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Buera, María del Pilar
104
Food Chemistry
9
"Thermal resistance of β-galactosidase in dehydrated dairy model systems as affected by physical and chemical changes" (2002) Burin, L.; Buera, M.P.; Hough, G.; Chirife, J. Food Chemistry. 76(4):423-430
"A critical evaluation of fluorescence as a potential marker for the Maillard reaction" (2006) Matiacevich, S.B.; Pilar Buera, M. Food Chemistry. 95(3):423-430
"Protein deterioration and longevity of quinoa seeds during long-term storage" (2010) Castellión, M.; Matiacevich, S.; Buera, P.; Maldonado, S. Food Chemistry. 121(4):952-958
"The effect of MgCl2 on the kinetics of the Maillard reaction in both aqueous and dehydrated systems" (2010) Matiacevich, S.B.; Santagapita, P.R.; Buera, M.d.P. Food Chemistry. 118(1):103-108
"Heat-induced changes in dairy products containing sucrose" (2010) Rozycki, S.D.; Buera, M.P.; Pauletti, M.S. Food Chemistry. 118(1):67-73
"Influence of ligand structure and water interactions on the physical properties of β-cyclodextrins complexes" (2012) Dos Santos, C.; Buera, M.P.; Mazzobre, M.F. Food Chemistry. 132(4):2030-2036