Luis Alberto Brumovsky

Author

Also Known As

BRUMOVSKY, Luis Alberto, L. A. Brumovsky, L.A. Brumovsky, Luis Alberto Brumovsky, Luis A. Brumovsky, Luis Alberto BRUMOVSKY, Luis Alberto Brumovsky, Luis Brumovsky

Publications

278

Citations

H-Index

Concepts

All Affiliations

National University of Misiones Consejo Nacional de Investigaciones Científicas y Técnicas

About

Luis Alberto Brumovsky is an author at National University of Misiones specializing in health sciences, food quality, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	128
2	Medicine	4	4	95
3	Public Health	2	2	32
4	Biochemistry	2	2	49
5	Engineering	1	1	20

Luis Alberto Brumovsky

Publications

221

Citations

H-Index

Page 1

	Year	Citations
Microbiological and physicochemical analysis of yateí (Tetragonisca angustula) honey for assessing quality standards and commercialization Amada B. Pucciarelli, María Elena Schapovaloff, Silvana Kummritz, Revista Argentina de Microbiología	2014	48
Polycyclic aromatic hydrocarbons (PAHs) in yerba maté ( Ilex paraguariensis St. Hil) traditional infusions ( mate and tereré ) Ana Eugenia Thea, Darío Ferreira, Luis Alberto Brumovsky, Food Control MedicineYerba MatéTraditional InfusionsOrganic ChemistryPolycyclic Aromatic Hydrocarbons	2015	31
A novel procedure to measure the antioxidant capacity of Yerba maté extracts Vanessa Graciela Hartwig, Luis Alberto Brumovsky, Raquel María Fretes, Food Science and Technology Food PreservativesHealth SciencesBiochemistryMedicineYerba Maté Extracts	2012	30
Quantification of Resistant Starch in Several Starch Sources Treated Thermally Luis Alberto Brumovsky, J.O. Brumovsky, M.R. Fretes, International Journal of Food Properties EngineeringFood AnalysisAgricultural EconomicsResistance StarchThermal Processing	2009	20
A Total Polyphenol Content of Mate (Ilex paraguariensis) and Other Plants-derived Beverages Vanessa Graciela Hartwig, Luis Alberto Brumovsky, Maria Raquel Fretes Journal of Food Research NutritionFood AnalysisPolyphenolicsFood ChemistryBioanalysis	2012	19
Influence of temperature and packaging type on quality parameters and antimicrobial properties during Yateí honey storage Ramón Alejandro Martínez, Natasha Schvezov, Luis Alberto Brumovsky, Food Science and Technology Shelf LifeFood PackagingQuality ParametersFood PreservationFood Microbiology	2017	18
Bioavailability and antioxidant effect of the Ilex Paraguariensis polyphenols Lucila Sánchez Boado, Raquel María Fretes, Luis Alberto Brumovsky Nutrition & Food Science Food ChemistryNutrient BioavailabilityFood Bioactive CompoundAntioxidant EffectMedicine	2015	15
Influence of Drying Temperature on the Physical and Microbiological Parameters and the Quality of Dried Green Onion Salgado Garcia, Luis Alberto Brumovsky, Raquel María Fretes, Drying Technology Shelf LifeFood PackagingAgricultural EconomicsPlant PathologyFood Preservation	2010	14
Differences in quality parameters between types of commercial tea from Argentina Ana Eugenia Thea, María Antonia Lloret, Luis Alberto Brumovsky, International Journal of Food Studies	2012	14
Changes in the physical, textural and chemical properties of the enriched pasta elaborated with cassava starch Laura Milde, Donovan Rivero, Paola Soledad Chigal, International Journal of Gastronomy and Food Science Food ChemistryFood PhysicFood AnalysisFood StructureCassava Starch	2021	12

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