Mabel C. Tomás - Concepedia

Author

Mabel C. Tomás

Centro de Investigación y Desarrollo en Criotecnología de Alimentos ORCID

Also Known As

CIDCA-UNLP, M Tomas, M Tomás, M. C. TOMÁS, M. C. Tomas, M. C. Tomás, M. C.Tomás, M. Tomas, M. Tomás, M.C. Tomas

161

Publications

Citations

H-Index

Concepts

All Affiliations

Centro de Investigación y Desarrollo en Criotecnología de Alimentos Consejo Nacional de Investigaciones Científicas y Técnicas Universidad Nacional de La Plata Universidad Nacional del Centro de la Provincia de Buenos Aires Comisión de Investigaciones Científicas

About

Mabel C. Tomás is an author at Centro de Investigación y Desarrollo en Criotecnología de Alimentos specializing in food chemistry, health sciences, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	25	34	2.2K
2	Engineering	16	17	903
3	Medicine	10	11	321
4	Public Health	3	3	63
5	Natural Sciences	1	1	11

Mabel C. Tomás

Publications

3.9K

Citations

H-Index

Page 1

	Year	Citations
Characterization of chia seed oils obtained by pressing and solvent extraction Vanesa Y. Ixtaina, Marcela Martı́nez, Viviana Graciela Spotorno, Journal of Food Composition and Analysis Food ChemistrySolvent ExtractionFood EngineeringChia Seed OilsChromatography	2010	424
Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina M. Capitani, Viviana Graciela Spotorno, S. M. Nolasco, LWT BotanyFunctional CharacterizationPhytochemistryPhytochemicalSalvia Hispanica L.	2011	320
Physical properties of chia (Salvia hispanica L.) seeds Vanesa Y. Ixtaina, Susana M. Nolasco, Mabel C. Tomás Industrial Crops and Products BotanyAgricultural EconomicsHorticultural ScienceCrop QualityPhysical Properties	2008	312
Update on vegetable lecithin and phospholipid technologies Willem van Nieuwenhuyzen, Mabel C. Tomás European Journal of Lipid Science and Technology Food ChemistryVegetable LecithinSeeds SoybeanLipid AnalysisEngineering	2008	289
Rheological properties of aqueous dispersions of chia (Salvia hispanica L.) mucilage M. Capitani, Luis Jorge Corzo‐Ríos, Luis Chel‐Guerrero, Journal of Food Engineering Food ChemistryRheological MeasurementFood ColloidRheological PropertiesRheological Property	2014	201
Microstructure, chemical composition and mucilage exudation of chia (<i>Salvia hispanica</i> L.) nutlets from Argentina M. Capitani, Vanesa Y. Ixtaina, Susana M. Nolasco, Journal of the Science of Food and Agriculture	2013	137
Supercritical carbon dioxide extraction of oil from Mexican chia seed (Salvia hispanica L.): Characterization and process optimization Vanesa Y. Ixtaina, Andrea Vega, Susana M. Nolasco, The Journal of Supercritical Fluids Food ChemistryBioenergyHealth SciencesSupercritical Co2Supercritical Fluid Chromatography	2010	109
Physicochemical characterization and stability of chia oil microencapsulated with sodium caseinate and lactose by spray-drying Vanesa Y. Ixtaina, Luciana M. Julio, Jorge R. Wagner, Powder Technology Food ChemistrySodium CaseinateChemical EngineeringBiomanufacturingPhysicochemical Characterization	2014	102
Creaming stability of oil in water (O/W) emulsions: Influence of pH on soybean protein–lecithin interaction D.I. Comas, Jorge R. Wagner, Mabel C. Tomás Food Hydrocolloids Food ChemistryFood ColloidSoybean Protein–lecithin InteractionFood EngineeringFood Processing	2006	97
Stability of oil-in-water (O/W) emulsions with chia ( Salvia hispanica L.) mucilage M. Capitani, Susana M. Nolasco, Mabel C. Tomás Food Hydrocolloids Food ChemistryFood ColloidSalvia Hispanica L.Food EngineeringEmulsion	2016	96

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