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Overview Leadership Blog JoVE Help Center

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Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

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JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

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Carlos Osella

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International Journal of Food Sciences and Nutrition|November 25, 2011

Using white sorghum flour for gluten-free breadmakingNoemí Velázquez, Hugo Sánchez, Carlos Osella, et al.

International Journal of Food Sciences and Nutrition|February 1, 2017

Effects of puddings containing whey protein and polydextrose on subjective feelings of appetite and short-term energy intake in healthy adultsMarcela Martinelli, Florencia Walz, Eva Goñi, et al.

Journal of Food Science|April 20, 2023

Squalene encapsulation by emulsification and freeze-drying process: Effects on bread fortificationOsvaldo E Sponton, Adrián A Perez, Carlos Osella, et al.

Pageof 1

Search research articles

Showing results (1-10 of 3) with videos related to

Sort By:

Pageof 1

International Journal of Food Sciences and Nutrition|November 25, 2011

Using white sorghum flour for gluten-free breadmakingNoemí Velázquez, Hugo Sánchez, Carlos Osella, et al.

International Journal of Food Sciences and Nutrition|February 1, 2017

Effects of puddings containing whey protein and polydextrose on subjective feelings of appetite and short-term energy intake in healthy adultsMarcela Martinelli, Florencia Walz, Eva Goñi, et al.

Journal of Food Science|April 20, 2023

Squalene encapsulation by emulsification and freeze-drying process: Effects on bread fortificationOsvaldo E Sponton, Adrián A Perez, Carlos Osella, et al.

Pageof 1