MEZA, BARBARA ERICA; GONZÁLEZ, MARÍA PAULA; PERALTA, JUAN MANUEL

Estimación de coeficientes efectivos de difusión de agua en galletitas comerciales

Revista Argentina de Ingeniería; Lugar: Buenos Aires; Año: 2023 vol. 21 p. 95 - 100

MEZA, BARBARA ERICA; PERALTA, JUAN MANUEL

Moisture sorption isotherms of reduced-sugar confectionery coatings elaborated with stevia: Mathematical modeling and thermodynamic analysis

JOURNAL OF FOOD PROCESS ENGINEERING; Año: 2023 vol. 46 p. 14402 - 14402

BEUTER, DAIANA AYELÉN; MEZA, BARBARA ERICA; BRUMOVSKY, LUIS ALBERTO; PERALTA, JUAN MANUEL

Effect of yerba mate (Ilex paraguariensis St. Hil.) extract on the drying behaviour of cassava starch films enriched with rebaudioside A

JOURNAL OF FOOD PROCESSING AND PRESERVATION; Lugar: Londres; Año: 2022 vol. 46 p. 17159 - 17159

MEZA, BARBARA ERICA; BEUTER, DAIANA AYELÉN; BRUMOVSKY, LUIS ALBERTO; PERALTA, JUAN MANUEL

Secado y estimación de coeficientes efectivos de difusión de recubrimientos con contenido reducido de azúcar

REVISTA DE CIENCIA Y TECNOLOGíA; Lugar: Posadas; Año: 2021 vol. 35 p. 54 - 60

MEZA, BARBARA ERICA; PERALTA, JUAN MANUEL; ZORRILLA, SUSANA ELIZABETH

Effect of temperature and composition on rheological behaviour and sagging capacity of glaze materials for foods

FOOD HYDROCOLLOIDS; Año: 2021 vol. 117 p. 106689 - 106689

MEZA, BARBARA ERICA; FERNANDES, RUBENS ROSARIO; ZORRILLA, SUSANA ELIZABETH; WILSON, D. IAN; PERALTA, JUAN MANUEL

Rheological characterisation of full-fat and reduced-fat aerated icings

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2021 vol. 142 p. 111014 - 111014

ACOSTA, NADIA BELÉN; SIHUFE, GUILLERMO ADRIÁN; MEZA, BARBARA ERICA; MARINO, FERNANDA; COSTABEL, LUCIANA; ZORRILLA, SUSANA ELIZABETH; OLIVARES, MARÍA LAURA

Características fisicoquímicas y reológicas de leches fortificadas con sales de calcio

INTA Estación Experimental Agropecuaria Rafaela. Información Técnica de Producción Animal 2021. Publicación Miscelánea; Lugar: Rafaela; Año: 2021 vol. 9 p. 87 - 101

ACOSTA, NADIA BELÉN; SIHUFE, GUILLERMO ADRIÁN; MEZA, BARBARA ERICA; MARINO, FERNANDA; COSTABEL, LUCIANA; ZORRILLA, SUSANA ELIZABETH; OLIVARES, MARÍA LAURA

Milk fortified with calcium: Changes in the physicochemical and rheological characteristics that affect the stability

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2020 vol. 134 p. 110204 - 110204

MEZA, BARBARA ERICA; DE PIANTE VICIN, DANIEL; MARINO, FERNANDA; SIHUFE, GUILLERMO ADRIÁN; PERALTA, JUAN MANUEL; ZORRILLA, SUSANA ELIZABETH

Characterisation of soluble aggregates from commercial whey protein concentrate suspensions: effect of protein concentration, pH, and heat treatment conditions

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY; Lugar: Londres; Año: 2020 vol. 73 p. 429 - 436

PERALTA, JUAN MANUEL; MEZA, BARBARA ERICA; ZORRILLA, SUSANA ELIZABETH

Draining of films on a quasivertical plate using viscous dissipation

PHYSICS OF FLUIDS; Año: 2019 vol. 31 p. 83108 - 83108

MEZA, BARBARA ERICA; ZORRILLA, SUSANA ELIZABETH; OLIVARES, MARÍA LAURA

Rheological methods to analyse the thermal aggregation of calcium enriched milks

INTERNATIONAL DAIRY JOURNAL; Lugar: Amsterdam; Año: 2019 vol. 97 p. 25 - 30

CARBONI, ANGELA DANIELA; PERALTA, JUAN MANUEL; MEZA, BARBARA ERICA

Aceptabilidad sensorial de galletitas recubiertas con un baño de repostería con leche amargo reducido en grasas

LA ALIMENTACION LATINOAMERICANA; Año: 2018 p. 46 - 49

MEZA, BARBARA ERICA; CARBONI, ANGELA DANIELA; PERALTA, JUAN MANUEL

Water adsorption and rheological properties of full-fat and low-fat cocoa-based confectionery coatings

FOOD AND BIOPRODUCTS PROCESSING; Año: 2018 vol. 110 p. 16 - 25

PERALTA, JUAN MANUEL; MEZA, BARBARA ERICA; ZORRILLA, SUSANA ELIZABETH

Analytical solutions for the free-draining flow of a Carreau-Yasuda fluid on a vertical plate

CHEMICAL ENGINEERING SCIENCE; Año: 2017 vol. 168 p. 391 - 402

MEZA, BARBARA ERICA; PERALTA, JUAN MANUEL; ZORRILLA, SUSANA ELIZABETH

Rheological characterization of full-fat and low-fat glaze materials for foods

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2016 vol. 171 p. 57 - 66

PERALTA, JUAN MANUEL; MEZA, BARBARA ERICA

Mathematical modeling of a dip-coating process using concentrated dispersions

INDUSTRIAL & ENGINEERING CHEMICAL RESEARCH; Año: 2016 vol. 55 p. 9295 - 9311

MEZA, BARBARA ERICA; PERALTA, JUAN MANUEL; ZORRILLA, SUSANA ELIZABETH

Rheological properties of a commercial food glaze material and their effect on the film thickness obtained by dip coating

JOURNAL OF FOOD PROCESS ENGINEERING; Año: 2015 vol. 38 p. 510 - 516

PERALTA, JUAN MANUEL; MEZA, BARBARA ERICA; ZORRILLA, SUSANA ELIZABETH

Mathematical modelling of a dip coating process using a generalised newtonian fluid II. Model validation and sensitivity analysis

INDUSTRIAL & ENGINEERING CHEMICAL RESEARCH; Lugar: Washington; Año: 2014 vol. 53 p. 6533 - 6543

PERALTA, JUAN MANUEL; MEZA, BARBARA ERICA; ZORRILLA, SUSANA ELIZABETH

Mathematical modelling of a dip coating process using a generalised newtonian fluid I. Model development

INDUSTRIAL & ENGINEERING CHEMICAL RESEARCH; Lugar: Washington; Año: 2014 vol. 53 p. 6521 - 6532

MEZA, BARBARA ERICA; VERDINI, ROXANA ANDREA; RUBIOLO, AMELIA CATALINA

Effect of freezing prior to ripening on the peptide profile present in the water-soluble fraction at pH 4.6 of a commercial low-fat soft cheese

DAIRY SCIENCE & TECHNOLOGY; Lugar: Paris; Año: 2013 vol. 93 p. 691 - 698

MEZA, BARBARA ERICA; VERDINI, ROXANA ANDREA; RUBIOLO, AMELIA CATALINA

Temperature dependency of linear viscoelastic properties of a commercial low-fat soft cheese after frozen storage

JOURNAL OF FOOD ENGINEERING; Año: 2012 vol. 109 p. 475 - 481

MEZA, BARBARA ERICA; VERDINI, ROXANA ANDREA; RUBIOLO, AMELIA CATALINA

Effect of freezing on the viscoelastic behavior during the ripening of a commercial low-fat soft cheese

INTERNATIONAL DAIRY JOURNAL; Año: 2011 vol. 21 p. 346 - 351

MEZA, BARBARA ERICA; CHESTERTON, AMY K. S.; VERDINI, ROXANA ANDREA; RUBIOLO, AMELIA CATALINA; SADD, PETER A.; MOGGRIDGE, GEOFF D.; WILSON, D. IAN

Rheological characterisation of cake batters generated by planetary mixing: Comparison between untreated and heat-treated wheat flours

JOURNAL OF FOOD ENGINEERING; Año: 2011 vol. 104 p. 592 - 602

CHESTERTON, AMY K. S.; MEZA, BARBARA ERICA; MOGGRIDGE, GEOFF D.; SADD, PETER A.; WILSON, D. IAN

Rheological characterisation of cake batters generated by planetary mixing: Elastic versus viscous effects

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2011 vol. 105 p. 332 - 342

MEZA, BARBARA ERICA; VERDINI, ROXANA ANDREA; RUBIOLO, AMELIA CATALINA

Viscoelastic behavior during the ripening of a commercial low-fat soft cheese

DAIRY SCIENCE & TECHNOLOGY; Lugar: Paris; Año: 2010 vol. 90 p. 589 - 599

MEZA, BARBARA ERICA; VERDINI, ROXANA ANDREA; RUBIOLO, AMELIA CATALINA

Effect of freezing on the viscoelastic behaviour of whey protein concentrate suspensions

FOOD HYDROCOLLOIDS; Año: 2010 vol. 24 p. 414 - 423

MEZA, BARBARA ERICA; VERDINI, ROXANA ANDREA; RUBIOLO, AMELIA CATALINA

Viscoelastic behaviour of heat-treated whey protein concentrate suspensions

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2009 vol. 23 p. 661 - 666

MEZA, BARBARA ERICA; DE PIANTE VICIN, DANIEL; VERDINI, ROXANA ANDREA; RUBIOLO, AMELIA CATALINA

Efectos de la congelación en un queso magro blando a base de proteínas de suero

INGENIERÍA ALIMENTARIA; Lugar: Buenos Aires; Año: 2008 vol. 77 p. 38 - 44

MEZA, BARBARA ERICA; VERDINI, ROXANA ANDREA; RUBIOLO, AMELIA CATALINA

Modificación del comportamiento reológico de suspensiones de concentrado de proteína de suero por medio de tratamientos térmicos y de congelación

ALIMENTARIA; Año: 2006 p. 89 - 89