Concepedia

Sandra María Sol Lazzaroni

SM

3

Publications

80

Citations

3

H-Index

2014

Active since

Affiliations

Universidad Nacional del Litoral(Current)

Sandra María Sol Lazzaroni is an author at Universidad Nacional del Litoral specializing in food technology, food chemistry, and nutrition.

Top concepts

HealthNutritionFood QualityFood TextureFood ChemistryFood TechnologyFood EngineeringRheologyPhysiologyEngineering

Publications per year

2014–2017

3

Publications

3

A new milk-clotting enzyme produced by Bacillus sp. P45 applied in cream cheese development

Ailton César Lemes, Yanina Pavón, Sandra María Sol Lazzaroni et al. · LWT · 2015 · 51 citations

Simultaneous effects of gelatin and espina corona gum on rheological, physical and sensory properties of cholesterol‐reduced probiotic yoghurts

Yanina Pavón, Sandra María Sol Lazzaroni, N. Sabbag et al. · International Journal of Food Science & Technology · 2014 · 15 citations · Full text

Food Colloid, Nutrition, Engineering +20

Effect of cholesterol‐reduced and zinc fortification treatments on physicochemical, functional, textural, microstructural and sensory properties of soft cheese

Micaela Galante, Yanina Pavón, Sandra María Sol Lazzaroni et al. · International Journal of Dairy Technology · 2017 · 14 citations · Full text

Food Chemistry, Nutrition, Food Composition +15

Rows per page

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