INVESTIGADORES
SALVATORI daniela marisol
artículos
GOMEZ MATTSON, M.; SOZZI, A.; CORFIELD, R.; GAGNETEN, M.; FRANCESCHINIS, L. ; SCHEBOR, C.; SALVATORI, D.
Colorant and antioxidant properties of freeze-dried extracts from wild berries: Use of ultrasound-assisted extraction method and drivers of liking of colored yogurts
Journal of Food Science and Technology; Lugar: Mysore; Año: 2022 vol. 59 p. 944 - 955
FERNANDEZ A.; SETTE P.; ECHEGARAY, M.; SORIA, J.; SALVATORI D.; RODRIGUEZ R. ; MAZZA G.
Clean recovery of phenolic compounds, pyro‑gasification, thermokinetics, and bioenergy potential of spent agro-industrial bio-wastes.
Biomass Conversion and Biorefinery; Año: 2022
SETTE, PAULA; GARRIDO MAKINISTIAN, FRANCISCO; MATURANO, CARMEN; SALVATORI, DANIELA
Particulate systems from maqui (Aristotelia chilensis) wastes to be used as nutraceutics or high value-added ingredients
DRYING TECHNOLOGY; Año: 2021
VÁZQUEZ-SÁNCHEZ, ALMA YOLANDA; CORFIELD, ROCÍO; SOSA, NATALIA; SALVATORI, DANIELA; SCHEBOR, CAROLINA
Physicochemical, functional, and sensory characterization of apple leathers enriched with acáchul (Ardisia compressa Kunth) powder
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2021 vol. 146 p. 111472 - 111472
SOZZI, AGUSTINA; ZAMBON, MARIANA; MAZZA, GERMAN; SALVATORI, DANIELA
Fluidized bed drying of blackberry wastes: drying kinetics, particle characterization and nutritional value of the obtained granular solids
POWDER TECHNOLOGY; Lugar: Amsterdam; Año: 2021 vol. 385 p. 37 - 49
GOMEZ MATTSON M.; CORFIELD, R.; BAJDA, L.; PEREZ, O.; SCHEBOR, C.; SALVATORI, D.
Potential bioactive ingredient from elderberry fruit: process optimization for a maximum phenolic recovery, physicochemical characterization, and bioaccesibility
Journal of Berry Research; Lugar: Amsterdam; Año: 2021 vol. 11 p. 51 - 68
TOSCANO MARTÍNEZ, H.; GAGNETEN, M.; DÍAZ CALDERÓN, P.; ENRIONE, J.; SALVATORI, D.; SCHEBOR, C.; LEIVA, G.,
Natural food colorant from blackcurrant spray‐dried powder obtained by enzymatic treatment: Characterization and acceptability
JOURNAL OF FOOD PROCESSING AND PRESERVATION; Lugar: Londres; Año: 2021 vol. 45
GAGNETEN, M.; ARCHAINA, D.; SALAS P.; LEIVA, G.; SALVATORI, D.; SCHEBOR, C.
Gluten-free cookies added with fiber and bioactive compounds from blackcurrant residue
International Journal of Food Science & Technology; Lugar: Londres; Año: 2021 vol. 56 p. 1734 - 1740
SETTE, PAULA; FERNANDEZ, ANABEL; SORIA, JOSÉ; RODRIGUEZ, ROSA; SALVATORI, DANIELA; MAZZA, GERMÁN
Integral valorization of fruit waste from wine and cider industries
JOURNAL OF CLEANER PRODUCTION; Año: 2020 vol. 242
GARRIDO MAKINISTIAN F.; GALLO L.; SETTE P.; SALVATORI D.; BUCALÁ V.
NUTRACEUTICAL TABLETS FROM MAQUI BERRY (Aristotelia chilensis) SPRAY-DRIED POWDERS WITH HIGH ANTIOXIDANT LEVELS
DRYING TECHNOLOGY; Lugar: Londres; Año: 2020 vol. 38 p. 1231 - 1242
GARRIDO MAKINISTIAN F.; SETTE P.; GALLO L.; BUCALÁ V.; SALVATORI D.
OPTIMIZED AQUEOUS EXTRACTS OF MAQUI (ARISTOTELIA CHILENSIS) SUITABLE FOR POWDER PRODUCTION
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Mysore; Año: 2019 vol. 56 p. 3553 - 3560
GAGNETEN, MAITE; LEIVA, GRACIELA; SALVATORI, DANIELA; SCHEBOR, CAROLINA; OLAIZ, NAHUEL
Optimization of Pulsed Electric Field Treatment for the Extraction of Bioactive Compounds from Blackcurrant
FOOD AND BIOPROCESS TECHNOLOGY; Año: 2019 vol. 12 p. 1102 - 1109
GAGNETEN, MAITE; CORFIELD, ROCÍO; MATTSON, MILAGROS GÓMEZ; SOZZI, AGUSTINA; LEIVA, GRACIELA; SALVATORI, DANIELA; SCHEBOR, CAROLINA
Spray-dried powders from berries extracts obtained upon several processing steps to improve the bioactive components content
POWDER TECHNOLOGY; Año: 2019 vol. 342 p. 1008 - 1015
ARCHAINA, D., ; LEIVA, G.,; SALVATORI, D.; SCHEBOR, C.
Physical and functional properties of spray-dried powders from blackcurrant juice and extracts obtained from the waste of juice processing
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: London; Año: 2018 vol. 24 p. 78 - 86
FRANCESCHINIS, L:; SETTE, P.; SALVATORI, D.; SCHEBOR, C.
Valorization of postharvest discard of sweet cherry for the development of dehydrated fruit ingredients: compositional, physical and mechanical properties
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: Londres; Año: 2018 vol. 98 p. 5450 - 5458
SETTE, P.; FRANCESCHINIS, L.; SCHEBOR, C.; SALVATORI D.
Fruit snacks from raspberries: Influence of drying parameters on color degradation and bioactive potential.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2017 vol. 52 p. 313 - 328
SETTE, P.; FRANCESCHINIS, L.; SCHEBOR, C.; SALVATORI D.
Monitoring mechanical, color and anthocyanin changes during rehydration of raspberry-based products.
Journal of Berry Research; Año: 2017 vol. 7 p. 261 - 280
SETTE, P.; SALVATORI, D. ; SCHEBOR, C.
Physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air- and freeze-drying.
FOOD AND BIOPRODUCTS PROCESSING; Lugar: LONDON; Año: 2016 vol. 100 p. 156 - 171
GÓMEZ, P. L.; SCHENK, M.L.; SALVATORI D.M.; ALZAMORA, S. M.
Potential of UV-C light for preservation of cut apples fortified with calcium: assessment of optical and rheological properties and native flora dynamics.
FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2015 vol. 8 p. 1890 - 1903
FRANCESCHINIS, L., ; SETTE, P.; SCHEBOR, C.; SALVATORI, D
Color and bioactive compounds characteristics of dehydrated sweet cherry products.
FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2015 vol. 8 p. 1716 - 1729
SETTE, P; FRANCESCHINIS, L.; SCHEBOR, C.; SALVATORI, D
Osmotic dehydrated raspberries: Changes in physical aspects and bioactive compounds.
DRYING TECHNOLOGY; Lugar: Londres; Año: 2015 vol. 33 p. 659 - 670
FRANCESCHINIS, L.; SALVATORI, D.; SOSA, N.; SCHEBOR, C.
Physical and functional properties of blackberry freeze- and spray-dried powders
DRYING TECHNOLOGY; Lugar: Londres; Año: 2014 vol. 32 p. 197 - 207
PIRONE, B.; DE MICHELIS, A.; SALVATORI D.
Pretreatments effect in drying behaviour and colour of mature and immature Napolitana sweet cherries
FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2014 vol. 7 p. 1640 - 1655
NATALIA SOSA ; DANIELA M. SALVATORI ; CAROLINA SCHEBOR
Physico-Chemical and Mechanical Properties of Apple Disks Subjected to Osmotic Dehydration and Different Drying Methods
FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Nueva York; Año: 2012 p. 1790 - 1802
GÓMEZ, P.; SALVATORI, D.; GARCÍA LOREDO, A. ; ALZAMORA, S.M.
Pulsed light treatment of cut apple: dose effect on color, structure and microbiological stability.
FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Nueva York; Año: 2012 vol. 5 p. 2311 - 2322
GÓMEZ, P.; GARCÍA LOREDO, A.; NIETO, A. ; SALVATORI, D.; GUERRERO, S. ; ALZAMORA, S.M.
Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut apple.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; Lugar: Amsterdam; Año: 2012 vol. 16 p. 102 - 112
FRANCESCHINIS L.; SALVATORI, D. M; SCHEBOR C.
Estudio de calidad de cerezas deshidratadas
La Alimentación Latinoamericana; Lugar: Ciudad Autónoma de Buenos Aires; Año: 2012 p. 62 - 67
GÓMEZ, P.; GARCÍA LOREDO, A. ; SALVATORI, D.; GUERRERO, S.; ALZAMORA, S.M.
Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments
JOURNAL OF FOOD ENGINEERING; Lugar: Oxford; Año: 2011 vol. 107 p. 214 - 225
SALVATORI, D.; DOCTOROVICH, R.; ALZAMORA, S. M.
Impact of calcium on viscoelastic properties of fortified apple tissue
JOURNAL OF FOOD PROCESS ENGINEERING; Lugar: Malden, MA. ; Año: 2011 vol. 34 p. 1639 - 1660
GÓMEZ, P.; ALZAMORA, S.M.; CASTRO M.A.; SALVATORI, D.
Effect of ultraviolet-C light dose on optical properties and compression behavior of fresh-cut apple
JOURNAL OF FOOD ENGINEERING; Lugar: Oxford; Año: 2010 vol. 98 p. 60 - 70
M. GONZÁLEZ-FÉSLER; D. SALVATORI; P. GÓMEZ; S.M. ALZAMORA
Convective air drying of apples as affected by blanching and calcium impregnation
JOURNAL OF FOOD ENGINEERING; Lugar: Oxford; Año: 2008 vol. 87 p. 323 - 332
V.Y. MARTÍNEZ; A.B. NIETO; M.A. CASTRO; D. SALVATORI; S.M. ALZAMORA
Viscoelastic characteristics of Granny Smith apple during glucose osmotic dehydration
JOURNAL OF FOOD ENGINEERING; Lugar: Oxford; Año: 2007 vol. 83 p. 394 - 403
SALVATORI, DANIELA; GONZÁLEZ-FESLER, MILENA; WEISSTAUB, ADRIANA; PORTELA, MARÍA LUZ; ALZAMORA, STELLA MARIS
Uptake kinetics and absorption of calcium in apple matrices
Food Science And Technology International; Lugar: Los Angeles, London, New Delhi y Singapore; Año: 2007 vol. 13 p. 333 - 340
ANINO, S.; SALVATORI, D.; ALZAMORA, S.
Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts
FOOD RESEARCH INTERNATIONAL; Lugar: Toronto; Año: 2006 vol. 39 p. 154 - 164
ALZAMORA, STELLA M; SALVATORI, DANIELA M.; TAPIA, MARÍA S.; LÓPEZ-MALO, AURELIO; WELTI-CHANES, JORGE; FITO, PEDRO
Novel functional foods from vegetable matrices impregnated with biologically active compounds
JOURNAL OF FOOD ENGINEERING; Lugar: Oxford, Gran Bretaña; Año: 2005 vol. 67 p. 205 - 214
FEDERICO V. CORTE; SUSANA V. DE FABRIZIO; DANIELA M. SALVATORI; STELLA M. ALZAMORA
Survival of Listeria innocua in apple juice as affected by vanillin or potassium sorbate
JOURNAL OF FOOD SAFETY; Lugar: Trumbull, Connectitut, USA; Año: 2004 vol. 24 p. 1 - 15
A.B. NIETO; D.M. SALVATORI; M.A. CASTRO; S.M.ALZAMORA
Structural changes in apple tissue during glucose and sucrose osmotic dehydration: shrinkage, porosity, density and microscopic features
JOURNAL OF FOOD ENGINEERING; Lugar: Oxford, Gran Bretaña; Año: 2004 vol. 61 p. 269 - 278
ORTÍZ, C.; SALVATORI, D. ; ALZAMORA S. M.
Fortification of mushroom with calcium by vacuum impregnation.
LATIN AMERICAN APPLIED RESEARCH; Lugar: Bahía Blanca; Año: 2003 vol. 33 p. 281 - 287
SALVATORI, D.M. ; ALZAMORA, S.M.
Structural changes and mass transfer during glucose infusion of apples as affected by blanching and process variables
DRYING TECHNOLOGY; Lugar: Philadelphia; Año: 2000 vol. 18 p. 361 - 382
SALVATORI, D.; ANDRÉS, A.; CHIRALT, A.; FITO, P.
Osmotic dehydration progression in apple tissue I: Spatial distribution of solutes and moisture content.
JOURNAL OF FOOD ENGINEERING; Lugar: Oxford; Año: 1999 vol. 42 p. 125 - 132
SALVATORI, D.; ANDRÉS, A.; CHIRALT, A.; FITO, P.
Osmotic dehydration progression in apple tissue II: Generalized equations for concentration prediction.
JOURNAL OF FOOD ENGINEERING; Lugar: Oxford; Año: 1999 vol. 42 p. 133 - 138
SALVATORI, D.; ANDRÉS, A; CHIRALT, A.; FITO, P.
The Response of Some Properties of Fruits to Vacuum Impregnation.
JOURNAL OF FOOD PROCESS ENGINEERING; Lugar: Malden, MA. ; Año: 1998 vol. 21 p. 59 - 73
NIETO, A. ; SALVATORI, D.; CASTRO, M. A.; ALZAMORA, S. M.
Air drying behaviour of apples as affected by blanching and glucose impregnation.
JOURNAL OF FOOD ENGINEERING; Lugar: Oxford; Año: 1998 vol. 36 p. 63 - 79
SOUSA, R.; SALVATORI, D.; ANDRÉS, A. ; FITO, P.
Vacuum impregnation of banana (Musaacuminata cv. Giant Cavendish).
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: Los Ángeles, London, New Delhi y Singapore; Año: 1998 vol. 4 p. 127 - 131
FITO, P., ; CHIRALT, A., ; BARAT, J.,; SALVATORI, D. ; ANDRÉS, A.
Some Advances in Osmotic Dehydration of Fruit
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: Los Ángeles; Año: 1998 vol. 4 p. 329 - 338
SALVATORI, D.; ANDRÉS, A.; ALBORS, A.; CHIRALT, A.; FITO, P.
Structural and compositional profiles in osmotically dehydrated apple tissue
JOURNAL OF FOOD SCIENCE; Lugar: Chicago; Año: 1998 vol. 63 p. 606 - 610