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Lista de obras de Sonia Calligaris

Antiradical properties of commercial cognacs assessed by the DPPH(.) test

artículo científico publicado en 2000

Application of high-pressure homogenization to tailor the functionalities of native wheat starch

artículo científico publicado en 2020

Assessment of pro-oxidant activity of foods by kinetic analysis of crocin bleaching

artículo científico publicado en 2002

Compositional Phase Diagram, Rheological and Structural Properties of Systems Containing UHT Skim Milk, Sunflower Oil, Saturated Monoglycerides and Co-Surfactants

article

Crystallization and melting properties of extra virgin olive oil studied by synchrotron XRD and DSC

Effect of Enzymatic and Chemical Oxidation on the Antioxidant Capacity of Catechin Model Systems and Apple Derivatives

article

Effect of Lipid Physical State of Palm Derivatives on β-Carotene Bleaching

scientific article published on 11 March 2013

Effect of different biopolymer-based structured systems on the survival of probiotic strains during storage and in vitro digestion

scientific article published on 23 April 2020

Effect of formulation on the capacity of l-asparaginase to minimize acrylamide formation in short dough biscuits

Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white

Effect of monoglyceride organogel structure on cod liver oil stability

Effect of monoglyceride-oil–water gels on white bread properties

Effect of palm oil replacement with monoglyceride organogel and hydrogel on sweet bread properties

Effect of the structure of monoglyceride–oil–water gels on aroma partition

Industrially Applicable Strategies for Mitigating Acrylamide, Furan, and 5-Hydroxymethylfurfural in Food ⬇️

artículo científico publicado el 28 de mayo de 2013

Influence of crystallization on the oxidative stability of extra virgin olive oil.

artículo científico publicado en 2006

Insights into the physicochemical properties of coffee oil

article published December 2009 in European Journal of Lipid Science and Technology

Liquid–vapour partition of ethanol in bakery products

Microemulsions as delivery systems of lemon oil and β-carotene into beverages: stability test under different light conditions

artículo científico publicado en 2019

Milk pre-treatment by high pressure homogenization in the manufacturing of “queso fresco” fortified with omega-3 fatty acids

article published in 2013

Model studies on the influence of coffee melanoidins on flavor volatiles of coffee beverages

artículo científico publicado en 2001

Modeling bleaching of tomato derivatives at subzero temperatures

artículo científico publicado en 2006

Modelling the temperature dependence of oxidation rate in water-in-oil emulsions stored at sub-zero temperatures

Mutual effect of fat and β-carotene on fat crystal network structure and carotenoid bleaching

Phase Transition of Sunflower Oil as Affected by the Oxidation Level

Potential of high pressure homogenization to induce autolysis of wine yeasts

artículo científico publicado en 2015

Review of non-enzymatic browning and antioxidant capacity in processed foods

article

Shelf Life Modeling of Photosensitive Food: The Case of Colored Beverages

artículo científico publicado en 2008

Shelf life prediction of bread sticks using oxidation indices: a validation study

artículo científico publicado en 2008

Shelf-life modeling of bakery products by using oxidation indices

artículo científico publicado en 2007

Structural and viscoelastic characterization of ternary mixtures of sunflower oil, saturated monoglycerides and aqueous phases containing different bases

artículo científico publicado en 2015

Study on the applicability of high-pressure homogenization for the production of banana juices

article

Use of monoglyceride hydrogel for the production of low fat short dough pastry

artículo científico publicado en 2011

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