María Cecilia Penci

Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants

Romina Bodoira, María Cecilia Penci, Pablo D. Ribotta et al. · LWT · 2016 · 163 citations · Full text

Food Chemistry, Medicine, Natural Antioxidants +7

Chia (Salvia hispanica L.) oil extraction: Study of processing parameters

Marcela Martı́nez, María Andrea Marín, Camila M. Salgado Faller et al. · LWT · 2012 · 115 citations · Full text

Food Chemistry, Solvent Extraction, Engineering +15

Oxidative stability of walnut (Juglans regia L.) and chia (Salvia hispanica L.) oils microencapsulated by spray drying

María Isabel Curti, Paola Roccia, Juan Manuel Llabot et al. · Powder Technology · 2014 · 102 citations · Full text

Food Chemistry, Spray Drying, Health Sciences +5

A preliminary characterization of some pectins from quince fruit (Cydonia oblonga Mill.) and prickly pear (Opuntia ficus indica) peel

E. Forni, María Cecilia Penci, A. Polesello · Carbohydrate Polymers · 1994 · 85 citations

Botany, Opuntia Ficus Indica, Quince Fruit +5

Chemical composition and physical properties of sorghum flour prepared from different sorghum hybrids grown in Argentina

Pablo Martín Palavecino, María Cecilia Penci, Georgina Calderón‐Domínguez et al. · Starch - Stärke · 2016 · 66 citations · Full text

Food Chemistry, Engineering, In Vitro Fermentation +14