| Prevention of in vitro oxidation of low density lipoproteins (LDL) by amaranth peptides released by gastrointestinal digestion SFG Fillería, VA Tironi Journal of Functional Foods 34, 197-206, 2017 | 11 | 2017 |
| Application of amaranth protein isolate and hydrolysate on a reduced salt fish restructured product: antioxidant properties, textural and microbiological effects SF García Fillería, VA Tironi International Journal of Food Science & Technology 50 (6), 1452-1460, 2015 | 7 | 2015 |
| Application of amaranth protein isolate and hydrolysate on a reduced salt fish restructured product: antioxidant properties, textural and microbiological effects SFG Fillería, VA Tironi International Journal of Food Science & Technology 6 (50), 1452-1460, 2015 | 6 | 2015 |
| Simulated gastrointestinal digestion of amaranth flour and protein isolate: Comparison of methodologies and release of antioxidant peptides M Rodríguez, SFG Fillería, VA Tironi Food Research International 138, 109735, 2020 | 4 | 2020 |
| Intracellular antioxidant activity and intestinal absorption of amaranth peptides released using simulated gastrointestinal digestion with Caco-2 TC7 cells SG Fillería, V Tironi Food Bioscience 41, 101086, 2021 | 1 | 2021 |
| Evaluación de aislado proteico de amaranto como fuente de péptidos antioxidantes: estudios in vitro e in vivo SFG Fillería, S Fiorella | 1 | 2019 |
| Antioxidant effect of amaranth flour or protein isolate incorporated in high‐fat diets fed to Wistar rats. Influence of dose and administration duration SF García Fillería, M Rodríguez, VA Tironi Journal of Food Biochemistry 45 (1), e13552, 2021 | | 2021 |
| DESARROLLO DE HARINA FERMENTADA DE AMARANTO COMO INGREDIENTE FUNCIONAL ANTIOXIDANTE SFG Fillería, V Tironi Investigación Joven 7 (2), 204-205, 2020 | | 2020 |
| Evaluación de aislado proteico de amaranto como fuente de péptidos antioxidantes: estudios in vitro e in vivo SF García Fillería Universidad Nacional de La Plata, 2019 | | 2019 |
