María Verónica Baroni (María V Baroni)

Scopus Author ID Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 5

Top Topics

Oxidative Stress

Saccharomyces Cerevisiae

Genetic Diversity

Hydrogen Peroxide

Top Venues

Foods (Basel, Switzerland)

Natural product research

Journal of food science and technology

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

Publications

Agustín Lucini Mas, Alejandra Mariel Canalis, María Eugenia Pasqualini, Daniel Alberto Wunderlin, María Verónica Baroni
The Effects of Chia Defatted Flour as a Nutritional Supplement in C57BL/6 Mice Fed a Low-Quality Diet. Foods (Basel, Switzerland) 13 (5) (2024)
Agustín Lucini Mas, Alejandra Mariel Canalis, María Eugenia Pasqualini, Daniel Alberto Wunderlin, María Verónica Baroni
The Effects of Chia Defatted Flour as a Nutritional Supplement in C57BL/6 Mice Fed a Low-Quality Diet. Foods (Basel, Switzerland) 13 (5) (2024)
María Isabel Curti, Pablo Martín Palavecino, Marianela Savio, María Verónica Baroni, Pablo Daniel Ribotta
Sorghum ( Sorghum bicolor L. Moench) Gluten-Free Bread: The Effect of Milling Conditions on the Technological Properties and In Vitro Bioaccessibility of Polyphenols and Minerals. Foods (Basel, Switzerland) 12 (16) (2023)
María Emilia Lorenzo, Carina Noelia Casero, Patricia Elizabeth Gómez, Adrián Federico Segovia, Lara Carolina Figueroa, Alejandro Quiroga, María Laura Werning, Daniel Alberto Wunderlin, María Verónica Baroni
Antioxidant characteristics and antibacterial activity of native woody species from Catamarca, Argentina. Natural product research (2020)
Mariana S Lingua, Ricardo M Neme Tauil, Carlos Batthyány, Daniel A Wunderlin, María Verónica Baroni
Proteomic analysis of Saccharomyces cerevisiae to study the effects of red wine polyphenols on oxidative stress. Journal of food science and technology 56 (9) (2019)