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; Año: 2025 vol. 14

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; 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

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: 2024 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

SCHENK, MARCELA; FERRARIO, MARIANA; SCHMALKO, MIGUEL; RIVERO, ROY; TARAVINI, IRENE; GUERRERO, SANDRA

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; FERRARIO, MARIANA; GARCÍA CARRILLO, MERCEDES; 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 vol. 44

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; Lugar: Amsterdam; Año: 2020 vol. 332

GARCÍA 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; Año: 2020 vol. 13 p. 1954 - 1967

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; Año: 2019 vol. 117 p. 149 - 159

BERNARDI, ALEJANDRA; BALLESTERO, PEDRO; SCHENK, MARCELA; FERRARIO, MARIANA; GÓMEZ, GIMENA; RIVERO, ROY; AVALE, ELENA; TARAVINI, IRENE; GERSHANIK, OSCAR; GUERRERO, SANDRA; FERRARIO, JUAN E.

Yerba mate (Ilex paraguariensis) favors survival and growth of dopaminergic neurons in culture

MOVEMENT DISORDERS; Lugar: New York; Año: 2019

M. FERRARIO; M. SCHENK; M. GARCÍA CARRILLO; S. GUERRERO

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; Lugar: Amsterdam; Año: 2018 vol. 269 p. 567 - 576

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; Año: 2018 vol. 11 p. 324 - 333

P. GOMEZ; M. SCHENK; SALVATORI, DANIELA; ALZAMORA, STELLA M

Potential of UV-C light for preservation of cut apples fortified with calcium: assessment of optical and rheological properties and native flora dynamics

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: New York; Año: 2015 vol. 8 p. 1890 - 1903

SCHENK, MARCELA; GARCÍA LOREDO, ANALÍA; RAFFELLINI, SILVIA; ALZAMORA, STELLA M; GUERRERO, SANDRA

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 vol. 47 p. 1842 - 1851

M. SCHENK; S. RAFFELLINI; S. GUERRERO; G. BLANCO; S. M. 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

SILVIA RAFFELLINI; MARCELA SCHENK; SANDRA GUERRERO; STELLA MARIS ALZAMORA

Kinetics of Escherichia coli inactivation employing hydrogen peroxide at varying temperatures, pH and concentrations

FOOD CONTROL; Año: 2011 vol. 22 p. 920 - 932

SCHENK, MARCELA; GUERRERO, SANDRA; ALZAMORA, STELLA M

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