Romina Bodoira

Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants

Romina Bodoira, María Cecilia Penci, Pablo D. Ribotta et al. · LWT · 2016 · 163 citations · Full text

Food Chemistry, Medicine, Natural Antioxidants +7

Oxidative stability of walnut (Juglans regia L.) and chia (Salvia hispanica L.) oils microencapsulated by spray drying

María Isabel Curti, Paola Roccia, Juan Manuel Llabot et al. · Powder Technology · 2014 · 102 citations · Full text

Food Chemistry, Spray Drying, Health Sciences +5

Variability in almond oil chemical traits from traditional cultivars and native genetic resources from Argentina

Damián Maestri, Marcela Martı́nez, Romina Bodoira et al. · Food Chemistry · 2014 · 87 citations · Full text

Extraction of antioxidant polyphenolic compounds from peanut skin using water-ethanol at high pressure and temperature conditions

Romina Bodoira, Yanina Rossi, Mariana Montenegro et al. · The Journal of Supercritical Fluids · 2017 · 72 citations · Full text

Food Chemistry, Solvent Extraction, Polyphenolics +5

Nutritional profile and nutraceutical components of olive (Olea europaea L.) seeds

Damián Maestri, Damián Barrionuevo, Romina Bodoira et al. · Journal of Food Science and Technology · 2019 · 62 citations · Full text

Nutrition, Olea Europaea L., Botany +6