SUÁREZ MACKEPRANG, MARÍA; YOMMI, ALEJANDRA; GOYENECHE, ROSARIO; PEREYRA MARÍA ALEJANDRA; DI SCALA, KARINA

READY-TO-EAT SNACKS FROM MICROWAVE DRIED RED RADISHES: QUALITY PARAMETERS AND DRYING KINETICS

LATIN AMERICAN APPLIED RESEARCH; Año: 2024

GOYENECHE, ROSARIO; DI SCALA, KARINA; RAMIREZ, CRISTINA L.; FANOVICH, MARÍA A.

Recovery of bioactive compounds from beetroot leaves by supercritical CO2 extraction as a promising bioresource

JOURNAL OF SUPERCRITICAL FLUIDS; Año: 2019

GOYENECHE, ROSARIO; FANOVICH, ALEJANDRA; RODRIGUEZ RODRIGUES, CHRISTIAN; NICOLAO, MARÍA CELESTE; DI SCALA, KARINA

Supercritical CO2 extraction of bioactive compounds from radish leaves: Yield, antioxidant capacity and cytotoxicity

JOURNAL OF SUPERCRITICAL FLUIDS; Año: 2018 vol. 135 p. 78 - 83

VIACAVA, GABRIELA E.; GOYENECHE, ROSARIO; GOÑI, MARÍA G.; ROURA, SARA I.; AGÜERO, MARÍA V.

Natural elicitors as preharvest treatments to improve postharvest quality of Butterhead lettuce

SCIENTIA HORTICULTURAE; Año: 2018 vol. 228 p. 145 - 152

VIACAVA GABRIELA ELENA; PONCE, ALEJANDRA; GOYENECHE, ROSARIO; CARROZZI, LILIANA; YOMMI, ALEJANDRA; ROURA, SARA INÉS

Freshly characterization and storability of mini head lettuces at optimal and abusive temperatures

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: London; Año: 2016 vol. 22 p. 47 - 57

GOYENECHE, ROSARIO; DI SCALA, KARINA; ROURA, SARA INÉS

Optimization of combined effects of ascorbic acid, sodium chloride and mild heat shock treatments on the quality of minimal processed radishes

Journal of Food Measurement and Characterization; Año: 2016 vol. 10 p. 794 - 803

ÁLVAREZ, MARÍA VICTORIA; PONCE, ALEJANDRA; GOYENECHE, ROSARIO; MOREIRA, MARÍA DEL ROSARIO

Physical treatments and propolis to enhance quality attributes of fresh-cut mixed vegetables

JOURNAL OF FOOD PROCESSING AND PRESERVATION; Lugar: Londres; Año: 2016

GOYENECHE, ROSARIO; DI SCALA, KARINA; GOÑI, MARÍA GABRIELA; VEGA-GÁLVEZ, ANTONIO; QUISPE-FUENTES, ISSIS; ROURA, SARA INÉS

Application of ascorbic acid and mild heat shock to improve shelf life and ensure microbial safety of sliced radish (Raphanus Sativus L.)

JOURNAL OF FOOD PROCESSING AND PRESERVATION; Lugar: Londres; Año: 2015 vol. 39 p. 3022 - 3031

GOYENECHE, ROSARIO; ROURA, SARA INÉS; PONCE, ALEJANDRA; VEGA-GÁLVEZ, ANTONIO; QUISPE-FUENTES, ISSIS; URIBE, ELSA; DI SCALA, KARINA

Chemical characterization and antioxidant capacity of red radish (Raphanus sativus L.) leaves and roots as a start point for their beneficial properties

Journal of Functional Foods; Lugar: London; Año: 2015 vol. 16 p. 256 - 264

GOYENECHE, ROSARIO; AGÜERO, MARÍA VICTORIA; ROURA, SARA; DI SCALA, KARINA

Application of citric acid and mild heat shock to minimally processed sliced radish: Color evaluation

POSTHARVEST BIOLOGY AND TECHNOLOGY; Lugar: Amsterdam; Año: 2014 vol. 93 p. 106 - 113

GOYENECHE, ROSARIO; ROURA, SARA INÉS; DI SCALA, KARINA

Principal component and hierarchical cluster analysis to select hurdle technologies for minimal processed radishes

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2014 vol. 57 p. 522 - 529

GOYENECHE, ROSARIO; DI SCALA, KARINA; ROURA, SARA INÉS

Biochemical characterization and thermal inactivation of polyphenoloxidase from radish (Raphanus Sativus var Sativus)

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2013 vol. 54 p. 57 - 62