Ana Curutchet

Nutritional and sensory quality during refrigerated storage of fresh-cut mints (Mentha×piperita and M. spicata)

Ana Curutchet, Eduardo Dellacassa, Jorge Ringuelet et al. · Food Chemistry · 2013 · 70 citations · Full text

Nutrition, Shelf Life, Food Analysis +9

Blueberry pomace, valorization of an industry by-product source of fibre with antioxidant capacity

Camila Tagliani, Claudia Pérez-Pirotto, Ana Curutchet et al. · Food Science and Technology · 2019 · 46 citations · Full text

Nutrition, Food Packaging, Engineering +16

Coffee Pulp Waste as a Functional Ingredient: Effect on Salty Cookies Quality

Josefina Moreno, Sonia Cozzano, Ana M. Pérez et al. · Journal of Food and Nutrition Research · 2019 · 34 citations · Full text

Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre

Ana Curutchet, Julieta Trías, Amparo Tárrega et al. · Foods · 2021 · 33 citations · Full text

Blueberry by-product used as an ingredient in the development of functional cookies

Claudia Pérez-Pirotto, Camila Tagliani, Patricia Arcia et al. · Food Science and Technology International · 2017 · 30 citations