GERSCHENSON L.N.; ROJAS A.M.; FISSORE E.N.

Chapter 3. Carbohydrates (Second Edition)

Nutraceutical and Functional Food Components - Effects of Innovative Processing Techniques - Second Edition

Lugar: London; Año: 2022; p. 49 - 126

GERSCHENSON L.N.; ROJAS A.M. ; FISSORE E. N.; BASANTA M. F.; DE'NOBILI M. D.; OTÁLORA GONZÁLEZ C.M.; ZUKOWSKI E.

Dietary Fiber

Food Bioactives and Health

Lugar: Stuttgart; Año: 2021; p. 119 - 157

GERSCHENSON L.N.; ROJAS A.M.; FISSORE E. N.

Conventional and Emerging Extraction Technologies.

Dietary Fiber: properties, Recovery & Applications.

Lugar: London; Año: 2019; p. 39 - 87

GERSCHENSON L.N.; FISSORE E. N.; ROJAS A.M.; BERNHARDT, D.C.; SANTO DOMINGO, C.

Nutritional Composition and Health Benefits of Globe Artichoke (Cynara cardunculus L. var. scolymus).

Nutritional Composition and Antioxidant Properties of Fruits and Vegetables.

Lugar: San Diego CA; Año: 2019; p. 72 - 108

GERSCHENSON, LIA; ROJAS ANA M.; FISSORE E. N.

Chapter 3. Carbohydrates.

NUTRACEUTICAL AND FUNCTIONAL FOOD COMPONENTS. Effects of Innovative Processing Techniques

Lugar: Londres.; Año: 2017; p. 39 - 87

GERSCHENSON, L. N.; ROJAS, A. M.; FLORES, S. K.

Films and Coatings: Migration of ingredients.

Edible Films and Coatings: Fundamentals and Applications.

Lugar: CRC Press, Taylor & Francis Group.; Año: 2016; p. 473 - 487

DE NOBILI, MARIA D; CURTO, L.M.; DELFINO, J.M.; PÉREZ, CAROLINA D; BERNHARDT, D.; GERSCHENSON LÍA N; FISSORE ELIANA N; ROJAS ANA M

Alginate utility in edible and non edible film development and the influence of its macromolecular structure in the antioxidant activity of a pharmaceutical/food interface

Alginic Acid: Chemical Structure, Uses and Health Benefits

Año: 2015; p. 119 - 170

ERHARDT E.; SANTO DOMINGO C.; ROJAS AM; FISSORE EN; GERSCHENSON LN

Characterization of fractions enriched in dietary fiber obtained from waste (leaves, stems, rhizomes and peels) of Beta vulgaris industrialization.

Dietary Fiber: Production, Challenges, Food Sources and Health Benefits

Lugar: New York. Estados Unidos.; Año: 2015; p. 113 - 134

FISSORE E. N.; BASANTA M. F.; NIETO CALVACHE J. E.; ROJAS, A.M.; GERSCHENSON L. N.

Chemical composition and rheological behaviour of pectins from unconventional sources.

Pectin: Chemical Properties, Uses and Health Benefits.

Lugar: Hauppauge , NY ; Año: 2014; p. 187 - 202

PÉREZ, C. D.; DE'NOBILI M. D.; FISSORE E. N.; BASANTA M. F.; GERSCHENSON L. N.; CAMERON R. G.; ROJAS, A. M.

Pectins applied to the development of antioxidant edible films: influence of the macromolecular structure in the L-(+)-ascorbic acid stabilization.

Pectin: Chemical Properties, Uses and Health Benefits.

Lugar: Hauppauge , NY ; Año: 2014; p. 159 - 186

FISSORE E. N.; SANTO DOMINGO C.; URICARRIET, G.; ERHARDT, E.; ROJAS A.M. ; GERSCHENSON L. N.

Transformation of vegetable waste of the food industry into value added products: the case of Cynara scolymus.

Processed Foods: Quality, Safety Characteristics and Health Implications.

Lugar: Hauppauge , NY ; Año: 2013; p. 83 - 106

ROJAS A. M.; MARANGONI ALEJANDRO G.; GERSCHENSON L. N.; LATORRE M. E.; DE ESCALADA PLÁ M. F.

Relative contributions of turgor, cell wall and middle lamella to the mechanical performance of vegetable tissues determined through controlled osmotic stress.

Food Engineering

Lugar: Hauppauge, New York.; Año: 2011; p. 259 - 310

GERSCHENSON L. N.; ROJAS A. M.; DE ESCALADA PLÁ M. F.; LATORRE M. E.

EFFECT OF DIFFERENT FOOD PRESERVATION TREATMENTS ON ENZYME ACTIVITY, MECHANICAL BEHAVIOR AND/OR COLOR OF VEGETAL TISSUE

FOOD ENGINEERING

Lugar: Hauppauge, New York.; Año: 2010; p. 341 - 359

ROJAS A. M.; LEÓN P. G. V.; FLORES S. K.; PÉREZ C. D.; DE'NOBILI M. D.

Development of polysaccharide networks for L-(+)-ascorbic acid stabilization into antioxidant/nutritional supplier-edible films.

Handbook of Carbohydrate Polymers: Development, Properties and Applications.

Lugar: Hauppauge , New York.; Año: 2010; p. 393 - 418

GERSCHENSON L. N.; ROJAS A. M.; DE ESCALADA PLA M. F.; FISSORE E. N.; LATORRE M. E.

Obtention of Products Enriched in Carbohydrate Polymers from the Food Industry Leftovers.

Handbook of Carbohydrate Polymers: Development, Properties and Applications.

Lugar: Hauppauge, New York.; Año: 2010; p. 639 - 653

GERSCHENSON, LÍA NOEMI; ROJAS, ANA MARÍA LUISA; DE ESCALADA PLA, MARINA F; FISSORE, ELIANA.

Functional Properties of Dietary Fibre Isolated from Cucurbita moschata Duchesne ex Poiret Through Different Extraction Procedures.

In series: "Recent Progress in Medicinal Plants" ; Volumen 24: Standardization of Herbal / Ayurvedic Formulation

Lugar: Houston, Texas, USA.; Año: 2009; p. 359 - 370

M. GARCÍA, A.M. ROJAS, J. B. LAURINDO, C.A. ROMERO-BASTIDA, M.V. E. GROSSMANN, M.N. MARTINO, S. FLORES, P. B. ZAMUDIO-FLORES, S. MALI, N. E. ZARITZKY, P. SOBRAL, L. FAMÁ, L. A. BELLO-PÉREZ, F. YAMASHITA AND A. P. DEL BELEIA

Innovations in Starch-Based Film Technology

Food Engineering: Integrated Approaches, Food Engineering Series, Chapter 32.

Lugar: New York; Año: 2008; p. 431 - 454

ALZAMORA S.M., TAPIA M., LEUNDA A., GUERRERO S., ROJAS A., GERSCHENSON L.N. Y PARADA-ARIAS E.

Minimal preservation of fruits: A CYTED Project. Chapter 16.

Trends in Food Engineering. Editado por J.Lozano, C. Añón, E. Parada Arias y G. Barbosa-Cánovas.

Lugar: Pennsylvania, USA.; Año: 2000; p. 205 - 225

GERSCHENSON L.N., CAMPOS C.A., ROJAS A.M. Y BINSTOK G.

Chemical and physicochemical interactions between components and their influence on food stability. Chapter 6.

Minimally Processed fruits and vegetables: Fundamental Aspects and Applications. Edited by Alzamora S.M., Tapia M.S. y López-Malo A.

Lugar: Gaithersburg, Maryland, USA.; Año: 2000; p. 101 - 109