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Sonia Cozzano

Sonia Cozzano

Universidad Católica del Uruguay - Montevideo / Uruguay
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 4488929
Catholic University of Uruguay
person_outline Sonia Cozzano's MOST POPULAR ARTICLES
1-) Phenolic content and antioxidant capacity of tropical highland blackberry (Rubus adenotrichus Schltdl.) during three edible maturity stages Food Chemistry 119 (4), 1497-1501, 2010
2-) Blueberry pomace, valorization of an industry by-product source of fibre with antioxidant capacity Food Science and Technology 39 (3), 644-651, 2019
3-) Meat quality of rabbits reared with two different feeding strategies: with or without fresh alfalfa ad libitum World Rabbit Science 21 (1), 23-32, 2013
4-) Coffee pulp waste as a functional ingredient: Effect on salty cookies quality J. Food Nutr. Res 7 (9), 632-638, 2019
5-) Blueberry pomace as a source of antioxidant fibre in cookies: Consumer’s expectations and critical attributes for developing a new product Food Science and Technology International 25 (8), 642-648, 2019