INVESTIGADORES
CASTRO Marcela Paola
capítulos de libros
CASTRO M.; CAMPOS C. A.; CAYRÉ, M.E.; SCHELLEGUEDA L.; GALANTE, NADIA S.; DELCARLO, SOFÍA B.
LACTIC ACID BACTERIA AGAINST SPOILAGE AND PATHOGENIC MICROORGANISMS IN FOOD
THE MANY BENEFITS OF LACTIC ACID BACTERIA
Lugar: New York; Año: 2019;
CASTRO M.; PALAVECINO PRPICH N.Z.; CAYRÉ, M.E.
LACTIC ACID BACTERIA AS SOURCE OF BIOACTIVE PEPTIDES
THE MANY BENEFITS OF LACTIC ACID BACTERIA
Lugar: New York; Año: 2019;
CAMPOS C. A.; CASTRO M.; CAYRÉ, M.E.; RIVAS, FRANCO P.
The use of bacteriocins against meat-borne pathogens
Advanced Technologies for Meat Processing. Second Edition
Lugar: Boca Raton; Año: 2017; p. 582 - 641
CAMPOS C. A.; GLIEMMO F.; ZALAZAR, A.; CASTRO M.; SCHELLEGUEDA L.
Effect of food structure on microbial growth and on the activity of stress factors
Food Microbiology: Fundamentals, Challenges and Health Implications
Lugar: Nueva York; Año: 2016; p. 1 - 24
CASTRO M.; CAYRÉ, M.E.; C. HERMAN; ALVAREZ O.
Bacteriocin Application in Meats: The Protective Culture Approach
Bacteriocins: Production, Applications and Safety.
Lugar: Nueva York; Año: 2016; p. 99 - 136
CASTRO M.; CAYRÉ, M.E.; PALAVECINO, N.Z.; RIVAS, FRANCO P.
Control of pathogens in cooked meat products: the beneficial role of lactic acid bacteria
The Battle Against Microbial Pathogens: Basic Science, Technological Advances and Educational Programs.
Lugar: Badajoz; Año: 2015; p. 310 - 318
CAMPOS C. A.; GLIEMMO F.; CASTRO M.
Strategies for controlling the growth of spoilage yeasts in foods
Microbial Food Safety and Preservation Techniques
Lugar: Boca Ratón; Año: 2015; p. 497 - 512
CASTRO M.; TORRES, CAROLA A.; NUÑEZ, MARÍA; GONZÁLEZ, ANA M.
Phytochemicals: new weapons against new enemies
Microbial pathogens and strategies for combating them: science, technology and education
Lugar: Badajoz; Año: 2013; p. 1220 - 1229
CAMPOS C. A.; CASTRO M.; RIVAS, FRANCO P.; SCHELLEGUEDA L.
Bacteriocins in food: evaluation of the factors affecting their effectiveness
Microbial pathogens and strategies for combating them: science, technology and education
Lugar: Badajoz; Año: 2013; p. 994 - 1004
CARMEN A. CAMPOS; MARCELA P. CASTRO; SANTIAGO AUBOURG; JORGE BARROS VELÁZQUEZ
Use of Natural Preservatives in Seafood
ISEKI Book Series. Novel technologies in food science - their impact on products, consumer trends and environment
Lugar: New York; Año: 2012; p. 325 - 360
CAMPOS C. A.; GERSCHENSON L.; GLIEMMO F.; CASTRO M.; HRACEK V.
EFFECT OF SYSTEM COMPOSITION ON POTASSIUM SORBATE DEGRADATION AND ITS EFFECT ON MICROBIOLOGICAL AND SENSORY STABILITY
FOOD STORAGE
Año: 2011; p. 1 - 32
CAMPOS C. A.; CASTRO M.; GLIEMMO F.; SCHELLEGUEDA L.
Use of natural antimicrobials for the control of Listeria monocytogenes in foods
Science against microbial pathogens: communicating current research and technological advances
Lugar: Badajoz; Año: 2011; p. 1112 - 1123
CAMPOS, C.A.; CASTRO, M.P.; GERSCHENSON, L.N.
IV. Calidad en el procesado de alimentos
Ingeniería de alimentos. Nuevas fronteras en el siglo XXI
Lugar: Valencia; Año: 2003; p. 181 - 182
CASTRO, M.P.; GARRO, O.A.; CAMPOS, C.A.; GERSCHENSON, L.N.
Efecto del emulgente sobre la concentración libre de ácido sórbico en emulsiones alimenticias
Jornadas de divulgación técnico-científicas 2002
Lugar: Rosario; Año: 2002; p. 23 - 24
CASTRO M., GARRO O., GERSCHENSON L., CAMPOS C.
Influence of system combination on sorbic acid stability in model aqueous systems and emulsions
Proceedings of the Eight International Congress on Engineering and Food
Lugar: Lancaster; Año: 2001; p. 1001 - 1005
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