Concepedia

Gonzalo Adrián Ojeda

GA

7

Publications

200

Citations

7

H-Index

2013

Active since

Affiliations

National University of the Northeast(Current)

Consejo Nacional de Investigaciones Científicas y Técnicas

Centro de Investigación y Desarrollo en Criotecnología de Alimentos

Consejo Superior de Investigaciones Científicas

Instituto de Ciencia y Tecnología de Alimentos y Nutrición

Gonzalo Adrián Ojeda is an author at National University of the Northeast specializing in chromatography, food chemistry, and food technology.

ORCID

Top concepts

Publications per year

2013–2023

7

Publications

7

Chitosan/tripolyphosphate nanoaggregates enhance the antibrowning effect of ascorbic acid on mushroom slices

Gonzalo Adrián Ojeda, Sonia C. Sgroppo, Olga Martı́n-Belloso et al. · Postharvest Biology and Technology · 2019 · 56 citations · Full text

Mango ‘criollo’ by-products as a source of polyphenols with antioxidant capacity. Ultrasound assisted extraction evaluated by response surface methodology and HPLC-ESI-QTOF-MS/MS characterization

Gonzalo Adrián Ojeda, Sonia C. Sgroppo, Concepción Sánchez-­Moreno et al. · Food Chemistry · 2022 · 40 citations

, , +3

Enhanced extraction of phenolic compounds from mango by-products using deep eutectic solvents

Gonzalo Adrián Ojeda, Margarita M. Vallejos, Sonia C. Sgroppo et al. · Heliyon · 2023 · 38 citations · Full text

, , +15

Application of edible coatings in minimally processed sweet potatoes (<i><scp>I</scp>pomoea batatas </i><scp>L</scp>.) to prevent enzymatic browning

Gonzalo Adrián Ojeda, Sonia C. Sgroppo, Noemí Zaritzky · International Journal of Food Science & Technology · 2013 · 24 citations

, , +19

Application of composite cassava starch/chitosan edible coating to extend the shelf life of black mulberries

Gonzalo Adrián Ojeda, Adriana María Arias Gorman, Sonia C. Sgroppo et al. · Journal of Food Processing and Preservation · 2020 · 22 citations

, , +17

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