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L

Luciana Rossetti

instituto nacional de tecnología agropecuaria (inta)

H指数:15

被引数:854

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The pasture system improves natural antioxidants and functional lipids while reducing lipid peroxidation in Ctenopharyngodon idella (grass carp) burgers during storage

IF9.8

2025-02-010

PRE

Antioxidant pectins from eggplant (Solanum melongena) fruit exocarp, calyx and flesh isolated through high-power ultrasound and sodium carbonate

IF9.8

2023-06-016

PRE

Improving the antioxidant status, fat-soluble vitamins, fatty acid composition, and lipid stability in the meat of Grass carp (Ctenopharyngodon idella Val) fed fresh ryegrass (Lolium multiflorum Lam)

IF3.9

2022-05-016

PRE

Oxidative stability parameters and sensory properties of in-shell Stuart pecans [Carya illinoinensis (Wangenh.) K.Koch] stored at different temperatures under non-accelerated conditions

POSTHARVEST BIOLOGY AND TECHNOLOGY

IF6.8

2021-09-019

PREAI

Comparison of the quality attributes of carrot juice pasteurized by ohmic heating and conventional heat treatment

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-06-0133

PREAI

Carrot pectin enriched fraction as a functional additive: Antioxidant and gelling effects in a model spreadable chia oil-in-water emulsion

FOOD HYDROCOLLOIDS

IF12.4

2020-11-0117

PREAI

Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction

IF9.8

2019-08-0161

OAAI

The incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect DNA or mRNA dynamics of Streptococcus therrnophilus and Lactococcus lactis throughout and after the end of ripening

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2017-10-012

OAAI

Impact of extracellular nucleic acids from lactic acid bacteria on qPCR and RT-qPCR results in dairy matrices: Implications for defining molecular markers of cell integrity

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2017-07-014

OAAI

Effect of the addition of phytosterols and tocopherols on Streptococcus thermophilus robustness during industrial manufacture and ripening of a functional cheese as evaluated by qPCR and RT-qPCR

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2016-09-019

OAAI

Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayed

IF6.1

2016-09-0111

OAAI

Antioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseed

IF6.1

2016-01-0176

PREAI

Antioxidant consumption and development of oxidation during ageing of buffalo meat produced in Argentina

IF6.1

2008-07-0137

PRE

Antioxidant status and odour profile in fresh beef from pasture or grain-fed cattle

IF6.1

2007-02-01130

PRE