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Characterization of Melanoidins and Color Development in Dulce de Leche, a Confectionary Dairy Product With High Sucrose Content: Evaluation of pH Effect, an Essential Manufacturing Process Parameter.
Rodríguez A, Lema P, Bessio MI, Moyna G, Olivaro C, Ferreira F, Panizzolo LA. Rodríguez A, et al. Among authors: panizzolo la. Front Nutr. 2021 Nov 11;8:753476. doi: 10.3389/fnut.2021.753476. eCollection 2021. Front Nutr. 2021. PMID: 34859029 Free PMC article.
Antibody Profile of Colostrum and the Effect of Processing in Human Milk Banks: Implications in Immunoregulatory Properties.
Rodríguez-Camejo C, Puyol A, Fazio L, Rodríguez A, Villamil E, Andina E, Cordobez V, Díaz H, Lemos M, Siré G, Carroscia L, Castro M, Panizzolo L, Hernández A. Rodríguez-Camejo C, et al. Among authors: panizzolo l. J Hum Lact. 2018 Feb;34(1):137-147. doi: 10.1177/0890334417706359. Epub 2017 Jun 6. J Hum Lact. 2018. PMID: 28586632