Asensio CM - Search Results

1

Soymilk stability increase using polyphenols microcapsules.

Larrauri M, Asensio CM, Martín MP, Quiroga PR, Grosso NR, Nepote V. Larrauri M, et al. Among authors: asensio cm. J Food Sci Technol. 2024 Apr;61(4):688-696. doi: 10.1007/s13197-023-05869-y. Epub 2023 Oct 20. J Food Sci Technol. 2024. PMID: 38410267

2

Chemical stability of extra-virgin olive oil added with oregano essential oil.

Asensio CM, Nepote V, Grosso NR. Asensio CM, et al. J Food Sci. 2011 Sep;76(7):S445-50. doi: 10.1111/j.1750-3841.2011.02332.x. J Food Sci. 2011. PMID: 22417562

3

Antioxidant effects of the monoterpenes carvacrol, thymol and sabinene hydrate on chemical and sensory stability of roasted sunflower seeds.

Quiroga PR, Asensio CM, Nepote V. Quiroga PR, et al. Among authors: asensio cm. J Sci Food Agric. 2015 Feb;95(3):471-9. doi: 10.1002/jsfa.6744. Epub 2014 Jun 24. J Sci Food Agric. 2015. PMID: 24841286

4

Sensory Quality Preservation of Coated Walnuts.

Grosso AL, Asensio CM, Grosso NR, Nepote V. Grosso AL, et al. Among authors: asensio cm. J Food Sci. 2017 Jan;82(1):185-193. doi: 10.1111/1750-3841.13570. Epub 2016 Nov 22. J Food Sci. 2017. PMID: 27875638

5

Antioxidant Stability Study of Oregano Essential Oil Microcapsules Prepared by Spray-Drying.

Asensio CM, Paredes AJ, Martin MP, Allemandi DA, Nepote V, Grosso NR. Asensio CM, et al. J Food Sci. 2017 Dec;82(12):2864-2872. doi: 10.1111/1750-3841.13951. Epub 2017 Nov 2. J Food Sci. 2017. PMID: 29095492

6

Improving walnuts' preservation by using walnut phenolic extracts as natural antioxidants through a walnut protein-based edible coating.

Grosso AL, Riveros C, Asensio CM, Grosso NR, Nepote V. Grosso AL, et al. Among authors: asensio cm. J Food Sci. 2020 Oct;85(10):3043-3051. doi: 10.1111/1750-3841.15395. Epub 2020 Aug 27. J Food Sci. 2020. PMID: 32856299

7

Microencapsulation of phenolic compounds extracted from soybean seed coats by spray-drying.

Bergesse AE, Asensio CM, Quiroga PR, Ryan LC, Grosso NR, Nepote V. Bergesse AE, et al. Among authors: asensio cm. J Food Sci. 2023 Nov;88(11):4457-4471. doi: 10.1111/1750-3841.16775. Epub 2023 Oct 6. J Food Sci. 2023. PMID: 37799104

8

Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of Antioxidants.

Larrauri M, Demaría MG, Ryan LC, Asensio CM, Grosso NR, Nepote V. Larrauri M, et al. Among authors: asensio cm. J Food Sci. 2016 Jan;81(1):S208-15. doi: 10.1111/1750-3841.13164. Epub 2015 Nov 23. J Food Sci. 2016. PMID: 26595771

9

Sensory attribute preservation in extra virgin olive oil with addition of oregano essential oil as natural antioxidant.

Asensio CM, Nepote V, Grosso NR. Asensio CM, et al. J Food Sci. 2012 Sep;77(9):S294-301. doi: 10.1111/j.1750-3841.2012.02841.x. Epub 2012 Aug 16. J Food Sci. 2012. PMID: 22897359

10

Rheological Behavior, Antimicrobial and Quorum Sensig Inhibition Study of an Argentinean Oregano Essential Oil Nanoemulsion.

Asensio CM, Quiroga PR, Al-Gburi A, Huang Q, Grosso NR. Asensio CM, et al. Front Nutr. 2020 Oct 9;7:569913. doi: 10.3389/fnut.2020.569913. eCollection 2020. Front Nutr. 2020. PMID: 33163506 Free PMC article.

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