INVESTIGADORES
GUERRERO Sandra Norma
artículos
DURÁN CASSIET, MAGDALENA; KOZONO, MARÍA LUZ; ANDREONE, ANTONELLA; SCHENK, MARCELA; GUERRERO, SANDRA
Effect of texturization on microbial inactivation in UV-C treated orange juice: Predictive modeling and analysis of Alicyclobacillus acidoterrestris physiological and morphological changes
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY; Año: 2025 vol. 428
CASCO, MARÍA DE LOS ANGELES; SCHELEGUEDA, LAURA; ANDREONE, ANTONELLA; SCHENK, MARCELA; CAMPOS, CARMEN A.; GUERRERO, SANDRA N.
A novel approach using UV-C light assisted by mild heat and natamycin as a hurdle strategy to preserve juice from non-commercial-grade apples
FOOD CONTROL; Año: 2025 vol. 171
KOZONO, MARÍA LUZ; DURÁN CASSIET, MAGDALENA; ANDREONE, ANTONELLA; SCHENK, MARCELA L.; GUERRERO, SANDRA N.
A Comprehensive Study on the Development of an Isotonic Sports Drink Preserved by UV-C Light Assisted by Mild Heat and Loaded with Yerba Mate (Ilex paraguariensis St. Hill.) Extract
Foods; Lugar: Basilea; Año: 2025 vol. 14
KOZONO, MARÍA LUZ; ANDREONE, ANTONELLA; SCHENK, MARCELA; RIVERO, ROY; TARAVINI, IRENE R. E.; GUERRERO, SANDRA N.
Ultrasound‐assisted extraction of yerba mate leaves for the development of active additives in sports nutrition products
JOURNAL OF FOOD PROCESS ENGINEERING; Año: 2024 vol. 47
KOZONO, LUZ; FENOGLIO, DANIELA; FERRARIO, MARIANA; GUERRERO, SANDRA
Inactivation of Alicyclobacillus acidoterrestris spores, single or composite Escherichia coli and native microbiota in isotonic fruit-flavoured sports drinks processed by UV-C light
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY; Año: 2023 vol. 386
ANDREONE, ANTONELLA; KOZONO, MARÍA LUZ; SCHENK, MARCELA; GUERRERO, SANDRA
A multidimensional evaluation of the effects of sweetener selection and UV‐C treatment on orange juice and pectin‐based confectionery gels
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2023 vol. 104 p. 3013 - 3026
ANDREONE, ANTONELLA; SCHENK, MARCELA; FERRARIO, MARIANA; GUERRERO, SANDRA
Development of sweet confectioneries produced from pilot-scale UV-C treated orange juice, low-methoxyl pectin and different sugar-substitute blends. Impact on physicochemical, rheological and sensory properties
JOURNAL OF FOOD PROCESSING AND PRESERVATION; Año: 2022 vol. 46
FENOGLIO, DANIELA; FERRARIO, MARIANA; ANDREONE, ANTONELLA; GUERRERO, SANDRA
Development of an Orange-Tangerine Juice Treated by Assisted Pilot-Scale UV-C Light and Loaded with Yerba Mate: Microbiological, Physicochemical, and Dynamic Sensory Studies
FOOD AND BIOPROCESS TECHNOLOGY; Año: 2022 vol. 15 p. 915 - 932
SCHENK M.; FERRARIO MARIANA; SCHMALKO MIGUEL; ROY RIVERO; TARAVINI IRENE; GUERRERO, S.
Development of extracts obtained from yerba mate leaves with different industrial processing steps. Antimicrobial capacity, antioxidant properties and induced damage
JOURNAL OF FOOD PROCESSING AND PRESERVATION; Lugar: Londres; Año: 2021
FENOGLIO DANIELA; SOTO MADRID DANIELA; ALARCÓN MOYANO, JESSICA; FERRARIO MARIANA; GUERRERO, SANDRA; MATIACEVICH S
Active food additive based on encapsulated yerba mate (Ilex paraguariensis) extract: effect of drying methods on the oxidative stability of a real food matrix (mayonnaise)
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Lugar: DELHI; Año: 2021 vol. 58 p. 1574 - 1584
GARCIA CARRILLO MERCEDES; FERRARIO MARIANA; SCHENK, MARCELA; GUERRERO, SANDRA
Effect of an UV-C Light-Based Hurdle Strategy for Carrot-Orange Juice Processing on Candida parapsilosis Inactivation and Physiological State: Impact on Juice Sensory and Physicochemical Quality Parameters
FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2020 vol. 13 p. 1959 - 1967
FENOGLIO, DANIELA; FERRARIO, MARIANA; SCHENK, MARCELA; GUERRERO, SANDRA
Effect of pilot-scale UV-C light treatment assisted by mild heat on E. coli, L. plantarum and S. cerevisiae inactivation in clear and turbid fruit juices. Storage study of surviving populations
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY; Año: 2020
FENOGLIO DANIELA; FERRARIO MARIANA; SCHENK, MARCELA; GUERRERO SANDRA
Characterization of microbial inactivation in clear and turbid juices processed by short-wave ultraviolet light
JOURNAL OF FOOD PROCESSING AND PRESERVATION; Lugar: Londres; Año: 2020
FERRARIO, MARIANA; FENOGLIO, DANIELA; CHANTADA, ANA; GUERRERO, SANDRA
Hurdle processing of turbid fruit juices involving encapsulated citral and vanillin addition and UV-C treatment
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY; Año: 2020 vol. 332
FENOGLIO, DANIELA; FERRARIO, MARIANA; SCHENK, MARCELA; GUERRERO, SANDRA
UV-C light inactivation of single and composite microbial populations in tangerine-orange juice blend. Evaluation of some physicochemical parameters
FOOD AND BIOPRODUCTS PROCESSING; Lugar: London; Año: 2019 vol. 117 p. 149 - 159
VASQUEZ-MAZO P; GARCIA LOREDO ANALIA; FERRARIO M; GUERRERO SANDRA
Development of a novel milk processing to produce yogurt with improved quality
FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2019 p. 964 - 975
BERNARDI ALEJANDRA; BALLESTEROS PEDRO; SCHENK, M.; FERRARIO, MARIANA; GOMEZ GIMENA; ROY RIVERO; ELENA AVALE; TARAVINI IRENE; GERSHANIK O; GUERRERO S; FERRARIO J
Yerba mate (Ilex paraguariensis) favors survival and growth of dopaminergic neurons in culture
MOVEMENT DISORDERS; Año: 2019
M. FERRARIO; GUERRERO S
Inactivation of Alicyclobacillus acidoterrestris ATCC 49025 spores in apple juice by pulsed light. Influence of the initial contamination and the required reduction levels
REVISTA ARGENTINA DE MICROBIOLOGÃA; Lugar: Buenos Aires; Año: 2018 vol. 50 p. 3 - 11
FERRARIO, M.; SCHENK, M.; GARCÍA CARRILLO, M.; GUERRERO, S.
Development and quality assessment of a turbid carrot-orange juice blend processed by UV-C light assisted by mild heat and addition of Yerba Mate (Ilex paraguariensis) extract
FOOD CHEMISTRY; Año: 2018 vol. 269 p. 567 - 576
GARCÍA CARRILLO M; M. FERRARIO; GUERRERO S
Effectiveness of UV-C light assisted by mild heat on Saccharomyces cerevisiae KE 162 inactivation in carrot-orange juice blend studied by flow cytometry and transmission electron microscopy
FOOD MICROBIOLOGY; Año: 2018 vol. 73 p. 1 - 10
SCHENK, MARCELA; FERRARIO, MARIANA; GUERRERO, SANDRA
Antimicrobial Activity of Binary and Ternary Mixtures of Vanillin, Citral, and Potassium Sorbate in Laboratory Media and Fruit Purées
FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2018 vol. 11 p. 324 - 333
GARCÍA CARRILLO, MERCEDES; FERRARIO, MARIANA; GUERRERO, SANDRA
Study of the inactivation of some microorganisms in turbid carrot-orange juice blend processed by ultraviolet light assisted by mild heat treatment
JOURNAL OF FOOD ENGINEERING; Año: 2017 vol. 212 p. 213 - 225
M. FERRARIO; GUERRERO S; CHAR C
Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2017 vol. 52 p. 864 - 871
M. FERRARIO; GUERRERO S
Impact of a combined processing technology involving ultrasound and pulsed light on structural and physiological changes of Saccharomyces cerevisiae KE 162 in apple juice
FOOD MICROBIOLOGY; Lugar: Amsterdam; Año: 2017 p. 83 - 94
M. FERRARIO; SANDRA GUERRERO
Effect of a continuous flow-through pulsed light system combined with ultrasound on microbial survivability, color and sensory shelf life of apple juice
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; Lugar: Amsterdam; Año: 2016 p. 214 - 224
M. FERRARIO; GUERRERO S
Estudio de la inactivación de microorganismos deteriorativos en jugos de manzana y melón tratados por luz pulsada y ultrasonido.
INNOTEC; Lugar: MONTEVIDEO; Año: 2016 p. 9 - 17
M. FERRARIO; S.M. ALZAMORA; S. GUERRERO
Study of pulsed light inactivation and growth dynamics during storage of Escherichia coli ATCC 35218, Listeria innocua ATCC 33090, Salmonella Enteritidis MA44 and Saccharomyces cerevisiae KE162 and native flora in apple, orange and strawberry juices
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2015 vol. 50 p. 2498 - 2507
M. FERRARIO; SM ALZAMORA; GUERRERO S
Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound
FOOD MICROBIOLOGY; Lugar: Amsterdam; Año: 2015 vol. 46 p. 635 - 642
A. GARCÍA LOREDO; GUERRERO S; S.M. ALZAMORA
Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; Lugar: Amsterdam; Año: 2015 vol. 29 p. 271 - 279
CHAR C; CISTERNAS L; PEREZ F; SANDRA GUERRERO
Effect of emulsification on the antimicrobial activity of carvacrol.
CYTA-JOURNAL OF FOOD; Lugar: Londres; Año: 2015
A. GARCÍA LOREDO; GUERRERO S; S. M. ALZAMORA
Relationships Between Texture and Rheological Properties in Blanched Apple Slices (var. Granny Smith) Studied by Partial Least Squares Regression
FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2014 vol. 7 p. 2840 - 2854
M. FERRARIO; SM ALZAMORA; GUERRERO S
Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound
FOOD MICROBIOLOGY; Lugar: Amsterdam; Año: 2014
M. FERRARIO; GUERRERO S; S. M. ALZAMORA
Study of pulsed light induced damage on Saccharomyces cerevisiae in apple juice by flow cytometry and transmission electron microscopy.
FOOD AND BIOPROCESS TECHNOLOGY; Lugar: LONDRES; Año: 2014 vol. 7 p. 2001 - 2011
M. FERRARIO; GUERRERO S; S. M. ALZAMORA
Study of pulsed light induced damage on Saccharomyces cerevisiae in apple juice by flow cytometry and transmission electron microscopy.
FOOD AND BIOPROCESS TECHNOLOGY; Lugar: LONDRES; Año: 2013 vol. 7 p. 2001 - 2011
A. GARCIA LOREDO; GUERRERO S; S.M. ALZAMORA
Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.)
JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2013
M. FERRARIO; S. M. ALZAMORA; GUERRERO S
Inactivation kinetics of some microorganisms in apple, melon, orange and strawberry juices by high intensity light pulses.
JOURNAL OF FOOD ENGINEERING; Lugar: philadelphia; Año: 2013
P. GOMEZ; A. GARCÍA LOREDO; A. NIETO; D.SALVATORI; GUERRERO S; S. M. ALZAMORA
Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut apple
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; Lugar: Philadelphia; Año: 2012 vol. 16 p. 102 - 112
M. SCHENK; A. GARCÍA LOREDO; S. RAFFELLINI; SM ALZAMORA; GUERRERO S
The effect of UV-C in combination with H2O2 treatments on microbial response and quality parameters of fresh cut pear discs.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2012 p. 1842 - 1851
A. GARCÍA LOREDO; S. GUERRERO
Correlation between instrumental and sensory ratings by evaluation of some texture reference scales
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: New York; Año: 2011 p. 1977 - 1985
A. GARCÍA LOREDO; S. GUERRERO; P. GOMEZ; S.M. ALZAMORA
Relationships between rheological properties, texture and structure of apple (Granny Smith var.) affected by blanching and/or osmotic dehydration
FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2011
M. SCHENK; S. RAFFELLINI; J. BLANCO ; GUERRERO S; SM ALZAMORA
Inactivation of Escherichia coli, Listeria innocua and Saccharomyces cerevisae by UV-C light: study of cell injury by flow cytometry.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2011 vol. 44 p. 191 - 198
S. RAFFELLINI; M. SCHENK; GUERRERO S; S.M. ALZAMORA
Kinetics of Escherichia coli inactivation employing hydrogen peroxide at varying temperatures, pH and concentrations
FOOD CONTROL; Año: 2011 vol. 22 p. 920 - 932
J.FAVA; K. HODARA; A. NIETO; S. GUERRERO; S.M. ALZAMORA; M.A.CASTRO
Structure (micro, ultra, nano), color and mechanical properties of Vitis labrusca L. (grape berry) fruits treated by hydrogen peroxide, UV?C irradiation and ultrasound
FOOD RESEARCH INTERNATIONAL; Lugar: LONDRES; Año: 2011 vol. 44 p. 2938 - 2948
P. GOMEZ; A. GARCÍA LOREDO; D.SALVATORI; S. GUERRERO; SM ALZAMORA
Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning
JOURNAL OF FOOD ENGINEERING; Lugar: Londres; Año: 2011 p. 214 - 225
S. RAFFELLINI; M. SCHENK; GUERRERO S; S.M. ALZAMORA
Kinetics of Escherichia coli inactivation employing hydrogen peroxide at varying temperatures, pH and concentrations
FOOD CONTROL; Año: 2011 vol. 22 p. 920 - 932
C.CHAR; S. GUERRERO; S.M. ALZAMORA
Mild thermal process combined with vanillin plus citral to help shorten the inactivation time for Listeria innocua in orange juice
FOOD AND BIOPROCESS TECHNOLOGY; Año: 2010 vol. 3 p. 752 - 761
C.CHAR; ELISABETH MYTILINAKI; S. GUERRERO; S.M. ALZAMORA
Use of High-Intensity Ultrasound and UV-C Light to Inactivate Some Microorganisms in Fruit Juices
FOOD AND BIOPROCESS TECHNOLOGY; Lugar: New York, USA; Año: 2010 vol. 3 p. 797 - 803
C.CHAR; S. GUERRERO; S.M. ALZAMORA
Survival of Listeria innocua in thermally processed orange juice as affected by vanillin addition
FOOD CONTROL; Lugar: 6277 Sea Harbor Drive, Orlando, USA; Año: 2009 vol. 20 p. 67 - 74
C.CHAR; S. GUERRERO; S.M. ALZAMORA
Comments on letter to editor
FOOD CONTROL; Lugar: London; Año: 2009 vol. 20 p. 530 - 530
M. SCHENK; S. GUERRERO; S.M. ALZAMORA
Response of some microorganisms to ultraviolet treatment on fresh-cut pear
FOOD AND BIOPROCESS TECHNOLOGY; Lugar: New York; Año: 2008 vol. 1 p. 384 - 392
A.FARRONI; S. MATIACEVICH; S. GUERRERO; S.M. ALZAMORA; M.P.BUERA
MULTI-LEVEL APPROACH FOR THE ANALYSIS OF WATER EFFECTS IN CORN FLAKES
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 2008 vol. 56 p. 6447 - 6453
S. RAFFELLINI; S. GUERRERO; S.M. ALZAMORA
Effect of hydrogen peroxide concentration snd pH on inactivation kinectics of Escherichia coli
JOURNAL OF FOOD SAFETY; Lugar: New Brunswik, USA; Año: 2008 vol. 28 p. 514 - 533
C.CHAR; S. GUERRERO; S.M. ALZAMORA
Growth of Eurotium chevalieri in milk jam: influence of pH, potassium sorbate, and water activity
JOURNAL OF FOOD SAFETY; Lugar: London; Año: 2007 vol. 27 p. 1 - 16
S. GUERRERO
Book review: Sensory Discrimination Tests and Measurements. Statistical Principles, Procedures and Tables. by Jian Bi
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: London; Año: 2007 vol. 42 p. 116 - 123
S. FERRANTE; S. GUERRERO; S.M. ALZAMORA
Combined use of ultrasound and natural antimicrobials to inactivate Listeria monocytogenes in orange juice
JOURNAL OF FOOD PROTECTION; Lugar: IA, USA; Año: 2007 vol. 70 p. 1850 - 1857
A. FARRONI; S. MATIACEVICH; S. GUERRERO; S.M. ALZAMORA; P.BUERA
Propiedades térmicas y mecánicas en copos de maíz. Relación con el contenido y movilidad del agua
Alimentos Ciencia e Ingeniería; Lugar: Ambato, Ecuador; Año: 2007 vol. 16 p. 133 - 135
SANDRA GUERRERO; MARIANA TOGNON; STELLA MARIS ALZAMORA
Modelling the response of Saccharomyces cerevisiae to the combined action of ultrasound and low weight chitosan.
FOOD CONTROL; Año: 2005 vol. 16 p. 131 - 139
C.CHAR; S. GUERRERO; H.L.GONZALEZ; S.M. ALZAMORA
Growth response of Aspergillus fumigatus , Eurotium chevalieri and Penicillium brevicompactum in argentine milk jam..
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Año: 2005 vol. 11 p. 297 - 305
AURELIO LÓPEZ-MALO; ENRIQUE PALOU; M. JIMÉNEZ-FERNÁNDEZ; S.M. ALZAMORA; S. GUERRERO
Multifactorial fungal inactivation combining thermosonication and antimicrobials
JOURNAL OF FOOD ENGINEERING; Año: 2005 vol. 67 p. 87 - 93
GUERRERO S; CAMPOS C; SM ALZAMORA
Development of Shelf Stable Seaweed by Hurdle Processing
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: London; Año: 2002 vol. 8 p. 95 - 99
GUERRERO S; LOPEZMALO A; PALOU E; S. M. ALZAMORA
Tecnologías Emergentes: estado actual y perspectivas. La Alimentación Latinoamericana
La Alimentacion LatinoAmericana; Lugar: Buenos Aires; Año: 2002 vol. 234 p. 18 - 21
L.R BEUCHAT; E FRÄNDBERG; T DEAK; SM ALZAMORA; J. CHEN; GUERRERO S; AURELIO LÓPEZ-MALO; I OHLSSON; M OLSEN; JM PEINADO; J SCHNURER; M.I DE SILONIZ; J TORNAI-LEHOCZKI
Performance of mycological media in enumerating desiccated food spoilage yeasts: An interlaboratory study
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY; Lugar: Amsterdam; Año: 2001 vol. 70 p. 89 - 96
GUERRERO S; A.LÓPEZ-MALO; SM ALZAMORA
Effect of ultrasound on the survival of Saccharomyces cereisiae: influence of temperature, pH and amplitude
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; Lugar: Amsterdam; Año: 2001 vol. 2 p. 31 - 39
A.LÓPEZ-MALO; GUERRERO S; S. M. ALZAMORA
Probabilistic Modeling of Saccharomyces cerevisiae Inhibition under the Effects of Water Activity, pH, and Potassium Sorbate Concentration
JOURNAL OF FOOD PROTECTION; Año: 2000 vol. 63 p. 91 - 95
LEUNDA A.; GUERRERO S; S. M. ALZAMORA
COLOR AND CHLOROPHYLL CONTENT CHANGES OF MINIMALLY PROCESSED KIWIFRUIT
JOURNAL OF FOOD PROCESSING AND PRESERVATION; Lugar: Londres; Año: 2000 vol. 24 p. 17 - 39
A. LÓPEZ- MALO; GUERRERO S; SM ALZAMORA
Saccharomyces cerevisiae thermal inactivation kinetics combined with ultrasound.
JOURNAL OF FOOD PROTECTION; Año: 1999 vol. 62 p. 1215 - 1217
S. GUERRERO; S.M. ALZAMORA
Parte 2: Effect of pH, temperature and glucose addition on flow behaviour of fruit purées. II: Peach, mango and papaya purées
JOURNAL OF FOOD ENGINEERING; Año: 1998 vol. 37 p. 77 - 91
GUERRERO S; STELLA MARIS ALZAMORA; GERSCHENSON L
Flow behaviour of processed banana puree.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: London; Año: 1997 vol. 3 p. 109 - 118
S. GUERRERO; S.M. ALZAMORA
Parte 1: Effect of pH, temperature and glucose addition on flow behaviour of fruit purées: I. Banana purée
JOURNAL OF FOOD ENGINEERING; Año: 1997 vol. 33 p. 239 - 256
SANDRA GUERRERO; GERSCHENSON L; S.M. ALZAMORA
Optimization of a Combined Factors Technology for Preserving Banana Puke to Minimize Colour Changes Using the Response Surface Methodology
JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 1996 vol. 28 p. 307 - 322
GUERRERO S; GERSCHENSON L; S.M. ALZAMORA
Development of shelf stable banana puree by the combined factors technology. I. Microbial stability
JOURNAL OF FOOD PROTECTION; Año: 1994 vol. 57 p. 902 - 907
GUERRERO S; S.M. ALZAMORA; GERSCHENSON L
Stability of sorbic acid in aqueous solutions of sodium chloride
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 1990 vol. 23 p. 271 - 273
