PRIETO, M. C.; LAPAZ, M. I.; LUCINI, E. I.; PIANZZOLA, M. J.; GROSSO, N. R.; ASENSIO, C. M.

Thyme and suico essential oils: promising natural tools for potato common scab control

PLANT BIOLOGY; Lugar: Londres; Año: 2020

ASENSIO C.M.; QUIROGA P.R.; AMMAR AL-GBURI; QUINGRON HUANG; GROSSO N. R.

Rheological Behavior, Antimicrobial and Quorum Sensig Inhibition Study of an Argentinean Oregano Essential Oil Nanoemulsion

Frontiers in Nutrition; Año: 2020

BARRIONUEVO, M. G.; MONJE, E.; ENRICO, M.; RYAN, L.; ASENSIO, C. M.; NEPOTE, V.; GROSSO, N. R

[Incorporation of polyphenolic peanut skin extracts and oregano essential oil into frankfurter-type sausage: Effects on properties and shelf life] [Incorporación de extractos polifenólicos de tegumento de maní y aceite esencial de orégano en salchichas ti

AgriScientia; Año: 2020

GROSSO, ANTONELLA L.; ASENSIO, CLAUDIA M.; GROSSO, NELSON R.; NEPOTE, VALERIA

Increase of walnuts' shelf life using a walnut flour protein-based edible coating

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2020 vol. 118

ASENSIO, C.M.; QUIROGA P.R.; NEPOTE, V; GROSSO N. R.

Fatty acids, volatile compounds and microbial quality preservation with an oregano essential oil nanoemulsion to extend the shelf life of hake (Merluccius hubsi) burgers

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2019 vol. 54 p. 149 - 160

CAMILETTI, BORIS XAVIER; MORAL, JUAN; ASENSIO, CLAUDIA MARIANA; TORRICO, ADA KARINA; LUCINI, ENRIQUE IVAN; GIMÉNEZ-PECCI, MARÍA DE LA PAZ; MICHAILIDES, THEMIS J.

Characterization of Argentinian endemic Aspergillus flavus isolates and their potential use as biocontrol agents for mycotoxins in maize

PHYTOPATHOLOGY; Año: 2018

GROSSO, A.L.; ASENSIO, C.M.; NEPOTE, V; GROSSO N. R.

Quality preservation of walnut kernels using edible coatings

GRASAS Y ACEITES; Lugar: Sevilla; Año: 2018

MARTÍN, MARÍA PAULA; ASENSIO, CLAUDIA MARIANA; NEPOTE, VALERIA; GROSSO, NELSON RUBÉN

Improving Quality Preservation of Raw Peanuts Stored under Different Conditions During a Long-Term Storage

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY; Año: 2018 vol. 120

GROSSO, A.L.; ASENSIO, C.M.; NEPOTE, V; GROSSO N. R.

Antioxidant activity displayed by phenolic compounds obtained from walnut oil-cake used for walnut oil preservation

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS); Lugar: Berlin; Año: 2018 vol. 95 p. 1409 - 1419

ASENSIO, CLAUDIA M.; PAREDES, ALEJANDRO J.; MARTIN, MARIA P.; ALLEMANDI, DANIEL A.; NEPOTE, VALERIA; GROSSO, NELSON R.

Antioxidant Stability Study of Oregano Essential Oil Microcapsules Prepared by Spray-Drying

JOURNAL OF FOOD SCIENCE; Año: 2017 vol. 82

GROSSO, A.L.; ASENSIO, C.M.; GROSSO N. R.; NEPOTE, V

Sensory quality preservation of coated walnuts

JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 2017 vol. 82 p. 185 - 193

CAMILETTI, B X; ASENSIO C.M.; GADBAN L.; GIMENEZ PECCI, MP; CONLES, M; LUCINI, EI

Essential oils and their combinations with iprodione fungicide as potential antifungal agents against withe rot (Sclerotium cepivorum Berk) in garlic (Allium sativum L.) crops

Industrial Crops and Products; Lugar: Amsterdam; Año: 2016 vol. 85 p. 117 - 124

PAREDES, A. J.; ASENSIO C.M.; LLABOT, J. M; ALEMANDI, D. A.; PALMA, S.

Nanoencapsulation in the food industry: manufacture, applications and characterization

Journal of Food Bioengineering and Nanoprocessing; Año: 2016 vol. 1 p. 56 - 79

LARRAURI M.; DE MARÍA, M. G.; RYAN L.; ASENSIO C.M.; GROSSO N. R.; NEPOTE V.

Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of Antioxidants

JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 2015

ASENSIO C.M.; GROSSO N. R.; JULIANI H.R.

Quality Characters, Chemical Composition and Biological Activities of Oregano (Origanum spp.) Essential Oils from Central and Southern Argentina

Industrial Crops and Products; Lugar: Amsterdam; Año: 2015 vol. 63 p. 203 - 213

ASENSIO C.M.; GROSSO N. R.; JULIANI H.R.

Quality preservation of organic cottage cheese using oregano essential oils

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2015

OLMEDO R. H.; ASENSIO C.M.; GROSSO N. R.

Thermal stability and antioxidant activity of essential oils from aromatic plants from Argentina

Industrial Crops and Products; Lugar: Amsterdam; Año: 2015 vol. 69 p. 21 - 28

QUIROGA P.R.; ASENSIO C.M.; NEPOTE V.

Antioxidant effects of the monoterpenes carvacrol, thymol and sabinene hydrate on chemical and sensory stability of roasted sunflower seeds

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: LOndres; Año: 2014

CAMILETTI, B X; ASENSIO C.M.; GIMÉNEZ PECCI, M P; LUCINI, ENRIQUE IVAN

Natural control of corn post-harvest fungi Aspergillus flavus and Penicillium sp. using essential oils from plants grown in Argentina

JOURNAL OF FOOD SCIENCE; Año: 2014

ASENSIO C.M.; GALUCCI M.N.; OLIVA M.M; DEMO M.S; GROSSO N. R.

Sensory and bio-chemical preservation of ricotta cheese using natural products

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2014 vol. 49 p. 2692 - 2702

ASENSIO C.M.; NEPOTE V.; GROSSO N. R.

Consumers acceptance and quality stability of olive oil flavoured with essential oils of different oregano species

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2013 p. 1 - 33

CLAUDIA MARIANA ASENSIO; VALERIA NEPOTE; NELSON R. GROSSO

"Sensory attribute preservation in extra virgin olive oil with addition of oregano essential oil as natural antioxidant"

JOURNAL OF FOOD SCIENCE; Año: 2012 p. 294 - 301

CLAUDIA MARIANA ASENSIO; VALERIA NEPOTE; NELSON R. GROSSO

Chemical stability of extra-virgin olive oil added with oregano essential oil

JOURNAL OF FOOD SCIENCE; Lugar: Charlottesville, VA; Año: 2011 vol. 76 p. 445 - 450

OLMEDO R. H; ASENSIO C.M.; NEPOTE V.; MESTRALLET M.G.; GROSSO N. R.

Chemical and sensory stability of fried-salted flavored with oregano essential oil and olive oil

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: West Sussex, UK.; Año: 2009 vol. 89 p. 2128 - 2136