PIERONI, VICTORIA; GARITTA, LORENA; GABILONDO, JULIETA; BUDDE, CLAUDIO; ANDRÉS, SILVINA; GUGOLE-OTTAVIANO, FERNANDA

Enzymatically peeled oranges: effects of packaging permeability, storage temperatures and times on sensory flavor profile

Idesia (Arica); Año: 2026 vol. 43

ELIZAGOYEN, ELIANA; GUGOLE OTTAVIANO, FERNANDA; ARCE, SOLEDAD; GARITTA, LORENA

Comparison of sensory shelf-life estimation of a beverage assessed in two locations

REVISTA DE CIENCIA Y TECNOLOGíA; Año: 2025 p. 34 - 41

L. GARITTA; FERNANDA GUGOLE; ARCE, S.; CARDINAL, PAULA; BUDDE CLAUDIO; GABILONDO, JULIETA; DRA MIRIAM SOSA

Características sensoriales y fisicoquímicas que limitan la aceptabilidad de duraznos de San Pedro, Buenos Aires

Horticultura Argentina; Año: 2024 vol. 43 p. 34 - 52

SOSA, M.; GARITTA, L.; ELIZAGOYEN, E.; ARCE, S.; BUDDE, C.; GABILONDO, J.; OTTAVIANO, F. GUGOLE

Sensory acceptability of sweet potatoes: Influence of the cultivar, cooking method and the city

JSFA reports; Año: 2024 vol. 4 p. 39 - 48

CORMICK, GABRIELA; ROMERO, IRIS B; PUCHULU, MARÍA B; PEREZ, SURYA M; SOSA, MIRIAM; GARITTA, LORENA; ELIZAGOYEN, ELIANA; GUGOLE, MARIA FERNANDA; BELIZÁN, JOSÉ M; MATAMOROS, NATALIA; GIBBONS, LUZ

A simulation study to improve calcium intake through wheat flour fortification

PUBLIC HEALTH NUTRITION.; Año: 2024 vol. 27

PIERONI, VICTORIA; OTTAVIANO, FERNANDA GUGOLE; SOSA, MIRIAM; GABILONDO, JULIETA; BUDDE, CLAUDIO; COLLETTI, ANALÍA C.; DENOYA, GABRIELA; POLENTA, GUSTAVO; BUSTAMANTE, CLAUDIA; MÜLLER, GABRIELA; PACHADO, JOSÉ; ANDRES, SILVINA C; CARDINAL, PAULA; RODRIGUEZ, GRACIELA; GARITTA, LORENA

Effects of gamma irradiation on the sensory and metabolic profiles of two peach cultivars

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2023

CORMICK, GABRIELA; ROMERO, IRIS B.; MATAMOROS, NATALIA; SOSA, MIRIAM; GUGOLEOTTAVIANO, M. FERNANDA; GARITTA, LORENA; BELIZÁN, JOSÉ M.; GIBBONS, LUZ

Calcium concentration of drinking water to improve calcium intake: A simulation study

ANNALS OF THE NEW YORK ACADEMY OF SCIENCES.; Año: 2023 vol. 1524 p. 97 - 104

CORMICK, GABRIELA; MATAMOROS, NATALIA; ROMERO, IRIS B.; PEREZ, SURYA M.; WHITE, CINTIA; WATSON, DANA Z.; BELIZÁN, JOSÉ M.; SOSA, MIRIAM; GUGOLE OTTAVIANO, M. FERNANDA; ELIZAGOYEN, ELIANA; GARITTA, LORENA

Testing for sensory threshold in drinking water with added calcium: a first step towards developing a calcium fortified water

Gates Open Research; Año: 2022 vol. 5

GARITTA L.; GUGOLE OTTAVIANO F.; SOSA M.; ELIZAGOYEN E.; CORMICK, GABRIELA; ROMERO, IRIS B.; PEREZ S; WHITE, CINTIA; WATSON, DANA Z.; BELIZÁN, JOSÉ M.; MATAMOROS, NATALIA

Estimación de umbral sensorial en agua potable con calcio agregado: primeros avances en el desarrollo de un agua enriquecida

REVISTA MDA CONOCIMIENTO PARA PRODUCIR MEJOR; Año: 2022 vol. 3 p. 47 - 51

LORENA, GARITTA; AYELÉN, VÉLEZ; GRACIELA, RODRÍGUEZ; M. CRISTINA, PEROTTI; ERICA, HYNES

Determination of optimum ripening time in hard cooked cheeses (Reggianito type) using survival analysis statistics: Modified versus traditional cheese making technology

JOURNAL OF FOOD SCIENCE; Año: 2021

PIERONI, VICTORIA; GUGOLE OTTAVIANO, FERNANDA; GABILONDO, JULIETA; BUDDE, CLAUDIO; ANDRES, SILVINA; GARITTA, LORENA

Enzymatic peeling: first advance on the development of the flavor sensory profile of Navel oranges

Idesia (Arica); Año: 2021 vol. 39 p. 43 - 48

GOLDNER, MARÍA CRISTINA; SOSA, MIRIAM; GARITTA, LORENA

Is it possible to obtain food consumption information through children's drawings? Comparison with the Free Listing

APPETITE; Año: 2021 vol. 160

MIRIAM SOSA, PAULA CARDINAL, ELIANA ELIZAGOYEN, GRACIELA RODRÍGUEZ, SOLEDAD ARCE, M FERNANDA GUGOLE OTTAVIANO, VICTORIA PIERONI AND LORENA GARITTA

Eating habits and lifestyle changes during the COVID-19 lockdown: A comparative study (before and during isolation) on the 9 de Julio city (Buenos Aires, Argentina) population

ARCHIVE OF FOOD AND NUTRITIONAL SCIENCE; Año: 2020

VÉLEZ, MARÍA AYELÉN; HYNES, ERICA RUT; RODRIGUEZ, GRACIELA; GARITTA, LORENA; WOLF, IRMA VERÓNICA; PEROTTI, MARÍA CRISTINA

A new technological approach for ripening acceleration in cooked cheeses: Homogenization, cooking and washing of the curd

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2019 vol. 112

GARITTA, LORENA; LANGOHR, KLAUS; ELIZAGOYEN, ELIANA; GUGOLE OTTAVIANO, FERNANDA; GÓMEZ, GUADALUPE; HOUGH, GUILLERMO

Survival analysis model to estimate sensory shelf life with temperature and illumination as accelerating factors

FOOD QUALITY AND PREFERENCE; Lugar: Amsterdam; Año: 2018

CÁFFARO TOMMASIELLO, ESTEFANÍA M.; LATORRE, MARÍA E.; CEPEDA, ROSANA E.; GARITTA, LORENA; SOSA, MIRIAM; PURSLOW, PETER P.

Assessment of aspects related to meat consumption, quality and safety in argentinian meat consumers Valoración de aspectos vinculados al consumo, calidad y seguridad de la carne, en consumidores argentinos de carne

Idesia; Año: 2018 vol. 36 p. 45 - 52

ELIZAGOYEN, ELIANA S.; HOUGH, GUILLERMO; GARITTA, LORENA; FISZMAN, SUSANA; BRAVO VASQUEZ, JUAN EDUARDO

Consumer's expectation of changes in fruit based on their sensory properties at purchase. The case of banana ( Musa Cavendish) appearance evaluated on two occasions: Purchase and home consumption

JOURNAL OF SENSORY STUDIES; Lugar: Londres; Año: 2017 vol. 32

LORENA GARITTA, KLAUS LANGOHR, GUADALUPE GÓMEZ, GUILLERMO HOUGH Y CINDY BEEREN

Sensory cut-off point obtained from survival analysis statistics

FOOD QUALITY AND PREFERENCE; Año: 2015 p. 135 - 140

E.A. ESMERINO; J.A. PAIXÃO,; A.G. CRUZ,; L. GARITTA ; G. HOUGH; H.M.A. BOLINI

Survival analysis: A consumer-friendly method to estimate the optimum sucrose level in probiotic petit suisse

JOURNAL OF DAIRY SCIENCE; Lugar: Champaign, Illinois; Año: 2015 vol. 98 p. 7544 - 7551

GARITTA, L., HOUGH, G. Y CHAVES, A.

Sensory analysis of broccoli over time: Consumer defined critical attributes and evaluation of digital photographs in comparison to real product appearance

FOOD QUALITY AND PREFERENCE; Lugar: Amsterdam; Año: 2013 vol. 29 p. 48 - 52

J. ØSTLI, M. ESAIASSEN, L. GARITTA, B. NØSTVOLD , G. HOUGH

How fresh is fresh? Perceptions and experience when buying and consuming fresh cod fillets

FOOD QUALITY AND PREFERENCE; Lugar: Amsterdam; Año: 2013 vol. 27 p. 26 - 34

GUILLERMO HOUGH Y LORENA GARITTA

METHODOLOGY FOR SENSORY SHELF-LIFE ESTIMATION: a review

JOURNAL OF SENSORY STUDIES; Lugar: Londres; Año: 2012 p. 137 - 147

GARITTA, L., HOUGH, G. Y HULSOFF, E

Determining optimum ripening time of fruits applying survival análisis statistics to consumer data

FOOD QUALITY AND PREFERENCE; Año: 2008 vol. 8 p. 747 - 752

ANA GIMENEZ, PAULA VARELA, ANA SALVADOR, GASTON ARES ,SUSANA FISZMAN , LORENA GARITTA

Shelf life estimation of brown pan bread: A consumer approach

FOOD QUALITY AND PREFERENCE; Año: 2007 vol. 18 p. 196 - 204

GUILLERMO HOUGH , LORENA GARITTA , GUADALUPE GOMEZ

Sensory shelf-life predictions by survival analysis accelerated storage models

FOOD QUALITY AND PREFERENCE; Año: 2006 vol. 17 p. 468 - 473

LORENA V. GARITTA, CARLES SERRAT, GUILLERMO E. HOUGH, AND ANA V. CURIA

Determination of Optimum Concentrations of a Food Ingredient Using Survival Analysis Statistics

JOURNAL OF FOOD SCIENCE; Año: 2006 vol. 71 p. 526 - 532

ANDREA MUCCI, LORENA GARITTA, GUILLERMO HOUGH AND SOLEDAD SAMPAYO

COMPARISON OF DISCRIMINATION ABILITY BETWEEN A PANEL OF BLIND ASSESSORS AND A PANEL OF SIGHTED ASSESORS

JOURNAL OF SENSORY STUDIES; Año: 2005 vol. 20 p. 28 - 34

L. GARITTA, G. HOUGH, AND R. SANCHEZ

Sensory Shelf Life of Dulce de Leche

JOURNAL OF DAIRY SCIENCE; Año: 2004 vol. 87 p. 1601 - 1607

GUILLERMO HOUGH , LORENA GARITTA, RICARDO SANCHEZ

Determination of consumer acceptance limits to sensory defects using survival analysis

FOOD QUALITY AND PREFERENCE; Año: 2004 vol. 15 p. 729 - 734

ADRIANA GÁMBARO, ANA GIMÉNEZ, PAULA VARELA, LORENA GARITTA AND GUILLERMO HOUGH

SENSORY SHELF-LIFE ESTIMATION OF ALFAJOR BY SURVIVAL ANALYSIS

JOURNAL OF SENSORY STUDIES; Año: 2004 vol. 19 p. 500 - 509

M.J. SANTA CRUZ, L.V. GARITTA AND G. HOUGH

Note: Relationships of Consumer Acceptability and Sensory Attributes of Yerba Mate (Ilex Paraguariensis St. Hilarie) using Preference Mapping

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Año: 2003 vol. 9 p. 347 - 352

M. J. SANTA CRUZ, L. GARITTA AND G. HOUGH

Sensory Descriptive Analysis of Yerba Mate (Ilex Paraguariensis Saint Hilaire), a South American Beverage

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Año: 2001 vol. 7 p. 1 - 7