HUGHES, MELANIE H.; LEONARDI, PATRICIA I.; GENOVESE, DIEGO B.

Native hybrid carrageenans from Sarcopeltis skottsbergii and Sarcothalia crispata: The role of counterions on their gelling properties

Algal Research; Año: 2023

BRUGNONI, LORENA I.; GENOVESE, DIEGO B.

Impact of probiotic cell inclusion and metabolic activity on the rheological properties of low-methoxyl pectin solutions and gels

Bioactive Carbohydrates and Dietary Fibre; Año: 2023 vol. 29

HUGHES, MELANIE H.; GENOVESE, DIEGO B.

A novel technique to obtain polysaccharide gels that emulate encapsulation beads with size and shape suitable for rheological, mechanical and other measurements

FOOD AND BIOPRODUCTS PROCESSING; Año: 2023 vol. 140 p. 172 - 180

BENEDINI, LUCIANO A.; RAUSCHEMBERGER, MA. BELEN; GENOVESE, DIEGO; MESSINA, PAULA V.

Bio-inspired liquid crystal gel induction via nano-hydroxyapatite mesogens: Viscoelastic and hemostasis regulation under bone remodeling pH and temperature control

Materials Today Communications; Año: 2023

RUBEL, IRENE A.; IRAPORDA, CAROLINA; MANRIQUE, GUILLERMO D.; GENOVESE, DIEGO B.

Jerusalem Artichoke (Helianthus tuberosus L.) inulin as a suitable bioactive ingredient to incorporate into spreadable ricotta cheese for the delivery of probiotic.

Bioactive Carbohydrates and Dietary Fibre; Año: 2022 vol. 28

TARIFA, MARÍA CLARA; PIQUERAS, CRISTIAN MARTÍN; GENOVESE, DIEGO BAUTISTA; BRUGNONI, LORENA INÉS

Microencapsulation of Lactobacillus casei and Lactobacillus rhamnosus in pectin and pectin-inulin microgel particles: Effect on bacterial survival under storage conditions

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES; Año: 2021

RUBEL, IRENE A.; IRAPORDA, CAROLINA; MANRIQUE, GUILLERMO D.; GENOVESE, DIEGO B.; ABRAHAM, ANALÍA G.

Inulin from Jerusalem artichoke (Helianthus tuberosus L.): from its biosynthesis to its application as bioactive ingredient

Bioactive Carbohydrates and Dietary Fibre; Año: 2021 vol. 26

TARIFA, MARÍA C.; PIQUERAS, CRISTIAN M.; GENOVESE, DIEGO B.; RUBEL, IRENE A.; SICA, MARÍA G.; BRUGNONI, LORENA I.

Symbiotic pectin microparticles with native Jerusalem artichoke (Helianthus tuberosus L.) enhance Lactobacillus paracasei subsp. tolerans survival

REVISTA ARGENTINA DE MICROBIOLOGíA; Lugar: Buenos Aires; Año: 2021 vol. 54 p. 48 - 52

FIGUEROA, LILIAN E.; GENOVESE, DIEGO B.

Structural and sensory analysis of compositionally optimized apple jellies enriched with dietary fibre compared to commercial apple jams

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2020 vol. 57 p. 1661 - 1670

RUBEL, IRENE A.; IRAPORDA, CAROLINA; GALLO, ALICIA; MANRIQUE, GUILLERMO D.; GENOVESE, DIEGO B.

Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties

INTERNATIONAL DAIRY JOURNAL; Año: 2019 vol. 94 p. 7 - 15

FIGUEROA, LILIAN E.; GENOVESE, DIEGO B.

Fruit jellies enriched with dietary fibre: Development and characterization of a novel functional food product

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2019 vol. 111 p. 423 - 428

FIGUEROA, LILIAN E.; GENOVESE, DIEGO B.

Pectin gels enriched with dietary fibres for the development of healthy confectionery jams.

FOOD TECHNOLOGY AND BIOTECHNOLOGY; Lugar: Zagreb; Año: 2018 vol. 56 p. 441 - 453

RUBEL, IRENE A.; IRAPORDA, CAROLINA; NOVOSAD, ROCIO; CABRERA, FERNANDA A.; GENOVESE, DIEGO B.; MANRIQUE, GUILLERMO D.

Inulin rich carbohydrates extraction from Jerusalem artichoke ( Helianthus tuberosus L.) tubers and application of different drying methods

FOOD RESEARCH INTERNATIONAL; Año: 2018 vol. 103 p. 226 - 233

PALLA, CAMILA ANDREA; GIACOMOZZI, ANABELLA; GENOVESE, DIEGO B.; CARRÍN, MARÍA ELENA

Multi - objective optimization of high oleic sunflower oil and monoglycerides oleogels: searching for rheological and textural properties similar to margarine.

Food Structure; Año: 2017 vol. 12 p. 1 - 14

TARIFA, MARÍA C.; GENOVESE, DIEGO; LOZANO, JORGE E.; BRUGNONI, LORENA I.

In situ microstructure and rheological behavior of yeast biofilms from the juice processing industries

BIOFOULING; Año: 2017 vol. 34 p. 1 - 12

GARRIDO, JUAN I.; LOZANO, JORGE E.; GENOVESE, DIEGO B.

Effect of Formulation Variables on Rheology, Texture, Colour, and Acceptability of Apple Jelly: Modelling and Optimization.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2015 vol. 62 p. 325 - 332

PARDO-RUEDA, A.J.; QUINTERO-RAMOS, A.; GENOVESE, D.B.; CAMACHO-DÁVILA, A.; ZEPEDA-RODRÍGUEZ, A.; BIZARRO, P.; CONTRERAS-ESQUIVEL, J.C.

Efficient extraction of fructans from Sotol plant (Dasylirion leiophyllum) enhanced by a combination of enzymatic and sonothermal treatments.

FOOD AND BIOPRODUCTS PROCESSING; Año: 2015 vol. 94 p. 398 - 404

RUBEL, IRENE A.; PÉREZ, ETHEL E.; MANRIQUE, GUILLERMO; GENOVESE, DIEGO B.

Fibre enrichment of wheat bread with Jerusalem artichoke inulin: Effect on dough rheology and bread quality.

FOOD STRUCTURE; Año: 2015 vol. 3 p. 21 - 29

BROWN, VALERIA; LOZANO, JORGE E.; GENOVESE, DIEGO B.

Pectin extraction from quince (Cydonia oblonga) pomace applying alternative methods: effect of process variables and preliminary optimization.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: London; Año: 2014 vol. 20 p. 83 - 98

RUBEL, IRENE A.; PÉREZ, ETHEL E.; GENOVESE, DIEGO B.; MANRIQUE, GUILLERMO

In vitro prebiotic activity of inulin-rich carbohydrates extracted from Jerusalem artichoke (Helianthus tuberosus L.) tubers at different storage times by Lactobacillus paracasei

FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2014 vol. 62 p. 59 - 65

BRUGNONI, LORENA; TARIFA, MARÍA C.; LOZANO, JORGE E.; GENOVESE, DIEGO B.

In situ rheology of yeast biofilms.

BIOFOULING; Lugar: Londres; Año: 2014 vol. 30 p. 1269 - 1279

GENOVESE, DIEGO B.

Shear rheology of hard-sphere, dispersed, and aggregated suspensions, and filler-matrix composites.

ADVANCES IN COLLOID AND INTERFACE SCIENCE.; Año: 2012 vol. 171 p. 1 - 16

ZOPPI, ARIANA; GARRO LINCK, YAMILA; MONTI, GUSTAVO; GENOVESE, DIEGO B.; JIMENEZ KAIRUZ, ÁLVARO; MANZO, RUBEN; LONGHI, MARCELA

Studies of Pilocarpine:Carbomer Intermolecular Interactions.

INTERNATIONAL JOURNAL OF PHARMACEUTICS; Año: 2012 vol. 427 p. 252 - 259

GARNERO, CLAUDIA; ZOPPI, ARIANA; GENOVESE, DIEGO B.; LONGHI, MARCELA

Studies on trimethoprim: hydroxypropyl--cyclodextrin: aggregate and complex formation.

CARBOHYDRATE RESEARCH; Año: 2010 vol. 345 p. 2550 - 2556

BENÍTEZ, ELISA I.; LOZANO, JORGE E.; GENOVESE, DIEGO B.

Fractal dimension and mechanism of aggregation of apple juice particles.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Año: 2010 vol. 16 p. 179 - 186

GENOVESE, DIEGO B.; YE, AIQAIN; SINGH, HARJINDER

High methoxyl pectin / apple particles composite gels: effect of particle size and particle concentration on mechanical properties and gel structure.

JOURNAL OF TEXTURE STUDIES; Año: 2010 vol. 41 p. 171 - 189

BENÍTEZ, ELISA I.; GENOVESE, DIEGO B.; LOZANO, JORGE E.

Effect of typical sugars on the viscosity and colloidal stability of apple juice

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2009 vol. 23 p. 519 - 525

BROWN, VALERIA; GENOVESE, DIEGO B.; LOZANO, JORGE E.

Effect of blanching on drying kinetics of quince pomace undergoing conventional hot air and low-pressure superheated steam drying.

Chemical Engineering Transactions; Año: 2009 vol. 17 p. 813 - 818

GENOVESE, DIEGO B.; LOZANO, JORGE E.; RAO, M. ANDY

Rheology of Colloidal and Non-colloidal Food Dispersions.

JOURNAL OF FOOD SCIENCE; Año: 2007 vol. 72 p. 11 - 20

BENÍTEZ, ELISA I.; GENOVESE, DIEGO B.; LOZANO, JORGE E.

Effect of pH and Ionic Strength on Apple Juice Turbidity: Application of the Extended DLVO Theory.

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2007 vol. 21 p. 100 - 109

BENÍTEZ, ELISA I.; GENOVESE, DIEGO B.; LOZANO, JORGE E.

Scattering Efficiency of a Cloudy Apple Juice: Effect of Particles Characteristics and Serum Composition.

FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2007 vol. 40 p. 915 - 922

GENOVESE, DIEGO B.; LOZANO, JORGE E.

Contribution of Colloidal Forces to the Viscosity and Stability of Cloudy Apple Juice

FOOD HYDROCOLLOIDS; Año: 2006 vol. 20 p. 767 - 773

RAHARITSIFA, NARINDRA; GENOVESE, DIEGO B.; RATTI, CRISTINA

Characterization of Apple Juice Foams for Foam-mat Drying Prepared with Egg White Protein and Methylcellulose

JOURNAL OF FOOD SCIENCE; Año: 2006 vol. 71 p. 142 - 151

SORRIVAS, VIVIANA; GENOVESE, DIEGO B.; LOZANO, JORGE E.

Effect of Pectinolytic and Amylolytic Enzymes on Apple Juice Turbidity

JOURNAL OF FOOD PROCESSING AND PRESERVATION; Año: 2006 vol. 30 p. 118 - 133

GENOVESE, DIEGO B.; RAO, M. ANDY

Components of Vane Yield Stress of Structured Food Dispersions

JOURNAL OF FOOD SCIENCE; Año: 2005 vol. 70 p. 498 - 504

GENOVESE, DIEGO B.; ACQUARONE, V.M.; YOUN, K-S; RAO, M. ANDY

Influence of fructose and sucrose on small and large deformation rheological behavior of heated Amioca starch dispersions

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Año: 2004 vol. 10 p. 51 - 57

RAVINDRA, POGAKU; GENOVESE, DIEGO B.; RAO, M. ANDY

Rheology of heated mixed whey protein isolate/cross-linked waxy maize starch dispersions

FOOD HYDROCOLLOIDS; Año: 2004 vol. 18 p. 775 - 781

GENOVESE, DIEGO B.; RAO, M. ANDY

Vane Yield Stress of Starch Dispersions

JOURNAL OF FOOD SCIENCE; Año: 2003 vol. 68 p. 2295 - 2301

GENOVESE, DIEGO B.; RAO, M. ANDY

Role of Starch Granule Characteristics (Volume Fraction, Rigidity and Fractal Dimension) on the Rheology of Starch Dispersions with and without Amylose

CEREAL CHEMISTRY; Año: 2003 vol. 80 p. 350 - 355

GENOVESE, DIEGO B.; RAO, M. ANDY

Apparent Viscosity and First Normal Stress of Starch Dispersions: Role of Continuous and Dispersed Phases, and Prediction with the Goddard-Miller model.

Applied Rheology; Año: 2003 vol. 13 p. 183 - 190

GENOVESE, DIEGO B.; LOZANO, JORGE E.

The Effect of Hydrocolloids on the Stability and Viscosity of Cloudy Apple Juice

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2001 vol. 15 p. 1 - 7

GENOVESE, DIEGO B.; LOZANO, JORGE E.

Effect of Cloud Particle Characteristics on the Viscosity of Cloudy Apple Juice

JOURNAL OF FOOD SCIENCE; Año: 2000 vol. 65 p. 641 - 645

GENOVESE, DIEGO B.; LOZANO, JORGE E.

Particle Size Determination of Food Suspensions: Application to Cloudy Apple Juice

JOURNAL OF FOOD PROCESS ENGINEERING; Año: 2000 vol. 23 p. 437 - 452

GENOVESE, DIEGO B.; ELUSTONDO, MIGUEL P.; LOZANO, JORGE E.

Color and Cloud Stabilization by Steam Heating During Crushing in Cloudy Apple Juice

JOURNAL OF FOOD SCIENCE; Año: 1997 vol. 62 p. 1171 - 1175