Silvina C. Andres

La Plata, B, Argentina

Last Updated: 09/26/2026

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Found 12 publications

Native and Freeze-Dried Bacterial Nanocellulose as Fat Replacers in Low-Fat Meat Emulsions: A Comparative Study of Techno-Functional Performance.

Native and Freeze-Dried Bacterial Nanocellulose as Fat Replacers in Low-Fat Meat Emulsions: A Comparative Study of Techno-Functional Performance.

Journal: Foods (Basel, Switzerland)

Published: February 02, 2026

Evolution of Vesicoureteral Reflux in Patients With Myelomeningocele in a Proactive Follow-Up Protocol.

Evolution of Vesicoureteral Reflux in Patients With Myelomeningocele in a Proactive Follow-Up Protocol.

Journal: Journal of pediatric surgery

Published: April 15, 2025

Effects of gamma irradiation on the sensory and metabolic profiles of two peach cultivars.

Effects of gamma irradiation on the sensory and metabolic profiles of two peach cultivars.

Journal: Journal of the science of food and agriculture

Published: February 07, 2023

Non-conventional starches isolated from agronomic-improved beans (Phaseolus vulgaris L.): a study of their structure and physicochemical properties.

Non-conventional starches isolated from agronomic-improved beans (Phaseolus vulgaris L.): a study of their structure and physicochemical properties.

Journal: Journal of the science of food and agriculture

Published: December 06, 2022

Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?

Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?

Journal: Foods (Basel, Switzerland)

Published: May 03, 2022

Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer.

Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer.

Journal: Foods (Basel, Switzerland)

Published: September 22, 2021

Beta vulgaris as a Natural Nitrate Source for Meat Products: A Review.

Beta vulgaris as a Natural Nitrate Source for Meat Products: A Review.

Journal: Foods (Basel, Switzerland)

Published: August 06, 2021

Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low-fat burgers.

Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low-fat burgers.

Journal: Journal of the science of food and agriculture

Published: November 14, 2019

Sodium-reduced lean sausages with fish oil optimized by a mixture design approach.

Sodium-reduced lean sausages with fish oil optimized by a mixture design approach.

Journal: Meat science

Published: July 03, 2014

Selection of Patients Benefited From PET CT Whole Body Protocol.

Selection of Patients Benefited From PET CT Whole Body Protocol.

Journal: Practical radiation oncology

Published: March 29, 2014

Low-fat meat sausages with fish oil: optimization of milk proteins and carrageenan contents using response surface methodology.

Low-fat meat sausages with fish oil: optimization of milk proteins and carrageenan contents using response surface methodology.

Journal: Meat science

Published: February 08, 2013

Innovations in the development of healthier chicken sausages formulated with different lipid sources.

Innovations in the development of healthier chicken sausages formulated with different lipid sources.

Journal: Poultry science

Published: July 11, 2009

Showing 1-12 of 12

Last Updated: 09/26/2026