Maria Cecilia Puppo

12PUBLICATIONS
19CO-AUTHORS
FermentationPost harvest horticultural technologies (incl. transportation and storage)Oenology and viticultureHorticultural crop improvement (incl. selection and breeding)Field organic and low chemical input horticulture
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Publications (12)

|May 27, 2026
Fermented Pistachio-Based Beverages as Novel Functional Foods: Improved Phenolic Bioaccessibility and Antidiabetic Properties.

|May 26, 2026
Impact of Heat-Treated Lentil Flour on Technological, Nutritional and Sensory Characteristics of Wheat Bread.

|May 04, 2026
Nutritional and Techno-Functional Evaluation of Faba Bean (Vicia faba L.) Flour and Protein Concentrate.

|Jul 12, 2025
Nutritional and Antioxidant Valorization of Grape Pomace from Argentinian Vino De La Costa and Italian Cabernet Wines.

Luciano M Guardianelli, María V Salinas, María C Puppo

|Sep 14, 2024
Influence of Thermal Treatment and Granulometry on Physicochemical, Techno-Functional and Nutritional Properties of Lentil Flours.

Angela Daniela Carboni, Gonçalo Nuno Martins, Paula Cristina Castilho

|Aug 10, 2024
Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill.

Anna Reale, Maria Cecilia Puppo, Floriana Boscaino

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Frequent Collaborators

6 joint publications

María Victoria Salinas

3 joint publications

Carla Brites

3 joint publications

Angela Daniela Carboni

3 joint publications

Cristina Ferrero