CALLIOPE S; SLAVUTSKY N; SEGURA N; SAMMAN N

Application of an edible coating developed with Andean potato starch and carboxymethyl-cellulose for lipid reduction during frying

GRASAS Y ACEITES; Año: 2023

VERÓNICA, COLODRO M.; JULIA, TORRES M.; M., SLAVUTSKY ANÍBAL; CARINA, AUDISIO M.; ALEJANDRA, BERTUZZI M.

Antibacterial Activity of Bacillus Lipopeptides Vehiculized and Delivered by Biopolymeric Films

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2023

GAMBONI, JIMENA ELIZABETH; BONFIGLIO, GISELA VANESA; SLAVUTSKY, ANÍBAL MARCELO; BERTUZZI, MARÍA ALEJANDRA

Evaluation of edible films as single-serve pouches for a sustainable packaging system

Food Chemistry Advances; Año: 2023

GAMBONI, JIMENA ELIZABETH; BERTUZZI, MARÍA A.; SLAVUTSKY, ANIBAL M.

Methylene blue sorption phenomena onto pectin, brea gum, montmorillonite based hydrogels: kinetic and thermodynamic assessment

JOURNAL OF POLYMERS AND THE ENVIRONMENT; Lugar: New York; Año: 2022

GAMBONI, JIMENA ELIZABETH; COLODRO, MARÍA VERÓNICA; SLAVUTSKY, ANÍBAL MARCELO; BERTUZZI, MARÍA ALEJANDRA

Selection of the conveyor belt material for edible film production by a continuous casting process

Brazilian Journal of Food Technology; Año: 2021 vol. 24

GAMBONI, JIMENA; SLAVUTSKY, ANIBAL M.; BERTUZZI, MARÍA A.

Starch-Pectin Films Obtained By Extrusion And Compression Molding

ournal of Multidisciplinary Engineering Science and Technology; Año: 2019 vol. 6 p. 10175 - 10183

SLAVUTSKY, ANIBAL M.; BERTUZZI, MARÍA A.

Formulation and characterization of hydrogel based on pectin and brea gum

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES; Lugar: Amsterdam; Año: 2018

SLAVUTSKY, ANÍBAL; GAMBONI, JIMENA; BERTUZZI, MARÍA, A.

Formulation and characterization of bilayer films based on Brea gum and Pectin

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY; Año: 2018

MASUELLI, MARTÍN; SLAVUTSKY, ANIBAL M.; OCHOA. NELIO N.; BERTUZZI, MARÍA A.

Physicochemical Parameters for Brea Gum Exudate from Cercidium praecox Tree

Colloids and Interfaces; Lugar: Basel; Año: 2018 vol. 2

SLAVUTSKY, ANIBAL M.; BERTUZZI, MARÍA A.

Improvement of water barrier properties of starch films by lipid nanolamination

Food Packaging and Shelf Life journal; Año: 2016 p. 41 - 46

SLAVUTSKY, ANIBAL M.; CHAVEZ CLEMENTE, MONICA; CARMEN S. FAVARO-TRINDADE; BERTUZZI, MARÍA A.

ENCAPSULATION OF LACTOBACILLUS ACIDOPHILUS IN A PILOT-PLANT SPRAY-DRYER. EFFECT OF PROCESS PARAMETERS ON CELL VIABILITY

JOURNAL OF FOOD PROCESS ENGINEERING; Año: 2016

SLAVUTSKY, ANIBAL M.; BERTUZZI, MARÍA A.

Thermodynamic study of water sorption and water barrier properties of nanocomposite films based on brea gum

APPLIED CLAY SCIENCE; Lugar: Amsterdam; Año: 2015

SLAVUTSKY, ANIBAL M.; BERTUZZI, MARÍA A.

Formulation and characterization of nanolaminated starch based film

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2015 vol. 61 p. 407 - 413

SLAVUTSKY, ANIBAL M.; BERTUZZI, MARÍA, A.

Water barrier properties of starch films reinforced with cellulose nanocrystals obtained from sugarcane bagasse

CARBOHYDRATE POLYMERS; Lugar: Amsterdam; Año: 2014 p. 53 - 61

SLAVUTSKY, ANIBAL M.; BERTUZZI, MARÍA A.; ARMADA, MARGARITA; GARCÍA, MARÍA G.; OCHOA. NELIO N.

Preparation and characterization of montmorillonite/brea gum nanocomposites films

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2013 p. 270 - 278

BERTUZZI, MARÍA A.; SLAVUTSKY, ANIBAL M.

Formulation and Characterization of Film Based on Gum Exudates from Brea Tree (Cercidium praecox)

Journal of Food Science and Engineering; Año: 2013 vol. 3 p. 113 - 122

SLAVUTSKY, ANIBAL M.; ARMADA, MARGARITA; BERTUZZI, MARÍA A.

Water barrier properties of starch-clay nanocomposite films

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY; Año: 2012 vol. 15 p. 208 - 218

SLAVUTSKY, ANIBAL M.; BERTUZZI, MARÍA A.

A phenomenological and thermodynamic study of the water permeation process

CARBOHYDRATE POLYMERS; Lugar: Amsterdam; Año: 2012 p. 551 - 557

BERTUZZI, MARÍA A.; SLAVUTSKY, ANIBAL M.; ARMADA, MARGARITA

Physicochemical characterisation of the hydrocolloid from Brea

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2012 vol. 47 p. 776 - 782