MÉNDEZ-GALARRAGA, MARÍA PAULA; HURTADO-ROMERO, ALEJANDRA; PIROVANI, MARÍA ÉLIDA; VINDEROLA, GABRIEL; VAN DE VELDE, FRANCO; GARCÍA-CAYUELA, TOMÁS

Exploring autochthonous strains with probiotic potential: A comprehensive characterization of functional properties and their application in fermented blueberry-watermelon smoothies

Food Bioscience; Año: 2023 vol. 56

VAN DE VELDE, FRANCO; VIGNATTI, CHARITO; PAULA MÉNDEZ-GALARRAGA, MARÍA; GOMILA, MICAELA; FENOGLIO, CECILIA; DONDA ZBINDEN, MELISA; ÉLIDA PIROVANI, MARÍA

Intestinal and colonic bioaccessibility of phenolic compounds from fruit smoothies as affected by the thermal processing and the storage conditions

FOOD RESEARCH INTERNATIONAL; Año: 2022 vol. 155

MÉNDEZ-GALARRAGA, MARÍA PAULA; VAN DE VELDE, FRANCO; PIAGENTINI, ANDREA M.; PIROVANI, MARÍA ÉLIDA

Kinetic modeling of the changes in bioactive compounds and quality attributes of fresh-cut strawberries stored in controlled atmospheres with high oxygen alone or with carbon dioxide

POSTHARVEST BIOLOGY AND TECHNOLOGY; Año: 2022 vol. 190

VAN DE VELDE, FRANCO; MÉNDEZ-GALARRAGA, MARÍA PAULA; PIROVANI, MARÍA ÉLIDA

Effect of enriched O2 and CO2 atmospheres on the overall quality and the bioactive potential of fresh blackberries

POSTHARVEST BIOLOGY AND TECHNOLOGY; Año: 2020 vol. 164

VAN DE VELDE, FRANCO; MÉNDEZ-GALARRAGA, MARÍA PAULA; GRACE, MARY H.; FENOGLIO, CECILIA; LILA, MARY ANN; PIROVANI, MARÍA ÉLIDA

Changes due to high oxygen and high carbon dioxide atmospheres on the general quality and the polyphenolic profile of strawberries

POSTHARVEST BIOLOGY AND TECHNOLOGY; Año: 2019 vol. 148 p. 49 - 57

FRANCO VAN DE VELDE; DEBORA ESPOSITO; JOHN OVERALL; MARÍA PAULA MÉNDEZ-GALARRAGA; MARY GRACE; MARÍA ÉLIDA PIROVANI; MARY ANN LILA

Changes in the bioactive properties of strawberries caused by the storage in oxygen and carbon dioxide-enriched atmospheres

Food Science and Nutrition; Año: 2019

MÉNDEZ-GALARRAGA, MARIA PAULA; SALSI, MARIA SARA; PIAGENTINI, ANDREA MARCELA; PIROVANI, MARIA ELIDA

Spray Washing Disinfection with Peracetic Acid in the Processing of Fresh-Cut Strawberries: An Alternative for Dipping Techniques

International Journal of Fruit Science; Lugar: London; Año: 2018 p. 1 - 18