Valeria Boeris - Publications, H-index & Citations

Valeria Boeris

universidad nacional de rosario

20H指数

67论文数

1.2K被引数

收录论文 37

发表时间

Yellow Pea Flour Fermented with Kefir as a Valuable Ingredient for the Techno-Functional and Sensory Improvement of Gluten-Free Bread 用开菲尔发酵的黄色豌豆粉作为改善无麸质面包技术功能和感官特性的宝贵成分

Fermentation 2025, Vol. 11, Page 521

IF3.3

2025-09-04

OAAI

Débora N. López; Pamela S. Forastieri; Natalia L. Calvo; María Belén Cossia; Camila Tedaldi; Emilce E. Llopart; María Eugenia Steffolani; Valeria Boeris

Chickpea flour fermentation with kefir improves bread properties

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE

IF3.6

2024-12-01

PREAI

Parmigiani, Micaela; Brambilla, Manuel M. Vidal; Lopez, Debora N.; Boeris, Valeria

An Innovative Bio-Vehicle for Resveratrol and Tocopherol Based on Quinoa 11S Globulin-Nanocomplex Design and Characterization 基于藜麦11s球蛋白纳米复合物的白藜芦醇和生育酚的创新生物载体设计与表征

PHARMACEUTICS

IF5.5

2024-08-24

OAAI

Rubinstein, Alejandra J.; Linares, Guadalupe Garcia; Boeris, Valeria; Perez, Oscar E.

Physicochemical and mechanical properties of a new cold-set emulsion gel system and the effect of quinoa protein fortification

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-02-01

OAAI

Ingrassia, Romina; Busti, Pablo A.; Boeris, Valeria

Effects of the enzymatic hydrolysis treatment on functional and antioxidant properties of quinoa protein acid-induced gels

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-01-01

OAAI

Galante, Micaela; De Flaviis, Riccardo; Boeris, Valeria; Spelzini, Dario

Evaluation of the effect of Gleditsia amorphoides gum on the properties of rennet-induced milk protein gels

INTERNATIONAL DAIRY JOURNAL

IF3.4

2019-10-01

OAAI

Galante, Micaela; Boeris, Valeria; Risso, Patricia H.

Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization

COLLOIDS AND SURFACES B-BIOINTERFACES

IF5.6

2019-08-01

OAAI

Lopez, Debora N.; Boeris, Valeria; Spelzini, Dario; Bonifacino, Carla; Panizzolo, Luis A.; Abirached, Cecilia

Characterization of acid - Induced gels of quinoa proteins and carrageenan

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2019-07-01

OAAI

Montellano Duran, Natalia; Spelzini, Dario; Boeris, Valeria

Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates

FOOD RESEARCH INTERNATIONAL

IF8

2019-02-01

OAAI

Lopez, Debora N.; Galante, Micaela; Raimundo, Geraldine; Spelzini, Dario; Boeris, Valeria

Peptidase from Aspergillus niger NRRL 3: Optimization of its production by solid-state fermentation, purification and characterization

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2018-12-01

OAAI

Lopez, Debora N.; Galante, Micaela; Ruggieri, German; Piaruchi, Julia; Dib, Maria E.; Montellano Duran, Natalia; Lombardi, Julia; de Sanctis, Mariana; Boeris, Valeria; Risso, Patricia H.; Spelzini, Dario

Effects of extraction pH of chia protein isolates on functional properties

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2018-11-01

OAAI

Lopez, Debora N.; Ingrassia, Romina; Busti, Pablo; Wagner, Jorge; Boeris, Valeria; Spelzini, Dario

The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins

FOOD RESEARCH INTERNATIONAL

IF8

2018-05-01

OAAI

Montellano Duran, Natalia; Galante, Micaela; Spelzini, Dario; Boeris, Valeria