DENOYA, GABRIELA INÉS; SZERMAN, NATALIA; VAUDAGNA, SERGIO RAMÓN

Application of Direct and Indirect Non-thermal Plasma in the Development of Ready-to-Eat Foods

Current Food Science and Technology Reports; Año: 2024 vol. 2 p. 45 - 54

MARTINEZ, F. G.; AMBROSI, V. A.; ROCHA, G.; SANCHO, A. M.; SZERMAN, N.

Enzymatic hydrolysis as a valorization strategy of bovine lungs: Optimization of process variables and study of antioxidant capacity

JSFA reports; Lugar: Nueva York; Año: 2023 vol. 3 p. 161 - 169

NEGRI RODRÍGUEZ, LIVIA M.; ARIAS, RICARDO; SOTERAS, TRINIDAD; SANCHO, ANA; PESQUERO, NATALIA; ROSSETTI, LUCIANA; TACCA, HERNÁN; AIMARETTI, NORA; ROJAS CERVANTES, MARÍA LUISA; SZERMAN, NATALIA

Comparison of the quality attributes of carrot juice pasteurized by ohmic heating and conventional heat treatment

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2021 vol. 145

ECCOÑA SOTA, AMPARO; CAP, MARIANA; RODRIGUEZ, ANABEL; SZERMAN, NATALIA; SPERONI, FRANCISCO; VAUDAGNA, SERGIO R.

Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2021 vol. 14 p. 1194 - 1198

BERNASCONI, AGUSTÍN; SZERMAN, NATALIA; VAUDAGNA, SERGIO R.; SPERONI, FRANCISCO

High hydrostatic pressure and soybean protein addition to beef patties: Effects on the formation of mixed aggregates and technological parameters

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; Año: 2020 vol. 66

ROJO, M.C.; CRISTIANI, M.; SZERMAN, N.; GONZALEZ, M.L.; LERENA, M.C.; MERCADO, L.A.; COMBINA, M.

Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2019 vol. 12 p. 781 - 788

SZERMAN, NATALIA; FERRARI, ROMINA; SANCHO, ANA MARIA; VAUDAGNA, SERGIO

Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2019 vol. 109 p. 93 - 100

BASANTA, MARIA FLORENCIA; RIZZO, SERGIO ANIBAL; SZERMAN, NATALIA; VAUDAGNA, SERGIO RAMÓN; DESCALZO, ADRIANA MARIA; GERSCHENSON, LIA NOEMI; PÉREZ, CAROLINA DAIANA; ROJAS, ANA MARIA

Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties

FOOD RESEARCH INTERNATIONAL; Año: 2018

DALLAGNOL, ANDREA MICAELA; BARRIO, YANINA; CAP, MARIANA; SZERMAN, NATALIA; CASTELLANO, PATRICIA; VAUDAGNA, SERGIO RAMÓN; VIGNOLO, GRACIELA

Listeria Inactivation by the Combination of High Hydrostatic Pressure and Lactocin AL705 on Cured-Cooked Pork Loin Slices

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2017 vol. 10 p. 1824 - 1833

NATALIA SZERMAN; WEILI RAO; XIN LI; YANG YANG,; SERGIO VAUDAGNA; DEQUAN ZHANG

Effects of the application of dense phase carbon dioxide treatments on technological parameters, physicochemical and textural properties of lamb sausages

Food Engineering Reviews; Año: 2015 vol. 7 p. 241 - 249

SPERONI, FRANCISCO; SZERMAN NATALIA; VAUDAGNA, SERGIO

High hydrostatic pressure processing of beef patties: effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; Lugar: Amsterdam; Año: 2014

ROMINA FERRARI; NATALIA SZERMAN; CLAUDIO SANOW; ANA SANCHO; SERGIO R. VAUDAGNA

Aplicación de altas presiones hidrostáticas para la elaboración de hamburguesas de carne con bajo contenido de sales

La industria cárnica latinoamericana; Año: 2013 vol. 183 p. 42 - 48

SZERMAN N., GONZALEZ C.B., SANCHO A.M., GRIGIONI G., CARDUZA F., VAUDAGNA S.R

Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties, microstructure and sensorial attributes of sous vide cooked beef.

MEAT SCIENCE; Lugar: Amsterdam; Año: 2012 vol. 90 p. 701 - 710

SZERMAN, NATALIA ; GUIBALDO, CRISTINA; SANOW, CLAUDIO; VAUDAGNA, SERGIO.

Efecto de la aplicación de altas presiones hidrostáticas sobre las propiedades fisicoquímicas de medallones de carne vacuna.

La industria cárnica latinoamericana; Año: 2011 p. 42 - 49

SZERMAN NATALIA ; BARRIO YANINA; SCHROEDER BELÉN; MARTINEZ PAULA; SANCHO, ANA; SANOW CLAUDIO; VAUDAGNA, SERGIO

Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio

Procedia Food Science; Año: 2011 vol. 1 p. 854 - 861

JORGELINA ANDREA RODRÍGUEZ GASTÓN, NATALIA SZERMAN, HERNÁN COSTA, NORBERTO KRYMKIEWICZ, SUSANA ALICIA FERRAROTTI

Cyclodextrin glycosyltransferase from Bacillus circulans DF 9R: Activity and kinetic studies.

ENZYME AND MICROBIAL TECHNOLOGY; Año: 2009 vol. 45 p. 36 - 41

N. SZERMAN; C.B. GONZALEZ; A.M. SANCHO; G. GRIGIONI; F. CARDUZA; S.R. VAUDAGNA

Optimization of whey protein concentrate and sodium chloride concentrations and cooking temperature of sous vide cooked whole-muscle beef from Argentina

MEAT SCIENCE; Año: 2008 vol. 79 p. 557 - 567

G. GRIGIONI; L. LANGMAN; N. SZERMAN; M. IRURUETA; S.R. VAUDAGNA

Effect of whey protein concentrate and sodium chloride concentrations on the odour profile of sous vide cooked whole-muscle beef from Argentina

MEAT SCIENCE; Año: 2008 vol. 79 p. 568 - 575

SZERMAN N., ORMANDO P., GONZALEZ C.B., SANCHO A.M., GRIGIONI G., CARDUZA F. Y VAUDAGNA S.R.

Efecto de la incorporación de aditivos convencionales y concentrados de proteína láctea sobre parámetros tecnológicos y físicos de músculos bovinos cocidos mediante el sistema sous vide.

La industria cárnica latinoamericana; Lugar: Buenos Aires; Año: 2008 vol. XXVI p. 52 - 57

NATALIA SZERMAN, IGNACIO SCHROH, ANA LIA ROSSI, ADRIANA MABEL ROSSO, NORBERTO KRYMKIEWICZ, SUSANA ALICIA FERRAROTTI

Cyclodextrin production by cyclodextrin glycosyltransferase from Bacillus circulans DF 9R

BIORESOURCE TECHNOLOGY; Año: 2007 vol. 98 p. 2886 - 2891

N. SZERMAN, C.B. GONZALEZ, A.M. SANCHO, G. GRIGIONI, F. CARDUZA, S.R. VAUDAGNA

Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef

MEAT SCIENCE; Año: 2007 vol. 76 p. 463 - 473