CONICET | Buscador de Institutos y Recursos Humanos

NAGAI, NADIA FLORENCIA; LORENZO, JOSÉ M.; RANALLI, NATALIA; PÉREZ-ÁLVAREZ, JOSÉ ÁNGEL; SEPULVEDA, NESTOR; DOMÍNGUEZ, RUBÉN; SANTOS, EVA M.; TEIXEIRA, ALFREDO; ANDRÉS, SILVINA CECILIA

Use of seaweed powder (Undaria sp.) as a functional ingredient in low-fat pork burgers

Algal Research; Lugar: Amsterdam; Año: 2022 vol. 67 p. 1 - 10

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ARGEL, NATALIA SOLEDAD; LORENZO, GABRIEL; DOMÍNGUEZ, RUBÉN; FRAQUEZA, MARIA JOÃO; FERNÁNDEZ-LÓPEZ, JUANA; SOSA, MARIA ELENA; CAMPAGNOL, PAULO CESAR BASTIANELLO; LORENZO, JOSÉ MANUEL; ANDRÉS, SILVINA CECILIA

Hybrid Meat Products: Incorporation of White Bean Flour in Lean Pork Burgers

Applied Sciences (Switzerland); Lugar: Basel; Año: 2022 vol. 12 p. 1 - 15

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LEITE, ANA; DOMÍNGUEZ, RUBÉN; VASCONCELOS, LIA; FERREIRA, IASMIN; PEREIRA, ETELVINA; PINHEIRO, VICTOR; OUTOR-MONTEIRO, DIVANILDO; RODRIGUES, SANDRA; LORENZO, JOSÉ MANUEL; SANTOS, EVA MARÍA; ANDRÉS, SILVINA CECILIA; CAMPAGNOL, PAULO C. B.; TEIXEIRA, ALFREDO

Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?

Foods; Lugar: Amsterdam; Año: 2022 vol. 11 p. 1 - 18

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MARCHETTI, LUCAS; ANDRÉS, SILVINA C.

Use of nanocellulose in meat products

Current Opinion in Food Science; Lugar: Oxford; Año: 2021 vol. 38 p. 96 - 101

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MUNEKATA, PAULO E. S.; PATEIRO, MIRIAN; DOMÍNGUEZ, RUBÉN; POLLONIO, MARISE A. R.; SEPÚLVEDA, NÉSTOR; ANDRES, SILVINA CECILIA; REYES, JORGE; SANTOS, EVA MARÍA; LORENZO, JOSÉ M.

Beta vulgaris as a natural nitrate source for meat products: A review

Foods; Año: 2021 vol. 10

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MARCHETTI, L.; ACUÑA, M.S.; ANDRÉS, S.C.

Effect of pecan nut expeller meal on quality characteristics of gluten-free muffins

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2021 vol. 146

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RANGEL-VARGAS, ESMERALDA; RODRIGUEZ, JOSE ANTONIO; DOMÍNGUEZ, RUBÉN; LORENZO, JOSÉ MANUEL; SOSA, MARIA ELENA; ANDRÉS, SILVINA CECILIA; ROSMINI, MARCELO; PÉREZ-ALVAREZ, JOSÉ ANGEL; TEIXEIRA, ALFREDO; SANTOS, EVA MARÍA

Edible mushrooms as a natural source of food ingredient/additive replacer

Foods; Año: 2021 vol. 10

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BRAVO, SILVANA; INOSTROZA, KARLA; LORENZO, JOSÉ M.; SEPÚLVEDA, GASTÓN; DOMÍNGUEZ, RUBÉN; SCHEUERMANN, ERICK; PAZ, ERWIN A.; QUIÑONES, JOHN; SANTOS, EVA MARÍA; ANDRÉS, SILVINA CECILIA; ROSMINI, MARCELO; REYES, JORGE FELIPE; TRINDADE, MARCO ANTONIO; SEPÚLVEDA, NÉSTOR

Influence of murta (Ugni molinae turcz) powder on the frankfurters quality

Applied Sciences (Switzerland); Año: 2021 vol. 11

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PIERONI VICTORIA; GUGOLE OTTAVIANO FERNANDA; GABILONDO JULIETA; BUDDE CLAUDIO; ANDRES S C; GARRITA LORENA

Enzymatic peeling: first advance on the development of the flavor sensory profile of Navel oranges

IDESIA; Año: 2021 vol. 39 p. 43 - 48

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RANALLI N; ADORNATO M. L.; CALIFANO A N; ANDRES S C

Impact of processing conditions and gelling agent on physical and sensorial properties of pecan oil-dulce de leche gummy candies

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY; Lugar: Campinas; Año: 2020

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MARCHETTI, L.; ANDRÉS, S.C.; CERRUTI, P.; CALIFANO, A.N.

Effect of bacterial nanocellulose addition on the rheological properties of gluten-free muffin batters

FOOD HYDROCOLLOIDS; Año: 2020 vol. 98

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ARGEL, NATALIA SOLEDAD; RANALLI, NATALIA; CALIFANO, ALICIA NOEMÍ; ANDRÉS, SILVINA CECILIA

Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low‐fat burgers

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2020 vol. 100 p. 3932 - 3941

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BALQUINTA, MARÍA LAURA; ANDRES S C; CERRUTTI, PATRICIA; CALIFANO, ALICIA NOEMÍ; LORENZO G

Effect of bacterial nanocellulose post-synthetic processing on powders and rehydrated suspensions characteristics

JOURNAL OF FOOD ENGINEERING; Año: 2020 vol. 280

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MARCHETTI, L.; CALIFANO, A.N.; ANDRÉS, S.C.

Partial replacement of wheat flour by pecan nut expeller meal on bakery products. Effect on muffins quality

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2018 vol. 95 p. 85 - 91

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ARGEL NATALIA; RANALLI N; ANDRÉS S C; CALIFANO A N

Incorporación de harinas de legumbres en medallones de carne porcina

La industria cárnica latinoamericana; Año: 2017 vol. 206 p. 36 - 40

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RANALLI N; ANDRÉS S C; CALIFANO A N

A dulce de leche-like product with the lipid profile of pecan oil

INFORM International News on Fats, Oils, and Related Materials; Año: 2017 vol. 28 p. 28 - 30

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RANALLI N; CALIFANO A N; ANDRÉS S C

Dulce de leche-like product enriched with emulsified pecan oil: assessment of physicochemical characteristics, quality attributes, and shelf-life.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY; Lugar: Weinheim; Año: 2017

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MARCHETTI, LUCAS; MUZZIO, BIANCA; CERRUTTI, PATRICIA; ANDRÉS, SILVINA C.; CALIFANO, ALICIA N.

Bacterial nanocellulose as novel additive in low-lipid low-sodium meat sausages. Effect on quality and stability.

Food Structure; Año: 2017

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MARCHETTI, L.; ROMERO, L.; ANDRÉS, S.C.; CALIFANO, A.N.

Characterization of pecan nut expeller cake and effect of storage on its microbiological and oxidative quality

GRASAS Y ACEITES; Año: 2017 vol. 68

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RANALLI N; ANDRÉS S C; CALIFANO A N

Rheological behavior or low-fat dulce de leche with added xanthan gum

JOURNAL OF FOOD PROCESSING AND PRESERVATION; Lugar: Londres; Año: 2016

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MARCHETTI LUCAS; ANDRÉS S C; CALIFANO A N

Physicochemical, microbiological, and oxidative changes during refrigerated storage of n-3 pufa enriched cooked meat sausages with partial NaCl substitution

JOURNAL OF FOOD PROCESSING AND PRESERVATION; Lugar: Londres; Año: 2016

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MARCHETTI LUCAS; ARGEL NATALIA; ANDRÉS S C; CALIFANO A N

Sodium-reduced lean sausages with fish oil optimized by a mixture design approach

MEAT SCIENCE; Lugar: Amsterdam; Año: 2015 vol. 104 p. 67 - 77

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ARGEL NATALIA; MARCHETTI LUCAS; CALIFANO A N; ANDRÉS S. C.

Calidad de emulsiones magras cocidas de bajo contenido de sodio

La Industria Cárnica Latinoamericana; Año: 2014 vol. 185 p. 40 - 44

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MARCHETTI LUCAS; ANDRÉS S C; CALIFANO A N

Low-fat meat sausages with fish oil: Optimization of milk proteins and carrageenan contents using response surface methodology

MEAT SCIENCE; Lugar: Amsterdam; Año: 2014 vol. 96 p. 1297 - 1303

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MARCHETTI LUCAS; ARGEL NATALIA; ANDRÉS S. C.; CALIFANO A N

PRODUCTOS CÁRNEOS EMULSIONADOS SALUDABLES

Anales de la academia nacional de farmacia y bioquimica; Año: 2013 vol. 155 p. 90 - 90

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MARCHETTI LUCAS; ANDRES SILVINA CECILIA; CALIFANO A N

Textural and thermal properties of low-lipid meat emulsions formulated with fish oil and different binders

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2013 vol. 51 p. 514 - 523

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RANALLI NATALIA; ANDRÉS S C; CALIFANO A N

Physicochemical and Rheological Characterization of "Dulce de Leche?

JOURNAL OF TEXTURE STUDIES; Año: 2012 vol. 43 p. 115 - 123

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COLL CÁRDENAS, F; ANDRÉS S. C.; GIANNUZZI L.; ZARITZKY N E

Antimicrobial action and effects on beef quality attributes of a gaseous ozone treatment at refrigeration temperatures

FOOD CONTROL; Año: 2011 vol. 22 p. 1442 - 1447

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PENNISI FORELL SC; RANALLI N; ZARITZKY NE; ANDRÉS SC; CALIFANO AN

Effect of type of emulsifiers and antioxidants on oxidative stability, colour and fatty acids profile of low-fat beef burgers enriched with unsaturated fatty acids and phytosterols

MEAT SCIENCE; Lugar: Londres; Año: 2010 vol. 86 p. 364 - 370

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ANDRÉS S. C.; ZARITZKY N E; CALIFANO A N

Innovations in the development of healthier chicken sausages formulated with different lipid sources

POULTRY SCIENCE; Año: 2009 vol. 88 p. 1755 - 1764

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ANDRÉS S. C.; ZARITZKY N. E.; CALIFANO A. N.

Stress relaxation characteristics of low-fat chicken sausages made in Argentina

MEAT SCIENCE; Lugar: Londres; Año: 2008 vol. 79 p. 589 - 594

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ANDRÉS S.C.; ZARITZKY N.E.; CALIFANO A.N.

The effect of whey protein concentrates and hydrocolloids on the texture and colour characteristics of chicken sausages

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Reading; Año: 2006 vol. 41 p. 954 - 961

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ANDRÉS S.C.; GARCÍA M.E.; ZARITZKY N.E.; CALIFANO A.N.

Storage stability of low-fat chicken sausages

JOURNAL OF FOOD ENGINEERING; Lugar: Oxford; Año: 2006 vol. 72 p. 311 - 319

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ANDRÉS S.C.; GIANNUZZI, L.; ZARITZKY N.E.

The effect of temperature on microbial growth in apple cubes packed in film and preserved by use of orange juice

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Chester, UK; Año: 2004 vol. 39 p. 927 - 933

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ANDRÉS S.C.; GIANNUZZI, L.; ZARITZKY, N.E.

Quality parameters of refrigerated apple cubes in low pH juice

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: London, England; Año: 2002 vol. 35 p. 670 - 679

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ANDRÉS S.C.; GIANNUZZI L.; ZARITZKY N.E.

Acción de preservadores químicos y permeabilidad de películas plásticas de envase, en el desarrollo microbiano y la calidad de manzanas sin piel en jugo de bajo pH

La alimentación latinoamericana; Lugar: Buenos Aires, Argentina; Año: 2001 vol. 238 p. 50 - 53

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ANDRÉS S.C.; GIANNUZZI, L.; ZARITZKY N.E.

Mathematical modeling of microbial growth in packaged refrigerated orange juice treated with chemical preservatives

JOURNAL OF FOOD SCIENCE; Lugar: Chicago, IL, USA; Año: 2001 vol. 66 p. 724 - 728

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ANDRÉS S.C.; GIANNUZZI L.; ZARITZKY N.E.

Microbial flora during storage of packaged fresh orange juice

SCANNING; Lugar: Chicago, Illinois, USA; Año: 1999 vol. 21 p. 147 - 148

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ANDRÉS S.C.; GIANNUZZI L.; ZARITZKY N.E.

Firmness of apple tissue in low pH juice and related microstructural analysis