Franco Emanuel Vasile

Author

Fundación Ciencias Exactas y Naturales ORCID

Also Known As

Franco Emanuel Vasile, Franco E. Vasile, Franco Emanuel Vasile, Franco Vasile

Publications

303

Citations

H-Index

Concepts

All Affiliations

Fundación Ciencias Exactas y Naturales National University of the Chaco Austral Universidad de Buenos Aires Centro Científico Tecnológico - San Juan Consejo Nacional de Investigaciones Científicas y Técnicas

About

Franco Emanuel Vasile is an author at Fundación Ciencias Exactas y Naturales specializing in food chemistry, food engineering, and biochemical engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	3	3	55
2	Health Sciences	2	2	30
3	Medicine	1	1	35
4	Natural Sciences	1	1	20
5	Biochemistry	1	1	20

Franco Emanuel Vasile

Publications

270

Citations

H-Index

Page 1

	Year	Citations
Physicochemical, interfacial and emulsifying properties of a non-conventional exudate gum (Prosopis alba) in comparison with gum arabic Franco Emanuel Vasile, María J. Martinez, Víctor M. Pizones Ruiz‐Henestrosa, Food Hydrocolloids Food ChemistryNon-conventional Exudate GumGum ArabicEmulsion	2015	63
Prosopis alba exudate gum as excipient for improving fish oil stability in alginate–chitosan beads Franco Emanuel Vasile, Ana Romero, María Alicia Judis, Food Chemistry Biopolymer GelFish Oil StabilityBiochemical EngineeringPolysaccharideFood Engineering	2015	37
Phenolics composition, antioxidant properties and toxicological assessment of Prosopis alba exudate gum Franco Emanuel Vasile, Ana Romero, María Alicia Judis, Food Chemistry Food ChemistryMedicinePhytochemicalAntioxidant PropertiesToxicological Assessment	2019	35
Physical and functional properties of roselle ( <i>Hibiscus sabdariffa L</i> .) extract spray dried with maltodextrin‐gum arabic mixtures Diego Archaina, Franco Emanuel Vasile, Jaime Jiménez‐Guzmán, Journal of Food Processing and Preservation	2019	32
Deterioration of willow seeds during storage María Paula López‐Fernández, Laura Moyano, María Daniela Correa, Scientific Reports	2018	21
Molecular interactions involved in the complexation process between buffalo whey proteins concentrate and folic acid Leandro Fabián Bustos, María Alicia Judis, Franco Emanuel Vasile, Food Chemistry Complexation ProcessProtein ChemistryEngineeringBiochemistryProtein Folding	2022	20
Prosopis alba exudate gum as novel excipient for fish oil encapsulation in polyelectrolyte bead system Franco Emanuel Vasile, María Alicia Judis, Marı́a Florencia Mazzobre Carbohydrate Polymers Food ChemistryBiopolymer GelBiomanufacturingFish Oil EncapsulationEngineering	2017	18
Impact of Prosopis alba exudate gum on sorption properties and physical stability of fish oil alginate beads prepared by ionic gelation Franco Emanuel Vasile, María Alicia Judis, Marı́a Florencia Mazzobre Food Chemistry Sorption PropertiesBiopolymer GelChemical EngineeringPhysical StabilityEngineering	2018	17
Moisture sorption properties and glass transition temperature of a non-conventional exudate gum (Prosopis alba) from northeast Argentine Franco Emanuel Vasile, María Alicia Judis, Marı́a Florencia Mazzobre Food Research International Non-conventional Exudate GumDesiccationNortheast ArgentineMoisture Sorption Properties	2020	15
Physicochemical, Nutritional, and Stability Aspects of a Meat Product (gluteus medius) Enriched with Encapsulated Fish Oil in Polyelectrolyte Beads Containing Prosopis alba Exudate Gum Franco Emanuel Vasile, Ana Romero, María Alicia Judis, Food and Bioprocess Technology Food ChemistryMeat PackagingGluteus MediusFood AnalysisBiochemical Engineering	2019	12

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