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Non-enzymatic browning
10
"Non-enzymatic browning kinetics in sucrose-glycine aqueous and dehydrated model systems in presence of MgCl2" (2018) Santagapita, P.R.; Matiacevich, S.B.; Buera, M.D.P. Food Research International. 114:97-103
"Non-enzymatic browning kinetics in sucrose-glycine aqueous and dehydrated model systems in presence of MgCl2" (2018) Santagapita, P.R.; Matiacevich, S.B.; Buera, M.D.P. Food Research International. 114:97-103
"Non-enzymatic browning kinetics in sucrose-glycine aqueous and dehydrated model systems in presence of MgCl2" (2018) Santagapita, P.R.; Matiacevich, S.B.; Buera, M.D.P. Food Research International. 114:97-103
"Development of polysaccharide networks for L-(+)-ascorbic acid stabilization into antioxidant/nutritional supplier-edible films" (2011) Rojas, A.M.;León, P.G.;Flores, S.K. (...)De'Nobili, M.D. Handbook of Carbohydrate Polymers: Development, Properties and Applications:393-418
"Effect of steviosides and system composition on stability and antimicrobial action of sorbates in acidified model aqueous systems" (2010) Hracek, V.M.; Gliemmo, M.F.; Campos, C.A. Food Research International. 43(8):2171-2175
"Water-solids interactions, matrix structural properties and the rate of non-enzymatic browning" (2006) Acevedo, N.; Schebor, C.; Buera, M.P. Journal of Food Engineering. 77(4):1108-1115
"Water-solids interactions, matrix structural properties and the rate of non-enzymatic browning" (2006) Acevedo, N.; Schebor, C.; Buera, M.P. Journal of Food Engineering. 77(4):1108-1115
"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
"Fluorescence from the maillard reaction and its potential applications in food science" (2005) Matiacevich, S.B.; Santagapita, P.R.; Buera, M.P. Critical Reviews in Food Science and Nutrition. 45(6):483-495