Mariana S. Lingua - Concepedia

Author

Mariana S. Lingua

Universidad Nacional de Córdoba ORCID

Also Known As

M. S. Lingua, M.S. Lingua, Mariana S Lingua, Mariana S. Lingua, Matthis Lingua

Publications

627

Citations

H-Index

Concepts

All Affiliations

Universidad Nacional de Córdoba Consejo Nacional de Investigaciones Científicas y Técnicas Centro Científico Tecnológico - Córdoba National Agricultural Technology Institute National University of San Juan

About

Mariana S. Lingua is an author at Universidad Nacional de Córdoba specializing in food chemistry, health sciences, and oxidative stress.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	421
2	Medicine	3	3	69
3	Engineering	1	1	40
4	Environmental Engineering	1	1	15
5	Microbiology	1	1	13

Mariana S. Lingua

Publications

611

Citations

H-Index

Page 1

	Year	Citations
From grape to wine: Changes in phenolic composition and its influence on antioxidant activity Mariana S. Lingua, María Paula Fabani, Daniel A. Wunderlin, Food Chemistry Food ChemistryFood Bioactive CompoundWine PerceptionAntioxidant ActivityPhenolic Composition	2016	165
In vivo antioxidant activity of grape, pomace and wine from three red varieties grown in Argentina: Its relationship to phenolic profile Mariana S. Lingua, María Paula Fabani, Daniel A. Wunderlin, Journal of Functional Foods Food ChemistryWine PerceptionVivo Antioxidant ActivityPhytochemistryPhytochemical	2015	115
Effect of simulated digestion on the phenolic components of red grapes and their corresponding wines Mariana S. Lingua, Daniel A. Wunderlin, María V. Baroni Journal of Functional Foods Food ChemistryFood AnalysisRed GrapesPhenolic ComponentsPhytochemical	2018	91
A meta-analysis on the effectiveness of homofermentative and heterofermentative lactic acid bacteria for corn silage Jesica E. Blajman, Roxana Páez, C.G. Vinderola, Journal of Applied Microbiology	2018	81
Bioaccessibility of polyphenols and antioxidant properties of the white grape by simulated digestion and Caco-2 cell assays: Comparative study with its winemaking product Mariana S. Lingua, Martín G. Theumer, Paula Kruzynski, Food Research International Food ChemistryFood Bioactive CompoundWhite GrapeMedicineWine Perception	2019	41
Changes in the phenolic profile of Argentinean fresh grapes during production of sun-dried raisins María Paula Fabani, María V. Baroni, Lorena Luna, Journal of Food Composition and Analysis Food ChemistryArgentinean Fresh GrapesEngineeringBotanySun-dried Raisins	2017	40
Changes in the Antioxidant Properties of Quince Fruit (<i>Cydonia oblonga </i>Miller) during Jam Production at Industrial Scale María V. Baroni, Joaquín Gastaminza, Natalia S. Podio, Journal of Food Quality Food ChemistryFood Bioactive CompoundBotanyFood AnalysisJam Production	2018	32
Technological variables influencing the growth and stability of a silage inoculant based on spray‐dried lactic acid bacteria Jesica E. Blajman, Gabriel Vinderola, Alejandra Cuatrín, Journal of Applied Microbiology	2020	18
Effect of Spray Drying on the Microencapsulation of Blueberry Natural Antioxidants Mariana S. Lingua, Virginia Salomón, María V. Baroni, Food ChemistryPhenolic CompoundsBiomanufacturingFood PackagingSpray Drying	2020	15
Impact of storage on the functional characteristics of a fermented cereal product with probiotic potential, containing fruits and phytosterols Mariana S. Lingua, Magali Gies, A.M. Descalzo, Food Chemistry Food ChemistryNutritionProbiotic PotentialFunctional CharacteristicsProbiotic	2021	13

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