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Maria del Pilar Buera
Maria del Pilar Buera
Другие именаM.P. Buera, Pilar Buera
Professor, Researcher - Universidad de Buenos Aires - ITAPROQ-CONICET
Подтвержден адрес электронной почты в домене di.fcen.uba.ar - Главная страница
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Процитировано
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Год
Pattern of pH and electrical conductivity upon honey dilution as a complementary tool for discriminating geographical origin of honeys
C Acquarone, P Buera, B Elizalde
Food chemistry 101 (2), 695-703, 2007
3412007
Encapsulation of cinnamon and thyme essential oils components (cinnamaldehyde and thymol) in β-cyclodextrin: Effect of interactions with water on complex stability
PAP Cevallos, MP Buera, BE Elizalde
Journal of Food Engineering 99 (1), 70-75, 2010
2062010
A critical evaluation of fluorescence as a potential marker for the Maillard reaction
SB Matiacevich, MP Buera
Food Chemistry 95 (3), 423-430, 2006
2032006
Definition of colour in the non enzymatic browning process
MP Buera, RD Lozano, C Petriella
Die Farbe 32 (33), 318-322, 1986
1851986
Propolis encapsulation by spray drying: Characterization and stability
VM Busch, A Pereyra-Gonzalez, N Šegatin, PR Santagapita, NP Ulrih, ...
LWT 75, 227-235, 2017
1762017
Stability-related transitions of amorphous foods
M Karel, S Anglea, P Buera, R Karmas, G Levi, Y Roos
Thermochimica acta 246 (2), 249-269, 1994
1481994
Thermal stability of invertase in reduced‐moisture amorphous matrices in relation to glassy state and trehalose crystallization
S CARDONA, C SCHEBOR, MP BUERA, M KAREL, J CHIRIFE
Journal of Food Science 62 (1), 105-112, 1997
1441997
Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs
NC Acevedo, V Briones, P Buera, JM Aguilera
Journal of Food Engineering 85 (2), 222-231, 2008
1382008
Effect of storage temperature on starch retrogradation of bread staling
JF Aguirre, CA Osella, CR Carrara, HD Sánchez, MP Buera
Starch‐Stärke 63 (9), 587-593, 2011
1262011
Viability and thermal stability of a strain of Saccharomyces cerevisiae freeze-dried in different sugar and polymer matrices
P Lodato, M Segovia de Huergo, MP Buera
Applied microbiology and biotechnology 52, 215-220, 1999
1201999
Fluorescence from the Maillard reaction and its potential applications in food science
SB Matiacevich, PR Santagapita, MP Buera
Critical Reviews in Food Science and Nutrition 45 (6), 483-495, 2005
1162005
Effects of carbohydrate crystallization on stability of dehydrated foods and ingredient formulations
P Buera, C Schebor, B Elizalde
Journal of Food Engineering 67 (1-2), 157-165, 2005
1132005
A simple model for predicting the viscosity of sugar and oligosaccharide solutions
J Chirife, MP Buera
Journal of Food Engineering 33 (3-4), 221-226, 1997
1091997
Effect of physical changes on the rates of nonenzymic browning and related reactions
MP Buera, M Karel
Food Chemistry 52 (2), 167-173, 1995
1081995
Encapsulation of cinnamon and thyme essential oils components (cinnamaldehyde and thymol) in β-cyclodextrin: effect of interactions with water on complex stability.
PA Ponce Cevallos, MP Buera, BE Elizalde
992010
Stabilization of the Restriction Enzyme EcoRI Dried with Trehalose and Other Selected Glass‐Forming Solutes
S Rossi, MP Buera, S Moreno, J Chirife
Biotechnology progress 13 (5), 609-616, 1997
921997
Formulation and drying of alginate beads for controlled release and stabilization of invertase
PR Santagapita, MF Mazzobre, MP Buera
Biomacromolecules 12 (9), 3147-3155, 2011
842011
Water–solids interactions, matrix structural properties and the rate of non-enzymatic browning
N Acevedo, C Schebor, MP Buera
Journal of Food Engineering 77 (4), 1108-1115, 2006
822006
Modeling temperature dependence of honey viscosity and of related supersaturated model carbohydrate systems
MP Recondo, BE Elizalde, MP Buera
Journal of Food Engineering 77 (1), 126-134, 2006
822006
Novel trends in cyclodextrins encapsulation. Applications in food science
C dos Santos, P Buera, F Mazzobre
Current opinion in food science 16, 106-113, 2017
812017
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