Grosso NR - Search Results

1

Rheological Behavior, Antimicrobial and Quorum Sensig Inhibition Study of an Argentinean Oregano Essential Oil Nanoemulsion.

Asensio CM, Quiroga PR, Al-Gburi A, Huang Q, Grosso NR. Asensio CM, et al. Among authors: grosso nr. Front Nutr. 2020 Oct 9;7:569913. doi: 10.3389/fnut.2020.569913. eCollection 2020. Front Nutr. 2020. PMID: 33163506 Free PMC article.

2

Effect of storage on chemical and sensory profiles of peanut pastes prepared with high-oleic and normal peanuts.

Riveros CG, Mestrallet MG, Gayol MF, Quiroga PR, Nepote V, Grosso NR. Riveros CG, et al. Among authors: grosso nr. J Sci Food Agric. 2010 Dec;90(15):2694-9. doi: 10.1002/jsfa.4142. J Sci Food Agric. 2010. PMID: 20814883

3

Chemical stability of extra-virgin olive oil added with oregano essential oil.

Asensio CM, Nepote V, Grosso NR. Asensio CM, et al. Among authors: grosso nr. J Food Sci. 2011 Sep;76(7):S445-50. doi: 10.1111/j.1750-3841.2011.02332.x. J Food Sci. 2011. PMID: 22417562

4

Sensory attribute preservation in extra virgin olive oil with addition of oregano essential oil as natural antioxidant.

Asensio CM, Nepote V, Grosso NR. Asensio CM, et al. Among authors: grosso nr. J Food Sci. 2012 Sep;77(9):S294-301. doi: 10.1111/j.1750-3841.2012.02841.x. Epub 2012 Aug 16. J Food Sci. 2012. PMID: 22897359

5

Antioxidant effect of poleo and oregano essential oil on roasted sunflower seeds.

Quiroga PR, Grosso NR, Nepote V. Quiroga PR, et al. Among authors: grosso nr. J Food Sci. 2013 Dec;78(12):S1904-12. doi: 10.1111/1750-3841.12306. Epub 2013 Nov 18. J Food Sci. 2013. PMID: 24245946

6

Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of Antioxidants.

Larrauri M, Demaría MG, Ryan LC, Asensio CM, Grosso NR, Nepote V. Larrauri M, et al. Among authors: grosso nr. J Food Sci. 2016 Jan;81(1):S208-15. doi: 10.1111/1750-3841.13164. Epub 2015 Nov 23. J Food Sci. 2016. PMID: 26595771

7

Sensory Quality Preservation of Coated Walnuts.

Grosso AL, Asensio CM, Grosso NR, Nepote V. Grosso AL, et al. Among authors: grosso nr. J Food Sci. 2017 Jan;82(1):185-193. doi: 10.1111/1750-3841.13570. Epub 2016 Nov 22. J Food Sci. 2017. PMID: 27875638

8

Antioxidant Stability Study of Oregano Essential Oil Microcapsules Prepared by Spray-Drying.

Asensio CM, Paredes AJ, Martin MP, Allemandi DA, Nepote V, Grosso NR. Asensio CM, et al. Among authors: grosso nr. J Food Sci. 2017 Dec;82(12):2864-2872. doi: 10.1111/1750-3841.13951. Epub 2017 Nov 2. J Food Sci. 2017. PMID: 29095492

9

Thyme and suico essential oils: promising natural tools for potato common scab control.

Prieto MC, Lapaz MI, Lucini EI, Pianzzola MJ, Grosso NR, Asensio CM. Prieto MC, et al. Among authors: grosso nr. Plant Biol (Stuttg). 2020 Jan;22(1):81-89. doi: 10.1111/plb.13048. Epub 2019 Oct 21. Plant Biol (Stuttg). 2020. PMID: 31539455

10

Improving walnuts' preservation by using walnut phenolic extracts as natural antioxidants through a walnut protein-based edible coating.

Grosso AL, Riveros C, Asensio CM, Grosso NR, Nepote V. Grosso AL, et al. Among authors: grosso nr. J Food Sci. 2020 Oct;85(10):3043-3051. doi: 10.1111/1750-3841.15395. Epub 2020 Aug 27. J Food Sci. 2020. PMID: 32856299

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