Carlos Manassero

High hydrostatic pressure improves protein solubility and dispersion stability of mineral-added soybean protein isolate

Carlos Manassero, Sergio Ramón Vaudagna, Marı́a Cristina Añón et al. · Food Hydrocolloids · 2014 · 66 citations · Full text

Dispersion Stability, Engineering, High Hydrostatic Pressure +9

Development of a High Protein Beverage Based on Amaranth

Carlos Manassero, Marı́a Cristina Añón, Francisco Speroni · Plant Foods for Human Nutrition · 2020 · 59 citations

Food Chemistry, High Protein Beverage, Agricultural Chemistry +4

Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk

Carlos Manassero, Sergio Ramón Vaudagna, Ana María Sancho et al. · Innovative Food Science & Emerging Technologies · 2016 · 55 citations

Food Chemistry, High Hydrostatic Pressure, Trypsin Inhibitors +9

<i>In vitro</i>comparative analysis of antiproliferative activity of essential oil from mandarin peel and its principal component limonene

Carlos Manassero, Juan R. Girotti, Sergio J. Mijailovsky et al. · Natural Product Research · 2012 · 51 citations

Food Preservatives, Oncology, Medicine +13

Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 1: Colloidal Stability Improvement

Carlos Manassero, Elisabeth David-Briand, Sergio Ramón Vaudagna et al. · Food and Bioprocess Technology · 2018 · 33 citations · Full text

Food Colloid, High Hydrostatic Pressure, Engineering +6