| Amaranth, quinoa and chia protein isolates: Physicochemical and structural properties DN López, M Galante, M Robson, V Boeris, D Spelzini International journal of biological macromolecules 109, 152-159, 2018 | 156 | 2018 |
| Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates DN López, M Galante, G Raimundo, D Spelzini, V Boeris Food research international 116, 419-429, 2019 | 67 | 2019 |
| Effects of the enzymatic hydrolysis treatment on functional and antioxidant properties of quinoa protein acid-induced gels M Galante, R De Flaviis, V Boeris, D Spelzini Lwt 118, 108845, 2020 | 43 | 2020 |
| Are quinoa proteins a promising alternative to be applied in plant-based emulsion gel formulation? N Lingiardi, M Galante, M de Sanctis, D Spelzini Food Chemistry 394, 133485, 2022 | 25 | 2022 |
| The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins NM Duran, M Galante, D Spelzini, V Boeris Food research international 107, 683-690, 2018 | 21 | 2018 |
| Microstructural and textural properties of rennet-induced milk protein gel: Effect of guar gum M Galante, V Boeris, E Álvarez, P Risso International journal of food properties 20 (sup3), S2569-S2578, 2017 | 19 | 2017 |
| Peptidase from Aspergillus niger NRRL 3: Optimization of its production by solid-state fermentation, purification and characterization DN López, M Galante, G Ruggieri, J Piaruchi, ME Dib, NM Duran, ... Lwt 98, 485-491, 2018 | 17 | 2018 |
| Effect of the espina corona gum on caseinate acid-induced gels DN López, M Galante, EM Alvarez, PH Risso, V Boeris LWT-Food Science and Technology 85, 121-128, 2017 | 13 | 2017 |
| Effect of cholesterol‐reduced and zinc fortification treatments on physicochemical, functional, textural, microstructural and sensory properties of soft cheese M Galante, Y Pavón, S Lazzaroni, M Soazo, S Costa, V Boeris, P Risso, ... International journal of dairy technology 70 (4), 533-541, 2017 | 12 | 2017 |
| Physicochemical study of mixed systems composed by bovine caseinate and the galactomannan from Gleditsia amorphoides DN López, M Galante, EM Alvarez, PH Risso, V Boeris Carbohydrate polymers 173, 1-6, 2017 | 12 | 2017 |
| Caracterización fisicoquímica de aislados de proteínas vegetales J Bonino, L Cagnassi, A Giudicci, J Ibarra, P Oriolani March, A Vidal, ... Universidad Católica Argentina. Facultad de Química e Ingeniería" Fray …, 2016 | 3 | 2016 |
| Interaction of catalase with carrageenan applied to its recovery from murine liver M Galante, S Belluzo, G Picó, V Boeris Separation and purification technology 111, 125-130, 2013 | 3 | 2013 |
| Ibero‐American Network as a Collaborative Strategy to Provide Tools for the Development of Phytopharmaceuticals and Nutraceuticals P Buera, C Abirached, L Alamilla‐Beltrán, VM Busch, CI dos Santos, ... Phytopharmaceuticals: Potential Therapeutic Applications, 19-57, 2021 | 2 | 2021 |
| Evaluation of the effect of Gleditsia amorphoides gum on the properties of rennet-induced milk protein gels M Galante, V Boeris, PH Risso International Dairy Journal 97, 216-221, 2019 | 2 | 2019 |
| Innovación en la elaboración de productos lácteos M Galante Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y …, 2016 | 2 | 2016 |
| Evaluación de la incorporación de bagazo cervecero en salchichas veganas CI Leiva, NN Moreno, L Vitantonio, DN López, M Galante, PS Forastieri, ... Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería …, 2021 | 1 | 2021 |
| Producción de proteasas fúngicas para la hidrólisis de proteínas vegetales DN López, M Galante, G Ruggieri, J Lombardi, V Boeris, D Spelzini Universidad Católica Argentina. Facultad de Química e Ingeniería" Fray …, 2018 | 1 | 2018 |
| Desarrollo de quesos frescos funcionales y saludables a partir de leche bovina YL Pavón, M Galante, V Boeris, PH Risso, SMS Lazzaroni, SD Rozycki Publitec SA, 2015 | 1 | 2015 |
| Emulsion Gels Based on Quinoa Protein Hydrolysates, Alginate, and High-Oleic Sunflower Oil: Evaluation of Their Physicochemical and Textural Properties N Lingiardi, M Galante, D Spelzini Food Biophysics, 1-12, 2023 | | 2023 |
| Assessment of physicochemical parameters in argentinian Yerba Mate: Variability among different commercial brands S Baldor, D del Rosario Venica, L Cardozo, L Bértolo, MG Bottero, ... Food and Humanity 1, 1082-1090, 2023 | | 2023 |
