Publikationen (755) Publikationen, an denen Forscher/innen teilgenommen haben

2023

  1. Real-time PCR, and Recombinase Polymerase Amplification combined with SYBR Green I for naked-eye detection, along with Propidium Monoazide (PMA) for the detection of viable patulin-producing fungi in apples and by-products

    Food Control, Vol. 144

  2. Identification and Quantification of 29 Active Substances by HPLC–ESI-MS/MS in Lyophilized Swine Manure Samples

    Molecules, Vol. 28, Núm. 1

  3. Application of UV-VIS-NIR spectroscopy in membrane separation processes for fast quantitative compositional analysis: A case study of egg products

    LWT, Vol. 174

  4. A quick method for fraud detection in egg labels based on egg centrifugation plasma

    Food Chemistry, Vol. 402

2022

  1. Cow’s Milk Antigens Content in Human Milk: A Scoping Review

    Foods, Vol. 11, Núm. 12

  2. Chitosan for food packaging: Recent advances in active and intelligent films

    Food Hydrocolloids, Vol. 124

  3. Carbonaceous materials in sample treatment techniques in the determination of pesticides in food and environmental analysis. A review

    International Journal of Environmental Analytical Chemistry

  4. A2 Milk: New Perspectives for Food Technology and Human Health

    Foods, Vol. 11, Núm. 16

  5. Chapter 6: Essential and Omega-3 Fatty Acids in Human Health

    Food Chemistry, Function and Analysis (Royal Society of Chemistry), pp. 133-161

  6. Chapter 4: Strategies to Modify and Improve the Fatty Composition of Foods

    Food Chemistry, Function and Analysis (Royal Society of Chemistry), pp. 67-90

  7. Chapter 14: Conclusion and Future Trends in Fat Consumption

    Food Chemistry, Function and Analysis (Royal Society of Chemistry), pp. 332-350

  8. Chapter 13: Effect of Dietary Fat on Gut Microbiota

    Food Chemistry, Function and Analysis (Royal Society of Chemistry), pp. 308-331

  9. Application of proteomics to the identification of foodborne pathogens

    Food Proteomics: Technological Advances, Current Applications and Future Perspectives (Elsevier), pp. 337-362

  10. Changes in lifestyle behaviors during COVID-19 isolation in Argentina: A cross-sectional study

    Nutrition and Health

  11. Antioxidant Extracts of Nettle (Urtica dioica) Leaves: Evaluation of Extraction Techniques and Solvents

    Molecules, Vol. 27, Núm. 18

  12. Antioxidant Effect of Pumpkin Flower (Cucurbita maxima) in Chicken Patties

    Foods, Vol. 11, Núm. 15

  13. Antimicrobial and antioxidant effect of lyophilized Fucus spiralis addition on gelatin film during refrigerated storage of mackerel

    Food Control, Vol. 131

  14. Antimicrobial Activity of Red Alga Flour (Gelidium sp.) and Its Effect on Quality Retention of Scomber scombrus during Refrigerated Storage

    Foods, Vol. 11, Núm. 7

  15. An Evaluation of the Pathogenic Potential, and the Antimicrobial Resistance, of Salmonella Strains Isolated from Mussels

    Microorganisms, Vol. 10, Núm. 1

  16. Active packaging film of chitosan and Santalum album essential oil: Characterization and application as butter sachet to retard lipid oxidation

    Food Packaging and Shelf Life, Vol. 34