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Relationship between the method of obtention and the structural and functional properties of soy protein isolates. I: Structural and hydration propertiesPETRUCCELLI, S; ANON, M. C.Journal of agricultural and food chemistry (Print). 1994, Vol 42, Num 10, pp 2161-2169, issn 0021-8561Article

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Determination of wax concentration in sunflower seed oilMARTINI, S; ANON, M. C.Journal of the American Oil Chemists' Society. 2000, Vol 77, Num 10, pp 1087-1092, issn 0003-021XArticle

pH-induced modifications in the thermal stability of soybean protein isolatesPETRUCCELLI, S; ANON, M. C.Journal of agricultural and food chemistry (Print). 1996, Vol 44, Num 10, pp 3005-3009, issn 0021-8561Article

Partial reduction of soy protein isolate disulfide bondsPETRUCCELLI, S; ANON, M. C.Journal of agricultural and food chemistry (Print). 1995, Vol 43, Num 8, pp 2001-2006, issn 0021-8561Article

Soy protein isolate components and their interactionsPETRUCCELLI, S; ANON, M. C.Journal of agricultural and food chemistry (Print). 1995, Vol 43, Num 7, pp 1762-1767, issn 0021-8561Article

Crystallization of sunflower oil waxesMARTINI, S; ANON, M. C.Journal of the American Oil Chemists' Society. 2003, Vol 80, Num 6, pp 525-532, issn 0003-021X, 8 p.Article

Amylose-lipid complex, physicochemical properties and the effects of different variablesJOVANOVICH, G; ANON, M. C.Lebensmittel - Wissenschaft + Technologie. 1999, Vol 32, Num 2, pp 95-101, issn 0023-6438Article

Thermal aggregation of soy protein isolatesPETRUCCELLI, S; ANON, M. C.Journal of agricultural and food chemistry (Print). 1995, Vol 43, Num 12, pp 3035-3041, issn 0021-8561Article

Relationship between the method of obtention and the structural and functional properties of soy protein isolates. II: Surface propertiesPETRUCCELLI, S; ANON, M. C.Journal of agricultural and food chemistry (Print). 1994, Vol 42, Num 10, pp 2170-2176, issn 0021-8561Article

Crystallization of waxes in sunflowerseed oil : effects of an inhibitorPETRUCCELLI, S; ANON, M. C.JAOCS - Journal of the American Oil Chemists' Society. 1991, Vol 68, Num 9, pp 684-686Article

Gelatinization profiles of triticale starch in cookies as influenced by moisture and solutesLEON, A. E; JOVANOVICH, G; ANON, M. C et al.Cereal chemistry. 1998, Vol 75, Num 5, pp 617-623, issn 0009-0352Article

Influence of carbon dioxide on ethylene synthesis of tomatoZAMPONI, R; CHAVES, A; ANON, M. C et al.Sciences des aliments. 1990, Vol 10, Num 1, pp 141-150, issn 0240-8813, 10 p.Article

Effect of water activity aw of milk on acid production by Streptococcus thermophilus and Lactobacillus bulgaricus = Effets de l'activité de l'eau (aw) du lait sur la production d'acide par Streptococcus thermophilus et Lactobacillus bulgaricusLARSEN, R. F; ANON, M. C.Journal of food science. 1989, Vol 54, Num 4, pp 917-921, issn 0022-1147Article

Denaturation kinetics of myofibrillar proteins in bovine muscle = Cinétique de dénaturation des protéines myofibrillaires de la viande de boeufWAGNER, J. R; ANON, M. C.Journal of food science. 1985, Vol 50, Num 6, pp 1547-1563, issn 0022-1147Article

Effects of calcium and high pressure on soybean proteins: A calorimetric studySPERONI, F; ANON, M. C; DE LAMBALLERIE, M et al.Food research international. 2010, Vol 43, Num 5, pp 1347-1355, issn 0963-9969, 9 p.Article

Characterization of soybean protein isolates. The effect of calcium presenceSCILINGO, A. A; ANON, M. C.Journal of the American Oil Chemists' Society. 2004, Vol 81, Num 1, pp 63-69, issn 0003-021X, 7 p.Article

Crystalline fractionation of hydrogenated sunflowerseed oil. II : Differential scanning calorimetry (DSC)HERRERA, M. L; ANON, M. C.JAOCS - Journal of the American Oil Chemists' Society. 1991, Vol 68, Num 11, pp 799-803Article

Effect of frozen storage on protein denaturation in bovine muscle. II. Influence on solubility, viscosity and electrophoretic behaviour of myofibrillar proteins = Effet du stockage frigorifique sur la dénaturation des protéines dans la viande de boeuf. II. Influence sur la solubilité, la viscosité et le comportement électrophorétique des protéines myofibrillairesWAGNER, J. R; ANON, M. C.Journal of Food Technology. 1986, Vol 21, Num 5, pp 547-558, issn 0022-1163Article

Characterization of triticale protein = Caractérisation des protéines de triticaleLUPANO, C. E; ANON, M. C.Cereal chemistry. 1985, Vol 62, Num 3, pp 174-178, issn 0009-0352Article

Physicochemical and rheological characterization of wheat flour doughPUPPO, M. C; CALVELO, A; ANON, M. C et al.Cereal chemistry. 2005, Vol 82, Num 2, pp 173-181, issn 0009-0352, 9 p.Article

Interaction of antibiotics and water activity on Streptococcus thermophilus and Lactobacillus bulgaricus = Interaction des antibiotiques et de l'activité de l'eau sur Streptococcus thermophilus et Lactobacillus bulgaricusLARSEN, R. F; ANON, M. C.Journal of food science. 1989, Vol 54, Num 4, pp 922-939, issn 0022-1147, 4 p.Article

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Stability of oil: Water emulsions of amaranth proteins. Effect of hydrolysis and pHVENTUREIRA, J; MARTINEZ, E. N; ANON, M. C et al.Food hydrocolloids. 2010, Vol 24, Num 6-7, pp 551-559, issn 0268-005X, 9 p.Article