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Article(4)
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Food Chemistry(2)
Chemometrics and Intelligent Laboratory Systems(1)
Food Research International(1)
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Tecnología alimentaria(3)
Sistemas fisiológicos específicos de los animales(1)
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scopus(4)
Amino acid profiles and quantitative structure-property relationship models as markers for Merlot and Torrontés wines
ArticleAbstract: Quantitative structure-property relationships (QSPRs) were applied to the aminograms obtained by HPLPalabras claves:Aminograms, quantitative structure-property relationships, Replacement method, WinesAutores:Castro E.A., Giraudo M.A., Pablo R. Duchowicz, Pomilio A.B.Fuentes:scopusAmino acid profiles and quantitative structure-property relationships for malts and beers
ArticleAbstract: Experimental amino acid concentrations of blonde and black commercial beers, brewed in Argentina, asPalabras claves:Aminograms, Blonde and black beers, Malts, Multi-variable Linear Regression, quantitative structure-property relationships, Replacement methodAutores:Castro E.A., Giraudo M.A., Pablo R. Duchowicz, Pomilio A.B.Fuentes:scopusQSPR analyses for aminograms in food: Citrus juices and concentrates
ArticleAbstract: Dragon theoretical descriptors were derived for a set of optimised amino acid structures, with the pPalabras claves:amino acids, Aminograms, Citrus juices and concentrates, Eureka lemon, Multi-variable Linear Regression, Navel and Valencia oranges, QSPR Theory, Replacement methodAutores:Castro E.A., Giraudo M.A., Pablo R. Duchowicz, Pomilio A.B.Fuentes:scopusQuantitative structure-property relationship analyses of aminograms in food: Hard cheeses
ArticleAbstract: The concentrations of the amino acids of Reggianito Argentino and Goya full-ripened industrial ArgenPalabras claves:Aminograms, Multi-variable Linear Regression, Quantitative structure-property relationship theory, Reggianito Argentino and Goya cheeses, Replacement methodAutores:Castro E.A., Giraudo M.A., Pablo R. Duchowicz, Pomilio A.B.Fuentes:scopus