Ver Autor Califano, Alicia Noemi

Artículo Effect of the Addition of Proteins and Hydrocolloids on the Water Mobility in Gluten-Free Pasta Formulations

Larrosa, Virginia Judit ; Lorenzo, Gabriel ; Zaritzky, Noemi Elisabet ; Califano, Alicia Noemi (University of Washington, 2012-06-24)

Artículo Effect of type of emulsifiers and antioxidants on oxidative stability, colour and fatty acid profile of low-fat beef burgers enriched with unsaturated fatty acids and phytosterols

Pennisi Forell, Susana Carolina ; Ranalli, Natalia ; Zaritzky, Noemi Elisabet ; Andres, Silvina Cecilia ; Califano, Alicia Noemi (Elsevier, 2010-10)

Capítulo de Libro Effect of Water Content on Thermo-Physical Properties and Freezing Times of Foods

Título del libro: Water Stress in Biological, Chemical,Pharmaceutical and Food Systems

Santos, Maria Victoria ; Vampa, Victoria Cristina; Califano, Alicia Noemi ; Zaritzky, Noemi Elisabet - Otros responsables: Gutiérrez López, Gustavo F. Buera, Maria del Pilar Barbosa Cánovas, Gustavo V. - (Springer, 2015)

Evento Estudio de la liberación de compuestos bioactivos en microemulsiones alimenticias con distintas características microestructurales

Mori Cortés, Noelia ; Scioli Montoto, Sebastián; Ruiz, María Esperanza; Califano, Alicia Noemi ; Lorenzo, Gabriel (Asociación Argentina de Tecnólogos Alimentarios, 2020)

Artículo Experimental study and numerical modeling of the freezing process of marine products

Dima, Jimena Bernadette ; Santos, Maria Victoria ; Baron, Pedro Jose ; Califano, Alicia Noemi ; Zaritzky, Noemi Elisabet (Elsevier, 2014-01)

Capítulo de Libro Food Gel Emulsions: Structural Characteristics and Viscoelastic Behavior

Título del libro: Polymers for Food Applications

Lorenzo, Gabriel ; Zaritzky, Noemi Elisabet ; Califano, Alicia Noemi - Otros responsables: Rodriguez, Tomy J. - (Springer, 2018)

Artículo Food grade microemulsion systems: Sunflower oil/castor oil derivative-ethanol/water. rheological and physicochemical analysis

Mori Cortés, Noelia ; Lorenzo, Gabriel ; Califano, Alicia Noemi (Elsevier Science, 2018-05)

Capítulo de Libro Gluten free pasta rheology: influence of cooking time on structural features

Título del libro: Rheology: Theory, Properties and Practical Applications

Larrosa, Virginia Judit ; Lorenzo, Gabriel ; Zaritzky, Noemi Elisabet ; Califano, Alicia Noemi - Otros responsables: Mitchell, Geoffrey - (Nova Science Publishers, 2014)

Capítulo de Libro Impact of Bacterial Nanocellulose on the Rheological and Textural Characteristics of Low-Lipid Meat Emulsions

Título del libro: Nanotechnology Applications in Food: Flavor, Stability, Nutrition and Safety

Marchetti, Lucas ; Muzzio, Bianca; Cerruti, Patricia; Andres, Silvina Cecilia ; Califano, Alicia Noemi - Otros responsables: Oprea, Alexandra Elena - (Elsevier, 2017)