CARMEN A. CAMPOS; SANTIAGO AUBORG; LAURA I SCHELEGUEDA

Use of biopreservation to improve the quality of fresh aquatic products

Postharvest and Post-mortem Processing of Raw Food Materials (Unit 2). Unit Operations and Processing Equipment in the Food Industry

Lugar: Londres; Año: 2022; p. 343 - 378

CARMEN A. CAMPOS; MARIA FERNANDA GLIEMMO; ALDANA ZALAZAR; VIRGINIA M LARA

Formulation factors affecting microbial stability of oil in water food emulsions

An In-Depth Guide to Oil-in-Water Emulsions

Lugar: Nueva York; Año: 2021; p. 188 - 225

CARMEN A. CAMPOS; VIRGINIA M LARA; MARIA F GLIEMMO

Lactic acid bacteria as source of biosurfactants

The many benefits of lactic acid bacteria

Lugar: NUEVA YORK; Año: 2019; p. 91 - 110

CARMEN A. CAMPOS; MARCELA P. CASTRO; MARÍA CAYRE; LAURA I. SCHELEGUEDA; SOFÌA B DELCARLO

LACTIC ACID BACTERIA AGAINST SPOILAGE AND PATHOGENIC MICROORGANISMS IN FOOD

The many benefits of lactic acid bacteria

Lugar: NUEVA YORK; Año: 2019; p. 3 - 38

CARMEN A. CAMPOS; MARCELA P. CASTRO; MARÍA E. CAYRE; FRANCO P. RIVAS

The use of bacteriocins against meat-borne pathogens

Advanced technologies for meat processing

Lugar: Florida; Año: 2017; p. 576 - 595

CARMEN A. CAMPOS; MARÍA F GLIEMMO; ALDANA ZALAZAR; MARCELA P. CASTRO; LAURA I SCHELEGUEDA

Effect of food structure on microbial growth and on the activity of stress factors

Food Microbiology: Fundamentals, Challenges and Health Implications

Lugar: Nueva York; Año: 2016; p. 1 - 24

CARMEN A. CAMPOS; LAURA I SCHELEGUEDA; MARÍA F GLIEMMO; JORGE BARROS VELAQUEZ

Antimicrobial packaging for seafood

Antimicrobial food packaging

Lugar: LONDRES; Año: 2016; p. 269 - 280

CARMEN A. CAMPOS; MARÍA F GLIEMMO; MARCELA P. CASTRO

Strategies for controlling the growth of spoilage yeasts in foods

Microbial Food Safety and Preservation Techniques

Año: 2015; p. 497 - 511

CARMEN A. CAMPOS; MARÍA F GLIEMMO; ALDANA ZALAZAR; MARCELA P. CASTRO; LAURA I. SCHELEGUEDA

Effect of food structure on microbial growth and on the activity of stress factors

Food Microbiology: Fundamentals, Challenges and Health Implications

Lugar: Nueva York; Año: 2015; p. 1 - 24

CARMEN A. CAMPOS; MARCELA P. CASTRO; FRANCO P. RIVAS; LAURA I SCHELEGUEDA

Bacteriocins in food: evaluation of the factors affecting their effectiveness

Microbial pathogens and strategies for combating them: science, technology and education

Lugar: Badajoz; Año: 2013; p. 994 - 1004

CARMEN CAMPOS ; MARÍA F GLIEMMO; SANTIAGO AUBORG; JORGE BARROS VELAQUEZ

Novel technologies for the preservation of chilled aquatic food products

Novel technologies in food science - their impact on products, consumer trends and environment. Vol 7 Serie: Integrating food science and engineering knowledge into the food chain

Lugar: Londres; Año: 2012; p. 299 - 324

CARMEN A. CAMPOS; MARCELA P. CASTRO; SANTIAGO AUBORG; JORGE BARROS VELAQUEZ

Use of natural preservatives in seafood

Novel technologies in food science - their impact on products, consumer trends and environment. Vol 7 Serie: Integrating food science and engineering knowledge into the food chain

Año: 2012; p. 325 - 360

CARMEN A. CAMPOS; LÍA GERSCHENSON; M F GLIEMMO; MARCELA P. CASTRO; HRACEK, MARIELA

Effect of system composition on potassium sorbate degradation and its effect on microbiological and sensory stability

Food Storage

Año: 2011; p. 1 - 24

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

Use of natural antimicrobials for the control of Listeria monocytogenes in foods

Science against microbial pathogens: communicating current research and technological advances. MICROBIOLOGY BOOK SERIES –Volume 2.

Lugar: Badajoz; Año: 2011; p. 1112 - 1113

M GARCIA, V BIFANI, C CAMPOS, M N MARTINO, P SOBRAL, S FLORES, C FERRERO, N BERTOLA, N E ZARITZKY, L GERSCHENSON, C RAMIREZ, A SILVA, M IHL AND F MENEGALLI

Edible coating as an oil barrier or active system

Food Engineering: Integrated Approaches

Lugar: New York; Año: 2008; p. 225 - 241

O RODRÍGUEZ, V LOSADA, C A. CAMPOS, S AUBOURG AND J B VELÁZQUEZ.

Aplicación de tecnologías basadas en el hielo líquido para la conservación de productos de la pesca.

Innovación y desarrollo en la industria alimentaria

Lugar: Lugo; Año: 2004; p. 5 - 10

L N. GESCHENSON AND C A. CAMPOS

Sorbic acid stability during processing and storage of high moisture foods

Food Preservation by Moisture Control. Fundamentals and Applications

Lugar: Lancaster, Pennsylvania; Año: 1995; p. 761 - 790