Publications in collaboration with researchers from Consejo Nacional de Investigaciones Científicas y Técnicas (4)

2024

  1. Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders

    Food Research International, Vol. 179

2022

  1. Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants

    Food Bioscience, Vol. 50

2021

  1. Nutritional and nutraceutical compounds of fruits from native trees (Ziziphus mistol and Geoffroea decorticans) of the dry chaco forest

    Journal of Food Composition and Analysis, Vol. 97

2018

  1. Modulation of Fatty Acids and Interleukin-6 in Glioma Cells by South American Tea Extracts and their Phenolic Compounds

    Nutrition and Cancer, Vol. 70, Núm. 2, pp. 267-277