SUÁREZ, SANTIAGO EMMANUEL; SUN, HONGNAN; MU, TAIHUA; AÑÓN, MARÍA CRISTINA

Bacterial characterization of fermented sweet potato leaves by high-throughput sequencing and their impact on the nutritional and bioactive composition

JOURNAL OF FOOD PROCESSING AND PRESERVATION; Año: 2022 vol. 46

CIAN, RAÚL E.; NARDO, AGUSTINA E.; GARZÓN, ANTONELA G.; AÑON, MARÍA C.; DRAGO, SILVINA R.

Identification and in silico study of a novel dipeptidyl peptidase IV inhibitory peptide derived from green seaweed Ulva spp. hydrolysates

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

RODRÍGUEZ ARZUAGA, MARIANA; ABRAHAM, ANALÍA G.; AHRNÉ, LILIA; PÉREZ MONTES, MARVIA G.; AÑÓN, MARÍA C.

Spray-Dried Infant Formula Emulsion Stability as Affected by Pre-Heat Treatment and Total Solids Content of the Feed

Foods; Año: 2022 vol. 11

RODRÍGUEZ ARZUAGA, MARIANA; AALAEI, KATANEH; FELIX DA SILVA, DENISE; BARJON, SYLVAIN; AÑÓN, MARÍA C.; ABRAHAM, ANALÍA G.; AHRNÉ, LILIA

Infant milk formulae processing: Effect of wet-mix total solids and heat treatment temperature on rheological, emulsifying and nutritional properties

JOURNAL OF FOOD ENGINEERING; Año: 2021 vol. 290

RODRÍGUEZ ARZUAGA, MARIANA; FELIX DA SILVA, DENISE; XANTHAKIS, EPAMEINONDAS; AALAEI, KATANEH; CZAJA, TOMASZ PAWEL; AÑÓN, MARÍA CRISTINA; ABRAHAM, ANALÍA G.; AHRNÉ, LILIA

Impact of wet-mix total solids content and heat treatment on physicochemical and techno-functional properties of infant milk formula powders

POWDER TECHNOLOGY; Año: 2021 vol. 390 p. 473 - 481

BÁEZ, JESSICA; FERNÁNDEZ-FERNÁNDEZ, ADRIANA M.; TIRONI, VALERIA; BOLLATI-FOGOLÍN, MARIELA; AÑÓN, MARÍA C.; MEDRANO-FERNÁNDEZ, ALEJANDRA

Identification and characterization of antioxidant peptides obtained from the bioaccessible fraction of α-lactalbumin hydrolysate

JOURNAL OF FOOD SCIENCE; Año: 2021 vol. 86 p. 4479 - 4490

SUÁREZ, SANTIAGO; APHALO, PAULA; RINALDI, GUSTAVO; AÑÓN, MARIA CRISTINA; QUIROGA, ALEJANDRA

Effect of amaranth proteins on the RAS system. In vitro, in vivo and ex vivo assays

FOOD CHEMISTRY; Año: 2020 vol. 308

BENITEZ, LUCAS O.; CASTAGNINI, JUAN M.; AÑÓN, M. CRISTINA; SALGADO, PABLO R.

Development of oil-in-water emulsions based on rice bran oil and soybean meal as the basis of food products able to be included in ketogenic diets

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

RODRÍGUEZ ARZUAGA, MARIANA; BOSCH, ALEJANDRA; AÑÓN, MARÍA CRISTINA; ABRAHAM, ANALÍA GRACIELA

Heat induced conformational changes of whey proteins in model infant formulae: Effect of casein and inulin

INTERNATIONAL DAIRY JOURNAL; Lugar: Amsterdam; Año: 2020 vol. 105

SUAREZ, SANTIAGO E.; MU, TAI-HUA; SUAREZ, SANTIAGO E.; AÑÓN, MARÍA CRISTINA

Antioxidant activity, nutritional, and phenolic composition of sweet potato leaves as affected by harvesting period

International Journal of Food Properties; Año: 2020 vol. 23 p. 168 - 178

SUÁREZ, SANTIAGO; APHALO, PAULA; RINALDI, GUSTAVO; QUIROGA, ALEJANDRA; AÑÓN, MARÍA CRISTINA

Data set on effect of amaranth proteins on the RAS system. In vitro, in vivo and ex vivo assays

Data in Brief; Año: 2020 vol. 29

NARDO, AGUSTINA E.; SUÁREZ, SANTIAGO; QUIROGA, ALEJANDRA V.; AÑÓN, MARÍA CRISTINA

Amaranth as a Source of Antihypertensive Peptides

Frontiers in Plant Science; Año: 2020 vol. 11

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

Development of a High Protein Beverage Based on Amaranth

PLANT FOODS FOR HUMAN NUTRITION; Año: 2020

PINCIROLI, MARÍA; APHALO, PAULA; NARDO, AGUSTINA E.; AÑÓN, MARÍA C.; QUIROGA, ALEJANDRA V.

Broken Rice as a Potential Functional Ingredient with Inhibitory Activity of Renin and Angiotensin-Converting Enzyme(ACE)

PLANT FOODS FOR HUMAN NUTRITION; Año: 2019 vol. 74 p. 405 - 413

SISTI M.; SCILINGO AA; AÑON, MARÍA CRISTINA

Effect of the incorporation of amaranth (Amaranthus mantegazzianus) into fat- and cholesterol-rich diets for Wistar rats

JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 2019

SABBIONE, ANA CLARA; OGUTU, FREDRICK ONYANGO; SCILINGO, ADRIANA; ZHANG, MIAO; AÑÓN, MARÍA CRISTINA; MU, TAI-HUA

Antiproliferative Effect of Amaranth Proteins and Peptides on HT-29 Human Colon Tumor Cell Line

PLANT FOODS FOR HUMAN NUTRITION; Año: 2019 vol. 74 p. 107 - 114

SABBIONE, ANA CLARA; SUÁREZ, SANTIAGO; AÑÓN, MARÍA CRISTINA; SCILINGO, ADRIANA

Amaranth functional cookies exert potential antithrombotic and antihypertensive activities

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2019 vol. 54 p. 1506 - 1513

SUÁREZ, SANTIAGO; AÑÓN, MARÍA CRISTINA

Amaranth proteins emulsions as delivery system of Angiotensin-I converting enzyme inhibitory peptides

FOOD HYDROCOLLOIDS; Año: 2019 vol. 90 p. 154 - 161

NARDO, AGUSTINA E.; AÑÓN, MARÍA C.; QUIROGA, ALEJANDRA V.

Identification of renin inhibitors peptides from amaranth proteins by docking protocols

Journal of Functional Foods; Año: 2019

ABIRACHED, C; MEDRANO A; AÑON, MARÍA CRISTINA; PANIZZOLO, L.A

Effect of acid modification of soy glycinin on its interfacial and emulsifying properties

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Lugar: Berlin; Año: 2018

CONDÉS, MARÍA CECILIA; AÑÓN, MARÍA CRISTINA; DUFRESNE, ALAIN; MAURI, ADRIANA NOEMI

Composite and nanocomposite films based on amaranth biopolymers

FOOD HYDROCOLLOIDS; Año: 2018 vol. 74 p. 159 - 167

SUAREZ, SANTIAGO E.; AÑÓN, MARÍA CRISTINA

Comparative behaviour of solutions and dispersions of amaranth proteins on their emulsifying properties

FOOD HYDROCOLLOIDS; Año: 2018 vol. 74 p. 115 - 123

NARDO, AGUSTINA E.; AÑÓN, M CRISTINA; PARISI, GUSTAVO

Large-scale mapping of bioactive peptides in structural and sequence space

PLOS ONE; Año: 2018 vol. 13 p. 1 - 14

SABBIONE, ANA CLARA; LUNA-VITAL, DIEGO; SCILINGO, ADRIANA; AÑÓN, MARÍA CRISTINA; GONZÁLEZ DE MEJÍA, ELVIRA

Amaranth peptides decreased the activity and expression of cellular tissue factor on LPS activated THP-1 human monocytes

Food and Function; Año: 2018 vol. 9 p. 3823 - 3834

APHALO P; NARDO, A; AÑON, MARÍA CRISTINA; QUIROGA AV

In vitro Modulation of Renin-Angiotensin System Enzymes by Amaranth (Amaranthus hypochondriacus) Protein-derived Peptides: Alternative Mechanisms Different from ACE Inhibition

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: Londres; Año: 2017

BOLONTRADE, A.J.; SCILINGO, A.A; AÑON, MARÍA CRISTINA

Amaranth proteins foaming properties: film rheology and foam stability. Part 2

COLLOIDS AND SURFACES B-BIOINTERFACES; Lugar: Amsterdam; Año: 2016

SABBIONES, A.C; NARDO, A; AÑON, MARÍA CRISTINA; SCILINGO, A.A

Amaranth peptides with antithrombotic activity released by simulated gastrointestinal digestion

Journal of Functional Foods; Año: 2016 vol. 20 p. 204 - 214

MORONTA J; SMALDINI P; DOCENA, G; AÑON, MARÍA CRISTINA

A peptide of amaranth was targeted as containing a sequence with potential anti-inflammatory propertie

Journal of Functional Foods; Año: 2016 vol. 21 p. 463 - 473

SABBIONE A.C; RINALDI G; AÑON, MARÍA CRISTINA; SCILINGO A

Antithrombotic effects of amaranth proteins in rats

PLANT FOODS FOR HUMAN NUTRITION; Lugar: Berlin; Año: 2016 vol. 71 p. 19 - 27

SABBIONE, A.C; IBAÑEZ S.M; MARTINEZ E.N; AÑON, MARÍA CRISTINA ; SCILINGO A

Antithrombotic and antioxidant activity of amaranth hydrolysate obtained by activation of an endogenous protease

PLANT FOODS FOR HUMAN NUTRITION; Lugar: Berlin; Año: 2016 vol. 71 p. 1 - 9

ORSINI DELGADO MC; NARDO, A; PAVLOVIC, M; ROGNIAUX H; AÑON, MARÍA CRISTINA; TIRONI VA

Identification and characterization of antioxidant peptides obtained by gastrointestinal digestion of amaranth proteins

FOOD CHEMISTRY; Lugar: Amsterdam; Año: 2016 vol. 197 p. 1160 - 1167

MORONTA, J; SMALDINI P; FOSSATI C.A.; AÑON, MARÍA CRISTINA; DOCENA, G

The anti-inflammatory SSEDIKE peptide from Amaranth seeds modulates IgE-mediated food allergy

Journal of Functional Foods; Año: 2016 vol. 25 p. 579 - 587

ABIRACHED C; MEDRANO, C.A; MOYNA P; AÑON, MARÍA CRISTINA; PANIZZOLO L.

Effect of acid treatment on interfacial and foam properties of soy proteins

Journal of Food Science and Engineering; Lugar: New York; Año: 2015 vol. 5 p. 1 - 13

CONDÉS M.C.; AÑON, MARÍA CRISTINA; MAURI A.N.

Amaranth protein films prepared with high-pressure treated proteins

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2015 vol. 166 p. 38 - 44

PANIZZOLO, L.A; AÑON, MARÍA CRISTINA

Emulsifying properties of hydrolysates isolated from soybean protein

International Journal of Nutrition and Food Science; Lugar: New York; Año: 2015 vol. 4 p. 223 - 233

PANIZZOLO, L.A; AÑON, MARÍA CRISTINA

Foaming properties of soy protein isolate hydrolysates

Journal of Food and Nutrition Sciences; Lugar: New York; Año: 2015 vol. 3 p. 1 - 9

ORSINI M.C.; GALLEANO M; AÑON, MARÍA CRISTINA; TIRONI, V. A

Amaranth peptides from simulated gastrointestinal digestion: antioxidant activity against reactive species

PLANT FOODS FOR HUMAN NUTRITION; Lugar: Berlin; Año: 2015 vol. 70 p. 27 - 34

QUIROGA, A.V; BARRIO D.A.; AÑON, MARÍA CRISTINA

Amaranth lectins present potencial antitumor properties

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2015 vol. 60 p. 468 - 475

SABBIONES, A.C; SCILINGO, A.A; AÑON, MARÍA CRISTINA

Potential antithrombotic activity detected in Amaranth proteins and its hydrolysates

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2015 vol. 60 p. 171 - 177

LADO, M.B; BURINI, J.; RINALDI, G; AÑON, MARÍA CRISTINA; TIRONI, V. A

Effect of the diet addition of amaranth (Amaranthus mantegazzianus) protein isolate on antioxidant status, lipid profiles and blood pressure of rats

PLANT FOODS FOR HUMAN NUTRITION; Lugar: Berlin; Año: 2015 vol. 70 p. 371 - 379

APHALO P; MARTINEZ E.N; AÑON, MARÍA CRISTINA

?Amaranth sprouts: a potential health promoting and nutritive natural food?

INTERNATIONAL JOURNAL OF FOOD PROPERTIES; Lugar: Londres; Año: 2015 vol. 18 p. 2688 - 2692

MANASSERO CA; VAUDAGNA S; AÑON, MARÍA CRISTINA; SPERONI F.

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

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

CONDES, M, C; AÑON, MARÍA CRISTINA; MAURI, A, N; DUFRESNE, A

Amaranth protein films reinforced with maize starch nanocrystals

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2015 vol. 47 p. 146 - 157

FALOMIR-LOCKHART, A.H.; ROGBERG-MUÑOZ, A.; PAPALEO-MAZZUCCO, J.; GOSZCZYNSKI, D.E.; LIRÓN, J.P.; FERNÁNDEZ, M.E.; AÑON, M.C.; MELUCCI, L.M.; GIOVAMBATTISTA, G.

Study of the influence of genes related to muscle oxidative processes on beef color

MEAT SCIENCE; Año: 2015 vol. 108 p. 17 - 20

MANASSERO CA; VAUDAGNA S; AÑON, MARÍA CRISTINA; SPERONI F.

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. 43 p. 629 - 635

PANIZZOLO, L.A; MUSSIO, L.E; AÑON MARIA CRISTINA

A kinetic model for discribing the effect of proteins on the air-water interface tension

Journal of Food Science and Engineering; Lugar: Libertyville; Año: 2014 vol. 4 p. 282 - 290

PANIZZOLO, L.A; MUSSIO, L.E; AÑON, MARÍA CRISTINA

Kinetics for discribing the creaming of proteins ?stabilized o/w emulsions by multiple light scattering

Journal of Food Science and Engineering; Lugar: Libertyville; Año: 2014 vol. 4 p. 236 - 243

TIRONI, V. A; AÑON, MARÍA CRISTINA

Antioxidant activity of amaranth protein hydrolysate against thermal oxidation of vegetable oils

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Lugar: Berlin; Año: 2014 vol. 91 p. 1583 - 1594

SANCHEZ, D.B.O; PUPPO, M.C; AÑON, MARÍA CRISTINA; RIBOTTA P.D.; LEON A.E.; TADINI, C.C.

Effect of maize resistant starch and transglutaminase: A study of fundamental and empirical rheology properties of pan bread dough

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2014 vol. 7 p. 2865 - 2876

CORREA, M.J; FERRER, E; AÑÓN MC; FERRERO C

Interaction of modified celluloses and pectins with gluten proteins

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2014 vol. 35 p. 91 - 99

MEDRANO A.; ABIRACHED M.C.; ARAUJO, A.C; PANIZZOLO, L.A; MOYNA, P.; AÑON, MARÍA CRISTINA

Correlation of average hydrophobicity, water/air interface surface rheological properties and foaming properties of proteins

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: London; Año: 2013 vol. 18 p. 187 - 193

F. SPERONI; AÑÓN MC

Cold-set gelation of high pressure-treated soybean proteins

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

AVANZA M.V; ACEVEDO, B; CHAVES, M.G; AÑÓN, M.C

Nutritional and anti-nutritional characterization of four cowpea varieties under thermal treatments: Canonical discriminant analysis.”

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2013 vol. 51 p. 148 - 157

GÓMEZ, A.V; FERRER, E.G; AÑÓN, M.C; PUPPO, M.C

“Changes in secondary structure of gluten proteins due to emulsifiers”

JOURNAL OF MOLECULAR STRUCTURE THEOCHEM; Lugar: Amsterdam; Año: 2013 vol. 1033 p. 51 - 58

ANALÍA V. GÓMEZ ; DIANA BUCHNER ; CARMEN C. TADINI ; MARÍA C. AÑÓN; MARÍA C. PUPPO

Emulsifiers: Effects on Quality of Fibre-Enriched Wheat Bread

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2013 vol. 6 p. 1228 - 1239

MARÍA CECILIA CONDÉS; MARÍA CRISTINA AÑÓN; ADRIANA NOEMÍ MAURI

Amaranth protein films from thermally treated proteins

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2013 vol. 119 p. 573 - 579

AGUSTÍN J. BOLONTRADE; ADRIANA A. SCILINGO; MARÍA C. AÑÓN

Amaranth proteins foaming properties: Adsorption kinetics and foam formation-Part 1

COLLOIDS AND SURFACES B-BIOINTERFACES; Año: 2013 vol. 105 p. 319 - 327

JORGE L. VENTUREIRA; AGUSTÍN J. BOLONTRADE; FRANCISCO SPERONI; ELISABETH DAVID-BRIAND; ADRIANA A. SCILINGO; MARIE-HÉLÈNE ROPERS; FRANK BOURY; MARÍA C. AÑÓN; MARC ANTON

Interfacial and emulsifying properties of amaranth (Amaranthus hypochondriacus)

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

MEDRANO, A; ABIRACHED, C; PANIZZOLO, L; MOYNA, P; AÑON, M.C

The effect of glycation on oilewater emulsion properties of b-lactoglobulin

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2012 vol. 45 p. 253 - 260

PANIZZOLO, L.A; MUSSIO, L.E; AÑÓN, M.C.

A KINETIC DESCRIPTION FOR THE DESTABILIZATION PROCESS OF PROTEIN FOAMS

INTERNATIONAL JOURNAL OF FOOD PROPERTIES; Año: 2012 vol. 15 p. 60 - 68

MARÍA 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; Año: 2012 vol. 14 p. 11 - 17

GOMEZ, A; FERRER, E; AÑON, M.C; PUPPO, M.C

“Analysis of soluble proteins/aggregates derived from gluten-emulsifiers systems”

FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2012 vol. 46 p. 62 - 68

MEDRANO A; ABIRACHED C; ARAUJO A.C; PANIZZOLO L; MOYNA P; AÑÓN M.C

“Correlation of average hydrophobicity, water/air interface surface rheological properties and foaming properties of proteins

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2012 vol. 18 p. 187 - 193

J.L. VENTUREIRA; E.N. MARTÍNEZ; M.C. AÑÓN

Effect of acid treatment on structural and foaming properties of soy amaranth protein mixtures

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2012 vol. 29 p. 272 - 279

ABIRACHED, C; MEDRANO, C.A; ARAUJO, A.C; MOYNA, P; AÑÓN, M.C; PANIZZOLO, L.A

Comparison of Interfacial and Foaming Properties of Soy and Whey Protein Isolates

Journal of Food Science and Engineering; Año: 2012 vol. 2 p. 376 - 381

C.S. MARTINEZ; P.D. RIBOTTA; A.E.LEON; M.C. AÑON

COLOUR ASSESSMENT ON BREAD WHEAT AND TRITICALE FRESH PASTA

INTERNATIONAL JOURNAL OF FOOD PROPERTIES; Lugar: Londres; Año: 2012 vol. 15 p. 1054 - 1068

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

"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

AVANZA, M.V; CHAVES, M.G; ACEVEDO, B; AÑÓN, M.C

“Functional properties and microstructures of cowpea cultivated in the NEA-Argentina”

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2012 vol. 49 p. 123 - 130

QUIROGA, A.; AÑÓN, M.C; MARTÍNEZ, N.E; VENTUREIRA, J; APHALO, P

Physicochemical, functional and angiotensin converting enzyme inhibitory properties of amaranth (Amaranthus hypochondriacus) 7S globulin

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: LOndres; Año: 2012 vol. 92 p. 397 - 403

MARIANA FRITZ; BRUNO VECCHI; GUSTAVO RINALDI; MARÍA CRISTINA AÑÓN

Amaranth seed protein hydrolysates have in vivo and in vitro

FOOD CHEMISTRY; Año: 2011 vol. 126 p. 878 - 884

A. ROGBERG-MUÑOZ; L. MELUCCI; A. PRANDO; E.E. VILLEGAS-CASTAGNASSO; M.V. RIPOLI; P. PERAL-GARCÍA; A. BALDO; M.C. AÑON; G. GIOVAMBATTISTA

Association of bovine chromosome 5 markers with birth and weaning

LIVESTOCK SCIENCE; Año: 2011 vol. 135 p. 124 - 130

ALEJANDRA QUIROGA; E. NORA MARTI´NEZ; HE´ LE` NE ROGNIAUX; AUDREY GEAIRON; AÑON, M:C

“Amaranth (Amaranthus hypochondriacus) vicilin susbunit structure”

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 2011 vol. 58 p. 12957 - 12963

A. GÓMEZ; C. FERRERO; A. CALVELO; M.C. AÑÓN; M.C. PUPPO

EFFECT OF MIXING TIME ON STRUCTURAL

INTERNATIONAL JOURNAL OF FOOD PROPERTIES; Año: 2011 vol. 14 p. 583 - 598

ORSINI DELGADO, M.C; TIRONI V; AÑON M.C

Antioxidant activity of amaranth protein or their hydrolysates under simulated

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2011 vol. 44 p. 1752 - 1760

EVELINA G. FERRER; ANALÍA V. GÓMEZ; MARÍA C. AÑÓN; MARÍA C. PUPPO

Structural changes in gluten protein structure after addition of emulsifier. A

SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY.; Año: 2011 vol. 79 p. 278 - 281

AÑON. M.C; M. DE LAMBALLERIE; F. SPERONI

Influence of NaCl concentration and high pressure treatment on thermal

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

ABIRACHED, C; MEDRANO, A; PANIZZOLO, L.A; MOYNA, P; AÑON, M.C

Desestabilización de emulsiones aceite-agua preparadas con proteínas de soja

INNOTEC; Año: 2011 vol. 6 p. 7 - 10

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

"b-Conglycin and glycinin soybean proteins emulsions trated by a combined temperature-high pressure process"

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

TIRONI V; TOMAS M.C.; AÑÓN M.C.

Quality loss during the frozen storage of sea salmon (Pseudopercis semifasciata). Effect of rosemary (Rossmarinusofficinalis L.) extract

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2010 vol. 43 p. 262 - 273

ITURRIAGA L.; LOPEZ DE MISHIMA B.; AÑÓN M.C.

A study of the retrogradation process in five Argentine rice starches

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2010 vol. 43 p. 670 - 674

CORREA, M.J; AÑÓN M.C; PEREZ G.; FERRERO C.

Effect of modified celluloses on dough rheology and microstructure

FOOD RESEARCH INTERNATIONAL; Año: 2010 vol. 43 p. 780 - 789

BARRIO, D.A; AÑÓN M.C

Potencial antitumoral properties of proteins isolated from Amaranth seeds”

EUROPEAN JOURNAL OF NUTRITION; Año: 2010 vol. 49 p. 73 - 82

TIRONI, V; AÑÓN, M.C

Amaranth proteins as a source of antioxidant peptides. Effect of proteolysis

FOOD RESEARCH INTERNATIONAL; Año: 2010 vol. 43 p. 315 - 322

VENTUREIRA, J; MARTÍNEZ, E.N; AÑÓN, M.C

Stability of oil:water emulsions of amaranth proteins. Effect of hydrolysis and pH

FOOD HYDROCOLLOIDS; Año: 2010 vol. 24 p. 551 - 559

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

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

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2010 vol. 43 p. 1347 - 1355

RIBOTTA, P.D; PÉREZ, G.T; AÑÓN, M.C; LÉON, A.L

Optimization of additive combination for improved soy-wheat bread quality

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2010 vol. 3 p. 395 - 405

SPERONI, F; MILESI, V; AÑÓN, M.C

Interactions between polyphenols and soybean proteins: Applications in soybean-protein–isolate production

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

QUIROGA, A; AÑÓN, M.C; PUPPO, M.C

"Characterization of soybean protein fatty-acid systems"

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Año: 2010 vol. 87 p. 507 - 514

ROGBERG-MUÑOZ, A; PRANDO, A; MELUCCI, L; VILLEGAS, E.E; RIPOLLI, M.V; PERAL-GARCIA, P; BALDO, A; AÑON, M.C; GIOVAMBATTISTA, G

Possible association of markers on bovine chromosome 5 with growth and fat traits in Hereford cattle raized under extensive conditions”

ANIMAL GENETICS; Año: 2010 vol. 132 p. 186 - 188

ABUGOCH, L; MARTINEZ, E.N; AÑON, M.C

Influence of pH on structure and function of amaranth(Amaranhtus Hypochondriacus) proteins isolates”

CEREAL CHEMISTRY; Año: 2010 vol. 87 p. 448 - 453

ABUGOCH L.; CASTRO E; TAPIA C.; AÑÓN M.C.; GAJARDO P; VILLAROEL A.

Stability of quinoa flour proteins (Chenopodium quinoaWilld.) during storage

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2009 vol. 44 p. 2013 - 2020

QUIROGA A; MARTINEZ E.N; ROGNIAUX H; GEAIRON, A; AÑÓN M.C.

Globulin-p and 11S-globulin from Amaranthus Hypochondriacus: are two isoforms of the 11S-globulin

PROTEIN JOURNAL; Año: 2009 vol. 28 p. 457 - 467

SPERONI F; REBOLLEDO A; SALEMME S.V; ROLDAN-PALOMO P.P.R; RIMORINI L.; AÑÓN M.C; SPINILLO A; TANZI F; MILESI V

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

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

DENAVI G; PEREZ-MATEOS M.; AÑÓN M.C.; MONTERO P.; MAURI A.N; GOMEZ-GUILLEN M.C.

Structural and functional properties of soy protein isolate and cod gelatin blend films

FOOD HYDROCOLLOIDS; Año: 2009 vol. 90 p. 341 - 349

PINCIROLI M; VIDAL A.; AÑÓN M.C; MARTINEZ E.N

Comparison between protein functional properties of two rice cultivars

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2009 vol. 42 p. 1605 - 1610

APHALO P; MARTÍNEZ E.N.; AÑÓN M.C

Structural modifications of amaranth proteins during germination

PROTEIN JOURNAL; Año: 2009 vol. 28 p. 131 - 138

VECCHI B.; AÑÓN M.C

Two novel anti hypertensive tetrapeptides from Amaranthus Hipochondriacus 11S globulin

PHYTOCHEMISTRY; Año: 2009 vol. 70 p. 864 - 870

TIRONI V; TOMAS M.C.; AÑÓN M.C

Lipid oxidation in chilled sea salmon (Pseudopercis semifasciata). Effect of the application of rosemary extracts (Rossmarinus officinalis L.)

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

CONDÉS M.C.; SCILINGO, A.; AÑÓN M.C

Characterization of amaranth proteins modified by trypsin proteolysis. Structural and functional changes

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2009 vol. 42 p. 963 - 970

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

Gelation of soybean proteins induced by sequentail high pressure and thermal treatment

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

MEDRANO, A; ABIRACHED, M.C; PANIZZOLO, L.A; MOYNA, P; AÑÓN, M.C

The effect of glycosylation on foam and structural properties of â-lactoglobulin

FOOD CHEMISTRY; Año: 2009 vol. 113 p. 127 - 133

DENAVI, G.A; PÉREZ-MATEOS, M; AÑÓN, M.C; MONTERO, P; MAURI, A.N; GÓMEZ-GUILLÉN, M.C

Effects of drying conditions on some physical properties of soy protein films

JOURNAL OF FOOD ENGINEERING; Año: 2009 vol. 90 p. 341 - 349

BRUNO VECCHI; AÑON, M, C

ACE inhibitory tetrapeptides from Amaranthus hypochondriacus 11S globulin

PHYTOCHEMISTRY REVIEWS; Lugar: Berlin; Año: 2009 vol. 70 p. 864 - 870

MAURI A.N; AÑÓN M.C

Mechanical and physical properties of soy protein films with pH modified microstructures

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Año: 2008 vol. 14 p. 119 - 125

MOLINA, M.I; CRICOSTA, A; AÑÓN, M.C; PETRUCCELLI, S

Mature Amaranth hypochondriacus seeds contain non-processed 11S precursors

PHYTOCHEMISTRY; Año: 2008 vol. 69 p. 58 - 65

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

LIZARRAGA, M.S; PAN, L.G; AÑÓN, M.C; SANTIAGO, L.G

Stability of concentrated emulsions measured by optical and rheological methods. Effect of processing conditions. I. Whey Protein Concentrate

FOOD HYDROCOLLOIDS; Año: 2008 vol. 22 p. 868 - 872

DRAGO, S; GONZALEZ, R.J; AÑÓN, M.C

“Application of surface response methodology to optimize hydrolysis of wheat gluten and characterization of selected hydrolysate fractions”

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2008 vol. 88 p. 1415 - 1422

RIBOTTA, P.D; PÉREZ, G.T; AÑÓN, M.C; LÉON, A.L

Optimization of additive combination for improved soy-wheat bread quality

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2008

GONZALEZ, R., TOSSI, E., RE, E., AÑÓN, M.C., PILOSOF, A.M.R. MARTINEZ, K.

Amaranth starch-rich fraction properties modified by high-temperature heating

FOOD CHEMISTRY; Año: 2007 vol. 103 p. 927 - 934

SPERONI AGUIRRE, F.J., MILESI, V., AÑÓN, M.C.

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

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

CHEL-GUERRERO, L., SCILINGO, A.A., GALLEGOS TINTORÉ, S., DÁVILA, G., AÑÓN, M.C.

Physicochemical and structural characterization of Lima Bean (Phaseolus lunatus) globulins

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2007 vol. 40 p. 1537 - 1544

TIRONI, V.A., TOMÁS, M.C., AÑÓN, M.C.

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

SPERONI, F., REBOLLEDO, A., SALEMME, S., AÑÓN, M.C., TANZI, F., MILESI, V.

Genistein inhibits contractile force, intracellular Ca+2 increase and Ca+2 oscillations induced by serotonin in rat aortic smooth muscle

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

TAPIA BLACIDO, D., MAURI, A.N., MENEGALLI, F., SOBRAL, P.J.A., AÑÓN, M.C.,

Contribution of the starch, protein and lipid fractions in the physical, termal and structural properties of Amaranth (Amaranth caudatus) flour films

JOURNAL OF FOOD SCIENCE; Año: 2007 vol. 75 p. 293 - 300

RIBOTTA, P.D., COLOMBO, A., LÉON, A.E., AÑÓN, M.C.

Effect of soy protein on physical and rheological properties of wheat starch

STARCH/STARKE; Año: 2007 vol. 59 p. 614 - 623

MARTÍNEZ, C.A., RIBOTTA, P.D., LÉON, A.E., AÑÓN, M.C.

Physical, sensory and chemical evolution of cooked spaghetti

JOURNAL OF TEXTURE STUDIES; Año: 2007 vol. 38 p. 666 - 683

QUIROGA, A.V.; MARTÍNEZ, N.E.; AÑÓN, M.C.

Amaranth globulin polypeptide heterogeneity

The Protein Journal; Año: 2007 vol. 26 p. 327 - 333

GONZALEZ, R; C. CARRARA; E. TOSI; AÑÓN M.C; A. PILOSOF

Modification of the functional and structural properties of amaranth starch by fluidised bed and extrusion heating processes

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2007 vol. 40 p. 136 - 143

CONCELLÓN, A; AÑÓN, M.C; CHAVES, A.R

Effect of low temperature storage on physical and physiological characteristics of eggplant fruit (Solanum melongena L.)

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2007 vol. 40 p. 389 - 396

AVANZA, M.V; AÑÓN, M.C

Effect of thermal treatment on the proteins of amaranth isolates

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2007 vol. 87 p. 616 - 623

REBOLLEDO A.; SPERONI F.; RAINGO J; SALEMME S.V.; TANZI F; MUNIN V; AÑÓN M.C.; MILESI V

Tha Na/Ca exchanger is active and working in the reverse mode in human umbilical artery smooth muscle cells

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

ITURRIAGA, L. LOPEZ DE MISHIMA, B.; AÑÓN, M.C.

Effect of amylose on starch pastes viscoelasticity and cooked grains stickness in rice from seven argentine genotypes

FOOD RESEARCH INTERNATIONAL; Año: 2006 vol. 39 p. 660 - 666

BUSTAMANTE C.A.; ROSLI H.G.; AÑÓN M:C.; CIVELLO P.M; MARTINEZ G.A

Beta-Xylosidase in strawberry fruit: Isolation of a full-lenght gene and analysis of tis expression and enzymatic activity in cultivars with contrasting firmess

PLANT SCIENCE; Año: 2006 vol. 171 p. 497 - 504

MAURI A.N; AÑÓN M.C.

Effect of solution pH and some structural properties of soybean protein films

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2006 vol. 86 p. 1064 - 1072

RODRIGUEZ PATINO, J.M., RODRIGUEZ NIÑO, M.R., CARRERA SANCHEZ, C., MOLINA ORTIZ, S.E., AÑON, M.C.

Dilatational properties of soy globulin adsorbed films at the air –water interface from acidic solutions

JOURNAL OF FOOD ENGINEERING; Año: 2005 vol. 68 p. 429 - 437

CONCELLÓN, A., AÑÓN, M.C. CHAVES, A.R.

Effect of Chilling on Ethylene Production in Eggplant Fruit

FOOD CHEMISTRY; Año: 2005 vol. 92 p. 63 - 69

PUPPO, M.C; SPERONI, F., CHAPLEAU, N.; DE LAMBALLERIE-ANTON, M.; AÑÓN, M.C.; ANTON, M.

Effect of high-pressure treatment on emulsifying properties of soybean proteins

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

RIBOTTA, P.D., LEÓN, A.E., PEREZ, G.T., AÑÓN, M.C.,

Electrophoresis studies for determining wheat-soy protein interactions in dough and bread

EUROPEAN FOOD RESEARCH AND TECHNOLOGY; Año: 2005 vol. 221 p. 48 - 53

AVANZA, M.V., PUPPO, M.C., AÑÓN, M.C.

Structural characterization of amaranth protein gels

JOURNAL OF FOOD SCIENCE; Año: 2005 vol. 70 p. 223 - 229

AVANZA, M.V., PUPPO, M.C., AÑÓN, M.C.

Rheological characterization of amaranth protein gels

FOOD HYDROCOLLOIDS; Año: 2005 vol. 19 p. 889 - 898

BERNARDINO-NICANOR, A., SCILINGO, A.A., AÑÓN, M.C., DÁVILA ORTIZ, G.

Functional properties from the Guava seed glutelins

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 2005 vol. 53 p. 3613 - 3617

PETRUCCELLI, S., CHIRDO, F.G., AÑÓN, M.C.

Immunochemical reactivity of soybean b-conglycinin subunits

FOOD AND AGRICULTURAL IMMUNOLOGY; Año: 2005 vol. 16 p. 17 - 28

SPERONI, F.; PUPPO, M.C., CHAPLEAU, N., DE LAMBALLERIE, M., CASTELLANI, O., AÑÓN, M.C.; AND ANTON, M.

High- pressure induced physicochemical and functional modifications of low-density lipoproteins form hen egg yolk”

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

GARROTE, G.L., SERRADELL, M.A.; ABRAHAM, A.G.; AÑÓN, M.C.; FOSSATI, C.A.; DE ANTONI, G.L.

Development of an immunochemical method to detect Lactobacillus kefir

FOOD AND AGRICULTURAL IMMUNOLOGY; Año: 2005 vol. 16 p. 221 - 233

PUPPO, M.C., CALVELO, A., AÑÓN, M.C.

Physicochemical and rheological caracterization of wheat flour dough

CEREAL CHEMISTRY; Año: 2005 vol. 82 p. 173 - 181

RIBOTTA, P.D., AMULPHI, S.A., LEÓN, A.E., AÑÓN, M.C.

Effect of soybean addition on the rheological

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2005 vol. 85 p. 1889 - 1896

BERNARDINO-NICANOR, A., SCILINGO, A.A., AÑÓN, M.C., DÁVILA ORTIZ, G.

Guava seed storage protein. Fractionation and characterization

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2005 vol. 53 p. 3613 - 3617

MARTINI, S., AÑÓN, M.C.

Storage of sunflower-seeds: Variation on the wax content of the oil

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY; Año: 2005 vol. 107 p. 74 - 79

APHALO, P., CASTELLANI, O.F., MARTINEZ, E.N., AÑÓN, M.C.

Surface physicochemical properties of Globulin-P amaranth protein

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 2004 vol. 52 p. 616 - 622

CARRERA SANCHEZ, C., RODRIGUEZ NIÑO, M.R., MOLINA ORTIZ, S.E., AÑÓN, M.C., RODRIGUEZ PATINO, J.M.

Soy globulin spread films at the air-water interface

FOOD HYDROCOLLOIDS; Año: 2004 vol. 18 p. 345 - 347

SCILINGO, A.A., AÑON M.C.

Characterization of soybean protein isolates. The effect of calcium presence

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Año: 2004 vol. 81 p. 63 - 69

ITURRIAGA, L. LOPEZ DE MISHIMA, B.; AÑÓN, M.C.

Thermal and physicochemical characterization of seven Argentine rice flours and starches

FOOD RESEARCH INTERNATIONAL; Año: 2004 vol. 37 p. 439 - 447

CONCELLÓN, A, AÑÓN, M.C., CHAVES, A.R.

Characterisation and changes in polyphenol oxidase from eggplant fruit during storage at low temperature

FOOD CHEMISTRY; Año: 2004 vol. 88 p. 17 - 24

TIRONI, V., LÒPEZ, B.L., PELLEGRINO, N., AÑÓN, M.C., TOMÀS, M.C.

Malonaldehyde – induced microestructural modifications in myofibrillar proteins of sea salmon (Pseudopercis semifasciata).

JOURNAL OF FOOD SCIENCE; Año: 2004 vol. 69 p. 519 - 523

RIBOTTA, P.D., CUFFINI, S., LEÓN, A.E., AÑÓN, M.C.

The stailing of bread. An X-ray diffraction study

EUROPEAN FOOD RESEARCH AND TECHNOLOGY; Año: 2004 vol. 218 p. 219 - 223

MOLINA, M.I., PETRUCCELLI, S., AÑÓN, M.C.

Effect of pH and ionic strength modifications on thermal denaturation of sunflower (Helianthus annuus) 11S globulin

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 2004 vol. 52 p. 6023 - 6029

RIBOTTA, P.D., PEREZ, G., LEÓN, A.E., AÑÓN, M.C.

Effect of emulsifier and guar gum on microstructural, rheological and baking perfomance of frozen bread dough

FOOD HYDROCOLLOIDS; Año: 2004 vol. 18 p. 305 - 313

PAN, L., TOMÁS, M.C., AÑÓN, M.C.

Oil in water emulsions (o/w) formulated with sunflower lecithins: Vesicle formation and stability

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

PUPPO, M.C; CHAPLEAU, N.; SPERONI, F.; DE LAMBALLERIE-ANTON, M.; MICHEL, F., AÑÓN, M.C.; ANTON, M.

Physicochemical modifications of high-pressure treated soybean protein isolates

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

JOVANOVICH G; PUPPO M.C; GINER S.A.; AÑON, MARÍA CRISTINA

Water uptake by dehydration soy protein isolates. Comparison of equilibrium vapour sorption and water imbibing methods

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2003 vol. 56 p. 331 - 338

LILIAN E. ABUGOCH; E. NORA MARTIÄNEZ; M. CRISTINA AN÷OÄ N

Influence of the Extracting Solvent upon the Structural

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 2003 vol. 51 p. 4060 - 4065

MARTINI, S; AÑON, MARÍA CRISTINA

Crystallization of sunflower oil waxes

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Lugar: Berlin; Año: 2003 vol. 80 p. 525 - 532

, PUPPO, M.C; SORGENTINI, D.A; AÑON, MARÍA CRISTINA

Rheological properties of modified soy protein isolates emulsions

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Lugar: Berlin; Año: 2003 vol. 80 p. 605 - 611

RIBOTTA P.D.; A.E.LEON; AÑON, MARÍA CRISTINA

Effect of yeast freezing in frozen dough

CEREAL CHEMISTRY; Lugar: St. Paul; Año: 2003 vol. 80 p. 454 - 458

PÉREZ, GABRIELA T.; LEÓN, ALBERTO E.; RIBOTTA, PABLO D.; AGUIRRE, ALICIA; RUBIOLO, OSCAR J.; AÑÓN, MARÍA C.

Use of triticale flours in cracker-making

EUROPEAN FOOD RESEARCH AND TECHNOLOGY; Año: 2003 vol. 217 p. 134 - 137

RIBOTTA, PABLO D.; LEÓN, ALBERTO E.; AÑON, MARÍA CRISTINA

Effect of freezing and frozen storage on the gelatinization and retrogradation of amylopectin in dough baked in a differential scanning calorimeter

FOOD RESEARCH INTERNATIONAL; Año: 2003 vol. 36 p. 357 - 363

RODRÍGUEZ PATINO, JUAN M.; MOLINA ORTIZ, SARA E.; CARRERA SÁNCHEZ, CECILIO; RODRÍGUEZ NIÑO, MARIA ROSARIO; AÑÓN, MARIA CRISTINA

Dynamic properties of soy globulin adsorbed films at the air-water interface

JOURNAL OF COLLOID AND INTERFACE SCIENCE; Año: 2003 vol. 268 p. 50 - 57

RODRIGUEZ PATTINO J.M.; MOLINA ORTIZ S.E.; CARRERA SANCHEZ C; RODRIGUEZ NIÑO M.R.; AÑON, MARÍA CRISTINA

Behavior of soy globulin films at the air-water interface. Structural and dilatational properties of spread films

Industrial Engineering Chemistry Research; Año: 2003 vol. 42 p. 5011 - 5017

PAN, L.G., ; TOMÁS, M.C; AÑÓN, M.C

Effect of Sunflower Lecithins on the Stability

JOURNAL OF SURFACTANTS AND DETERGENTS; Año: 2002 vol. 5 p. 135 - 143

ROZENFELD P.; DOCENA G; FOSSATI C.A.; AÑON, MARÍA CRISTINA

Detection and identification of a soy protein component that cross reacts with caseins from cow milk

CLINICAL AND EXPERIMENTAL IMMUNOLOGY; Lugar: Londres; Año: 2002 vol. 130 p. 49 - 58

AÑÓN, M.C; SORGENTINI, D.A; WAGNER, J.R

Relationships between Different Hydration Properties of

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 2001 vol. 49 p. 4852 - 4858

PAN, L.G; NOLI, A; CAMPANA, A; BARRERA, M.A; TOMÁS. M.C; AÑÓN, M.C

“Influence of the operating conditions on acid degumming process in sunflower seed oil”

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

WAGNER, J.R; SORGENTINI, D.A; AÑÓN, M.C

“Relation between solubility and surface hydrophobicity as an indicator of modification during preparation processes of commercial and laboratory prepared soy proteins isolates”

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 2000 vol. 48 p. 3159 - 3165

PUPPO, M.C; SORGENTINI, D.A; AÑÓN, M.C

“Rheological study of dispersions prepared with modified soybean protein isolates”

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Año: 2000 vol. 77 p. 63 - 71

MOLINA ORTIZ, S.E; AÑON. M.C

“Analysis of products, mechanisms of reaction and some functional properties of soy protein hydrolysates”

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Año: 2000 vol. 77 p. 1293 - 1301

CASTELLANI, O.F; MARTINEZ, E.N; AÑÓN, M.C

“Amaranth globulins: structure modifications induced by enzymatic proteolysis”

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 2000 vol. 48 p. 5624 - 5629

PAN, L.G; CAMPANA, A; TOMÁS, M.C; AÑÓN, M.C

“A kinetic study of phospholipids extraction by degumming process in sunflower seed oil”

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

MARTINI, S; AÑÓN, M.C

“Determination of wax concentration in sunflower seed oil”

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Año: 2000 vol. 77 p. 1087 - 1092

PUPPO, M.C; AÑÓN, M.C

Soybean protein dispersions at acidic pH. Thermal and rheologial behavior”

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 1999 vol. 64 p. 50 - 56

CASTELLANI, F.O; MARTINEZ, N.E; AÑON, M.C

Role of Disulfide Bonds upon the Structural Stability of an

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 1999 vol. 47 p. 3001 - 3008

PUPPO, M.C; AÑÓN, M.C

“Rheological properties of acidic soybean protein gels: salt addition effect”

FOOD HYDROCOLLOIDS; Año: 1999 vol. 13 p. 167 - 176

JOVANOVICH G; AÑON, MARÍA CRISTINA

Amylose-lipid complex dissociation. A study of the kinetic parameters

BIOPOLYMERS; Lugar: New York; Año: 1999 vol. 49 p. 81 - 89

HERRERA M.L.; FALABELLA C.; MELGAREJO M.; AÑON, MARÍA C.

Isothermal crystallization of hydrogenated sunflower oil: II-Growth and solid fat content

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Lugar: Berlin; Año: 1999 vol. 76 p. 1 - 6

JOVANOVICH G; AÑÓN, M.C.

Amylose-lipid complex, physicochemical properties and the effects of different variables

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 1999 vol. 32 p. 95 - 101

PUPPO, M.C; AÑÓN, M.C

Effect of pH and Protein Concentration on Rheological Behavior of

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 1998 vol. 46 p. 3039 - 3046

CASTELLANI, O.F; MARTINEZ, E.N; AÑON, M.C

“Structural modification of an amaranth globulins induced by pH and NaCl”

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 1998 vol. 46 p. 4846 - 4853

PUPPO, M.C; AÑÓN, M.C

“Structural properties of heat-induced soy protein gels as affected by ionic strength and pH”

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 1998 vol. 46 p. 3583 - 3589

PAREDI, MARIA E.; TOMAS, MABEL C.; AÑON, MARÍA C.; CRUPKIN, MARCOS

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; Año: 1998 vol. 46 p. 3971 - 3976

A.E.LEON; JOVANOVICH G; AÑON, MARÍA C.

Gelatinization profiles of triticale starch in cookies as influenced by moisture and solutes

CEREAL CHEMISTRY; Lugar: St. Paul; Año: 1998 vol. 75 p. 617 - 623

HERRERA M.L.; FALABELLA C.; MELGAREJO M.; AÑON, MARÍA C.

Isothermal crystallization of hydrogenated sunflower oil: I- Nucleation

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Lugar: Berlin; Año: 1998 vol. 75 p. 1273 - 1280

CHIRDO, FERNANDO GABRIEL; AÑÓN, MARÍA CRISTINA; FOSSATI, CARLOS ALBERTO

Development of high-sensitive enzyme immunoassays for gliadin quantification using the streptavidin-biotin amplification system

FOOD AND AGRICULTURAL IMMUNOLOGY; Año: 1998 vol. 10 p. 143 - 155

RUMBO, M.; CHIRDO, F.G.; AÑÓN, M.C.; FOSSATI, C.A.

Detection and characterization of antibodies specific to food antigens (gliadin, ovalbumin and β-lactoglobulin) in human serum, saliva, colostrum and milk

CLINICAL AND EXPERIMENTAL IMMUNOLOGY; Año: 1998 vol. 112 p. 453 - 458

MARTINEZ, E.N; CASTELLANI, O.F; AÑÓN, M.C

Common molecular features among amaranth storage proteins”

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 1997 vol. 45 p. 3832 - 3839

CIVELLO P.M; MARTINEZ G.A; CHAVES, A.R; AÑÓN, MARÍA CRISTINA

Heat treatments delay ripening and postharvest decay of strawberry fruit

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Lugar: Washington; Año: 1997 vol. 45 p. 4589 - 4594

RUMBO, MARTIN; CHIRDO, FERNANDO GABRIEL; AÑÓN, MARIA CRISTINA; FOSSATI, CARLOS ALBERTO

Immunoblotting of gliadins separated by acid PAGE: Analysis of electrotransference conditions

FOOD AND AGRICULTURAL IMMUNOLOGY; Año: 1997 vol. 9 p. 135 - 139

PETRUCCELLI, S; AÑÓN, M.C

pH-Induced Modifications in the Thermal Stability of Soybean

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 1996 vol. 44 p. 3005 - 3009

WAGNER, J.R., ; SORGENTINI, D.A; AÑÓN, M.C

Thermal and Electrophoretic Behavior, Hydrophobicity, and Some

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 1996 vol. 44 p. 1881 - 1889

SCILINGO, A.A; AÑÓN, M.C

Calorimetric Study of Soybean Protein Isolates: Effect of Calcium

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 1996 vol. 44 p. 3751 - 3756

MARTINEZ, N.E; AÑÓN, M.C

Composition and Structural Characterization of Amaranth Protein

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 1996 vol. 44 p. 2523 - 2530

A.E.LEON; RUBIOLO A.; AÑÓN, MARIA CRISTINA

Use of triticale flours in cookies. Quality factors

CEREAL CHEMISTRY; Lugar: St. Paul; Año: 1996 vol. 73 p. 779 - 784

RUMBO, M; CHIRDO, FERNANDO GABRIEL; AÑON, MARÍA CRISTINA; FOSSATI C.A.

Analysis of structural properties and immunochemical reactivity of heat treated ovoalbumin

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Lugar: Washington; Año: 1996 vol. 44 p. 3793 - 3798

PAREDI, MARIA E.; TOMÁS. M.C; CRUPKIN, M; AÑON, MARÍA CRISTINA

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 p. 3812 - 3816

CIVELLO P.M; CHAVES, A.R; AÑON. M.C

Changes in protein composition during strawberry (Fragaria ananassa Duch.) fruit ripening

JOURNAL OF FOOD BIOCHEMISTRY; Lugar: Londres; Año: 1996 vol. 20 p. 135 - 153

KOCIUBINSKI G.; PEREZ, P.; AÑÓN MC; DE ANTONI G

A method of screening for highly inhibitory lactic acid bacteria

JOURNAL OF FOOD PROTECTION; Año: 1996 vol. 59 p. 739 - 745

SORGENTINI, D.A; WAGNER, J.R; AÑÓN, M.C

Effects of Thermal Treatment of Soy Protein Isolate on the

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 1995 vol. 43 p. 2471 - 2479

PETRUCCELLI, S; AÑÓN, M.C

Soy Protein Isolate Components and Their Interactions

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 1995 vol. 43 p. 1762 - 1767

PETRUCCELLI, S; AÑÓN, M.C

Partial Reduction of Soy Protein Isolate Disulfide Bonds

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 1995 vol. 43 p. 2001 - 2006

PETRUCCELLI, S; AÑÓN, M.C.

Thermal Aggregation of Soy Protein Isolates

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 1995 vol. 43 p. 3035 - 3041

CIVELLO P.M; MARTINEZ G.A; CHAVES, A.R; AÑÓN MC

Peroxidase from strawberry fruit (Fragaria ananassa Duch): partial purification and determination of some properties

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Lugar: Washington; Año: 1995 vol. 43 p. 2596 - 2601

PUPPO, M.C; LUPANO C.E; AÑÓN MC

Gelation of soy bean protein isolates in acidic conditions. Effect of pH and protein concentration

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Lugar: Washington; Año: 1995 vol. 43 p. 2356 - 2361

PAREDI, MARIA E.; DE VIDO DE MATTIO, N; TOMÁS. M.C; CRUPKIN, M; AÑÓN MC

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 - 1761

MARTINEZ G.A; CIVELLO P.M; CHAVES, A.R; AÑÓN MC

Partial characterization of chlorophyllase from strawberry fruit (Fragaria anassa duch)

JOURNAL OF FOOD BIOCHEMISTRY; Lugar: Londres; Año: 1995 vol. 18 p. 213 - 226

SEGURA, J.A; HERRERA M.L.; AÑÓN MC

Margarines. A rheological study

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Lugar: Berlin; Año: 1995 vol. 72 p. 375 - 378

CHIRDO, FERNANDO GABRIEL; FOSSATI C.A.; AÑÓN MC

Metachromatic effect in homologous groups of wheat, barley and rye prolamins

JOURNAL OF FOOD BIOCHEMISTRY; Lugar: Londres; Año: 1995 vol. 18 p. 185 - 197

PETRUCCELLI, S; AÑÓN, M.C.

Thermal aggregation of soy protein isolates

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Lugar: Washington; Año: 1995 vol. 43 p. 3035 - 3041

PETRUCCELLI, S; AÑÓN, M.C

Relationship between the Method of Obtention and the Structural

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 1994 vol. 42 p. 2170 - 2176

CHIRDO, FERNANDO GABRIEL; FOSSATI C.A.; AÑÓN MC

Fractionation of wheat, barley and rye prolamins by cation exchange FPLC

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Lugar: Washington; Año: 1994 vol. 42 p. 2460 - 2465

PETRUCCELLI, S; AÑÓN MC

Relationship between the method of obtention and the structural and functional properties of soy protein isolates. Part II: Surface properties

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Lugar: Washington; Año: 1994 vol. 42 p. 2460 - 2465

PAREDI, MARIA E.; TOMÁS, M.C; CRUPKIN, M; AÑÓN MC

Thermal denaturation of Aulacomya ater ater (Molina) myofibrillar proteins. A differential scanning calorimetric study

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

BOMBARARA N; A. PILOSOF; AÑÓN MC

Thermal stability of a neutral protease of Aspergillus oryzae

JOURNAL OF FOOD BIOCHEMISTRY; Lugar: Londres; Año: 1994 vol. 18 p. 31 - 41

PETRUCCELLI, S; ZAMPONI R.; JOVANOVICH G; AÑÓN MC

Characterization of fermented Cassava starches

JOURNAL OF FOOD BIOCHEMISTRY; Lugar: Londres; Año: 1993 vol. 17 p. 161 - 172

JOVANOVICH G; ZAMPONI R.; LUPANO C.E; AÑÓN MC

Effect of water content on the formation and dissociation of the amylose-lipid complex in wheat flour

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Lugar: Washington; Año: 1992 vol. 40 p. 1789 - 1793

HERRERA M.L.; SEGURA, J.A; RIVAROLA, G; AÑÓN MC

Relationship bRelationship between cooling rate and crystallization behavior of hydrogenated sunflower seed oil

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Lugar: Berlin; Año: 1992 vol. 69 p. 898 - 905

SORGENTINI, D.A; ARRESE, E.L; WAGNER, J.R; AÑÓN, M.C

Water Imbibing Capacity of Soy Protein Isolates: Influence of Protein

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 1991 vol. 39 p. 1386 - 1391

PETRUCCELLI, S; AÑÓN MC

Crystallization of waxes in sunflower seed oil: Effects on an inhibitor

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Lugar: Berlin; Año: 1991 vol. 40 p. 1930 - 1937

HERRERA M.L.; AÑÓN MC

Crystalline fractionation of hydrogenated sunflower seed oil. II DSC analysis

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Lugar: Berlin; Año: 1991 vol. 68 p. 799 - 803

HERRERA M.L.; SEGURA, J.A; AÑÓN MC

Crystalline fractionation of hydrogenated sunflower seed oil. I-HPLC analysis

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Lugar: Berlin; Año: 1991 vol. 68 p. 793 - 798

PEREZ, P.; DE ANTONI G; AÑÓN MC

Formate production by Streptococcus thermophilus cultures

JOURNAL OF DAIRY SCIENCE; Lugar: Champaign, Illinois; Año: 1991 vol. 74 p. 2850 - 2854

BEAS V.E.; WAGNER, J.R; AÑÓN MC; CRUPKIN, M

Thermal denaturation in fish muscle proteins during gelling. Effect of the spawning conditions

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 1991 vol. 56 p. 281 - 284

ARRESE, E.L; SORGENTINI, D.A; WAGNER, J.R.,; AÑÓN MC

Electrophoretic, solubility and functional properties of commercial soy protein isolates

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Lugar: Washington; Año: 1991 vol. 39 p. 1029 - 1032

WAGNER, J.R; AÑON, MARÍA CRISTINA

Influence of denaturation, hydrophobicity and sulfhydril content on solubility and water absorbing capacity of soy protein isolates

JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 1990 vol. 55 p. 765 - 770

LARSEN R.F.; AÑON, MARÍA CRISTINA

Effect of water activity of milk upon growth and acid production by mixed cultures of Sreptococcus thermophilus and Lactobacillus bulgaricus

JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 1990 vol. 55 p. 708 - 710

BEAS V.E.; WAGNER, J.R; CRUPKIN, M; AÑON, MARÍA CRISTINA

Thermal denaturation of hake (Merluccius hubbsi) myofibrillar proteins. A Differential Scanning Calorimetric and electrophoretic study

JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 1990 vol. 55 p. 683 - 687

SEGURA, J.A; HERRERA M.L.; AÑÓN MC

Storage of commercial margarine at different temperatures

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Lugar: Berlin; Año: 1990 vol. 67 p. 989 - 992

LUPANO C.E; AÑÓN MC

Drying and NaF alter viability and soluble proteins of germinating wheat seeds

JOURNAL OF FOOD BIOCHEMISTRY; Lugar: Londres; Año: 1990 vol. 14 p. 293 - 306

TOMAS M.C.; AÑÓN MC

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

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 1990 vol. 25 p. 718 - 721

CALIFANO A.N; AÑÓN MC

Differential scanning calorimetry of mung bean starch

JOURNAL OF DAIRY SCIENCE; Lugar: Champaign, Illinois; Año: 1990 vol. 55 p. 771 - 773

ABRAHAM A.; DE ANTONI G; AÑON, MARÍA C.

"Effect of calcium on the cryopreservation of Lactobacillus bulgaricus in different freezing media"

CRYOBIOLOGY; Lugar: Amsterdam; Año: 1990 vol. 27 p. 336 - 343

ZAMPONI R.; GINER S.A.; LUPANO C.E; AÑÓN, M.C.

Effect of heat on thermal and functional properties of wheat

JOURNAL OF CEREAL SCIENCE (PRINT); Lugar: Amsterdam; Año: 1990 vol. 12 p. 279 - 287

PEREZ, P.; DE ANTONI G; AÑÓN, M.C.

An enzymatic method for determination of formate production by Streptococcus thermophilus

JOURNAL OF DAIRY SCIENCE; Lugar: Champaign, Illinois; Año: 1990 vol. 73 p. 2697 - 2701

LARSEN R.F.; AÑON, MARÍA CRISTINA

Effect of water activity aw of milk on acid production bt Streptococcus thermophilus and Lactobacillus bulgaricus

JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 1989 vol. 54 p. 917 - 921

LARSEN R.F.; AÑON, MARÍA CRISTINA

Interaction of antibiotics and water activity of Streptococcus thermophilus and Lactobacillus bulgaricuss

JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 1989 vol. 54 p. 922 - 924

DE ANTONI G; PEREZ, P.; ABRAHAM A.; AÑON, MARÍA C.

Trehalosa, a cryoprotectan for Lactobacillus bulgaricus

CRYOBIOLOGY; Lugar: Amsterdam; Año: 1989 vol. 26 p. 149 - 153

RIVAROLA, G; AÑÓN, M.C; CALVELO, A

Influence of Phospholipids on the Crystallization of Waxes

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Año: 1988 vol. 65 p. 1773 - 1773

RIVAROLA, G; SEGURA, J.A; AÑÓN, M.C; CALVELO, A

Crystallization of Hydrogenated Sunflower-Cottonseed Oil

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Año: 1987 vol. 64 p. 1537 - 1543

LUPANO C.E; AÑON, MARÍA CRISTINA

Denaturation of wheat endosperm proteins during drying

CEREAL CHEMISTRY; Lugar: St. Paul; Año: 1987 vol. 64 p. 437 - 442

J. R. WAGNER; AÑON, M, C

Effect of frozen storage on protein denaturation in bovine muscle 1. Myofibrillar ATPase activity and differential scanning calorimetric studies

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY; Año: 1986 vol. 21 p. 9 - 18

MARQUEZ G.; AÑON, MARÍA CRISTINA

Influence of reducing sugars and mino acids in the color development of fried potatoes

JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 1986 vol. 51 p. 157 - 160

LUPANO C.E; AÑON, MARÍA CRISTINA

Denaturation of wheat germ proteins during drying

CEREAL CHEMISTRY; Lugar: St. Paul; Año: 1986 vol. 63 p. 259 - 262

WAGNER, J.R; AÑON, MARÍA CRISTINA

Effect of frozen storage on protein denaturation in bovine muscle. II. Influence on solubility, viscosity and electrophoretic behaviour of myofibrillar proteins

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 1986 vol. 21 p. 547 - 558

GONZALEZ SANGUINETTI S; AÑON, MARÍA CRISTINA; A. CALVELO

Effect of thawing rate on the exudate production of forzen beef

JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 1985 vol. 50 p. 697 - 700

WAGNER, J.R; AÑON, MARÍA CRISTINA

Denaturation kinetics of myofibrillar proteins in bovine muscle

JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 1985 vol. 50 p. 1547 - 1550

RIVAROLA, G; AÑON, MARÍA CRISTINA; A. CALVELO

Crystallization of waxes during sunflower seed oil refining

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Lugar: Berlin; Año: 1985 vol. 62 p. 1508 - 1513

GONZALEZ SANGUINETTI S; AÑÓN MC; CALVELO, A

Effect of thawing rate on the exudate production of frozen beef

JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 1985 vol. 50 p. 697 - 700

ZARITZKY, N.E.; AÑÓN, M.C.; CALVELO, A.

Rate of freezing effect on the colour of frozen beef liver

MEAT SCIENCE; Año: 1982 vol. 7 p. 299 - 312

MASCHERONI R.; AÑÓN, M.C.; CALVELO, A

Basis for the method of characterization for quick frozen beef

MEAT SCIENCE; Lugar: Amsterdam; Año: 1981 vol. 5 p. 457 - 472

AÑÓN, M.C.; CALVELO, A

Freezing rate of effects on the drip loss of frozen beef

MEAT SCIENCE; Lugar: Amsterdam; Año: 1980 vol. 4 p. 1 - 14

SARACHU A.N; AÑON, MARÍA CRISTINA; GRAU O

Bacteriophage SPO1 development: defects in a gene 31 mutant

JOURNAL OF VIROLOGY; Lugar: Washington; Año: 1978 vol. 27 p. 483 - 489

AÑON, MARÍA CRISTINA; GRAU O; MARTINEZ SEGOVIA ZM

The RNA composition of virus Junin

JOURNAL OF VIROLOGY; Lugar: Washington; Año: 1976 vol. 18 p. 833 - 838