Ana Romero

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

Development of gluten-free fish (Pseudoplatystoma corruscans) patties by response surface methodology

Mara Cristina Romero, Ricardo A. Fogar, Fabiana Rolhaiser et al. · Journal of Food Science and Technology · 2018 · 17 citations · Full text

Pseudoplatystoma Corruscans, Response Surface Methodology, Food Engineering +3

Improvement of Fatty Acid Profile and Studio of Rheological and Technological Characteristics in Breads Supplemented with Flaxseed, Soybean, and Wheat Bran Flours

Mariana B. Osuna, María Alicia Judis, Ana Romero et al. · The Scientific World JOURNAL · 2014 · 13 citations · Full text

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