INVESTIGADORES
SCHEBOR Carolina Claudia
artículos
SETTE, PAULA; MATTSON, MILAGROS GOMEZ; SCHEBOR, CAROLINA; SALVATORI, DANIELA
Strategies for bioactive compound recovery from grape and apple wastes: traditional and emerging technologies to reach zero waste discharge
Biomass Conversion and Biorefinery; Año: 2024
GAGNETEN, MAITE; PASSOT, STÉPHANIE; CENARD, STÉPHANIE; GHORBAL, SARRAH; SCHEBOR, CAROLINA; FONSECA, FERNANDA
Mechanistic study of the differences in lactic acid bacteria resistance to freeze- or spray-drying and storage
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY; Lugar: Berlin; Año: 2024 vol. 108
ROCÍO CORFIELD; MARIANA ALLIEVI; ROY RIVERO; TAMARA LÓPEZ; OSCAR E PÉREZ; DANIELA SALVATORI; CAROLINA SCHEBOR
An Apple and Acáchul Berry Snack Rich in Bioaccessible Antioxidants and Folic Acid: A Healthy Alternative for Prenatal Diets
Foods; Año: 2024 vol. 13 p. 692 - 706
GOMEZ MATTSON, MILAGROS; CORFIELD, ROCÍO; SCHEBOR, CAROLINA; SALVATORI, DANIELA
Elderberry pomace for food/nutraceutical product development: impact of drying methods and simulated in vitro gastrointestinal digestion on phenolic profile and bioaccessibility
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2024
MILAGROS GÓMEZ MATTSON; PAULA SETTE; CAROLINA SCHEBOR; DANIELA SALVATORI
Microstructure analysis as a tool for understanding mechanical behavior and polyphenol transport in fruit tissue induced by combined impregnation techniques: prototypes with high potential as antioxidant source
Journal of Food Measurement and Characterization; Año: 2023
MAITE GAGNETEN; FACUNDO PIENIAZEK; DIEGO ARCHAINA; VALERIA MESSINA; DANIELA SALVATORI; CAROLINA SCHEBOR
Texture study of gluten-free cookies added with fibre by instrumental, image and sensory analysis
Journal of Food Measurement and Characterization; Año: 2023
ROY RIVERO; DIEGO ARCHAINA; NATALIA SOSA; CAROLINA SCHEBOR
Sensory characterization, acceptance, and stability studies on low calories fruit jelly candies
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2023
GAGNETEN, MAITE; CÁCERES, SARA GONZÁLEZ; RODRÍGUEZ OSUNA, ISAAC A.; OLAIZ, NAHUEL M.; SCHEBOR, CAROLINA; LEIVA, GRACIELA E.
Modification of cassava starch by acetylation and pulsed electric field technology: Analysis of physical and functional properties
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; Año: 2023
DIEGO ARCHAINA; FACUNDO PIENIAZEK; VALERIA MESSINA; DANIELA SALVATORI; CAROLINA SCHEBOR
Different methods for textural evaluation of freeze-dried candies during storage
JOURNAL OF TEXTURE STUDIES; Lugar: Londres; Año: 2023
CORFIELD, ROCÍO; LALOU, GABRIEL; DI LELLA, SANTIAGO; MARTÍNEZ, KARINA D.; SCHEBOR, CAROLINA; ALLIEVI, MARIANA C.; PÉREZ, OSCAR E.
Experimental and modeling approaches applied to the whey proteins and vitamin B9 complexes study
FOOD HYDROCOLLOIDS; Año: 2023
ARCHAINA, DIEGO; RIVERO, ROY; SOSA, NATALIA; SCHEBOR, CAROLINA
Sensory, physicochemical, and functional stability of freeze-dried blackcurrant (Ribes nigrum L.) Snacks. Effect of sweeteners
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Año: 2023
GOMEZ MATTSON, MILAGROS; SOZZI, AGUSTINA; CORFIELD, ROCÍO; GAGNETEN, MAITE; FRANCESCHINIS, LORENA; SCHEBOR, CAROLINA; SALVATORI, DANIELA
Colorant and antioxidant properties of freeze-dried extracts from wild berries: use of ultrasound-assisted extraction method and drivers of liking of colored yogurts
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2022 vol. 59 p. 944 - 955
GABRIELA SILVINA MUCHIUTTI; NATALIA SOSA; CAROLINA SCHEBOR; VIRGINIA LARROSA
Development of an innovative nougat from honey, blueberries, and pecan nuts
JOURNAL OF FOOD PROCESSING AND PRESERVATION; Lugar: Londres; Año: 2022
SURANO, BÁRBARA; LEIVA, GRACIELA; MARSHALL, GUILLERMO; MAGLIETTI, FELIPE; SCHEBOR, CAROLINA
Pulsed electric fields using a multiple needle chamber to improve bioactive compounds extraction from unprocessed Opuntia ficus-indica fruits
JOURNAL OF FOOD ENGINEERING; Año: 2022 vol. 317
LÓPEZ, TAMARA ANAHÍ; GARCÍA, PATRICIO ANTONIO; TICA, LAUTARO; PIENIAZEK, FACUNDO; SCHEBOR, CAROLINA; SOSA, NATALIA
Classification, quality characteristics, sensory perception and texture prediction of wooden breast myopathy in broilers from Argentina
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2022
RIVERO, ROY; ARCHAINA, DIEGO; SOSA, NATALIA; SCHEBOR, CAROLINA
Development and characterization of two gelatin candies with alternative sweeteners and fruit bioactive compounds
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2021 vol. 141 p. 1 - 7
VÁZQUEZ-SÁNCHEZ, ALMA YOLANDA; CORFIELD, ROCÍO; SOSA, NATALIA; SALVATORI, DANIELA; SCHEBOR, CAROLINA
Physicochemical, functional, and sensory characterization of apple leathers enriched with acáchul (Ardisia compressa Kunth) powder
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2021 vol. 146
MILAGROS GÓMEZ MATTSON; ROCÍO CORFIELD; LEONARDO BAJDA; OSCAR E. PÉREZ; CAROLINA SCHEBOR; DANIELA SALVATORI
Potential bioactive ingredient from elderberry fruit: process optimization for a maximum phenolic recovery, physicochemical characterization, and bioaccessibility
Journal of Berry Research; Año: 2020
CORFIELD, ROCÍO; MARTÍNEZ, KARINA D.; ALLIEVI, MARIANA C.; SANTAGAPITA, PATRICIO; MAZZOBRE, FLORENCIA; SCHEBOR, CAROLINA; PÉREZ, OSCAR E.
Whey proteins-folic acid complexes: Formation, isolation and bioavailability in a Lactobacillus casei model
Food Structure; Año: 2020 vol. 26
HERNANDO TOSCANO MARTÍNEZ; MAITE GAGNETEN; PAULO DÍAZ CALDERÓN; JAVIER ENRIONE; DANIELA SALVATORI; CAROLINA SCHEBOR; GRACIELA LEIVA
Natural food colorant from blackcurrant spray-dried powder obtained by enzymatic treatment: characterization and acceptability
JOURNAL OF FOOD PROCESSING AND PRESERVATION; Lugar: Londres; Año: 2020
MAITE GAGNETEN; DIEGO ARCHAINA; PAULA SALAS; GRACIELA LEIVA; DANIELA SALVATORI; CAROLINA SCHEBOR
Gluten-free cookies added with fiber and bioactive compounds from blackcurrant residue
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2020
RIVERO, ROY; ARCHAINA, DIEGO; SOSA, NATALIA; LEIVA, GRACIELA; BALDI CORONEL, BERTHA; SCHEBOR, CAROLINA
Development of healthy gummy jellies containing honey and propolis
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2020 vol. 100 p. 1030 - 1037
DIEGO ARCHAINA; FRANCO VASILE; JAIME JIMÉNEZ GUZMÁN; LILIANA ALAMILLA BELTRÁN; CAROLINA SCHEBOR
Physical and functional properties of roselle (Hibiscus sabdariffa L.) extract spray-dried with maltodextrin-gum arabic mixtures.
Journal of Food Processing and Preservation; Año: 2019
GAGNETEN, MAITE; LEIVA, GRACIELA; SALVATORI, DANIELA; SCHEBOR, CAROLINA; OLAIZ, NAHUEL
Optimization of Pulsed Electric Field Treatment for the Extraction of Bioactive Compounds from Blackcurrant
FOOD AND BIOPROCESS TECHNOLOGY; Año: 2019
ARCHAINA, DIEGO; SOSA, NATALIA; RIVERO, ROY; SCHEBOR, CAROLINA
Freeze-dried candies from blackcurrant (Ribes nigrum L.) and yoghurt. Physicochemical and sensorial characterization
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2019 vol. 100 p. 444 - 449
FRANCESCHINIS, LORENA; SETTE, PAULA; SALVATORI, DANIELA; SCHEBOR, CAROLINA
Valorization of postharvest sweet cherry discard for the development of dehydrated fruit ingredients: compositional, physical, and mechanical properties
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2018
DIEGO ARCHAINA; GRACIELA LEIVA; DANIELA SALVATORI; CAROLINA SCHEBOR
Physical and functional properties of spray-dried powders from blackcurrant juice and extracts obtained from the waste of juice processing
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: London; Año: 2018 vol. 24 p. 78 - 86
GAGNETEN, MAITE; CORFIELD, ROCÍO; MATTSON, MILAGROS GÓMEZ; SOZZI, AGUSTINA; LEIVA, GRACIELA; SALVATORI, DANIELA; SCHEBOR, CAROLINA
Spray-dried powders from berries extracts obtained upon several processing steps to improve the bioactive components content
POWDER TECHNOLOGY; Año: 2018
PAULA SETTE; LORENA FRANCESCHINIS; CAROLINA SCHEBOR; DANIELA SALVATORI
Monitoring mechanical, color and anthocyanin changes during rehydration of raspberry-based products
Journal of Berry Research; Año: 2017 vol. 7 p. 261 - 280
SETTE, PAULA; FRANCESCHINIS, LORENA; SCHEBOR, CAROLINA; SALVATORI, DANIELA
Fruit snacks from raspberries: influence of drying parameters on colour degradation and bioactive potential
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2017 vol. 52 p. 313 - 328
NATALIA SOSA; ESTEBAN GERBINO; MARINA GOLOWCZYC; CAROLINA SCHEBOR; ANDREA GÓMEZ-ZAVAGLIA; ELIZABETH TYMCZYSZYN
Effect of galacto-oligosaccharides:maltodextrin matrices on the recovery of Lactobacillus plantarum after spray-drying.
Frontiers in Microbiology; Año: 2016 vol. 7 p. 1 - 8
AGUDELO-LAVERDE, LINA M.; ACEVEDO, NURIA; SCHEBOR, CAROLINA; BUERA, MARÍA DEL PILAR
Opacity Studies in Dehydrated Fruits in Relation to Proton Mobility and Supramolecular Aspects
FOOD AND BIOPROCESS TECHNOLOGY; Año: 2016 vol. 9 p. 1674 - 1680
SETTE, PAULA; SALVATORI, DANIELA; SCHEBOR, CAROLINA
Physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air- and freeze-drying
FOOD AND BIOPRODUCTS PROCESSING; Año: 2016 vol. 100 p. 156 - 171
ROMANO, NELSON; SCHEBOR, CAROLINA; MOBILI, PABLO; GÓMEZ-ZAVAGLIA, ANDREA
Role of mono- and oligosaccharides from FOS as stabilizing agents during freeze-drying and storage of Lactobacillus delbrueckii subsp. bulgaricus
FOOD RESEARCH INTERNATIONAL; Año: 2016 vol. 90 p. 251 - 258
LORENA FRANCESCHINIS; PAULA SETTE; CAROLINA SCHEBOR; DANIELA SALVATORI
Color and bioactive compounds characteristics on dehydrated sweet cherry products
FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2015 vol. 8 p. 1716 - 1729
NATALIA SOSA; CAROLINA SCHEBOR; OSCAR PÉREZ
Encapsulation of citral in formulations containing sucrose ortrehalose: Emulsions properties and stability
FOOD AND BIOPRODUCTS PROCESSING; Año: 2014 p. 1 - 9
PAULA SETTE; LORENA FRANCESCHINIS; CAROLINA SCHEBOR; DANIELA SALVATORI
Osmotic dehydrated raspberries: changes in physical and bioactive compounds
DRYING TECHNOLOGY; Lugar: Londres; Año: 2014
LORENA FRANCESCHINIS; DANIELA SALVATORI; NATALIA SOSA; CAROLINA SCHEBOR
Physical and functional properties of blackberry freeze- and spray-dried powders
DRYING TECHNOLOGY; Lugar: Londres; Año: 2014 vol. 32 p. 197 - 207
LINA M. AGUDELO; CAROLINA SCHEBOR; MARÍA DEL PILAR BUERA
Evaluation of structural shrinkage on freeze-dried fruits by image analysis: Effect of relative humidity and heat treatment
FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2014 p. 1 - 10
LINA M. AGUDELO; CAROLINA SCHEBOR; MARÍA DEL PILAR BUERA
Proton mobility for the description of dynamic aspects of freeze-dried fruits
JOURNAL OF FOOD ENGINEERING; Año: 2014 vol. 125 p. 44 - 50
NATALIA SOSA; MARÍA CLARA ZAMORA; CATALINA VAN BAREN; CAROLINA SCHEBOR
New insights in the use of trehalose and modified starches for the encapsulation of orange essential oil
FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2014 vol. 7 p. 1745 - 1755
LINA M. AGUDELO; CAROLINA SCHEBOR; MARÍA DEL PILAR BUERA
Water content effect on the chromatic attributes of dehydrated strawberries during storage, as evaluated by image analysis.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2013 vol. 52 p. 157 - 162
SILVIA MATIACEVICH; DANIELA CELIS COFRÉ; CAROLINA SCHEBOR; JAVIER ENRIONE
Physicochemical and antimicrobial properties of bovine and salmon gelatin-chitosan films
CyTA ? Journal of Food; Año: 2013 vol. 11 p. 366 - 378
ELIZABETH TYMCZYSZYN; NATALIA SOSA; ESTEBAN GERBINO; AYELÉN HUGO; ANDREA GÓMEZ-ZAVAGLIA; CAROLINA SCHEBOR
Effect of physical properties on the stability of Lactobacillus bulgaricus in a freeze-dried galacto-oligosaccharides matrix
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY; Lugar: --; Año: 2012 vol. 155 p. 217 - 221
NURIA ACEVEDO; CAROLINA SCHEBOR; MARÍA DEL PILAR BUERA
Impact of starch gelatinization on the kinetics of Maillard reaction in freeze-dried potato systems.
FOOD AND BIOPROCESS TECHNOLOGY; Año: 2012 vol. 5 p. 2428 - 2434
LORENA FRANCESCHINIS; DANIELA SALVATORI; CAROLINA SCHEBOR
Estudio de calidad de cerezas deshidratadas
La Alimentación Latinoamericana; Año: 2012 vol. 302 p. 62 - 67
NATALIA SOSA; DANIELA SALVATORI; CAROLINA SCHEBOR
Physico-chemical and mechanical properties of apple disks subjected to osmotic dehydration and different drying methods
FOOD AND BIOPROCESS TECHNOLOGY; Año: 2012 vol. 5 p. 1790 - 1802
MARCELA AGUDELO; NURIA ACEVEDO; CAROLINA SCHEBOR; MARÍA DEL PILAR BUERA
Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2011 vol. 44 p. 963 - 968
ASLIN IZMITLI; CAROLINA SCHEBOR; MICHAEL P. MCGOVERN; ALLAM S. REDDY; NICHOLAS L. ABBOTT; JUAN J. DE PABLO
Effect of trehalose on the interaction of Alzheimer's Abeta-peptide and anionic lipid monolayers
BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES; Año: 2011 vol. 1808 p. 26 - 33
NATALIA SOSA; MARÍA CLARA ZAMORA; JORGE CHIRIFE; CAROLINA SCHEBOR
Spray drying encapsulation of citral in sucrose or trehalose matrices: Physicochemical and sensory characteristics
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2011 vol. 46 p. 2096 - 2102
CAROLINA SCHEBOR; MARÍA FLORENCIA MAZZOBRE; MARÍA DEL PILAR BUERA
Glass transition and time-dependent crystallization behavior of dehydration bioprotectant sugars
CARBOHYDRATE RESEARCH; Año: 2010 vol. 345 p. 303 - 308
LINA M. AGUDELO; NURIA ACEVEDO; CAROLINA SCHEBOR; MARÍA DEL PILAR BUERA
Effect of relative humidity on shrinkage and color changes in dehydrated strawberry
The World of Food Science; Año: 2010 vol. 11 p. 1 - 4
MARA GALMARINI; CAROLINA SCHEBOR; MARIA CLARA ZAMORA; JORGE CHIRIFE
The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze - dried strawberry puree
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2009 vol. 44 p. 1869 - 1876
NURIA ACEVEDO; CAROLINA SCHEBOR; MARÍA DEL PILAR BUERA
Non-enzymatic browning kinetics analyzed through water-solids interactions and water mobility in dehydrated potato
FOOD CHEMISTRY; Año: 2008 vol. 108 p. 900 - 906
CAROLINA BUSSO CASATI; CAROLINA SCHEBOR; MARÍA CLARA ZAMORA; JORGE CHIRIFE
Glass transition temperatures and some physical and sensory changes in stored spray-dried encapsulated flavors
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2007 vol. 40 p. 1792 - 1797
NURIA ACEVEDO; CAROLINA SCHEBOR; MARÍA DEL PILAR BUERA
1H NMR studies of molecular mobility in potato starch
Alimentos Ciencia e Ingeniería; Lugar: Ambato; Año: 2007 vol. 16 p. 99 - 100
SATOSHI OHTAKE; CAROLINA SCHEBOR; JUAN J. DE PABLO
Effects of trehalose on the phase behavior of DPPC-cholesterol unilamellar vesicles
BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES; Año: 2006 vol. 1758 p. 65 - 73
NURIA ACEVEDO; CAROLINA SCHEBOR; MARÍA DEL PILAR BUERA
Water–solids interactions, matrix structural properties and the rate of non-enzymatic browning
JOURNAL OF FOOD ENGINEERING; Año: 2006 vol. 77 p. 1108 - 1115
LUIS ESPINOSA; CAROLINA SCHEBOR; MARÍA DEL PILAR BUERA; SILVIA MORENO; JORGE CHIRIFE
Inhibition of trehalose crystallization by cytoplasmic yeast components
CRYOBIOLOGY; Año: 2006 vol. 52 p. 157 - 160
MARÍA DEL PILAR BUERA; CAROLINA SCHEBOR; BEATRIZ ELIZALDE
Effect of carbohydrate crystallization on stability of dehydrated foods and ingredient formulations
JOURNAL OF FOOD ENGINEERING; Año: 2005 vol. 67 p. 157 - 165
SATOSHI OHTAKE; CAROLINA SCHEBOR; SEAN P. PALECEK; JUAN J. DE PABLO
Phase behavior of freeze-dried phospholipid-cholesterol mixtures stabilized with trehalose
BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES; Año: 2005 vol. 1713 p. 57 - 64
NURIA ACEVEDO; CAROLINA SCHEBOR; MARÍA DEL PILAR BUERA
Prediction of the relative humidity for the maximum rate of non-enzymatic browning in food systems
Research Advances in Food Science; Año: 2004 vol. 4 p. 153 - 160
SATOSHI OHTAKE; CAROLINA SCHEBOR; SEAN P. PALECEK; JUAN J. DE PABLO
Effect of pH, counter ion, and phosphate concentration on the glass transition temperature of freeze-dried sugar-phosphate mixtures
PHARMACEUTICAL RESEARCH; Año: 2004 vol. 21 p. 1615 - 1621
LUIS ESPINOSA; CAROLINA SCHEBOR; NORMA SBARBATI DE NUDELMAN; JORGE CHIRIFE
Stability of enzymes and proteins in dried glassy systems: effect of sunlight simulated conditions
BIOTECHNOLOGY PROGRESS; Año: 2004 vol. 20 p. 1220 - 1224
SATOSHI OHTAKE; CAROLINA SCHEBOR; SEAN P. PALECEK; JUAN J. DE PABLO
Effect of sugar-phosphate mixtures on the stability of DPPC membranes in dehydrated systems
CRYOBIOLOGY; Año: 2004 vol. 48 p. 81 - 89
EMILIANO FERNÁNDEZ; CAROLINA SCHEBOR; JORGE CHIRIFE
Glass transition temperature of regular and lactose hydrolyzed milk powders
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2003 vol. 36 p. 547 - 551
PATRICIA CERRUTTI; MARTA SEGOVIA DE HUERGO; MIGUEL GALVAGNO; CAROLINA SCHEBOR; MARÍA DEL PILAR BUERA
Commercial baker´s yeast stability as affected by intracellular content of trehalose, dehydration procedure and the physical properties of external matrices.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY; Año: 2000 vol. 54 p. 575 - 580
MARÍA FLORENCIA MAZZOBRE; CAROLINA SCHEBOR; LEILA BURIN; JORGE CHIRIFE
Relevamiento del pH y la actividad de agua (aw) de conservas en “escabeche” y otras similares de elaboración artesanal/doméstica en relación al riesgo potencial para el crecimiento de Clostridium botulinum
REVISTA ARGENTINA DE MICROBIOLOGíA; Año: 2000 vol. 32 p. 63 - 70
CAROLINA SCHEBOR; JORGE CHIRIFE.
A survey of water activity and pH values in fresh pasta packed under modified atmosphere elaborated in Argentina and Uruguay
JOURNAL OF FOOD PROTECTION; Año: 2000 vol. 63 p. 965 - 969
CAROLINA SCHEBOR; MIGUEL GALVAGNO; MARÍA DEL PILAR BUERA; JORGE CHIRIFE
Glass transition temperatures and fermentative activity of heat-treated commercial active dry yeasts
BIOTECHNOLOGY PROGRESS; Año: 2000 vol. 16 p. 163 - 168
HÉCTOR IGLESIAS; CAROLINA SCHEBOR; MARÍA DEL PILAR BUERA; JORGE CHIRIFE
Sorption isotherm and calorimetric behavior of amorphous/crystalline raffinose-water systems
JOURNAL OF FOOD SCIENCE; Año: 2000 vol. 65 p. 646 - 650
CAROLINA SCHEBOR; LEILA BURIN; MARÍA DEL PILAR BUERA; JORGE CHIRIFE
Stability to hydrolysis and browning of trehalose, sucrose and raffinose in low-moisture systems in relation to their use as protectants of dry biomaterials
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 1999 vol. 32 p. 481 - 485
CAROLINA SCHEBOR; MARÍA DEL PILAR BUERA; JORGE CHIRIFE
Color formation due to non enzimatic browning in amorphous, glassy, anhydrous model systems
FOOD CHEMISTRY; Año: 1999 vol. 65 p. 427 - 432
CAROLINA SCHEBOR; LEILA BURIN; JORGE CHIRIFE
Water activity and shelf life of selected wrapped chocolate tablets and caramel-filled chocolate bars.
Lebensmittel-Technologie; Año: 1997 vol. 30 p. 222 - 229
CAROLINA SCHEBOR; LEILA BURIN; MARÍA DEL PILAR BUERA; JOSÉ M. AGUILERA; JORGE CHIRIFE
Glassy state and thermal inactivation of invertase and lactase in dried amorphous matrices
BIOTECHNOLOGY PROGRESS; Año: 1997 vol. 13 p. 857 - 863
PABLO BONELLI; CAROLINA SCHEBOR; ANA LEA CUKIERMAN; MARÍA DEL PILAR BUERA; JORGE CHIRIFE
Residual moisture content as related to collapse of freeze-dried sugar matrices
JOURNAL OF FOOD SCIENCE; Año: 1997 vol. 62 p. 693 - 695
SILVIA CARDONA; CAROLINA SCHEBOR; MARÍA DEL PILAR BUERA; MARCUS KAREL; JORGE CHIRIFE
Thermal stability of invertase in reduced-moisture amorphous matrices in relation to glassy state and role of trehalose crystallization
JOURNAL OF FOOD SCIENCE; Año: 1997 vol. 62 p. 105 - 112
CAROLINA SCHEBOR; MARÍA DEL PILAR BUERA; JORGE CHIRIFE
Glassy state in relation to the thermal inactivation of enzyme invertase in amorphous dried matrices of trehalose, maltodextrin and PVP
JOURNAL OF FOOD ENGINEERING; Año: 1996 vol. 30 p. 269 - 282
CAROLINA SCHEBOR; MARÍA DEL PILAR BUERA; MARCUS KAREL; JORGE CHIRIFE
Sucrose hydrolisis does occur in a glassy starch matrix
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 1995 vol. 28 p. 245 - 248
ELBA VÁZQUEZ; CÉSAR POLO; GUSTAVO STEDILE; CAROLINA SCHEBOR; EDUARDO KARAHANIAN; ALCIRA BATLLE
Isolation and partial purification of mitochondrial and cytosolic rhodanese from liver of normal and p-dimethylaminoazobenzene treated mice
INTERNATIONAL JOURNAL OF BIOCHEMISTRY AND CELLULAR BIOLOGY; Año: 1995 vol. 27 p. 523 - 529