CAMILO ANDRES REYES-ALVAREZ; JULIANA GAMBOA-SANTOS; MARIA CECILIA LANARI

Optimization of the processing conditions for producing osmo-dehydrated arazá(Eugenia Stipitata, Mc Vaugh)and evaluation of its antioxidant content and activity

journal of berry research; Lugar: AMSTERDAM; Año: 2022

REYES-ALVAREZ CAMILO; LANARI MARIA CECILIA

Moisture sorption properties of freeze-dried arazá (Eugenia stipitata Mc Vaugh) powder: Effect on physicochemical and thermodynamic properties

journal of berry research; Lugar: Amsterdam; Año: 2020 vol. 10 p. 259 - 278

REYES-ALVAREZ CAMILO A; LANARI MARIA CECILIA

Storage stability of freeze-dried arazá (Eugenia stipitata Mc Vaugh) powders. Implications of carrier type and glass transition

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2020

ORJUELA-PALACIO, JULIANA M.; ZAMORA, MARIA CLARA; LANARI, MARIA CECILIA

Physicochemical and dynamic sensory characterization of a Yerba mate/Blackcurrant instant beverage powder rich in natural antioxidants

Journal of Berry Research; Lugar: Amsterdam; Año: 2019 vol. 9 p. 195 - 208

JULIANA ORJUELA PALACIO; LANARI MARIA CECILIA

The impact of moisture sorption properties on the color and bioactives concentrations of black currant-yerba mate instant drinks

JOURNAL OF BERRY RESEARCH; Año: 2016 vol. 6 p. 303 - 319

ROCHA DIEGO F; LANARI MARIA CECILIA; ZAMORA MARIA CLARA; CHIRIFE JORGE

Influence of storage conditions on phenolic compounds stability, 7 antioxidant capacity and colour of freeze-dried encapsulated red wine?

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2016 vol. 70 p. 162 - 170

ORJUELA-PALACIO JULIANA; ZAMORA MARIA CLARA; LANARI MARIA CECILIA

Consumers' acceptance of a high-polyphenol yerba mate/black currant beverage: Effect of repeated tasting

FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2014 vol. 57 p. 26 - 33

JULIA VALERGA; ROBIN W SHORTHOSE; MARIA CECILIA LANARI

Antioxidant activity of yerba mate extracts. Interactions between the individual polyphenols

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY; Lugar: Weinheim; Año: 2013 vol. 2013 p. 513 - 525

JULIA VALERGA; MARIO RETA; MARIA CECILIA LANARI

Polyphenol input to the antioxidant activity of yerba mate (Ilex paraguariensis) extracts

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2012 vol. 45 p. 28 - 35

AMANDINE BRETTONNET,; AMITHA HEWAVITARANA; SHARON DEJONG; MARIA CECILIA LANARI

Phenolic acids composition and antioxidant activity of canola extracts in cooked beef, chicken and pork

FOOD CHEMISTRY; Año: 2010 vol. 121 p. 927 - 933

SHARON DEJONG; MARIA CECILIA LANARI

Extracts of olive phenolics improve lipid stability in cooked beef and pork. Contribution of individual phenolics to the antioxidant activity of the extract

FOOD CHEMISTRY; Lugar: Amsterdam; Año: 2009 vol. 116 p. 892 - 897

LANARI, M. C., HEWAVITHARANA A. K., BECU C., Y DE JONG S.

The effect of dietary tocopherols and tocotrienols on the antioxidant status and lipid stability of chicken

MEAT SCIENCE; Lugar: Exeter, UK; Año: 2004 vol. 68 p. 155 - 162

HEWAVITHARANA A. K, LANARI M.C. Y BECU C.

A method to quantify all tocopherols and tocotrienols isoforms in chicken meat.

JOURNAL OF CHROMATOGRAPHY - A; Año: 2003 p. 313 - 317

YANG A, BREWSTER M TUME R Y LANARI M.C.

Effect of á-tocopherol content on the oxidative stability of sarcoplasmic reticulum from bovine skeletal muscle.

Journal Food Lipids; Año: 2003 p. 171 - 191

YANG A; BREWSTER M J; BEILKEN S L; LANARI M.C; TAYLOR D.G Y TUME R. K

Warmed-over flavor and lipid stability of beef: Effects of prior nutrition

JOURNAL OF FOOD SCIENCE; Año: 2002 p. 3309 - 3313

LANARI M.C., BREWSTER M, YANG A. Y TUME R.K.

Pasture and grain finishing affect the color stability of beef.

JOURNAL OF FOOD SCIENCE; Año: 2002 p. 2467 - 2473

YANG A., LANARI M.C., BREWSTER M. J., Y.TUME R.K

Lipid stability and meat colour of beef from pasture- and grain-fed cattle with or without vitamin E supplement.

MEAT SCIENCE; Año: 2002 p. 41 - 50

YANG A., BREWSTER M. J; LANARI M.C.; Y TUME R.K.

Effect of vitamin E supplementation on alpha-tocopherol and beta-carotene concentrations in tissues from pasture- and grain-fed cattle

MEAT SCIENCE; Año: 2002 p. 35 - 40

LANARI M.C.; SCHAEFER D. M., LIU Q., CASSENS R.G..

Kinetics of pigment oxidation in beef from steers supplemented with vitamin E.

JOURNAL OF FOOD SCIENCE; Año: 1996 p. 884 - 889

LIU Q., LANARI M.C., SCHAEFER D. M.

A review of dietary vitamin E supplementation for improvement of beef quality.

JOURNAL OF ANIMAL SCIENCE; Año: 1995 p. 3131 - 3140

LANARI M.C. SCHAEFER D. M., SCHELLER K.K.

Dietary vitamin E supplementation and discoloration of pork bone and muscle following modified atmosphere packaging.

MEAT SCIENCE; Año: 1995 p. 237 - 250

LANARI M.C., SCHAEFER D. M., CASSENS R.G., SCHELLER K.K

Atmosphere and blooming time affect color and lipid stability of frozen beef from steers supplemented with vitamin E.

MEAT SCIENCE; Año: 1995 p. 33 - 44

LANARI M.C. ; CASSENS R.G.; SCHAEFER D. M., SCHELLER K.K.

Effect of dietary vitamin E on pigment and lipid stability of frozen beef: a kinetic analysis.

MEAT SCIENCE; Año: 1994 p. 3 - 15

LANARI M.C. ; CASSENS R.G., SCHAEFER D. M., SCHELLER K.K.

Dietary vitamin E enhances color and display life of frozen beef from Holstein steers.

JOURNAL OF FOOD SCIENCE; Año: 1993 p. 701 - 704

LANARI M.C. & CASSENS R.G

Mitochondrial activity and beef muscle color stability

JOURNAL OF FOOD SCIENCE; Año: 1991 p. 1476 - 1479

LANARI M.C. & ZARITZKY N. E.

Effect of packaging and frozen storage temperature on beef pigments.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 1991 p. 629 - 640

LANARI M.C., BEVILACQUA A. E. & ZARITZKY N.E

Pigments modifications during freezing and frozen storage of packaged beef.

JOURNAL OF FOOD PROCESS ENGINEERING; Año: 1990 p. 49 - 66

LANARI M.C. & ZARITZKY N.E

Potassium sorbate effect on pigment concentration of refrigerated beef.

JOURNAL OF FOOD SCIENCE; Año: 1988 p. 1621 - 1627

LANARI M.C., BEVILACQUA A. E, ZARITZKY N.E.

Changes in tenderness during aging of vacuum-packaged beef

JOURNAL OF FOOD PROCESSING AND PRESERVATION; Año: 1987 p. 95 - 109