María Eugenia Orqueda

Author

National University of Tucumán ORCID

Also Known As

Maria Eugenia Orqueda, María E. Orqueda, María Eugenia Orqueda, Orqueda, Maria Eugenia

Publications

415

Citations

H-Index

Concepts

All Affiliations

National University of Tucumán Consejo Nacional de Investigaciones Científicas y Técnicas University of Talca Instituto de Agroquímica y Tecnología de Alimentos

About

María Eugenia Orqueda is an author at National University of Tucumán specializing in health sciences, food chemistry, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	285
2	Biochemistry	2	2	108
3	Biomolecular Engineering	2	2	219
4	Medicine	1	1	37
5	Metabolism	1	1	37

María Eugenia Orqueda

Publications

373

Citations

H-Index

Page 1

	Year	Citations
Crosslinked electrospun zein-based food packaging coatings containing bioactive chilto fruit extracts María Alejandra Moreno, María Eugenia Orqueda, Laura G. Gómez‐Mascaraque, Food Hydrocolloids Food ChemistryEdible FilmFood PackagingEdible PackagingFood Engineering	2019	148
Chemical and functional characterization of seed, pulp and skin powder from chilto (Solanum betaceum), an Argentine native fruit. Phenolic fractions affect key enzymes involved in metabolic syndrome and oxidative stress María Eugenia Orqueda, Marisa Ayelen Rivas, Iris Catiana Zampini, Food Chemistry Food ChemistryMetabolic SyndromePolyphenolicsFood Bioactive CompoundPhenolic Fractions	2016	71
Integral use of Argentinean Solanum betaceum red fruits as functional food ingredient to prevent metabolic syndrome: effect of in vitro simulated gastroduodenal digestion María Eugenia Orqueda, Sebastián Torres, Iris Catiana Zampini, Heliyon	2020	39
Chemical and functional characterization of skin, pulp and seed powder from the Argentine native fruit mistol (Ziziphus mistol). Effects of phenolic fractions on key enzymes involved in metabolic syndrome and oxidative stress María Eugenia Orqueda, Iris Catiana Zampini, Sebastián Torres, Journal of Functional Foods Food ChemistryMetabolic SyndromeBiochemistryPhenolic FractionsMedicine	2017	37
Physicochemical, microbiological, functional and sensory properties of frozen pulp of orange and orange-red chilto (Solanum betaceum Cav.) fruits María Eugenia Orqueda, Sebastián Torres, Hernán E. Verón, Scientia Horticulturae Food ChemistrySolanum Betaceum CavFrozen PulpOrange-red ChiltoFood Processing	2020	29
Feasibility of active biobased films produced using red chilto wastes to improve the protection of fresh salmon fillets via a circular economy approach María Eugenia Orqueda, Daniel Alexander Méndez, Antonio Martínez‐Abad, Food Hydrocolloids	2022	25
Potential use of native fruits waste from Argentina as nonconventional sources of cosmetic ingredients María Eugenia Orqueda, Iris Catiana Zampini, Karent Bravo, Journal of Cosmetic Dermatology	2022	13
Functional Characterization and Toxicity of Pectin from Red Chilto Fruit Waste (Peels) María Eugenia Orqueda, Iris Catiana Zampini, Sebastián Torres, Plants	2023	11

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