Beatriz Elizalde

Encapsulation of cinnamon and thyme essential oils components (cinnamaldehyde and thymol) in β-cyclodextrin: Effect of interactions with water on complex stability

Peggy A. Ponce Cevallos, Beatriz Elizalde · Journal of Food Engineering · 2010 · 217 citations

Cyclodextrin Production, Complex Stability, Micro-encapsulation +2

Pattern of pH and electrical conductivity upon honey dilution as a complementary tool for discriminating geographical origin of honeys

Carolina Acquarone, Marı́a del Pilar Buera, Beatriz Elizalde · Food Chemistry · 2006 · 208 citations

Geographical Origin, Honey Dilution, Artificial Bee +1

EFFECT OF SUGARS AND MAILLARD REACTION PRODUCTS ON POLYPHENOL OXIDASE AND PEROXIDASE ACTIVITY IN FOOD

Maria Cristina Nicoli, Beatriz Elizalde, A. Pitotti et al. · Journal of Food Biochemistry · 1991 · 112 citations

Food Chemistry, Nutrition, Polyphenolics +13

Effects of carbohydrate crystallization on stability of dehydrated foods and ingredient formulations

Marı́a del Pilar Buera, Carolina Schebor, Beatriz Elizalde · Journal of Food Engineering · 2004 · 107 citations

Food Chemistry, Nutrition, Ingredient Formulations +5

Effect of maillard reaction volatile products on lipid oxidation

Beatriz Elizalde, Marco Dalla Rosa, C.R. Lerici · Journal of the American Oil Chemists Society · 1991 · 62 citations

Food Chemistry, Lipid Analysis, Food Bioactive Compound +11