Mirtha Marina Doval

Antioxidant properties of polyphenol‐containing extract from soybean fermented with <b><i>Saccharomyces cerevisiae</i></b>

Ana Romero, Mirtha Marina Doval, Mario A. Sturla et al. · European Journal of Lipid Science and Technology · 2004 · 49 citations

Food Chemistry, Polyphenolics, Food Preservatives +13

Influence of heating time and oxygen availability on lipid oxidation in meat emulsions

Alejandra I. Andreo, Mirtha Marina Doval, Ana Romero et al. · European Journal of Lipid Science and Technology · 2003 · 46 citations

Food Chemistry, Oxygen Availability, Biochemistry +14

Nutritional value and fatty acid composition of some traditional Argentinean meat sausages

Mara Cristina Romero, Ana Romero, Mirtha Marina Doval et al. · Food Science and Technology · 2013 · 41 citations · Full text

Food Chemistry, Nutrition, Fatty Acid Composition +14

Fat substitutes based on bovine blood plasma and flaxseed oil as functional ingredients

Carina Lorena Fernández, Mara Cristina Romero, Fabiana Rolhaiser et al. · International Journal of Gastronomy and Food Science · 2021 · 15 citations

Animal Physiology, Nutrition, Lipid Nutrition +11

Assessment of the Quality and Shelf-Life in Enriched n3 PUFA Raw Beef Patties Using Dry Soybean Sprouts as Antioxidant

Mara Cristina Romero, Oscar A. Garro, Ana Romero et al. · Food and Nutrition Sciences · 2014 · 12 citations · Full text

Nutrition, Food Analysis, Agricultural Economics +17