DENOYA, GABRIELA INÉS; POLENTA, GUSTAVO ALBERTO; APÓSTOLO, NANCY MARIEL; CEJAS, EZEQUIEL; FINA, BRENDA; CHAMORRO, JUAN CAMILO; FERREYRA, MATÍAS; PREVOSTO, LEANDRO; VAUDAGNA, SERGIO RAMÓN

Effect of in-package cold plasma treatments on the quality of minimally processed apples

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2023 vol. 58 p. 2465 - 2475

PIERONI, VICTORIA; OTTAVIANO, FERNANDA GUGOLE; SOSA, MIRIAM; GABILONDO, JULIETA; BUDDE, CLAUDIO; COLLETTI, ANALÍA C.; DENOYA, GABRIELA; POLENTA, GUSTAVO; BUSTAMANTE, CLAUDIA; MÜLLER, GABRIELA; PACHADO, JOSÉ; ANDRES, SILVINA C.; CARDINAL, PAULA; RODRIGUEZ, GRACIELA; GARITTA, LORENA

Effects of gamma irradiation on the sensory and metabolic profiles of two peach cultivars

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2023

QIANG XIA; QIANQIAN LIU; GABRIELA I. DENOYA; CAIJIAO YANG; FRANCISCO J. BARBA; HUANING YU; XIAOJIA CHEN

High Hydrostatic Pressure-Based Combination Strategies for Microbial Inactivation of Food Products: The Cases of Emerging Combination Patterns.

Frontiers in Nutrition; Lugar: Lausanne ; Año: 2022 vol. 9 p. 1 - 9

PEREZ, MARÍA B.; DA PEÑA HAMPARSOMIAN, MARÍA J.; GONZALEZ, ROXANA E.; DENOYA, GABRIELA I.; DOMINGUEZ, DEOLINDO L.E.; BARBOZA, KARINA; IORIZZO, MASSIMO; SIMON, PHILIPP W.; VAUDAGNA, SERGIO R.; CAVAGNARO, PABLO F.

Physicochemical properties, degradation kinetics, and antioxidant capacity of aqueous anthocyanin-based extracts from purple carrots compared to synthetic and natural food colorants

FOOD CHEMISTRY; Año: 2022 vol. 387

COLLETTI, ANALÍA C.; DENOYA, GABRIELA I.; BUDDE, CLAUDIO O.; GABILONDO, JULIETA; PACHADO, JOSÉ A.; VAUDAGNA, SERGIO R.; POLENTA, GUSTAVO A.

Induction of stress defense response and quality retention in minimally processed peaches through the application of gamma irradiation treatments

POSTHARVEST BIOLOGY AND TECHNOLOGY; Año: 2022 vol. 194

CASPARY, J.; DENOYA, G. I.; DELLA ROCA, P.

Snack a partir de rodajas de remolacha de bajo contenido lipídico fortificad0 con hierro

Proyecciones; Lugar: Buenos Aires; Año: 2022 vol. 20 p. 115 - 142

DENOYA, GABRIELA I; COLLETTI, ANALÍA C; VAUDAGNA, SERGIO R; POLENTA, GUSTAVO A

Application of non-thermal technologies as a stress factor to increase the content of health-promoting compounds of minimally processed fruits and vegetables

Current Opinion in Food Science; Año: 2021 vol. 42 p. 224 - 236

DENOYA, GABRIELA I; POLENTA, GUSTAVO A; APÓSTOLO, NANCY M; BUDDE, CLAUDIO O; CRISTIANINI, MARCELO; VAUDAGNA, SERGIO R

High-pressure processing applied for enhancing the antioxidant content of minimally processed peaches

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2021

DENOYA, GABRIELA I.; PATARO, GIANPIERO; FERRARI, GIOVANNA

Effects of postharvest pulsed light treatments on the quality and antioxidant properties of persimmons during storage

POSTHARVEST BIOLOGY AND TECHNOLOGY; Año: 2020 vol. 160

MUSHTAQ, ANAM; ROOBAB, UME; DENOYA, GABRIELA I.; INAM-UR-RAHEEM, MUHAMMAD; GULLÓN, BEATRIZ; LORENZO, JOSE MANUEL; BARBA, FRANCISCO J.; ZENG, XIN-AN; WALI, ASIF; AADIL, RANA MUHAMMAD

Advances in green processing of seed oils using ultrasound-assisted extraction: A review

JOURNAL OF FOOD PROCESSING AND PRESERVATION; Año: 2020 vol. 44

NEGRI, LIVIA M.; SPONTÓN, EMILIANO A.; SALGADO, OSCAR; SANCHO, ANA; DENOYA, GABRIELA I.

Effect of different drying conditions on volatile compounds of canelo pepper (Drimys winteri)

Journal of Phytology; Año: 2020 vol. 12 p. 56 - 61

POLENTA, GUSTAVO A.; GUIDI, SILVINA M.; AMBROSI, VANINA; DENOYA, GABRIELA I.

Comparison of different analytical methods to evaluate the heat shock protein (HSP) response in fruits. Application to tomatoes subjected to stress treatments

Current Research in Food Science; Año: 2020 vol. 3 p. 329 - 338

FERNANDEZ, M.V.; DENOYA, G.I.; JAGUS, R.J.; VAUDAGNA, S.R.; AGÜERO, M.V.

Microbiological, antioxidant and physicochemical stability of a fruit and vegetable smoothie treated by high pressure processing and stored at room temperature

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2019 vol. 105 p. 206 - 210

FERNÁNDEZ, M. V.; DENOYA, G. I.; AGÜERO, M. V.; VAUDAGNA, S. R.; JAGUS, R. J.

Quality preservation and safety ensurement of a vegetable smoothie by high‐pressure processing

JOURNAL OF FOOD PROCESSING AND PRESERVATION; Año: 2019 vol. 44

LUKIC, KATARINA; BRNCIC, MLADEN; CURKO, NATKA; TOMACEVIC, MARINA; VALINGER, DAVOR; DENOYA, GABRIELA I.; BARBA, FRANCISCO J.; GANIC, KARIN KOVACEVIC

Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine

ULTRASONICS SONOCHEMISTRY.; Año: 2019 vol. 59

FERNANDEZ, M.V.; DENOYA, G.I.; AGÜERO, M.V.; JAGUS, R.J.; VAUDAGNA, S.R.

Optimization of high pressure processing parameters to preserve quality attributes of a mixed fruit and vegetable smoothie

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; Año: 2018 vol. 47 p. 170 - 179

PEGA, JUAN; DENOYA, G.I.; CASTELLS, M.L.; SARQUIS, S.; ARANIBAR, G.F.; VAUDAGNA, S.R.; NANNI, M.

Effect of High-Pressure Processing on Quality and Microbiological Properties of a Fermented Beverage Manufactured from Sweet Whey Throughout Refrigerated Storage

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2018 vol. 11 p. 1101 - 1110

G. DENOYA; S. VAUDAGNA; V. CHAMORRO; M. GODOY; C. BUDDE; G. POLENTA

Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2017 vol. 78 p. 367 - 372

G. DENOYA; M. NANNI; N. APÓSTOLO; S. VAUDAGNA; G. POLENTA

Biochemical and microstructural assessment of minimally processed peaches subjected to high pressure processing: implications on the freshness condition.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; Lugar: Amsterdam; Año: 2016

G. DENOYA; G. POLENTA; N. APÓSTOLO; C. BUDDE; A. SANCHO; S. VAUDAGNA

Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; Lugar: Amsterdam; Año: 2016 vol. 33 p. 84 - 93

G. DENOYA; S. VAUDAGNA; G. POLENTA

Effect of High Pressure Processing and vacuum packaging on the preservation of fresh-cut peaches

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2015 vol. 62 p. 801 - 806

J. JUAREZ ROMERO; G. DENOYA; G. POLENTA

Influence of alternating air injection on the color and "alambrado" of natural black olives cv. Arauco, as compared with the traditional Argentine method

GRASAS Y ACEITES; Año: 2015 vol. 66 p. 1 - 9

M. MALDONADO; M. FONZAR; A. CARPARELLI ; G. POLENTA; S. VAUDAGNA; G. DENOYA; M. BAUZÁ; I. VIDELA; C. SANOW; N. ROBLES

Alternative sugar substitutes in canned cherries with improved nutritional value suitable for special diet consumers

International Journal of Biotechnology and Food Science; Lugar: Burntwood; Año: 2014 vol. 2 p. 126 - 142

P. SELLAMUTHU; G. DENOYA; D. SIVAKUMAR; G. POLENTA; P. SOUNDY

Comparison of the contents of bioactive compounds and quality parameters in selected mango cultivars

JOURNAL OF FOOD QUALITY; Año: 2013 vol. 36 p. 394 - 402

G. DENOYA; M. ARDANAZ; A. SANCHO; C. BENÍTEZ ; C. GONZÁLEZ; S. GUIDI

Efecto de la aplicación de tratamientos combinados de aditivos sobre la inhibición del pardeamiento enzimático en manzanas cv. Granny Smith mínimamente procesadas

RIA; Lugar: Ciudad Autónoma de Buenos Aires; Año: 2012 vol. 38 p. 263 - 267