MARTINEZ MARCELA; ROMINA BODOIRA; FLORENCIA GRASSO; MARÍA CECILIA PENCI; CITTADINI, CECILIA; DAMIÁN M. MAESTRI

EXTRACCIÓN POR PRENSADO DE ACEITE DE MANÍ

ACEITES Y GRASAS; Lugar: ROSARIO; Año: 2023 vol. 131 p. 304 - 310

MERILES, SILVINA PATRICIA; CURET, SEBASTIEN; BOILLEREAUX, LIONEL; RIBOTTA, PABLO DANIEL; PENCI, MARÍA CECILIA

Thermo-physical properties of wheat germ: Heat and mass transfer during convective heating

JOURNAL OF FOOD PROCESS ENGINEERING; Año: 2023 vol. 46

BORDÓN GABRIELA; LUCÍA LOPEZ VIDAL; NAHUEL CAMACHO; MARCELA L. MARTÍNEZ; MARÍA CECILIA PENCI; CECILIO CARRERA; VÍCTOR M. PIZONES RUIZ-HENESTROSA; SANTIAGO PALMA; PABLO RIBOTTA

Formulation of Sustainable Biopolymer-Based Nanoparticles Obtained via Media Milling for Chia Oil Vehiculization in Pickering Emulsions

Biology and Life Sciences Forum; Lugar: Basel; Año: 2023 vol. 25

MERILES, SILVINA PATRICIA; PENCI, MARIA CECILIA; CURET, SEBASTIEN; BOILLEREAUX, LIONEL; RIBOTTA, PABLO DANIEL

Effect of microwave and hot air treatment on enzyme activity, oil fraction quality and antioxidant activity of wheat germ

FOOD CHEMISTRY; Año: 2022 vol. 386

MERILES, SILVINA PATRICIA; STEFFOLANI, MARIA EUGENIA; PENCI, MARIA CECILIA; CURET, SEBASTIEN; BOILLEREAUX, LIONEL; RIBOTTA, PABLO DANIEL

Effects of low‐temperature microwave treatment of wheat germ

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2022

MERILES, SILVINA PATRICIA; PILONI, ROXANA; CÁCERES, GEORGINA VANESA; PENCI, MARÍA CECILIA; MARÍN, MARÍA ANDREA; RIBOTTA, PABLO; MARTÍNEZ, MARCELA LILIAN

Compositional characteristics, texture, shelf‐life and sensory quality of snack crackers produced from non‐traditional ingredients

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2022

BORDÓN, MARÍA GABRIELA; ALEJANDRO PAREDES; NAHUEL CAMACHO; MARÍA CECILIA PENCI; AGUSTÍN GONZÁLEZ; SANTIAGO PALMA; PABLO RIBOTTA; MARCELA L. MARTÍNEZ

Formulation, spray drying and physico-chemical characterization of functional powders loaded with chia seed oil and prepared by complex coacervation

POWDER TECHNOLOGY; Lugar: Amsterdam; Año: 2021 vol. 391 p. 479 - 493

MERILES, SILVINA PATRICIA; PENCI, MARIA CECILIA; STEFFOLANI, MARIA EUGENIA; RIBOTTA, PABLO DANIEL

Effect of heat‐treated wheat germ on dough properties and crackers quality

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2020

FANTINO, V. M.; BODOIRA, R. M.; PENCI, M. C.; RIBOTTA, P. D.; MARTÍNEZ, M. L.

Effect of screw-press extraction process parameters on the recovery and quality of pistachio oil

GRASAS Y ACEITES; Año: 2020 vol. 71 p. 1 - 12

PALAVECINO, PABLO MARTÍN; CURTI, MARÍA ISABEL; BUSTOS, MARIELA CECILIA; PENCI, MARÍA CECILIA; RIBOTTA, PABLO DANIEL

Sorghum Pasta and Noodles: Technological and Nutritional Aspects

PLANT FOODS FOR HUMAN NUTRITION; Año: 2020 vol. 75 p. 326 - 336

BORDÓN, MARÍA GABRIELA; BARRERA, GABRIELA NOEL; PENCI, MARIA C.; BORI, ANDREA; CABALLERO, VICTORIA; RIBOTTA, PABLO; MARTÍNEZ, MARCELA LILIAN

Microencapsulation of Chia Seed Oil (Salvia hispanica L.) in Spray and Freeze-Dried Whey Protein Concentrate/Soy Protein Isolate/Gum Arabic (WPC/SPI/GA) Matrices

Proceedings; Año: 2020 vol. 53

MERILES, SILVINA PATRICIA; STEFFOLANI, MARIA EUGENIA; LEÓN, ALBERTO EDEL; PENCI, MARIA CECILIA; RIBOTTA, PABLO DANIEL

Physico-chemical characterization of protein fraction from stabilized wheat germ

FOOD SCIENCE AND BIOTECHNOLOGY; Año: 2019 vol. 28 p. 1327 - 1335

PALAVECINO, PABLO MARTÍN; PENCI, MARÍA CECILIA; RIBOTTA, PABLO DANIEL

Effect of Sustainable Chemical Modifications on Pasting and Gel Properties of Sorghum and Cassava Starch

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2019

PALAVECINO, PABLO MARTÍN; PENCI, MARÍA CECILIA; RIBOTTA, PABLO DANIEL

Impact of chemical modifications in pilot-scale isolated sorghum starch and commercial cassava starch

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES; Año: 2019 vol. 135 p. 521 - 529

PALAVECINO, PABLO MARTÍN; PENCI, MARÍA CECILIA; RIBOTTA, PABLO DANIEL

Effect of planetary ball milling on physicochemical and morphological properties of sorghum flour

JOURNAL OF FOOD ENGINEERING; Año: 2019 vol. 262 p. 22 - 28

GILI, RENATO D.; PENCI, MARÍA CECILIA; TORREZ IRIGOYEN, MARTÍN R.; GINER, SERGIO A.; RIBOTTA, PABLO D.

Effect of Wheat Germ Heat Treatment by Fluidised Bed on the Kinetics of Lipase Inactivation

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2018 vol. 11 p. 1002 - 1011

GILI, RENATO; MARTIN TORREZ IRIGOYEN; MARÍA CECILIA PENCI; GINER SERGIO; PABLO RIBOTTA

Wheat germ thermal treatment in fluidised bed. Experimental study and mathematical modelling of the heat and mass transfer

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2018 vol. 221 p. 11 - 19

ROMINA BODOIRA; MARÍA CECILIA PENCI; PABLO D. RIBOTTA; MARCELA L. MARTÍNEZ

Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2017 vol. 75 p. 107 - 113

GILI, RENATO; PALAVECINO, PABLO; MARÍA CECILIA PENCI; MARCELA L. MARTÍNEZ; PABLO D. RIBOTTA

Wheat germ stabilization by infrared radiation

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2017 vol. 54 p. 71 - 81

GILI, RENATO; MARTIN TORREZ IRIGOYEN; MARÍA CECILIA PENCI; SERGIO GINER; PABLO RIBOTTA

PHYSICAL CHARACTERIZATION AND FLUIDIZATION DESIGN PARAMETERS OF WHEAT GERM.

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2017 vol. 212 p. 29 - 37

PALAVECINO, PABLO MARTÍN; BUSTOS, MARIELA CECILIA; HEINZMANN ALABÍ, MARÍA BELÉN; NICOLAZZI, MELANI SOLANGE; PENCI, MARÍA CECILIA; RIBOTTA, PABLO DANIEL

Effect of Ingredients on the Quality of Gluten-Free Sorghum Pasta

JOURNAL OF FOOD SCIENCE; Año: 2017 vol. 82 p. 2085 - 2093

MARCELA L. MARTÍNEZ; GABRIELA BORDÓN; ROMINA BODOIRA; MARÍA CECILIA PENCI; PABLO D. RIBOTTA; DAMIÁN M. MAESTRI

Walnut and almond oil screw-press extraction at industrial scale: Effects of process parameters on oil yield and quality

GRASAS Y ACEITES; Lugar: Sevilla; Año: 2017 vol. 68 p. 1 - 9

MARCELA L. MARTÍNEZ; ANDREA MARIN; RENATO GILI; MARÍA CECILIA PENCI; PABLO RIBOTTA

Effect of defatted almond flour on cooking, chemical and sensorial properties of gluten-free fresh pasta

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2017 vol. 52 p. 2148 - 2155

PALAVECINO, PABLO; MARÍA CECILIA PENCI; GEORGINA CALDERÓN DOMINGUEZ; PABLO D. RIBOTTA

Chemical composition and physical properties of sorghum flour prepared from different sorghum hybrids grown in Argentina

STARCH/STARKE; Lugar: Weinheim; Año: 2016 vol. 68 p. 1055 - 1064

MARCELA L. MARTÍNEZ; MARÍA ISABEL CURTI; ROCCIA, PAOLA; LLABOT, JM; MARÍA CECILIA PENCI; ROMINA BODOIRA; PABLO D. RIBOTTA

Oxidative stability of walnut (Juglans regia L.) and chia (Salvia hispanica L.) oils microencapsulated by spray drying

POWDER TECHNOLOGY; Lugar: Amsterdam; Año: 2015 vol. 270 p. 271 - 277

SALDIS NANCY; LARROSA NANCY; GÓMEZ MARCELO; ANDREA MARÍN; MARÍA CECILIA PENCI; LÓPEZ, ABEL

Una propuesta metodológica para favorecer la interdisciplinariedad de contenidos científicos

VIRTUALIDAD, EDUCACIÓN Y CIENCIA.; Lugar: Córdoba; Año: 2015 vol. 6 p. 63 - 76

MARCELA L. MARTÍNEZ; MARÍA C. PENCI; VANESA IXTAÍNA; PABLO D. RIBOTTA; DAMIÁN M. MAESTRI

Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2013 vol. 51 p. 44 - 50

MARCELA L. MARTÍNEZ; MARÍA CECILIA PENCI; ANDREA MARÍN; PABLO D. RIBOTTA; DAMIÁN M. MAESTRI

Screw press extraction of almond (Prunus dulcis (Miller) D.A. Webb): Oil recovery and oxidative stability

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2013 vol. 119 p. 40 - 45

PENCI, MARIA C.; MARCELA L. MARTÍNEZ; MARIA P. FABIANI; FERESIN GABRIELA; TAPIA, ALEJANDRO; MARCELO IGHANI; RIBOTTA, PABLO DANIEL; DANIEL WUNDERLIN

Matching Changes in Sensory Evaluation with Physical and Chemical Parameters

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2013 vol. 6 p. 3305 - 3316

MARCELA L. MARTÍNEZ; MARÍA C. PENCI; DAMIÁN M. MAESTRI; PABLO D. RIBOTTA; MARÍA A. MARÍN

Aportes a la sustentabilidad de la cadena de valor de frutos secos: obtención de aceite y harina de nuez (Juglans regia L.) y almendra (Prunus amygdalus L.)

Producción Agropecuaria y Desarrollo Sostenible; Lugar: El salvador; Año: 2012 vol. 20 p. 11 - 20

MARCELA L. MARTÍNEZ; MARÍA A. MARÍN; CAMILA M. SALGADO FALLER; JULIANA REVOL; MARÍA C. PENCI; PABLO D. RIBOTTA

CHIA (Salvia Hispanica L.) OIL EXTRACTION: STUDY OF PROCESSING PARAMETERS

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Zurich; Año: 2012

MARÍA C. PENCI; DIANA T. CONSTENLA; AMALIA A. CARELLI

Free-fatty acid profile obtained by enzymatic solvent-free hydrolysis of sunflower and soybean lecithin

FOOD CHEMISTRY; Lugar: UK; Año: 2010 vol. 120 p. 332 - 338

PENCI, MARIA C.; CONSTENLA, DIANA T.; CARELLI, AMALIA A.

Hidrólisis enzimática de lecitinas de soja y girasol empleando fosfolipasas

Aceites y Grasas A&G Magazine; Lugar: Rosario, Argentina; Año: 2010 vol. 1 p. 142 - 146