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Nadia Lingiardi

Are quinoa proteins a promising alternative to be applied in plant-based emulsion gel formulation?
2022 · Nadia Lingiardi, Micaela Galante, et al. · Food Chemistry · 61
Reproducibility and relative validity of a semi-quantitative food-frequency questionnaire in an adult population of Rosario, Argentina
2015 · María Elisa Zapata, Romina Buffarini, et al. · Revista Española de Nutrición Humana y Dietética · 30
Emulsion Gels Based on Quinoa Protein Hydrolysates, Alginate, and High-Oleic Sunflower Oil: Evaluation of Their Physicochemical and Textural Properties
2023 · Nadia Lingiardi, Micaela Galante, et al. · Food Biophysics · 9
Quinoa protein-based Buriti oil nanoparticles: Enhancement of antioxidant activity and inhibition of digestive enzymes
2025 · Nadia Lingiardi, Neyna Santos Morais, et al. · Food Research International · 8
Development of Bioactive Quinoa Protein Hydrolysate-based Emulsion Gels: Evaluation of Their Antioxidant and Rheological Properties
2024 · Nadia Lingiardi, Micaela Galante, et al. · Food Biophysics · 8
Effect of quinoa protein concentration and oil volume fraction on the physicochemical and mechanical properties of alginate‐based emulsion gels
2024 · Nadia Lingiardi, Micaela Galante, et al. · JSFA reports · 5
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Reformulation of snacks offered to children and adolescents at school kiosks: is this strategy enough or just the tip of the iceberg?
2024 · Nadia Lingiardi, Alberto Arribas, et al. · International Journal of Food Sciences and Nutrition · 2
Novel nutritionally improved snacks for school-aged children: formulation, characterization and acceptability
2022 · Nadia Lingiardi, Ezequiel Godoy, et al. · Nutrition & Food Science · 2
Síndrome metabólico y alteración de la glicemia en ayunas en adultos de la Universidad del Centro Educativo Latinoamericano de Rosario
2008 · Jorge Molinas, Cecília Torrent, et al. · Dialnet (Universidad de la Rioja) · 1
Effect of calcium-assisted thermal processing on the structure and physicochemical properties of mung bean flours
2026 · Nadia Lingiardi, César Bruguezi, et al. · Food Structure
Upcycling Fruit and Vegetable Pomace Powders for Technological, Nutritional and Sensory Enhancement of Cookies
2026 · Selene Kozyra Bilicich, César Bruguezi, et al. · Food Technology and Biotechnology
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Valorizing brewers' spent grain into sustainable stabilizers for food-grade Pickering emulsions: effect of sonication on physicochemical and rheological properties
2026 · Nadia Lingiardi, Micaela Galante, et al. · Food Materials Research
Upcycling strawberry pomace into functional cookies: Dietary fiber enrichment, antioxidant delivery, and bioaccessibility after simulated digestion
2025 · Nadia Lingiardi, César Bruguezi, et al. · Progress in Agricultural Engineering Sciences
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Valorización del bagazo de jugos de frutas y hortalizas en el desarrollo de galletitas dulces sin sellos de advertencia en un etiquetado frontal
2025 · Kozyra Bilicich, Selene, Bruguezi, César, et al. · DIAETA
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Estudio de las propiedades fisicoquímicas, estructurales y funcionales de sistemas compuestos por proteínas de quinua y sus hidrolizados, alginato y ácidos grasos monoinsaturados para el diseño de alimentos funcionales
2025 · Lingiardi, Nadia · Repositorio Hipermedial UNR (Universidad Nacional de Rosario)
Development of bioactive quinoa protein hydrolysate-based emulsion gels: Evaluation of their antioxidant and rheological properties
2024 · Nadia Lingiardi, Micaela Galante, et al. · Research Square
Development of Bioactive Quinoa Protein Hydrolysate-Based Emulsion Gels: Evaluation of Their Antioxidant and Rheological Properties
2024 · Nadia Lingiardi, Micaela Galante, et al. · SSRN Electronic Journal
Evaluación del consumo de grasas en pacientes con diabetes mellitus tipo 2 que asisten a un centro asistencial de la ciudad de Rosario
2021 · Universidad del Centro Educativo Latinoamericano, Rosario, Santa Fe, Argentina, Nadia Lingiardi, et al. · Actualización en Nutrición
Works count: 20
Citation count: 126
H-index: 5
I10-index: 2
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