ZALAZAR ALDANA LOURDES; VIRGINIA LARA; GLIEMMO MARIA FERNANDA; CARMEN CAMPOS ADRIANA

EFFECT OF HUMECTANTS AND ZYGOSACCHAROMYCES BAILII INOCULATION ON THE PHYSICAL STABILITY OF OIL-IN-WATER EMULSIONS MODELING SALAD DRESSINGS

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: Londres; Año: 2022

GONZÁLEZ MALENA MARIANA; ZALAZAR ALDANA LOURDES; PEDREIRA JULIETA; CARMEN CAMPOS ADRIANA; GLIEMMO MARIA FERNANDA

Lemongrass and cinnamon oil nanoemulsions: Formulation and study of their physical stability and activity against Zygosaccharomyces bailii

Food Science and Technology International; Año: 2021

LAURA INES SCHELEGUEDA; ZALAZAR ALDANA LOURDES; HERBAS VARGAS TANIA; GLIEMMO MARIA FERNANDA; CARMEN CAMPOS ADRIANA

Effect of gellan gum, xylitol and natamycin on Zygosaccharomyces bailii growth and rheological characteristics in low sugar content model systems

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES; Lugar: Amsterdam; Año: 2020 vol. 164 p. 1657 - 1664

ZALAZAR ALDANA LOURDES; GLIEMMO MARIA FERNANDA; MARCELO SORIA; CARMEN CAMPOS ADRIANA

Modelling growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum and sodium chloride concentrations

FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2019

ZALAZAR ALDANA LOURDES; GONZÁLEZ MALENA MARIANA; GLIEMMO MARIA FERNANDA; CARMEN CAMPOS ADRIANA

A colorimetric assay using tetrazolium salts with an electron mediator to evaluate yeast growth in opaque dispersed systems

SDRP Journal of Food Science & Technology; Año: 2018 vol. 3 p. 233 - 240

ZALAZAR ALDANA LOURDES; GLIEMMO MARIA FERNANDA; MARCELO SORIA; CARMEN CAMPOS ADRIANA

Data supporting the growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces

Data in Brief; Lugar: Amsterdam; Año: 2018 vol. 21 p. 1014 - 1018

LAURA INES SCHELEGUEDA; ZALAZAR ALDANA LOURDES; VICTORIA MARIEL HRACEK ; GLIEMMO MARIA FERNANDA; CARMEN CAMPOS ADRIANA

Effect of steviosides and potassium sorbate on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified model aqueous systems.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2017 vol. 79 p. 659 - 663

ZALAZAR ALDANA LOURDES; GLIEMMO MARIA FERNANDA; CARMEN CAMPOS ADRIANA

Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model acid sauces

FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2016

LAURA INES SCHELEGUEDA; ZALAZAR ALDANA LOURDES; GLIEMMO MARIA FERNANDA; CARMEN CAMPOS ADRIANA

Inhibitory effect and cell damage on bacterial flora of fish caused by chitosan, nisin and sodium lactate

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES; Lugar: Amsterdam; Año: 2016 vol. 83

ZALAZAR ALDANA LOURDES; GLIEMMO MARIA FERNANDA; CARMEN CAMPOS ADRIANA

Data on the physical characterization of oil in water emulsions

Data in Brief; Lugar: Amsterdam; Año: 2016 vol. 9 p. 96 - 99