Ariel Fontana

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 21

Top Venues

Plants (Basel, Switzerland)

Food & function

NPJ science of food

Foods (Basel, Switzerland)

Consejo Nacional de Investigaciones Científicas y Técnicas

Universidad Nacional de San Luis (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Consejo Nacional de Investigaciones Científicas y Técnicas Nov 01 2017

Argentina

Investigador Adjunto :: Grupo de Bioquímica Vegetal, Instituto de Biología Agrícola de Mendoza

Education History

Universidad Nacional de San Luis Aug 01 2007 - Mar 10 2012

Argentina

PHD :: Faculta de Química, Bioquímica y Farmacia

Publications

Roy Urvieta, Hildegarde Heymann, Annegret Cantu, Anibal A Catania, Fernando Buscema, Rubén Bottini, Ariel Fontana
Tracing the origin of Argentine Malbec wines by sensometrics. NPJ science of food 8 (1) (2024)
María Agustina Cipollone, Analía Graciela Abraham, Ariel Fontana, Valeria A Tironi
Autochthonous Fermentation as a Means to Improve the Bioaccessibility and Antioxidant Activity of Proteins and Phenolic Compounds of Yellow Pea Flour. Foods (Basel, Switzerland) 13 (5) (2024)
Andrea Antoniolli, Lucía Becerra, Patricia Piccoli, Ariel Fontana
Phenolic, Nutritional and Sensory Characteristics of Bakery Foods Formulated with Grape Pomace. Plants (Basel, Switzerland) 13 (5) (2024)
Roy Urvieta, Hildegarde Heymann, Annegret Cantu, Anibal A Catania, Fernando Buscema, Rubén Bottini, Ariel Fontana
Tracing the origin of Argentine Malbec wines by sensometrics. NPJ science of food 8 (1) (2024)
María Agustina Cipollone, Analía Graciela Abraham, Ariel Fontana, Valeria A Tironi
Autochthonous Fermentation as a Means to Improve the Bioaccessibility and Antioxidant Activity of Proteins and Phenolic Compounds of Yellow Pea Flour. Foods (Basel, Switzerland) 13 (5) (2024)
Andrea Antoniolli, Lucía Becerra, Patricia Piccoli, Ariel Fontana
Phenolic, Nutritional and Sensory Characteristics of Bakery Foods Formulated with Grape Pomace. Plants (Basel, Switzerland) 13 (5) (2024)
María Agustina Cipollone, Ariel Fontana, Susan García Fillería, Valeria A Tironi
Characterization, Bioaccesibility and Antioxidant Activities of Phenolic Compounds Recovered from Yellow pea (Pisum sativum) Flour and Protein Isolate. Plant foods for human nutrition (Dordrecht, Netherlands) 79 (2) (2024)
Mariela Rodríguez, Federico Bianchi, Barbara Simonato, Corrado Rizzi, Ariel Fontana, Valeria A Tironi
Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: phenolic composition, bioaccessibility, and antioxidant activity. Food & function 15 (2) (2024)
Andrea Antoniolli, Lucía Becerra, Patricia Piccoli, Ariel Fontana
Phenolic, Nutritional and Sensory Characteristics of Bakery Foods Formulated with Grape Pomace. Plants (Basel, Switzerland) 13 (5) (2024)
Roy Urvieta, Hildegarde Heymann, Annegret Cantu, Anibal A Catania, Fernando Buscema, Rubén Bottini, Ariel Fontana
Tracing the origin of Argentine Malbec wines by sensometrics. NPJ science of food 8 (1) (2024)
María Agustina Cipollone, Ariel Fontana, Susan García Fillería, Valeria A Tironi
Characterization, Bioaccesibility and Antioxidant Activities of Phenolic Compounds Recovered from Yellow pea (Pisum sativum) Flour and Protein Isolate. Plant foods for human nutrition (Dordrecht, Netherlands) (2024)
Germán Murcia, Rodrigo Alonso, Federico J Berli, Leonardo Arias, Luciana Bianchimano, Mariela Pontin, Ariel Fontana, Jorge José Casal, Patricia Piccoli
Quantitative Proteomics Analysis of ABA- and GA 3 -Treated Malbec Berries Reveals Insights into H 2 O 2 Scavenging and Anthocyanin Dynamics. Plants (Basel, Switzerland) 13 (17) (2024)
Mariela Rodríguez, Federico Bianchi, Barbara Simonato, Corrado Rizzi, Ariel Fontana, Valeria A Tironi
Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: phenolic composition, bioaccessibility, and antioxidant activity. Food & function 15 (2) (2024)
Susana G Ferreyra, Rubén Bottini, Ariel Fontana
Background and Perspectives on the Utilization of Canes' and Bunch Stems' Residues from Wine Industry as Sources of Bioactive Phenolic Compounds. Journal of agricultural and food chemistry (2023)
Ariel Fontana, Andreas Schieber
Preparative Fractionation of Phenolic Compounds and Isolation of an Enriched Flavonol Fraction from Winemaking Industry By-Products by High-Performance Counter-Current Chromatography. Plants (Basel, Switzerland) 12 (12) (2023)
María Belén Pérez, Sofía Carvajal, Vanesa Beretta, Florencia Bannoud, María Florencia Fangio, Federico J Berli, Ariel Fontana, María Victoria Salomón, Roxana E González, Lucia Valerga, Jorgelina C Altamirano, Mehtap Yildiz, Massimo Iorizzo, Philipp W Simon, Pablo Federico Cavagnaro
Characterization of Purple Carrot Germplasm for Antioxidant Capacity and Root Concentration of Anthocyanins, Phenolics, and Carotenoids. Plants (Basel, Switzerland) 12 (9) (2023)
Ariel Fontana, Andreas Schieber
Preparative Fractionation of Phenolic Compounds and Isolation of an Enriched Flavonol Fraction from Winemaking Industry By-Products by High-Performance Counter-Current Chromatography. Plants (Basel, Switzerland) 12 (12) (2023)
María Belén Pérez, Sofía Carvajal, Vanesa Beretta, Florencia Bannoud, María Florencia Fangio, Federico J Berli, Ariel Fontana, María Victoria Salomón, Roxana E González, Lucia Valerga, Jorgelina C Altamirano, Mehtap Yildiz, Massimo Iorizzo, Philipp W Simon, Pablo Federico Cavagnaro
Characterization of Purple Carrot Germplasm for Antioxidant Capacity and Root Concentration of Anthocyanins, Phenolics, and Carotenoids. Plants (Basel, Switzerland) 12 (9) (2023)
Ariel Fontana
Recovery, Characterization, Functionality and Applications of Bioactive Compounds from Food-Plant Products and Their By-Products. Plants (Basel, Switzerland) 12 (23) (2023)
Mariela Rodríguez, Federico Bianchi, Barbara Simonato, Corrado Rizzi, Ariel Fontana, Valeria A Tironi
Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: phenolic composition, bioaccessibility, and antioxidant activity. Food & function (2023)
Susana G Ferreyra, Andrea Antoniolli, Rubén Bottini, Ariel Fontana
Bioactive compounds and total antioxidant capacity of cane residues from different grape varieties. Journal of the science of food and agriculture 100 (1) (2019)

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Publication Activity (10 Years)

Top Topics

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Ariel Fontana