All Stories

  1. Hydrothermal Treatment to Remove Tannins in Wholegrains Sorghum, Milled Grains and Flour

    Article • Food Science and Nutrition Studies, October 2019, Scholink Co, Ltd.

    Dr Elisa Ines Benitez

  2. Molecular Insights into Protein-Polyphenols Aggregation: A Dynamic and Topological Description

    Article • ChemistrySelect, July 2017, Wiley

    Dr Elisa Ines Benitez

  3. Total polyphenol extraction from red sorghum grain and effects on the morphological structure of starch granules

    Article • International Journal of Food Science & Technology, July 2016, Wiley

    Dr Elisa Ines Benitez

  4. Effects of silica gel on reduction in gluten during several beer brewing stages

    Article • International Journal of Food Science & Technology, February 2016, Wiley

    Dr Elisa Ines Benitez

  5. The role of polysaccharides on the stability of colloidal particles of beer

    Article • International Journal of Food Science & Technology, February 2016, Wiley

    Dr Elisa Ines Benitez

  6. Polysaccharides influence on the interaction between tannic acid and haze active proteins in beer

    Article • Food Research International, August 2014, Elsevier

    Dr Elisa Ines Benitez

  7. Turbidimetric Behavior of Colloidal Particles in Beer Before Filtration Process

    Article • Food and Bioprocess Technology, June 2012, Springer Science + Business Media

    Dr Elisa Ines Benitez

  8. Effect of typical sugars on the viscosity and colloidal stability of apple juice

    Article • Food Hydrocolloids, March 2009, Elsevier

    Dr Elisa Ines Benitez

  9. Effect of pH and ionic strength on apple juice turbidity: Application of the extended DLVO theory

    Article • Food Hydrocolloids, January 2007, Elsevier

    Dr Elisa Ines Benitez