SUAREZ MACKEPRANG, MARÍA; YOMMI ALEJANDRA; GOYENECHE, ROSARIO; LEMUS-MONDACA, ROBERTO; PEREYRA, MARÍA ALEJANDRA; DI SCALA, KARINA

READY-TO-EAT SNACKS FROM MICROWAVE DRIED RED RADISHES: QUALITY PARAMETERS AND DRYING KINETICS

LATIN AMERICAN APPLIED RESEARCH; Lugar: Bahia Blanca; Año: 2023

MAZZUCOTELLI, CINTIA A.; MARÍA VICTORIA IGLESIAS ORELLANI; ANSORENA, MARÍA R.; DI SCALA, KARINA

BIOACCESSIBILITY AND ANTIOXIDANT CAPACITY OF PHENOLIC COMPOUNDS DURING SHELF LIFE OF A NEW FUNCTIONAL VEGETABLE MIX

Journal of Food Measurement and Characterization; Año: 2022

LEMUS?MONDACA, ROBERTO; ZURA?BRAVO, LILIANA; AH?HEN, KONG; DI SCALA, KARINA

Effect of drying methods on drying kinetics, energy features, thermophysical and microstructural properties of Stevia rebaudiana leaves

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2021

GOYENECHE, ROSARIO; DI SCALA, KARINA; CRISTINA RAMIREZ; FANOVICH, ALEJANDRA

Recovery of bioactive compounds from beetroot leaves by supercritical CO2 extraction as a promising bioresource

JOURNAL OF SUPERCRITICAL FLUIDS; Lugar: Amsterdam; Año: 2020 vol. 155

ELSA URIBE; ANTONIO VEGA-GÁLVEZ; VIVIAN GARCIA; ALEX PASTEN; KATIA RODRIGUEZ; LOPEZ PASTEN, JESSICA; DI SCALA KARINA

Evaluation of physicochemical composition and bioactivity of a red seaweed (Pyropia orbicularis) as affected by different drying technologies

DRYING TECHNOLOGY; Lugar: Londres; Año: 2019

MARIA JOSE TORRES; ANTONIO VEGA-GÁLVEZ; LÓPEZ JESSICA; KARINA STUCKEN; JULIO ROMERO; DI SCALA KARINA

Effects of high hydrostatic pressure processing and supercritical fluid extraction on bioactive compounds and antioxidant capacity of Cape gooseberry pulp (Physalis peruviana L.)

JOURNAL OF SUPERCRITICAL FLUIDS; Lugar: Amsterdam; Año: 2018 vol. 138 p. 215 - 220

ANTONIO VEGA-GÁLVEZ; LILIANA ZURA; MARIANE LUTZ; ROSA JAGUS; MARIA VICTORIA AGUERO; ALEX PASTEN; DI SCALA KARINA; ELSA URIBE

ASSESSMENT OF DIETARY FIBER, ISOFLAVONES AND PHENOLIC COMPOUNDS WITH ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF QUINOA (Chenopodium quinoa Willd.

CHILEAN JOURNAL OF AGRICULTURAL RESEARCH; Lugar: Chillán; Año: 2018 vol. 34 p. 1 - 11

GOYENECHE, ROSARIO; FANOVICH, ALEJANDRA; RODRIGUEZ RODRIGUES, CHRISTIAN; NICOLAO, MARÍA CELESTE; DI SCALA, KARINA

Supercritical CO2 extraction of bioactive compounds from radish leaves: Yield, antioxidant capacity and cytotoxicity

JOURNAL OF SUPERCRITICAL FLUIDS; Año: 2018 vol. 135 p. 78 - 83

ELSA URIBE; ANTONIO VEGA-GÁLVEZ; VALENTINA HEREDIA; ALEX PASTEN; KARINA DI SCALA

An edible red seaweed (Pyropia orbicularis): influence of vacuum drying on physicochemical composition, bioactive compounds, antioxidant capacity, and pigments

JOURNAL OF APPLIED PHYCOLOGY; Lugar: Berlin; Año: 2018 p. 673 - 683

MAZZUCOTELLI, CINTIA A.; GONZÁLEZ-AGUILAR, GUSTAVO A.; VILLEGAS-OCHOA, MÓNICA A.; DOMÍNGUEZ-AVILA, ABRAHAM J.; ANSORENA, MARÍA R.; DI SCALA, KARINA C.

Chemical characterization and functional properties of selected leafy vegetables for innovative mixed salads

JOURNAL OF FOOD BIOCHEMISTRY; Año: 2017

ROSARIO GOYENECHE; DI SCALA KARINA; SARA ROURA

Hurdle technology for minimally processed radishes: A response surface methodology approach

Journal of Food Measurement and Characterization; Año: 2016 vol. 10 p. 794 - 803

ANTONIO VEGA-GÁLVEZ; ROMINA DIAZ; LOPEZ PASTEN, JESSICA; MARIA JOSÉ GALOTTO; JUAN E. REYES; MARIO PEREZ-WON; LUIS PUENTE DÍAZ; KARINA DI SCALA

Assessment of quality parameters and microbial characteristics of Cape gooseberry pulp (Physalis peruviana L.) subjected to high hydrostatic pressure treatment

FOOD AND BIOPRODUCTS PROCESSING; Año: 2016 vol. 97 p. 30 - 40

ROSARIO GOYENECHE; SARA ROURA; ALEJANDRA PONCE; ANTONIO VEGA-GÁLVEZ; ISSIS QUISPE-FUENTES; ELSA URIBE; KARINA DI SCALA

Chemical characterization and antioxidant capacity of red radish (Raphanus sativus L.) leaves and roots

Journal of Functional Foods; Año: 2015 vol. 16 p. 256 - 264

MARIA JOSE TORRES; LÓPEZ JESSICA; ANTONIO VEGA-GÁLVEZ; MARIA JOSÉ GALOTTO; MARIO PEREZ-WON; KARINA DI SCALA

IMPACT OF HIGH HYDROSTATIC PRESSURE ON PHYSICO-CHEMICAL CHARACTERISTICS, NUTRITIONAL CONTENT AND FUNCTIONAL PROPERTIES OF CAPE GOOSEBERRY PULP (PHYSALIS PERUVIANA L.)

JOURNAL OF FOOD PROCESSING AND PRESERVATION; Lugar: Londres; Año: 2015 p. 2844 - 2855

ROSARIO GOYENECHE; KARINA DI SCALA; GABRIELA GOÑI; ANTONIO VEGA-GÁLVEZ; ISSIS QUISPE-FUENTES; SARA ROURA

APPLICATION OF ASCORBIC ACID AND MILD HEAT SHOCK TO IMPROVE SHELF LIFE AND ENSURE MICROBIAL SAFETY OF SLICED RADISH (RAPHANUS SATIVUS L.)

JOURNAL OF FOOD PROCESSING AND PRESERVATION; Lugar: Londres; Año: 2015 vol. 39 p. 3022 - 3031

ANTONIO VEGA-GÁLVEZ; LILIANA ZURA; LEMUS MONDACA, ROBERTO; JAVIER MARTINEZ-MONZÓ; ISSIS QUISPE-FUENTES; LUIS PUENTE; KARINA DI SCALA

Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.)

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2015 vol. 52 p. 2304 - 2311

ELSA URIBE; ALEX PASTEN; LEMUS MONDACA, ROBERTO; ANTONIO VEGA-GÁLVEZ; ISSIS QUISPE-FUENTES; JAIME ORTIZ; DI SCALA, KARINA

COMPARISON OF CHEMICAL COMPOSITION, BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY OF THREE OLIVE-WASTE CAKES

JOURNAL OF FOOD BIOCHEMISTRY; Lugar: Londres; Año: 2015 p. 189 - 198

ELSA URIBE; LEMUS MONDACA, ROBERTO; ANTONIO VEGA-GÁLVEZ; MARCELA ZAMORANO; ISSIS QUISPE; ALEX PASTEN; DI SCALA, KARINA

Influence of process temperature on drying kinetics, physicochemical properties and antioxidant capacity of the olive-waste cake.

FOOD CHEMISTRY; Lugar: Amsterdam; Año: 2014 vol. 147 p. 170 - 176

ANTONIO VEGA-GÁLVEZ; LÓPEZ JESSICA; MA JOSÉ TORRES-OSANDÓN; MA JOSÉ GALOTTO; LUIS PUENTE DÍAZ; ISSIS QUISPE-FUENTES; DI SCALA, KARINA

High hydrostatic pressure effect on chemical composition, colour, phenolic acids and antioxidant capacity of Cape gooseberry pulp (Physalis peruviana L.)

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2014 vol. 58 p. 519 - 526

YISSLEEN NUÑEZ-MANCILLA; ANTONIO VEGA-GÁLVEZ; MARIO PEREZ-WON; LILIANA ZURA; PURIFICACIÓN GARCIA-SEGOVIA; KARINA DI SCALA

Effect of Osmotic Dehydration Under High Hydrostatic Pressure on Microstructure, Functional Properties and Bioactive Compounds of Strawberry (Fragaria Vesca)

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2014 vol. 7 p. 516 - 524

AYALA APONTE, ADOLFO; SENA COCK, LILIANA; LIBREROS-TRIANA, JIMENA; PRIETO, CLAUDIA; DI SCALA, KARINA

Influence of osmotic pre-treatment on convective drying of yellow pitahaya

DYNA; Lugar: Medellín; Año: 2014 vol. 81 p. 145 - 151

ELSA URIBE; LEMUS MONDACA, ROBERTO; ALEX PASTEN; SEBASTIAN ASTUDILLO; ANTONIO VEGA-GÁLVEZ; LUIS PUENTE DÍAZ; DI SCALA, KARINA

Dehydrated olive-waste cake as a source of high value-added bioproduct: Drying kinetics, physicochemical properties, and bioactive compounds

CHILEAN JOURNAL OF AGRICULTURAL RESEARCH; Lugar: Chillán; Año: 2014 vol. 74 p. 293 - 301

ROSARIO GOYENECHE; SARA ROURA; KARINA DI SCALA

Principal component and hierarchical cluster analysis to select hurdle technologies for minimal processed radishes

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2014 vol. 57 p. 522 - 529

ROSARIO GOYENECHE; MARIA VICTORIA AGUERO; SARA ROURA; KARINA DI SCALA

Application of citric acid and mild heat shock to minimally processed sliced radish: color evaluation

POSTHARVEST BIOLOGY AND TECHNOLOGY; Lugar: Amsterdam; Año: 2014 vol. 93 p. 106 - 113

YISSLEEN NUÑEZ-MANCILLA; MARIO PEREZ-WON; ELSA URIBE; ANTONIO VEGA-GÁLVEZ; KARINA DI SCALA

Osmotic dehydration under high hydrostatic pressure: effects on antioxidant activity, total phenolic compounds, vitamin C and colour of strawberry (Fragaria vesca).

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2013 vol. 52 p. 151 - 156

ELSA URIBE; LEMUS MONDACA, ROBERTO; ANTONIO VEGA-GÁLVEZ; LORENA LOPEZ; KARINA PEREIRA; LÓPEZ JESSICA; KONG AH-HEN; KARINA DI SCALA

Quality characterization of olive-waste cake during hot air drying: Nutritional aspects and antioxidant activity

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2013 vol. 6 p. 1207 - 1217

LUIS PUENTE DÍAZ; KHONG, AH-HEN; ANTONIO VEGA-GÁLVEZ; LEMUS MONDACA, ROBERTO; DI SCALA, KARINA

Combined Infrared-Convective Drying of Murta (Ugni molinae Turcz) Berries: Kinetic Modelling and Quality Assessment

DRYING TECHNOLOGY; Lugar: Londres; Año: 2013 vol. 31 p. 329 - 338

ROSARIO GOYENECHE; DI SCALA, KARINA; SARA ROURA

Biochemical characterization and thermal inactivation of polyphenoloxidase from radish (Raphanus Sativus var Sativus)

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2013 vol. 54 p. 57 - 62

LÓPEZ JESSICA; ANTONIO VEGA-GÁLVEZ; MARIA JOSE TORRES; ROBERTO LEMUS-MONDACA; ISSIS QUISPE; KARINA DI SCALA

EFFECT OF DEHYDRATION TEMPERATURE ON PHYSICO-CHEMICAL PROPERTIES AND ANTIOXIDANT CAPACITY OF CAPE GOOSEBERRY (Physalis peruviana L.)

CHILEAN JOURNAL OF AGRICULTURAL RESEARCH; Lugar: Chillán; Año: 2013 vol. 73 p. 293 - 300

PUENTE-DIAZ, LUIS; ECHEGARAY-PACHECO, ERIC; CASTRO-MONTERO, EDUARDO; DI SCALA, KARINA

APPLICATION OF MATHEMATHICAL MODELS TO INFRARED ASSISTED DRYING PROCESS OF LEMON WASTE (Citrus limon (L.) Burm. F. Cv. Genova)

DYNA; Lugar: Medellín; Año: 2013 vol. 181 p. 91 - 97

DI SCALA, KARINA; GUSTAVO MESCHINO; ANTONIO VEGA-GÁLVEZ; LEMUS MONDACA, ROBERTO; SARA ROURA; RODOLFO MASCHERONI

An artificial neural network model for prediction of quality characteristics of apples during convective dehydration

CIêNCIA E TECNOLOGIA DE ALIMENTOS; Año: 2013 vol. 33 p. 411 - 416

LILIANA ZURA; ELSA URIBE; ROBERTO LEMUS-MONDACA; JORGE SAAVEDRA-TORRICO; ANTONIO VEGA-GÁLVEZ; KARINA DI SCALA

Rehydration Capacity of Chilean Papaya (Vasconcellea pubescens): Effect of Process Temperature on Kinetic Parameters and Functional Properties

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2013 vol. 6 p. 844 - 850

LILIANA ZURA; ANTONIO VEGA-GÁLVEZ; LEMUS MONDACA, ROBERTO; KONG AH-HEN; DI SCALA, KARINA

Effect of temperature on rehydration kinetics, texture, antioxidant capacity and functional properties of red pepper (Capsicum annuum, L. var. Hungarian)

JOURNAL OF FOOD PROCESSING AND PRESERVATION; Año: 2013 vol. 37 p. 74 - 850

ANTONIO VEGA-GÁLVEZ; KONG AH-HEN; MARCELO CHACANA; JUDITH VERGARA; JAVIER MARTINEZ-MONZÓ; PURIFICAIÓN GARCIA-SEGOVIA; LEMUS MONDACA, ROBERTO; KARINA DI SCALA

Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices

FOOD CHEMISTRY; Año: 2012 vol. 132 p. 51 - 59

M.R. ANSORENA; VICTORIA AGUERO; GABRIELA GOÑI; SARA ROURA; ALEJANDRA PONCE; ROSARIO MOREIRA; DI SCALA, KARINA

Assessment of lettuce quality during storage at low relative humidity using Global Stability Index methodology.

CIêNCIA E TECNOLOGIA DE ALIMENTOS; Año: 2012 vol. 32 p. 1 - 8

ANTONIO VEGA-GÁLVEZ; CLAUDIA GIOVAGNOLI; MARIO PEREZ-WON; JUAN E. REYES; JUDITH VERGARA; MARGARITA MIRANDA; ELSA URIBE; KARINA DI SCALA

Application of high hydrostatic pressure to aloe vera (Aloe barbadensis Miller) gel: Microbial inactivation and evaluation of quality parameters

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; Año: 2012 vol. 13 p. 57 - 63

KARINA DI SCALA; ANTONIO VEGA-GÁLVEZ; KONG AH-HEN; YISSLEEN NUÑEZ-MANCILLA; GIPSY TABILO- MINIZAGA; MARIO PEREZ-WON; CLAUDIA GIOVAGNOLI

Chemical and physical properties of Aloe vera (Aloe barbadensis Miller) gel stored after high hydrostatic pressure processing

CIêNCIA E TECNOLOGIA DE ALIMENTOS; Año: 2012 vol. 32 p. 1 - 8

ANTONIO VEGA-GÁLVEZ; ELENA LARA; VERÓNICA FLORES; KARINA DI SCALA; ROBERTO LEMUS-MONDACA

Effect of Selected Pretreatments on Convective Drying Process of Blueberries (var. O?neil)

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2012 vol. 5 p. 2797 - 2804

MARGARITA MIRANDA; ANTONIO VEGA-GÁLVEZ; MARIELA SANDERS; JÉSSICA LÓPEZ; ROBERTO LEMUS-MONDACA; ENRIQUE MARTINEZ; KARINA DI SCALA

Modelling the Water Sorption Isotherms of Quinoa Seeds (Chenopodium quinoa Willd.) and Determination of Sorption Heats

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2012 vol. 5 p. 1686 - 1693

ELSA URIBE; MARGARITA MIRANDA; ANTONIO VEGA-GÁLVEZ; ISSIS QUISPE; RODRIGO CLAVERÍA; KARINA DI SCALA

Mass transfer modeling during osmotic dehydration of Jumbo Squid (Dosidicus gigas): Influence of temperature on diffusion coefficients and kinetic parameters

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2011 vol. 44 p. 320 - 326

ANTONIO VEGA-GÁLVEZ; MARGARITA MIRANDA; RODRIGO CLAVERÍA; ISSIS QUISPE; JUDITH VERGARA; ELSA URIBE; HECTOR PAEZ; KARINA DI SCALA

Effect of Air Temperature on Drying Kinetics and Quality Characteristics of Osmo-treated Jumbo Squid (Dosidicus gigas)

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2011 vol. 44 p. 16 - 23

YISSLEEN NUÑEZ-MANCILLA; MARIO PEREZ-WON; ANTONIO VEGA-GALVEZ; VIVIANA ARIAS; GIPSY TABILO-MUNIZAGA; VILBETT BRIONES-LABARCA; LEMUS MONDACA, ROBERTO; KARINA DI SCALA

Modeling mass transfer during osmotic dehydration of strawberries under high hydrostatic pressure conditions

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; Año: 2011 vol. 12 p. 338 - 343

KARINA DI SCALA; ANTONIO VEGA-GÁLVEZ; ELSA URIBE; ROMINA OYANADEL; MARGARITA MIRANDA; JUDITH VERGARA; ISSIS QUISPE; LEMUS MONDACA, ROBERTO

Changes of quality characteristics of pepino fruit (Solanum muricatum Ait) during convective drying

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2011 vol. 46 p. 746 - 753

TELLO IRELAND, CRISITIAN; LEMUS MONDACA, ROBERTO; ANTONIO VEGA-GÁLVEZ; LOPEZ PASTEN, JESSICA; DI SCALA, KARINA

Infuence of hot-air temperature on drying kinetics, functional properties, colour, phycobiliproteins, antioxidant capacity, texture and agar yield of alga Gracilaria chilensis

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2011 vol. 44 p. 2112 - 2118

ANTONIO VEGA-GÁLVEZ; ELSA URIBE; MARIO PEREZ; GIPSY TABILO-MUNIZAGA; JUDITH VERGARA; PURIFICACIÓN GARCIA-SEGOVIA; ELENA LARA; KARINA DI SCALA

Effect of high hydrostatic pressure pretreatment on drying kinetics, antioxidant activity, firmness and microstructure of Aloe Vera (Aloe Barbadensis Miller) gel

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2011 vol. 44 p. 384 - 391

ELSA URIBE; ANTONIO VEGA-GÁLVEZ; KARINA DI SCALA; ROMINA OYANADEL; JORGE SAAVEDRA TORRICO; MARGARITA MIRANDA

Characteristics of Convective Drying of Pepino Fruit (Solanum muricatum Ait.): Application of Weibull Distribution

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2011 vol. 4 p. 1349 - 1356

MARGARITA MIRANDA; ANTONIO VEGA-GÁLVEZ; ELSA URIBE; LÓPEZ JESSICA; ENRIQUE MARTINEZ; MA. JOSÉ RODRIGUEZ; ISSIS QUISPE; DI SCALA, KARINA

Physico-chemical analysis, antioxidant capacity and vitamins of six ecotypes of chilean quinoa (Chenopodium quinoa Willd)

Procedia Food Science; Año: 2011 vol. 1 p. 1439 - 1446

VEGA-GÁLVEZ ANTONIO; DAGNINO-SUBIABRE ALEXIES; TERREROS GONZALO; LÓPEZ JESSICA; MIRANDA MARGARITA; KARINA DI SCALA

Study of convective drying process of quinoa-supplemented feed for laboratory rats: mathematical modelling

BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY; Año: 2011 vol. 54 p. 161 - 171

ANTONIO VEGA-GÁLVEZ; MARGARITA MIRANDA; LUIS PUENTE DÍAZ; LORENA LOPEZ; KATIA RODRIGUEZ; KARINA DI SCALA

EFFECTIVE MOISTURE DIFFUSIVITY DETERMINATION AND MATHEMATICAL MODELLING OF THE DRYING CURVES OF THE OLIVE-WASTE CAKE

BIORESOURCE TECHNOLOGY; Año: 2010 vol. 101 p. 7265 - 7270

MARGARITA MIRANDA; ANTONIO VEGA-GÁLVEZ; JÉSSICA LÓPEZ; GLORIA PARADA; MARIELA SANDERS; MARIO ARANDA; ELSA URIBE; KARINA DI SCALA

Impact of air-drying temperature on nutritional properties, total phenolic content and antioxidant capacity of quinoa seeds (Chenopodium quinoa Willd.)

Industrial Crops and Products; Año: 2010 vol. 32 p. 258 - 263

M.R. ANSORENA ; K.C. DI SCALA

PREDICTING THERMAL RESPONSE OF CONDUCTIVE FOODS DURING START-UP OF PROCESS EQUIPMENT USING TRANSFER FUNCTIONS

JOURNAL OF FOOD PROCESS ENGINEERING; Año: 2010 vol. 31 p. 168 - 181

MARGARITA MIRANDA; ANTONIO VEGA-GÁLVEZ; PURIFICACIÓN GARCIA-SEGOVIA; DI SCALA, KARINA; JOHN SHI; SOPHIE XUE; ELSA URIBE

Effect of temperature on structural properties of Aloe vera (Aloe barbadensis Miller) gel and Weibull distribution for modelling drying process

FOOD AND BIOPRODUCTS PROCESSING; Año: 2010 vol. 88 p. 138 - 144

JESSICA LÓPEZ; ELSA URIBE; ANTONIO VEGA-GÁLVEZ; MARGARITA MIRANDA; JUDITH VERGARA; EDUARDO GONZALES; KARINA DI SCALA

Effect of Air Temperature on Drying Kinetics, Vitamin C, Antioxidant Activity, Total Phenolic Content, Non-enzymatic Browning and Firmness of Blueberries Variety O´Neil

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2010 vol. 3 p. 772 - 777

ROBERTA ANSORENA; GABRIELA GOÑI; VICTORIA AGUERO; SARA ROURA; KARINA DI SCALA

Application of the General Stability Index method to assess the quality of butter lettuce during postharvest storage using a multi-quality indices analysis

JOURNAL OF FOOD ENGINEERING; Año: 2009 vol. 92 p. 317 - 323

ANTONIO VEGA-GÁLVEZ; KARINA DI SCALA; KATIA RODRÍGUEZ; ROBERTO LEMUS-MONDACA; MARGARITA MIRANDA; JESSICA LÓPEZ; MARIO PÉREZ-WON

Effects of air-drying temperature on physico-chemical properties, antioxidant capacity and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian)

FOOD CHEMISTRY; Año: 2009 vol. 117 p. 647 - 653

ANTONIO VEGA-GÁLVEZ; JESSICA LÓPEZ; MARGARITA MIRANDA; KARINA DI SCALA; FRANCISCO YAGMAN; ELSA URIBE

Mathematical modelling of Moisture Sorption Isotherms and Determination of Isosteric Heat of Blueberry variety O´neil

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2009 vol. 44 p. 2033 - 2041

KARINA DI SCALA ; GUILLERMO CRAPISTE

Drying kinetics and quality changes during drying of red pepper

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2008 vol. 41 p. 789 - 795

MARIELA GLAVINA; KARINA DI SCALA; CARLOS DEL VALLE

Effect of dimensions on the cooling rate of whole potatoes applying transfer functions

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2007 vol. 40 p. 1694 - 1697

MARIELA Y. GLAVINA; KARINA C. DI SCALA; ROBERTA ANSORENA; CARLOS E. DEL VALLE

Estimation of thermal diffusivity of foods using transfer functions

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2006 vol. 39 p. 455 - 459