| Volatile compounds of Argentinean honeys: Correlation with floral and geographical origin M Patrignani, GA Fagúndez, C Tananaki, A Thrasyvoulou, CE Lupano Food Chemistry 246, 32-40, 2018 | 69 | 2018 |
| In vivo effects of Maillard reaction products derived from biscuits M Patrignani, GJ Rinaldi, CE Lupano Food Chemistry 196, 204-210, 2016 | 52 | 2016 |
| Antioxidant capacity of Maillard reaction products in the digestive tract: An in vitro and in vivo study M Patrignani, GJ Rinaldi, JÁ Rufián-Henares, CE Lupano Food chemistry 276, 443-450, 2019 | 45 | 2019 |
| The role of lipid oxidation on biscuit texture during storage M Patrignani, PA Conforti, CE Lupano International journal of food science & technology 49 (8), 1925-1931, 2014 | 44 | 2014 |
| Characterisation of melanoidins derived from Brewers' spent grain: new insights into their structure and antioxidant activity M Patrignani, LS González‐Forte International Journal of Food Science & Technology 56 (1), 384-391, 2021 | 38 | 2021 |
| Application of a novel microwave energy treatment on brewers’ spent grain (BSG): Effect on its functionality and chemical characteristics M Patrignani, JF Brantsen, JM Awika, PA Conforti Food Chemistry 346, 128935, 2021 | 33 | 2021 |
| Correlations of sensory parameters with physicochemical characteristics of Argentinean honeys by multivariate statistical techniques M Patrignani, MC Ciappini, C Tananaki, GA Fagúndez, A Thrasyvoulou, ... International Journal of Food Science & Technology 53 (5), 1176-1184, 2018 | 28 | 2018 |
| Geographical discrimination of honeys through antioxidant capacity, mineral content and colour M Patrignani, C Bernardelli, PA Conforti, NH Malacalza, DK Yamul, ... International Journal of Food Science & Technology 50 (12), 2598-2605, 2015 | 24 | 2015 |
| Lipid oxidation in biscuits: comparison of different lipid extraction methods M Patrignani, PA Conforti, CE Lupano Journal of Food Measurement and Characterization 9, 104-109, 2015 | 13 | 2015 |
| Color, cenizas y capacidad antioxidante de mieles de la provincia de Buenos Aires, Argentina M Patrignani, C Lupano, PA Conforti Revista de la Facultad de Agronomía 115 (1), 77-82, 2016 | 11 | 2016 |
| Elucidating the structure of melanoidins derived from biscuits: A preliminary study M Patrignani, L del Sol González-Forte, JÁ Rufián-Henares, PA Conforti Food Chemistry 419, 136082, 2023 | 9 | 2023 |
| Advances in the use of white light on broccoli and kale postharvest shelf life F Pintos, L Rodoni, M Patrignani, P Ixtaina, A Vicente, G Martínez, ... Innovative Food Science & Emerging Technologies 86, 103373, 2023 | 8 | 2023 |
| Development of a good quality honey biscuit filling: Optimization, sensory properties and shelf life analysis M Patrignani, LL Battaiotto, PA Conforti International Journal of Gastronomy and Food Science 28, 100508, 2022 | 8 | 2022 |
| Development and characterization of cracker fillings with natural antioxidants MF Masutti, M Patrignani, PA Conforti Journal of Food Measurement and Characterization 14, 446-454, 2020 | 7 | 2020 |
| El acompañamiento pedagógico en el egreso universitario M Patrignani Universidad Nacional de La Plata, 2019 | 6 | 2019 |
| Desarrollo de galletitas más saludables: alternativas para incrementar su contenido de antioxidantes M Patrignani Universidad Nacional de La Plata, 2017 | 5 | 2017 |
| Preliminary study on effect of agricultural activities in pollen spectrum of argentinean honey M Patrignani, GA Fagúndez, CE Lupano Journal of Apicultural Science 63 (1), 61-68, 2019 | 3 | 2019 |
| Actividad antioxidante de mieles argentinas de la provincia de Buenos Aires y la región Andino Patagónica M Patrignani, CE Lupano VI Congreso Internacional de Ciencia y Tecnología de los Alimentos (Córdoba …, 2016 | 3 | 2016 |
| Increase in the antioxidant content in biscuits by infusions or Prosopis chilensis pod flour PA Conforti, M Patrignani Open Agriculture 6 (1), 243-253, 2021 | 1 | 2021 |
| Incorporación de productos regionales en la formulación de galletitas saludables M Patrignani, PA Conforti XXI Congreso Latinoamericano y del Caribe de Ciencia y Tecnología de …, 2020 | 1 | 2020 |
Paula Andrea ConfortiJefe de Trabajos Prácticos en Química General e Inorgánica de la Facultad de Ciencias Agrarias y在 biol.unlp.edu.ar 的电子邮件经过验证
Paula Andrea ConfortiJefe de Trabajos Prácticos en Química General e Inorgánica de la Facultad de Ciencias Agrarias y在 biol.unlp.edu.ar 的电子邮件经过验证