MARCOVICH, NORMA E.; ANSORENA, MARÍA ROBERTA

Development and characterization of sustainable active films incorporated with free and microencapsulated thyme essential oil for kiwi-fruit preservation

Frontiers in Sustainable Food Systems; Año: 2025 vol. 9

MARCOVICH N.E.; MATÍAS HERNANDEZ; ANSORENA, MARÍA R.

MULTIFUNCTIONAL FILMS BASED ON WHEAT GLUTEN AND MICROENCAPSULATED THYME ESSENTIAL OIL

Journal of Renewable Materials; Lugar: Nevada; Año: 2024 vol. 12 p. 2049 - 2068

VIACAVA, GABRIELA E.; CENCI, MARIANINA PEREZ; ANSORENA, MARÍA R.

Effect of Chitosan Edible Coatings Incorporated with Free or Microencapsulated Thyme Essential Oil on Quality Characteristics of Fresh-Cut Carrot Slices

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2022 vol. 15 p. 768 - 784

MAZZUCOTELLI, CINTIA ANABELA; IGLESIAS ORELLANO, VICTORIA EUGENIA; ANSORENA, MARÍA ROBERTA; DI SCALA, KARINA CECILIA

Bioaccessibility and antioxidant capacity of phenolic compounds during shelf life of a new functional vegetable mix

Journal of Food Measurement and Characterization; Año: 2022 vol. 16 p. 4285 - 4294

TOMADONI, B.; PONCE, A.; PEREDA, M.; ANSORENA, M.R.

Vanillin as a natural cross-linking agent in chitosan-based films: Optimizing formulation by response surface methodology

POLYMER TESTING; Lugar: Amsterdam; Año: 2019 vol. 78 p. 1 - 11

VIACAVA, G.E.; AYALA-ZAVALA, J.F.; GONZALEZ-AGUILAR, G.A.; ANSORENA, M.R.

Effect of free and microencapsulated thyme essential oil on quality attributes of minimally processed lettuce

POSTHARVEST BIOLOGY AND TECHNOLOGY; Lugar: Amsterdam; Año: 2018 vol. 145 p. 125 - 133

MAZZUCOTELLI, C.A; GONZALEZ-AGUILAR, G.A.; VILLEGAS-OCHOA, M.A; DOMINGUEZ AVILA, A.J.; ANSORENA, M.R.; DI SCALA, K.

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

JOURNAL OF FOOD BIOCHEMISTRY; Lugar: Londres; Año: 2017 p. 1 - 12

ANSORENA, M.R.; FRANCISCO ZUBELDÍA; MARCOVICH, N.E.

Active Wheat Gluten Films Obtained by Compression Molding

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2016 vol. 69 p. 47 - 54

FRANCISCO ZUBELDÍA; ANSORENA, M.R.; MARCOVICH, N.E.

Wheat gluten films obtained by compression molding

POLYMER TESTING; Lugar: Amsterdam; Año: 2015 vol. 43 p. 68 - 77

MAZZUCOTELLI; AGÜERO, VICTORIA; MOREIRA, M.R.; ANSORENA, M.R.

Optimization of medium components and physicochemical parameters to simultaneously enhance microbial growth and production of lypolitic enzymes by Stenotrophomonas sp.

BIOTECHNOLOGY AND APPLIED BIOCHEMISTRY; Lugar: Londres; Año: 2015

MAZZUCOTELLI, C.A; MOREIRA, M.R.; ANSORENA, M.R.

Statistical optimization of medium components and physicochemical parameters to simultaneously enhance bacterial growth and esterase production by Bacillus thuringiensis

CANADIAN JOURNAL OF MICROBIOLOGY; Lugar: Otawa; Año: 2015

ANSORENA, M.R.; MOREIRA, M.R.; ROURA, S.I.

Combined effect of ultrasound, mild heat shock and citric acid to retain greenness, nutritional and microbiological quality of minimally processed broccoli (Brassica oleracea L.): an optimization study

POSTHARVEST BIOLOGY AND TECHNOLOGY; Lugar: Amsterdam; Año: 2014 vol. 94 p. 1 - 13

ANSORENA, M.R.; AGÜERO, V.; GOÑI, GABRIELA; ROURA, S.I.; PONCE, A.; MOREIRA, M.R.; DI SCALA, KARINA

Assessment of quality indices of Butter Lettuce during storage al low relative humidity using the modified Global Stability Index approach

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

ANSORENA, M.R.; MARCOVICH, N.E.; ROURA, S.I.

Impact of edible coatings and mild heat shocks on quality of minimally processed broccoli (brassica oleracea L.) during refrigerated storage

POSTHARVEST BIOLOGY AND TECHNOLOGY; Lugar: Amsterdam; Año: 2011 vol. 59 p. 53 - 63

ANSORENA, M.R.; SALVADORI, V.O.

Optimization of thermal processing of canned mussels

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: London; Año: 2011 vol. 17 p. 449 - 458

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

Effectiveness of edible coatings combined with mild heat shocks on microbial spoilage and sensory quality of fresh cut broccoli (brassica oleracea L.)

JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 2011 vol. 76 p. 367 - 374

ANSORENA. M. ROBERTA; DI SCALA, KARINA

Predicting thermal response of conductive foods during start-up of process equipment using transfer functions

JOURNAL OF FOOD PROCESS ENGINEERING; Año: 2010 vol. 33 p. 168 - 181

MARÍA R. ANSORENA; MARÍA G. GOÑI; MARÍA V. AGÜERO; SARA I. ROURA; KARINA C. DI SCALA

Application of the General Stability Index to assess the Quality of Butter Lettuce during Postharvest storage by a multi-quality indices analysis

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

MARÍA R. ANSORENA; CARLOS DEL VALLE; VIVIANA O. SALVADORI

Application of transfer functions to canned seafood thermal processing

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Año: 2009 vol. 16 p. 43 - 51

M.V.AGÜERO; M. R. ANSORENA; S.I. ROURA; C.E. DEL VALLE

Thermal inactivation of peroxidase during blanching of butternut squash

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2008 vol. 41 p. 401 - 407

MARÍA DEL ROSARIO MOREIRA; ALEJANDRA PONCE; CARLOS DEL VALLE; ROBERTA ANSORENA; SARA ROURA

Effects of abusive temperatures on the postharvest quality of lettuce leaves: ascorbic acid loss and microbial growth.

JOURNAL OF APPLIED HORTICULTURE; Año: 2006 vol. 8 p. 109 - 113

GLAVINA, MARIELA; DI SCALA, KARINA; ANSORENA, ROBERTA; DEL VALLE, CARLOS

Estimation of thermal diffusivity of foods using transfer functions

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