PUBLICACIONES
(045) Pyrodextrin powder production from sorghum beer residue: optimisation of spray drying parameters for improved conservation properties.
M. A. Bianchi, L. C. Gómez Pamies, M. R. Acquisgrana, M. M. Lataza Rovaletti, F. M. Quiroga, P. D. Ribotta, D. Libkind Frati, E. I. Benítez.
Journal of Food Science and Technology 2025, 62, 1590–1598.
https://doi.org/10.1007/s13197-025-06198-y
(044) Physicochemical and Technological Characterization of Spray-dried Sorghum Pyrodextrin Powders for Use in Food Systems.
M. A. Bianchi, L. C. Gómez Pamies, P. D. Ribotta, D. Libkind Frati, E. I. Benítez,
Bioactive Carbohydrates and Dietary Fibre 2025, 34, 100511.
https://doi.org/10.1016/j.bcdf.2025.100511
(043) Extrusion Process to Improve the Availability of Fermentable Sugars in Sorghum Wort.
L. C. Gómez Pamies, M. del R. Acquisgrana, M. A. Bianchi, M. M. Lataza Rovaletti, E. I. Benítez,
Journal of Food Science 2025, 90, e70352.
https://doi.org/10.1111/1750-3841.70352
(042) Modification of Techno-Functional Properties of Plant Proteins Through Combined Calcium Addition and High Hydrostatic Pressure: A Review With Emphasis on Soybean and Cowpea.
A. Marinacci, F. Peyrano, A. Scilingo, J. Piermaria, F. Speroni
Sustainable Food Proteins 2025, 3, e70017
https://doi.org/10.1002/sfp2.70017
(041) How molecular spacers enhance the bonding strength of trimeric Janus-like rosettes through secondary interactions.
A. N. Petelski,* D. R. López, N. M. Peruchena.
New Journal of Chemistry 2025, 49, 8183–8191. (PORTADA DE REVISTA)
https://doi.org/10.1039/D5NJ00323G
(040) Supramolecular Polymers of Amino Triazines vs. Amino Pyrimidines in Aqueous Solution: How Key Interactions Control their Thermodynamic Stability.
L. J. Gómez Chávez, M. O. Miranda, E. L. Angelina, S. C. Pamies, N. M. Peruchena., A. N. Petelski.
Chemistry – An Asian Journal 2025, 20, e202401905. (PORTADA DE REVISTA)
https://doi.org/10.1002/asia.202401905
(039) Probing Self-Assembly of Ammeline in Chloroform and Aqueous Media: Interplay Between Hydrogen Bonding Diversity and Dimerization.
S. C. Pamies, N. M. Peruchena, A. N. Petelski*
ChemPlusChem 2024, 89, e202400436. (PORTADA DE REVISTA)
https://doi.org/10.1002/cplu.202400436
(038) Improving craft beer style classification through physicochemical determination and the application of deep learning techniques.
L. C. Gómez Pamies, M. A. Bianchi, A. P. Farco, R. Vázquez, E. I. Benitez
Food Sci. Technol., Campinas 2024, 44, e00071. (OPEN ACCESS)
(037) Augmentation of inductive effects through short range intramolecular hydrogen bonds for the improvement of cooperativity of trimeric rosettes.
A. N. Petelski,* T. Bundrea, N. M. Peruchena
Molecular Systems Design & Engineering 2024, 9, 345-351 (PORTADA DE REVISTA)
https://doi.org/10.1039/D4ME00008K.
(036) Acidity of Isomorphic Substituted Zeolites with B, Al and Ga Revisited
A. N. Petelski, N. M. Peruchena, M. F. Zalazar
ChemPhysChem 2024, 25, e202400080
https://doi.org/10.1002/cphc.202400080
(035) Nature and Strength of Weak O⋅⋅⋅O Interactions in Nitryl Halide Dimers.
A. N. Petelski, D. J. R. Duarte, N. M. Peruchena
ChemPhysChem 2022, 24, e202200768.
https://doi.org/10.1002/cphc.202200768
(034) Understanding the influence of alkali cations and halogen anions on the cooperativity of cyclic hydrogen-bonded rosettes in supramolecular stacks
A. N. Petelski, C. Fonseca Guerra
Chemistry An Asian Journal 2022, 17, e202201010 (OPEN ACCESS) (PORTADA DE REVISTA)
https://doi.org/10.1002/asia.202201010
(033) Impact of covalent modifications on the hydrogen bond strengths in diaminotriazine supramolecules.
A. N. Petelski, S. C. Pamies, M. J. V. Márquez, G. L. Sosa, N. M. Peruchena.
ChemPhysChem 2022, 23, e202200151.
(032) The impact of pirodextrin addition to improve physicochemical parameters of sorghum beer.
L. C. Gómez Pamies, M. M. Lataza Rovaletti, N. M. J. Martinez Amezaga, E. I. Benitez.
LWT - Food Science and Technology 2021, 149, 112040.
https://doi.org/10.1016/j.lwt.2021.112040
(031) How Procyanidin C1 Sticks to Collagen: The Role of Proline Rings.
A. N. Petelski, S. C. Pamies, G. L. Sosa
Biophysical Chemistry 2021, 276, 106627.
https://doi.org/10.1016/j.bpc.2021.106627
(030) Impact of sorghum grain processing on morphological characteristics of particles of wholegrain sorghum flour.
M. R. Acquisgrana, L. C. Gómez Pamies, F. M. Quiroga, P. D. Ribotta, E. I. Benítez.
Food Science and Technology, Campinas 2022, 42, e69420 (OPEN ACCESS)
(029) Understanding the Chloride Affinity of Barbiturates for Anion Receptor Design.
A. N. Petelski, J. Marquez, S. C. Pamies, G. L. Sosa, N. M. Peruchena.
ChemPhysChem 2021, 22, 665-674 (VERY IMPORTANT PAPER)
https://doi.org/10.1002/cphc.202100008
(028) Impact of moisture and grinding on yield, physical, chemical and thermal properties of wholegrain flour obtained from hydrothermally treated sorghum grains.
M. del R. Acquisgrana, L. C. Gómez Pamies, N. M. J. Martinez Amezaga, F. M. Quiroga, P. D. Ribotta, E. I. Benítez.
International Journal of Food Science and Technology 2020, 55, 2901–2909.
https://doi.org/10.1021/acs.jpcc.9b09366
(027) Hydrogen-Bonded Rosettes of Aminotriazines for Selective-Ion Recognition.
A. N. Petelski, C. Fonseca Guerra.
The Journal of Physical Chemistry C 2020, 124, 3352−3363. (OPEN ACCESS) (PORTADA DE REVISTA)
https://doi.org/10.1021/acs.jpcc.9b09366
(026) Hydrothermal Treatment to Remove Tannins in Wholegrains Sorghum, Milled Grains and Flour.
M. del R. Acquisgrana, L. C. Gómez Pamies, E. I. Benitez.
Food Science and Nutrition Studies 2019, 2, 122-132.
(025) Impact of Confinement in Multimolecular Inclusion Compounds of Melamine and Cyanuric Acid.
A. N. Petelski, S. C. Pamies, A. G. Sejas, N. M. Peruchena, G. L. Sosa.
Physical Chemistry Chemical Physics 2019, 21, 8205-8214. (PORTADA DE REVISTA)
https://doi.org/10.1039/C8CP07705C
(024) Designing self-assembled rosettes: Why ammeline is a superior building block to melamine.
A. N. Petelski, C. Fonseca Guerra.
ChemistryOpen 2018, 8, 135-142. (OPEN ACCESS)
VER ARTÍCULO (PORTADA DE REVISTA Y PERFIL DE PORTADA)
VER PORTADA
(023) Development of foods from whole grains and their health benefits.
E. I. Benitez, M. del R. Acquisgrana, L. C. Gómez Pamies.
Journal of Food Nutrition and Population Health 2018, 2, 22.
(022) Particle size distribution of polysaccharides in beer before the filtration process.
N. M. J. Martínez Amezaga, M. M. Lataza Rovaletti, E. I. Benitez.
International Journal of Food Research 2018, 5, 13-39
(021) Multicenter halogen bond (FX)n/NH3 (X= Cl, Br and n = 1-5). QTAIM descriptors of the strength of the X···N interaction.
G. J. Buralli, A. N. Petelski, N. M. Peruchena, G. L. Sosa, D. J. R. Duarte.
Molecules 2017, 22, 2034. (OPEN ACCESS)
https://doi.org/10.3390/molecules22112034
(020) Lewis acid-base behavior of hypervalent halogen fluorides in gas phase.
G. J. Buralli, D. J. R. Duarte, G. L. Sosa, N. M. Peruchena.
Structural Chemistry 2017, 28, 1823–1830.
https://doi.org/10.1007/s11224-017-0966-3
(019) Insights into the self-assembly steps of Cyanuric Acid toward rosette motifs. A DFT Study.
A. N. Petelski, N. M. Peruchena, S. C. Pamies, G. L. Sosa,
Journal of Molecular Modeling 2017, 23, 263. (Topical Collection QUITEL 2016)
(018) Molecular Insights into Protein/Polyphenols Aggregation. A dynamic and topological description.
A. N. Petelski, E. I. Benítez, S. C. Pamies, M. M. Lataza Rovaletti, G. L. Sosa.
Chemistry Select 2017, 2, 5608–5615
https://doi.org/10.1002/slct.201700726
(017) Static and Dynamic Study of Disaccharides Trehalose, Maltose and Sucrose.
S. C. Pamies, A. N. Petelski, E. E. Castro, G. L. Sosa.
Structural Chemistry 2016, 28, 911-924.
(016) Evolution of the hydrogen-bonding motif in the melamine-cyanuric acid co-crystal. A topological study.
A. N. Petelski, N. M. Peruchena, G. L. Sosa.
Journal of Molecular Modeling 2016, 22, 202.
(015) Total polyphenol extraction from red sorghum grain and effects on the morphological structure of starch granules.
M. del R. Acquisgrana, E. I. Benítez, L. C. Gomez Pamies, N. M. Peruchena, G. L. Sosa, J. E. Lozano.
International Journal of Food Science and Technology 2016, 51, 2151-2156.
https://doi.org/10.1111/ijfs.13194
(014) Halogen bonding. The role of the polarizability of the electron-pair donor.
D. J. R. Duerte, G. L. Sosa, N. M. Peruchena, I. Alkorta.
Physical Chemistry Cheical Physics 2016, 18, 7300-7309.
https://doi.org/10.1039/C5CP07941A
(013) Intermolecular perturbation in the self-assembly of melamine.
A. N. Petelski, D. J. R. Duerte, S. C. Pamies, N. M. Peruchena, G. L. Sosa.
Theoretical Chemistry Accounts 2016, 135, 65. (Topical Collection QUITEL 2015)
(012) The role of polysaccharides on the stability of colloidal particles of beer.
N. M. J. Martinez Amezaga, E. I. Benítez , M. M. Lataza Rovaletti, N. M. Peruchena, G. L. Sosa, J. E. Lozano.
International Journal of Food Science and Technology 2016, 51, 1284-1290.
https://doi.org/10.1111/ijfs.13065
(011) Effects of silica gel on reduction gluten during several beer brewing stages.
E. I. Benítez, M. R. Acquisgrana, N. M. Peruchena, G. L. Sosa, J. E. Lozano.
International Journal of Food Science and Technology 2015, 51, 920-928.
https://doi.org/10.1111/ijfs.13053
(010) Metodología de la enseñanza basada en las competencias aplicado a un proceso biotecnológico de ingeniería química.
E. I. Benítez, N. M. J. Martinez Amezaga, M. R. Acquisgrana
Educación en Ingeniería 2015, 11, 21-26. ISSN: 1900-8260.
(009) Interacciones de superficie entre un nanocluster modelo de sílica y diferentes adsorbatos.
A. N. Petelski, S. C. Pamies, M. M. Lataza Rovaletti, E. I. Benitez, G. L. Sosa.
The Journal of the Argentine Chemical Society 2014, 101, 1-3.
(008) Polysaccharides influence on the interaction between tannic acid and haze active proteins in beer.
M. M. Lataza Rovaletti, E. I. Benítez , N. M. J. Martinez Amezaga, N. M. Peruchena, G. L. Sosa, J. Lozano.
Food Research International 2014, 62, 779-785.
https://doi.org/10.1016/j.foodres.2014.03.017
(007) Análisis dinámico de los disacáridos trehalosa, sacarosa y maltosa en soluciones acuosas diluidas.
S. C. Pamies, A. N. Petelski, R. Gomez Viana, R. Rolón, G. L. Sosa,
The Journal of the Argentine Chemical Society 2014, 101.
(006) Turbidimetric behavior of colloidal particles in beer before filtration process.
E. I. Benítez, N. M. J. Martinez Amezaga, G. L. Sosa, N. M. Peruchena, J. E. Lozano.
Food and Bioprocess Technology: An International Journal 2013, 6, 1082-1090.
(005) Nature of Halogen Bonding. A Study Based on the Topological Analysis of the Laplacian of the Electron Charge Density and an Energy Decomposition Analysis.
Darío J. R. Duarte, Gladis L. Sosa and Nélida M. Peruchena.
Journal of Molecular Modeling 2013, 19, 2035-2041.
(004) Interacciones moleculares en aductos poliprolina/fenoles. un estudio en base a la teoría QTAIM.
A. N. Petelski, S. C. Pamies, M. Lataza, E. I. Benitez, G. L. Sosa.
The Journal of the Argentine Chemical Society 2012, 99.
(003) Study of colloidal particles in beer before filtration process.
J. E. Lozano, E. I. Benítez, V. Sorrivas.
Journal of Food Processing and Technology 2012, 3, 112.
(002) Halogen Bonding. A Study Based on the Electronic Charge Density.
N. M. J. Martinez Amezaga, S. C. Pamies, N. M. Peruchena, G. L. Sosa.
The Journal of Physical Chemistry A 2010, 114, 552-562.
https://doi.org/10.1021/jp907550k
(001) Fractal dimension and mechanism of aggregation of apple juice particles.
E. I. Benitez, J. E. Lozano Jorge, D. B. Genovese.
Food Science and Technology Internacional 2010, 16, 179-186.
https://doi.org/10.1177/1082013209353240