María Cristina Añón - Innova 2013

57. “Physicochemical, functional and biological properties of amaranth (Amaranth hypochondriacus) 7S
globulin”
Quiroga, A., Aphalo, P., Ventureira, J., Martínez, N.E., Añón, M.C. - Journal of the Science of Food and
Agriculture 92: 397-403 (2012)
58. “Analysis of soluble proteins/aggregates derived from gluten-emulsifiers systems”
Gomez, A., Ferrer, E., Añon, M.C:, Puppo, M.C. - Food Research International 46: 62-68 (2012)
59.“Physicochemical and structural properties of amaranth protein isolate treated with high pressure”
Condés, M.C., Speroni, F.J:, Mauri, A., Añon, M.C.
Innovative Food Science and Emerging Technologies 14: 11-17 (2012)
60 “Comparison of Interfacial and Foaming Properties of Soy and Whey Protein Isolates”
Abirached, C., Medrano, C.A., Araujo, A.C., Moyna, P., Añón, M.C, and Panizzolo, L.A.
Journal of Food Science and Engineering 2: 376-381 (2012)
61 “Colour assement on bread wheat and triticale fresh pasta”
Martinez, C.S, Ribotta, P.D, Leon, A.E, Añon, M.C.
International Journal of Food Properties 15: 1054-1068 (2012)
62 “Effect of acid treatment on structural and foaming properties of soy –amaranth protein mixtures”
Ventureita J.L, Martinez, E.N, Añon, M.C.
Food Hydrocolloids 29: 272-279 (2012)
63 “Effect of high pressure on solubility and aggregability of calcium-added
soybean proteins”
Añón, M.C , de Lamballerie, M , Speroni, F
Innovative Food Science and Emerging Technologies 16: 155-162 (2012)
64 “Functional properties and microstructures of cowpea cultivated in the NEA-Argentina”
Avanza, M.V., Chaves, M.G., Acevedo, B., Añón, M.C.
LWT – Food Science and Technology 49: 123-130 (2012)
65 “Amaranth proteins foaming properties: Adsorption kinetics and foam formation—Part 1”
Bolontrade, A, J, Scilingo, A, A, Añón, M.C
Colloids and Surfaces B: Biointerfaces 105:319– 327 (2013)
65 “Nutritional and anti-nutritional characterization of four cowpea varieties under thermal treatments:
Canonical discriminant analysis.”
Avanza M.V., Acevedo, B., Chaves, M.G., Añón, M.C.
LWT- Food Science and Technology 51: 148-157 (2013)
66 “Changes in secondary structure of gluten proteins due to emulsifiers”
Gómez, A.V., Ferrer, E.G., Añón, M.C., Puppo, M.C.
Journal of Molecular Structure 1033: 51-58 (2013)
67 “Correlation of average hydrophobicity, water/air interface surface rheological properties and foaming
properties of proteins”
Medrano A., Abirached, C., Araujo, A.C., Panizzolo, L.A., Moyna, P., Añon, M.C.
Food Science and Technology International 18: 187-193 (2013)
68 “Cold-set gelation of high pressure-treated soybean proteins”
Speroni, F., Añon, M.C
Food Hydrocolloids 33: 85-91 (2013)
CAPITULOS Y TRABAJOS CIENTIFICOS PUBLICADOS Y/O EN PRENSA EN TEXTOS
Total: 27
Publicados en los últimos cinco años
1. “Soja”
Puppo, M.C., Arocha Gularte M., Perez, G., Ribotta, P., Añón, M.C.
En: “De tales harinas tales panes. Granos, harinas y productos de panificación en Iberoamérica” – Baéz
Impresiones, Argentina, Cap. 8, 321 - 361 (2007)
2. “Films based on biopolymers from conventional and non conventional sources”
Sobral, P.J.A., Alvarado, J.D., Zaritzky, N.E., Laurindo, J.B., Goméz-Guillen, C., Añón, M.C., Monterol, P.,
Denavi, G., Molina Ortiz, S.E., Mauri, A.A., Pinotti, A., Garcia, M.A., Martino, M.N., Carvhalo, R.A.
En “Food Engineering: Integrated Approaches”. Ed. G.F. Gutiérrez-López, G.V. Barbosa-Cánovas, J. Welti-
Chanes and E. Parada-Arias. Springer Science+Business Media, LLC. ISBN: 978-0-387-75429-1, New York,
USA. Cap. 11, 193-225 (2008)
3. “Techno-functional Properties from Hydrolyzed Wheat Gluten Fractions”
Drago, S.R.; González, R.J., Añón, M.C.