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

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

Exploration of Foods and Foodomics; Año: 2024

PATRIGNANI, M.; GONZÁLEZ FORTE, L.; RUFIÁN HENARES, J.A.; CONFORTI, P.A.

Elucidating the structure of melanoidins derived from biscuits: A preliminary study

FOOD CHEMISTRY; Año: 2023

A. MANTOVANO; M. PATRIGNANI; P. A. CONFORTI

Gluten-free wafer formulation: Development,characterization and addition of flavourings with antioxidant capacity

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: London; Año: 2023

PINTOS, FEDERICO; RODONI, LUIS; PATRIGNANI, MARIELA; IXTAINA, PABLO; VICENTE, ARIEL; MARTÍNEZ, GUSTAVO; HASPERUÉ, JOAQUÍN

Advances in the use of white light on broccoli and kale postharvest shelf life

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; Año: 2023 vol. 86

PATRIGNANI, MARIELA

Aprendiendo a investigar: propuesta de innovación en torno al trabajo final de la Licenciatura en Ciencia y Tecnología de Alimentos

Trayectorias Universitarias; Lugar: La Plata; Año: 2023 vol. 9

M. PATRIGNANI; L.L. BATTAIOTTO; P. A. CONFORTI

Development of a good quality honey biscuit filling: Optimization, sensory properties and shelf life analysi

International Journal of Gastronomy and Food Science; Año: 2022

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

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

Open Agriculture; Año: 2022

P.A. CONFORTI; M. PATRIGNANI

Incorporación de productos frutihortícolas en galletitas: efecto de la adición de tomate, arándanos y frutillas en la formulación

Revista de la Facultad de Agronomía; Año: 2022

CONFORTI, PAULA A.; M. PATRIGNANI

Increase in the antioxidant content in biscuits by infusions or Prosopis chilensis pod flour

Open Agriculture; Año: 2021

PATRIGNANI, MARIELA; BRANTSEN, JULIA F.; AWIKA, JOSEPH M.; CONFORTI, PAULA A.

Application of a novel microwave energy treatment on brewers’ spent grain (BSG): Effect on its functionality and chemical characteristics

FOOD CHEMISTRY; Año: 2021 vol. 346

M. PATRIGNANI

Aprendiendo a investigar: Analizando la problemática en torno al trabajo final de la Licenciatura en Ciencia y Tecnología de Alimentos

Trayectorias Universitarias; Año: 2021

MARÍA FLORENCIA MASUTTI; MARIELA PATRIGNANI; PAULA ANDREA CONFORTI

Development and characterization of cracker fillings with natural antioxidants

Journal of Food Measurement and Characterization; Año: 2020 vol. 14 p. 446 - 454

MARIELA PATRIGNANI; GONZALEZ FORTE, LUCÍA DEL SOL

Characterization of melanoidins derived from Brewers spent grain: New insights into their structure and antioxidant activity

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2020

M. PATRIGNANI; G.A. FAGÚNDEZ; C. E. LUPANO

Preliminary study on the effect of agricultural activities in the pollen spectrum of Argentinean honey

JOURNAL OF APICULTURAL SCIENCE; Año: 2019

M. PATRIGNANI; G.J. RINALDI; J.A. RUFIÁN-HENARES; C. E. LUPANO

Antioxidant capacity of Maillard reaction products in the digestive tract: An in vitro and in vivo study

FOOD CHEMISTRY; Lugar: Amsterdam; Año: 2019 vol. 276 p. 443 - 450

M. PATRIGNANI; M.C. CIAPPINI; C. TANANAKI; G.A. FAGÚNDEZ; A.THRASYVOULOU; C. E. LUPANO

Correlations of sensory parameters with physicochemical characteristics of Argentinean honeys by multivariate statistical techniques

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2018 vol. 53 p. 1176 - 1184

M. PATRIGNANI; G.A. FAGÚNDEZ; C. TANANAKI; A.THRASYVOULOU; C. E. LUPANO

Volatile compounds of Argentinean honeys: Correlation with floral and geographical origin

FOOD CHEMISTRY; Lugar: Amsterdam; Año: 2018 p. 32 - 40

M. PATRIGNANI; C. E. LUPANO; P. A. CONFORTI

Color, cenizas y capacidad antioxidante de mieles de la provincia de Buenos Aires, Argentina

REVISTA DE LA FACULTAD DE AGRONOMÍA, LA PLATA; Lugar: La Plata; Año: 2016 vol. 115 p. 77 - 82

M. PATRIGNANI; G.J. RINALDI; C. E. LUPANO

In vivo effects of Maillard reaction products derived from biscuits

FOOD CHEMISTRY; Año: 2016 vol. 196 p. 204 - 210

M. PATRIGNANI; C. BERNARDELLI; P. A. CONFORTI; N.H. MALACALZA; D.K. YAMUL; E. DONATI; C. E. LUPANO

Geographical discrimination of honeys through antioxidant capacity, mineral content and colour

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2015 vol. 50 p. 2598 - 2605

M. PATRIGNANI; P.A. CONFORTI; C. E. LUPANO

The role of lipid oxidation on biscuit texture during storage

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2014 vol. 49 p. 1925 - 1931

M. PATRIGNANI; P. CONFORTI; C. E. LUPANO

Lipid oxidation in biscuits: Comparison of different lipid extraction methods

Journal of Food Measurement and Characterization; Año: 2014 vol. 9 p. 104 - 109