María Eugenia Orqueda

发表

Crosslinked electrospun zein-based food packaging coatings containing bioactive chilto fruit extracts

A. López-Rubio, M. Moreno, L. Gómez-Mascaraque, 2019, Food Hydrocolloids.

Physicochemical, microbiological, functional and sensory properties of frozen pulp of orange and orange-red chilto (Solanum betaceum Cav.) fruits

M. Isla, S. Torres, Hernán E. Verón, 2021, Scientia Horticulturae.

Integral use of Argentinean Solanum betaceum red fruits as functional food ingredient to prevent metabolic syndrome: effect of in vitro simulated gastroduodenal digestion

G. Schmeda-Hirschmann, F. Jiménez-Aspee, E. M. Valle, 2020, Heliyon.

In Vitro Hypoglycemic and Anti-Inflammatory Potential and Toxicity of Powders from Pulp and by-Products of Ziziphus mistol from Argentina

I. C. Zampini, M. Isla, S. Torres, 2022, Foods.

Potential use of medicinal plants from Argentinean highland as agent anti‐photoaging

K. Bravo, E. Osorio, M. Moreno, 2020, Journal of cosmetic dermatology.

Potential Application of Native Fruit Wastes from Argentina as Nonconventional Sources of Functional Ingredients

M. Moreno, I. C. Zampini, M. Isla, 2020 .

Chemical and functional characterization of skin, pulp and seed powder from the Argentine native fruit mistol (Ziziphus mistol): Effects of phenolic fractions on key enzymes involved in metabolic syndrome and oxidative stress

G. Schmeda-Hirschmann, I. C. Zampini, M. Isla, 2017 .

Potential use of native fruits waste from Argentina as nonconventional sources of cosmetic ingredients

K. Bravo, E. Osorio, I. C. Zampini, 2022, Journal of cosmetic dermatology.

Solanum betaceum Fruits Waste: A Valuable Source of Bioactive Compounds to Be Used in Foods and Non-Foods Applications

M. Moreno, I. C. Zampini, M. Isla, 2022, Foods.

Chemical and functional characterization of seed, pulp and skin powder from chilto (Solanum betaceum), an Argentine native fruit. Phenolic fractions affect key enzymes involved in metabolic syndrome and oxidative stress.

G. Schmeda-Hirschmann, F. Jiménez-Aspee, S. Thomas-Valdés, 2017, Food chemistry.

Feasibility of active biobased films produced using red chilto wastes to improve the protection of fresh salmon fillets via a circular economy approach.

M. Fabra, A. López-Rubio, M. Isla, 2022, Food Hydrocolloids.