C. Pérez

发表

High-power ultrasound pretreatment for efficient extraction of fractions enriched in pectins and antioxidants from discarded carrots (Daucus carota L.)

E. N. Fissore, L. Gerschenson, A. M. Rojas, 2019, Journal of Food Engineering.

Hydrolytic Stability of l-(+)-Ascorbic Acid in Low Methoxyl Pectin Films with Potential Antioxidant Activity at Food Interfaces

A. M. Rojas, Diego A. Navarro, C. A. Stortz, 2011, Food and Bioprocess Technology.

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

E. N. Fissore, A. M. Rojas, Alondra M. Idrovo Encalada, 2020 .

Improving the Quality of Milk Fatty Acid in Dairy Cows Supplemented with Soybean Oil and DHA-Micro Algae in a Confined Production System

C. Pérez, L. Rossetti, G. Gagliostro, 2018 .

Incorporation of fat-soluble bioactive compounds during development processing of a fermented-maize yogurt- like food containing phytosterols and papaya extracts

C. Dhuique-Mayer, C. Pérez, A. Descalzo, 2016 .

Omega-3 enriched egg production: the effect of α -linolenic ω -3 fatty acid sources on laying hen performance and yolk lipid content and fatty acid composition

P. Garcia, C. Pérez, M. Rosmini, 2011, British poultry science.

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

S. Ruzal, C. Pérez, L. Rossetti, 2017 .

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

C. Pérez, L. Rossetti, A. Descalzo, 2017 .

Gelling pectins from carrot leftovers extracted by industrial-enzymes with ultrasound pretreatment

E. N. Fissore, L. Gerschenson, A. M. Rojas, 2019, LWT.

Hydrolytic and oxidative stability of L-(+)-ascorbic acid supported in pectin films: influence of the macromolecular structure and calcium presence.

E. N. Fissore, L. Gerschenson, A. M. Rojas, 2012, Journal of agricultural and food chemistry.

Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties.

L. Gerschenson, A. M. Rojas, S. Vaudagna, 2017, Food research international.

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

E. N. Fissore, A. M. Rojas, S. Flores, 2019, Food chemistry.

High methoxyl pectin-methyl cellulose films with antioxidant activity at a functional food interface

L. Gerschenson, A. M. Rojas, C. Pérez, 2013 .

Effects of stocking density on productive performance, economic profit and muscle chemical composition of pacu ( Piaractus mesopotamicus H) cultured in floating cages

C. Pérez, C. Preussler, S. Cunzolo, 2022, Aquaculture Research.

Lolium multiflorum (ryegrass) diet modifies the productive response and enhances the meat of grass carp (Ctenopharyngodon idella Val.) with omega 3 fatty acid beneficial to human health

C. Pérez, A. Descalzo, L. F. Montenegro, 2022, Journal of Applied Aquaculture.

Development of a high methoxyl pectin edible film for retention of l-(+)-ascorbic acid.

L. Gerschenson, A. M. Rojas, A. Marangoni, 2009, Journal of agricultural and food chemistry.

Pectin-based composite film: Effect of corn husk fiber concentration on their properties.

E. N. Fissore, A. M. Rojas, C. Pérez, 2017, Carbohydrate polymers.

Effects of high fiber energy supplements on production performance, milk composition and milk fatty acid profile from dairy ewes fed fresh cut Lolium multiflorum

C. Pérez, F. Bargo, Einar Vargas-Bello-Pérez, 2022, Small Ruminant Research.

Influence of cultivar and cutting date on the fatty acid composition of forage crops for grazing beef production in Argentina

J. Casal, A. Pordomingo, A. Sancho, 2016 .

Feeding Calcium Salts of Linseed Oil on Productive Performance and Milk Fatty Acid Profile in Grazing Dairy Cows

C. Pérez, D. Scandolo, R. A. Palladino, 2020, Open Journal of Animal Sciences.

Improving Concentration of Healthy Fatty Acids in Milk, Cheese and Yogurt by Adding a Blend of Soybean and Fish Oils to the Ration of Confined Dairy Cows

C. Pérez, L. Rossetti, G. Gagliostro, 2020, Open Journal of Animal Sciences.

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

P. Garcia, C. Pérez, L. Rossetti, 2022, Aquaculture.

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

E. N. Fissore, A. M. Rojas, C. Pérez, 2023, Food chemistry.

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

C. Pérez, L. Rossetti, A. Biolatto, 2021 .

Meat quality of Argentinean "Camperos" chicken enhanced in omega-3 and omega-9 fatty acids.

P. Garcia, C. Pérez, A. Picallo, 2008, Meat science.

Modification of the content of n-3 highly unsaturated fatty acid, chemical composition, and lipid nutritional indices in the meat of Grass Carp (Ctenopharyngodon idella) fed alfalfa (Medicago sativa) pellets.

C. Pérez, S. Cunzolo, A. Descalzo, 2020, Journal of animal science.

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.

S. Ruzal, C. Pérez, L. Rossetti, 2016, International journal of food microbiology.

Oxidative status of a yogurt-like fermented maize product containing phytosterols

M. Lebrun, R. Boulanger, C. Dhuique-Mayer, 2018, Journal of Food Science and Technology.

Pectin-based composite film: Effect of corn husk fiber concentration on their properties.

E. N. Fissore, A. M. Rojas, C. Pérez, 2017, Carbohydrate polymers.