PARADA, ROMINA B.; MARGUET, EMILIO; CAMPOS, CARMEN; VALLEJO, MARISOL

Improved antioxidant capacity of three Brassica vegetables by two-step controlled fermentation using isolated autochthone strains of the genus Leuconostoc spp. and Lactiplantibacillus spp

Food Chemistry: Molecular Sciences; Lugar: Amsterdam; Año: 2023 vol. 6

GALANTE, NADIA; PALAVECINO PRPICH, NOELIA; CAMPOS, CARMEN; CAYRÉ, MARÍA ELISA; CASTRO, MARCELA

Alternative culture medium design for biomass production of autochthonous meat starter Latilactobacillus sakei sp. sakei ACU-2

Scientific Reports; Año: 2023 vol. 13

MONDRAGON PORTOCARRERO, ALICIA DEL CARMEN; CAMPOS, CARMEN ADRIANA; MIRANDA LOPEZ, JOSE MANUEL

Editorial: From sea to fork: novel seafood and effects on human health

Frontiers in Nutrition; Lugar: Lausana; Año: 2023 vol. 10

RIVERA DE LA CRUZ, JOVANY FORTINO; SCHELEGUEDA, LAURA INÉS; DELCARLO, SOFÍA BELÉN; GLIEMMO, MARÍA FERNANDA; CAMPOS, CARMEN ADRIANA

Antimicrobial Activity of Essential Oils in Vapor Phase In Vitro and Its Application in Combination with Lactic Acid to Improve Chicken Breast Shelf Life

Foods; Lugar: Amsterdam; Año: 2023 vol. 12

ZALAZAR, ALDANA L; LARA, VIRGINA M; GLIEMMO, MARÍA F; CAMPOS, CARMEN A

Effect of humectants and Zygosaccharomyces bailii inoculation on the physical stability of oil-in-water emulsions modeling salad dressings

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2022

CARLOS OTALORA GONZALEZ; LAURA I SCHELEGUEDA; VICTOR PIZONES RUIZ HENESTROSA; CARMEN A. CAMPOS; MARÍA F BASANTA; LÍA N GERSCHENSON

Cassava Starch Films with Anthocyanins and Betalains from Agroindustrial by-Products: Their Use for Intelligent Label Development

Foods; Año: 2022 vol. 11

LARA, VIRGINIA M.; MENDONÇA, CARLOS M.N.; SILVA, FRANCISCO V.S.; MARGUET, EMILIO R.; VALLEJO, MARISOL; CONVERTI, ATTILIO; VARANI, ALESSANDRO M.; GLIEMMO, MARÍA F.; CAMPOS, CARMEN A.; OLIVEIRA, RICARDO P.S.

Characterization of Lactiplantibacillus plantarum Tw226 strain and its use for the production of a new membrane-bound biosurfactant

JOURNAL OF MOLECULAR LIQUIDS; Año: 2022 vol. 363

DELCARLO, SOFÍA BELÉN; MERLY, MARIE; GLIEMMO, MARÍA FERNANDA; VALLEJO, MARISOL; SCHELEGUEDA, LAURA INÉS; CAMPOS, CARMEN ADRIANA

Essential oil in vapor phase in combination with Enterococcus mundtii STw38 to improve refrigerated hake fillets shelf-life

FOOD CONTROL; Año: 2022 vol. 138

MALENA M. GONZÁLEZ; ALDANA ZALAZAR; PEDREIRA JULIETA; CARMEN A. CAMPOS; M F GLIEMMO

Lemongrass and cinnamon oil nanoemulsions: Formulation and study of their physical stability and activity against Zygosaccharomyces bailii

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: London; Año: 2020 vol. 27 p. 485 - 498

SCHELEGUEDA, LAURA INÉS; ZALAZAR, ALDANA LOURDES; HERBAS, ELIZETH TANIA; GLIEMMO, MARÍA FERNANDA; CAMPOS, CARMEN ADRIANA

Effect of gellan gum, xylitol and natamycin on Zygosaccharomyces bailii growth and rheological characteristics in low sugar content model systems

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES; Año: 2020 vol. 164 p. 1657 - 1664

V, BRUSA; M, PRIETO; C.A, CAMPOS; S, EPSZTEYN; A, CUESTA; V, RENAUD; G, SCHEMBRI; M, VANZINI; S, MICHANIE; G, LEOTTA; M, SIGNORINI

Quantitative risk assessment of listeriosis associated with fermented sausage and dry-cured pork shoulder consumption in Argentina

FOOD CONTROL; Año: 2020 vol. 123

SCHELEGUEDA, LAURA INÉS; ZALAZAR, ALDANA LOURDES; HERBAS, ELIZETH TANIA; GLIEMMO, MARÍA FERNANDA; CAMPOS, CARMEN ADRIANA

Effect of gellan gum, xylitol and natamycin on Zygosaccharomyces bailii growth and rheological characteristics in low sugar content model systems

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES; Año: 2020 vol. 164 p. 1657 - 1664

CARMEN A. CAMPOS; JOSE MARIA MIRANDA; MARCOS TRIGO; JORGE BARROS VELAQUEZ; SANTIAGO AUBORG

Effect of alga Undaria pinnatifida ("wakame") extract on the quality evolution of chilled megrim (Lepidorhombus whiffiagonis)

BULGARIAN CHEMICAL COMMUNICATIONS; Año: 2019 vol. 51 p. 137 - 143

FERRICCIONI, NATALIA; MATEUCCI, RICARDO; ZANGRANDO, AGUSTINA; SANTANA, SUSANA; CAMPOS, CARMEN A

Effect of decontamination treatment on the quality of dehydrated thyme, coriander, and mustard

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Año: 2019 vol. 25 p. 579 - 587

BARBOSA, ROBERTA G.; TRIGO, MARCOS; CAMPOS, CARMEN A.; AUBOURG, SANTIAGO P.

Preservative Effect of Algae Extracts on Lipid Composition and Rancidity Development in Brine-Canned Atlantic Chub Mackerel (Scomber colias)

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY; Año: 2019 vol. 121

DELCARLO, SOFIA BELÉN; PARADA, ROMINA; SCHELEGUEDA, LAURA INES; VALLEJO, MARISOL; MARGUET, EMILIO ROGELIO; CAMPOS, CARMEN ADRIANA

From the isolation of bacteriocinogenic LAB strains to the application for fish paste biopreservation

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2019 vol. 110 p. 239 - 246

ZALAZAR, ALDANA L.; GLIEMMO, MARÍA F.; SORIA, MARCELO; CAMPOS, CARMEN A.

Modelling growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum and sodium chloride concentrations

FOOD RESEARCH INTERNATIONAL; Año: 2018 vol. 116 p. 916 - 924

ALDANA ZALAZAR; MALENA M. GONZÁLEZ; GLIEMMO, MARÍA FERNANDA; CARMEN A. CAMPOS

A colorimetric assay using tetrazolium salts with an electron mediator to evaluate yeast growth in opaque dispersed systems

SDRP Journal of Food Science & Technology; Año: 2018 vol. 3 p. 233 - 240

ZALAZAR, ALDANA L.; GLIEMMO, MARÍA F.; SORIA, MARCELO; CAMPOS, CARMEN A.

Data supporting the growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces

Data in Brief; Año: 2018 vol. 21 p. 1014 - 1018

RIVAS, FRANCO PAOLO; CAYRÉ, MARÍA ELISA; CAMPOS, CARMEN A.; CASTRO, MARCELA P.

Natural and artificial casings as bacteriocin carriers for the biopreservation of meats products

JOURNAL OF FOOD SAFETY; Año: 2018 vol. 38

RIVAS, FRANCO PAOLO; CAYRÉ, MARÍA ELISA; CAMPOS, CARMEN A.; CASTRO, MARCELA P.

Natural and artificial casings as bacteriocin carriers for the biopreservation of meats products

JOURNAL OF FOOD SAFETY; Año: 2018 vol. 38

SCHELEGUEDA, LAURA INÉS; ZALAZAR, ALDANA LOURDES; HRACEK, VICTORIA MARIEL; GLIEMMO, MARÍA FERNANDA; CAMPOS, CARMEN ADRIANA

Effect of steviosides and potassium sorbate on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified model aqueous systems

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2017 vol. 79 p. 659 - 663

ALDANA ZALAZAR; MARÍA F GLIEMMO; CARMEN A. CAMPOS

Effect of stabilizers, oil level and structure on the growth of Z. Bailii and on physical stability of model acid sauces

FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2016 vol. 85 p. 200 - 208

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

Inhibitory effect and cell damage on bacterial flora of fish caused by chitosan, nisin and sodium lactate

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES; Lugar: Amsterdam; Año: 2016 vol. 83 p. 396 - 402

A. ZALAZAR; M F GLIEMMO; CARMEN A. CAMPOS

Data on the physical characterization of oil in water emulsions

Data in Brief; Lugar: Holanda; Año: 2016 vol. 9 p. 96 - 99

LAURA I. SCHELEGUEDA; SOFÍA B DELCARLO; MARÍA F GLIEMMO; CARMEN A. CAMPOS

Effect of antimicrobial mixtures and modified atmosphere packaging on the quality of Argentine hake (Merluccius hubbsi) burgers

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2016 vol. 68 p. 258 - 264

LAURA I SCHELEGUEDA; MARISOL VALLEJO; MARÍA F GLIEMMO; EMILIO R. MARGUET; CARMEN A. CAMPOS

synergistic antimicrobial action and potential application for fish preservation of a bacteriocin produced by Enterococcus mundtii isolated from Odontesthes platensis

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2015 vol. 64 p. 794 - 801

MARÍA F GLIEMMO; MARÍA ANDREA MONTAGNANI; LAURA I SCHELEGUEDA; MALENA M. GONZÁLEZ; CARMEN A. CAMPOS

Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Año: 2015 vol. 22 p. 122 - 131

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

Bacteriocinogenic Lactic Acid Bacteria of Caprine Products from Chaco- Argentina

International Journal of Food Processing Technology; Año: 2014 vol. 1 p. 32 - 40

MARÍA F GLIEMMO; MARÍA E LATORRE; PATRICIA NARVAIZ; CARMEN A. CAMPOS; LÍA N GERSCHENSON

Effect of gamma irradiation and storage time on microbial growth and physicochemical characteristics of pumpkin (Cucurbita Moschata Duchesne ex Poiret) puree

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: London; Año: 2014 vol. 20 p. 71 - 80

RIVAS, FRANCO; CASTRO MARCELA P; VALLEJO MARISOL; MARGUET EMILIO; CARMEN A. CAMPOS

Sakacin Q produced by Lactobacillus curvatus ACU-1:

MEAT SCIENCE; Lugar: Amsterdam; Año: 2014 vol. 97 p. 475 - 479

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

Bacteriocinogenic Lactic Acid Bacteria of Caprine Products from Chaco- Argentina

International Journal of Food Processing Technology; Año: 2014 vol. 1 p. 32 - 40

MARÍA F GLIEMMO; MARÍA E LATORRE; PATRICIA NARVAIZ; CARMEN A. CAMPOS; LÍA N GERSCHENSON

Effect of gamma irradiation and storage time on microbial growth and physicochemical characteristics of pumpkin (Cucurbita Moschata Duchesne ex Poiret) puree

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: London; Año: 2014 vol. 20 p. 71 - 80

MARÍA F GLIEMMO; LAURA I SCHELEGUEDA; LÍA N GERSCHENSON; CARMEN A. CAMPOS

Effect of aspartame and other additives on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified aqueous systems

FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2013 vol. 53 p. 209 - 217

LAURA I SCHELEGUEDA; MARÍA F GLIEMMO; CARMEN A. CAMPOS

Antimicrobial Synergic Effect of Chitosan with Sodium Lactate, Nisin or Potassium Sorbate against the Bacterial Flora of Fish

Journal of Food Research; Lugar: Toronto; Año: 2012 vol. 1 p. 272 - 281

RIVAS, FRANCO; CASTRO MARCELA P; VALLEJO MARISOL; MARGUET EMILIO; CARMEN A. CAMPOS

Antibacterial potential of Enterococcus faecium strains isolated from ewes’ milk and cheese.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2012 vol. 46 p. 428 - 436

MARCELA P. CASTRO; NORA PALAVECINO; CRISTIAN HERMAN; MARÍA CAYRE; CARMEN A. CAMPOS

Influence of several gums on the growth and the production of a bacteriocin like substance from Lactobacillus curvatus/sakei ACU-1.

FOOD CONTROL; Lugar: Amsterdam; Año: 2012 vol. 28 p. 52 - 54

CAMPOS, CA, GERSCHENSON, LN Y FLORES S:K

Development Development of edible films and coatings with antimicrobial activity

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2011 vol. 4 p. 849 - 875

CASTRO, MP; PALAVECINO, NOELIA; HERMAN, C; GARRO, O.A; CAMPOS, C.A

Lactic acid bacteria isolated from artisanal dry sausages: characterization of antibacterial compounds and study of the factors affecting bacteriocin production.

MEAT SCIENCE; Lugar: Amsterdam; Año: 2011 vol. 87 p. 321 - 329

M. F. GLIEMMO, M. E. LATORRE, L.N. GERSCHENSON AND C. A. CAMPOS

Effect of sweet solutes on the quality of a pumpkin puree (Cucurbita moschata, Duchesne ex Poiret) preserved by the hurdle technology

JOURNAL OF FOOD PROCESSING AND PRESERVATION; Año: 2010 vol. 34 p. 1024 - 1040

V. M HRACEK, M. F. GLIEMMO AND C. A. CAMPOS

Effect of Steviosides and System Composition on Stability and Antimicrobial Action of Sorbates

FOOD RESEARCH INTERNATIONAL; Lugar: Londres; Año: 2010 vol. 43 p. 2171 - 2175

M.F. GLIEMMOA, B, M.E. LATORREA, C, L.N. GERSCHENSONA, B AND C.A. CAMPOS

Color stability of pumpkin (Cucurbita moschata, Duchesne ex Poiret) puree during

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2009 vol. 42 p. 196 - 201

DE ESCALADA PLA, M.F., CAMPOS, C.A., GERSCHENSON, L.N., ROJAS, A.M

Pumpkin (Cucurbita moschata Duchesne ex Poiret) mesocarp tissue as a food matrix for supplying iron in a food product

JOURNAL OF FOOD ENGINEERING; Lugar: Londres; Año: 2009 vol. 92 p. 361 - 369

MARÍA B.VÁSCONEZ, SILVIA K. FLORES, CARMEN. A. CAMPOS, JUAN. ALVARADO, LÍA N. GERSCHENSON

Antimicrobial activity and physical properties of chitosan -tapioca starch based edible films and coatings

FOOD RESEARCH INTERNATIONAL; Lugar: Londres; Año: 2009 vol. 42 p. 762 - 769

, MARCELA P. CASTRO, ANA M. ROJAS CARMEN A. CAMPOS , LÍA N. GERSCHENSON

Effect of preservatives, tween 20, oil content and emulsion structure on the survival of Lactobacillus fructivorans in model salad dressings

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2009 vol. 42 p. 1428 - 1434

MARÍA B.VÁSCONEZ, SILVIA K. FLORES, CARMEN. A. CAMPOS, JUAN. ALVARADO, LÍA N. GERSCHENSON

Antimicrobial activity and physical properties of chitosan -tapioca starch based edible films and coatings

FOOD RESEARCH INTERNATIONAL; Lugar: Londres; Año: 2009 vol. 42 p. 762 - 769

GLIEMMO, M.F., CALVIÑO, A M, TAMASI, GERSCHENSON, L.N. AND CAMPOS, C.A.

Interactions between aspartame, glucose and xylitol in aqueous systems containing potassium sorbate

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2008 vol. 41 p. 611 - 629

FLORES, S, COMTE, A, CAMPOS, C, GERSCHENSON, L AND DEL NOBILE

Mass transport properties of tapioca based active edible film

JOURNAL OF FOOD ENGINEERING; Lugar: Londres; Año: 2007 vol. 81 p. 580 - 586

SILVIA FLORES- CARMEN CAMPOS- LÍA GERSCHENSON

Antimicrobial perfomance of potassium sorbate supported in tapioca starch edible films

EUROPEAN FOOD RESEARCH AND TECHNOLOGY; Lugar: Berlin; Año: 2007 vol. 225 p. 375 - 384

M F.GLIEMMO, C A. CAMPOS AND L N. GERSCHENSON

Effect of sweet humectants and potassium sorbate on the thermal inactivation of Z bailii in model aqueous systems

FOOD RESEARCH INTERNATIONAL; Lugar: Londres; Año: 2006 vol. 39 p. 480 - 485

M F.GLIEMMO, C A. CAMPOS. AND L N. GERSCHENSON

Effect of some humectants and potassium sorbate on the growth of Z bailii in model aqueous systems ressembling low sugar products

JOURNAL OF FOOD ENGINEERING; Lugar: Londres; Año: 2006 vol. 77 p. 761 - 770

C. A CAMPOS, O RODRIGUEZ, P CALO MATA, M PRADO AND J BARROS VELAZQUEZ

Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima).

FOOD RESEARCH INTERNATIONAL; Lugar: Londres; Año: 2006 vol. 39 p. 356 - 364

C. A CAMPOS,V LOSADA. S. AUBOURG, O RODRIGUEZ AND J BARROS VELAZQUEZ

Evaluation of an ozone slurry ice combined refrigeration system for the storage of farmed turbot (Psetta maxima).

FOOD CHEMISTRY; Lugar: Londres; Año: 2006 vol. 97 p. 223 - 230

M F.GLIEMMO, C A. CAMPOS. AND L N. GERSCHENSON

Effect of some humectants and potassium sorbate on the growth of Z bailii in model aqueous systems ressembling low sugar products

JOURNAL OF FOOD ENGINEERING; Lugar: Londres; Año: 2006 vol. 77 p. 761 - 770

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

Effect of storage in ozonised slurry ice on the sensory and microbial quality of sardine,(sardine pilchardus).

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY; Lugar: Londres; Año: 2005 vol. 103 p. 121 - 130

M P. CASTRO, L N. GERSCHENSON AND C A. CAMPOS

Stability of sorbates in the presence of EDTA: effect of pH, packaging material and sequestrant level

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: San Francisco; Año: 2005 vol. 85 p. 328 - 332

DELLA ROCCA P.,LANGUASCO M., GUTIERREZ M., DE ESCALADA PLA M., BELCUORE H., CAMPOS C

Evaluación de la capacidad antioxidante de extractos etanólicos obtenidos a

Proyecciones; Lugar: Buenos Aires; Año: 2004 p. 59 - 62

OFMAN MARIANA; CAMPOS CARMEN; GERSCHENSON, LIA N

Effect of preservatives on the functional properties of tapioca starch: analysis of interactions

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2004 vol. 37 p. 355 - 361

GLIEMMO, MARÍA F.; CAMPOS, CARMEN A; GERSCHENSON, LIA N

Effect of Sweet Humectants on Stability and Antimicrobial Action of Sorbates

JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 2004 vol. 69 p. 39 - 44

CASTRO, MARCELA, P, GARRO, O, GERSCHENSON, LÍA N Y CAMPOS, CARMEN A.

Interaction between potassium sorbate, oil and Tween 20: its effect on the growth and inhibition of Z bailii in model salad dressings

JOURNAL OF FOOD SAFETY; Lugar: Connecticut; Año: 2003 vol. 23 p. 47 - 59

CASTRO MARCELA P; GARRO, O.A; CAMPOS, C.A; GERSCHENSON, LIA N

Interactions Between Additives: Its Effect on Sorbate Stability and Z. bailii Minimum Inhibitory Concentration in Model Aqueous Systems Resembling Salad Dressings

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: London; Año: 2002 vol. 8 p. 33 - 39

GUERRERO S; CAMPOS, C.A; ALZAMORA, STELLA M

Development of Shelf Stable Seaweed by Hurdle Processing

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: London; Año: 2002 vol. 8 p. 95 - 99

GLIEMMO, MARÍA F.; CAMPOS, C.A; GERSCHENSON, LIA N

Interaction Between Potassium Sorbate and Aspartame in Aqueous Model Sugar Systems

JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 2001 vol. 66 p. 428 - 431

CAMPOS, CARMEN A; ALZAMORA, STELLA M; GERSCHENSON, LIA N

Inhibitory action of potassium sorbate degradation products against Staphylococcus aureus growth in laboratory media

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY; Año: 2000 vol. 54 p. 117 - 122

G,. BINSTOK, C CAMPOS, O VARELA AND L N GERSCHENSON

Sorbates-Nitrites reaction in meat products

FOOD RESEARCH INTERNATIONAL; Lugar: Londres; Año: 1998 vol. 31 p. 581 - 585

CAMPOS, C.A; ALZAMORA, STELLA M; GERSCHENSON, LIA N

Destruccion de sorbatos y pardeamiento no enzimático en sistemas modelo acuosos

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: London; Año: 1997 p. 405 - 411

CARMEN A. CAMPOS; GERSCHENSON, LIA N

Effect of certain additives on sorbate stability

FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 1996 vol. 29 p. 147 - 154

G,. BINSTOK,; CARMEN A. CAMPOS; GERSCHENSON, LIA N

Determination of nitrites in meat systems: An improved procedure

MEAT SCIENCE; Lugar: Amsterdam; Año: 1996 vol. 42 p. 401 - 405

CARMEN A. CAMPOS; ANA M ROJAS; GERSCHENSON, LIA N

Studies on the Effect of Ethylendiamine Tetracetic Acid (EDTA) on the Sorbic Acid Degradation

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY; Lugar: Amsterdam; Año: 1996 vol. 29 p. 259 - 264

CARMEN A. CAMPOS; ALZAMORA, STELLA M; LÍA GERSCHENSON

Sorbic acid stability in meat products of reduced water activity

MEAT SCIENCE; Lugar: Amsterdam; Año: 1995 vol. 41 p. 37 - 46

CAMPOS, C.A; GERSCHENSON, LIA N; ALZAMORA, STELLA M; CHIRIFE, JORGE

Determination of Sorbic Acid in Raw Beef: An Improved Procedure

JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 1991 vol. 56 p. 863 - 866