Laboratorio de Propiedades Fisicoquímicas y Conservación de Biomoléculas

Directora: Dra. Pilar Buera
Profesora Titular del área Química de los Alimentos, Departamento de Química Orgánica.
Investigadora Principal del CONICET.

Materias: Análisis Avanzado de Alimentos, Bromatología Superior, Transiciones de fase y estado en biomateriales, Aspectos Químicos y Tecnológicos de Aromas y Pigmentos Naturales.

Áreas de Investigación:
Transiciones de fase y estado de sistemas de alimentos. Impacto en la estabilidad física y química.
Crio y dehidro estabilización de biomoléculas.

Integrantes del grupo/colaboradores:
Dra. Florencia Mazzobre Investigadora Adjunta CONICET
Dr. Patricio Santagapita Investigador Adjunto CONICET
Dra. Cristina dos Santos (JTP QO)
Dra. Verónica Busch (JTP QO) + posdoc CONICET
Dr. Silvio Rodríguez Investigador Asistente CONICET
Lic. Leonardo Favre (becario CONICET)
Lic. Guido Rolandelli (becario CONICET)
Lic. Gastón Maraulo (becario CONICET)
Tatiana Aguirre-Calvo (becario CONICET)
Lic. Ignacio Zazzoli (becario CONICET)

Email: pilar@di.fcen.uba.ar
Tel: (+54 11) 4576-3300 ext. 340-274

Últimas publicaciones
  1. Rolandelli G. et al., Modulation of the retrogradation kinetics of sweet potato starch by the addition of pectin, guar gum, and gallic acid, Food Hydrocolloids, 146, 109211, (2024-01-01). doi:10.1016/j.foodhyd.2023.109211 (0 citas)
  2. Rolandelli G. et al., An optimized purple corn cob extract as an ingredient for the development of maize-based extrudates with novel characteristics, Journal of Cereal Science, 114, 103809, (2023-11-01). doi:10.1016/j.jcs.2023.103809 (0 citas)
  3. Rolandelli G. et al., Physicochemical transformations of corn-based snacks with underexploited grains addition during storage: multi-analytical assessment, International Journal of Food Science and Technology, 58, 623-630, (2023-02-01). doi:10.1111/ijfs.16210 (0 citas)
  4. Pepa L.S. et al., Revaluing Anion Effects on Maillard Reaction Catalysis as a Relevant Feature for Kinetic Predictions, ACS Food Science and Technology, (2023-01-01). SCOPUS_ID:85161002593 (0 citas)
  5. dos Santos Ferreira C.I. et al., Solubility, sorption isotherms and thermodynamic parameters of β-cyclodextrin complexes with poplar propolis components: Practical implicances, LWT, 167, 113811, (2022-09-15). doi:10.1016/j.lwt.2022.113811 (1 citas)
  6. Vhangani L.N. et al., Optimising the Polyphenolic Content and Antioxidant Activity of Green Rooibos (Aspalathus linearis) Using Beta-Cyclodextrin Assisted Extraction, Molecules, 27, 3556, (2022-06-01). doi:10.3390/molecules27113556 (3 citas)
  7. Rolandelli G. et al., Analysis of molecular mobility in corn and quinoa flours through 1H NMR and its relationship with water distribution, glass transition and enthalpy relaxation, Food Chemistry, 373, 131422, (2022-03-30). doi:10.1016/j.foodchem.2021.131422 (9 citas)
  8. Favre L.C. et al., The antioxidant and antiglycation activities of selected spices and other edible plant materials and their decay in sugar-protein systems under thermal stress, Food Chemistry, 371, 131199, (2022-03-01). doi:10.1016/j.foodchem.2021.131199 (5 citas)
  9. Rolandelli G. et al., The complex dependence of non-enzymatic browning development on processing conditions in maize snacks, LWT, 147, 111636, (2021-07-01). doi:10.1016/j.lwt.2021.111636 (7 citas)
  10. Gagneten M. et al., Evaluation of SIMCA and PLS algorithms to detect adulterants in canola oil by FT-IR, International Journal of Food Science and Technology, 56, 2596-2603, (2021-06-01). doi:10.1111/ijfs.14866 (3 citas)
  11. Rolandelli G. et al., Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach, Journal of Cereal Science, 99, 103186, (2021-05-01). doi:10.1016/j.jcs.2021.103186 (14 citas)
  12. Pepa L.S. et al., Interpretation of the color due to the ubiquitous nonenzymatic browning phenomena in foods, Color Research and Application, 46, 446-455, (2021-04-01). doi:10.1002/col.22574 (7 citas)
  13. López-Fernández M.P. et al., Physicochemical, thermal and rheological properties of isolated Argentina quinoa starch, LWT, 135, 110113, (2021-01-01). doi:10.1016/j.lwt.2020.110113 (7 citas)
  14. de Sá Mendes N. et al., Capsicum pubescens as a functional ingredient: Microencapsulation and phenolic profilling by UPLC-MSE, Food Research International, 135, 109292, (2020-09-01). doi:10.1016/j.foodres.2020.109292 (5 citas)
  15. Rolandelli G. et al., Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour, Food Structure, 25, 100140, (2020-07-01). doi:10.1016/j.foostr.2020.100140 (17 citas)
  16. Favre L.C. et al., Antioxidant and anti-glycation potential of green pepper (Piper nigrum): Optimization of β-cyclodextrin-based extraction by response surface methodology, Food Chemistry, 316, 126280, (2020-06-30). doi:10.1016/j.foodchem.2020.126280 (47 citas)
  17. de Sá Mendes N. et al., Flour from 'fruits and vegetables' waste with addition of a South-American pepper (Capsicum baccatum) proposed as food ingredient, International Journal of Food Science and Technology, 55, 1230-1237, (2020-03-01). doi:10.1111/ijfs.14358 (6 citas)
  18. Velázquez N.S. et al., Paclitaxel/β-Cyclodextrin interactions, a perspective from pulsed NMR spectroscopy experiments, Carbohydrate Research, 486, 107828, (2019-12-01). doi:10.1016/j.carres.2019.107828 (5 citas)
  19. Rodríguez S.D. et al., FT-IR and untargeted chemometric analysis for adulterant detection in chia and sesame oils, Food Control, 105, 78-85, (2019-11-01). doi:10.1016/j.foodcont.2019.05.025 (25 citas)
  20. Rodríguez S.D. et al., Evidence on the discrimination of quinoa grains with a combination of FT-MIR and FT-NIR spectroscopy, Journal of Food Science and Technology, 56, 4457-4464, (2019-10-01). doi:10.1007/s13197-019-03948-7 (8 citas)
  21. Busch V.M. et al., About the endothermal transitions of galactomannans: A multi-analytical DSC, LF- 1 H NMR and DMA study, Carbohydrate Polymers, 211, 31-38, (2019-05-01). doi:10.1016/j.carbpol.2019.01.092 (12 citas)
  22. Santagapita P.R. et al., Catalase Stability in Amorphous and Supercooled Media Related to Trehalose- Water- Salt Interactions, Food Biophysics, 14, 90-96, (2019-03-15). doi:10.1007/s11483-018-9560-5 (0 citas)
  23. Porras-Saavedra J. et al., Thermal transitions and enthalpic relaxations as related to the stability of microencapsulated paprika powders, Journal of Food Engineering, 245, 88-95, (2019-03-01). doi:10.1016/j.jfoodeng.2018.10.010 (2 citas)
  24. Rodríguez S.D. et al., Detection of quinoa flour adulteration by means of FT-MIR spectroscopy combined with chemometric methods, Food Chemistry, 274, 392-401, (2019-02-15). doi:10.1016/j.foodchem.2018.08.140 (44 citas)
  25. Santagapita P.R. et al., Non-enzymatic browning kinetics in sucrose-glycine aqueous and dehydrated model systems in presence of MgCl2, Food Research International, 114, 97-103, (2018-12-01). doi:10.1016/j.foodres.2018.07.049 (3 citas)