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1

A Natural Peanut Edible Coating Enhances the Chemical and Sensory Stability of Roasted Peanuts

Martín, María Paula, Riveros, Cecilia Gabriela, Paredes, Alejandro Javier, Allemandi, Daniel Alberto, Nepote, Valeria, Grosso, Nelson Rubén

Journal:

Journal of Food Science

Year:

2019

Language:

english

File:

PDF, 841 KB

english, 2019

2

Optimization of extraction of phenolic antioxidants from peanut skins

Valeria Nepote, Nelson R Grosso, Carlos A Guzmán

Journal:

Journal of the Science of Food and Agriculture

Year:

2005

Language:

english

File:

PDF, 116 KB

english, 2005

3

Sensorial and chemical changes in honey roasted peanuts and roasted peanuts stored under different temperatures

Valeria Nepote, Marta G Mestrallet, Liliana Ryan, Silvia Conci, Nelson R Grosso

Journal:

Journal of the Science of Food and Agriculture

Year:

2006

Language:

english

File:

PDF, 131 KB

english, 2006

4

Effect of prickly pear and algarrobo pod syrup coatings on consumer acceptance and stability of roasted almonds

María F Gayol, Soledad Soliani, Patricia R Quiroga, Valeria Nepote, Nelson R Grosso

Journal:

Journal of the Science of Food and Agriculture

Year:

2009

Language:

english

File:

PDF, 134 KB

english, 2009

5

Chemical composition, antioxidant activity and anti-lipase activity of Origanum vulgare and Lippia turbinata essential oils

Quiroga, Patricia R., Grosso, Nelson R., Lante, Anna, Lomolino, Giovanna, Zygadlo, Julio A., Nepote, Valeria

Journal:

International Journal of Food Science & Technology

Year:

2013

Language:

english

File:

PDF, 657 KB

english, 2013

6

Aguaribay and Cedron Essential Oils as Natural Antioxidants in Oil-Roasted and Salted Peanuts

Rubén H. Olmedo, Valeria Nepote, Nelson R. Grosso

Journal:

Journal of the American Oil Chemists' Society

Year:

2012

Language:

english

File:

PDF, 308 KB

english, 2012

7

Preservation of sensory and chemical properties in flavoured cheese prepared with cream cheese base using oregano and rosemary essential oils

Olmedo, Rubén H., Nepote, Valeria, Grosso, Nelson R.

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2013

Language:

english

File:

PDF, 327 KB

english, 2013

8

Antioxidant activity of fractions from oregano essential oils obtained by molecular distillation

Olmedo, Ruben, Nepote, Valeria, Grosso, Nelson Ruben

Journal:

Year:

2014

Language:

english

File:

PDF, 605 KB

english, 2014

9

Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of Antioxidants

Larrauri, Mariana, Demaría, María Gimena, Ryan, Liliana C., Asensio, Claudia M., Grosso, Nelson R., Nepote, Valeria

Journal:

Journal of Food Science

Year:

2016

Language:

english

File:

PDF, 399 KB

english, 2016

10

Sensory Quality Preservation of Coated Walnuts

Grosso, Antonella L., Asensio, Claudia M., Grosso, Nelson R., Nepote, Valeria

Journal:

Journal of Food Science

Year:

2016

Language:

english

File:

PDF, 329 KB

english, 2016

11

Improving quality preservation of raw peanuts stored under different conditions during a long term storage

Martín, María Paula, Asensio, Claudia M., Nepote, Valeria, Grosso, Nelson Rubén

Journal:

European Journal of Lipid Science and Technology

Year:

2018

Language:

english

File:

PDF, 1.19 MB

english, 2018

12

Sensory and Chemical Stabilities of High-Oleic and Normal-Oleic Peanuts in Shell During Long-Term Storage

Martín, María Paula, Grosso, Antonella Luciana, Nepote, Valeria, Grosso, Nelson Rubén

Journal:

Journal of Food Science

Year:

2018

Language:

english

File:

PDF, 891 KB

english, 2018

13

Bioactive compounds extraction from malted quinoa using water-ethanol mixtures under subcritical conditions

Mufari, Jesica R., RodrÃguez-Ruiz, Andrea C., Bergesse, Antonella E., Miranda-Villa, Patricia P., Nepote, Valeria, Velez, Alexis R.

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2020

File:

PDF, 2.45 MB

2020

14

Chemical and sensory stability of roasted high-oleic peanuts from Argentina

Valeria Nepote, Marta G Mestrallet, Ricardo H Accietto, Melina Galizzi, Nelson R Grosso

Journal:

Journal of the Science of Food and Agriculture

Year:

2006

Language:

english

File:

PDF, 138 KB

english, 2006

15

Chemical and sensory stability of fried-salted peanuts flavored with oregano essential oil and olive oil

Rubén H Olmedo, Claudia Asensio, Valeria Nepote, Marta G Mestrallet, Nelson R Grosso

Journal:

Journal of the Science of Food and Agriculture

Year:

2009

Language:

english

File:

PDF, 129 KB

english, 2009

16

Effect of storage on chemical and sensory profiles of peanut pastes prepared with high-oleic and normal peanuts

Cecilia G Riveros, Marta G Mestrallet, Maria F Gayol, Patricia R Quiroga, Valeria Nepote, Nelson R Grosso

Journal:

Journal of the Science of Food and Agriculture

Year:

2010

Language:

english

File:

PDF, 112 KB

english, 2010

17

Optimization of molecular distillation to concentrate ethyl esters of eicosapentaenoic (20:5 ω-3) and docosahexaenoic acids (22:6 ω-3) using simplified phenomenological modeling

Pablo C Rossi, María del C Pramparo, María C Gaich, Nelson R Grosso, Valeria Nepote

Journal:

Journal of the Science of Food and Agriculture

Year:

2011

Language:

english

File:

PDF, 262 KB

english, 2011

18

Oxidative stability in fried-salted peanuts elaborated with high-oleic and regular peanuts from Argentina

Valeria Nepote, Marta G. Mestrallet, Nelson R. Grosso

Journal:

International Journal of Food Science & Technology

Year:

2006

Language:

english

File:

PDF, 543 KB

english, 2006

19

Composition, stability and acceptability of different vegetable oils used for frying peanuts

Liliana C. Ryan, Marta G. Mestrallet, Valeria Nepote, Silvia Conci, Nelson R. Grosso

Journal:

International Journal of Food Science & Technology

Year:

2008

Language:

english

File:

PDF, 148 KB

english, 2008

20

Effect of the essential oil addition on the oxidative stability of fried–salted peanuts

Rubén Olmedo, Valeria Nepote, Marta G. Mestrallet, Nelson R. Grosso

Journal:

International Journal of Food Science & Technology

Year:

2008

Language:

english

File:

PDF, 182 KB

english, 2008

21

Sensory analysis and fruiting bodies characterisation of the edible mushrooms Pleurotus ostreatus and Polyporus tenuiculus obtained on leaf waste from the essential oil production industry

Alejandra Omarini, Valeria Nepote, Nelson R. Grosso, Julio A. Zygadlo, Edgardo Albertó

Journal:

International Journal of Food Science & Technology

Year:

2010

Language:

english

File:

PDF, 694 KB

english, 2010

22

Sensory characterisation and oxidative stability of walnut oil

Marcela Martínez, Guillermina Barrionuevo, Valeria Nepote, Nelson Grosso, Damián Maestri

Journal:

International Journal of Food Science & Technology

Year:

2011

Language:

english

File:

PDF, 729 KB

english, 2011

23

Antioxidant activity of essential oil of oregano species from Argentina in relation to their chemical composition

Patricia R. Quiroga, Cecilia G. Riveros, Julio A. Zygadlo, Nelson R. Grosso, Valeria Nepote

Journal:

International Journal of Food Science & Technology

Year:

2011

Language:

english

File:

PDF, 752 KB

english, 2011

24

EFFECT OF PRICKLY PEAR (OPUNTIA FICUS-INDICA) AND ALGARROBO (PROSOPIS SPP.) POD SYRUP COATINGS ON THE SENSORY AND CHEMICAL STABILITY IN ROASTED PEANUT PRODUCTS

MARTA G. MESTRALLET, VALERIA NEPOTE, PATRICIA R. QUIROGA, NELSON R. GROSSO

Journal:

Journal of Food Quality

Year:

2009

Language:

english

File:

PDF, 145 KB

english, 2009

25

Chemical Stability of Extra-Virgin Olive Oil Added with Oregano Essential Oil

Claudia M. Asensio, Valeria Nepote, Nelson R. Grosso

Journal:

Journal of Food Science

Year:

2011

Language:

english

File:

PDF, 157 KB

english, 2011

26

Sensory Attribute Preservation in Extra Virgin Olive Oil with Addition of Oregano Essential Oil as Natural Antioxidant

Claudia M. Asensio, Valeria Nepote, Nelson R. Grosso

Journal:

Journal of Food Science

Year:

2012

Language:

english

File:

PDF, 598 KB

english, 2012

27

Chemical and Sensory Stability of Fried-Salted Soybeans Prepared in Different Vegetable Oils

María P. Jáuregui, Cecilia Riveros, Valeria Nepote, Nelson R. Grosso, María F. Gayol

Journal:

Journal of the American Oil Chemists' Society

Year:

2012

Language:

english

File:

PDF, 586 KB

english, 2012

28

Activity of natural compounds from peanut skins on Fusarium verticillioides growth and fumonisin B1 production

Pizzolitto, Romina P., Dambolena, José S., Zunino, María P., Larrauri, Mariana, Grosso, Nelson R., Nepote, Valeria, Dalcero, Ana M., Zygadlo, Julio A.

Journal:

Industrial Crops and Products

Year:

2013

Language:

english

File:

PDF, 479 KB

english, 2013

29

Effect of peanut skin extract on chemical stability and sensory properties of salami during storage

Larrauri, Mariana, Barrionuevo, M Guillermina, Riveros, Cecilia, Mestrallet, Marta G, Zunino, Maria P, Zygadlo, Julio A, Grosso, Nelson R, Nepote, Valeria

Journal:

Journal of the Science of Food and Agriculture

Year:

2013

Language:

english

File:

PDF, 121 KB

english, 2013

30

Chemical Composition of Some Wild Peanut Species ( Arachis L.) Seeds

Grosso, Nelson R., Nepote, Valeria, Guzmán, Carlos A.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2000

Language:

english

File:

PDF, 42 KB

english, 2000

31

Antioxidant effects of the monoterpenes carvacrol, thymol and sabinene hydrate on chemical and sensory stability of roasted sunflower seeds

Quiroga, Patricia R, Asensio, Claudia M, Nepote, Valeria

Journal:

Journal of the Science of Food and Agriculture

Year:

2015

Language:

english

File:

PDF, 281 KB

english, 2015

32

Preserving sensory attributes of roasted peanuts using edible coatings

Riveros, Cecilia G., Mestrallet, Marta G., Quiroga, Patricia R., Nepote, Valeria, Grosso, Nelson R

Journal:

International Journal of Food Science & Technology

Year:

2013

Language:

english

File:

PDF, 705 KB

english, 2013

33

Antioxidant Effect of Poleo and Oregano Essential Oil on Roasted Sunflower Seeds

Quiroga, Patricia R., Grosso, Nelson R., Nepote, Valeria

Journal:

Journal of Food Science

Year:

2013

Language:

english

File:

PDF, 380 KB

english, 2013

34

Consumers' acceptance and quality stability of olive oil flavoured with essential oils of different oregano species

Asensio, Claudia M., Nepote, Valeria, Grosso, Nelson R.

Journal:

International Journal of Food Science & Technology

Year:

2013

Language:

english

File:

PDF, 759 KB

english, 2013

35

Elaboration process, chemical and sensory analyses of fried-salted soybean

Gayol, María F., Riveros, Cecilia, Jauregui, Paula, Quiroga, Patricia R., Grosso, Nelson R., Nepote, Valeria

Journal:

Grasas y Aceites

Year:

2010

Language:

english

File:

PDF, 4.23 MB

english, 2010

36

Thyme and basil essential oils included in edible coatings as a natural preserving method of oilseed kernels

Riveros, Cecilia G, Nepote, Valeria, Grosso, Nelson R

Journal:

Journal of the Science of Food and Agriculture

Year:

2015

Language:

english

File:

PDF, 579 KB

english, 2015

37

Chemical, sensory, and microbiological stability of stored raw peanuts packaged in polypropylene ventilated bags and high barrier plastic bags

Martín, Ma. Paula, Nepote, Valeria, Grosso, Nelson R.

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2016

Language:

english

File:

PDF, 754 KB

english, 2016

38

Chemical characterization and antioxidant properties of fractions separated from extract of peanut skin derived from different industrial processes

Larrauri, Mariana, Zunino, Maria P., Zygadlo, Julio A., Grosso, Nelson R., Nepote, Valeria

Journal:

Industrial Crops and Products

Year:

2016

Language:

english

File:

PDF, 540 KB

english, 2016

39

Antioxidant Stability Study of Oregano Essential Oil Microcapsules Prepared by Spray-Drying

Asensio, Claudia M., Paredes, Alejandro J., Martin, Maria P., Allemandi, Daniel A., Nepote, Valeria, Grosso, Nelson R.

Journal:

Journal of Food Science

Year:

2017

Language:

english

File:

PDF, 357 KB

english, 2017

40

Fatty acids, volatile compounds and microbial quality preservation with an oregano nanoemulsion to extend the shelf life of hake ( Merluccius hubbsi ) burgers

Asensio, Claudia M., Quiroga, Patricia R., Huang, Qingrong, Nepote, Valeria, Grosso, Nelson R.

Journal:

International Journal of Food Science & Technology

Year:

2018

Language:

english

File:

PDF, 374 KB

english, 2018

41

Antioxidant Activity Displayed by Phenolic Compounds Obtained from Walnut Oil Cake used for Walnut Oil Preservation

Grosso, Antonella L., Asensio, Claudia M., Nepote, Valeria, Grosso, Nelson R.

Journal:

Journal of the American Oil Chemists' Society

Year:

2018

Language:

english

File:

PDF, 1.53 MB

english, 2018

42

Contribution of organic acids to α-terpinene antioxidant activity

Quiroga, Patricia R, Nepote, Valeria, Baumgartner, María T

Journal:

Year:

2018

Language:

english

File:

PDF, 791 KB

english, 2018

43

Increase of walnuts' shelf life using a walnut flour protein-based edible coating

Grosso, Antonella L., Asensio, Claudia M., Grosso, Nelson R., Nepote, Valeria

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2020

File:

PDF, 1.72 MB

2020

44

Improving walnutsâ preservation by using walnut phenolic extracts as natural antioxidants through a walnut proteinâbased edible coating

Grosso, Antonella L., Riveros, Cecilia, Asensio, Claudia M., Grosso, Nelson R., Nepote, Valeria

Journal:

Journal of Food Science

Year:

2020

File:

PDF, 1.00 MB

2020

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