SUÁREZ, SANTIAGO E.; RABESONA, HANITRA; MÉNARD, OLIVIA; JARDIN, JULIEN; ANTON, MARC; CRISTINA AÑÓN, MARÍA

Dynamic digestion of a high protein beverage based on amaranth: Structural changes and antihypertensive activity

FOOD RESEARCH INTERNATIONAL; Año: 2024

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

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

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

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

INTERNATIONAL JOURNAL OF FOOD PROPERTIES; Lugar: Londres; Año: 2020 vol. 23 p. 178 - 188

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

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

Amaranth as a source of antihypertensive peptides

Frontiers in Plant Science; Lugar: Lausana; Año: 2020

SUÁREZ SANTIAGO; AÑON MARÍA CRISTINA

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

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

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

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

Amaranth functional cookies exert potential antithrombotic and antihypertensive activities

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2018