Liliana Albertengo - Concepedia

Author

Liliana Albertengo

Universidad Nacional del Sur

Also Known As

L. Albertengo, L.A. Albertengo, Liliana Albertengo

Publications

909

Citations

H-Index

Concepts

All Affiliations

Universidad Nacional del Sur Consejo Nacional de Investigaciones Científicas y Técnicas Centro de Investigación y Desarrollo en Criotecnología de Alimentos Centro Científico Tecnológico - Bahía Blanca National University of Mar del Plata

About

Liliana Albertengo is an author at Universidad Nacional del Sur specializing in health sciences, engineering, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	5	5	521
2	Health Sciences	5	5	294
3	Medicine	4	4	178
4	Biochemistry	2	2	56
5	Biomolecular Engineering	2	2	265

Liliana Albertengo

Publications

853

Citations

H-Index

Page 1

	Year	Citations
Present and Future Role of Chitin and Chitosan in Food E. Agulló, María Susana Rodríguez, Viviana Ramos, Macromolecular Bioscience Food ChemistryMixed BiopolymersBiomanufacturingEngineeringEdible Film	2003	222
Thermo-compression of biodegradable thermoplastic corn starch films containing chitin and chitosan Olivia V. López, María Alejandra García, Marcelo A. Villar, LWT Materials ScienceTps–chitosan/chitin FilmsEngineeringEdible PackagingChitin Incorporation	2014	211
Evidence on antimicrobial properties and mode of action of a chitosan obtained from crustacean exoskeletons on Pseudomonas syringae pv. tomato DC3000 Andrea Y. Mansilla, Liliana Albertengo, María Susana Rodríguez, Applied Microbiology and Biotechnology Pseudomonas Syringae PvAntifungal AgentCrustacean ExoskeletonsTomato Dc3000Microbiology	2013	106
Relationship Between Astringency and Chitosan‐Saliva Solutions Turbidity at Different pH María Susana Rodríguez, Liliana Albertengo, I. Vitale, Journal of Food Science Food ChemistryEngineeringBiochemistryOral CavityBioanalysis	2003	43
UV-Visible Spectroscopy and Multivariate Classification as a Screening Tool to Identify Adulteration of Culinary Spices with Sudan I and Blends of Sudan I + IV Dyes Carolina Di Anibal, María Susana Rodríguez, Liliana Albertengo Food Analytical Methods Culinary SpicesFood ForensicsFood AuthenticationMultivariate ClassificationFlavoromics	2013	40
The adsorption of dyes used in the textile industry on mesoporous materials M.B. Sierra, Marcela A. Morini, Pablo C. Schulz, Colloid & Polymer Science Chemical EngineeringMesoporous MaterialsEngineeringTextile IndustryBioremediation	2007	35
Chitooligosaccharides as novel ingredients of fermented foods María Soledad Vela Gurovic, Marina Dello Staffolo, Mirta Montero, Food & Function	2015	32
Nitric‐oxide‐mediated cell death is triggered by chitosan in <i>Fusarium eumartii</i> spores María Cecilia Terrile, Andrea Y. Mansilla, Liliana Albertengo, Pest Management Science	2014	29
Synchronous fluorescence and multivariate classification analysis as a screening tool for determining Sudan I dye in culinary spices Carolina V. Di Anibal, María Susana Rodríguez, Liliana Albertengo Food Control Multivariate Classification AnalysisCulinary SpicesFood AuthenticationBotanySynchronous Fluorescence	2015	29
Chitosan influence on glucose and calcium availability from yogurt: In vitro comparative study with plants fibre María Susana Rodríguez, Mirta Montero, Marina Dello Staffolo, Carbohydrate Polymers BiomanufacturingVitro Comparative StudyBiotechnologyCalcium AvailabilityPolysaccharide	2008	28

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