검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Cherry (Prunus avium) phenolic compounds for antioxidant preservation at food interfaces Basanta MF, Rojas AM, Martinefski MR, Tripodi VP, De'Nobili MD, Fissore EN Journal of Food Engineering, 239, 15, 2018 |
| 2 |
Stability of L-(+)-ascorbic acid in alginate edible films loaded with citric acid for antioxidant food preservation De'Nobili MD, Soria M, Martinefski MR, Tripodi VP, Fissore EN, Rojas AM Journal of Food Engineering, 175, 1, 2016 |
| 3 |
Structure characterization by means of rheological and NMR experiments as a first necessary approach to study the L-(+)-ascorbic acid diffusion from pectin and pectin/alginate films to agar hydrogels that mimic food materials De'Nobili MD, Rojas AM, Abrami M, Lapasin R, Grassi M Journal of Food Engineering, 165, 82, 2015 |
| 4 |
High methoxyl pectin-methyl cellulose films with antioxidant activity at a functional food interface Perez CD, De'Nobili MD, Rizzo SA, Gerschenson LN, Descalzo AM, Rojas AM Journal of Food Engineering, 116(1), 162, 2013 |