CARBONI ANGELA D; PEREZ JESSICA NOELIA; PUPPO, MARIA CECILIA

Leguminous fractions as encapsulating agents of fat-soluble vitamins

Exploration of Foods and Foodomics; Año: 2024 vol. 2 p. 30 - 42

RIPARI GARRIDO J. ; PATRIGNANI M.; PUPPO M.C.; SALINAS M.V.

Nutritional and Bioactive Characterization of Pistachio - A Review with special focus on health

Exploration of Foods and Foodomics; Año: 2024

CARBONI A.D.; PUPPO M.C.; FERRERO C.

Gluten-free lentil cakes with optimal technological and nutritional characteristics

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: Londres; Año: 2024

HOFFMANN, ELIZABETH; BOERI, PATRICIA; MONASTERIO, ROMINA; FONTANA, ARIEL; PUPPO, MARIA CECILIA; BARRIO, DANIEL ALEJANDRO; PIÑUEL, LUCRECIA

Bioactivity of Prosopis alpataco and Prosopis flexuosa flours: Healthy alternatives as ingredients for nutritional foods

Food Bioscience; Lugar: Londres; Año: 2024

DI RENZO T.; OSIMANI A.; MARULO S.; CARDINALI F.; MAMONE G.; PUPPO C.; GARZÓN A.; DRAGO S.; LAURINO C.; REALE A.

Insight into the role of lactic acid bacteria in the development of a novel fermented pistachio (Pistacia vera L.) beverage

Food Bioscience; Lugar: London; Año: 2023 vol. 53 p. 1 - 10

CARBONI A.D.; SALINAS M.V.; PUPPO M.C.

Production of legume-wheat dough of optimum quality for breadmaking: essential analyzes required

Current Opinion in Food Science; Año: 2023 vol. 49

ASTIZ V.; GUARDIANELLI L.M.; SALINAS M.V.; PUPPO M.C.

High b-glucans oats for healthy wheat breads: Physicochemical properties of dough and breads

Foods; Lugar: Basilea; Año: 2023

GUARDIANELLI L.M.; CARBAS B.F.; BRITES C.; PUPPO M.C.; SALINAS M.V.

White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality

Foods; Año: 2023 vol. 12 p. 1 - 15

SIANO F.; MAMONE G.; VASCA E.; PUPPO M.C.; PICARIELLO G.

Pasta fortified with C-glycosides-rich carob (Ceratonia siliqua L.) seed germ flour: Inhibitory activity against carbohydrate digesting enzymes

FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2023 vol. 170

DI STASIO L.; SCIAMMARO L.P.; DE CARO S.; SALINAS M.V.; PUPPO M.C.; MAMONE G.

Proteomic characterization of pistachio nut allergen proteins

JOURNAL OF FOOD COMPOSITION AND ANALYSIS; Lugar: Amsterdam; Año: 2022 vol. 106 p. 1 - 6

LANATA M.C.; PATRIGNANI M.; PUPPO M.C.; CONFORTI P.

Quality evaluation of gluten-free biscuits prepared with algarrobo flour as a partial sugar replacer.

Open Agriculture; Lugar: Kusterdingen; Año: 2022 vol. 7 p. 323 - 334

CARBONI A.; WEISTSTAUB A.; FERRERO C.; ZULETA A.; PUPPO M.C.

Impact of lentil-wheat bread on calcium metabolism, cecal and serum parameters in growing Wistar rats

Food Bioscience; Lugar: London; Año: 2022

CARBONI A. D. ; GÓMEZ-ZAVAGLIA A.; PUPPO M. C.; SALINAS M. V.

Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality

Foods; Lugar: Basilea; Año: 2022 vol. 11 p. 1 - 17

GUARDIANELLI L.; SALINAS M.V.; BRITES C.; PUPPO M.C.

Germination of White and Red Quinoa Seeds: Improvement of Nutritional and Functional Quality of Flours

Foods; Lugar: Basilea; Año: 2022 vol. 11

AYUNTA C.A.; QUINZIO M.; ITURRIAGA L.B.; PUPPO M.C.

Gels of carrageenan-caprine whey protein concentrate: a physicochemical study

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: London; Año: 2022

VALERGA L.. ; QUINTERO-RUIZ N.A.; CONCELLÓN A.; PUPPO M.C.

Technological and nutritional characterization of wheat breads added with eggplant flour: dependence on the level of flour and the size of fruit

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2021 vol. 57 p. 182 - 190

VALERGA L.; QUINTERO-RUIZ N.A.; CONCELLÓN A.; PUPPO M.C.

Artichoke, eggplant and tomato flours as nutritional ingredients for wheat dough: Hydration properties

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2021

SALINAS M.V.; GUARDIANELLI L.; SCIAMMARO L.P.; PICARIELLO G.; MAMONE G.; PUPPO M.C.

Nutritional ingredient by-product of the pistachio oil industry: physicochemical characterization

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2021 vol. 58 p. 921 - 930

BIGNE F.; ROMERO A; FERRERO C.; PUPPO M.C.; GUERRERO A.

New thermal and rheological approaches of chickpea-wheat dough for breadmaking

EUROPEAN FOOD RESEARCH AND TECHNOLOGY; Año: 2021 vol. 247 p. 1107 - 1115

GUARDIANELLI, LUCIANO M; SALINAS, MARÍA V; PUPPO, MARÍA C

Quality of wheat breads enriched with flour from germinated amaranth seeds

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Año: 2021

QUINTERO-RUIZ N.A.; PAOLUCCI M.; SIANO F.; MAMONE G.; PICARIELLO G.; PUPPO M.C.; CASCONE G.; VOLPE M.G.

Characterization of soluble and insoluble fibers in artichoke by-products by ATR-FTIR spectroscopy coupled with chemometrics

INTERNATIONAL JOURNAL OF FOOD PROPERTIES; Lugar: Londres; Año: 2021 vol. 21 p. 1693 - 1704

SCIAMMARO, L.; QUINTERO RUIZ, N.A.; FERRERO, C.; GIACOMINO, S.; PICARIELLO, G.; MAMONE, G.; PUPPO, M.C.

Prosopis spp. powders: influence of chemical components in water adsorption properties

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2020 vol. 56 p. 278 - 286

GUARDIANELLI L.; SALINAS M.V.; PUPPO M.C.

Hydration and rheological properties of amaranth-wheat flour dough: Influence of germination of amaranth seeds

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2019 vol. 97 p. 105242 - 105247

AYUNTA C.; QUINZIO C.M.; PUPPO M.C.; ITURRIAGA L.

Physicochemical properties of caprine and commercial bovine whey protein concentrate

Journal of Food Measurement and Characterization; Año: 2019 vol. 13 p. 2729 - 2739

MAMONE G.; SCIAMMARO L.; DE CARO S.; DI STASIO L.; SIANO F.; PICARIELLO G.; PUPPO M.C.

Comparative analysis of protein composition and digestibility of Ceratonia siliqua L. and Prosopis spp. seed germ flour

FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2019 vol. 120 p. 188 - 195

GUARDIANELLI L.; SALINAS M.V.; PUPPO M.C.

Chemical and thermal properties of flours from germinated amaranth seeds

Journal of Food Measurement and Characterization; Lugar: Zurich; Año: 2019 vol. 13 p. 1078 - 1088

BIGNE F.; FERRERO C.; PUPPO M.C.

Effect of freezing and frozen storage on mesquite-wheat dough for panettone-like breads

Journal of Food Measurement and Characterization; Año: 2019 vol. 13 p. 2853 - 2861

ROMANO N.; SCIAMMARO L.; MOBILI P.; PUPPO M.C.; GOMEZ-ZAVAGLIA A.

Flour from mature Prosopis nigra pods as suitable substrate for the synthesis of prebiotic fructo-oligosaccharides and stabilization of dehydrated Lactobacillus bulgaricus

FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2019 vol. 121 p. 561 - 567

CARBAS B.F.; SALINAS M. V.; SERRANO C.; PASSARINHO J.A.; PUPPO M.C. ; RICARDO C.P.; BRITES C.

Chemical composition and antioxidant activity of commercial flours from Ceratonia siliqua and Prosopis spp.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION; Año: 2019 vol. 13 p. 305 - 311

BENGOECHEA C. ; LÓPEZ-CASTEJÓN M. ; MÁRQUEZ S.; SALINAS V.; PUPPO C.; GUERRERO A.

Gelation properties of calcium-inulin gels

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2019 vol. 97 p. 105239 - 105240

BIGNE F.; PUPPO M.C.; FERRERO C.

Mesquite (Prosopis alba) flour as a novel ingredient for obtaining a 'panettone-like' bread. Applicability of part-baking technology

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2018 vol. 89 p. 666 - 673

SCIAMMARO L.P.; FERRERO C.; PUPPO M.C.

Physicochemical and nutritional characterization of sweet snacks formulated with Prosopis alba flour

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2018 vol. 93 p. 24 - 31

SCIAMMARO L.P.; FERRERO C.; PUPPO M.C.

Gluten-free baked muffins developed with Prosopis alba flour

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2018 vol. 98 p. 568 - 576

SALINAS M.V.; PUPPO M.C.

Bread staling: changes produced by the addition of calcium and inulin into wheat bread

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2018 vol. 11 p. 2067 - 2078

FRANCESCO SIANO ; LEONARDO SCIAMMARO; MARIA GRAZIA VOLPE; GIANFRANCO MAMONE; MARIA CECILIA PUPPO; GIANLUCA PICARIELLO

Integrated Analytical Methods to Characterize Lipids from Prosopis spp. and Ceratonia siliqua Seed Germ Flour

FOOD ANALYTICAL METHODS; Año: 2018 vol. 11 p. 3471 - 3480

PICARIELLO G.; SCIAMMARO L.; SIANO F.; VOLPE M.G.; PUPPO M.C.; MAMONE G.

Comparative analysis of C-glycosidic flavonoids from Prosopis spp. and Ceratonia siliqua seed germ flour

FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2017 vol. 99 p. 730 - 738

CORREA M.J.; SALINAS M.V.; CARBAS B.F.; FERRERO C.; BRITES C.; PUPPO M.C.

Technological quality of dough and breads from commercial algarroba-wheat flour blends

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2017 vol. 54 p. 2104 - 2114

BIGNE F.; ROMERO A; FERRERO C.; PUPPO M.C.; GUERRERO A.

Rheological and microstructural study of wheat doughs partially replaced with mesquite flour (Prosopis alba) and added with transglutaminase

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2017 vol. 10 p. 819 - 830

BENGOECHEA, C.; MOLINA ORTIZ, S.E.; GUERRERO, A.; PUPPO, M.C.

Effect of pH on the thermal gelation of carob protein isolate

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2017 vol. 54 p. 153 - 163

SALINAS M.V.; HAMET M.F.; BINAGHI J.; ABRAHAM A.G.; WEISSTAUB A; ZULETA A.; RONAYNE DE FERRER P.; PUPPO M.C.

Calcium-inulin wheat bread: Prebiotic effect and bone mineralization in growing rats

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2017 vol. 52 p. 2463 - 2470

SCIAMMARO L.P.; FERRERO C.; PUPPO M.C.

Chemical and nutritional properties of different fractions of Prosopis alba pods and seeds

Journal of Food Measurement and Characterization; Año: 2016 vol. 10 p. 103 - 112

BIGNE F.; PUPPO M.C.; FERRERO C.

Fibre enrichment of wheat flour with mesquite (Prosopis spp): Effect on breadmaking performance and staling : Effect on breadmaking performance and staling

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2016 vol. 65 p. 1008 - 1016

SALINAS M.V.; ZULETA A.; RONAYNE P.; PUPPO M.C.

Wheat bread enriched with organic calcium salts and inulin. A bread quality study.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2016 vol. 53 p. 491 - 500

SALINAS M.V.; PUPPO M.C.

Optimization of the formulation of nutritional breads based on calcium carbonate and inulin

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2015 vol. 60 p. 95 - 101

BIGNE F.; PUPPO M.C.; FERRERO C.

Rheological and microstructure characterization of composite dough with wheat and mesquite (Prosopis spp) flours

INTERNATIONAL JOURNAL OF FOOD PROPERTIES; Lugar: Londres; Año: 2015

SALINAS M.V.; CARBAS B.F.; BRITES C.; PUPPO M.C.

Influence of different carob fruit flours (Ceratonia siliqua L.) on wheat dough performance and bread quality

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2015 vol. 8 p. 1561 - 1570

SCIAMMARO L.P.; FERRERO C.; PUPPO M.C.

Agregado de valor al fruto del algarrobo. Estudio de la composición química y nutricional para su aplicación en bocaditos dulces

Revista de la Facultad de Agronomía, La Plata; Lugar: La Plata; Año: 2015 vol. 114 p. 115 - 123

GÓMEZ A.V. ; FERRERO C.; PUPPO M.C.; TADINI C.C.; ABRAHAM A.G.

Fermented milk obtained with kefir grains as an ingredient in breadmaking

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2014 vol. 14 p. 2315 - 2322

SANCHEZ D.B.O.; PUPPO M.C. ; AÑON M.C.; RIBOTTA P.D.; LEÓN 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

SALINAS M.V.; PUPPO M.C.

Rheological properties of bread dough formulated with wheat flour-organic calcium salts-FOS enriched inulin systems

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2014 vol. 7 p. 1618 - 1628

ROMERO, A.; CORDOBÉS, F.; GUERRERO, A.; PUPPO, M.C

Influence of protein concentration on the properties of crayfish protein isolated gels

INTERNATIONAL JOURNAL OF FOOD PROPERTIES; Año: 2014 vol. 17 p. 249 - 260

GÓMEZ, A.V.; BUCHNER, D.; TADINI C.C.; AÑÓN, M. C.; PUPPO, M. C.

Emulsifiers: effects on quality of fiber enriched-wheat bread

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

CORREA M.J.; FERRERO C.; PUPPO M.C.; BRITES C.

Rheological properties of riceelocust bean gum gels from different rice varieties

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2013 vol. 31 p. 383 - 391

SALINAS M.V.; PUPPO M.C.

Effect of organic calcium salts-inulin systems on hydration and thermal properties of wheat flour

FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2013 vol. 50 p. 298 - 306

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; Lugar: Amsterdam; Año: 2013 vol. 1033 p. 51 - 58

PONZIO, N.; FERRERO, C.; PUPPO, M.C.

Wheat varietal flours: influence of pectin and DATEM on dough and bread quality

INTERNATIONAL JOURNAL OF FOOD PROPERTIES; Año: 2013 vol. 16 p. 33 - 44

GÓMEZ, A.V.; FERRER, E.G.; AÑÓN, 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

STEFFOLANI, M. E.; RIBOTTA, P. D.; PÉREZ, G. T.; PUPPO, M.C.; LEÓN, A. E.

Use of enzymes to minimize dough freezing damage

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2012 vol. 5 p. 2242 - 2255

MILDE, L.; RAMALLO, L.; PUPPO, M.C.

Gluten free bread based on tapioca starch: texture and sensory studies

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2012 vol. 5 p. 888 - 896

SALINAS M.V.; ZULETA A.; RONAYNE P.; PUPPO, M.C

Wheat flour enriched with calcium and inulin: A study of hydration and rheological properties of dough

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2012 vol. 5 p. 3129 - 3141

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

Effect of mixing time on structural and rheological properties of wheat flour dough for breakmaking

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

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

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

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

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

Beta-conglycinin and glycinin soybean proteins emulsions treated by a combined temperature-high pressure process

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

LINLAUD, N.; FERRER, E.G.; PUPPO, M.C.; FERRERO, C.

Hydrocolloid interaction with water, protein and starch on wheat dough

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 2011 vol. 59 p. 713 - 719

ROMERO, A.; CORDOBÉS, F.; GUERRERO, A.; PUPPO, M.C.

Crayfish protein isolated gels. A study of pH influence

FOOD HYDROCOLLOIDS; Año: 2011 vol. 25 p. 1490 - 1498

QUIROGA, A.; AÑÓN, M. C.; PUPPO, M.C

Characterization of soybean proteins-fatty acid systems

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

LINLAUD, N.E.; PUPPO, M.C.; FERRERO, C.

Effect of Hydrocolloids on Water Absorption of Wheat Flour and Farinograph and Textural Characteristics of Dough

CEREAL CHEMISTRY; Lugar: USA; Año: 2009 vol. 86 p. 376 - 382

PAULA SCENI; GONZALO G. PALAZOLO; MARIA DEL CARMEN VASALLO; MARIA C. PUPPO; MIGUEL A. OTERO; JORGE R. WAGNER

Thermal and surface behaviour of yeast protein fractions from saccharomyces cerevisiae

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2009 vol. 42 p. 1098 - 1106

ALBERTO ROMERO; FELIPE CORDOBÉS; MARÍA CECILIA PUPPO; ÁLVARO VILLANUEVA; JUSTO PEDROCHE; ANTONIO GUERRERO

Linear viscoelasticity and microstructure of heat-induced crayfish protein

FOOD HYDROCOLLOIDS; Lugar: London, UK; Año: 2009 vol. 23 p. 964 - 972

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

Gelation of soybean proteins induced by sequential high-pressure and thermal treatments

FOOD HYDROCOLLOIDS; Lugar: London, UK; Año: 2009 vol. 23 p. 1433 - 1442

PUPPO, M.C.; BEAUMAL, V.; SPERONI, F.; CHAPLEAU, N.; DE LAMBELLERIE, M.; AÑÓN, M. C.; ANTON, M.

Physicochemical and rheological properties of soybean protein emulsions processed with a combined temperature/high-pressure treatment

FOOD HYDROCOLLOIDS; Lugar: London; Año: 2008 vol. 22 p. 1079 - 1089

BENGOECHEA, C.; PUPPO, M. C.; ROMERO, A.; CORDOBÉS, F.; GUERRERO, A.

Linear and non linear viscoelasticity of emulsions containing carob protein as emulsifier

JOURNAL OF FOOD ENGINEERING; Año: 2008 vol. 87 p. 124 - 135

STEFFOLANI, M. E.; PÉREZ, G. T.; RIBOTTA, P. D.; PUPPO, M. C.; LEÓN, A. E.

Effect of transglutaminase on the properties of glutenin macro polymer and dough rheology

CEREAL CHEMISTRY; Lugar: USA; Año: 2008 vol. 85 p. 39 - 43

ROMERO, A.; CORDOBÉS, F.; PUPPO, M. C.; GUERRERO, A.; BENGOECHEA, C.

Rheology and droplet size distribution of emulsions stabilized by crayfish flour

FOOD HYDROCOLLOIDS; Año: 2008 vol. 22 p. 1033 - 1043

BENGOECHEA, C.; ROMERO, A.; VILLANUEVA, A.; MORENO, G.; ALAIZ, M.; MILLÁN, F.; GUERRERO, A.; PUPPO, M.C.

Composition and structure of carob (Ceratonia siliqua L.) germ proteins

FOOD CHEMISTRY; Lugar: London; Año: 2008 vol. 107 p. 675 - 683

PONZIO, N. R.; PUPPO, M. C.; FERRERO, C.

Mixtures of two argentinean wheat cultivars of different quality: a study on breadmaking performance

CEREAL CHEMISTRY; Lugar: USA; Año: 2008 vol. 85 p. 579 - 585

BENGOECHEA, C.; CORDOBÉS, F.; PUPPO, M. C.; GUERRERO, A.

Viscoelasticidad lineal y tamaños de gota de emulsiones o/w estabilizadas por proteínas vegetales

AFINIDAD; Lugar: La Rioja, España; Año: 2007 vol. 64 p. 696 - 704

LINLAUD, N.; PUPPO, M.C.; FERRERO, C.

Absorción de agua e harinas aditivadas con distintos hidrocoloides

Ingeniería Alimentaria; Lugar: Buenos Aires; Año: 2007 vol. 70 p. 82 - 90

VASALLO, M.C.; PUPPO, M.C.; PALAZOLO, G.G.; OTERO, M.A.; BERESS, L.; WAGNER, J.R.

Cell wall proteins of kluyveromyces fragilis. Surface and emulsifying properties

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Suiza; Año: 2006 vol. 39 p. 729 - 739

SPERONI, F.; PUPPO, M.C.; AÑÓN, M. C.; DE LAMBELLERIE; ANTON, M.

Physicochemical and Functional Alterations of Low-density Lipoproteins from Hen Egg Yolk Induced by Isostatic High Pressure

Feedinfo News Service; Año: 2006 p. 1 - 3

SPERONI, F.; MARIA CECILIA PUPPO; CHAPLEAU, N.; LAMBALLERIE-ANTON, M.; CASTELLANI, O. F.; AÑÓN, M. C.; ANTON, M.

High pressure induced physicochemical and functional modifications of low density lipoproteins from hen egg yolk

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

MARIA CECILIA PUPPO; SPERONI, F.; CHAPLEAU, N.; 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

AVANZA, M. V.; MARIA CECILIA PUPPO; AÑÓN, M. C.

Rheological characterization of amaranth protein gels

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

AVANZA, M. V.; MARIA CECILIA PUPPO; AÑÓN, M. C.

Structural characterization of amaranth protein gels

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

MARIA CECILIA PUPPO; CALVELO, A.; AÑÓN, M. C.

Physicochemical and Rheological Characterization of Wheat Flour Dough

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

MOLINA, S. E.; MARIA CECILIA PUPPO; WAGNER, J. R.

Relationship between structural changes and functional properties of soy protein isolates-carrageenan systems

Food Hydrocolloids; Lugar: London, UK; Año: 2004 vol. 18 p. 1045 - 1053

MARIA CECILIA PUPPO; CHAPLEAU, N.; SPERONI, F.; LAMBALLERIE-ANTON, M.; 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

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

Rheological Properties of Emulsions Containing Modified Soy Protein Isolates

Journal of the American Oil Chemists Society (JAOCS); Año: 2003 vol. 80 p. 605 - 611

CERDEIRA, M.; MARIA CECILIA PUPPO; MARTINI, S.; HERRERA, M. L.

Effects of salts on crystallization kinetics and rheological behavior of concentrated trehalose solutions

Journal of Food Science; Año: 2003 vol. 68 p. 2644 - 2650

JOVANOVICH, G.; MARIA CECILIA PUPPO; GINER, S. A.; AÑÓN, M. C.

Water Uptake by Dehydrated Soy Protein Isolates. Comparison of Equilibrium Vapour Sorption and Water Imbibing Methods

Journal of Food Engineering; Año: 2003 vol. 56 p. 331 - 338

MARIA CECILIA PUPPO; MARTINI, S.; HARTEL, R. W.; HERRERA, M. L.

Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of high-melting milk fat fraction and sunflower oil

Journal of Food Science; Año: 2002 vol. 67 p. 3419 - 3426

MARTINI, S.; MARIA CECILIA PUPPO; HARTEL, R. W.; HERRERA, M. L.

Effect of sucrose esters and sunflower oil addition on microstructure of a high-melting milk fat fraction

Journal of Food Science; Año: 2002 vol. 67 p. 3412 - 3418

MARIA CECILIA PUPPO; 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

MARIA CECILIA PUPPO; AÑÓN, M. C.

Rheological properties acidic soybean protein gels: salt addition effect

Food Hydrocolloids; Año: 1999 vol. 13 p. 167 - 176

MARIA CECILIA PUPPO; AÑÓN, M. C.

Soybean Protein Dispersions at Acidic pH. Thermal and Rheological Properties

Journal of Food Science; Año: 1999 vol. 64 p. 50 - 56

MARIA CECILIA PUPPO; AÑÓN, M. C.

Effect of pH and protein concentration on rheological behavior of acidic soybean protein gels

Journal of Agricultural and Food Chemistry; Año: 1998 vol. 46 p. 3039 - 3046

MARIA CECILIA PUPPO; 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

PUPPO M.C.; LUPANO C.E.; AÑÓN M.C.

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

Journal of Agricultural and Food Chemistry; Año: 1995 vol. 43 p. 2356 - 2361