INVESTIGADORES
ZARITZKY Noemi Elisabet
artículos
OTEIZA, JUAN M.; CATURLA, MAGDEVIS Y.R.; PRADO-SILVA, LEONARDO DO; CÂMARA, ANTONIO A.; BARRIL, PATRICIA A.; SANT'ANA, ANDERSON S.; GIANNUZZI, LEDA; ZARITZKY, NOEMI
Adaptation of O157:H7 and non-O157 Escherichia coli strains in orange juice and subsequent resistance to UV-C radiation
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2022 vol. 157
BUCCI, PAULA; COPPOTELLI, BIBIANA; MORELLI, IRMA; ZARITZKY, NOEMÍ; CARAVELLI, ALEJANDRO
Micronutrients and COD/N ratio as factors influencing granular size and SND in aerobic granular sequencing batch reactors operated at low organic loading
Journal of Water Process Engineering; Año: 2022 vol. 46
PEREZ, SILVINA; CORTI-MONZÓN, GEORGINA; YEANNES, MARÍA I.; ZARITZKY, NOEMÍ E.; VILLEGAS-PLAZAS, MARCELA; JUNCA, HOWARD; MURIALDO, SILVIA E.
Assembly of hyperhalophilic complex consortia of isolates from anchovy ripening attaining histamine degradation and their microbiome configuration
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2021 vol. 142
BUCCI, PAULA; COPPOTELLI, BIBIANA; MORELLI, IRMA; ZARITZKY, NOEMÍ; CARAVELLI, ALEJANDRO
Heterotrophic nitrification-aerobic denitrification performance in a granular sequencing batch reactor supported by next generation sequencing
INTERNATIONAL BIODETERIORATION & BIODEGRADATION; Año: 2021 vol. 160
GIMENEZ BELEN; GRAIVER NATALIA; GIANNUZZI LEDA; ZARITZKY NOEMI
Treatment of beef with gaseous ozone: physicochemical aspects and antimicrobial effects on heterotrophic microflora and Listeria monocytogenes.
FOOD CONTROL; Lugar: Amsterdam; Año: 2021 vol. 121 p. 107602 - 107630
FERRO OROZCO A.M.,; E.M. CONTRERAS; ZARITZKY NOEMI.
Biological removal of hexavalent chromium: evaluation of the metabolic activity of native and Cr(VI)-acclimated activated sludge using a respirometric method .
ENVIRONMENTAL TECHNOLOGY; Lugar: Londres; Año: 2021 vol. 42 p. 952 - 963
PÉREZ-CALDERÓN, JOHN; SCIAN, ALBERTO; DUCOS, MARTIN; SANTOS, VICTORIA; ZARITZKY, NOEMÍ
Performance of oxalic acid-chitosan/alumina ceramic biocomposite for the adsorption of a reactive anionic azo dye
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH; Año: 2021 vol. 28
OJEDA, GONZALO A.; ARIAS GORMAN, ADRIANA M.; SGROPPO, SONIA C.; ZARITZKY, NOEMÍ E.
Application of composite cassava starch/chitosan edible coating to extend the shelf life of black mulberries
JOURNAL OF FOOD PROCESSING AND PRESERVATION; Año: 2021 vol. 45
PEREZ SILVINA; MURIALDO SILVIA; AMEZTOY IRENE; ZARITZKY NOEMI.; YEANNES M.I.
New insights into halophilic prokaryotes isolated from salting-ripening anchovies (Engraulis anchoita) process focused on histamine‑degrading strains
EXTREMOPHILES; Lugar: Tokyo; Año: 2020 vol. 24 p. 787 - 796
BUCCI, PAULA; COPPOTELLI, BIBIANA; MORELLI, IRMA; ZARITZKY, NOEMÍ; CARAVELLI, ALEJANDRO
Simultaneous heterotrophic nitrification and aerobic denitrification of wastewater in granular reactor: Microbial composition by next generation sequencing analysis
Journal of Water Process Engineering; Año: 2020 vol. 36
LOBO C; CASTELLARI J.; COLMAN LERNER E. J.; BERTOLA N; ZARITZKY NOEMI.
Functional iron chitosan microspheres synthesized by ionotropic gelation for the removal of arsenic (V) from water
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES; Lugar: Amsterdam; Año: 2020 vol. 164 p. 1575 - 1583
DIMA, JIMENA BERNADETTE; SEQUEIROS, CYNTHIA; BARÓN, PEDRO; ZARITZKY, NOEMI
Biochemical Composition and Quality Parameters of Raw and Cooked Refrigerated Patagonian Crabmeat (Ovalipes trimaculatus)
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY; Año: 2020 vol. 29 p. 1013 - 1028
DIMA, JIMENA B; FERRARI, MARIANO; ZARITZKY, NOEMI
Mathematical Modeling of Fixed-Bed Columns Adsorption: Hexavalent Chromium onto Chitosan Flakes
INDUSTRIAL & ENGINEERING CHEMICAL RESEARCH; Año: 2020 vol. 59 p. 15378 - 15386
BUCCI PAULA ; M.V. SANTOS,; MONTANARI JORGE; ZARITZKY NOEMI.
Nanoferulic: From a by-product of the beer industry towards the regeneration of the skin
Journal of Cosmetic Dermatology; Lugar: New Jersey; Año: 2020 vol. 19 p. 2958 - 2964
OJEDA, GONZALO ADRIÁN; SGROPPO S. C.; ZARITZKY NOEMI.
Fogging with antibrowning agents as an alternative to conventional immersion treatments to extend shelf life of mushrooms.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2020 vol. 55 p. 660 - 668
FERRO OROZCO A.M.,; MORALES URREA D. A. ; E.M. CONTRERAS; ZARITZKY NOEMI.
Loss of bisphenol A removal ability of activated sludge in semi-continuous reactors (SCR)
Journal of Environmental Chemical Engineering; Año: 2020 vol. 8 p. 103778 - 103788
PEREZ CALDERON J.; SANTOS M.V.; ZARITZKY NOEMI.
Synthesis, Characterization and Application of Cross-Linked Chitosan/Oxalic Acid Hydrogels to Improve Azo Dye (Reactive Red 195) Adsorption
REACTIVE & FUNCTIONAL POLYMERS; Lugar: Amsterdam; Año: 2020 vol. 155
ORJUELA PALACIO JULIANA; GRAIVER N.; M.V. SANTOS ,; ZARITZKY NOEMI.
Effect of the desiccation tolerance and cryopreservation methods on the viability of Citrus limon L. Burm cv. Eureka seeds
CRYOBIOLOGY; Lugar: Amsterdam; Año: 2019 vol. 89 p. 51 - 59
PEREZ CALDERON J.; SANTOS M.V,; ZARITZKY NOEMI.
Processing of pre-cooked frozen Brussels sprouts: heat transfer modelling as related to enzyme inactivation and quality stability.
FOOD AND BIOPRODUCTS PROCESSING; Año: 2019 vol. 118 p. 114 - 129
MARINA SANSINENA ; MARIA VICTORIA SANTOS; JORGE CHIRIFE ; NOEMI ZARITZKY
In vitro development of vitrified bovine oocytes is correlated with mathematical predictions of cooling and warming rates during cryopreservation, storage and sample removal
REPRODUCTIVE BIOMEDICINE ONLINE; Lugar: Amsterdam; Año: 2018 vol. 36 p. 500 - 507
PEREZ CALDERON J.; SANTOS M.V.; ZARITZKY NOEMI.
Optimal clarification of emulsified oily wastewater using a surfactant/chitosan biopolymer
Journal of Environmental Chemical Engineering; Lugar: Amsterdam ; Año: 2018 vol. 6 p. 3808 - 3818
ALZATE MARIN, J. C.; RIVERO S.; A. PINOTTI,; CARAVELLI A; ZARITZKY, NOEMI ELISABET
Microstructural Behavior of Matrices Based on Polylactic Acid and Polyhydroxyalkanoates.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Lugar: Washington; Año: 2018 vol. 66 p. 10033 - 10040
.M. V. SANTOS, M. SANSINENA , J. CHIRIFE ; ZARITZKY N. E.
Convective heat transfer coefficients of open and closed Cryotop systems under different warming conditions
CRYOBIOLOGY; Lugar: Amsterdam; Año: 2018 vol. 84 p. 20 - 26
SILVINA PEREZ; CZERNER M.; PATATA M.L.; ZARITZKY NOEMI.; MURIALDO S E; YEANNES M.I.
Monitoring the characteristics of cultivable halophilic microbial community during salted-ripened anchovy (Engraulis anchoita) production
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY; Lugar: Amsterdam; Año: 2018 vol. 286 p. 179 - 189
FERRO OROZCO, A.M.; CONTRERAS, E.M.; ZARITZKY, N.E.
Interdependence between the aerobic degradation of BPA and readily biodegradable substrates by activated sludge in semi-continuous reactors
BIODEGRADATION; Año: 2018 vol. 29 p. 579 - 592
SCHNEIDER TEIXEIRA, A.; DELADINO, L.; GARCÍA, M.A.; ZARITZKY, N.E.; SANZ, P.D.; MOLINA-GARCÍA, A.D.
Microstructure analysis of high pressure induced gelatinization of maize starch in the presence of hydrocolloids
FOOD AND BIOPRODUCTS PROCESSING; Año: 2018 vol. 112 p. 119 - 130
PÉREZ-CALDERÓN, JOHN; SANTOS, MARÍA V.; ZARITZKY, NOEMÍ
Reactive RED 195 dye removal using chitosan coacervated particles as bio-sorbent: Analysis of kinetics, equilibrium and adsorption mechanisms
Journal of Environmental Chemical Engineering; Año: 2018 vol. 6 p. 6749 - 6760
LOBO, CINTIA C.; BERTOLA, NORA C.; CONTRERAS, EDGARDO M.; ZARITZKY, NOEMÍ E.
Monitoring and modeling 4-chlorophenol biodegradation kinetics by phenol-acclimated activated sludge by using open respirometry
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH; Lugar: HEIDELBERG; Año: 2018 vol. 25 p. 21272 - 21285
PEREZ CALDERON J.; SANTOS M.V,; ZARITZKY N. E.
Desestabilización de emulsiones petróleo/agua mediante la aplicación del biopolímero quitosano
Anales de la Asociación Química Argentina; Lugar: Buenos Aies; Año: 2018 vol. 105 p. 1 - 13
LAURA T. RODRIGUEZ FURLÁN, ; YANINA BARACCO; LECOT, J.,; ZARITZKY N. E.; CAMPDERRÓS MERCEDES
Influence of hydrogenated oil as cocoa butter replacers in the development of sugar-free compound chocolates: Use of inulin as stabilizing agent.
FOOD CHEMISTRY; Lugar: Amsterdam; Año: 2017 vol. 217 p. 637 - 647
SANTOS M.V.; M. SANSINENA; ZARITZKY N. E.; CHIRIFE J.
Experimental determination of surface heat transfer coefficient in a dry ice-ethanol cooling bath using a numerical approach.
CRYO-LETTERS; Año: 2017 vol. 38 p. 119 - 124
LAURA T. RODRIGUEZ FURLÁN; YANINA BARACCO; LECOT JAVIER; ZARITZKY NOEMI.; CAMPDERRÓS MERCEDES
Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate
FOOD CHEMISTRY; Lugar: Amsterdam; Año: 2017 vol. 229 p. 610 - 620
MARIA RODRÍGUEZ; OTEIZA J. M.; GIANNUZZI L.; ZARITZKY N. E.
Evaluation of mutagenicity associated with Escherichia coli inactivation in UV-treated orange juice
TOXICOLOGICAL AND ENVIRONMENTAL CHEMISTRY (PRINT); Año: 2017 vol. 99 p. 315 - 330
OJEDA, GONZALO ADRIÁN; SGROPPO S. C. ; ZARITZKY N. E.
Application of multivariate statistical analysis to assess browning susceptibility in sweet potatoes (Ipomoea batatas (L.) Lam.) cultivars, based on chemical and enzymatic determinations.
International Food Research Journal; Año: 2017 vol. 24 p. 1703 - 1712
GIMENEZ BELEN; GRAIVER NATALIA; ALICIA CALIFANO; ZARITZKY N. E.
Quality Attributes and Shelf Life of High-Pressure Preserved Beef as Affected by Pre-treatment Conditions
FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2017 vol. 10 p. 2013 - 2022
PEREZ CALDERON J.; ALICIA CALIFANO; SANTOS M.V,; ZARITZKY N. E.
Kinetic Parameters for the Thermal Inactivation of Peroxidase and Lipoxygenase in Precooked Frozen Brassica Species
JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 2017 vol. 82 p. 1378 - 1386
JUAN CARLOS ALZATE MARIN; CARAVELLI A.; ZARITZKY N. E.
Nitrification and aerobic denitrification in anoxic-aerobic sequencing batch reactor
BIORESOURCE TECHNOLOGY; Lugar: Amsterdam; Año: 2016 vol. 200 p. 380 - 387
FERRO OROZCO A.M., ; CONTRERAS E.; ZARITZKY N. E.
Monitoring the biodegradability of bisphenol A and its metabolic intermediates by manometric respirometry tests
BIODEGRADATION; Lugar: Berlin; Año: 2016 vol. 27 p. 209 - 221
DIMA JIMENA ; BARON P.; ZARITZKY N. E.
Pasteurization conditions and evaluation of quality parameters of frozen packaged crab meat.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY; Lugar: Philadelphia; Año: 2016 vol. 25 p. 745 - 759
VIRGINIA LARROSA; GABRIEL LORENZO; ZARITZKY N. E.; CALIFANO A
Improvement of the texture and quality of cooked gluten-free pasta
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2016 vol. 70 p. 96 - 103
POUZO, L.B., DESCALZO, A.M., ZARITZKY, N.E., ROSSETTI, L. , PAVAN, E.
Antioxidant status, lipid and colour stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseed
MEAT SCIENCE; Lugar: Amsterdam; Año: 2016 vol. 111 p. 1 - 8
L.B. POUZO, N.E. ZARITZKY, E. PAVAN, L. ROSSETTI, A.M. DESCALZO.
Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayed
MEAT SCIENCE; Lugar: Amsterdam; Año: 2016 vol. 119 p. 7 - 13
FERRO OROZCO A.M.,; E.M. CONTRERAS; ZARITZKY NOEMI.
Biodegradation of Bisphenol A and its metabolic intermediates by activated sludge: Stoichiometry and kinetics analysis
INTERNATIONAL BIODETERIORATION & BIODEGRADATION; Lugar: Amsterdam; Año: 2016 vol. 106 p. 1 - 9
ALINE SCHNEIDER TEIXEIRA; LORENA DELADINO; ZARITZKY N. E.
Yerba mate (Ilex paraguariensis) waste and alginate as a matrix for encapsulation of N fertilizer
ACS Sustainable Chemistry & Engineering; Lugar: Washington; Año: 2016 vol. 4 p. 2449 - 2458
VERSINO FLORENCIA ; LOPEZ OLIVIA.; MARIA ALEJANDRA GARCIA ,; ZARITZKY NOEMI.
Starch based films and food coatings: an overview.
STARCH/STARKE; Lugar: Weinheim; Año: 2016 vol. 68 p. 1 - 12
GIMENEZ BELEN; GRAIVER NATALIA; CALIFANO ALICIA; ZARITZKY NOEMI.
Physicochemical characteristics and quality parameters of a beef product subjected to chemical preservatives and high hydrostatic pressure
MEAT SCIENCE; Lugar: Amsterdam; Año: 2015 vol. 100 p. 179 - 188
M.V. SANTOS ,; M. SANSINENA.; J.CHIRIFE; N. ZARITZKY
Determination of heat transfer coefficients for french plastic semen straw suspended in static nitrogen vapor over liquid nitrogen.
CRYO-LETTERS; Año: 2015 vol. 36 p. 413 - 423
FERRO ANA MICAELA; CONTRERAS E; ZARITZKY NOEMI.
Simultaneous biodegradation of bisphenol A and a biogenic substrate in semi-continuous activated sludge reactors
BIODEGRADATION; Lugar: Berlin; Año: 2015 vol. 23 p. 183 - 195
LARROSA V.; LORENZO G; ZARITZKY NOEMI.; CALIFANO A..
Dynamic rheological analysis of gluten-free pasta as affected by composition and cooking time
JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2015 vol. 160 p. 11 - 18
D. R. PALATNIK; M.V. OSTERMANN PORCEL; U.GONZÁLEZ ; ZARITZKY NOEMI; M. E. CAMPDERRÓS
Recovery of caprine whey protein and its application in a food protein formulation
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2015 vol. 63 p. 331 - 338
LORENZO G.; ZARITZKY NOEMI.; CALIFANO A
Mechanical and optical characterization of gelled matrices during storage
CARBOHYDRATE POLYMERS; Lugar: Amsterdam; Año: 2015 vol. 117 p. 825 - 835
DIMA JIMENA B.; SEQUEIROS CYNTHIA ; ZARITZKY NOEMI.
Hexavalent chromium removal in contaminated water using reticulated chitosan micro/nanoparticles from seafood processing wastes
CHEMOSPHERE; Lugar: Amsterdam; Año: 2015 vol. 141 p. 100 - 111
OJEDA, GONZALO ADRIÁN; SROPPO SONIA ; ZARITZKY NOEMI.
Application of edible coatings in minimally processed sweet potatoes (Ipomoea batatas L.) for preventing enzymatic browning.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2014 vol. 49 p. 876 - 883
SANTOS M.V.; SANSINENA M; CHIRIFE J.; ZARITZKY NOEMI.
Determination of heat transfer coefficients in plastic French straws plunged in liquid nitrogen
CRYOBIOLOGY; Lugar: Amsterdam; Año: 2014 vol. 69 p. 488 - 495
DIMA J.B, ; SANTOS M.V ; BARÓN P.; CALIFANO A; ZARITZKY N.
Experimental study and numerical modeling of the freezing process of marine products.
FOOD AND BIOPRODUCTS PROCESSING; Año: 2014 vol. 92 p. 54 - 66
RINALDONI ANA; PALATNIK, DIANA; ZARITZKY NOEMI ; CAMPDERRÓS MERCEDES
Soft cheese-like product development enriched with soy protein concentrates
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2014 vol. 55 p. 139 - 147
SANSINENA M; SANTOS M. V. ; TAMINELLI G.; ZARITZKY N. E.
Implications of storage and handling conditionson glass transition and potential devitrification of oocytes and embryos.
THERIOGENOLOGY; Lugar: Amsterdam; Año: 2014 vol. 82 p. 373 - 378
ARTURI TATIANA; ZARITZKY NOEMI.; CONTRERAS EDGARDO
Simple high-performance liquid chromatography-ultraviolet method to quantify the molecular size distribution of nonylphenol ethoxylates
Industrial and Engineering Chemical Research; Año: 2014 vol. 53 p. 1327 - 1333
L. CASTILLO, O.V LOPEZ, C.LOPEZ; N. ZARITZKY, M A.GARCÍA, S. BARBOSA, M.VILLAR,
Thermoplastic starch films reinforced with talc nanoparticles
CARBOHYDRATE POLYMERS; Lugar: Amsterdam; Año: 2013 vol. 95 p. 664 - 674
LORENZO, G.; ZARITZKY, N. , CALIFANO
Rheological analysis of emulsion-filled gels based on high acyl gellan gum
FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2013 vol. 30 p. 672 - 680
LOPEZ OLIVIA; ZARITZKY NOEMI.; GROSSMANN MARIA V.; GARCIA MARIA A
Acetylated and native corn starch blend films produced by blown extrusion.
JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2013 vol. 116 p. 286 - 297
M.V. SANTOS , ; M. SANSINENA , ; N. ZARITZKY ,; J. CHIRIFE
Mathematical prediction of freezing times of bovine semen in straws placed in static vapor over liquid nitrogen
CRYOBIOLOGY; Lugar: Amsterdam; Año: 2013 vol. 66 p. 30 - 37
OLIVIA LOPEZ, NOEMI ZARITZKY , M. A. GARCIA .
Potassium sorbate controlled release from corn starch films. Materials Science and Engineering C.
MATERIALS SCIENCE & ENGINEERING. C, BIOMIMETIC MATERIALS, SENSORS AND SYSTEMS; Lugar: Amsterdam; Año: 2013 vol. 33 p. 1583 - 1591
LARROSA V.; G. LORENZO; ZARITZKY NOEMI.; A. CALIFANO
Optimization of rheological properties of gluten-free pasta dough using mixture design.
JOURNAL OF CEREAL SCIENCE (PRINT); Lugar: Amsterdam; Año: 2013 vol. 57 p. 520 - 526
PAEZ ROXANA ; LUISINA LAVARI ; GABRIELA AUDERO ; ALEJANDRA CUATRIN ; NOEMÍ ZARITZKY ; JORGE REINHEIMER ; GABRIEL VINDEROLA.
Study of the effects of spray-drying on the functionality of probiotic lactobacilli.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY; Lugar: Londres; Año: 2013 vol. 66 p. 1 - 7
M.V. SANTOS ,; M. SANSINENA ,; N. ZARITZKY; J CHIRIFE
How important are internal temperature gradients in french straws during freezing of bovine sperm in nitrogen vapor?
CRYO-LETTERS; Año: 2013 vol. 34 p. 158 - 165
DURRUTY IGNACIO; ZARITZKY NOEMI; GONZALEZ FROILAN
Organic fractions influence on biogas generationfrom potato residues. Kinetic model generalization
BIOMASS AND BIOENERGY; Lugar: Amsterdam; Año: 2013 vol. 59 p. 458 - 467
FERRO OROZCO, A. MICAELA; LOBO C,; E.M. CONTRERAS; ZARITZKY NOEMI.
Biodegradation of Bisphenol-A (BPA) in activated sludge batch reactors: analysis of the acclimation process.
INTERNATIONAL BIODETERIORATION & BIODEGRADATION; Lugar: Amsterdam; Año: 2013 vol. 85 p. 392 - 399
LAURA T. RODRIGUEZ FURLÁN , JAVIER LECOT , ANTONIO PÉREZ PADILLA , MERCEDES E. CAMPDERRÓS ,NOEMI ZARITZKY
Stabilizing effect of saccharides on bovine plasma protein: A calorimetric study.
MEAT SCIENCE; Lugar: Amsterdam; Año: 2012 vol. 91 p. 478 - 485
LARROSA, V., LORENZO, G., ZARITZKY, N., CALIFANO A.
Effect of the Addition of Proteins and Hydrocolloids on the Water Mobility in Gluten-Free Pasta Formulations
WATER: A Multidisciplinary Research Journal; Año: 2012 vol. 4 p. 1 - 17
R. PAÉZ , L. LAVARI , G. VINDEROLA , G. AUDERO , A. CUATRIN , N. ZARITZKY , J. REINHEIMER.
Effect of heat treatment and spray drying on lactobacilli viability and resistance to simulated gastrointestinal digestion
FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2012 vol. 48 p. 748 - 754
M.V. SANTOS, M. SANSINENA, N. ZARITZKY AND J. CHIRIFE.
Assessment of external heat transfer coefficient during oocyte vitrification in liquid and slush nitrogen using numerical simulations to determine cooling rates
CRYO-LETTERS; Lugar: London; Año: 2012 vol. 33 p. 31 - 40
ALEJANDRO H. CARAVELLI, CAROLINA DE GREGORIO, NOEMÍ E. ZARITZKY.
Effect of operating conditions on the chemical phosphorus removal using ferric chloride by evaluating orthophosphate precipitation and sedimentation of formed precipitates in batch and continuous systems
CHEMICAL ENGINEERING JOURNAL; Lugar: Amsterdam; Año: 2012 vol. 209 p. 469 - 477
IGNACIO DURRUTY, NOEMI E. ZARITZKY, JORGE FROILAN GONZÁLEZ
Kinetic studies on the anaerobic degradation of soluble and particulate matter in potato wastewater
BIOSYSTEMS ENGINEERING; Lugar: Amsterdam; Año: 2012 vol. 111 p. 195 - 205
M. SANSINENA, M.V. SANTOS, N. ZARITZKY, J. CHIRIFE.
Comparison of heat transfer in liquid and slush nitrogen by numerical simulation of cooling rates for French straws used for sperm cryopreservation.
THERIOGENOLOGY; Lugar: Amsterdam; Año: 2012 vol. 77 p. 1717 - 1721
PELISSARI, F.M., YAMASHITA, F., GARCIA, M.A., MARTINO, M.N., ZARITZKY, N.E., GROSSMANN, M.V.E
Constrained mixture design applied to the development of cassava starch-chitosan blown films
JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2012 p. 262 - 267
JIMENA B DIMA, PEDRO J. BARÓN, NOEMI E. ZARITZKY.
Mathematical modeling of the heat transfer process and protein denaturation during the thermal treatment of Patagonian marine crabs
JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2012 vol. 113 p. 623 - 634
GABRIEL LORENZO; GERARDO CHECMAREV; ZARITZKY NOEMI.; A. CALIFANO
Linear viscoelastic assessment of cold gel-like emulsions stabilized with bovine gelatin
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2011 vol. 44 p. 457 - 464
M. SANSINENA ; M.V. SANTOS, ; N. ZARITZKY ; J. CHIRIFE
Numerical simulation of cooling rates in vitrification systems used for oocyte cryopreservation
CRYOBIOLOGY; Lugar: Amsterdam; Año: 2011 vol. 63 p. 32 - 37
CONTRERAS EDGARDO; BERTOLA NORA; ZARITZKY NOEMI.
Monitoring the Ozonation of Phenol Solutions at Constant pH by Different Methods
INDUSTRIAL & ENGINEERING CHEMICAL RESEARCH; Lugar: Washington; Año: 2011 vol. 50 p. 9799 - 9809
GRAIVER NATALIA; CALIFANO A; ZARITZKY NOEMI.
Partial dehydration and cryopreservation of Citrus seeds
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: LOndres; Año: 2011 vol. 91 p. 2544 - 2550
A.M. FERRO OROZCO ; E.M. CONTRERAS ; N.E. ZARITZKY
Effects of combining biological treatment and activated carbon on hexavalent
BIORESOURCE TECHNOLOGY; Lugar: Amsterdam; Año: 2011 vol. 102 p. 2495 - 2502
LOPEZ OLIVIA; LECOT, J.,L; ZARITZKY N.; GARCIA M A
Biodegradable packages development from starch based heat sealable films
JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2011 vol. 105 p. 254 - 263
F. COLL CÁRDENAS,; S. ANDRÉS,; L. GIANNUZZI,; N. ZARITZKY
Antimicrobial action and effects on beef quality attributes of a gaseous ozone treatment at refrigeration temperatures
JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2011 vol. 22 p. 1442 - 1447
CAROLINA DE GREGORIO,; ALEJANDRO H. CARAVELLI; ZARITZKY NOEMI.
Application of biological indices and a mathematical model for the detection of metal coagulant overload in a laboratory scale activated sludge reactor with phosphate simultaneous precipitation
CHEMICAL ENGINEERING JOURNAL; Lugar: Amsterdam; Año: 2011 vol. 172 p. 52 - 60
JIMENA B. DIMA, PEDRO J. BARÓN, NOEMI E. ZARITZKY
Mathematical modeling of the heat transfer process and protein denaturation during the thermal treatment of crabs from the Argentine Patagonia
Procedia Food Science; Año: 2011 p. 729 - 735
A. MICAELA FERRO OROZCO; CONTRERAS EDGARDO; ZARITZKY NOEMI.
Biological Cr(VI) removal coupled with biomass growth, biomass decay, and multiple substrate limitation
WATER RESEARCH; Lugar: Amsterdam; Año: 2011 vol. 45 p. 3034 - 3046
GABRIEL LORENZO, NOEMI E. ZARITZKY, ALICIA N. CALIFANO.
Viscoelastic characterization of fluid and gel like food emulsions stabilized with hydrocolloids
Procedia Food Science; Año: 2011 p. 281 - 286
. DE GREGORIO CAROLINA, H. CARAVELLI ALEJANDRO, E. ZARITZKY NOEMÍ
Application of a combined biological and chemical system for the treatment of phosphorus-containing wastewater from the food industry
Procedia Food Science; Año: 2011 vol. 1 p. 1841 - 1847
PELLICER KARINA ; COPES JULIO; GIANNUZZI LEDA; ZARITZKY NOEMI.
Behavior of Listeria monocytogenes Type1 355/98 (85) in meat emulsions as affected by temperature, pH, water activity, fat and microbial preservatives
FOOD CONTROL; Lugar: Amsterdam; Año: 2011 vol. 22 p. 1573 - 1581
RODRÍGUEZ FURLÁN, L T. ,; LECOT, J.,; PÉREZ PADILLA, A., ; CAMPDERRÓS, ; ZARITZKY NOEMI
Effect of saccharides on glass transition temperatures of frozen and freeze dried bovine plasma protein .
JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2011 vol. 106 p. 74 - 79
OTEIZA JUAN MARTIN; GIANNUZZI LEDA; ZARITZKY NOEMI
Ultraviolet Treatment of Orange Juice to Inactivate E. coli O157:H7 as Affected by Native Microflora.
FOOD AND BIOPROCESS TECHNOLOGY; Año: 2010 vol. 3 p. 603 - 614
CARAVELLI ALEJANDRO; CONTRERAS EDGARDO; ZARITZKY NOEMI
Phosphorous removal in batch systems using ferric chloride in the presence of activated sludges
JOURNAL OF HAZARDOUS MATERIALS.; Año: 2010 vol. 177 p. 199 - 208
FERRO OROZCO M.; CONTRERAS E.; ZARITZKY N.E.
Dynamic response of combined activated sludge-powdered activated carbon batch systems
CHEMICAL ENGINEERING JOURNAL; Lugar: New York ; Año: 2010 vol. 157 p. 331 - 338
FERRO OROZCO A. M.; CONTRERAS E.; ZARITZKY N.
Cr(Vi) reduction capacity of activated sludge as affected by nitrogen and carbon sources, microbial acclimation and cell multiplication
JOURNAL OF HAZARDOUS MATERIALS.; Año: 2010 vol. 176 p. 657 - 665
SANTOS M. V.; ZARITZKY N.E.; CALIFANO A.
A control strategy to assure safety conditions in the thermal treatment of meat products using a numerical algorithms
FOOD CONTROL; Año: 2010 vol. 21 p. 191 - 197
M. SANSINENA; M. V. SANTOS; N. ZARITZKY; R. BAEZA; J. CHIRIFE
THEORETICAL PREDICTION OF THE EFFECT OF HEAT TRANSFER PARAMETERS ON COOLING RATES OF LIQUID FILLED PLASTIC STRAWS USED FOR CRYOPRESERVATION OF SPERMATOZOA
CRYO-LETTERS; Año: 2010 vol. 31 p. 120 - 129
SANTOS M. V.; VAMPA V.; CALIFANO A.; ZARITZKY N.E.
Numerical simulations of chilling and freezing processes applied to bakery products in irregularly 3D geometries
JOURNAL OF FOOD ENGINEERING; Año: 2010 vol. 100 p. 32 - 42
S.C. PENNISI FORELL; N. RANALLI; N.E. ZARITZKY; S.C. ANDRÉS; A.N. CALIFANO
Effect of type of emulsifiers and antioxidants on oxidative stability, colour and fatty acid profile of low-fat beef burgers enriched with unsaturated fatty acids and phytosterols
MEAT SCIENCE; Lugar: 86 (2010) 364–370; Año: 2010 vol. 86 p. 364 - 370
CAROLINA DE GREGORIO; ALEJANDRO H. CARAVELLI; NOEMI E. ZARITZKY
Performance and biological indicators of a laboratory-scale activated sludge reactor with phosphate simultaneous precipitation as affected by ferric chloride addition
CHEMICAL ENGINEERING JOURNAL; Año: 2010 vol. 165 p. 607 - 616
LOPEZ OLIVIA; ZARITZKY N.; GARCIA A.
Physicochemical characterization of chemically modified corn starches related to rheological behavior, retrogradation and film forming capacity
JOURNAL OF FOOD ENGINEERING; Lugar: New York; Año: 2010 vol. 100 p. 160 - 168
CAMPAÑONE LAURA; ZARITZKY NOEMI
Mathematical modeling and simulation of microwave thawing of large solid foods under different operating conditions
FOOD AND BIOPROCESS TECHNOLOGY; Año: 2010 vol. 3 p. 813 - 825
BERTOLA, NORA; CANDIOTI MARIO; ALICIA BEVILACQUA; NOEMÍ ZARITZKY; ERICA HYNES
IMPACT OF PRIMARY PROTEOLYSIS ON TEXTURE AND MELTABILITY OF SOFT CHEESE
Scienza e tecnica lattiero-casearia; Lugar: Parma; Año: 2010 vol. 61 p. 279 - 294
DE GREGORIO CAROLINA, ; ALEJANDRO H. CARAVELLI; ZARITZKY NOEMI.
Co-precipitación de fosfato en un reactor de barros activados a escala laboratorio con alta carga de fósforo, Parte 1
Ingenieria Sanitaria y Ambiental; Año: 2010 vol. 110 p. 29 - 34
DE GREGORIO CAROLINA,; CARAVELLI A.; ZARITZKY NOEMI.
Co-precipitación de fosfato en un reactor de lodos activados a escala laboratorio con alta carga de fósforo”. Parte 2.
. Ingeniería Sanitaria y Ambiental; Año: 2010 vol. 111 p. 15 - 20
DE GREGORIO CAROLINA,; CARAVELLI A.; ZARITZKY NOEMI.
Remoción de fósforo mediante cloruro férrico en sistemas batch. Efecto de la presencia de biomasa de lodos activados
INGENIERIA SANITARIA Y AMBIENTAL; Año: 2010 vol. 112 p. 53 - 58
FERRO OROZCO MICAELA; E.M. CONTRERAS; ZARITZKY NOEMI.
Reducción biológica de Cr(VI). Efecto de la concentración de Cr(VI) en la actividad respiratoria de lodos activados.
Ingenieria Sanitaria y Ambiental; Año: 2010 vol. 110 p. 47 - 52
GARCIA ALEJANDRA; PINOTTI ADRIANA; MARTINO MIRIAM; ZARITZKY NOEMI
Electrically treated composite FILMS based on chitosan and methylcellulose blends
FOOD HYDROCOLLOIDS; Lugar: New York; Año: 2009 vol. 23 p. 722 - 728
CARAVELLI ALEJANDRO; ZARITZKY NOEMI
About the performance of Sphaerotilus natans to reduce hexavalent chromium
JOURNAL OF HAZARDOUS MATERIALS.; Año: 2009 vol. 168 p. 1346 - 1358
ANDRES SILVINA; ZARITZKY NOEMI; CALIFANO ALICIA
Innovations in the development of healthier chicken sausages
POULTRY SCIENCE; Lugar: STANFORD ,USA; Año: 2009 vol. 88 p. 1755 - 1764
GRAIVER NATALIA; PINOTTI ADRIANA; CALIFANO ALICIA; ZARITZKY NOEMI
Mathematical modeling of the uptake of curing salts in pork meat
JOURNAL OF FOOD ENGINEERING; Lugar: LONDON ; Año: 2009 vol. 95 p. 533 - 540
LORENZO GABRIEL; ZARITZKY NOEMI; CALIFANO ALICIA
Rheological characterization of refrigerated and frozen non-fermented gluten-free dough: Effect of hydrocolloids and lipid phase
JOURNAL OF CEREAL SCIENCE (PRINT); Año: 2009 vol. 50 p. 255 - 261
CONTRERAS EDGARDO; ALBERTARIO ELISA; BERTOLA NORA; ZARITZKY NOEMI
Modelling phenol biodegradation by activated sludges evaluated through respirometric techniques
JOURNAL OF HAZARDOUS MATERIALS.; Lugar: Oxford, UK; Año: 2008 vol. 158 p. 366 - 374
LORENZO GABRIEL; ZARITZKY NOEMI; CALIFANO ALICIA
Modeling rheological properties of low-in-fat o/w emulsions stabilized with xanthan/guar mixtures
FOOD RESEARCH INTERNATIONAL; Lugar: Oxford, UK; Año: 2008 vol. 41 p. 487 - 494
ALEJANDRO H. CARAVELLI; GIANNUZZI LEDA; ZARITZKY NOEMI
Reduction of hexavalent chromium by Sphaerotilus natans a filamentous micro-organism present in activated sludges
JOURNAL OF HAZARDOUS MATERIALS.; Lugar: Oxford, UK; Año: 2008 vol. 156 p. 214 - 222
R. BERTOLINI SUAREZ,; L. CAMPAÑONE; M. A. GARCIA; N. E. ZARITZKY
Comparison of the deep frying process in coated and uncoated dough systems
JOURNAL OF FOOD ENGINEERING; Lugar: Oxford, UK; Año: 2008 vol. 84 p. 383 - 393
A. MICAELA FERRO OROZCO; EDGARDO M. CONTRERAS; NOEMI ZARITZKY
Modelling Cr(VI) removal by a combined carbon-activated sludge system.
JOURNAL OF HAZARDOUS MATERIALS.; Lugar: Oxford, UK; Año: 2008 vol. 150 p. 46 - 52
OLIVIA V. LOPEZ ,; MARÍA A. GARCIA,; NOEMI E. ZARITZKY
Film forming capacity of chemically modified corn starches.
CARBOHYDRATE POLYMERS; Lugar: Oxford, UK; Año: 2008 vol. 73 p. 573 - 581
M.V. SANTOS,; N. ZARITZKY ,; A. CALIFANO
Modeling heat transfer and inactivation of Escherichia coli O157:H7 in precooked meat products in Argentina using the finite element method
MEAT SCIENCE; Lugar: Oxford, UK; Año: 2008 vol. 79 p. 595 - 602
G. LORENZO; N. ZARITZKY; A. CALIFANO
Optimization of non-fermented gluten-free dough composition based on rheological behavior for industrial production of ‘‘empanadas’’ and pie-crusts
JOURNAL OF CEREAL SCIENCE (PRINT); Lugar: UK; Año: 2008 vol. 48 p. 224 - 231
F. COLL CARDENAS; L. GIANNUZZI; N.E. ZARITZKY
Mathematical modelling of microbial growth in ground beef from Argentina. Effect of lactic acid addition, temperature and packaging film.
MEAT SCIENCE; Lugar: Oxford, UK; Año: 2008 vol. 79 p. 509 - 520
SILVINA C. ANDRES,; NOEMI E. ZARITZKY,; ALICIA N. CALIFANO
Stress relaxation characteristics of low-fat chicken sausages made in Argentina
MEAT SCIENCE; Lugar: Oxford, UK; Año: 2008 vol. 79 p. 589 - 594
P. P. FERNÁNDEZ ,; M. N. MARTINO; N. E. ZARITZKY; B. GUIGNON; P.D. SANZ
Effects of locust bean, xanthan and guar gums on the ice crystals of a sucrose solution frozen at high pressure
FOOD HYDROCOLLOIDS; Lugar: Oxford, UK; Año: 2007 vol. 21 p. 507 - 515
HERRERA M.,; M´CANN J.; FERRERO C.; HAGIWARA T; ZARITZKY N.,; HARTEL R.
Thermal, mechanical and molecular relaxation properties of frozen sucrose and fructose solutions containing hydrocolloids
FOOD BIOPHYSICS; Lugar: Berlin; Año: 2007 vol. 2 p. 20 - 28
CARAVELLI, A.; GIANNUZZI L.; ZARITZKY. N.
Inhibitory effect of a surfactant on pure cultures of a filmentous and a floc forming microorganisms.
ENVIRONMENTAL TECHNOLOGY; Lugar: London, UK; Año: 2007 vol. 28 p. 137 - 146
V. BIFANI,; C. RAMÍREZ,; M. IHLA,; M. RUBILARA,; M.A. GARCÍA; N. ZARITZKY.
Effects of murta (Ugni molinae Turcz) extract on gas and water vapor permeability of carboxymethylcellulose based edible films.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Swiss Society of Food Science and Technology and International Union of Food Science and Technology (IUFoST).; Año: 2007 vol. 40 p. 1473 - 1481
COLL CÁRDENAS F.; GIANNUZZI L; ZARITZKY N.
Modelling microbial growth in meat broth with added lactic acid under refrigerated storage
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Institute of Food Science and Technology, Chichester, UK ; Año: 2007 vol. 42 p. 175 - 184
FERRO, M.; CONTRERAS E.,; BERTOLA N.,; ZARITZKY N.
Hexavalent chromium removal using aerobic activated sludge batch systems added with powdered activated carbon
WATER S.A.; Año: 2007 vol. 33 p. 239 - 244
F. GRASSO,; B. MAROTO,; C. CAMUSSO; N. ZARITZKY
Modelado de la extracción con hexano de molido de soja pretratado enzimáticamente
GRASAS Y ACEITES; Lugar: Sevilla , España; Año: 2007 vol. 58 p. 117 - 121
S. Z. VIÑA,; A. MUGRIDGE,; M.A. GARCÍA,; R.M. FERREYRA,; M.N. MARTINO,; A.R. CHAVES,; N.E. ZARITZKY
Effects of polyvinylchloride films and edible starch coatings on quality aspects of refrigerated Brussels sprouts
FOOD CHEMISTRY; Lugar: Oxford, UK; Año: 2007 vol. 103 p. 701 - 709
A. PINOTTI,; M.A. GARCÍA,; M.N. MARTINO; N.E. ZARITZKY
Study on microstructure and physical properties of composite films based on chitosan and methylcellulose
FOOD HYDROCOLLOIDS; Lugar: UK; Año: 2007 vol. 21 p. 66 - 72
S.C. ANDRES , M.E. GARCÍA, N.E. ZARITZKY. A.N. CALIFANO.
Storage stability of low-fat chicken sausages
JOURNAL OF FOOD ENGINEERING; Lugar: Oxford , UK; Año: 2006 vol. 72 p. 311 - 319
MALI, S., GROSSMANN, M. V., GARCÍA, M. A., MARTINO M.N. Y ZARITZKY N.
Effect of controlled storage on thermal, mechanical and barrier properties of plasticized films from different starch sources
JOURNAL OF FOOD ENGINEERING; Lugar: Oxford , UK; Año: 2006 vol. 75 p. 453 - 460
M.A. GARCÍA, A.N. PINOTTI AND N.E. ZARITZKY.
Physicochemical, water vapor barrier and mechanical properties of corn starch and chitosan composite films
STARCH/STARKE; Lugar: KGaA, Weinheim; Año: 2006 vol. 58 p. 453 - 463
SC ANDRÉS, NE ZARITZKY, AN CALIFANO
The effect of whey protein concentrates and hydrocolloids on the texture and colour characteristics of chicken sausages
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Oxford, UK; Año: 2006 vol. 41 p. 954 - 961
LAURA BEATRIZ KARAM, CRISTINA FERRERO, MIRIAM MARTINO, NOEMI ZARITZKY Y MARIA VICTORIA EIRAS GROSSMANN.
Thermal, microstructural and textural characterization of gelatinized corn, cassava and yam starch blends.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Oxford, U K; Año: 2006 vol. 41 p. 805 - 812
N. GRAIVER, A. PINOTTI, A. CALIFANO , N. ZARITZKY.
Diffusion of Sodium Chloride in Pork Tissue.
JOURNAL OF FOOD ENGINEERING; Lugar: Oxford, UK; Año: 2006 vol. 77 p. 910 - 918
CARAVELLI A. , GIANNUZZI L. AND ZARITZKY N.
Effect of Ozone on filamentous bulking in a laboratory scale activated sludge reactor using respirometry and INT dehydrogenase activity.
JOURNAL OF ENVIRONMENTAL ENGINEERING; Lugar: Reston, VA , USA; Año: 2006 vol. 132 p. 1001 - 1010
ALEJANDRO CARAVELLI, LEDA GIANNUZZI, NOEMI ZARITZKY.
Effectiveness of chlorination and ozonation methods on pure cultures of floc-forming micro-organisms and activated sludge: a comparative study.
WATER S.A.; Año: 2006 vol. 32 p. 585 - 595
MALI, S., GROSSMANN, M. V., GARCÍA, M. A., MARTINO M.N. , ZARITZKY N.
Mechanical and thermal properties of yam starch films.
FOOD HYDROCOLLOIDS; Lugar: Oxford, UK; Año: 2005 vol. 19 p. 157 - 164
J.M. OTEIZA, M.PELTZER, L. GIANNUZZI, N. ZARITZKY.
Antimicrobial Efficacy of UV Radiation on Escherichia coli O157:H7 (EDL 933) in Fruit Juices of Different Absorptivities.
JOURNAL OF FOOD PROTECTION; Lugar: Des Moines, Iowa, USA; Año: 2005 vol. 69 p. 49 - 58
L.A. CAMPAÑONE AND N.E. ZARITZKY
Mathematical analysis of microwave heating process
JOURNAL OF FOOD ENGINEERING; Lugar: Oxford, UK; Año: 2005 vol. 69 p. 359 - 368
LAURA B. KARAM, MARÍA VICTORIA EIRAS GROSSMANN , RUI SERGIO S. F. SILVA, CRISTINA FERRERO, NOEMI E. ZARITZKY.
Gel Textural Characteristics of Corn, Cassava and Yam Starch Blends: A Mixture Surface Response Methodology Approach
STARCH/STARKE; Lugar: Weinheim, Germany.; Año: 2005 vol. 57 p. 62 - 70
CLAUDIA A. ROMERO-BASTIDA, LUIS A. BELLO-PÉREZ, MARÍA A. GARCÍA, MIRIAM N. MARTINO, JAVIER SOLORZA-FERIA NOEMÍ ZARITZKY
Physicochemical and microstructural characterization of films prepared by thermal and cold gelatinization from non-conventional sources of starches
CARBOHYDRATE POLYMERS; Lugar: Oxford, UK; Año: 2005 vol. 60 p. 235 - 244
MARIA GARCIA , ADRIANA PINOTTI, MIRIAM N. MARTINO, NOEMI ZARITZKY
Characterization of composite hydrocolloid films
CARBOHYDRATE POLYMERS; Lugar: Amsterdam; Año: 2004 vol. 56 p. 339 - 345
SUZANA MALI, MARIA VICTORIA E. GROSSMANN, MARIA A. GARCIA,MIRIAM N. MARTINO, NOEMI E. ZARITZKY
Barrier, mechanical and optical properties of plasticized yam starch films
CARBOHYDRATE POLYMERS; Lugar: Amsterdam; Año: 2004 vol. 56 p. 129 - 135
ALEJANDRO CARAVELLI, LEDA GIANNUZZI, NOEMI ZARITZKY
Effect of chlorine on filamentous microorganisms present in activated sludge as evaluated by respirometry and INT-dehydrogenase activity
WATER RESEARCH; Lugar: Amsterdam; Año: 2004 vol. 38 p. 2395 - 2405
MAROTO B., CAMUSSO C. , ZARITZKY N
Evaluacion de efectos difusionales sobre la cinética de hidrólisis de lecitina de soja con fosfolipasa A2.
GRASAS Y ACEITES; Lugar: Sevilla; Año: 2004 vol. 55 p. 148 - 154
ANTONIO D. MOLINA-GARCÍA, LAURA OTERO, MIRIAM N. MARTINO, NOEMÍ E. ZARITZKY, JACEK ARABAS, JANUSZ SZCZEPEK, PEDRO D. SANZ
Ice VI Freezing of Meat: Supercooling and Ultrastructural Studies
MEAT SCIENCE; Lugar: Amsterdam; Año: 2004 vol. 66 p. 709 - 718
GARCIA M. FERRERO C. CAMPANA A. BERTOLA N. MARTINO M. ZARITZKY N.
Methylcellulose coating applied to reduce oil uptake in fried products
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: London; Año: 2004 vol. 10 p. 339 - 346
S. C. ANDRÉS; L. GIANNUZZI AND N. E. ZARITZKY
The effect of temperature on microbial growth in apple cubes packed in film and preserved by use of orange juice
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2004 vol. 39 p. 927 - 933
CONTRERAS,E.M., GIANNUZZI, L. AND ZARITZKY, N.E.
Use of image analysis in the study of competition between filamentous and non-filamentous bacteria
WATER RESEARCH; Lugar: Amsterdam; Año: 2004 vol. 38 p. 2621 - 2630
S. MALI, C. FERRERO, V. REDIGONDA, A. BELEIA, M,V, GROSSMANN, N. E. ZARITZKY
Influence of pH and hydrocolloids addition on yam ( Dioscorea alata)starch pastes stability
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2003 vol. 36 p. 475 - 481
KRUGER A, FERRERO C, ZARITZKY N,
Modelling corn starch swelling in batch systems: effect of sucrose and hydrocolloids
JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2003 vol. 58 p. 125 - 133
E.M. CONTRERAS, L. GIANNUZZI , N, ZARITZKY
Modeling of chlorine effect on floc forming and filamentous microorganisms of activated sludges.
WATER RESEARCH; Lugar: Amsterdam; Año: 2003 vol. 37 p. 2097 - 2105
J.M. QUINTANA, A.N. CALFANO, N.E. ZARITZKY, P. PARTAL, J.M. FRANC0
Linear and non linear viscoelastic behavior of oil in water emulsions stabilized with polysaccharides
JOURNAL OF TEXTURE STUDIES; Lugar: Londres; Año: 2002 vol. 33 p. 215 - 236
S. MALI, M.V. GROSSMAN, M.A. GARCÍA, M.N. MARTINO , N.E. ZARITZKY.
Microstructural characterization of yam starch films.
CARBOHYDRATE POLYMERS; Lugar: Amsterdam; Año: 2002 vol. 50 p. 379 - 386
EDGARDO M. CONTRERAS; NORA C.BERTOLA; LEDA GIANNUZZI; NOEMI E. ZARITZKY
A modified method to determine biomass concentration as COD in pure cultures and in activated sludge systems
WATER S.A.; Lugar: Petoria, Sud Africa ; Año: 2002 vol. 28 p. 463 - 467
GARCIA, A. FERRERO C., BERTOLA N. MARTINO M., ZARITZKY N.
Edible coatings from cellulose derivatives to reduce oil uptake in fried products .
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; Lugar: Amsterdam; Año: 2002 vol. 3 p. 391 - 397
QUINTANA, J.M, CALIFANO, A.N., ZARITZKY, N.E., PARTAL, P.
Effect of salt on the rheological properties of low-in-fat O/W emulsions stabilized with polysaccharides.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: London; Año: 2002 vol. 8 p. 213 - 222
R.M. ALVES, M. V. GROSSMANN, C. FERRERO, N.E. ZARITZKY, M.MARTINO , M.R. SIERAKOSKI.
Chemical and functional characterization of products obtained from yam tubers
STARCH/STARKE; Lugar: Weinheim; Año: 2002 vol. 54 p. 476 - 481
CONTRERAS E. M., GIANNUZZI L. Y ZARITZKY N. E.
Competitive growth kinetics of Sphaerotilus natans and Acinetobacter anitratus
WATER SCIENCE AND TECHNOLOGY; Año: 2002 vol. 46 p. 45 - 48
ANDRES, GIANNUZZI, AND ZARITZKY N
Quality parameters in apple cubes immersed in orange juice and packaged in plastic films
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2002 vol. 35 p. 670 - 679
QUINTANA, J.M., CALIFANO A. AND ZARITZKY N.
Microstructure and stability of non protein stabilized oil-in-water food emulsions measured by optical methods.
JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 2002 vol. 67 p. 1130 - 1135
PINOTTI, A., GRAIVER, N., CALIFANO, A. AND ZARITZKY, N
Diffusion of nitrite and nitrate salts in pork tissue in the presence of sodium chloride
JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 2002 vol. 67 p. 2165 - 2171
C.A. ZALAZAR, C.S. ZALAZAR, S. BERNAL, N. BERTOLA, A. BEVILACQUA, N. ZARITZKY
Effect of moisture level and fat replacer on physicochemical rheological and sensory properties of low fat soft cheeses
INTERNATIONAL DAIRY JOURNAL; Lugar: Amsterdam; Año: 2002 vol. 12 p. 45 - 50
MAROTO B., CAMUSSO C., ZARITZKY N.
Estudio Cinético de la reacción de hidrólisis de lecitina de soja pura en polvo con fosfolipasa A2 inmovilizada
GRASAS Y ACEITES; Lugar: Sevilla; Año: 2001 vol. 52 p. 33 - 37
ANDRES S. , GIANNUZZI L. , ZARITZKY N.
Mathematical modelling of microbial growth in packaged refrigerated orange juice treated with chemical preservatives
JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 2001 vol. 66 p. 724 - 728
GARCÍA M. A. ,MARTINO, M , ZARITZKY N.
Composite starch based coatings applied to strawberries(Fragaria ´ ananassa).
DIE NAHRUNG.; Año: 2001 vol. 45 p. 267 - 272
CONTRERAS. E., BERTOLA N. ZARITZKY N.
The application of different techniques to determine activated sludge kinetic parameters in a food industry waste water.
WATER S.A.; Lugar: Petoria, Sud Africa ; Año: 2001 vol. 27 p. 169 - 176
A.PINOTTI ; N. ZARITZKY
Effect of aluminum sulfate and cationic polyelectrolytes on the destabilization of emulsified wastes
WASTE MANAGEMENT (ELMSFORD); Lugar: Amsterdam; Año: 2001 vol. 21 p. 535 - 542
A.PINOTTI, A.BEVILACQUA , N. ZARITZKY
Comparison of the Performance of Chitosan and a Cationic Polyacrylamide as Flocculants of Emulsion Systems.
Journal of Surfactants and Detergents; Año: 2001 vol. 4 p. 47 - 63
FERRERO C., ZARITZKY N.
Effect of freezing rate and frozen storage on starch-sucrose-hydrocolloid systems
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: Londres; Año: 2000 vol. 80 p. 2149 - 2158
MARÍA A. GARCÍA, MIRIAM N. MARTINO, NOEMÍ E. ZARITZKY
Lipid addition to improve barrier properties of edible starch-based films and coatings.
JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 2000 vol. 65 p. 941 - 947
OTERO, L., MARTINO M.N., ZARITZKY N.E., SOLAS M., SANZ, P.D.
Preservation of microstructure throughout the volume of peach and mango frozen by high-pressure shift freezing.
JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 2000 vol. 65 p. 466 - 470
M A GARCÍA, M N MARTINO N E ZARITZKY
Microstructural Characterization of Plasticized Starch -Based Films
STARCH/STARKE; Lugar: Weinheim; Año: 2000 vol. 52 p. 118 - 124
CONTRERAS E. M, GIANNUZZI L AND ZARITZKY N. E.
Growth kinetics of the filamentous microorganism Sphaerotilus natans ATCC # 29329 in a model system of a food industry wastewater.
WATER RESEARCH; Lugar: Amsterdam; Año: 2000 vol. 34 p. 4455 - 4463
BERTOLA N., CALIFANO A. BEVILACQUA A. , ZARITZKY N.
Effects of ripening conditions on the texture of Gouda cheese.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2000 vol. 35 p. 207 - 214
SANZ P.D. DE ELVIRA C., MARTINO M., ZARITZKY N., OTERO L., CARRASCO J. A.
Freezing rate simulation as an aid to reducing crystallization damage in foods
MEAT SCIENCE; Lugar: Amsterdam; Año: 1999 vol. 52 p. 275 - 278
GIANNUZZI L., CONTRERAS E., ZARITZKY N.
Modeling the aerobic growth and decline of Staphylococcus aureus as affected by pH and potassium sorbate concentration.
JOURNAL OF FOOD PROTECTION; Año: 1999 vol. 62 p. 356 - 362
NAVARRO A. , FERRERO C., ZARITZKY N.
Rheological characterization of “Dulce de Leche” by dynamic and steady –shear measurements.
JOURNAL OF TEXTURE STUDIES; Lugar: Londres; Año: 1999 vol. 30 p. 43 - 58
BERTOLA, N; PALLADINO, L; BEVILACQUA, A.; ZARITZKY, N.
Optimisation of the design parameters in an activated sludge system for the wastewater treatment of a potato processing plant.
JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 1999 vol. 40 p. 27 - 33
M.A. GARCÍA, M.N. MARTINO , N.E. ZARITZKY.
Edible starch films and coatings characterization: SEM, water vapor and gas permeabilities.
SCANNING; Lugar: New York; Año: 1999 vol. 21 p. 348 - 353
PINOTTI, A.E. ; BEVILACQUA A.; ZARITZKY N. E.
Treatment of Anionic Emulsion Systems Using Chitosan, Polyacrylamide and Aluminum Sulfate.
SCANNING; Lugar: New York; Año: 1999 vol. 21 p. 354 - 358
GARCIA M. A.; MARTINO M; ZARITZKY NOEMI.
Plasticized starch based coatings to improve strawberry ( Fragaria Ananassa) quality and stability.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Lugar: Washington; Año: 1998 vol. 46 p. 3758 - 3767
MARTINO M; OTERO L.; SANZ P.D.; ZARITZKY NOEMI.
Size and location of ice crystals in pork frozen by high pressure assisted freezing as compared to classical methods.
MEAT SCIENCE; Lugar: Amsterdam; Año: 1998 vol. 50 p. 303 - 313
GIANNUZZI L.; PINOTTI A.; ZARITZKY NOEMI.
Mathematical modelling of microbial growth in packaged refrigerated beef stored at different temperatures.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY; Lugar: Amsterdam; Año: 1998 vol. 39 p. 101 - 110
GARCIA M A; MARTINO M; ZARITZKY NOEMI.
Starch based coatings: effect on refrigerated stawberry (Fragaria ananassa) quality.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: LOndres; Año: 1998 vol. 76 p. 411 - 420
NAVARRO A.; MARTINO M; ZARITZKY NOEMI.
Viscoelastic Properties of Starch - Triglyceride Systems
JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 1997 vol. 34 p. 411 - 427
CALIFANO A; BERTOLA N.,; BEVILACQUA A.; ZARITZKY NOEMI.
Effect of processing conditions on the hardness of cooked beef
JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 1997 vol. 34 p. 41 - 54
NAVARRO A.; MARTINO M; ZARITZKY NOEMI.
Correlation between transient rotational viscometry and a dynamic oscillatory tst for viscoelastic starch based systems
JOURNAL OF TEXTURE STUDIES; Lugar: Londres; Año: 1997 vol. 28 p. 365 - 385
A. PINOTTI,; BEVILACQUA A.; ZARITZKY NOEMI.
Optimization of the flocculation stage in a model system of a food emulsion waste using chitosan as polyelectrolyte.
JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 1997 vol. 32 p. 69 - 81
GIANNUZZI L.; PINOTTI A.; ZARITZKY NOEMI
Modelling of microbial growth in potato homogenate system.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: Londres; Año: 1997 vol. 73 p. 425 - 431
CALIFANO A; ZARITZKY NOEMI.
Simulation of freezing or thawing heat conduction in irregular two dimensional domains by a boundary fitted grid method.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 1997 vol. 30 p. 70 - 76
GIANNUZZI L; ZARITZKY NOEMI.
Effect of ascorbic acid, in comparison to citric and lactic acids on Listeria monocytogenes inhibition at refrigeration temperatures
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 1996 vol. 29 p. 278 - 285
BERTOLA, NORA; CALIFANO A.; BEVILACQUA A.; ZARITZKY NOEMI
Effect of freezing conditions on melted functional properties of low moisture Mozzarella cheese
JOURNAL OF DAIRY SCIENCE; Lugar: Champaign, Illinois; Año: 1996 vol. 79 p. 185 - 190
FERRERO C.; MARTINO M.; ZARITZKY NOEMI
Effect of Hydrocolloids on starch thermal transitions, as measured by DSC
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY; Lugar: Berlin; Año: 1996 vol. 47 p. 1247 - 1266
NAVARRO A.; MARTINO M; ZARITZKY N
Modelling of Rheological behaviour of starch- lipid systems.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 1996 vol. 29 p. 632 - 639
HOUGH G; CALIFANO A; BERTOLA N; BEVILACQUA A.; MARTINEZ E; ZARITZKY N
Partial least squares correlations between sensory and instrumental measurements of flavor and texture for Reggianito grating cheese
FOOD QUALITY AND PREFERENCE; Lugar: Amsterdam; Año: 1996 vol. 7 p. 47 - 53
LOMBARDI A; ZARITZKY N
Simultaneous diffusion of citric and ascorbic acid in pre-peeled potatoes
JOURNAL OF FOOD PROCESSING AND PRESERVATION; Lugar: Londres; Año: 1996 vol. 19 p. 27 - 48
BERTOLA N; CALIFANO A; BEVILACQUA A.; ZARITZKY NOEMI
Textural changes and proteolysis of low moisture Mozzarella cheese frozen under various conditions.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 1996 vol. 29 p. 470 - 474
GIANNUZZI L; LOMBARDI A; ZARITZKY NOEMI.
Diffusion of Citric and Ascorbic Acids in Pre-peeled Potatoes and their influence on Microbial Growth during Refrigerated Storage
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: LOndres; Año: 1995 vol. 68 p. 311 - 317
NAVARRO A.; MARTINO M; ZARITZKY N
Effect of freezing rate on the rheological behaviour of systems based on starch and lipid phase
JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 1995 vol. 26 p. 481 - 495
GARCÍA ALEJANDRA; MARTINO MIRIAM; ZARITZKY NOEMI.
Comparison of amylose enrichment procedures for food applications
CEREAL CHEMISTRY; Lugar: St. Paul; Año: 1995 vol. 72 p. 552 - 558
BERTOLA N; BEVILACQUA A.; ZARITZKY NOEMI.
Rheological behavior of Reggianito Argentino cheese packaged in plastic film during ripening
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 1995 vol. 28 p. 610 - 615
BERTOLA N; BEVILACQUA A.; ZARITZKY NOEMI.
Heat treatment effect on texture changes and thermal denaturation of proteins in beef muscle
JOURNAL OF FOOD PROCESSING AND PRESERVATION; Lugar: Londres; Año: 1994 vol. 18 p. 31 - 46
FERRERO C.; MARTINO M.N. ; ZARITZKY N.
Corn starch xanthan gum interaction and its effect on the stability during storage of frozen gelatinized suspensions
STARCH/STARKE; Lugar: Weinheim; Año: 1994 vol. 46 p. 300 - 308
FERRERO C.; MARTINO M.N.; ZARITZKY NOEMI.
Effect of freezing rate and xanthan gum on the properties of corn starch and wheat flour pastes
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 1993 vol. 28 p. 481 - 488
CALIFANO A; ZARITZKY NOEMI.
A numerical method for simulating heat transfer in heterogeneous and irregularly shaped foodstuffs
JOURNAL OF FOOD PROCESSING AND PRESERVATION; Lugar: Londres; Año: 1993 vol. 16 p. 159 - 171
GIANNUZZI L.; ZARITZKY NOEMI.
Chemical preservatives action on microbial growth in a model system of refrigeration pre-peeled potatoes.
JOURNAL OF FOOD PROTECTION; Año: 1993 vol. 56 p. 801 - 807
FERRERO C.; MARTINO M.N.; ZARITZKY NOEMI.
Stability in frozen starch pastes. Effect of freezing storage and Xanthan Gum addition
JOURNAL OF FOOD PROCESSING AND PRESERVATION; Lugar: Londres; Año: 1993 vol. 17 p. 191 - 211
BERTOLA N; BEVILACQUA A.; ZARITZKY NOEMI.
Proteolytic and rheological evaluation of maturing Tybo Argentino cheese
JOURNAL OF DAIRY SCIENCE; Lugar: Champaign, Illinois; Año: 1992 vol. 75 p. 1 - 9
FERRERO C.; MARTINO M.N.; ZARITZKY NOEMI.
Fixative diffusion in a frozen starch paste system
INTERNATIONAL COMMUNICATIONS IN HEAT AND MASS TRANSFER; Lugar: Amsterdam; Año: 1992 vol. 19 p. 595 - 605
BERTOLA, NORA; BEVILACQUA A.; ZARITZKY NOEMI.
Changes in rheological and viscoelastic properties and protein breakdown during the ripening of Port Salut Argentino cheese
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 1991 vol. 26 p. 467 - 478
LANARI MARIA C.; ZARITZKY NOEMI.
Effect of packaging and frozen storage temperature on beef pigments
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 1991 vol. 26 p. 629 - 640
GIANNUZZI L.; ZARITZKY NOEMI.
The effect of packaging film on the shelf life of treated refrigerated pre‑peeled potatoes
PACKAGING TECHNOLOGY AND SCIENCE; Lugar: LOndres; Año: 1991 vol. 4 p. 69 - 76
BERTOLA NORA ; CHAVES A; ZARITZKY NOEMI.
.Diffusion of carbon dioxide in fruits during cold storage in modified atmosphere
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 1990 vol. 25 p. 318 - 327
GIANNUZZI L.; ZARITZKY NOEMI.
Effect of sulphur dioxide on microbial growth in refrigerated prepeeled potatoes packaged in plastic films
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: LOndres; Año: 1990 vol. 51 p. 369 - 379
LANARI M.C.; BEVILACQUA A.; ZARITZKY NOEMI.
Pigments modifications during freezing and frozen storage of packaged beef
JOURNAL OF FOOD PROCESS ENGINEERING; Lugar: Londres; Año: 1990 vol. 12 p. 49 - 66
MARTINO M.N.; ZARITZKY NOEMI.
Ice recrystallization in a model system and in frozen muscle tissue
CRYOBIOLOGY; Lugar: Amsterdam; Año: 1989 vol. 26 p. 138 - 148
LANARI M.C.; ZARITZKY NOEMI.
Potassium sorbate effect on pigment concentration of refrigerated beef
JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 1988 vol. 53 p. 1621 - 1628
MARTINO M.N.; ZARITZKY NOEMI.
Ice crystal size modifications during frozen beef storage
JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 1988 vol. 53 p. 1631 - 1637
ZARITZKY NOEMI.; BEVILACQUA A.
Oxygen difussion in meat tissues
INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER; Lugar: Amsterdam; Año: 1988 vol. 31 p. 923 - 930
GIANNUZZI L.; RODRIGUEZ N; ZARITZKY NOEMI.
Influence of packaging film permeability and residual sulphur dioxide on the quality of pre‑peeled potatoes
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 1988 vol. 23 p. 147 - 152
ZAMORA MC; ZARITZKY NOEMI.
Potassium sorbate inhibition of microorganisms growing on refrigerated packaged beef.
JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 1987 vol. 52 p. 257 - 262
ZAMORA MC; ZARITZKY NOEMI.
Antimicrobial activity of undissociated sorbic acid in vacuum packaged beef
JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 1987 vol. 52 p. 1449 - 1454
LANARI M.C.; BEVILACQUA A.; ZARITZKY NOEMI.
Changes in tenderness during aging of vacuum packaged beef
JOURNAL OF FOOD PROCESSING AND PRESERVATION; Lugar: Londres; Año: 1987 vol. 11 p. 95 - 109
RODRIGUEZ N; ZARITZKY NOEMI.
Modeling of sulfur dioxide uptake in pre‑peeled potatoes of different geometrical shapes
JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 1986 vol. 51 p. 618 - 622
BEVILACQUA A.; ZARITZKY NOEMI.
Rate of pigment modifications in packaged refrigerated beef using reflectance spectrophotometry
JOURNAL OF FOOD PROCESSING AND PRESERVATION; Lugar: Londres; Año: 1986 vol. 10 p. 1 - 18
ZARATE J.; ZARITZKY NOEMI.
The production of weep in packaged refrigerated beef
JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 1985 vol. 50 p. 155 - 159
ZAMORA MC; ZARITZKY NOEMI.
Modeling of microbial growth in refrigerated packaged beef
JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 1985 vol. 50 p. 1003 - 1013
RODRIGUEZ N; ZARITZKY NOEMI.
Effective diffusion coefficient of methylene blue in agar gel
INTERNATIONAL COMMUNICATIONS IN HEAT AND MASS TRANSFER; Lugar: Amsterdam; Año: 1983 vol. 10 p. 363 - 376
RODRIGUEZ N; ZARITZKY NOEMI.
Development of a time-temperature integrator indicator for frozen beef
JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 1983 vol. 48 p. 1526 - 1531
BARRERA M.; ZARITZKY NOEMI.
Thermal conductivity of frozen beef liver
JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 1983 vol. 48 p. 1779 - 1782
ZARITZKY NOEMI.; AÑON M C.; CALVELO A.
Rate of freezing effect on the colour of frozen beef liver
MEAT SCIENCE; Lugar: Amsterdam; Año: 1982 vol. 7 p. 299 - 312
BEVILACQUA A.; ZARITZKY NOEMI.
Ice recrystallization in frozen beef
JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 1982 vol. 47 p. 1410 - 1414
ZARITZKY NOEMI.
Mathematical simulation of the thermal behavior of frozen meat during its storage and distribution
JOURNAL OF FOOD PROCESSING AND PRESERVATION; Lugar: Londres; Año: 1982 vol. 6 p. 15 - 36
BEVILACQUA A.; ZARITZKY NOEMI.
Ice morphology in frozen beef
JOURNAL OF FOOD TECHNOLOGY; Lugar: LONDON ; Año: 1980 vol. 15 p. 589 - 597
BEVILACQUA A.; ZARITZKY NOEMI.; CALVELO A.
Histological measurements of ice in frozen beef
JOURNAL OF FOOD TECHNOLOGY; Lugar: Londres; Año: 1979 vol. 14 p. 237 - 251
ZARITZKY NOEMI.; CALVELO A.
Internal Mass transfer coefficients within single bubbles. Theory and experiment
THE CANADIAN JOURNAL OF CHEMICAL ENGINEERING; Lugar: New York; Año: 1979 vol. 57 p. 58 - 64