol. 19 p. 289 - 296

FRANCISCO SPERONI; MARIA CECILIA PUPPO; NICOLAS CHAPLEAU; MARIE DE LAMBALLERIE; OSCAR CASTELLANI; MARIA CRISTINA AÑÓN; MARC ANTON

PHYSICOLCHEMICAL AND FUNCTIONAL MODIFICATIONS OF HIGH-PRESSURED LOW-DENSITY LIPOPROTEINS FROM HEN EGG YOLK

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 2005 vol. 53 p. 5719 - 5725

MARIA CECILIA PUPPO; NICOLAS CHAPLEAU; FRANCISCO SPERONI; MARIE DE LAMBALLERIE; F MICHEL; MARIA CRISTINA AÑÓN; MARC ANTON

PHYSICOCHEMICAL MODIFICATIONS OF HIGH-PRESSURE-TREATED SOYBEAN PROTEIN ISOLATES

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 2004 vol. 52 p. 1564 - 1571