| Edible films and coatings containing bioactives PR Salgado, CM Ortiz, YS Musso, L Di Giorgio, AN Mauri Current Opinion in Food Science 5, 86-92, 2015 | 140 | 2015 |
| Encapsulation of fish oil in soybean protein particles by emulsification and spray drying L Di Giorgio, PR Salgado, AN Mauri Food Hydrocolloids 87, 891-901, 2019 | 70 | 2019 |
| Influence of process (extrusion/thermo-compression, casting) and lentil protein content on physicochemical properties of starch films O Ochoa-Yepes, L Di Giogio, S Goyanes, A Mauri, L Famá Carbohydrate polymers 208, 221-231, 2019 | 36 | 2019 |
| Bioactive packaging: combining nanotechnologies with packaging for improved food functionality PR Salgado, L Di Giorgio, YS Musso, AN Mauri Nanomaterials for food applications, 233-270, 2019 | 11 | 2019 |
| Antifungal whey protein films activated with low quantities of water soluble chitosan NLV Braber, L Di Giorgio, CA Aminahuel, LID Vergara, AOM Costa, ... Food Hydrocolloids 110, 106156, 2021 | 10 | 2021 |
| Synthesis and conservation of cellulose nanocrystals L Di Giorgio, L Martín, PR Salgado, AN Mauri Carbohydrate polymers 238, 116187, 2020 | 9 | 2020 |
| Flavored oven bags for cooking meat based on proteins L Di Giorgio, PR Salgado, AN Mauri Lwt 101, 374-381, 2019 | 8 | 2019 |
| Nanocelluloses from phormium (Phormium tenax) fibers L Di Giorgio, PR Salgado, A Dufresne, AN Mauri Cellulose 27 (9), 4975-4990, 2020 | 4 | 2020 |
| Recent developments in smart food packaging focused on biobased and biodegradable polymers PR Salgado, L Di Giorgio, YS Musso, AN Mauri Frontiers in Sustainable Food Systems 5, 125, 2021 | 1 | 2021 |
| Fish oil encapsulated in soy protein particles by lyophilization. Effect of drying process L Di Giorgio, PR Salgado, AN Mauri Journal of the Science of Food and Agriculture, 2021 | | 2021 |
| Encapsulación de aceite de pescado en sistemas proteicos y nanocompuestos en base a proteínas de soja y nanopartículas de celulosa L Di Giorgio Universidad Nacional de La Plata, 2019 | | 2019 |
| Adición de nanofibras de celulosa como estabilizante en emulsiones o/w de aceite de pescado con proteínas de soja L Di Giorgio, PR Salgado, AN Mauri XVI Congreso Argentino de Ciencia y Tecnología de Alimentos (CYTAL)(Mar del …, 2017 | | 2017 |
| Desarrollo de bolsas para cocción de carnes al horno a partir de películas proteicas de soja y gelatina activadas con curry L Di Giorgio, PR Salgado, AN Mauri III International Conference on Food Innovation (FoodInnova)(Concordia …, 2016 | | 2016 |
