A. Ramón

Changes in the fatty acid composition in bitter Lupinus species depend on the debittering process.

R. N. Curti, C. Curti, N. Bonini, 2018, Food chemistry.

Functional blueberry beverages with the addition of Arabic Gum

Pablo Agustín Garay, Noelia Fernanda Paz, C. Curti, 2021, Revista Española de Nutrición Humana y Dietética.

Training small producers in Good Manufacturing Practices for the development of goat milk cheese

Noelia Fernanda Paz, A. Ramón, F. Villalva, 2017 .

Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk

Noelia Fernanda Paz, M. Armada, A. Ramón, 2017 .

Development of a fermented goats' milk containing Lactobacillus rhamnosus: in vivo study of health benefits.

J. Villena, S. Alvarez, S. Salva, 2011, Journal of the science of food and agriculture.

Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour

R. N. Curti, C. Curti, A. Ramón, 2017 .

[Determination of the antioxidant capacity of flavonoids in fruits and fresh and thermicaly treated vegetables].

A. Ramón, Lorena R Agostini, M. J. Morón Jiménez, 2004, Archivos latinoamericanos de nutricion.

Satiety and consumers' perceptions: What opinions do Argentinian and Brazilian people have about yogurt fortified with dairy and legume proteins?

M. C. Goldner, G. Vinderola, Adriane Elisabete Costa Antunes, 2022, Journal of dairy science.

Formulation of a peach ice cream as potential symbiotic food

Noelia Fernanda Paz, G. Vinderola, A. Ramón, 2017 .