LARRAURI, MARIANA; ASENSIO, CLAUDIA M.; MARTÍN, MARÍA P.; QUIROGA, PATRICIA R.; GROSSO, NELSON R.; NEPOTE, VALERIA

Soymilk stability increase using polyphenols microcapsules

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2023

BERGESSE, ANTONELLA ESTEFANÍA; ASENSIO, CLAUDIA MARIANA; QUIROGA, PATRICIA RAQUEL; RYAN, LILIANA CECILIA; GROSSO, NELSON RUBÉN; NEPOTE, VALERIA

Microencapsulation of phenolic compounds extracted from soybean seed coats by spray-drying

JOURNAL OF FOOD SCIENCE; Año: 2023 vol. 88 p. 4457 - 4471

BERGESSE, ANTONELLA ESTEFANIA; VELEZ, ALEXIS RAFAEL; RYAN, LILIANA CECILIA; NEPOTE, VALERIA

Subcritical fluid extraction of antioxidant compounds from soybean seed coats (Glycine max (L.) Merr.)

BRITISH FOOD JOURNAL (1966); Año: 2023 vol. 125 p. 2087 - 2098

CAÑULAF ORTIZ C; NEPOTE V; RYAN L

Harina de cascarilla de rosa mosqueta (Rosa rubiginosa L): obtención, composición química, capacidad antioxidante, uso y aceptabilidad en galletas

Revista de Investigación de la Universidad Norbert Wiener; Lugar: Lima; Año: 2022 vol. 11

MUFARI, JESICA R.; RODRÍGUEZ-RUIZ, ANDREA C.; BERGESSE, ANTONELLA E.; MIRANDA-VILLA, PATRICIA P.; NEPOTE, VALERIA; VELEZ, ALEXIS R.

Bioactive compounds extraction from malted quinoa using water-ethanol mixtures under subcritical conditions

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2021 vol. 138

NEPOTE V; LABAQUE MC; QUIROGA PR; LEIVA PML; PAEZ AR; PIÑA CI; SIMONCINI MS

Sensory analysis and volatile compounds in Caiman latirostris meat in comparison with other traditional meats

BRITISH FOOD JOURNAL (1966); Año: 2021

BARRIONUEVO MG; MONJE E; ENRICO M; RYAN LC; ASENSIO CM; NEPOTE V; GROSSO NR

Incorporation of polyphenolic peanut skin extracts and oregano essential oil into frankfurter-type sausage: effects on properties and shelf life

AGRISCIENTIA; Año: 2020

BERGESSE, ANTONELLA ESTEFANÍA; FIGUEROA GISELA, YANET; PARRA, MARÍA LAURA; SONTAG, LEANDRO OMER; NEPOTE, VALERIA; RYAN, LILIANA CECILIA

Piñón flour (Araucaria araucana (Mol.) K. Koch). Obtaining and evaluating nutritional and sensory quality Harina de piñón (Araucaria araucana (Mol.) K. Koch). Obtención y evaluación de la calidad nutricional y sensorial

Nutricion Clinica y Dietetica Hospitalaria; Año: 2020 vol. 40 p. 36 - 44

GROSSO, ANTONELLA L.; RIVEROS, CECILIA; ASENSIO, CLAUDIA M.; GROSSO, NELSON R.; NEPOTE, VALERIA

Improving walnuts’ preservation by using walnut phenolic extracts as natural antioxidants through a walnut protein-based edible coating

JOURNAL OF FOOD SCIENCE; Año: 2020 vol. 85 p. 3043 - 3051

GROSSO, ANTONELLA L.; ASENSIO, CLAUDIA M.; GROSSO, NELSON R.; NEPOTE, VALERIA

Increase of walnuts' shelf life using a walnut flour protein-based edible coating

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2020 vol. 118

QUIROGA, PATRICIA R.; NEPOTE, VALERIA; BAUMGARTNER, MARÍA T.

Contribution of organic acids to α-terpinene antioxidant activity

FOOD CHEMISTRY; Año: 2019 vol. 277 p. 267 - 272

MARTÍN, MARÍA PAULA; RIVEROS, CECILIA GABRIELA; PAREDES, ALEJANDRO JAVIER; ALLEMANDI, DANIEL ALBERTO; NEPOTE, VALERIA; GROSSO, NELSON RUBÉN

A Natural Peanut Edible Coating Enhances the Chemical and Sensory Stability of Roasted Peanuts

JOURNAL OF FOOD SCIENCE; Año: 2019 vol. 84 p. 1529 - 1537

ASENSIO CM; QUIROGA PR; HUANG Q; NEPOTE V; GROSSO NR

Fatty acids, volatile compounds and microbial quality preservation with an oregano nanoemulsion to extend the shelf life of hake (Merluccius hubbsi) burgers

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2019 vol. 54 p. 149 - 160

MARTIN MP; ASENSIO CM; NEPOTE V; GROSSO NR

Improving quality preservation of raw peanuts stored under different conditions during a long term storage

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY; Año: 2018 vol. 120 p. 1 - 11

GROSSO, ANTONELLA L.; ASENSIO, CLAUDIA M.; NEPOTE, VALERIA; GROSSO, NELSON R.

Antioxidant Activity Displayed by Phenolic Compounds Obtained from Walnut Oil Cake used for Walnut Oil Preservation

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Año: 2018 vol. 95 p. 1409 - 1419

GROSSO AL; ASENSIO CM; NEPOTE V; GROSSO NR

Quality preservation of walnut kernels using edible coatings

GRASAS Y ACEITES; Lugar: Sevilla; Año: 2018 vol. 69

MARTIN MP; GROSSO AL; NEPOTE V; GROSSO NR

Sensory and Chemical Stabilities of High-Oleic and Normal-Oleic Peanuts in Shell During Long-Term Storage

JOURNAL OF FOOD SCIENCE; Año: 2018

ASENSIO, CLAUDIA M.; PAREDES, ALEJANDRO J.; MARTIN, MARIA P.; ALLEMANDI, DANIEL A.; NEPOTE, VALERIA; GROSSO, NELSON R.

Antioxidant Stability Study of Oregano Essential Oil Microcapsules Prepared by Spray-Drying

JOURNAL OF FOOD SCIENCE; Año: 2017

GROSSO AL; ASENSIO CM; GROSSO NR; NEPOTE V

Sensory Quality Preservation of Coated Walnuts

JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 2017 vol. 82 p. 185 - 193

MARTIN MP; NEPOTE V; GROSSO NR

Chemical, sensory, and microbiological stability of stored raw peanuts packaged in polypropylene ventilated bags and high barrier plastic bags

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2016 vol. 68 p. 174 - 182

LARRAURI M; ZUNINO MP; ZYGADLO JA; GROSSO NR; NEPOTE V

Chemical characterization and antioxidant properties of fractions separated from extract of peanut skin derived from different industrial processes

Industrial Crops and Products; Lugar: Amsterdam; Año: 2016 vol. 94 p. 964 - 971

LARRAURI M; DEMARÍA MG; RYAN LC; ASENSIO CM; GROSSO NR; NEPOTE V

Chemical and sensory quality preservation in coated almonds with the addition of antioxidants

JOURNAL OF FOOD SCIENCE; Año: 2016 vol. 81 p. 208 - 215

RIVEROS CG; NEPOTE V; GROSSO NR

Thyme and basil essential oils included in edible coatings as a natural preserving method of oilseed kernels

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: LOndres; Año: 2016 vol. 96 p. 183 - 191

QUIROGA PR; ASENSIO CM; NEPOTE V

Antioxidant effects of the monoterpenes carvacrol, thymol and sabinene hydrate on chemical and sensory stability of roasted sunflower seeds

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: Chichester; Año: 2015 vol. 95 p. 471 - 479

OLMEDO RH; NEPOTE V; GROSSO NR

Antioxidant Activity of Fractions from Oregano Essentials Oils Obtained by Molecular Distillation

FOOD CHEMISTRY; Lugar: Amsterdam; Año: 2014 vol. 156 p. 212 - 219

ROSSI PC; GAYOL MF; RENAUDO CA; PRAMPARO MC; NEPOTE V; GROSSO NR

The Use of Artificial Neural Network Modeling to Represent the Process of Concentration by Molecular Distillation of Omega-3 from Squid oil

GRASAS Y ACEITES; Lugar: Sevilla; Año: 2014 vol. 65

LARRAURI M; BARRIONUEVO G; RIVEROS, C.; MESTRALLET MG; ZUNINO MP; ZYGADLO, J.A.; GROSSO NR; NEPOTE V

Effect of peanut skin extract on chemical stability and sensory properties of salami during storage

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: LOndres; Año: 2013 vol. 93 p. 1751 - 1757

QUIROGA PR; GROSSO NR; NEPOTE V

Antioxidant effect of poleo and oregano essential oil on roasted sunflower seeds

JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 2013 vol. 78 p. 1904 - 1912

GAYOL MF; PRAMPARO MC; NEPOTE V; GROSSO NR

Optimization of the protein concentration process from residual peanut oil-cake

GRASAS Y ACEITES; Lugar: Sevilla; Año: 2013 vol. 64 p. 489 - 496

OLMEDO RH; NEPOTE V; GROSSO NR

Preservation of Sensory and Chemical Properties in Flavoured Cheese Prepared with Cream Cheese Base Using Oregano and Rosemary Essential Oils

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2013 vol. 53 p. 409 - 417

QUIROGA, P. R.; GROSSO, N.R.; LANTE, A.; LOMOLINO, G.; ZYGADLO, J.A.; NEPOTE, V.

Chemical composition, antioxidant activity and anti-lipase activity of Origanum vulgare and Lippia turbinata essential oils

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2013 vol. 48 p. 642 - 649

RIVEROS, C.; MESTRALLET MG; QUIROGA, P. R.; NEPOTE V; GROSSO NR

Preserving sensory attributes of roasted peanuts using edible films

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2013 vol. 48 p. 850 - 859

ASENSIO, C.; NEPOTE V; GROSSO NR

Consumers? acceptance and quality stability of olive oil flavoured with essential oils of different oregano species

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2013 vol. 48 p. 2417 - 2428

PIZZOLITTO RP; DAMBOLENA, S.; ZUNINO MP; LARRAURI M; GROSSO NR; NEPOTE V; DALCEROB AM; ZYGADO JA

Activity of natural compounds from peanut skins on Fusarium verticillioides growth and fumonisin B1 production

Industrial Crops and Products; Lugar: Amsterdam; Año: 2013 vol. 47 p. 286 - 290

ASENSIO, C.; NEPOTE V; GROSSO NR

Sensory attribute preservation in extra virgin olive oil with addition of oregano essential oil as natural antioxidant

JOURNAL OF FOOD SCIENCE; Año: 2012 vol. 77 p. 294 - 301

OLMEDO, R.H.; NEPOTE, V.; GROSSO, N.R.

Aguaribay and cedron essential oils as natural antioxidant in oil roasted and salted peanuts

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Año: 2012 vol. 89 p. 2195 - 2205

OLMEDO, R.H.; NEPOTE V; GROSSO NR

Sensory and chemical stability in coated peanuts with the addition of essential oils and synthetic antioxidants

GRASAS Y ACEITES; Lugar: Sevilla; Año: 2012 vol. 63 p. 5 - 13

JAUREGUI, P.; RIVEROS, C.; NEPOTE V; GROSSO NR; GAYOL, M.F.

Chemical and sensory stability of fried-salted soybeans prepared in different vegetable oils

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Año: 2012 vol. 89 p. 1699 - 1711

ROSSI PC; PRAMPARO MC; GAICH MC; GROSSO NR; NEPOTE V

Optimization of molecular distillation to concentrate ethyl ester of eicosapentaenoic (20:5 w3) and docosahexaenoic acids (22:6 w3) using simplified phenomenological modeling

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2011 vol. 91 p. 1452 - 1458

MARTINEZ M; BARRIONUEVO G; NEPOTE V; GROSSO NR; MAESTRI D

Sensory characterization and oxidative stability of walnut oil.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2011 vol. 46 p. 1276 - 1281

QUIROGA, P. R.; RIVEROS, C.; ZYGADLO, J.A.; GROSSO, N.R.; NEPOTE, V.

Antioxidant activity of essential oil of oregano species from Argentina in relation to their chemical composition

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2011 vol. 46 p. 2648 - 2655

ASENSIO, C.; NEPOTE, V.; GROSSO, N.R.

Chemical stability of extra-virgin olive oil added with oregano essential oil

JOURNAL OF FOOD SCIENCE; Año: 2011 vol. 76 p. 445 - 450

GAYOL, M.F.; RIVEROS, C.; JAUREGUI, P.; QUIROGA, P. R.; GROSSO, N.R.; NEPOTE, V.

Elaboration process, chemical and sensory analysis of fried-salted soybean

GRASAS Y ACEITES; Lugar: Sevilla; Año: 2010 vol. 61 p. 279 - 287

OMARINI A.; NEPOTE, V.; GROSSO, N.R.; ZYGADLO, J.A.; ALBERTÓ, E.

Sensory analysis and fruiting bodies characterization of the edible mushrooms Pleurotus ostreatus and Polyporus tenuiculus obtained on leaf waste from the essential oil production industry

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2010 vol. 45 p. 466 - 474

RIVEROS, C.; MESTRALLET, M.G; GAYOL, M.F.; QUIROGA, P. R.; NEPOTE, V.; GROSSO, N.R.

Effect of storage on chemical and sensory profiles of peanut pastes prepared with high oleic and normal peanuts

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2010 vol. 90 p. 2694 - 2699

GAYOL, M.F.; SOLIANI, S.; QUIROGA, P. R.; NEPOTE, V.; GROSSO, N.R.

Effect of prickly pear and algarrobo pod syrup coatings on consumer acceptance and stability of roasted almonds

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2009 vol. 89 p. 2415 - 2420

OLMEDO, R.H.; ASENSIO, C.; NEPOTE, V.; MESTRALLET, M. G.; GROSSO, N.R.

Chemical and sensory stability of fried-salted peanuts flavored with oregano essential oil and olive oil

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2009 vol. 89 p. 2128 - 2136

RIVEROS, C.; MESTRALLET, M. G.; NEPOTE, V.; GROSSO, N.R.

Chemical composition and sensory analysis of peanut pastes elaborated with high-oleic and regular peanuts from Argentina

GRASAS Y ACEITES; Lugar: Sevilla, España; Año: 2009 vol. 64 p. 388 - 395

MESTRALLET, M.G; NEPOTE, V.; QUIROGA, P. R.; GROSSO, N.R.

EFFECT OF PRICKLY PEAR (Opuntia ficus-indica) AND ALGARROBO (Prosopis spp) POD SYRUPS COATINGS ON THE SENSORY AND CHEMICAL STABILITY IN ROASTED PEANUT PRODUCTS

JOURNAL OF FOOD QUALITY; Año: 2009 vol. 32 p. 334 - 351

NEPOTE, V.; OLMEDO, R.H.; MESTRALLET, M.G; GROSSO, N.R.

A Study of the Relationships between Consumer Acceptance, Oxidation Chemical Indicators and Sensory Attributes in High-Oleic and Normal Peanuts

JOURNAL OF FOOD SCIENCE; Año: 2009 vol. 74 p. 1 - 8

NEPOTE, V.; MESTRALLET, M.G; OLMEDO, R.H.; RYAN, L.; CONCI, S.; GROSSO, N.R.

Chemical Composition and Sensory Analysis of Roasted Peanuts Coated with Prickly Pear and Algarrobo Pod Syrups

GRASAS Y ACEITES; Lugar: Sevilla, España; Año: 2008 vol. 59 p. 174 - 181

RYAN, L.; MESTRALLET, M.G; NEPOTE, V.; CONCI, S.; GROSSO, N.R.

Composition, stability and acceptability of different vegetable oils used for frying peanuts

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2008 vol. 43 p. 193 - 199

OLMEDO, R.H.; NEPOTE, V.; MESTRALLET, M.G; GROSSO, N.R.

Effect of the essential oil addition on the oxidative stability of fried-salted peanuts

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2008 vol. 43 p. 1935 - 1944

NEPOTE, V.; MESTRALLET, M.G.; GROSSO, N.R.

Oxidative stability in fried-salted peanuts elaborated with high-oleic and regular peanuts from Argentina

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2006 vol. 41 p. 900 - 909

NEPOTE, V.; MESTRALLET, M.G.; RYAN, L.; CONCI, S.; GROSSO, N.R.

Sensorial and Chemical Changes in Honey Roasted Peanuts and Roasted Peanuts Stored under Different Temperatures

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2006 vol. 86 p. 1057 - 1063

NEPOTE, V.; MESTRALLET, M.G; ACCIETTO, R.H.; GALIZZI, M.; GROSSO, N.R.

Chemical and Sensory Stability of Roasted High-Oleic Peanuts from Argentina

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2006 vol. 86 p. 944 - 952

NEPOTE, V.; MESTRALLET, M.G.; GROSSO, N.R.

Efecto de compuestos antioxidantes en maní tostado con miel

La Alimentación Latinoamericana; Lugar: Buenos Aires; Año: 2006 vol. 262 p. 44 - 50

VALERIA NEPOTE; N R GROSSO; C A GUZMAN

Optimization of Extraction of Phenolic Antioxidants from Peanut Skins

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2005 vol. 85 p. 33 - 38

VALERIA NEPOTE; M G MESTRALLET; N R GROSSO

Natural Antioxidant Effect from Peanut Skins in Honey Roasted Peanuts

JOURNAL OF FOOD SCIENCE; Año: 2004 vol. 69 p. 295 - 300

M G MESTRALLET; L CARNACINI; M J DÍAS; VALERIA NEPOTE; L RYAN; S CONCI; N R GROSSO

Honey Roasted Peanuts and Roasted Peanuts from Argentina. Sensorial and Chemical Analyses

GRASAS Y ACEITES; Lugar: Sevilla, España; Año: 2004 vol. 55 p. 401 - 408

VALERIA NEPOTE; N R GROSSO; C A GUZMAN

Radical Scavengind Activity of Argentinean Peanut Skins Extracts (Arachis Hypogaea) in Relation to trans-resveratrol Content

Anales de la Asociación Química Argentina; Año: 2004 vol. 92 p. 41 - 49

G JONHSTON; V NAVARRO; N I BRUTTI; VALERIA NEPOTE; N R GROSSO; C A GUZMAN

Argentinian Peanut Sauce Similar to Mayonnaise: Chemical, Nutritional and Sensorial Aspects

GRASAS Y ACEITES; Lugar: Sevilla, España; Año: 2003 vol. 54 p. 7 - 11

VALERIA NEPOTE; N R GROSSO; C A GUZMAN

Extraction of Antioxidant Components from Peanut Skins

GRASAS Y ACEITES; Lugar: Sevilla, España; Año: 2002 vol. 53 p. 391 - 395

N R GROSSO; VALERIA NEPOTE; N GIANNUZZO; C A GUZMAN

Composición Porcentual de Acidos Grasos y de Esteroles de Algunos Genotipos de Especies Silvestres de Maní

Anales de la Asociación Química Argentina; Año: 2002 vol. 90 p. 45 - 53

N R GROSSO; VALERIA NEPOTE; C A GUZMAN

Chemical Composition of Some Wild Peanut Species (Arachis L.) Seeds

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 2000 vol. 48 p. 806 - 809