Califano, Alicia Noemi

PRODUCCION CIENTÍFICO TECNOLÓGICA

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Artículo A control strategy to assure safety conditions in the thermal treatment of meat products using a numerical algorithms

Santos, Maria Victoria ; Zaritzky, Noemi Elisabet ; Califano, Alicia Noemi (Elsevier, 2010-02)
Artículo A dulce de leche-like product with the lipid profile of pecan oil

Ranalli, Natalia ; Andres, Silvina Cecilia ; Califano, Alicia Noemi (American Oil Chemists' Society, 2017-12)
Capítulo de Libro Alternative Proteins and Pseudocereals in the Development of Gluten-Free Pasta

Título del libro: Alternative and Replacement Foods

Lorenzo, Gabriel ; Sosa, Meli; Califano, Alicia Noemi - Otros responsables: Holban, Alina María Grumezescu, Alexandru Mihai - (Elsevier Inc, 2018)
Evento Aprovechamiento del expeller de nuez pecan en muffins libre de gluten

Acuña, María Sol; Marchetti, Lucas ; Andres, Silvina Cecilia ; Califano, Alicia Noemi - Otros responsables: Socolinsky, Susana E. - (Asociación Argentina de Tecnólogos Alimentarios, 2020)
Artículo Bacterial nanocellulose as a potential additive for wheat bread

Corral, Mariela L.; Cerrutti, Patricia ; Vázquez, Analía ; Califano, Alicia Noemi (Elsevier, 2017-06)
Artículo Bacterial nanocellulose as novel additive in low-lipid low-sodium meat sausages: Effect on quality and stability

Marchetti, Lucas ; Muzzio, Bianca; Cerrutti, Patricia ; Andres, Silvina Cecilia ; Califano, Alicia Noemi (Elsevier, 2017-10)
Evento Características reológicas y microestructurales de microemulsiones alimentarias gelificadas a temperatura de consumo

Mori Cortés, Noelia ; Califano, Alicia Noemi ; Lorenzo, Gabriel - Otros responsables: Socolovsky, Susana E. - (Asociación Argentina de Tecnólogos Alimentarios, 2020)
Capítulo de Libro Characteristics and Applications of Bacterial Nanocellulose

Título del libro: Nanocellulose: Synthesis, properties and applications

Califano, Alicia Noemi ; Balquinta, María Laura ; Cerrutti, Patricia ; Andres, Silvina Cecilia ; Lorenzo, Gabriel - Otros responsables: Mittal, Vikas - (Central West Publishing, 2019)
Artículo Characterization of pecan nut expeller cake and effect of storage on its microbiological and oxidative quality

Marchetti, Lucas ; Romero, Lílian Mónica; Andres, Silvina Cecilia ; Califano, Alicia Noemi (Instituto de la Grasa, 2017-10)
Capítulo de Libro Cheese Breads With Cassava Sour Starch: Quality And Staling Analyses Of A Gluten-Free Alternative Product

Título del libro: Gluten-Free Diets: Food Sources, Role in Celiac Disease and Health Benefits

Lorenzo, Gabriel ; Lopez Tenorio, Julian; Morales Moreno, Margarita; Larrosa, Virginia Judit ; Rodríguez Sandoval, Eduardo; Zaritzky, Noemi Elisabet ; Califano, Alicia Noemi - Otros responsables: Langdon, Raymond Tobias - (Nova Science Publishers, 2015)
Artículo Development of an ionic-liquid-based dispersive liquid-liquid microextraction method for the determination of antichagasic drugs in human breast milk: Optimization by central composite design

Padró, Juan Manuel ; Pellegrino Vidal, Rocio ; Echevarria, Romina Noel ; Califano, Alicia Noemi ; Reta, Mario Roberto (Wiley VCH Verlag, 2015-05)
Artículo Diffusion of nitrite and nitrate salts in pork tissue in the presence of sodium chloride

Pinotti, Adriana Noemi ; Graiver, Natalia Gisel ; Califano, Alicia Noemi ; Zaritzky, Noemi Elisabet (Wiley Blackwell Publishing, Inc, 2002-08)
Artículo Diffusion of sodium chloride in meat pork: Influence on its microstructure

Graiver, Natalia Gisel ; Pinotti, Adriana Noemi ; Califano, Alicia Noemi ; Zaritzky, Noemi Elisabet (John Wiley & Sons Inc., 2005-12)
Artículo Diffusion of sodium chloride in pork tissue

Graiver, Natalia Gisel ; Pinotti, Adriana Noemi ; Califano, Alicia Noemi ; Zaritzky, Noemi Elisabet (Elsevier, 2006-12)
Artículo Dulce de leche-like product enriched with emulsified pecan oil: Assessment of physicochemical characteristics, quality attributes, and shelf-life

Ranalli, Natalia ; Andres, Silvina Cecilia ; Califano, Alicia Noemi (Wiley VCH Verlag, 2017-07)
Artículo Dynamic rheological analysis of gluten-free pasta as affected by composition and cooking time

Larrosa, Virginia Judit ; Lorenzo, Gabriel ; Zaritzky, Noemi Elisabet ; Califano, Alicia Noemi (Elsevier, 2015-09)
Artículo Effect of an excess of polyelectrolyte on viscoelastic properties of suspensions of alumina and zircon mixtures

Garrido, Liliana Beatriz ; Califano, Alicia Noemi (Elsevier Science, 2007-07-20)
Artículo Effect of bacterial nanocellulose addition on the rheological properties of gluten-free muffin batters

Marchetti, Lucas ; Andres, Silvina Cecilia ; Cerruti, Pedro ; Califano, Alicia Noemi (Elsevier, 2020-01)
Artículo Effect of bacterial nanocellulose post-synthetic processing on powders and rehydrated suspensions characteristics

Balquinta, María Laura; Andres, Silvina Cecilia ; Cerrutti, Patricia ; Califano, Alicia Noemi ; Lorenzo, Gabriel (Elsevier, 2020-09)
Artículo Effect of Salt on the Rheological Properties of Low-in-Fat O/W Emulsions Stabilised with Polysaccharides

Quintana, Juan Manuel; Califano, Alicia Noemi ; Zaritzky, Noemi Elisabet ; Partal, P. (Sage Publications Ltd, 2002-09)

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