francisco speroni

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María Cristina AñónProfesor Emérito e Investigador Superior Emérito, Facultad de Cs Exactas, Universidad Nacional de LaVerified email at biol.unlp.edu.ar
marc antoninraVerified email at nantes.inra.fr
María Cecilia PuppoProfesor Titular, CIDCA, Universidad Nacional de La PlataVerified email at quimica.unlp.edu.ar
veronica milesiInvestigador Principal Conicet - Profesor Titular de Fisiologia Fac. Cs. Exactas UNLPVerified email at biol.unlp.edu.ar
Carlos ManasseroDr. de la facultad de Ciencias Exactas. Docente de Química, UNLPVerified email at agro.unlp.edu.ar
Franco TanziProfessor of Physiology, University of PaviaVerified email at unipv.it
Susana R. MorcelleInvestigador Independiente CONICET- Universidad Nacional de La PlataVerified email at biol.unlp.edu.ar
Adriana MauriInvestigador Principal - CONICET / Jefe de Trabajos Practicos, Facultad de Ciencias Naturales yVerified email at quimica.unlp.edu.ar
Adriana ScilingoProfesora de la Facultad de Ciencias Exactas, Universidad Nacional de La PlataVerified email at quimica.unlp.edu.ar
Marina Ibáñez ShimabukuroDocente, Universidad Nacional de La PlataVerified email at quimica.unlp.edu.ar
Juan Ignacio FeliceUniversidad Nacional de La PlataVerified email at biol.unlp.edu.ar
María Laura SbaragliniJTP Anatomía e Histología, Facultad de Ciencias Exactas, UNLPnlpVerified email at biol.unlp.edu.ar
Francesco MocciaUniversity of Pavia;Verified email at unipv.it
Silvana PetruccelliInvestigador Principal CONICET, Profesor Titular UNLPVerified email at biol.unlp.edu.ar
Arsenio SpinilloDepartment of Obstetrics and Gynecology. University of Pavia- ItalyVerified email at unipv.it
Agustín J. BolontradeBioquímicoVerified email at bfaguas.com.ar
Jesica RaingoProfesor Adjunto BiologíaVerified email at biol.unlp.edu.ar
Ayelen HugoJefe de Trabajos Prácticos Microbiología General. Universidad Nacional de La PlataVerified email at biol.unlp.edu.ar
Pablo Fernando PérezProfesor de Microbiología, Facultad de Ciencias Exactas, UNLP. Investigador Principal CONICETVerified email at biol.unlp.edu.ar
virginia gangoitiJefe de trabajos practicos de Anatomia e Histologia, Facultad de Ciencias Exactas de la Universidad Nacional de la PlataVerified email at biol.unlp.edu.ar

francisco speroni

Profesor Adjunto Facultad de Ciencias Exactas Universidad Nacional de La Plata - Investigador

Verified email at biol.unlp.edu.ar

anatomia histologia proteinas de soja alta presion hidrostatica


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Physicochemical modifications of high-pressure-treated soybean protein isolates C Puppo, N Chapleau, F Speroni, M de Lamballerie-Anton, F Michel, ... Journal of Agricultural and Food Chemistry 52 (6), 1564-1571, 2004	267	2004
Effect of high-pressure treatment on emulsifying properties of soybean proteins MC Puppo, F Speroni, N Chapleau, M De Lamballerie, MC Añón, M Anton Food Hydrocolloids 19 (2), 289-296, 2005	227	2005
Physicochemical and functional properties of cowpea protein isolates treated with temperature or high hydrostatic pressure F Peyrano, F Speroni, MV Avanza Innovative Food Science & Emerging Technologies 33, 38-46, 2016	107	2016
Gelation of soybean proteins induced by sequential high-pressure and thermal treatments F Speroni, V Beaumal, M de Lamballerie, M Anton, MC Añón, MC Puppo Food hydrocolloids 23 (5), 1433-1442, 2009	102	2009
Physicochemical and rheological properties of soybean protein emulsions processed with a combined temperature/high-pressure treatment MC Puppo, V Beaumal, N Chapleau, F Speroni, M de Lamballerie, ... Food Hydrocolloids 22 (6), 1079-1089, 2008	79	2008
β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment MC Puppo, V Beaumal, F Speroni, M de Lamballerie, MC Añón, M Anton Food Hydrocolloids 25 (3), 389-397, 2011	74	2011
Ca2+ signaling in injured in situ endothelium of rat aorta R Berra-Romani, A Raqeeb, JE Avelino-Cruz, F Moccia, A Oldani, ... Cell calcium 44 (3), 298-309, 2008	57	2008
High hydrostatic pressure processing of beef patties: Effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative … F Speroni, N Szerman, SR Vaudagna Innovative Food Science & Emerging Technologies 23, 10-17, 2014	53	2014
Interactions between isoflavones and soybean proteins: Applications in soybean-protein–isolate production F Speroni, V Milesi, MC Añón LWT-Food Science and Technology 43 (8), 1265-1270, 2010	52	2010
Effects of calcium and high pressure on soybean proteins: A calorimetric study F Speroni, MC Añón, M De Lamballerie Food Research International 43 (5), 1347-1355, 2010	52	2010
Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium … CA Manassero, SR Vaudagna, AM Sancho, MC Añón, F Speroni Innovative Food Science & Emerging Technologies 35, 86-95, 2016	51	2016
High hydrostatic pressure improves protein solubility and dispersion stability of mineral-added soybean protein isolate CA Manassero, SR Vaudagna, MC Añón, F Speroni Food Hydrocolloids 43, 629-635, 2015	51	2015
Physicochemical and structural properties of amaranth protein isolates treated with high pressure MC Condés, F Speroni, A Mauri, MC Añón Innovative Food Science & Emerging Technologies 14, 11-17, 2012	49	2012
Effect of high pressure on solubility and aggregability of calcium-added soybean proteins MC Añon, M De Lamballerie, F Speroni Innovative food science & emerging technologies 16, 155-162, 2012	47	2012
Effects of calcium and pressure treatment on thermal gelation of soybean protein F Speroni, S Jung, M De Lamballerie Journal of food science 75 (1), E30-E38, 2010	46	2010
High-pressure induced physicochemical and functional modifications of low-density lipoproteins from hen egg yolk F Speroni, MC Puppo, N Chapleau, M de Lamballerie, O Castellani, ... Journal of agricultural and food chemistry 53 (14), 5719-5725, 2005	45	2005
L, P-/Q- and T-type Ca²⁺ Channels in Smooth Muscle Cells from Human Umbilical Artery S Salemme, A Rebolledo, F Speroni, S Petruccelli, V Milesi Cellular Physiology and Biochemistry 20 (1-4), 055-064, 2006	38	2006
Interfacial and emulsifying properties of amaranth (Amaranthus hypochondriacus) protein isolates under different conditions of pH JL Ventureira, AJ Bolontrade, F Speroni, E David-Briand, AA Scilingo, ... LWT-Food Science and Technology 45 (1), 1-7, 2012	36	2012
Development of a high protein beverage based on amaranth CA Manassero, MC Añón, F Speroni Plant Foods for Human Nutrition 75, 599-607, 2020	32	2020
Gelation of cowpea proteins induced by high hydrostatic pressure F Peyrano, M de Lamballerie, MV Avanza, F Speroni Food Hydrocolloids 111, 106191, 2021	31	2021

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