María Jorgelina Pérez

Polyphenolic compounds and anthocyanin content of Prosopis nigra and Prosopis alba pods flour and their antioxidant and anti-inflammatory capacities

María Jorgelina Pérez, Ana Soledad Cuello, Iris Catiana Zampini et al. · Food Research International · 2014 · 62 citations

Food Chemistry, Pods Flour, Medicine +7

<i>Prosopis nigra</i> Mesocarp Fine Flour, A Source of Phytochemicals with Potential Effect on Enzymes Linked to Metabolic Syndrome, Oxidative Stress, and Inflammatory Process

María Jorgelina Pérez, Iris Catiana Zampini, María Rosa Alberto · Journal of Food Science · 2018 · 27 citations · Full text

Morphological, histological, chemical and functional characterization of Prosopis alba flours of different particle sizes

Ivana Fabiola Rodríguez, María Jorgelina Pérez, Florencia Cattaneo et al. · Food Chemistry · 2018 · 25 citations

Food Chemistry, Functional Characterization, Different Particle Sizes +1

Interest of black carob extract for the development of active biopolymer films for cheese preservation

María Jorgelina Pérez, María Alejandra Moreno, Antonio Martínez‐Abad et al. · Food Hydrocolloids · 2020 · 21 citations · Full text

Aloja and añapa, two traditional beverages obtained from Prosopis alba pods: Nutritional and functional characterization

Ivana Fabiola Rodríguez, Florencia Cattaneo, Ximena Valdecantos Zech et al. · Food Bioscience · 2020 · 14 citations

Food Function, Traditional Beverages, Functional Characterization +3