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Chemistry
Argentina
2026

D-Index & Metrics

Chemistry

D-Index
74
Citations
15219
World Ranking
4842
National Ranking
1

Research.com Recognitions

  • 2026 - Research.com Chemistry in Argentina Leader Award
  • 2025 - Research.com Chemistry in Argentina Leader Award
  • 2023 - Research.com Chemistry in Argentina Leader Award
  • 2022 - Research.com Chemistry in Argentina Leader Award

Overview

María Cristina Añón is affiliated with the National University of La Plata in Argentina. Their research spans several interconnected fields within agricultural and biological sciences, with notable contributions in biochemistry, genetics, molecular biology, and nursing. They have focused extensively on food science and nutrition, as well as molecular biology and public health.

Their primary research topics include protein hydrolysis and bioactive peptides, proteins in food systems, and food composition and properties. Other significant areas of investigation involve microencapsulation and drying processes, seed and plant biochemistry, consumer attitudes and food labeling, and microbial metabolites in food biotechnology.

Among María Cristina Añón's recent publications are:

  • "Antioxidant activity, nutritional, and phenolic composition of sweet potato leaves as affected by harvesting period," 2020, International Journal of Food Properties
  • "Development of a High Protein Beverage Based on Amaranth," 2020, Plant Foods for Human Nutrition
  • "Amaranth as a Source of Antihypertensive Peptides," 2020, Frontiers in Plant Science
  • "Identification and in silico study of a novel dipeptidyl peptidase IV inhibitory peptide derived from green seaweed Ulva spp. hydrolysates," 2021, LWT
  • "Identification and characterization of antioxidant peptides obtained from the bioaccessible fraction of α-lactalbumin hydrolysate," 2021, Journal of Food Science

Frequent co-authors in their research include Santiago Suárez, Adriana Scilingo, Agustina E. Nardo, Valeria A. Tironi, and Analía G. Abraham. The collaboration with these researchers often centers on food biochemistry and nutrition topics.

The scientist's work has been published frequently in venues such as the SSRN Electronic Journal, Plant Foods for Human Nutrition, International Dairy Journal, International Journal of Food Properties, and LWT.

Best Publications

  • Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough

    P.D. Ribotta;G.T. Pérez;A.E. León;M.C. Añón

  • Effects of Thermal Treatment of Soy Protein Isolate on the Characteristics and Structure-Function Relationship of Soluble and Insoluble Fractions

    Delia A. Sorgentini;Jorge R. Wagner;Maria Cristina Anon

  • Electrophoretic, solubility and functional properties of commercial soy protein isolates

    Estela L. Arrese;Delia A. Sorgentini;Jorge R. Wagner;Maria C. Anon

  • Influence of Reducing Sugars and Amino Acids in the Color Development of Fried Potatoes

    G. Marquez;M.C. Añon

  • Effects of drying conditions on some physical properties of soy protein films

    G. Denavi;Delia Rita Tapia-Blacido;M. C. Añón;Paulo José do Amaral Sobral

  • Peroxidase from Strawberry Fruit (Fragaria ananassa Duch.): Partial Purification and Determination of Some Properties

    Pedro Marcos Civello;Gustavo Adolfo Martinez;Alicia Raquel Chaves;Maria Cristina Anon

  • Effect of freezing and frozen storage of doughs on bread quality.

    Pablo D. Ribotta;and Alberto E. León;María Cristina Añón

  • Structural and functional properties of soy protein isolate and cod gelatin blend films

    Gabriela A. Denavi;Miriam Pérez-Mateos;María C. Añón;Pilar Montero

  • Relation between solubility and surface hydrophobicity as an indicator of modifications during preparation processes of commercial and laboratory-prepared soy protein isolates.

    Jorge Ricardo Wagner;Delia A. Sorgentini;Maria Cristina Añon

  • Structural Properties of Heat-Induced Soy Protein Gels As Affected by Ionic Strength and pH

    María Cecilia Puppo;María Cristina Añón

  • Effect of high-pressure treatment on emulsifying properties of soybean proteins

    M.C. Puppo;F. Speroni;N. Chapleau;M. de Lamballerie

  • Thermal aggregation of soy protein isolates

    S. Petruccelli;M. C. Anon

  • Freezing rate effects on the drip loss of frozen beef.

    Maria C. Añón;Alfredo Calvelo

  • Heat treatments delay ripening and postharvest decay of strawberry fruit

    Pedro Marcos Civello;Gustavo Adolfo Martínez;and Alicia Raquel Chaves;María Cristina Añón

  • Soy Protein Isolate Components and Their Interactions

    Silvana Petruccelli;Maria Cristina Anon

  • Relationship between the Method of Obtention and the Structural and Functional Properties of Soy Proteins Isolates. 1. Structural and Hydration Properties

    S. Petruccelli;M. C. Anon

  • Effect of soybean addition on the rheological properties and breadmaking quality of wheat flour

    Pablo D Ribotta;Sebastián A Arnulphi;Alberto E León;María C Añón

  • Amaranth proteins as a source of antioxidant peptides: Effect of proteolysis

    Valeria Anahi Tironi;Maria Cristina Añon

  • Characterization and changes in polyphenol oxidase from eggplant fruit (Solanum melongena L.) during storage at low temperature.

    Analı́a Concellón;Marı́a C Añón;Alicia R Chaves

  • Composition and Structural Characterization of Amaranth Protein Isolates. An Electrophoretic and Calorimetric Study

    Unknown

  • Influence of Denaturation, Hydrophobicity and Sulfhydryl Content on Solubility and Water Absorbing Capacity of Soy Protein Isolates

    J.R. Wagner;M.C. Añon

Frequent Co-Authors

Gustavo Martínez
Gustavo Martínez National University of La Plata
Alicia R. Chaves
Alicia R. Chaves National University of La Plata
Alain Dufresne
Alain Dufresne Grenoble Institute of Technology
Florencia Cecilia Menegalli
Florencia Cecilia Menegalli State University of Campinas
Ana M.R. Pilosof
Ana M.R. Pilosof University of Buenos Aires
Paulo José do Amaral Sobral
Paulo José do Amaral Sobral Universidade de São Paulo
Cristina M. Rosell
Cristina M. Rosell University of Manitoba
Pilar Montero
Pilar Montero Spanish National Research Council
Noemí E. Zaritzky
Noemí E. Zaritzky National University of La Plata
Elvira Gonzalez de Mejia
Elvira Gonzalez de Mejia University of Illinois at Urbana-Champaign

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