Gabriela Naranjo

Maillard reaction kinetics in milk powder: Effect of water activity at mild temperatures

A.S. Pereyra Gonzales, Gabriela Naranjo, Graciela Leiva et al. · International Dairy Journal · 2009 · 107 citations

Food Chemistry, Water Activity, Engineering +9

Reducing sugars effect on available lysine loss of casein by moderate heat treatment

Gabriela Naranjo, Laura Malec, M. S. Vigo · Food Chemistry · 1998 · 104 citations

Food Chemistry, Sugars Effect, Available Lysine Loss +2

A study of different indicators of Maillard reaction with whey proteins and different carbohydrates under adverse storage conditions

Graciela Leiva, Gabriela Naranjo, Laura Malec · Food Chemistry · 2016 · 72 citations

Food Chemistry, Nutrition, Biochemistry +9

Influence of water activity and storage temperature on lysine availability of a milk like system

Laura Malec, A.S. Pereyra Gonzales, Gabriela Naranjo et al. · Food Research International · 2002 · 70 citations

Animal Physiology, Water Activity, Animal Nutrition +7

The kinetics of Maillard reaction in lactose-hydrolysed milk powder and related systems containing carbohydrate mixtures

Gabriela Naranjo, A.S. Pereyra Gonzales, Graciela Leiva et al. · Food Chemistry · 2013 · 65 citations

Food Chemistry, Carbohydrate Mixtures, Lactose-hydrolysed Milk Powder +6