María Cristina Añón

María Cristina Añón's AcademicInfluence.com Rankings

María Cristina Añón

Biology

#12721

World Rank

#16217

Historical Rank

Biochemistry

#2193

World Rank

#2338

Historical Rank

biology Degrees

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Biology

María Cristina Añón's Degrees

Bachelors Biochemistry National University of Córdoba
Masters Biochemistry National University of Córdoba
PhD Biochemistry National University of Córdoba

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María Cristina Añón's Published Works

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Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author

Published Works

Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough (2004) (232)
Effects of Thermal Treatment of Soy Protein Isolate on the Characteristics and Structure-Function Relationship of Soluble and Insoluble Fractions (1995) (227)
Influence of Reducing Sugars and Amino Acids in the Color Development of Fried Potatoes (1986) (207)
Effects of drying conditions on some physical properties of soy protein films (2009) (186)
Structural and functional properties of soy protein isolate and cod gelatin blend films (2009) (167)
Effect of freezing and frozen storage of doughs on bread quality. (2001) (163)
Effect of high-pressure treatment on emulsifying properties of soybean proteins (2005) (154)
Relation between solubility and surface hydrophobicity as an indicator of modifications during preparation processes of commercial and laboratory-prepared soy protein isolates. (2000) (148)
Peroxidase from Strawberry Fruit (Fragaria ananassa Duch.): Partial Purification and Determination of Some Properties (1995) (143)
Composition and Structural Characterization of Amaranth Protein Isolates. An Electrophoretic and Calorimetric Study (1996) (138)
Freezing rate effects on the drip loss of frozen beef. (1980) (137)
Thermal aggregation of soy protein isolates (1995) (131)
Electrophoretic, solubility and functional properties of commercial soy protein isolates (1991) (130)
Heat Treatments Delay Ripening and Postharvest Decay of Strawberry Fruit (1997) (127)
Relationship between the Method of Obtention and the Structural and Functional Properties of Soy Proteins Isolates. 1. Structural and Hydration Properties (1994) (127)
Effect of soybean addition on the rheological properties and breadmaking quality of wheat flour (2005) (125)
Soy Protein Isolate Components and Their Interactions (1995) (121)
Structural Properties of Heat-Induced Soy Protein Gels As Affected by Ionic Strength and pH (1998) (119)
Antioxidant activity of amaranth protein or their hydrolysates under simulated gastrointestinal digestion (2011) (112)
The staling of bread: an X-ray diffraction study (2004) (105)
Amaranth proteins as a source of antioxidant peptides: Effect of proteolysis (2010) (104)
Characterization and changes in polyphenol oxidase from eggplant fruit (Solanum melongena L.) during storage at low temperature (2004) (102)
Amaranth seed protein hydrolysates have in vivo and in vitro antihypertensive activity (2011) (99)
Effect of freezing and frozen storage on the gelatinization and retrogradation of amylopectin in dough baked in a differential scanning calorimeter (2003) (95)
Contribution of the starch, protein, and lipid fractions to the physical, thermal, and structural properties of amaranth (Amaranthus caudatus) flour films. (2007) (93)
Effect of solution pH on solubility and some structural properties of soybean protein isolate films (2006) (92)
Influence of Denaturation, Hydrophobicity and Sulfhydryl Content on Solubility and Water Absorbing Capacity of Soy Protein Isolates (1990) (90)
Effects of Soy Protein on Physical and Rheological Properties of Wheat Starch (2007) (90)
Polyphenoloxidase activity from strawberry fruit (Fragaria × ananassa, Duch., cv Selva): characterisation and partial purification. (2000) (89)
Effect of low temperature storage on physical and physiological characteristics of eggplant fruit (Solanum melongena L.) (2007) (86)
Amaranth protein films reinforced with maize starch nanocrystals (2015) (85)
Effects of Yeast Freezing in Frozen Dough (2003) (84)
Identification and characterization of antioxidant peptides obtained by gastrointestinal digestion of amaranth proteins. (2016) (82)
Optimization of Additive Combination for Improved Soy–Wheat Bread Quality (2010) (81)
Effect of exogenous application of gibberellic acid on color change and phenylalanine ammonia-lyase, chlorophyllase, and peroxidase activities during ripening of strawberry fruit (Fragaria x ananassa Duch.) (1996) (80)
Effect of sunflower lecithins on the stability of water-in-oil and oil-in-water emulsions (2002) (80)
Gelation of soybean protein isolates in acidic conditions. Effect of pH and protein concentration (1995) (79)
PHYSICAL, SENSORY AND CHEMICAL EVALUATION OF COOKED SPAGHETTI (2007) (74)
The effect of glycation on foam and structural properties of β-lactoglobulin (2009) (73)
Presence of high levels of non-degraded gliadin in breast milk from healthy mothers. (1998) (73)
Relationship between the method of obtention and the structural and functional properties of soy protein isolates. 2. Surface properties (1994) (72)
Thermal and Electrophoretic Behavior, Hydrophobicity, and Some Functional Properties of Acid-Treated Soy Isolates (1996) (71)
Use of Triticale Flours in Cookies: Quality Factors (1996) (70)
Quality loss during the frozen storage of sea salmon (Pseudopercis semifasciata). Effect of rosemary (Rosmarinus officinalis L.) extract (2010) (70)
Changes in secondary structure of gluten proteins due to emulsifiers (2013) (69)
Effect of modified celluloses on dough rheology and microstructure (2010) (69)
Effect of freezing rate on the denaturation of myofibrillar proteins (2007) (68)
Gelation of soybean proteins induced by sequential high-pressure and thermal treatments (2009) (66)
Stability of quinoa flour proteins (Chenopodium quinoa Willd.) during storage. (2009) (66)
Rheological characterization of amaranth protein gels (2005) (65)
Thermal and physicochemical characterization of seven argentine rice flours and starches (2004) (64)
Interaction of modified celluloses and pectins with gluten proteins (2014) (61)
Structural changes in gluten protein structure after addition of emulsifier. A Raman spectroscopy study. (2011) (61)
Potential antitumor properties of a protein isolate obtained from the seeds of Amaranthus mantegazzianus (2010) (61)
β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment (2011) (61)
Effect of chilling on ethylene production in eggplant fruit (2005) (61)
Nutritional and anti-nutritional components of four cowpea varieties under thermal treatments: Principal component analysis (2013) (59)
AMYLOSE-LIPID COMPLEX DISSOCIATION. A STUDY OF THE KINETIC PARAMETERS (1999) (58)
Dynamic properties of soy globulin adsorbed films at the air-water interface. (2003) (58)
ACE inhibitory tetrapeptides from Amaranthus hypochondriacus 11S globulin. (2009) (57)
Denaturation Kinetics of Myofibrillar Proteins in Bovine Muscle (1985) (56)
Calorimetric Study of Soybean Protein Isolates: Effect of Calcium and Thermal Treatments (1996) (56)
Effect of water content on the formation and dissociation of the amylose-lipid complex in wheat flour (1992) (55)
Structural and Functional Changes in Myofibrillar Proteins of Sea Salmon (Pseudopercis semifasciata) by Interaction with Malonaldehyde (RI) (2002) (55)
Trehalose, a cryoprotectant for Lactobacillus bulgaricus (1989) (53)
Potential antithrombotic activity detected in amaranth proteins and its hydrolysates (2015) (52)
Functional properties of protease modified wheat flours (1997) (51)
Functional properties of protease modified wheat flours (1997) (51)
Isothermal crystallization of hydrogenated sunflower oil: I—Nucleation (1998) (51)
Effect of pH and ionic strength modifications on thermal denaturation of the 11S globulin of sunflower (Helianthus annuus). (2004) (50)
Physicochemical and rheological properties of soybean protein emulsions processed with a combined temperature/high-pressure treatment (2008) (50)
Common Molecular Features among Amaranth Storage Proteins (1997) (50)
Partial Reduction of Soy Protein Isolate Disulfide Bonds (1995) (50)
Amaranth Peptides from Simulated Gastrointestinal Digestion: Antioxidant Activity Against Reactive Species (2015) (48)
Peptides of amaranth were targeted as containing sequences with potential anti-inflammatory properties (2016) (48)
Characterization of peroxidase-mediated chlorophyll bleaching in strawberry fruit. (2001) (48)
Optimization of a competitive ELISA with polyclonal antibodies for quantification of prolamins in foods (1995) (48)
Adsorption of Soy Globulin Films at the Air−Water Interface (2004) (47)
pH-Induced Modifications in the Thermal Stability of Soybean Protein Isolates (1996) (45)
Lipid and protein deterioration during the chilled storage of minced sea salmon (Pseudopercis semifasciata) (2007) (45)
Stability of concentrated emulsions measured by optical and rheological methods. Effect of processing conditions I. Whey protein concentrate (2008) (45)
Thermal Denaturation of Hake (Merluccius hubbsi) Myofibrillar Proteins. A Differential Scanning Calorimetric and Electrophoretic Study (1990) (45)
Effect of Thawing Rate on the Exudate Production of Frozen Beef (1985) (44)
Mechanical and Physical Properties of Soy Protein Films with pH-Modified Microstructures (2008) (43)
High hydrostatic pressure improves protein solubility and dispersion stability of mineral-added soybean protein isolate (2015) (43)
Amaranth peptides with antithrombotic activity released by simulated gastrointestinal digestion (2016) (42)
Effect of gibberellic acid on ripening of strawberry fruits (Fragaria annanassa Duch.) (1994) (42)
Composite and nanocomposite films based on amaranth biopolymers (2018) (42)
Amaranth protein isolates modified by hydrolytic and thermal treatments. Relationship between structure and solubility (2002) (41)
β-Xylosidase in strawberry fruit: Isolation of a full-length gene and analysis of its expression and enzymatic activity in cultivars with contrasting firmness. (2006) (40)
Effects of calcium and high pressure on soybean proteins: a calorimetric study. (2010) (40)
Effect of physical and chemical factors on rheological behavior of commercial soy protein isolates : protein concentration, water imbibing capacity, salt addition, and thermal treatment (1992) (39)
Interactions between isoflavones and soybean proteins: Applications in soybean-protein–isolate production (2010) (39)
Effect of high pressure on solubility and aggregability of calcium-added soybean proteins (2012) (39)
Effect of frozen storage on protein denaturation in bovine muscle. (1986) (39)
Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk (2016) (38)
Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk (2016) (38)
Effect of Mixing Time on Structural and Rheological Properties of Wheat Flour Dough for Breadmaking (2011) (38)
Relationships between different hydration properties of commercial and laboratory soybean isolates. (2001) (37)
Amaranth lectin presents potential antitumor properties (2015) (36)
Effect of pH and protein concentration on rheological behavior of acidic soybean protein gels (1998) (36)
Amaranth protein films prepared with high-pressure treated proteins (2015) (35)
Structure characterization of human serum proteins in solution and dry state. (2002) (35)
Influence of the extracting solvent upon the structural properties of Amaranth (Amaranthus hypochondriacus) glutelin. (2003) (35)
Physicochemical and Rheological Characterization of Wheat Flour Dough (2005) (34)
Rheological properties of acidic soybean protein gels: Salt addition effect (1999) (34)
Heat-induced gelation properties of isoelectric and ultrafiltered sweet potato protein isolate and their gel microstructure (2012) (34)
A study of the retrogradation process in five argentine rice starches (2010) (34)
High-pressure induced physicochemical and functional modifications of low-density lipoproteins from hen egg yolk. (2005) (33)
Use of triticale flours in cracker-making (2003) (33)
Connection between rheological parameters and colloidal interactions of a soy protein suspension (1999) (33)
Structural Modifications of an Amaranth Globulin Induced by pH and NaCl (1998) (33)
Amaranth starch-rich fraction properties modified by extrusion and fluidized bed heating (2007) (32)
Amaranth proteins foaming properties: adsorption kinetics and foam formation--part 1. (2013) (32)
Effect of thermal treatment on the proteins of amaranth isolates (2007) (32)
Oil-in-water emulsions formulated with sunflower lecithins: Vesicle formation and stability (2004) (32)
Electrophoresis studies for determining wheat–soy protein interactions in dough and bread (2005) (31)
Guava seed storage protein : Fractionation and characterization (2006) (31)
Characterization of amaranth proteins modified by trypsin proteolysis. Structural and functional changes (2009) (31)
Physicochemical and structural properties of amaranth protein isolates treated with high pressure (2012) (30)
Formate Production by Streptococcus thermophilus Cultures (1991) (30)
Analysis of Structural Properties and Immunochemical Reactivity of Heat-Treated Ovalbumin (1996) (29)
Proteolytic activity of Lactobacillus bulgaricus grown in milk (1993) (29)
Storage of Sunflower-seeds: Variation on the Wax Content of the Oil (2005) (28)
Role of disulfide bonds upon the structural stability of an amaranth globulin. (1999) (28)
Water imbibing capacity of soy protein isolates : influence of protein denaturation (1991) (27)
Thermal denaturation in fish muscle proteins during gelling : effect of spawning condition (1991) (27)
Crystallization of waxes during sunflowerseed oil refining (1985) (27)
Structural Characterization of Amaranth Protein Gels (2006) (27)
Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta (2014) (27)
Crystallization of sunflower oil waxes (2003) (27)
Characterization of soybean protein isolates The effect of calcium presence (2004) (27)
Effect of amylose on starch pastes viscoelasticity and cooked grains stickiness in rice from seven argentine genotypes (2006) (27)
Effect of frozen storage on protein denaturation in bovine muscle 1. Myofibrillar ATPase activity and differential scanning calorimetric studies (2007) (26)
Stability of oil: Water emulsions of amaranth proteins. Effect of hydrolysis and pH (2010) (26)
Isothermal crystallization of hydrogenated sunflower oil: II. growth and solid fat content (1999) (25)
Effect of acid treatment on structural and foaming properties of soy amaranth protein mixtures (2012) (25)
Development of high‐sensitive enzyme immunoassays for gliadin quantification using the streptavidin‐biotin amplification system (1998) (24)
Comparison of rice and corn cooking characteristics before and after extrusion (2000) (24)
Thermal Denaturation of Muscle Proteins from Male and Female Squid (Illex argentinus) at Different Sexual Maturation Stages. A Differential Scanning Calorimetric Study (1996) (24)
Rheological properties of emulsions containing modified soy protein isolates (2003) (23)
Development of an immunochemical method to detect Lactobacillus kefir (2005) (23)
Heat-induced phenomena in soy protein suspensions. Rheometric data and theoretical interpretation. (1999) (23)
Effects of the Dietary Addition of Amaranth (Amaranthus mantegazzianus) Protein Isolate on Antioxidant Status, Lipid Profiles and Blood Pressure of Rats (2015) (22)
The anti-inflammatory SSEDIKE peptide from Amaranth seeds modulates IgE-mediated food allergy (2016) (22)
Amaranth Sprouts: A Potential Health Promoting and Nutritive Natural Food (2015) (22)
Influence of NaCl concentration and high pressure treatment on thermal denaturation of soybean proteins (2011) (22)
Comparison between protein functional properties of two rice cultivars (2009) (22)
Emulsifiers: Effects on Quality of Fibre-Enriched Wheat Bread (2013) (22)
Amaranth proteins foaming properties: Film rheology and foam stability - Part 2. (2016) (21)
Functional properties and microstructure of cowpea cultivated in north-east Argentina (2012) (21)
Amaranth protein films from thermally treated proteins (2013) (21)
Lipid and protein changes in chilled sea salmon (Pseudopercis semifasciata): effect of previous rosemary extract (Rossmarinus officinalis L.) application (2009) (21)
In Vitro Modulation of Renin-Angiotensin System Enzymes by Amaranth (Amaranthus hypochondriacus) Protein-Derived Peptides: Alternative Mechanisms Different from ACE Inhibition. (2017) (21)
Broken Rice as a Potential Functional Ingredient with Inhibitory Activity of Renin and Angiotensin-Converting Enzyme(ACE) (2019) (21)
Antithrombotic and Antioxidant Activity of Amaranth Hydrolysate Obtained by Activation of an Endogenous Protease (2016) (21)
Water uptake by dehydrated soy protein isolates: Comparison of equilibrium vapour sorption and water imbibing methods (2003) (21)
Analysis of the effects of heat treatment on gliadin immunochemical quantification using a panel of anti-prolamin antibodies. (2001) (20)
Relationship between cooling rate and crystallization behavior of hydrogenated sunflowerseed oil (1992) (20)
Amaranth (Amaranthus hypochondriacus) vicilin subunit structure. (2010) (20)
Physicochemical and structural characterization of Lima Bean (Phaseolus lunatus) globulins (2007) (20)
Influence of the operating conditions on acid degumming process in sunflower seed oil (2001) (20)
Functional properties of guava seed glutelins. (2005) (20)
Cold-set gelation of high pressure-treated soybean proteins (2013) (20)
The Na+/Ca2+ exchanger is active and working in the reverse mode in human umbilical artery smooth muscle cells. (2006) (20)
Interfacial and emulsifying properties of amaranth (Amaranthus hypochondriacus) protein isolates under different conditions of pH (2012) (19)
Structural characterization and surface activity of spread and adsorbed soy globulin films at equilibrium (2003) (19)
Surface physicochemical properties of globulin-P amaranth protein. (2004) (19)
Antioxidant activity, nutritional, and phenolic composition of sweet potato leaves as affected by harvesting period (2020) (19)
Soy globulin spread films at the air–water interface (2004) (19)
Amaranth globulin structure modifications induced by enzymatic proteolysis. (2000) (19)
Effect of heat on thermal and functional properties of wheat (1990) (19)
Thermal Denaturation of Aulacomya ater ater (Molina) Myofibrillar Proteins: A Differential Scanning Calorimetric Study (1994) (18)
Incorporation of Lactobacillus delbrueckii subsp lactis (CIDCA 133) in cold-set gels made from high pressure-treated soybean proteins (2014) (18)
Enzymatic Hydrolysis of Soy Protein Isolates. DSC study (2001) (18)
RNA composition of Junin virus (1976) (18)
Amaranth starch-rich fraction properties modified by high-temperature heating (2007) (17)
Effect of Water Activity aw of Milk on acid Production by Streptococcus thermophilus and Lactobacillus bulgaricus (1989) (17)
Physicochemical, functional and angiotensin converting enzyme inhibitory properties of amaranth (Amaranthus hypochondriacus) 7S globulin. (2012) (16)
Thermal Stability of Myofibrillar Proteins from Smooth and Striated Muscles of Scallop (Chlamys tehuelchus): A Differential Scanning Calorimetric Study (1998) (16)
Detection and characterization of antibodies specific to food antigens (gliadin, ovalbumin and beta-lactoglobulin) in human serum, saliva, colostrum and milk. (1998) (16)
Rate of freezing effect on the colour of frozen beef liver. (1982) (16)
Preparative fractionation of gliadins by electrophoresis at pH 3.1 (A-PAGE). (1999) (16)
Crystalline fractionation of hydrogenated sunflowerseed oil. II. Differential scanning calorimetry (DSC) (1991) (16)
Influence of thermal treatment of food on the immunochemical quantification of Gliadin (1996) (16)
Effect of amaranth proteins on the RAS system. In vitro, in vivo and ex vivo assays. (2020) (15)
Effect of Maize Resistant Starch and Transglutaminase: A Study of Fundamental and Empirical Rheology Properties of Pan Bread Dough (2014) (15)
Dilatational properties of soy globulin adsorbed films at the air–water interface from acidic solutions (2005) (15)
Effect of calcium on the cryopreservation of Lactobacillus bulgaricus in different freezing media (1990) (15)
Effect of Extraction and Precipitation Conditions During Soybean Protein Isolate Production on the Genistein Series Content (2007) (15)
Large-scale mapping of bioactive peptides in structural and sequence space (2018) (15)
The effect of glycation on oil–water emulsion properties of β-lactoglobulin (2012) (15)
Amaranth as a Source of Antihypertensive Peptides (2020) (15)
Amylose-lipid Complex, Physicochemical Properties and the Effects of Different Variables (1999) (15)
Rheological study of dispersions prepared with modified soybean protein isolates (2000) (14)
Crystallization of waxes in sunflowerseed oil: Effects of an inhibitor (1991) (14)
Amaranth functional cookies exert potential antithrombotic and antihypertensive activities (2018) (14)
Globulin-p and 11S-Globulin from Amaranthus Hypochondriacus: are Two Isoforms of the 11S-Globulin (2009) (14)
A Method of Screening for Highly Inhibitory Lactic Acid Bacteria. (1996) (14)
Study on the influence of freezing rate on lipid oxidation in fish (salmon) and chicken breast muscles (2007) (14)
Crystalline fractionation of hydrogenated sunflowerseed oil (1991) (14)
Development of a High Protein Beverage Based on Amaranth (2020) (13)
Mathematical Model for Formation Rate and Collapse of Foams from Enzyme Modified Wheat Flours (1994) (13)
Differential Scanning Calorimetry of Mung Bean Starch (1990) (13)
Crystallization of hydrogenated sunflower-cottonseed oil (1987) (13)
Amaranth Globulin Polypeptide Heterogeneity (2007) (13)
Thermal behavior and hydration properties of yeast proteins from Saccharomyces cerevisiae and Kluyveromyces fragilis (2000) (12)
Amaranth proteins emulsions as delivery system of Angiotensin-I converting enzyme inhibitory peptides (2019) (12)
Effect of freezing on dough ingredients. (2004) (12)
Antithrombotic Effects of Amaranthus hypochondriacus Proteins in Rats (2016) (12)
Influence of pH on structure and function of amaranth (Amaranthus hypochondriacus) protein isolates. (2010) (12)
Genistein effects on Ca2+ handling in human umbilical artery: inhibition of sarcoplasmic reticulum Ca2+ release and of voltage-operated Ca2+ channels (2009) (12)
Comparative behaviour of solutions and dispersions of amaranth proteins on their emulsifying properties (2018) (12)
CHARACTERIZATION OF FERMENTED CASSAVA STARCHES (1993) (11)
Immunochemical reactivity of soybean β-conglycinin subunits (2005) (11)
Colour Assessment on Bread Wheat and Triticale Fresh Pasta (2012) (11)
Kinetics of wheat proteins solubilization with a fungal protease (1992) (11)
Hydration Properties of Soybean Protein Isolates (2001) (11)
Identification of renin inhibitors peptides from amaranth proteins by docking protocols (2020) (10)
Determination of anti-omega-gliadin antibodies in serologic tests for coeliac disease. (2000) (10)
Antioxidant Activity of Amaranth Protein Hydrolysate Against Thermal Oxidation of Vegetable Oils (2014) (10)
Antiproliferative Effect of Amaranth Proteins and Peptides on HT-29 Human Colon Tumor Cell Line (2019) (10)
A Kinetic Description for the Destabilization Process of Protein Foams (2012) (10)
Mature Amaranthus hypochondriacus seeds contain non-processed 11S precursors. (2008) (9)
A MODEL FOR ESTIMATING LOSS WHEAT SEED VIABILITY DURING HOT-AIR DRYING (1991) (9)
Effect of water activity of milk upon growth and acid production by mixed cultures of streptococcus thermophilus and Lactobacillus bulgaricus (1990) (9)
Gelatinization Profiles of Triticale Starch in Cookies as Influenced by Moisture and Solutes (1998) (9)
Adding Value to Holy Grain: Providing the Key Tools for the Exploitation of Amaranth-the Protein-rich Grain of the Aztecs. Results from a Joint European-Latin American Research Project (2010) (9)
Interaction of Antibiotics and Water Activity on Streptococcus thermophilus and Lactobacillus bulgaricus (1989) (9)
An Enzymatic Method for Determination of Formate Production by Streptococcus thermophilus (1990) (9)
Association of bovine chromosome 5 markers with birth and weaning weight in Hereford cattle raised under extensive conditions (2011) (9)
Influence of phospholipids on the crystallization of waxes in sunflowerseed oil (1988) (9)
Effect of the Incorporation of Amaranth (Amaranthus Mantegazzianus) into Fat- and Cholesterol-Rich Diets for Wistar Rats. (2019) (8)
Analysis of soluble proteins/aggregates derived from gluten-emulsifiers systems (2012) (8)
Effect of Acid Modification of Soy Glycinin on Its Interfacial and Emulsifying Properties (2018) (8)
Fractionation of wheat, barley, and rye prolamins by cation exchange FPLC (1994) (8)
Analysis of anti-gliadin antibodies by immunoblot analysis and enzyme-linked immunosorbent assay using gliadin fractions as antigens. (1999) (8)
Application of surface response methodology to optimize hydrolysis of wheat gluten and characterization of selected hydrolysate fractions (2008) (7)
Influence of carbon dioxide on ethylene synthesis of tomato. (1990) (7)
Structural Modifications of Amaranth Proteins During Germination (2009) (7)
PARTIAL CHARACTERIZATION OF CHLOROPHYLLASE FROM STRAWBERRY FRUIT (FRAGARIA ANANASSA, DUCH.) (1994) (7)
Margarines: A rheological study (1995) (7)
Development of oil-in-water emulsions based on rice bran oil and soybean meal as the basis of food products able to be included in ketogenic diets (2020) (6)
Analysis of Anti-Prolamin Monoclonal Antibody Reactivity Using Prolamin Fractions Purified by Preparative Electrophoresis (2000) (6)
THERMAL STABILITY OF A NEUTRAL PROTEASE OF ASPERGILLUS ORYZAE (1994) (6)
Foaming properties of soy protein isolate hydrolysates (2015) (6)
Thermal Denaturation Kinetics of Yeast Proteins in Whole Cells of Saccharomyces cerevisiae and Kluyveromyces fragilis (2002) (6)
Films Based on Biopolymer from Conventional and Non-Conventional Sources (2008) (6)
Behavior of soy globulin films at the air-water interface. Structural and dilatational properties of spread films (2003) (5)
Infant milk formulae processing: Effect of wet-mix total solids and heat treatment temperature on rheological, emulsifying and nutritional properties (2021) (5)
Relationship between the Method of Obtention and the Structural and Functional Properties of Soy Protein Isolates. 1. Structural and Hydration Properties. [Erratum to document cited in CA121:203669] (1995) (5)
Characterization of Soybean Proteins–Fatty Acid Systems (2010) (5)
Drying Rates of 25 Argentinian Varieties of Soybean: A Comparative Study (1994) (5)
Identification and in silico study of a novel dipeptidyl peptidase IV inhibitory peptide derived from green seaweed Ulva spp. hydrolysates (2022) (4)
Genistein inhibits contractile force, intracellular Ca2+ increase and Ca2+ oscillations induced by serotonin in rat aortic smooth muscle (2007) (4)
Identification and characterization of antioxidant peptides obtained from the bioaccessible fraction of α-lactalbumin hydrolysate. (2021) (4)
CHANGES IN PROTEIN COMPOSITION DURING STRAWBERRY (Fragaria × ananassa Duch.) FRUIT RIPENING1 (1996) (4)
Amaranth peptides decreased the activity and expression of cellular tissue factor on LPS activated THP-1 human monocytes. (2018) (4)
Bacteriophage SPO1 development: defects in a gene 31 mutant (1978) (4)
DEGRADATION OF CHLOROPHYLLS IN STRAWBERRY FRUITS: ‘IN VITRO’ EVIDENCE OF PEROXIDASE-MEDIATED BLEACHING (2001) (3)
Immunoblotting of gliadins separated by acid PAGE: Analysis of electrotransference conditions (1997) (3)
Heat induced conformational changes of whey proteins in model infant formulae: Effect of casein and inulin (2020) (3)
Postmortem Changes in Adductor Muscles from Aulacomya ater ater (Molina) Stored at 2-4 .degree.C. A Differential Scanning Calorimetric Study (1995) (3)
Thorium-acetate and thorium-propionate complexes (1972) (3)
Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins (2015) (2)
Péptidos antioxidantes derivados de la digestión gastrointestinal de proteínas de amaranto: Una primera aproximación a la evaluación de su absorción intestinal y posterior actividad (2016) (2)
Fractionation of secalins and hordeins by preparative electrophoresis at acid pH (2002) (2)
Study of the influence of genes related to muscle oxidative processes on beef color. (2015) (2)
Films and Coatings from Vegetable Protein (2016) (2)
Emulsifying Properties of Hydrolysates Isolated from Soybean Protein (2015) (2)
Basis for a method of characterization for quick frozen beef. (1981) (2)
Effect of Amaranth Bioactive Peptides on the Gastrointestinal System (2022) (1)
Modification of structure and functional properties of soy protein isolates by heat and acid treatments (1998) (1)
Action of Amaranth Peptides on the Cardiovascular System (2022) (1)
DRYING AND NaF ALTER VIABILITY AND SOLUBLE PROTEINS OF GERMINATING WHEAT SEEDS (1990) (1)
Data set on effect of amaranth proteins on the RAS system. In vitro, in vivo and ex vivo assays (2020) (1)
Possible association of bovine chromosome 5 markers with growth and fat traits in Hereford cattle raised under extensive conditions (2010) (1)
Freezing Bread Dough (2005) (1)
METACHROMATIC EFFECT IN HOMOLOGOUS GROUPS OF WHEAT, BARLEY AND RYE PROLAMINS (1994) (1)
21. Frozen Dough (2007) (1)
Spray-Dried Infant Formula Emulsion Stability as Affected by Pre-Heat Treatment and Total Solids Content of the Feed (2022) (1)
Effect of Plasticizers on Soy Protein - Beeswax Bilayer Films Properties (2006) (0)
Bacterial characterization of fermented sweet potato leaves by high‐throughput sequencing and their impact on the nutritional and bioactive composition (2022) (0)
Study of the Antihypertensive Peptides Derived from Alpha-Lactalbumin Hydrolysate after Simulation of Digestion (2022) (0)
Comparison of Different Methods to Determine Wax Concentration in Sunflower-seed Oil (1999) (0)
Obtención de películas biodegradables a partir de proteínas de amaranto (P) (2005) (0)
Effect of Storage Conditions on Crystallization of Sunflower-Seed Oil Waxes (2001) (0)
Impact of wet-mix total solids content and heat treatment on physicochemical and techno-functional properties of infant milk formula powders (2021) (0)
Relationship between the Method of Obtention and the Structural and Functional Properties of Soy Protein Isolates. 2. Surface Properties. [Erratum to document cited in CA121:203670] (1995) (0)
Biochemical and microbiological changes during storage of Argentine wheats (1989) (0)
Thermal Behavior of Sunflower Oil Waxes (2002) (0)
Peptides from Amaranth controlled the NF-κB pathway activation on epithelial cells and suppressed intestinal inflammation (2018) (0)
COMPARATIVE STUDY OF EMULSIFYING AND INTERFACIAL PROPERTIES OF NATIVE AND ACID TREATED SOY PROTEIN ISOLATES AND BOVINE MILK WHEY PROTEIN ISOLATES. (2014) (0)
bread wheat pasta Effect of amaranth flour ( Amaranthus mantegazzianus ) on the technological and sensory quality of (2014) (0)

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What Schools Are Affiliated With María Cristina Añón?

María Cristina Añón is affiliated with the following schools:

National University of La Plata
National University of Córdoba
University of Chile

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