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Pilosof, Ana María Renata
112
LWT - Food Science and Technology
10
"Kinetics of wheat proteins solubilization with a fungal protease" (1992) Bombara, N.; Pilosof, A.M.R.; Añón, M.C. LWT - Food Science and Technology. 25(6):527-531
"Rheological properties of food gums as related to their water binding capacity and to soy protein interaction" (1995) Sánchez, V.E.; Bartholomai, G.B.; Pilosof, A.M.R. LWT - Food Science and Technology. 28(4):380-385
"A kinetic model to describe liquid drainage from soy protein foams over an extensive protein concentration range" (1997) Carp, D.J.; Bartholomai, G.B.; Pilosof, A.M.R. LWT - Food Science and Technology. 30(3):253-258
"Functional Properties of Protease Modified Wheat Flours" (1997) Bombara, N.; Añón, M.C.; Pilosof, A.M.R. LWT - Food Science and Technology. 30(5):441-447
"Thermal Stability of Dehydrated α-Amylase in Trehalose Matrices in Relation to its Phase Transitions" (1997) Terebiznik, M.R.; Buera, M.P.; Pilosof, A.M.R. LWT - Food Science and Technology. 30(5):513-518
"Calorimetric studies of thermal denaturation of β-lactoglobulin in the presence of polysaccharides" (2002) Baeza, R.I.; Pilosof, A.M.R. LWT - Food Science and Technology. 35(5):393-399
"Impact of proteins-κ-carrageenan interactions on foam properties" (2004) Carp, D.J.; Baeza, R.I.; Bartholomai, G.B.; Pilosof, A.M.R. LWT - Food Science and Technology. 37(5):573-580
"Amaranth starch-rich fraction properties modified by extrusion and fluidized bed heating" (2007) González, R.;Carrara, C.;Tosi, E. (...)Pilosof, A. LWT - Food Science and Technology. 40(1):136-143
"Comparison of properties of native and extruded amaranth (Amaranthus cruentus L. - BRS Alegria) flour" (2011) Menegassi, B.; Pilosof, A.M.R.; Arêas, J.A.G. LWT - Food Science and Technology. 44(9):1915-1921
"Comparative study of sensory and instrumental characteristics of texture and color of boiled under-exploited Andean tubers" (2012) Goldner, M.C.; Pérez, O.E.; Pilosof, A.M.R.; Armada, M. LWT - Food Science and Technology. 47(1):83-90