Hydrolytic and oxidative stability of l-(+)-ascorbic acid supported in pectin films: Influence of the macromolecular structure and calcium presence

por Pérez, C.D., Fissore, E.N., Gerschenson, L.N., Cameron, R.G., Rojas, A.M.

Development of a high methoxyl pectin edible film for retention of L-(+)-ascorbic acid

por Perez, C.D., Flores, S.K., Marangoni, A.G., Gerschenson, L.N., Rojas, A.M.

Development of polysaccharide networks for L-(+)-ascorbic acid stabilization into antioxidant/nutritional supplier-edible films

por Rojas, A.M., León, P.G., Flores, S.K., Pérez, C.D., De'Nobili, M.D.

Hydrolytic Stability of l-(+)-Ascorbic Acid in Low Methoxyl Pectin Films with Potential Antioxidant Activity at Food Interfaces

por De'Nobili, M.D., Pérez, C.D., Navarro, D.A., Stortz, C.A., Rojas, A.M.

Pectin-based composite film: Effect of corn husk fiber concentration on their properties

por Bernhardt, D.C., Pérez, C.D., Fissore, E.N., De'Nobili, M.D., Rojas, A.M.

Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction

por Encalada, A.M.I., Pérez, C.D., Flores, S.K., Rossetti, L., Fissore, E.N., Rojas, A.M.

The incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect DNA or mRNA dynamics of Streptococcus thermophilus and Lactococ...

por Pega, J., Pérez, C.D., Rizzo, S., Rossetti, L., Díaz, G., Ruzal, S.M., Nanni, M., Descalzo, A.M.

Effect of the addition of phytosterols and tocopherols on Streptococcus thermophilus robustness during industrial manufacture and ripening of a functional cheese as evaluated by qP...

por Pega, J., Rizzo, S., Pérez, C.D., Rossetti, L., Díaz, G., Ruzal, S.M., Nanni, M., Descalzo, A.M.

High methoxyl pectin-methyl cellulose films with antioxidant activity at a functional food interface

por Pérez, C.D., De'Nobili, M.D., Rizzo, S.A., Gerschenson, L.N., Descalzo, A.M., Rojas, A.M.

Dolabellane diterpenoids from the south atlantic gorgonian convexella magelhaenica

por Rojo De Almeida, M.T., Siless, G.E., Perez, C.D., Veloso, M.J., Schejter, L., Puricelli, L., Palermo, J.A.

High-power ultrasound pretreatment for efficient extraction of fractions enriched in pectins and antioxidants from discarded carrots (Daucus carota L.)

por Idrovo Encalada, A.M., Pérez, C.D., Calderón, P.A., Zukowski, E., Gerschenson, L.N., Rojas, A.M., Fissore, E.N.

Pectins applied to the development of antioxidant edible films: Influence of the macromolecular structure in the l-(+)- ascorbic acid stabilization

por Pérez, C.D., De'Nobili, M.D., Fissore, E.N., Basanta, M.F., Gerschenson, L.N., Cameron, R.G., Rojas, A.M.

Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties

por Basanta, M.F., Rizzo, S.A., Szerman, N., Vaudagna, S.R., Descalzo, A.M., Gerschenson, L.N., Pérez, C.D., Rojas, A.M.

Isolation and Antifouling Activity of Azulene Derivatives from the Antarctic Gorgonian Acanthogorgia laxa

por Patiño Cano, L.P., Quintana Manfredi, R., Pérez, M., García, M., Blustein, G., Cordeiro, R., Pérez, C.D., Schejter, L., Palermo, J.A.

Alginate utility in edible and non edible film development and the influence of its macromolecular structure in the antioxidant activity of a pharmaceutical/food interface

por De'Nobili, M.D., Curto, L.M., Delfino, J.M., Pérez, C.D., Bernhardt, D., Gerschenson, L.N., Fissore, E.N., Rojas, A.M.

Namuncurá Marine Protected Area: an oceanic hot spot of benthic biodiversity at Burdwood Bank, Argentina

por Schejter, L., Rimondino, C., Chiesa, I., Díaz de Astarloa, J.M., Doti, B., Elías, R., Escolar, M., Genzano, G., López-Gappa, J., Tatián, M., Zelaya, D.G., Cristobo, J., Perez, C.D., Cordeiro, R.T., Bremec, C.S.