María Alicia Judis - Concepedia

Author

María Alicia Judis

National University of the Chaco Austral ORCID

Also Known As

Ana Maria Romero, Judis, Maria Alicia, M. A. Judis, M.A. Judis, Maria A. Judis, Maria Alicia Judis, Maria Judis, María A. Judis, María Alicia Judis, MaríaA Judis

Publications

586

Citations

H-Index

Concepts

All Affiliations

National University of the Chaco Austral Consejo Nacional de Investigaciones Científicas y Técnicas Centro Científico Tecnológico - San Juan Fundación Ciencias Exactas y Naturales Universidad de Buenos Aires

About

María Alicia Judis is an author at National University of the Chaco Austral specializing in health sciences, food chemistry, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	12	12	296
2	Engineering	5	5	108
3	Biochemistry	4	4	127
4	Medicine	2	2	84
5	Natural Sciences	1	1	20

María Alicia Judis

Publications

520

Citations

H-Index

Page 1

	Year	Citations
Physicochemical, interfacial and emulsifying properties of a non-conventional exudate gum (Prosopis alba) in comparison with gum arabic Franco Emanuel Vasile, María J. Martinez, Víctor M. Pizones Ruiz‐Henestrosa, Food Hydrocolloids Food ChemistryNon-conventional Exudate GumGum ArabicEmulsion	2015	63
Antioxidant properties of polyphenol‐containing extract from soybean fermented with <b><i>Saccharomyces cerevisiae</i></b> Ana Romero, Mirtha Marina Doval, Mario A. Sturla, European Journal of Lipid Science and Technology Food ChemistryPolyphenolicsFood PreservativesFood Bioactive CompoundBiochemistry	2004	49
Influence of heating time and oxygen availability on lipid oxidation in meat emulsions Alejandra I. Andreo, Mirtha Marina Doval, Ana Romero, European Journal of Lipid Science and Technology Food ChemistryOxygen AvailabilityBiochemistryEmulsionHeating Time	2003	46
Nutritional value and fatty acid composition of some traditional Argentinean meat sausages Mara Cristina Romero, Ana Romero, Mirtha Marina Doval, Food Science and Technology Food ChemistryNutritionFatty Acid CompositionBody CompositionFood Composition	2013	41
Rheological characterization of the hydrocolloid from Gleditsia amorphoides seeds Martina J. Perduca, María Julia Spotti, Liliana G. Santiago, LWT BiologyFood ChemistryRheological MeasurementEngineeringFood Quality	2012	39
Prosopis alba exudate gum as excipient for improving fish oil stability in alginate–chitosan beads Franco Emanuel Vasile, Ana Romero, María Alicia Judis, Food Chemistry Biopolymer GelFish Oil StabilityBiochemical EngineeringPolysaccharideFood Engineering	2015	37
Phenolics composition, antioxidant properties and toxicological assessment of Prosopis alba exudate gum Franco Emanuel Vasile, Ana Romero, María Alicia Judis, Food Chemistry Food ChemistryMedicinePhytochemicalAntioxidant PropertiesToxicological Assessment	2019	35
Proximal composition, sensorial properties and effect of ascorbic acid and α - tocopherol on oxidative stability of bread made with whole flours and vegetable oils Mariana B. Osuna, Cecilia A. Romero, Ana María Rincón Romero, LWT Food ChemistryAgricultural ChemistryAscorbic AcidProximal CompositionFood Analysis	2018	24
Molecular interactions involved in the complexation process between buffalo whey proteins concentrate and folic acid Leandro Fabián Bustos, María Alicia Judis, Franco Emanuel Vasile, Food Chemistry Complexation ProcessProtein ChemistryEngineeringBiochemistryProtein Folding	2022	20
Evaluation of an autochthonous starter culture on the production of a traditional dry fermented sausage from Chaco (Argentina) at a small-scale facility Noelia Z. Palavecino Prpich, Oscar A. Garro, Mara Cristina Romero, Meat Science Autochthonous Starter CultureFood FermentationIn Vitro FermentationFood QualityTraditional Dry	2016	18

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