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Results:
1-23
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Results: 23
Authors:
VIDALES SL
CASTRO MA
ALZAMORA SM
Citation: Sl. Vidales et al., THE STRUCTURE-TEXTURE RELATIONSHIP OF BLANCHED AND GLUCOSE-IMPREGNATED STRAWBERRIES, Food science and technology international, 4(3), 1998, pp. 169-178
Authors:
GUERRERO SN
ALZAMORA SM
Citation: Sn. Guerrero et Sm. Alzamora, EFFECT OF PH, TEMPERATURE AND GLUCOSE ADDITION ON FLOW BEHAVIOR OF FRUIT PUREES - II - PEACH, PAPAYA AND MANGO PUREES, Journal of food engineering, 37(1), 1998, pp. 77-101
Authors:
NIETO A
SALVATORI D
CASTRO MA
ALZAMORA SM
Citation: A. Nieto et al., AIR-DRYING BEHAVIOR OF APPLES AS AFFECTED BY BLANCHING AND GLUCOSE IMPREGNATION, Journal of food engineering, 36(1), 1998, pp. 63-79
Authors:
MUNTADA V
GERSCHENSON LN
ALZAMORA SM
CASTRO MA
Citation: V. Muntada et al., SOLUTE INFUSION EFFECTS ON TEXTURE OF MINIMALLY PROCESSED KIWIFRUIT, Journal of food science, 63(4), 1998, pp. 616-620
Authors:
LOPEZMALO A
ALZAMORA SM
ARGAIZ A
Citation: A. Lopezmalo et al., VANILLIN AND PH SYNERGISTIC EFFECTS ON MOLD GROWTH, Journal of food science, 63(1), 1998, pp. 143-146
Authors:
CAMPOS CA
ALZAMORA SM
GERSCHENSON LN
Citation: Ca. Campos et al., SORBATE DESTRUCTION AND NONENZYMATIC BROWNING IN MODEL AQUEOUS SYSTEMS, Food science and technology international, 3(6), 1997, pp. 405-411
Authors:
GUERRERO S
ALZAMORA SM
GERSCHENSON LN
Citation: S. Guerrero et al., FLOW BEHAVIOR OF PROCESSED BANANA PUREE, Food science and technology international, 3(2), 1997, pp. 103-111
Authors:
LOPEZMALO A
ALZAMORA SM
ARGAIZ A
Citation: A. Lopezmalo et al., EFFECT OF VANILLIN CONCENTRATION, PH AND INCUBATION-TEMPERATURE ON ASPERGILLUS-FLAVUS, ASPERGILLUS-NIGER, ASPERGILLUS-OCHRACEUS AND ASPERGILLUS-PARASITICUS GROWTH, Food microbiology, 14(2), 1997, pp. 117-124
Authors:
GUERRERO SN
ALZAMORA SM
Citation: Sn. Guerrero et Sm. Alzamora, EFFECT OF PH, TEMPERATURE AND GLUCOSE ADDITION ON FLOW BEHAVIOR OF FRUIT PUREES - I - BANANA PUREE, Journal of food engineering, 33(3-4), 1997, pp. 239-256
Authors:
CERRUTTI P
ALZAMORA SM
VIDALES SL
Citation: P. Cerrutti et al., VANILLIN AS AN ANTIMICROBIAL FOR PRODUCING SHELF-STABLE STRAWBERRY PUREE, Journal of food science, 62(3), 1997, pp. 608-610
Authors:
DEDAZA MST
ALZAMORA SM
CHANES JW
Citation: Mst. Dedaza et al., COMBINATION OF PRESERVATION FACTORS APPLIED TO MINIMAL PROCESSING OF FOODS, Critical reviews in food science and nutrition, 36(6), 1996, pp. 629-659
Authors:
GUERRERO S
ALZAMORA SM
GERSCHENSON LN
Citation: S. Guerrero et al., OPTIMIZATION OF A COMBINED FACTORS TECHNOLOGY FOR PRESERVING BANANA PUREE TO MINIMIZE COLOR CHANGES USING THE RESPONSE-SURFACE METHODOLOGY, Journal of food engineering, 28(3-4), 1996, pp. 307-322
Authors:
CERRUTTI P
ALZAMORA SM
Citation: P. Cerrutti et Sm. Alzamora, INHIBITORY EFFECTS OF VANILLIN ON SOME FOOD SPOILAGE YEASTS IN LABORATORY MEDIA AND FRUIT PUREES, International journal of food microbiology, 29(2-3), 1996, pp. 379-386
Authors:
LOPEZMALO A
ALZAMORA SM
ARGAIZ A
Citation: A. Lopezmalo et al., EFFECT OF NATURAL VANILLIN ON GERMINATION TIME AND RADIAL GROWTH OF MOLDS IN FRUIT-BASED AGAR SYSTEMS, Food microbiology, 12(3), 1995, pp. 213-219
Authors:
VIDALES SL
MALEC LF
GERSCHENSON LN
ALZAMORA SM
Citation: Sl. Vidales et al., WATER SORPTION CHARACTERISTICS OF SUGAR IMPREGNATED STRAWBERRIES, Drying technology, 13(8-9), 1995, pp. 1993-2010
Authors:
CAMPOS CA
ALZAMORA SM
GERSCHENSON LN
Citation: Ca. Campos et al., SORBIC ACID STABILITY IN MEAT-PRODUCTS OF REDUCED WATER ACTIVITY, Meat science, 41(1), 1995, pp. 37-46
Authors:
ALVAREZ CA
AGUERRE R
GOMEZ R
VIDALES S
ALZAMORA SM
GERSCHENSON LN
Citation: Ca. Alvarez et al., AIR DEHYDRATION OF STRAWBERRIES - EFFECTS OF BLANCHING AND OSMOTIC PRETREATMENTS ON THE KINETICS OF MOISTURE TRANSPORT, Journal of food engineering, 25(2), 1995, pp. 167-178
Authors:
ALZAMORA SM
CHIRIFE J
GERSCHENSON LN
Citation: Sm. Alzamora et al., DETERMINATION AND CORRELATION OF THE WATER ACTIVITY OF PROPYLENE-GLYCOL SOLUTIONS, Food research international, 27(1), 1994, pp. 65-67
Authors:
GUERRERO S
ALZAMORA SM
GERSCHENSON LN
Citation: S. Guerrero et al., DEVELOPMENT OF A SHELF-STABLE BANANA PUREE BY COMBINED FACTORS - MICROBIAL STABILITY, Journal of food protection, 57(10), 1994, pp. 902-907
Authors:
ALZAMORA SM
TAPIA MS
ARGAIZ A
WELLI J
Citation: Sm. Alzamora et al., APPLICATION OF COMBINED METHODS TECHNOLOGY IN MINIMALLY PROCESSED FRUITS, Food research international, 26(2), 1993, pp. 125-130
Authors:
HOUGH G
ALZAMORA SM
Citation: G. Hough et Sm. Alzamora, ERRORS IN BLANCHING CALCULATIONS CAUSED BY USING ONE COMMON VALUE OF THERMAL-DIFFUSIVITY FOR DIFFERENT VEGETABLES, International journal of food science & technology, 28(3), 1993, pp. 229-239
Authors:
CERRUTTI P
SCORZA O
ALZAMORA SM
Citation: P. Cerrutti et al., ON THE EFFECT OF EDTA ON THE GROWTH OF SACCHAROMYCES-CEREVISIAE IN LABORATORY MEDIA, Anales de la Asociacion Quimica Argentina, 80(6), 1992, pp. 465-469
Authors:
ALZAMORA SM
CHIRIFE J
BRIOZZO J
Citation: Sm. Alzamora et al., ON THE IMPROVEMENT OF THIAMINE RETENTION DURING THERMAL-PROCESSING OFCANNED LOW-ACID FOODS, Anales de la Asociacion Quimica Argentina, 80(6), 1992, pp. 479-485
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