M. C. Añón - Concepedia

Author

M. C. Añón

Centro de Investigación y Desarrollo en Criotecnología de Alimentos

Also Known As

M. C. Anon, M. C. Añón, M. CRISTINA AÑÓN, M. Cristina Añón, M.C. AÑON, M.C. Añon, M.C. Añón, MC Añón, Marko anon

Publications

835

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 Biopolymères Interactions Assemblages École Nationale d'Ingénieurs des Techniques des Industries Agro-Alimentaires

About

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

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	10	10	624
2	Engineering	6	6	281
3	Medicine	5	5	186
4	Biochemistry	5	5	341
5	Natural Sciences	2	2	80

M. C. Añón

Publications

825

Citations

H-Index

Page 1

	Year	Citations
Influence of Reducing Sugars and Amino Acids in the Color Development of Fried Potatoes Gonzalo J. Márquez, M. C. Añón Journal of Food Science Food ChemistryFried PotatoesAgricultural ChemistryAmino AcidsBiochemistry	1986	199
PHYSICAL, SENSORY AND CHEMICAL EVALUATION OF COOKED SPAGHETTI Cristina S. Martínez, Pablo D. Ribotta, Alberto E. León, Journal of Texture Studies Food ChemistryNutritionSensory Science (Food Sensory Science)FlavoromicsFood Physic	2007	90
Gelation of soybean proteins induced by sequential high-pressure and thermal treatments Francisco Speroni, Valérie Beaumal, Marie de Lamballerie, Food Hydrocolloids High Hydrostatic PressureEngineeringProtein FoldingBiotechnologyAlternative Protein Source	2008	85
β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment Marı́a Cecilia Puppo, Valérie Beaumal, Francisco Speroni, Food Hydrocolloids Food ChemistryFood ColloidEngineeringBiotechnologyCombined Temperature–high-pressure Treatment	2010	69
Physicochemical and rheological properties of soybean protein emulsions processed with a combined temperature/high-pressure treatment Marı́a Cecilia Puppo, Valérie Beaumal, N. Chapleau, Food Hydrocolloids Food ChemistryFood ColloidSoybean Protein EmulsionsBiomanufacturingCombined Temperature/high-pressure Treatment	2007	59
Relationship between the method of obtention and the structural and functional properties of soy protein isolates. 2. Surface properties Silvana Petruccelli, M. C. Añón Journal of Agricultural and Food Chemistry Functional PropertiesSoy ProteinFood AnalysisFood ChemistryBioanalysis	1994	57
Stability of concentrated emulsions measured by optical and rheological methods. Effect of processing conditions—I. Whey protein concentrate María Sol Lizárraga, Le-Yi Pan, M. C. Añón, Food Hydrocolloids Food ColloidBiomanufacturingConcentrated EmulsionsRheologyRheological Methods	2007	43
High-Pressure Induced Physicochemical and Functional Modifications of Low-Density Lipoproteins from Hen Egg Yolk Francisco Speroni, María Cecilia Puppo, N. Chapleau, Journal of Agricultural and Food Chemistry Food ColloidHen Egg YolkEngineeringLipid MovementFunctional Modifications	2005	41
Physicochemical and Rheological Characterization of Wheat Flour Dough Marı́a Cecilia Puppo, A. Calvelo, M. C. Añón Cereal Chemistry Food ChemistryDynamic ViscoelasticityFood ColloidRheological MeasurementEngineering	2005	36
Oil‐in‐water emulsions formulated with sunflower lecithins: Vesicle formation and stability Le-Yi Pan, Mabel C. Tomás, M. C. Añón Journal of the American Oil Chemists Society Food ChemistryFood ColloidChemical Enhanced Oil RecoveryBiomanufacturingEngineering	2004	35

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