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Instituto de Biología Agrícola de Mendoza


Publicaciones (Desde año 2010 a la fecha) 

Bioaccessibility and permeability of bioactive compounds in raw and cooked garlic. Torres-Palazzolo C., Ramirez D., Locatelli D., Manucha W., Castro C., Camargo A. 2018. Journal of Food Composition and Analysis. 

Quality Evaluation and Discrimination of Flavouring Process of Garlic Flavoured Vegetable Oils. González R., Vidoni M., Locatelli D., Camargo A. International Journal of Food Properties. 2017. 

Analytical methods for bioactive sulfur compounds in Allium: an integrated review and future directions. Ramirez D., Locatelli D., González R., Cavagnaro P., Camargo A. Journal of Food composition Analysis. 2017. 

Cooked Garlic and  Antioxidant Activity. Correlation With Organosulphur Compound Compositions. Locatelli D., Nazareno M., Fusari C., Camargo A. Food Chemistry2017. 

Nanotechnology, a new paradigm in the atherosclerosis treatment. Martín Giménez V.M., Ruiz-Roso M.B., Camargo A., Kassuha D., Manucha W. Clínica e investigación en Arteriosclerosis. 2017. 

Determination of polybrominated diphenyl ethers in milk samples. Development of a green extraction techniques for sample preparation. Berton P., Mammana S., Locatelli D., Lana N., Hapon M., Camargo A., Altamirano J. Electrophoresis. 2016. 

Development of garlic bioactive compounds analytical methodology based on liquid phase microextraction using response surface design. Implications for dual analysis: cooked and biological fluids samples. Ramirez D., Locatelli D., Torres Palazzolo C, Fusari C., Altamirano J, Camargo A. Food Chemistry. 2017. 

UAE-HPLC-UV: New Contribution for Fast Determination of Total Isothiocyanates in Brassicaceae Vegetables. Fusari C., Locatelli D., Altamirano J., Camargo A. Journal of Chemistry. 2015. 

Stability of Iron–Quercetin Complexes in Synthetic Wine under In Vitro Digestion Conditions. Escudero B., Fusari C., Altamirano J., Camargo A., Willoud R. Journal of food science. 2014. 

Potencial rol protector del óxido nítrico y hsp70 asociado a alimentos funcionales en la aterosclerosis. Camargo A., Manucha W. Clínica e investigación en Arteriosclerosis. 2016. 

Nematicidal effects of vegetal extracts on Meloidogyne incognita, on grapevine cv Chardonnay Plants. Martinotti M., Castellanos S., González R., Camargo A. Revista de la Facultad de Cs. Agrarias. 2016. 

Home-cooked garlic remains a healthy food. Locatelli D., Altamirano J., González R., Camargo A. Journal of Functional Foods. 2015. 

Solid phase microextraction coupled to liquid chromatography. Analysis of organosulphur compounds avoiding artifacts formation. Locatelli D., Altamirano J., Luco J., Norlin R., Camargo A. Food Chemistry. 2014. 

A physiological indicator to estimate allicin content in garlic during storage. González R., Burba J.L., Camargo A. Journal of Food Biochemistry. 2013.

Dispersive solid-phase extraction as a simplified clean-up technique for biological sample extracts. Determination of polybrominated diphenyl ethers by gas chromatography-tandem mass spectrometry. Fontana A., Camargo A., Martínez L., Altamirano J. Journal of Chromatography A. 2011.

Use of the Argentinean garlic (Allium sativum L.) germplasm mineral profile for determining geographic origin. Camargo A., Resnizky S., Marchevsky  E.J., Luco J.M. Journal of Food Composition and Analysis. 2010.

Chemometric study of functional groups in Pennsylvanian gymnosperm plant organs (Sydney Coalfield, Canada): Implications for chemotaxonomy and assessment of kerogen formation. D'Angelo J.A., Zodrow E.L., Camargo A. Organic Geochemistry. 2010.

Coacervative microextraction ultrasound-assisted back-extraction technique for determination of organophosphates pesticides in honey samples by gas chromatography-mass spectrometry. Fontana A., Camargo A., Altamirano J. Journal of Chromatography A. 2010.

Genotype-environment interaction on the expression of allicin and pyruvic acid in garlic (Allium sativum L.). Vargas V., González R., Sance M., Burba J.L., Camargo A.B. Revista de la Facultad de Ciencias Agrarias. 2010.