Diego K. Yamul: search on Z-Library

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1

Physicochemical parameters and sensory properties of honeys from Buenos Aires region

Silvano, María F., Varela, María S., Palacio, María A., Ruffinengo, Sergio, Yamul, Diego K.

Journal:

Year:

2014

Language:

english

File:

PDF, 1.10 MB

english, 2014

2

Effect of hydrocolloids on the properties of wheat/potato starch mixtures

Varela, María Soledad, Navarro, Alba Sofía, Yamul, Diego Karim

Journal:

Starch - Stärke

Year:

2015

Language:

english

File:

PDF, 756 KB

english, 2015

3

Geographical discrimination of honeys through antioxidant capacity, mineral content and colour

Patrignani, Mariela, Bernardelli, Cecilia, Conforti, Paula A., Malacalza, Néstor H., Yamul, Diego K., Donati, Edgardo, Lupano, Cecilia E.

Journal:

International Journal of Food Science & Technology

Year:

2015

Language:

english

File:

PDF, 275 KB

english, 2015

4

Obtention and characterization of dried gels prepared with whey proteins, honey and hydrocolloids mixture

Rodriguez, Ana C., Torrez, Martín R., Navarro, Alba S., Yamul, Diego K.

Journal:

Journal of the Science of Food and Agriculture

Year:

2017

Language:

english

File:

PDF, 1.64 MB

english, 2017

5

Effect of flaxseed (Linum usitatissimum L.) flour and yerba mate (Ilex paraguariensis) extract on physicochemical and sensory properties of a gluten free corn-based snack

Giraldo Pineda, Carolina, Yamul, Diego K., Navarro, Alba S.

Journal:

Journal of Food Science and Technology

Year:

2020

File:

PDF, 880 KB

2020

6

VISCOELASTIC PROPERTIES OF WHEY PROTEIN CONCENTRATE GELS WITH HONEY AND WHEAT FLOUR AT DIFFERENT pH

DIEGO K. YAMUL, CECILIA E. LUPANO

Journal:

Journal of Texture Studies

Year:

2009

Language:

english

File:

PDF, 517 KB

english, 2009

7

Whey protein concentrate gels with honey and wheat flour

Diego K. Yamul, Cecilia E. Lupano

Journal:

Food Research International

Year:

2005

Language:

english

File:

PDF, 481 KB

english, 2005

8

Properties of gels from whey protein concentrate and honey at different pHs

Diego K Yamul, Cecilia E Lupano

Journal:

Food Research International

Year:

2003

Language:

english

File:

PDF, 380 KB

english, 2003

9

Structure and Functionality of Whey Protein Concentrate-Based Products with Different Water Contents

Cassiani, Delfina Maria, Yamul, Diego K., Conforti, Paula Andrea, Pérez, Vanina Andrea, Lupano, Cecilia Elena

Journal:

Food and Bioprocess Technology

Year:

2013

Language:

english

File:

PDF, 505 KB

english, 2013

10

Whey protein concentrate gels with different sucrose content: Instrumental texture measurements and sensory perception

Diego K. Yamul, Mara V. Galmarini, Cecilia E. Lupano, Maria C. Zamora

Journal:

International Dairy Journal

Year:

2013

Language:

english

File:

PDF, 765 KB

english, 2013

11

Influence of Milk, Corn Starch, and Baking Conditions on the Starch Digestibility, Gelatinization, and Fracture Stress of Biscuits

Conforti, Paula A., Yamul, Diego K., Lupano, Cecilia E.

Journal:

Cereal Chemistry

Year:

2012

Language:

english

File:

PDF, 307 KB

english, 2012

12

Chemical conversion of paper industry effluents into carboxymethylcellulose

Mastrantonio, Guido, Battaioto, Laura, Jones, Carla, Coustet, Marcos, Chandi, Hector, Yamul, Diego K.

Journal:

Process Safety and Environmental Protection

Year:

2015

Language:

english

File:

PDF, 692 KB

english, 2015

13

Rheological, thermal and sensory properties of whey protein concentrate/pectin-fortified mashed potatoes made from dehydrated flakes

Conforti, Paula A., Lupano, Cecilia E., Yamul, Diego K.

Journal:

International Journal of Food Science & Technology

Year:

2013

Language:

english

File:

PDF, 636 KB

english, 2013

14

Corrigendum to “Chemical conversion of paper industry effluents into carboxymethylcellulose” [Process Saf. Environ. Prot. 94 (2015) 315–312]

Mastrantonio, Guido, Battaiotto, Laura, Jones, Carla, Coustet, Marcos, Chandi, Hector, Yamul, Diego K.

Journal:

Process Safety and Environmental Protection

Year:

2016

Language:

english

File:

PDF, 192 KB

english, 2016

15

Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour

Liu, Xingli, Mu, Taihua, Yamul, Karim Diego, Sun, Hongnan, Zhang, Miao, Chen, Jingwang, Fauconnier, Marie Laure, Andrea, Perez Vanina

Journal:

Journal of Food Science and Technology

Year:

2017

Language:

english

File:

PDF, 706 KB

english, 2017

16

A comparative study of texture and rheology of Argentinian honeys from two regions

Maldonado, Ezequiel, Navarro, Alba S., Yamul, Diego K.

Journal:

Journal of Texture Studies

Year:

2018

Language:

english

File:

PDF, 1.20 MB

english, 2018

17

Effect of hydrocolloids on structural and functional properties of wheat/potato (50/50) flour dough

Yamul, Diego K., Navarro, Alba S.

Journal:

Year:

2020

Language:

english

File:

PDF, 3.51 MB

english, 2020

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