PALAVECINO PRPICH, NOELIA Z.; SANABRIA, ERNESTO; GLIEMMO, MARÍA F.; CAYRÉ, MARIA E.; CASTRO, MARCELA P.

Yacon juice as culture and cryoprotectant medium for Latilactobacillus sakei and Staphylococcus vitulinus autochthonous strains

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY; Año: 2023

ZALAZAR, ALDANA L; LARA, VIRGINIA; GLIEMMO MARÍA F; CAMPOS, CARMEN A

EFFECT OF HUMECTANTS AND ZYGOSACCHAROMYCES BAILII INOCULATION ON THE PHYSICAL STABILITY OF OILIN- WATER EMULSIONS MODELING SALAD DRESSINGS

Journal of the food science and agriculture; Año: 2022 vol. 102 p. 6727 - 6736

LARA, VIRGINIA M.; MENDONÇA, CARLOS M.N.; SILVA, FRANCISCO V.S.; MARGUET, EMILIO R.; VALLEJO, MARISOL; CONVERTI, ATTILIO; VARANI, ALESSANDRO M.; GLIEMMO, MARÍA F.; CAMPOS, CARMEN A.; OLIVEIRA, RICARDO P.S.

Characterization of Lactiplantibacillus plantarum Tw226 strain and its use for the production of a new membrane-bound biosurfactant

JOURNAL OF MOLECULAR LIQUIDS; Año: 2022 vol. 363

DELCARLO, SOFÍA BELÉN; MERLY, MARIE; GLIEMMO, MARÍA FERNANDA; VALLEJO, MARISOL; SCHELEGUEDA, LAURA INÉS; CAMPOS, CARMEN ADRIANA

Essential oil in vapor phase in combination with Enterococcus mundtii STw38 to improve refrigerated hake fillets shelf-life

FOOD CONTROL; Año: 2022 vol. 138

GONZALEZ MALENA; ZALAZAR ALDANA LOURDES; PEDREIRA, JULIETA; CAMPOS, CARMEN A.; GLIEMMO MARIA FERNANDA

Lemongrass and cinnamon oil nanoemulsions: Formulation and study of their physical stability and activity against Zygosaccharomyces bailii

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: London; Año: 2021 vol. 27 p. 485 - 498

VIRGINIA MELANY LARA; MARISOL VALLEJO; ROMINA PARADA; JOHAN S. HENAO OSSA; MARÍA FERNANDA GLIEMMO; CARMEN ADRIANA CAMPOS

Characterization of the emulsifying activity of biosurfactants produced by lactic acid bacteria isolated from the Argentinian Patagonia

JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY; Año: 2020

LAURA INES SCHELEGUEDA; ZALAZAR ALDANA LOURDES; HERBAS VARGAS TANIA; GLIEMMO MARIA FERNANDA; CARMEN CAMPOS ADRIANA

Effect of gellan gum, xylitol and natamycin on Zygosaccharomyces bailii growth and rheological characteristics in low sugar content model systems

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES; Año: 2020 vol. 164 p. 1657 - 1664

ZALAZAR, ALDANA L.; GLIEMMO, MARÍA F.; SORIA, MARCELO; CAMPOS, CARMEN A.

Modelling growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum and sodium chloride concentrations

FOOD RESEARCH INTERNATIONAL; Año: 2019 vol. 116 p. 916 - 924

ZALAZAR, ALDANA L.; GONZALEZ MALENA; GLIEMMO MARÍA F; CAMPOS, CARMEN A.

A colorimetric assay using tetrazolium salts with an electron mediator to evaluate yeast growth in opaque dispersed systems

SDRP Journal of Food Science & Technology; Año: 2018 vol. 3 p. 233 - 240

ZALAZAR, ALDANA L.; GLIEMMO, MARÍA F.; SORIA, MARCELO; CAMPOS, CARMEN A.

Data supporting the growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces

Data in Brief; Lugar: Amsterdam; Año: 2018 vol. 21 p. 1014 - 1018

SCHELEGUEDA, LAURA INÉS; ZALAZAR, ALDANA LOURDES; HRACEK, VICTORIA MARIEL; GLIEMMO, MARÍA FERNANDA; CAMPOS, CARMEN ADRIANA

Effect of steviosides and potassium sorbate on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified model aqueous systems

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2017 vol. 79 p. 659 - 663

SCHELEGUEDA, LAURA I.; ZALAZAR, ALDANA; GLIEMMO MARÍA F; CAMPOS, CARMEN A.

Inhibitory effect and cell damage on bacterial flora of fish caused bychitosan, nisin and sodium lactate

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES; Lugar: Amsterdam; Año: 2016 vol. 83 p. 396 - 402

SCHELEGUEDA, LAURA I.; DELCARLO SOFÍA; GLIEMMO MARÍA F; CAMPOS, CARMEN A.

Effect of antimicrobial mixtures and modified atmosphere packaging on the quality of Argentine hake (Merluccius hubbsi) burgers

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2016 vol. 68 p. 258 - 264

ZALAZAR, ALDANA; GLIEMMO MARÍA F; CAMPOS, CARMEN A.

Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces

FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2016 vol. 85 p. 200 - 208

ZALAZAR, ALDANA L.; GLIEMMO, MARÍA F.; CAMPOS, CARMEN A.

Data on the physical characterization of oil in water emulsions

Data in Brief; Año: 2016 vol. 9 p. 96 - 99

GLIEMMO MARÍA F; MONTAGNANI, MARÍA A; SCHELEGUEDA, LAURA I.; GONZALEZ MALENA; CAMPOS, CARMEN A.

Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: London; Año: 2015

SCHELEGUEDA, LAURA I.; VALLEJO, MARISOL; GLIEMMO MARÍA F; MARGUET, EMILIO; CAMPOS, CARMEN A.

Synergistic antimicrobial action and potential application for fish preservation of a bacteriocin produced by Enterococcus mundtii isolated from Odontesthes platensis

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2015 vol. 64 p. 794 - 801

GLIEMMO MARÍA F; LATORRE MARIA E; NARVAIZ PATRICIA; CAMPOS, CARMEN A.; GERSCHENSON, LIA N.

Effect of gamma irradiation and storage time on microbial growth and physicochemical characteristics of pumpkin (Cucurbita Moschata Duchesne ex Poiret) puree

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: London; Año: 2014 vol. 20 p. 71 - 80

GLIEMMO MARÍA F; SCHELEGUEDA, LAURA I.; GERSCHENSON, LIA N.; CAMPOS, CARMEN A.

Effect of aspartame and other additives on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified aqueous systems

FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2013 vol. 56 p. 209 - 217

SCHELEGUEDA, LAURA I.; GLIEMMO MARÍA F; CAMPOS, CARMEN A.

Antimicrobial Synergic Effect of Chitosan with Sodium Lactate, Nisin or Potassium Sorbate against the Bacterial Flora of Fish

Journal of Food Research; Lugar: Toronto; Año: 2012 vol. 1 p. 272 - 281

M.F. GLIEMMO; M.E. LATORRE; L.N. GERSCHENSON; C.A. CAMPOS

Effect of sweet solutes on the quality of a pumpkin puree (Cucurbita Moschata Duchesne ex Poiret) preserved by the hurdle technology

JOURNAL OF FOOD PROCESSING AND PRESERVATION; Lugar: San Francisco; Año: 2010 vol. 34 p. 1024 - 1040

V.M. HRACEK; M.F. GLIEMMO; C.A. CAMPOS

Effect of steviosides and system composition on stability and antimicrobial action of sorbates in acidified model aqueous systems

FOOD RESEARCH INTERNATIONAL; Año: 2010 vol. 43 p. 2171 - 2175

GLIEMMO, M. F.; LATORRE, M. E.; GERSCHENSON, L. N. Y CAMPOS, C. A.

Color stability of pumpkin (Cucurbita moschata, Duchesne ex Poiret) puree during storage at room temperature: Effect of pH, potassium sorbate, ascorbic acid and packaging material

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Gran Bretaña; Año: 2009 vol. 42 p. 196 - 201

GLIEMMO, M. F.; CALVIÑO, A. M.; TAMASI, O.;; GERSCHENSON, L. N.; CAMPOS, C. A.

Interactions between aspartame, glucose and xylitol in aqueous systems containing potassium sorbate

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Gran Bretaña; Año: 2008 vol. 41 p. 611 - 619

MARÍA F. GLIEMMO; CARMEN A. CAMPOS; LÍA N. GERSCHENSON

Effect of several humectants and potassium sorbate on the growth of Zygosaccharomyces bailii in model aqueous systems resembling low sugar products

JOURNAL OF FOOD ENGINEERING; Lugar: Gran Bretaña; Año: 2006 vol. 77 p. 761 - 770

MARIA F. GLIEMMO; CARMEN A. CAMPOS; LÍA N. GERSCHENSON

Effect of sweet solutes and potassium sorbate on the thermal inactivation of Z. bailii in model aqueous systems

FOOD RESEARCH INTERNATIONAL; Lugar: Gran Bretaña; Año: 2006 vol. 39 p. 480 - 485

GLIEMMO MARÍA F; CAMPOS, CARMEN A.; GERSCHENSON, LIA N.

Effect of Sweet Humectants on Stability and Antimicrobial Action of Sorbates

JOURNAL OF FOOD SCIENCE; Lugar: Chicago; Año: 2004 vol. 69 p. 39 - 44

GLIEMMO MARÍA F; CAMPOS, CARMEN A.; GERSCHENSON, LIA N.

Interaction Between Potassium Sorbate and Aspartame in Aqueous Model Sugar Systems

JOURNAL OF FOOD SCIENCE; Lugar: Chicago; Año: 2001 vol. 66 p. 428 - 431