A. G. PONCE; M.C. PELLEGRINI; GOÑI G;

Effect of Thermal Treatments on the Properties of Natural Food Additives.

Natural Additives in Foods

Año: 2023; p. 251 - 267

TOMADONI BARBARA; A.G. PONCE

Quorum Sensing and Quorum Quenching in Food-Related Bacteria

Trends in Quorum Sensing and Quorum Quenching: New Perspectives and Applications

Año: 2020; p. 307 - 319

ANSORENA MR; A. G. PONCE

Coatings in the Postharvest

Polymers for Agri-Food Applications

Año: 2019; p. 339 - 354

ANSORENA MR; A.G. PONCE

Quorum Sensing as a Mechanism of Microbial Control and Food Safety

Handbook of Food Bioengineering Series

Año: 2018; p. 85 - 107

A.G. PONCE; AYALA-ZAVALA F.; MARCOVICH, N; VAZQUEZ, F. ; ANSORENA MR

Impact of nanoscience in the food industry

Handbook of Food Bioengineering Series

Año: 2018; p. 113 - 141

A.G. PONCE; , S.I. ROURA,; M.R. MOREIRA

Casein and chitosan polymers: use in antimicrobial packaging

ANTIMICROBIAL FOOD PACKAGING

Año: 2016; p. 455 - 466

M.R. MOREIRA; ALVAREZ, M.V.; A.G. PONCE

Essential oils

Postharvest Management Approaches for Maintaining Quality of Fresh Produce

Año: 2016; p. 113 - 124

GOÑI MG; , S.I. ROURA,; A.G. PONCE; M.R. MOREIRA

Clove essential oil (Syzygiumaromaticum) application as a biopreservative in leafy green vegetables: preharvest and postharvest effect on quality.

Clove essential oil application in vegetables

Año: 2016;

MARÍA R. MOREIRA; SARA I. ROURA; STELLA ECHARTE ; ALEJANDRA G. PONCE

LACTIC ACID BACTERIA: AN APPROACH FOR NEW BIOPRESERVATION TECHNOLOGY

Lactic Acid: Production, Properties and Health Effects

Año: 2012; p. 105 - 117

. KOTLAR CE, ; AGÜERO MV, ; PONCE AG, ; PÉREZ BORLA O, ; ROURA SI.

Fresh and Fermented Vegetables as a Source of Proteolytic Bacteria

Handbook of plant-based fermented food and beverage technology

Lugar: Florida; Año: 2011; p. 731 - 756

ALEJANDRA G. PONCE, ; MARÍA R. MOREIRA ; AND SARA I. ROURA

“BIOPRESERVATIVE AGENTS FOR FRESH VEGETABLES”

Bioactive Natural Products

Año: 2010;

MOREIRA, M. R.;; PONCE, A.G.; ROURA, S.I.

Organic Fresh Vegetables: Green Technologies

Food Science and Technology: New Research

Lugar: Hauppauge, NY ; Año: 2007;

PONCE, A. G.; MOREIRA, M. R.; DEL VALLE, C.E. AND ROURA, S.I.

Botanical biopreservatives use to control saprophytic and pathogenic microorganisms in foods

Resent Progress in Medicinal Plants

Lugar: New Delhi; Año: 2005;

PONCE, ALEJANDRA, G., MOREIRA, MARÍA DEL R, DEL VALLE, CARLOS, E. AND ROURA, SARA, I

Natural technologies to control saprophytic and pathogenic microorganisms in fresh vegetables

Research Advances in Food Science

Lugar: Kerala (India).; Año: 2005; p. 21 - 26