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Centro de excelencia en salud cardiovascular para América del Sur (CESCAS)

Buscador de datos de alimentos

BUSCADOR DE DATOS DE ALIMENTOS

Fuente de datos y referencias

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  • Aloisi PV. (2010). Determination of Quality Chemical Parameters of Honey from Chubut (Argentinean Patagonia). Chilean journal of agricultural research, 4, 640-645.
  • Alvarez A, Jorrat S, Genta M. (2005). Physico-chemical characterization of lemon juice from Tucuman. RIA, Revista de Investigaciones Agropecuarias, 2, 49-56.
  • Andrada CA, Luna MC, Nieto SI, Ahumada ER, Saadi L, Porcu EB. (2009). The olive cultivar Coratina, a productive oil cultivar from the Central Catamarqueno Valley. Alimentacion Latinoamericana, 60-63.
  • Antruejo A, Azcona JO, Garcia PT, Gallinger C, Rosmini M, Ayerza R, et al.(2011). Omega-3 enriched egg production: the effect of alpha -linolenic omega -3 fatty acid sources on laying hen performance and yolk lipid content and fatty acid composition. Br Poult Sci, 6, 750-760.1.
  • Arce S, Cerutti S, Olsina R, Gomez MR, Martinez LD. (2008). Trace element profile of a wild edible mushroom (Suillus granulatus). Journal of AOAC International, 4, 853-857.
  • Arena ME. (2008). Fruit growth and composition of two Ribes rubrum varieties growing in Tierra del Fuego, Argentina. Journal of food, agriculture & environment, 1, 114-118.
  • Arena ME. (2010). Fruit quality of black currants produced in Tierra del Fuego, Argentina. Journal of Food, Agriculture and Environment, 2, 439-444.
  • Arena ME, Coronel LJ. Fruit growth and chemical properties of Ribes magellanicum «parrilla». Scientia horticulturae. 2011(3):325-329.
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  • Ayerza R, Coates W. (2004). Composition of chia (Salvia hispanica) grown in six tropical and subtropical ecosystems of South America. Tropical science, 3, 131-135.
  • Ayerza, R., Jr.; Coates, W. (2007). Seed yield, oil content and fatty acid composition of three botanical sources of omega-3 fatty acid planted in the Yungas ecosystem of tropical Argentina.Tropical Science, 4, 183-187.
  • Azcona JO, Garcia PT, Cossu ME, Iglesias BF, Picallo A, Perez C, et al. (2008). Meat quality of Argentinean «Camperos» chicken enhanced in omega-3 and omega-9 fatty acids. Meat Sci. ,3, 437-443.
  • Barboza, C., Bertoni, V., Martin, L., Calandri, E. (2010). Harina integral de quinoa: Elaboración de galletas libres de gluten. Licenciatura en Nutricion. Tesis de Licenciatura, Universidad Nacional de Cordoba, Argentina.
  • Baroni M.V., Arrua, C., Nores, M.L., Fayéc, P., Díaz, M.P., Chiabrandoa, G.A., Wunderlin, D.A. (2009). Composition of honey from Córdoba (Argentina): Assessment of North/South provenance by chemometrics. Food chemistry, 2, 727-733.
  • Bassett MN, Samman NC. (2010). Folate content and retention in selected raw and processed foods. Archivos Latinoamericanos de Nutricion, 3, 298-305.
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  • Buchert AM, Gomez Lobato ME, Villarreal NM, Civello PM, Martinez GA. (2011). Effect of visible light treatments on postharvest senescence of broccoli (Brassica oleracea L.). J Sci Food Agric, 2, 355-361.
  • Bueno M, Sapio Od, Barolo M, Busilacchi H, Quiroga M, Severin C. (2010). Quality tests of Salvia hispanica L. (Lamiaceae) fruits marketed in the city of Rosario (Santa Fe province, Argentina). Boletin Latinoamericano y del Caribe de Plantas Medicinales y Aromaticas, 3, 221-227.
  • Burns P, Patrignani F, Serrazanetti D, Vinderola GC, Reinheimer JA, Lanciotti R, et al. (2008). Probiotic Crescenza cheese containing Lactobacillus casei and Lactobacillus acidophilus manufactured with high-pressure homogenized milk. J Dairy Sci.(2):500-512.
  • Camina JM, Cantarelli MA, Lozano VA, Boeris MS, Irimia ME, Gil RA, et al.(2008). Chemometric tools for the characterisation of honey produced in La Pampa, Argentina, from their elemental content, using inductively coupled plasma optical emission spectrometry (ICP-OES). Journal of Apicultural Research, 2, 102-107.
  • Candioti MC, Bergamini CV, Palma SB, Busetti M, Meinardi CA, Zalazar CA. (2010). Characterisation of proteolysis profile of Argentinean sheep cheeses made by two different production methods. Journal of the Science of Food and Agriculture. (1):36-42.
  • Carrara CR, Castel M. V (2010). Estudio de las Propiedades Funcionales, Tecnologicas y Fisiologicas de las Proteinas de Amaranto. Master Thesis, Facultad de Ingenieria Quimica. Instituto de Tecnología de Alimentos-FIQ-UNL, Argentina.
  • Carrera C, Martinez MJ, Dardanelli J, Balzarini M. (2011). Environmental variation and correlation of seed components in nontransgenic soybeans: protein, oil, unsaturated fatty acids, tocopherols, and isoflavones. Crop Science, 2, 800-809.
  • Ceci LN, Carelli AA. (2007). Characterization of Monovarietal Argentinian Olive Oils from New Productive Zones. Journal of the American Oil Chemists’ Society, 12, 1125-1136.
  • Centro de Estudios de Nutricion Infantil (CESNI).
  • Chavez MS, Negri LM, Taverna MA, Cuatrin A. (2004). Bovine milk composition parameters affecting the ethanol stability. J Dairy Res. (2):201-206.
  • Chiou T, Chang H, Lo L, Lan H, Shiau C. (2000). Changes in chemical constituents and physical indices during processing of dried-seasoned squid. Fisheries Science, 4, 708-715.
  • Coates W, Ayerza R. (1998). Commercial production of chia in Northwestern Argentina. Journal of the American Oil Chemists’ Society, 10, 1417-1420.
  • Corcuera VR, Salmoral ME, Canon L, Poggio L. (2007). Chemical composition of F2 kernels from high quality maize single crosses. Maize Genetics Cooperation Newsletter,7
  • Cravero AP, Moron Jimenez MJ, Ramon AN. (2003).[Chemical composition and digestibility of mote]. Arch Latinoam Nutr, 4, 418-424.
  • Czerner M, Tomas MC, Yeannes MI. (2011). Ripening of salted anchovy (Engraulis anchoita): development of lipid oxidation, colour and other sensorial characteristics. J Sci Food Agric., 4, 609-615.
  • Demaría L.; Suárez, A.;Nobile, R.A.,Oberto,G. (2010) .Eruca vesicaria (L) Cav., “Rúcula”, una planta silvestre y nutritiva en la alimentación humana. Licenciatura en Nutricion Bachelor Thesis, Universidad nacional de Cordoba, Argentina.
  • Descalzo AM, Insani EM, Biolatto A, Sancho AM, Garcia PT, Pensel NA, et al.(2005). Influence of pasture or grain-based diets supplemented with vitamin E on antioxidant/oxidative balance of Argentine beef. Meat Sci., 1, 35-44.
  • Descalzo AM, Biolatto A, Carduza F, Grigioni GM, Rossetti L, Sancho AM, et al. (2008). Antioxidant consumption and development of oxidation during ageing of buffalo meat produced in Argentina. Meat science, 3, 582-588
  • Di Paola-Naranjo RD, Baroni MV, Podio NS, Rubinstein HR, Fabani MP, Badini RG, et al. (2011). Fingerprints for main varieties of argentinean wines: Terroir differentiation by inorganic, organic, and stable isotopic analyses coupled to chemometrics. Journal of Agricultural and Food Chemistry, 14,7854-7865.
  • Dyner L, Drago SR, Pineiro A, Sanchez H, Gonzalez R, Villaamil E, et al. (2007). Composition and potential contribution of iron, calcium and zinc of bread and pasta made with wheat and amaranth flours. Arch Latinoam Nutr, 1, 69-77.
  • Escudero. N. L.; de Arellano. M. L.; Luco. J. M.; Gimenez. M. S.; Mucciarelli. S. I. Comparison of the chemical composition and nutritional value of Amaranthus cruentus flour and its protein concentrate. Plant Foods for Human Nutrition 59: 15_21. 2004.
  • Fabani, M.P., Arrúa, R.C., Vázquez, F., Diaz, M.P., Baroni, M.V., Wunderlin, D.A. (2010) Evaluation of elemental profile coupled to chemometrics to assess the geographical origin of Argentinean wines. Food chemistry, 119, 372-379.
  • Fanzone M, Zamora F, Jofre V, Assof M, Gomez-Cordoves C, Pena-Neira A. (2012). Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina). Journal of the Science of Food and Agriculture, 3, 704-718.
  • Farfan N, Juarez D, Rossi A, Samman N. (2000). Chemical composition of Creole cattle meat. Archivos Latinoamericanos de Nutricion, 4, 400-404.
  • Farfan NB, Samman N. (2003). Retention of nutrients in processed cuts of Creole cattle. Journal of food composition and analysis : an official publication of the United Nations University, International Network of Food Data Systems, 4, 459-468.
  • Finola. M. S.; Marioli. J. M.; Lasagno. M. (2007). Microbiological and chemical characterization of honeys from central Argentina. Food chemistry, 100, 1649-1653.
  • Fontanarrosa M, Abib M, Piagentini A, Ferraris N, Freyre M. (2004). Efectos de la fritura de pescados de rio en diferentes medios de coccion sobre el perfil de acidos grasos. Revista FABICIB, 89-96.
  • Fundación Interamericana del Corazón- Argentina (FIC-Argentina)
  • Frau S, Togo J, Pece N, Paz R, Font G. (2010) A comparative study on the milk yield and composition of two different goat breeds in Santiago del Estero. Revista de la Facultad de Agronomia.(1):9-15.
  • Freyre M, Astrada E, Blasco C, Baigorria C, Rozycki V, Bernardi C. (2003). Nutritional value of vinal (Prosopis ruscifolia): pods intended for food and feed. Ciencia y Tecnologia Alimentaria, 1, 41-46.
  • Gagliostro GA. (1997). Supplementation with calcium salts of fatty acids for mid-lactation dairy cows under grazing conditions. Revista Argentina de Produccion Animal, 2, 83-96.
  • Garcia PT, Pensel NA, Sancho AM, Latimori NJ, Kloster AM, Amigone MA, et al. (2008). Beef lipids in relation to animal breed and nutrition in Argentina. Meat Sci ,3 , 500-508.
  • Garcia PT, Casal JJ, Fianuchi S, Magaldi JJ, Rodriguez FJ, Nancucheo JA. (2008). Conjugated linoleic acid (CLA) and polyunsaturated fatty acids in muscle lipids of lambs from the Patagonian area of Argentina. Meat Sci, 3, 541-548.
  • George C, Ridley WP, Obert JC, Nemeth MA, Breeze ML, Astwood JD. (2004). Composition of grain and forage from corn rootworm-protected corn event MON 863 is equivalent to that of conventional corn (Zea mays L.). Journal of Agricultural and Food Chemistry, 13, 4149-4158.
  • Giambastiani G, Casanoves F. (2000). Acid composition of peanut seeds ( Arachis hypogaea L.) obtained under different situations of water availability. Grasas y Aceites, 6, 412-416
  • Giraudo, M; Ugarte, M; Mandelbaum, M; Pallares, I; Nivio, A; Beaufort, C. (2007). Análisis de ácidos grasos presentes en aceites de girasol comestibles y en aceites específicos de bajo costo. Diaeta (B. Aires), 120, 13-15.
  • Gonzalez E, Montenegro MA, Nazareno M, López de Mishima BA. (2001). Carotenoid composition and vitamin A value of an Argentinian squash (Cucurbita moschata), Arch Latinoam Nutr, 51(4), 95-9.
  • Gonzalez JA, Konishi Y, Bruno M, Valoy M, Prado FE. (2012). Interrelationships among seed yield, total protein and amino acid composition of ten quinoa (Chenopodium quinoa) cultivars from two different agroecological regions. J Sci Food Agric, 6, 1222-1229.
  • Gonzalez JA, Konishi Y, Bruno M, Valoy M, Prado FE. (2012). Interrelationships among seed yield, total protein and amino acid composition of ten quinoa (Chenopodium quinoa) cultivars from two different agroecological regions. J Sci Food Agric, 6, 1222-1229.
  • Grosso NR, Zygadio JA, Burroni LV, Guzman CA. (1997). Fatty acid, sterol and proximate compositions of peanut species (Arachis L.) seeds from Bolivia and Argentina. Grasas y Aceites, 4, 219-225.
  • Heck CI, Gonzalez de Mejia E, Schmalko M. (2008). Effect of Growing and Drying Conditions on the Phenolic Composition of Mate Teas (Ilex paraguariensis). Journal of agricultural and food chemistry, 18, 8394-8403.
  • Hynes ER, Bergamini CV, Suarez VB, Zalazar CA. (2003). Proteolysis on Reggianito Argentino cheeses manufactured with natural whey cultures and selected strains of Lactobacillus helveticus. Journal of Dairy Science, 12, 3831-3840.
  • Ibanez MC, Ferrero C. (2003). Extraction and characterization of the hydrocolloid from Prosopis flexuosa DC seeds. Food research international (Ottawa, Ont.) Food research international, 5, 455-460.
  • Jimenez ME, Rossi AM, Samman NC. (2009). Phenotypic, agronomic and nutritional characteristics of seven varieties of Andean potatoes. (Special Issue: International year of the potato 2008.). Journal of Food Composition and Analysis, 6, 613-616.
  • Lara R, Cerutti S, Salonia JA, Olsina RA, Martinez LD. (2005). Trace element determination of Argentine wines using ETAAS and USN-ICP-OES. Food and Chemical Toxicology, 2, 293-297.
  • Latimori NJ, Kloster AM, Garcia PT, Carduza FJ, Grigioni G, Pensel NA. (2008). Diet and genotype effects on the quality index of beef produced in the Argentine Pampeana region. Meat Sci, 3, 463-469.
  • Lloveras MR, Goenaga PR, Irurueta M, Carduza F, Grigioni G, Garcia PT, et al. (2008). Meat quality traits of commercial hybrid pigs in Argentina. Meat Sci, 3, 458-462.
  • Luiz DJ, Simoes BN, Tamostu SR, Casale AAL, Walter SEHd. (2010). Physico-chemical and microbiological evaluation of UHT milk commercialized in three Mercosul countries (Brazil, Argentina and Paraguay). Archivos Latinoamericanos de Nutricion, 3, 261-269.
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  • Macias de Costa S, Montenegro MA, Arregui T, Sanchez de Pinto MI, Nazareno MA, Lopez de Mishima B.(2003). Characterization of fresh Beta vulgaris from Santiago del Estero (Argentina). Nutrient and carotenoid content of stem and leaves. Ciencia e Tecnologia de Alimentos, 1,33-37.
  • Maestri DM, Labuckas DO, Guzman CA, Giorda LM. (1998). Correlation between seed size, protein and oil contents, and fatty acid composition in soybean genotypes. Grasas y Aceites, 5, 450-453.
  • Maestri DM, Fortunato RH, Greppi JA, Lamarque AL. (2001). Compositional studies of seeds and fruits from two varieties of Geoffroea decorticans. Journal of Food Composition and Analysis, 6, 585-590.
  • Maidana-Petersen, M., Williner, M.R. (2009). Bebidas energizantes: desarrollo de un método por electroforesis capilar para la identificación y cuantificación de cafeína y vitaminas hidrosolubles.. Revista FABICIB, 13, 69-76.
  • Maldonado S, Samman N. (2000). Chemical composition and mineral content of legumes and cereals produced in Northwestern Argentina. Archivos Latinoamericanos de Nutricion, 2, 195-199.
  • Marin MC, Sanjurjo A, Rodrigo MA, de Alaniz MJ. (2005). Long-chain polyunsaturated fatty acids in breast milk in La Plata, Argentina: relationship with maternal nutritional status. Prostaglandins Leukot Essent Fatty Acids, 5, 355-360.
  • Marin MC, Sanjurjo AL, Sager G, Margheritis C, De Alaniz MJT (2009). Fatty acid composition of human milk from mothers of preterm and full-term infants. Archivos Argentinos de Pediatria, 4, 315-320.
  • Martin AM, Salmoral EM. (1999). Spectrophotometric determination of total phenolics in legumes. Revista de la Facultad de Agronomia, 2, 125-129.
  • Martinez ML, Maestri DM. (2008). Oil chemical variation in walnut ( Juglans regia L.) genotypes grown in Argentina. European Journal of Lipid Science and Technology, 12, 1183-1189.
  • Martinez MF, Arelovich HM, Wehrhahne LN. (2010). Grain yield, nutrient content and lipid profile of oat genotypes grown in a semiarid environment. Field Crops Research, 1, 92-100.
  • Meriles JM, Lamarque AL, Labuckas DO, Maestri DM (2004). Effect of fungal damage by Fusarium spp and Diaporthe/Phomopsis complex on protein quantity and quality of soybean seed. J Sci Food Agric 84:1594-1598.
  • Minetti ML, Zannier MS, Sbodio OA, Tercero EJ. (2002). Content of sodium chloride of Argentine cheese. Revista FAVE: Seccion Ciencias Veterinarias, 1, 43-48.
  • Navarro AS, Ferrero C, Zaritzky NE. (1999). Rheological characterization of «dulce de leche» by dynamic and steady shear measurements. Journal of Texture Studies, 1, 43-58.
  • Navarro JL, Lopez ML, Maestri DM, Labuckas DO. (2001). Physical characteristics and chemical composition of Greater Rhea (Rhea americana) eggs from wild and captive populations. Br Poult Sci , 5, 658-662.
  • Nepote V, Galizzi M, Grosso NR, Mestrallet MG, Accietto RH. (2006). Chemical and sensory stability of roasted high-oleic peanuts from Argentina. Journal of the science of food and agriculture, 6, 944-952.
  • Nieuwenhove Cv, Gauffin Cano P, Perez Chaia A, Gonzalez S. (2007). Chemical composition and fatty acid content of buffalo cheese from Northwest Argentina: effect on lipid composition of mice tissues. Journal of Food Lipids, 3, 232-243.
  • Nobile, R., Cingolani, M., Ellena, V. R.; Escudero, I.V.; Messi, M.E. (2009). Galinsoga parviflora Cav. “Albahaca Silvestre” una verdura alternativa. Licenciatura en Nutricion Bachelor Thesis, Universidad nacional de Cordoba, Argentina.
  • Oliszewski R, Rabasa AE, Fernandez JL, Poli MA, Nunez de Kairuz MS. (2002). Milk chemical composition and cheese yield of Serrana Creole goat in northwest Argentina. Zootecnia Tropical, 2, 179-189
  • Oliszewski R, Cisint JC, Nunez de Kairuz M. (2007). Manufacturing characteristics and shelf life of Quesillo, an Argentinean traditional cheese. Food Control, 6, 736-741.
  • Oliszewski R, Nieuwenhove Cv, Gonzalez S, Chaia AP. (2010). Incidence of autochthonous Argentinean mixed starter cultures in ripening of slurry cheese models. International Journal of Dairy Technology, 3, 406-412.
  • Olmos V, Villaamil Lepori EC, Ridolfi AS, Bardoni N. (2009). Caffeine levels in beverages from Argentina’s market: application to caffeine dietary intake assessment. Food Addit Contam Part A Chem Anal Control Expo Risk Assess, 3, 275-281.
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  • Patiño EM, Jacobo RA, Mendez FI, Giorgi EJ, Cipolini FM, Stamatti MC, et al. (1999). Fatty acids, minerals and vitamins of water buffalo milk in Argentina. Buffalo Newsletter, 8-9.
  • Patiño EM, Jacobo RA, Mendez FI. (2001). A comparison of the milk composition of water buffaloes and cows produced in Corrientes province, Argentina. Veterinaria Argentina, 175, 336-340.
  • Patiño EM. (2004). Factors affecting physical properties and chemical composition of buffaloes ( Bubalus bubalis ) milk in Corrientes, northeast Argentina. Revista Veterinaria, 1, 21-25.
  • Patiño EM, Mendez FI, Cedres JF, Guanziroli Stefani MC. (2002). Characterization of crossbreed buffaloes milk on native pastures in Corrientes Province, Argentina. Revista Argentina de Produccion Animal, 3, 199-203.
  • Perlo F, Bonato P, Teira G, Tisocco O, Vicentin J, Pueyo J, et al. (2008). Meat quality of lambs produced in the Mesopotamia region of Argentina finished on different diets. Meat Sci, 3, 576-581.
  • Perotti MC, Rebechi SR, Bernal SM. (2005). Detection of adulterations in milk fat by multiple regression analysis of total fatty acids profile. Grasas y Aceites, 1, 67-74.
  • Perotti MC, Bernal S, Wolf V, Zalazar CA. (2008). Free fatty acid profile and sensory characteristics of Reggianito cheese produced with different starters. Grasas y Aceites, 2, 152-159.
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  • Raimondo, E. (2011). Composición Nutricional de Aceitunas Procesadas. Tesis Doctoral, Universidad Nacional de Cuyo,-Universidad Maza, Argentina.
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  • Rondanini DP, Castro DN, Searles PS, Rousseaux MC. (011). Fatty acid profiles of varietal virgin olive oils ( Olea europaea L.) from mature orchards in warm arid valleys of Northwestern Argentina (La Rioja). Grasas y Aceites, 4, 399-409.
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  • Rovio S, Siren K, Siren H. (2011). Application of capillary electrophoresis to determine metal cations, anions, organic acids, and carbohydrates in some Pinot Noir red wines. Food Chemistry, 3, 1194-1200.
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  • Rovirosa A. CESNI.
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  • Scheiner JD, Lavado RS. (1999). Soil water content, absorption of nutrient elements, and responses to fertilization of sunflower: a case study. Journal of plant nutrition, 2, 369-377.
  • Schindler, V.; Kedzierski, M.; Pruzzo, L.; De Santa Coloma, L.F. (2004). Effect of feeding strategies on fatty acids, intramuscular fat and cholesterol in Hereford steers. Revista de la Facultad de Agronomia, 2,147-153.
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  • Sigrist, M., Brusa, L., Campagnoli, D., Beldoménico, H. (2012). Determination of selenium in selected food samples from Argentina and estimation of their contribution to the Se dietary intake. Food Chemistry, 134, 1932-1937.
  • Soave JH, Bianco CA, Kraus TA. (2004). Description of two new cultivars of peanut Arachis hypogaea subsp. hypogaea var. hypogaea. AgriScientia, 1, 85-88.
  • Speranza ED, Colombo JC. (2009). Biochemical composition of a dominant detritivorous fish Prochilodus lineatus along pollution gradients in the Parana-Rio de la Plata Basin. Journal of Fish Biology, 6, 1226-1244.
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