Mara Cristina Romero

Nutritional value and fatty acid composition of some traditional Argentinean meat sausages

Mara Cristina Romero, Ana Romero, Mirtha Marina Doval et al. · Food Science and Technology · 2013 · 41 citations · Full text

Food Chemistry, Nutrition, Fatty Acid Composition +14

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 et al. · Meat Science · 2016 · 18 citations

Autochthonous Starter Culture, Food Fermentation, In Vitro Fermentation +7

Development of gluten-free fish (Pseudoplatystoma corruscans) patties by response surface methodology

Mara Cristina Romero, Ricardo A. Fogar, Fabiana Rolhaiser et al. · Journal of Food Science and Technology · 2018 · 17 citations · Full text

Pseudoplatystoma Corruscans, Response Surface Methodology, Food Engineering +3

Fat substitutes based on bovine blood plasma and flaxseed oil as functional ingredients

Carina Lorena Fernández, Mara Cristina Romero, Fabiana Rolhaiser et al. · International Journal of Gastronomy and Food Science · 2021 · 15 citations

Animal Physiology, Nutrition, Lipid Nutrition +11

Assessment of the Quality and Shelf-Life in Enriched n3 PUFA Raw Beef Patties Using Dry Soybean Sprouts as Antioxidant

Mara Cristina Romero, Oscar A. Garro, Ana Romero et al. · Food and Nutrition Sciences · 2014 · 12 citations · Full text

Nutrition, Food Analysis, Agricultural Economics +17