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Membership type: full

Laura Raggio

Country of origin: Uruguay Currently in: Uruguay, Canelones General field of specialization: Chemical Sciences
Academic Background


2016 Master Chemical Sciences
Research and Profession

Current Research Activities

Engineering sciences

Student PhD Chemistry Food Engeneering

Publications resulting from Research: 

• Raggio, L., Gámbaro, A. Study of the reasons for the consumption of each type of vegetable within a population of school-aged children. BMC Public Health 18, 1163 (2018).
• Segura, N., Pinchak, Y., Merlinski, N., Amarillo, M., Feller, C., Irigaray, B., & Oroñ, M. (2017). Deterioration of Extra Virgin Olive Oil Caused by Different Processes, 6(5), 59–68.
• Raggio L, Gámbaro A and Ivankovich C. (2016). Healthy and Tasty: Focus Group Research on Vegetable Consumption among Children Aged 9 to 12. M J Nutr. 1(2): 009
• Raggio, L., Gámbaro, A., Pagano, T., Montesano, Ana., Garmendia, J. Consumer ́s perception of different types of ground meat sold in Montevideo. REVISTA DEL LABORATORIO TECNOLÓGICO DEL URUGUAY, INNOTEC, 2014, 9 (43 - 49)
• Gámbaro, A., Ellis, A.C., Raggio, L. Virgin Olive Oil Acceptability in Emerging Olive Oil-Producing Countries. Food and Nutrition Sciences, 2013, 4, 1060-1068
• Raggio, L., Gámbaro, A., Oroño, M., Feller, C., Irigaray, B., and Grompone, M.A Content and Characterization of Polyphenols from Four Olive Cultivars Growing at Southeastern Uruguay. Acta Hortic. 2014; 1057, 643-648.
• Gámbaro, A., Raggio, L., Ellis, A.C., Amarillo, M.Virgin olive oil color and perceived quality among consumers in emerging olive-growing countries. Grasas Aceites, 2013, 65(2):e023.
• Gámbaro, A., Raggio, L., Dauber, C., Ellis, A.C. and Toribio, Z. Nutritional knowledge and consumption frequency of foods - A case study. Archivos Latinoamericanos de Nutrición, 2011, 61 (3): 308-315.

Current profession

Current professional activities type: 

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