Zobrazeno 1 - 10
of 47
pro vyhledávání: '"Facundo Cuffia"'
Publikováno v:
Journal of Ethnic Foods, Vol 10, Iss 1, Pp 1-13 (2023)
Abstract The aims of this research were (i) to study with a sample of Argentine consumers the representations of traditional gastronomy through the free listing method; (ii) to identify consumers’ typologies according to their representation of tra
Externí odkaz:
https://doaj.org/article/bfe3c478ce9c41fb8c2690b039e50f6a
Autor:
María Laura Deseta, Osvaldo Ernesto Sponton, Marianela Belén Finos, Facundo Cuffia, Andrés Torres-Nicolini, Vera Alejandra Alvarez, Liliana Gabriela Santiago, Adrián Alejandro Perez
Publikováno v:
Food Biophysics. 18:273-288
This work is aimed to develop antifungal films from nanocomplexes based on egg white protein nanogels (EWPn) and phenolic compounds (PC), carvacrol (CAR) and thymol (THY). EWPn-PC nanocomplexes were characterized by intrinsic fluorescence spectroscop
Autor:
Osvaldo E. Sponton, Adrián A. Perez, Carlos Osella, Facundo Cuffia, Cecilia Fenoglio, Andrea Piagentini, Liliana G. Santiago
Publikováno v:
Journal of Food Science.
Autor:
Noelí Sirini, María Stegmayer, María J. Ruiz, Facundo Cuffia, Eugenia Rossler, José Otero, Lorena Soto, José M. Lorenzo, José Ángel Pérez-Álvarez, Marcelo Rosmini, Laureano Frizzo
Publikováno v:
Meat Science. 200:109166
The aims of this research are i) to use the free listing method to explore the cultural domain associated with Argentina’s gastronomy and ii) to establish methodological implications on its use in the study of gastronomic field. A survey was conduc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad291cbd94a6baa4b09a23f45defd259
https://doi.org/10.21203/rs.3.rs-1805858/v1
https://doi.org/10.21203/rs.3.rs-1805858/v1
Autor:
Osvaldo E. Sponton, Adrián A. Perez, Carlos Osella, Facundo Cuffia, Cecilia Fenoglio, Andrea Piagentini, Liliana G. Santiago
In the present work, squalene (SQ) was encapsulated by a conventional emulsion method using egg white protein nanoparticles (EWPn), as a high molecular weight surfactant, followed by a freeze-drying process to obtain an SQ powder ingredient. EWPn was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::11a7ef6542a30165dc1541e527f49b9a
https://doi.org/10.21203/rs.3.rs-1794949/v1
https://doi.org/10.21203/rs.3.rs-1794949/v1
Autor:
Paula Giménez, Guillermo H. Peralta, Mara E. Batistela, Facundo Cuffia, Elisa C. Ale, I. Verónica Wolf, M. Cristina Perotti, Erica R. Hynes, Carina V. Bergamini
Publikováno v:
International Dairy Journal. 140:105594
Autor:
Dominic Agyei, C. Anandharamakrishnan, Federico Antonioli, Jeetendra Prakash Aryal, Thierry Astruc, Zita Avelar, Manlio Bacco, Anastasia V. Badeka, Aparna Banerjee, Marianthi Basalekou, Soottawat Benjakul, Rajeev Bhat, Gianluca Brunori, Callistus Bvenura, Gustavo Cabrera-Barjas, Rocio Campos-Vega, Maria Carpena, James S. Chacha, Kasidate Chantakun, Gyaneshwer Chaubey, Arpit Chauhan, Ngawang Chhogyel, Li-Choo Chong, Marta Correia Coelho, M. Liceth Cuellar-Nuñez, Facundo Cuffia, J.H. Cvejic, Marlon Dalmoro, Michael K. Danquah, Cédric Delattre, Tiziana de-Magistris, Emma J. Derbyshire, Alessandra Durazzo, Paula Judith Perez Espitia, Shafquat Fakhrah, Tim J.A. Finnigan, Maria Fraga-Corral, Carlos Alberto Fuenmayor, Paula Garcia-Oliveira, Tharani Gopalakrishnan, Fabrizia Guerra, D.M.C.C. Gunathilake, Masoud Hamidi, Md Kamrul Hasan, Norhashila Hashim, D.M.K.S. Hemathilake, Lee-Hoon Ho, Nurul Huda, Ishamri Ismail, Sadeeka Layomi Jayasinghe, Jaison Jeevanandam, B.K.K.K. Jinadasa, Theresia J. Jumbe, Stamatina Kallithraka, Learnmore Kambizi, Ioannis K. Karabagias, Vassilios K. Karabagias, Champika Shyamalie Kariyawasam, Benjamin Kipkemboi Kogo, Pooria Safarzadeh Kozani, Pouya Safarzadeh Kozani, Srinivasan Krishnamoorthy, Kissa B.M. Kulwa, Lalit Kumar, Maria Kyraleou, Rayees Ahmad Lone, Massimo Lucarini, Diosey Ramon Lugo-Morin, Paolina Lukova, Ivan Luzardo-Ocampo, Navneet Manchanda, Maria Cecilia Mancini, Garcia-Vaquero Marco, Davide Marnetto, Weihao Meng, Philippe Michaud, Pierre-Sylvain Mirade, Chandra Sekhar Mohanty, Maimunah Mohd Ali, Katrin Molina-Besch, Mauricio Moncada, J.A. Moses, Taihua Mu, Prashantha Naik, Sagar Prasad Nayak, Amirhossein Nazhand, Chigozie E. Ofoedu, Annika Olsson, Funmilola Oluwafemi, B. Dave Oomah, Ashutosh Kumar Pandey, Visweswara Rao Pasupuleti, Ajai K. Pathak, Ricardo N. Pereira, Guillaume Pierre, Manuela Estevez Pintado, Stéphane Portanguen, Miguel Angel Prieto, Shamprasad Varija Raghu, Dil Bahadur Rahut, Vijayakumar Raja, Geethalakshmi Ramakrishnan, Nivaz Sundar Rani, Sujith Ratnayake, Bernardo D. Ribeiro, Tânia Bragança Ribeiro, Rui M. Rodrigues, Edgar Rojas-Rivas, Silvia Rolandi, Antonello Santini, Kunwar Sarvendra, Tassou Savvas, Ivano Scotti, Jason Sicard, Aline R.A. Silva, Marselle M.N. Silva, Jesus Simal-Gandara, Abdul Razack Sirajunnisa, Tetsushi Sonobe, Jan Mei Soon, Eliana B. Souto, Selma B. Souto, Katyayani Sukhavasi, Rashid A. Suleiman, Duraiarasan Surendhiran, Thuan-Chew Tan, Pascal Tournayre, Chibuike Udenigwe, Pilar Uldemolins, Oscar Valdes, Stojceska Valentina, F. Van Bockstaele, António A. Vicente, Glenise Bierhalz Voss
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::089c40a917ab7da77006e790eb26cf0a
https://doi.org/10.1016/b978-0-323-91001-9.09990-4
https://doi.org/10.1016/b978-0-323-91001-9.09990-4
Autor:
Felipe Carlos Viesca-González, Edgar Rojas-Rivas, Facundo Cuffia, Héctor Javier Favila-Cisneros
Publikováno v:
British Food Journal. 122:708-721
Purpose: Pulque is a fundamental piece in the Mexican gastronomy and identifying consumers? perception could help promote it and generate new opportunities of commercialization. The purpose of this paper is twofold: first, to explore the underlying f