BÁEZ, GERMÁN D.; LLOPART, EMILCE E.; BERINO, ROMINA P.; MORO, ANDREA; VERDINI, ROXANA A.; BUSTI, PABLO A.; DELORENZI, NÉSTOR J.

Characterisation of beta-lactoglobulin/sodium alginate dry films

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2022 vol. 57 p. 242 - 248

FERREYRA, LAURA S.; VERDINI, ROXANA A.; SOAZO, MARINA; PICCIRILLI, GISELA N.

Impact of whey protein addition on wheat bread fermented with a spontaneous sourdough

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2021 vol. 56 p. 4738 - 4745

ROSSI, M.; SOAZO, M.; PICCIRILLI, G.N.; LLOPART, E.; REVELANT, G.; VERDINI, R.A.

Technological, nutritional and sensorial characteristics of wheat bread fortified with calcium salts

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2020

GARCÍA, A.; PÉREZ, L.M.; PICCIRILLI, G.N.; VERDINI, R.A.

Evaluation of antioxidant, antibacterial and physicochemical properties of whey protein-based edible films incorporated with different soy sauces

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2020 vol. 117

TOMAT, DAVID; SOAZO, MARINA; VERDINI, ROXANA; CASABONNE, CECILIA; AQUILI, VIRGINIA; BALAGUÉ, CLAUDIA; QUIBERONI, ANDREA

Evaluation of an WPC edible film added with a cocktail of six lytic phages against foodborne pathogens such as enteropathogenic and Shigatoxigenic Escherichia coli

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2019 vol. 113

PICCIRILLI, G.N.; SOAZO, M.; PÉREZ, L.M.; DELORENZI, N.J.; VERDINI, R.A.

Effect of storage conditions on the physicochemical characteristics of edible films based on whey protein concentrate and liquid smoke

FOOD HYDROCOLLOIDS; Año: 2019 vol. 87 p. 221 - 228

TOMAT, DAVID; BALAGUÉ, CLAUDIA; AQUILI, VIRGINIA; VERDINI, ROXANA; QUIBERONI, ANDREA

Resistance of phages lytic to pathogenic Escherichia coli to sanitisers used by the food industry and in home settings

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2018 vol. 53 p. 533 - 540

BÁEZ; G.; PICCIRILLI, G. N.; BALLERINI, G.; FRATTINI, A,; BUSTI, P.; VERDINI, R.A.; DELORENZI, N.

Physicochemical characterization of a heat treated calcium alginate dry film prepared with chicken stock

JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 2017 vol. 82 p. 945 - 951

PÉREZ, L. M.; PICCIRILLI, G. N.; DELORENZI, N.; VERDINI, R. A.

Effect of different combinations of glycerol and/or trehalose on physical and structural properties of whey protein concentrate-based edible films

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2016 vol. 56 p. 352 - 359

SOAZO, M.; SOAZO, M.; PICCIRILLI, G.; DELORENZI, N.; VERDINI, R. A.

Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2016 vol. 72 p. 285 - 291

TOMAT, DAVID; BALAGUÉ, CLAUDIA; CASABONNE, CECILIA; VERDINI, ROXANA; QUIBERONI, ANDREA

Resistance of foodborne pathogen coliphages to additives applied in food manufacture

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2016 vol. 67 p. 50 - 54

SOAZO, M.; PÉREZ, L. M.; RUBIOLO, A. C.; VERDINI, R. A.

Prefreezing application of whey protein-based edible coating to maintain quality attributes of strawberries

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2015 vol. 50 p. 605 - 6011

SOAZO, M.; BÁEZ; G.; BARBOZA, A. V.; BUSTI, P.; RUBIOLO, A. C.; VERDINI, R. A.; DELORENZI, N.

Heat treatment of calcium alginate films obtained by ultrasonic atomizing: physicochemical characterization

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2015 vol. 51 p. 193 - 199

TOMAT, DAVID; BALAGUÉ, CLAUDIA; CASABONNE, CECILIA; VERDINI, ROXANA; QUIBERONI, ANDREA

Resistance of foodborne pathogen coliphages to thermal and physicochemical treatments applied in food manufacture

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; Año: 2015 vol. 30 p. 184 - 191

PÉREZ, L. M.; SOAZO, M.; BALAGUÉ, C. E.; RUBIOLO, A. C.; VERDINI, R. A.

Effect of pH on the effectiveness of whey protein/glycerol edible films containing potassium sorbate to control non-O157 Shiga toxin-producing Escherichia coli in ready-to-eat foods

FOOD CONTROL; Lugar: Amsterdam; Año: 2014 vol. 37 p. 298 - 304

SOAZO, M.; PÉREZ, L. M.; RUBIOLO, A. C.; VERDINI, R. A.

Effect of freezing on physical properties of whey protein emulsion films

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2013 vol. 31 p. 256 - 263

BÁEZ; G.; BUSTI, P.; VERDINI, R.A.; DELORENZI, N.

Glycation of heat-treated Beta-lactoglobulin: Effects on foaming properties.

FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2013 vol. 54 p. 902 - 909

MEZA, B. E.; VERDINI, R.A.; RUBIOLO, A. C.

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, B. E.; VERDINI, R. A.; RUBIOLO, A. C.

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

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

MEZA, B. E.; CHESTERTON, A. K. S; VERDINI, R. A.; RUBIOLO, A. C.; SADD, P. A.; MOGGRIDGE, G. D.; WILSON, D. I.

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

MEZA, B. E.; VERDINI, R. A.; RUBIOLO, A.C.

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

SOAZO, M.; RUBIOLO, A.C.; VERDINI, R.A.

Effect of drying temperature and beeswax content on physical properties of whey protein emulsion films

FOOD HYDROCOLLOIDS; Año: 2011 vol. 25 p. 1251 - 1255

MEZA, B. E.; VERDINI, R. A.; RUBIOLO, A. C.

Viscoelastic Behaviour during the Ripening of Low-Fat Soft Cheese Containing Whey Proteins as Fat Mimetic

DAIRY SCIENCE AND TECHNOLOGY; Año: 2010 vol. 90 p. 589 - 599

GALETTO, C. D.; VERDINI, R. A.; ZORRILLA, S. E.; RUBIOLO, A. C.

Freezing of strawberries by immersion in CaCl2 solutions

FOOD CHEMISTRY; Año: 2010 vol. 123 p. 243 - 248

MEZA, B. E.; VERDINI, R. A.; RUBIOLO, A. C.

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

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

MEZA, B.E.; VERDINI, R.A.; RUBIOLO, A.C.

Viscoelastic behaviour of heat-treated whey protein concentrate suspensions

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

VERDINI, RA; ZORRILLA, SE; RUBIOLO, AC

Calcium Uptake during Immersion of Strawberries in CaCl2 Solutions

JOURNAL OF FOOD SCIENCE; Año: 2008 vol. 73 p. 533 - 539

VERDINI, RA; ZORRILLA, SE; RUBIOLO, AC; NAKAI, S

Multivariate Analysis of Port Salut Argentino Cheese Based on Ripening and Storage Conditions and Sampling Sites

CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS; Año: 2007 vol. 86 p. 60 - 67

VERDINI, RA; ZORRILLA, SE; RUBIOLO, AC

Effects of the freezing process on the proteolysis during the ripening of Port Salut Argentino cheese

INTERNATIONAL DAIRY JOURNAL; Año: 2005 vol. 15 p. 363 - 370

VERDINI, RA; LAGIER, CM

Studying current-potential curves throughout a bipotentiometric iodometric back-titration for the determination of ascorbic acid in fruits and vegetables

JOURNAL OF CHEMICAL EDUCATION; Año: 2004 vol. 81 p. 1482 - 1485

VERDINI, RA; ZORRILLA, SE; RUBIOLO, AC

Characterisation of a soft cheese proteolysis by RP-HPLC analysis of its nitrogenous fractions. Effect of ripening time and sampling zone

INTERNATIONAL DAIRY JOURNAL; Año: 2004 vol. 14 p. 445 - 454

VERDINI, RA; ZORRILLA, SE; RUBIOLO, AC

Textural changes and as1-casein breakdown during the ripening of Port Salut Argentino cheese as affected by frozen storage

JOURNAL OF TEXTURE STUDIES; Año: 2003 vol. 34 p. 331 - 346

VERDINI, RA; ZORRILLA, SE; RUBIOLO, AC

Free amino acids profiles during the ripening of Port Salut Argentino cheese after frozen storage

JOURNAL OF FOOD SCIENCE; Año: 2002 vol. 7 p. 3264 - 3270

VERDINI, RA; RUBIOLO, AC

Texture changes during the ripening of Port Salut Argentino cheese in two sampling zones

JOURNAL OF FOOD SCIENCE; Año: 2002 vol. 7 p. 1808 - 1813

VERDINI, RA; RUBIOLO, AC

Effect of frozen storage time on the proteolysis of soft cheeses studied by principal component analysis of proteolytic profiles.

JOURNAL OF FOOD SCIENCE; Año: 2002 vol. 67 p. 963 - 967

VERDINI, RA; LAGIER, CM

Voltammetric iodommetric tritiation of ascorbic acid with dead-stop end-point detection in fresh vegetables and fruit samples

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Año: 2000 vol. 48 p. 2812 - 2817

VERDINI, RA; GREGORINI, E; SUTICH, E; LIMANSKY, A

Retrospective analysis of anaerobic bacterial findings at a university hospital in Rosario, Argentina from 1995 to 1997.

ANAEROBE; Año: 1999 vol. 5 p. 365 - 367