PUBLICACIONES

  • Zero- trans fats designed by enzyme-catalyzed interesterification of rice bran oil and fully hydrogenated rice bran oil.

    Callejas Campioni, N., Suescun Pereyra, L., Badan Ribeiro, A.P., Jachmanián Alpuy, I. OCL – Oilseeds and fats, Crops and Lipids, 2021, 28, 46. https://doi.org/10.1051/ocl/2021036

  • Shelf life of extra virgin olive oil manufactured with combined microwaves and megasonic waves at industrial scale.

    Amarillo, M., Gámbaro, A., Ellis, A. C., Irigaray, B., Lázaro, J., Tamborrino, A., Romaniello, R., Leone, A., Juliano, P. LWT – Food Science and Technology, 2021, 146, 111345.
    https://doi.org/10.1016/j.lwt.2021.111345

  • Incorporation of caprylic acid into a single cell oil rich in docosahexaenoic acid for the production of specialty lipids.

    Kanno Mathias, D., Piazentin Costa, J., Rodrigues Calvo, C., Claro da Silva, R., Converti, A., Segura, N., Jachmanián, I., Gioielli, L.A., Rodrigues Ract, J.N. Food Technology and Biotechnology, 2020, 58(4), pp. 411–422. https://doi.org/10.17113/ftb.58.04.20.6546

  • Zero- trans fats by enzymatic interesterification of blends beef tallow / rice bran oil.

    Segura, N., Jachmanián, I. OCL – Oilseeds and fats, Crops and Lipids, 2020, 27, 4. https://doi.org/10.1051/ocl/2019052

  • Comparison of the lipid profile and tocopherol content of four Peruvian quinoa (Chenopodium quinoa Willd.) cultivars (‘Amarilla de Maranganí’, ‘Blanca de Juli’, INIA 415 ‘Roja Pasankalla’, INIA 420 ‘Negra Collana’) during germination.

    Pachari Vera, E., Alca, J.J., Rondón Saravia, G., Callejas Campioni, N., Jachmanián Alpuy, I. Journal of Cereal Science, 2019, 88, pp. 132–137. https://doi.org/10.1016/j.jcs.2019.05.015

  • Assessment of liquid-liquid phase separation in the composition and oxidation stability of partially hydrolyzed olive oil.

    Cabral P. S., Corazza M. L., Sassaki G. L.,Grompone M. A., Irigaray B., Voll F. A. P.. Journal of Food Engineering 2018, 233: 1-8. https://doi.org/10.1016/j.jfoodeng.2018.03.025

  • Extracción de palta virgen (Persea amerincana Mill.) en una planta piloto Abencor.

    Amarillo M., Martínez N; Segura N; Grompone M.A. Aceites y Grasas, 2018, 110: 114-121.

  • Use of the Viscofrit to determine the moment of discarding the thermoxidized beef tallow.

    Segura N., de Oliveira L., Pinchak Y.A., Grompone M.A.. a Grasas y Aceites, 2018, 69 (4), https://doi.org/10.3989/gya.0106181