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Volatile compounds of Argentinean honeys: Correlation with floral and geographical origin.
Food Chem. 2018 Apr 25;246:32-40. doi: 10.1016/j.foodchem.2017.11.010. Epub 2017 Nov 3.
Food Chem. 2018.
PMID: 29291855
In vivo effects of Maillard reaction products derived from biscuits.
Patrignani M, Rinaldi GJ, Lupano CE.
Patrignani M, et al. Among authors: lupano ce.
Food Chem. 2016 Apr 1;196:204-10. doi: 10.1016/j.foodchem.2015.09.038. Epub 2015 Sep 11.
Food Chem. 2016.
PMID: 26593484
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Antioxidant capacity of Maillard reaction products in the digestive tract: An in vitro and in vivo study.
Patrignani M, Rinaldi GJ, Rufián-Henares JÁ, Lupano CE.
Patrignani M, et al. Among authors: lupano ce.
Food Chem. 2019 Mar 15;276:443-450. doi: 10.1016/j.foodchem.2018.10.055. Epub 2018 Oct 11.
Food Chem. 2019.
PMID: 30409618
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Gelation of whey protein concentrate-cassava starch in acidic conditions.
Lupano CE, González S.
Lupano CE, et al.
J Agric Food Chem. 1999 Mar;47(3):918-23. doi: 10.1021/jf980793x.
J Agric Food Chem. 1999.
PMID: 10552392
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