GOLZI, MARÍA EUGENIA; MARCHETTI, LUCAS; LORENZO, GABRIEL

Aquafaba from lentils ( Lens culinaris ) and common beans ( Phaseolus vulgaris ): a study of cooking variables and drying process on the techno‐functional and microstructural properties

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2023

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

MARCHETTI, LUCAS; ANDRÉS, SILVINA C.

Use of nanocellulose in meat products

Current Opinion in Food Science; Año: 2020

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

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

MARCHETTI LUCAS; ROMERO LILIAN; ANDRÉS SILVINA CECILIA; CALIFANO A N

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

GRASAS Y ACEITES; Lugar: Madrid; Año: 2017

LUCAS MARCHETTI; SILVINA ANDRÉS; ALICIA CALIFANO

Document 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: 2017

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; Lugar: Amsterdam; Año: 2017

LUCAS MARCHETTI; NATALIA ARGEL; SILVINA ANDRÉS; ALICIA CALIFANO

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

MEAT SCIENCE; Lugar: Amsterdam; Año: 2015

LUCAS MARCHETTI; SILVINA ANDRÉS; ALICIA CALIFANO

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

MEAT SCIENCE; Lugar: Amsterdam; Año: 2014

NATALIA ARGEL; LUCAS MARCHETTI; SILVINA ANDRÉS; ALICIA CALIFANO

Calidad de emulsiones magras cocidas de bajo contenido de sodio

Industria Cárnica Latinoamericana; Lugar: Buenos Aires; Año: 2013 vol. 185 p. 40 - 44

LUCAS MARCHETTI; NATALIA ARGEL; SILVINA ANDRÉS; ALICIA CALIFANO

PRODUCTOS CÁRNEOS EMULSIONADOS SALUDABLES

Anales de la Academia Nacional de Farmacia y Bioquímica; Lugar: Buenos Aires; Año: 2013 vol. 155 p. 89 - 90

LUCAS MARCHETTI; SILVINA ANDRÉS; ALICIA CALIFANO

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

LUCAS MARCHETTI; LEDA CAMPAÑA; MIGUEL CARDÓS; CRISTINA FERRERO

Effect of glutens of different quality on dough characteristics and breadmaking performance

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2012 vol. 46 p. 224 - 231