Concepedia

Patricia Luna Pizarro

PL

5

Publications

250

Citations

5

H-Index

2013

Active since

Affiliations

National University of Jujuy(Current)

Consejo Nacional de Investigaciones Científicas y Técnicas

Universidade Estadual de Campinas (UNICAMP)

National University of Tucumán

Patricia Luna Pizarro is an author at National University of Jujuy specializing in food chemistry, bacteriology, and food fermentation.

Top concepts

Food ChemistryHealthEngineeringBacteriologyBiochemistryBiosynthesisMicrobiologyBiotechnologyFood FermentationLactic Acid Bacteria

Publications per year

2013–2024

5

Publications

5

Evaluation of whole chia (Salvia hispanica L.) flour and hydrogenated vegetable fat in pound cake

Patricia Luna Pizarro, Eveline Lopes Almeida, Norma Sammán et al. · LWT · 2013 · 92 citations

Comparative study of pomegranate and jacaranda seeds as functional components for the conjugated linolenic acid enrichment of yogurt

Carina Van Nieuwenhove, Andrea Moyano, Pilar Castro‐Gómez et al. · LWT · 2019 · 57 citations · Full text

Food Chemistry, Tannin, Food Analysis +5

Production of conjugated dienoic and trienoic fatty acids by lactic acid bacteria and bifidobacteria

VICTORIA EUGENIA PINO TERÁN, Patricia Luna Pizarro, María Florencia Zacarías et al. · Journal of Functional Foods · 2015 · 53 citations · Full text

Main Isomer, Biosynthesis, Engineering +12

Functional bread with n-3 alpha linolenic acid from whole chia (Salvia hispanica L.) flour

Patricia Luna Pizarro, Eveline Lopes Almeida, Alessandra Silva Coelho et al. · Journal of Food Science and Technology · 2014 · 36 citations · Full text

Food Chemistry, Whole Chia, Functional Bread +1

Fermented pomegranate juice enriched with pomegranate seed oil ameliorates metabolic disorders associated with a high-fat diet in C57BL/6 mice

Ana Sofía Isas, María Florencia Balcells, Carolina Maldonado Galdeano et al. · Food Chemistry · 2024 · 12 citations

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