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Effect of ball milling energy on rheological and thermal properties of amaranth flour.
J Food Sci Technol. 2015 Dec;52(12):8389-94. doi: 10.1007/s13197-015-1976-z. Epub 2015 Jul 31.
J Food Sci Technol. 2015.
PMID: 26604420
Free PMC article.
Storage stability of anthocyanins in freeze-dried elderberry pulp using low proportions of encapsulating agents.
Baeza R, Sánchez V, Salierno G, Molinari F, López P, Chirife J.
Baeza R, et al.
Food Sci Technol Int. 2021 Mar;27(2):135-144. doi: 10.1177/1082013220937867. Epub 2020 Jul 12.
Food Sci Technol Int. 2021.
PMID: 32659122
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Interfacial and foaming properties of prolylenglycol alginates. Effect of degree of esterification and molecular weight.
Baeza R, Sanchez CC, Pilosof AM, Patino JM.
Baeza R, et al.
Colloids Surf B Biointerfaces. 2004 Aug 1;36(3-4):139-45. doi: 10.1016/j.colsurfb.2004.04.005.
Colloids Surf B Biointerfaces. 2004.
PMID: 15276629
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Simplified prediction of Staphylococcus aureus growth in a cooked meat product exposed to changing environmental temperatures in warm climates.
Baeza R, Rössler CE, Mielnicki DM, Zamora MC, Chirife J.
Baeza R, et al.
Rev Argent Microbiol. 2007 Oct-Dec;39(4):237-42.
Rev Argent Microbiol. 2007.
PMID: 18390161
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