CALIFANO, ALICIA N.; BALQUINTA, MARÍA LAURA; CERRUTTI, PATRICIA; LORENZO, GABRIEL

Characteristics and Applications of Bacterial Nanocellulose

Nanocellulose: Synthesis, properties and applications

Año: 2019; p. 53 - 72

LORENZO, GABRIEL; RANALLI, NATALIA; ANDRÉS, SILVINA C.; ZARITZKY, NOEMÍ; CALIFANO, ALICIA N.

Textural characteristics and viscoelastic behavior of traditional Argentinian foods

Textural Characteristics of World Foods

Año: 2019; p. 89 - 106

G. LORENZO; M. SOSA; A. CALIFANO

Alternative Proteins and Pseudocereals in the Development of Gluten-Free Pasta

Alternative and Replacement Foods- A volume in Handbook of Food Bioengineering

Año: 2018; p. 433 - 458

G. LORENZO; N. ZARITZKY; A. CALIFANO

Food Gel Emulsions: Structural Characteristics and Viscoelastic Behavior

Polymers for Food Applications

Año: 2018; p. 481 - 507

G. LORENZO; N. MORI CORTÉS; N. ZARITZKY; A. CALIFANO

Studying the Role of Xanthan Gum upon the Rheology and Stability of Oil/Water Emulsions

Xanthan Gum: Applications and Research Studies

Lugar: New York; Año: 2016; p. 97 - 130

V. LARROSA; G. LORENZO; N. ZARITZKY; A. CALIFANO

Response Surface Methodology to assay the effect of the addition of proteins and hydrocolloids on the water mobility of gluten free pasta formulations

Water Stress in Biological, Chemical, Pharmaceutical and Food Systems

Año: 2015; p. 367 - 374

G. LORENZO; N. ZARITZKY; A. CALIFANO

Gluten free non fermented dough for the production of "empanadas" a typical Argentinean food

Modernization of traditional food processes and products (Vol. 11 ISEKI Series)

Año: 2014;

G. LORENZO; J. LÓPEZ TENORIO; M. MORALES MORENO; V. LARROSA; E. RODRÍGUEZ SANDOVAL; N. ZARITZKY; A. CALIFANO

Cheese Breads with Sour Cassava Starch: Quality and Staling Analyses of a Gluten-Free Alternative Product

Gluten-Free Diets: Food Sources, Role in Celiac Disease and Health Benefits

Lugar: New York; Año: 2014; p. 197 - 222

V. LARROSA; G. LORENZO; N. ZARITZKY; A. CALIFANO

Gluten free pasta rheology: influence of cooking time on structural features

Rheology: Theory, Properties and Practical Applications

Lugar: New York; Año: 2013; p. 249 - 270

G. LORENZO; N. ZARITZKY; A. CALIFANO

Biopolymers in food emulsions - a viscoelastic approach

Viscoelasticity: Theories, Types and Models

Lugar: New York; Año: 2011; p. 35 - 58

V. LARROSA; G. LORENZO; N. ZARITZKY; A. CALIFANO

Linear viscoelasticity of non-fermented dough: effect of gluten absence

Viscoelasticity: Theories, Types and Models

Lugar: New York; Año: 2011; p. 93 - 113

M. QUINTANA; G. LORENZO; N. ZARITZKY; A. CALIFANO

Hydrocolloids as o/w emulsion stabilizers: effect of the structural features during storage

Functional Properties of Food Components

Lugar: Kerala; Año: 2007; p. 1 - 22