| Calorimetric study of soybean protein isolates: effect of calcium and thermal treatments AA Scilingo, MC Añón Journal of Agricultural and Food Chemistry 44 (12), 3751-3756, 1996 | 91 | 1996 |
| Potential antithrombotic activity detected in amaranth proteins and its hydrolysates AC Sabbione, A Scilingo, MC Añón LWT-Food Science and Technology 60 (1), 171-177, 2015 | 80 | 2015 |
| Amaranth peptides with antithrombotic activity released by simulated gastrointestinal digestion AC Sabbione, AE Nardo, MC Añón, A Scilingo Journal of Functional Foods 20, 204-214, 2016 | 67 | 2016 |
| Amaranth protein isolates modified by hydrolytic and thermal treatments. Relationship between structure and solubility AA Scilingo, SEM Ortiz, EN Martı́nez, MC Añón Food Research International 35 (9), 855-862, 2002 | 67 | 2002 |
| Amaranth proteins foaming properties: Adsorption kinetics and foam formation—Part 1 AJ Bolontrade, AA Scilingo, MC Añón Colloids and Surfaces B: Biointerfaces 105, 319-327, 2013 | 59 | 2013 |
| Characterization of amaranth proteins modified by trypsin proteolysis. Structural and functional changes MC Condés, AA Scilingo, MC Añón LWT-Food Science and Technology 42 (5), 963-970, 2009 | 54 | 2009 |
| Characterization of soybean protein isolates The effect of calcium presence AA Scilingo, MC Añon Journal of the American Oil Chemists' Society 81, 63-69, 2004 | 52 | 2004 |
| Guava seed storage protein: Fractionation and characterization A Bernardino-Nicanor, AA Scilingo, MC Añón, G Dávila-Ortíz LWT-Food Science and Technology 39 (8), 902-910, 2006 | 40 | 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 | 37 | 2012 |
| Amaranth proteins foaming properties: Film rheology and foam stability–Part 2 AJ Bolontrade, AA Scilingo, MC Añón Colloids and Surfaces B: Biointerfaces 141, 643-650, 2016 | 34 | 2016 |
| Antithrombotic and antioxidant activity of amaranth hydrolysate obtained by activation of an endogenous protease AC Sabbione, SM Ibañez, EN Martínez, MC Añón, AA Scilingo Plant Foods for Human Nutrition 71, 174-182, 2016 | 33 | 2016 |
| Functional properties of guava seed glutelins A Bernardino-Nicanor, MC Añón, AA Scilingo, G Dávila-Ortíz Journal of Agricultural and Food chemistry 53 (9), 3613-3617, 2005 | 33 | 2005 |
| Antithrombotic Effects of Amaranthus hypochondriacus Proteins in Rats AC Sabbione, G Rinaldi, MC Añón, AA Scilingo Plant Foods for Human Nutrition 71, 19-27, 2016 | 28 | 2016 |
| Amaranth functional cookies exert potential antithrombotic and antihypertensive activities AC Sabbione, S Suárez, MC Añón, A Scilingo International journal of food science & technology 54 (5), 1506-1513, 2019 | 25 | 2019 |
| Physicochemical and structural characterization of Lima Bean (Phaseolus lunatus) globulins L Chel-Guerrero, AA Scilingo, SG Tintoré, G Dávila, MC Añón LWT-Food Science and Technology 40 (9), 1537-1544, 2007 | 25 | 2007 |
| Antiproliferative effect of amaranth proteins and peptides on HT-29 human colon tumor cell line AC Sabbione, FO Ogutu, A Scilingo, M Zhang, MC Añón, TH Mu Plant foods for human nutrition 74, 107-114, 2019 | 18 | 2019 |
| Thermal versus high hydrostatic pressure treatments on calcium-added soybean proteins. Protein solubility, colloidal stability and cold-set gelation L Piccini, A Scilingo, F Speroni Food biophysics 14, 69-79, 2019 | 13 | 2019 |
| Effect of the Incorporation of Amaranth (Amaranthus Mantegazzianus) into Fat‐ and Cholesterol‐Rich Diets for Wistar Rats MS Sisti, A Scilingo, MC Añón Journal of food science 84 (11), 3075-3082, 2019 | 12 | 2019 |
| Amaranth lemon sorbet, elaboration of a potential functional food M Malgor, AC Sabbione, A Scilingo Plant foods for human nutrition 75 (3), 404-412, 2020 | 11 | 2020 |
| Amaranth peptides decreased the activity and expression of cellular tissue factor on LPS activated THP-1 human monocytes AC Sabbione, D Luna-Vital, A Scilingo, MC Añón, EG de Mejía Food & function 9 (7), 3823-3834, 2018 | 10 | 2018 |
