Mariela Patrignani

Volatile compounds of Argentinean honeys: Correlation with floral and geographical origin

Mariela Patrignani, Guillermina Andrea Fagúndez, Chrysoula Tananaki et al. · Food Chemistry · 2017 · 68 citations · Full text

Volatile Compounds, Botany, Argentinean Honeys +3

Antioxidant capacity of Maillard reaction products in the digestive tract: An in vitro and in vivo study

Mariela Patrignani, Gustavo Rinaldi, José Ángel Rufián‐Henares et al. · Food Chemistry · 2018 · 50 citations

Food Chemistry, Nutrition, Biochemistry +13

Characterisation of melanoidins derived from Brewers' spent grain: new insights into their structure and antioxidant activity

Mariela Patrignani, Lucía del Sol González Forte · International Journal of Food Science & Technology · 2020 · 48 citations · Full text

Food Biophysics, Glycobiology, Antioxidant Activity +17

In vivo effects of Maillard reaction products derived from biscuits

Mariela Patrignani, Gustavo Rinaldi, Cecilia Elena Lupano · Food Chemistry · 2015 · 40 citations

Food Chemistry, Nutrition, Biochemistry +10

The role of lipid oxidation on biscuit texture during storage

Mariela Patrignani, Paula A. Conforti, Cecilia Elena Lupano · International Journal of Food Science & Technology · 2014 · 35 citations

Food Chemistry, Nutrition, Shelf Life +14