RODRÍGUEZ M; BIANCHI F; SIMONATO B; RIZZI C; FONTANA A; TIRONI V

Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: phenolic composition, bioaccessibility, and antioxidant activity.

Food and Function; Año: 2024 vol. 15 p. 608 - 624

CIPOLLONE, M.A.; FONTANA A; GARCÍA FILLERÍA S; TIRONI V

Characterization, bioaccesibility and antioxidant activities of phenolic compounds recovered from yellow pea (Pisum sativum) flour and protein isolate.

PLANT FOODS FOR HUMAN NUTRITION; Lugar: Berlin; Año: 2024

CIPOLLONE, M.A.; ABRAHAM A; FONTANA A; TIRONI V

Autochthonous fermentation as a mean to improve the bioac-cesibility and antioxidant activity of proteins and phenolic compounds of yellow pea flour.

Foods; Año: 2024 vol. 13

RODRÍGUEZ, MARIELA; TIRONI, VALERIA A.

Chemical and cell antioxidant activity of amaranth flour and beverage after simulated gastrointestinal digestion. Role of peptides

FOOD RESEARCH INTERNATIONAL; Año: 2023 vol. 173

PRISCILLA VÁSQUEZ; JOSÉ ZAPATA; VERÓNICA CHAMORRO; SUSAN GARCÍA FILLERÍA; VALERIA TIRONI

Antioxidant and angiotensin I-converting enzyme (ACE) inhibitory peptides of rainbow trout (Oncorhynchus mykiss) viscera hydrolysates subjected to simulated gastrointestinal digestion and intestinal absorption.

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

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

GARCÍA FILLERÍA S ; TIRONI V

Intracellular antioxidant activity and intestinal absorption of amaranth peptides released by gastrointestinal digestion in Caco-2 TC7 cells

Food Bioscience; Año: 2021

GÓMEZ, ANDREA; GAY, CAROLINA; TIRONI, VALERIA; AVANZA, MARÍA VICTORIA

Structural and antioxidant properties of cowpea protein hydrolysates

Food Bioscience; Año: 2021 vol. 41

RODRÍGUEZ, MARIELA; TIRONI, VALERIA A.

Polyphenols in amaranth (A. manteggazianus) flour and protein isolate: Interaction with other components and effect of the gastrointestinal digestion

FOOD RESEARCH INTERNATIONAL; Año: 2020 vol. 137

MARÍA AGUSTINA CIPOLLONE; VALERIA TIRONI

Yellow pea flour and protein isolate as potentially antioxidant ingredients

Legume Science; Lugar: Hamburgo; Año: 2020

GARCÍA FILLERÍA S; RODRÍGUEZ M; TIRONI V

Antioxidant effect of amaranth flour or protein isolate incorporated in high-fat diets fed to Wistar rats. Influence of dose and administration duration.

JOURNAL OF FOOD BIOCHEMISTRY; Lugar: Londres; Año: 2020

RODRÍGUEZ M; GARCÍA FILLERÍA S; TIRONI V. A.

Simulated gastrointestinal digestion of amaranth flour and protein isolate: comparison of methodologies and release of antioxidant peptides.

FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2020

GARCÍA FILLERÍA S Y TIRONI VA

Prevention of the in vitro oxidation of low density lipoproteins (LDL) by amaranth peptides released by gastrointestinal digestion

Journal of Functional Foods; Año: 2017 vol. 34 p. 197 - 206

ORSINI DELGADO, M. C., NARDO, A., PAVLOVIC, M. ROGNIAUX, H., AÑÓN, M. C., TIRONI, V.

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

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

ORSINI, MC, AÑÓN, MC Y TIRONI, VA.

Péptidos antioxidantes derivados de la digestión gastrointestinal de proteínas de amaranto: Una primera aproximación a la evaluación de su absorción intestinal y posterior actividad

INNOTEC; Lugar: Montevideo; Año: 2016 vol. 11 p. 18 - 26

GARCÍA FILLERÍA S Y TIRONI VA

Application of amaranth protein isolate and hydrolysate on a reduced salt fish restructured product: antioxidant properties, textural and microbiological effects

International Journal of Food Science and Technology; Año: 2015 vol. 50 p. 1452 - 1460

GARCIA FILLERIA, S. F. Y TIRONI V. A.

Application of amaranth protein isolate and hydrolysate on a reduced salt fish restructured product: antioxidant properties, textural and microbiological effects.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2015

LADO, B, BURINI, J., RINALDI, G, AÑÓN MC Y TIRONI, V

Effect of the dietary 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

GARCÍA FILLERÍA S Y TIRONI VA

Application of amaranth protein isolate and hydrolysate on a reduced salt fish restructured product: antioxidant properties, textural and microbiological effects

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2015 vol. 50 p. 1452 - 1460

ORSINI, MC, GALLEANO, M, AÑÓN, MC Y TIRONI, VA

Amaranth peptides from gastrointestinal digestion: antioxidant activity against physiological reactive species.?

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

TIRONI, V Y AÑÓN, M. C.

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

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

ORSINI MC, TIRONI VA Y AÑÓN MC

Antioxidant activity of amaranth protein or their hydrolysates under simulated gastrointestinal digestion

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

VALERIA TIRONI, MARIE DE LAMBALLERIE, ALAIN LE-BAIL

Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; Año: 2010 vol. 11 p. 565 - 573

TIRONI, VA; AÑÓN, M. C

Amaranth as a source of antioxidant peptides: Effect of proteolysis

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

TIRONI, V. A. Y AÑÓN, M. C.

Quality loss during de frozen storage of sea salmon (Pseudopercis semifasciata). Effect of rosemary (Rossmarinus officinalis L.) extract

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2010 vol. 43 p. 263 - 272

TIRONI, VA; TOMÁS, MC; AÑÓN, MC

Lipid oxidation on chilled sea salmon (Pseudopercis semifasciata). Effect of rosemary extract application

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

TIRONI, V. A.; DE LAMBALLERIE, M; LE BAIL, A

Effect of high-pressure treatments on glass transition. Application to sea bass (Dicentrarchus labrax) muscle

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: New York; Año: 2009 vol. 2 p. 374 - 382

TIRONI, V. A.; TOMÁS, M. C. Y AÑÓN, M. C.

Lipid and protein deterioration during the chilled storage of sea salmon (Pseudopercis semifasciata)

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2007 vol. 87 p. 2239 - 2246

TIRONI, V. A.; DE LAMBALLERIE, M; LE BAIL, A

Effect of pressure shift freezing and pressure assisted thawing on sea bass (Dicentrarchus labrax) quality

JOURNAL OF FOOD SCIENCE; Año: 2007 vol. 72 p. 381 - 387

TIRONI, V.A.; LOPEZ, L.B; PELLEGRINO, N; AÑÓN, M.C.; AND TOMÁS, M.C.

Malonaldehyde - induced microstructural modifications in myofibrillar proteins of sea salmon (Pseudopercis semifasciata)

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

TIRONI, V.A.; TOMÁS, M.C. AND AÑÓN, M.C

Effect of malonaldehyde in the gelation properties of myofibrillar proteins of sea salmon (Pseudopercis semifasciata)

JOURNAL OF FOOD SCIENCE; Año: 2003 vol. 68 p. 42 - 47

TIRONI, V.A.; TOMÁS, M.C. AND AÑÓN M.C.

Structural and Functional Changes in Myofibrillar Proteins of Sea Salmon (Pseudopercis semifasciata) by Interaction whith Malonaldehyde

JOURNAL OF FOOD SCIENCE; Lugar: Chicago; Año: 2002 vol. 67 p. 930 - 935