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Results:
1-24
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Results: 24
Authors:
GIANNUZZI L
LOMBARDI A
ZARITZKY NE
Citation: L. Giannuzzi et al., MICROBIAL-FLORA IN HARD AND SOFT CHEESES PACKAGED IN FLEXIBLE PLASTICFILMS, Italian journal of food sciences, 10(1), 1998, pp. 57-65
Authors:
MARTINO MN
OTERO L
SANZ PD
ZARITZKY NE
Citation: Mn. Martino et al., SIZE AND LOCATION OF ICE CRYSTALS IN PORK FROZEN BY HIGH-PRESSURE-ASSISTED FREEZING AS COMPARED TO CLASSICAL METHODS, Meat science, 50(3), 1998, pp. 303-313
Authors:
GARCIA MA
MARTINO MN
ZARITZKY NE
Citation: Ma. Garcia et al., STARCH-BASED COATINGS - EFFECT ON REFRIGERATED STRAWBERRY (FRAGARIA-ANANASSA) QUALITY, Journal of the Science of Food and Agriculture, 76(3), 1998, pp. 411-420
Authors:
GARCIA MA
MARTINO MN
ZARITZKY NE
Citation: Ma. Garcia et al., PLASTICIZED STARCH-BASED COATINGS TO IMPROVE STRAWBERRY (FRAGARIA X ANANASSA) QUALITY AND STABILITY, Journal of agricultural and food chemistry, 46(9), 1998, pp. 3758-3767
Authors:
NAVARRO AS
MARTINO MN
ZARITZKY NE
Citation: As. Navarro et al., VISCOELASTIC PROPERTIES OF FROZEN STARCH-TRIGLYCERIDES SYSTEMS, Journal of food engineering, 34(4), 1997, pp. 411-427
Authors:
CALIFANO AN
BERTOLA NC
BEVILACQUA AE
ZARITZKY NE
Citation: An. Califano et al., EFFECT OF PROCESSING CONDITIONS ON THE HARDNESS OF COOKED BEEF, Journal of food engineering, 34(1), 1997, pp. 41-54
Authors:
CALIFANO AN
ZARITZKY NE
Citation: An. Califano et Ne. Zaritzky, SIMULATION OF FREEZING OR THAWING HEAT-CONDUCTION IN IRREGULAR 2-DIMENSIONAL DOMAINS BY A BOUNDARY-FITTED GRID METHOD, Lebensmittel-Wissenschaft + Technologie, 30(1), 1997, pp. 70-76
Authors:
NAVARRO AS
MARTINO MN
ZARITZKY NE
Citation: As. Navarro et al., CORRELATION BETWEEN TRANSIENT ROTATIONAL VISCOMETRY AND A DYNAMIC OSCILLATORY TEST FOR VISCOELASTIC STARCH-BASED SYSTEMS, Journal of texture studies, 28(4), 1997, pp. 365-385
Authors:
HOUGH G
CALIFANO AN
BERTOLA NC
BEVILACQUA AE
MARTINEZ E
VEGA MJ
ZARITZKY NE
Citation: G. Hough et al., PARTIAL LEAST-SQUARES CORRELATIONS BETWEEN SENSORY AND INSTRUMENTAL MEASUREMENTS OF FLAVOR AND TEXTURE FOR REGGIANITO GRATING CHEESE, Food quality and preference, 7(1), 1996, pp. 47-53
Authors:
FERRERO C
MARTINO MN
ZARITZKY NE
Citation: C. Ferrero et al., EFFECT OF HYDROCOLLOIDS ON STARCH THERMAL TRANSITIONS, AS MEASURED BYDSC, Journal of thermal analysis, 47(5), 1996, pp. 1247-1266
Authors:
LOMBARDI AM
ZARITZKY NE
Citation: Am. Lombardi et Ne. Zaritzky, SIMULTANEOUS DIFFUSION OF CITRIC-ACID AND ASCORBIC-ACID IN PREPEELED POTATOES, Journal of food process engineering, 19(1), 1996, pp. 27-48
Authors:
NAVARRO AS
MARTINO MN
ZARITZKY NE
Citation: As. Navarro et al., MODELING OF RHEOLOGICAL BEHAVIOR IN STARCH-LIPID SYSTEMS, Lebensmittel-Wissenschaft + Technologie, 29(7), 1996, pp. 632-639
Authors:
BERTOLA NC
CALIFANO AN
BEVILACQUA AE
ZARITZKY NE
Citation: Nc. Bertola et al., TEXTURAL CHANGES AND PROTEOLYSIS OF LOW-MOISTURE MOZZARELLA CHEESE FROZEN UNDER VARIOUS CONDITIONS, Lebensmittel-Wissenschaft + Technologie, 29(5-6), 1996, pp. 470-474
Authors:
GIANNUZZI L
ZARITZKY NE
Citation: L. Giannuzzi et Ne. Zaritzky, EFFECT OF ASCORBIC-ACID IN COMPARISON TO CITRIC AND LACTIC-ACID ON LISTERIA-MONOCYTOGENES INHIBITION AT REFRIGERATION TEMPERATURES, Lebensmittel-Wissenschaft + Technologie, 29(3), 1996, pp. 278-285
Authors:
BERTOLA NC
CALIFANO AN
BEVILACQUA AE
ZARITZKY NE
Citation: Nc. Bertola et al., EFFECT OF FREEZING CONDITIONS ON FUNCTIONAL-PROPERTIES OF LOW MOISTURE MOZZARELLA CHEESE, Journal of dairy science, 79(2), 1996, pp. 185-190
Authors:
NAVARRO AS
MARTINO MN
ZARITZKY NE
Citation: As. Navarro et al., EFFECT OF FREEZING RATE ON THE RHEOLOGICAL BEHAVIOR OF SYSTEMS BASED ON STARCH AND LIPID PHASE, Journal of food engineering, 26(4), 1995, pp. 481-495
Authors:
BERTOLA NC
BEVILACQUA AE
ZARITZKY NE
Citation: Nc. Bertola et al., RHEOLOGICAL BEHAVIOR OF REGGIANITO-ARGENTINO CHEESE PACKAGED IN PLASTIC FILM DURING RIPENING, Lebensmittel-Wissenschaft + Technologie, 28(6), 1995, pp. 610-615
Authors:
GIANNUZZI L
LOMBARDI AM
ZARITZKY NE
Citation: L. Giannuzzi et al., DIFFUSION OF CITRIC AND ASCORBIC ACIDS IN PREPEELED POTATOES AND THEIR INFLUENCE ON MICROBIAL-GROWTH DURING REFRIGERATED STORAGE, Journal of the Science of Food and Agriculture, 68(3), 1995, pp. 311-317
Authors:
GARCIA MA
MARTINO MN
ZARITZKY NE
Citation: Ma. Garcia et al., COMPARISON OF AMYLOSE ENRICHMENT PROCEDURES FOR FOOD APPLICATIONS, Cereal chemistry, 72(6), 1995, pp. 552-558
Authors:
BERTOLA NC
BEVILACQUA AE
ZARITZKY NE
Citation: Nc. Bertola et al., HEAT-TREATMENT EFFECT ON TEXTURE CHANGES AND THERMAL-DENATURATION OF PROTEINS IN BEEF MUSCLE, Journal of food processing and preservation, 18(1), 1994, pp. 31-46
Authors:
FERRERO C
MARTINO MN
ZARITZKY NE
Citation: C. Ferrero et al., CORN STARCH XANTHAN GUM INTERACTION AND ITS EFFECT ON THE STABILITY DURING STORAGE OF FROZEN GELATINIZED SUSPENSIONS, Starke, 46(8), 1994, pp. 300-308
Authors:
FERRERO C
MARTINO MN
ZARITZKY NE
Citation: C. Ferrero et al., EFFECT OF FREEZING RATE AND XANTHAN GUM ON THE PROPERTIES OF CORN STARCH AND WHEAT-FLOUR PASTES, International journal of food science & technology, 28(5), 1993, pp. 481-498
Authors:
GIANNUZZI L
ZARITZKY NE
Citation: L. Giannuzzi et Ne. Zaritzky, CHEMICAL PRESERVATIVES ACTION ON MICROBIAL-GROWTH IN A MODEL SYSTEM OF REFRIGERATED PREPEELED POTATOES, Journal of food protection, 56(9), 1993, pp. 801-807
Authors:
FERRERO C
MARTINO MN
ZARITZKY NE
Citation: C. Ferrero et al., STABILITY OF FROZEN STARCH PASTES - EFFECT OF FREEZING, STORAGE AND XANTHAN GUM ADDITION, Journal of food processing and preservation, 17(3), 1993, pp. 191-211
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