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

CHAMORRO, JUAN CAMILO; DENOYA, GABRIELA INES; SANTAMARIA, BRENDA; FINA, BRENDA; FERREYRA, MATIAS; CEJAS, EZEQUIEL; RODRIGUEZ, ANABEL; VAUDAGNA, SERGIO RAMON; PREVOSTO, LEANDRO

Effects of the Plasma-Activated Water on the Quality and Preservation of Fresh-Cut Lettuce

IEEE TRANSACTIONS ON PLASMA SCIENCE; Año: 2023 p. 1 - 11

REY, MARÍA DE LOS ÁNGELES; RODRIGUEZ RACCA, ANABEL; ROSSI RIBEIRO, LUMA; DOS SANTOS CRUZ, FABIANO; CAP, MARIANA; MOZGOVOJ, MARINA VALERIA; CRISTIANINI, MARCELO; VAUDAGNA, SERGIO RAMÓN

High-pressure processing treatment of beef burgers: Effect on Escherichia coli O157 inactivation evaluated by plate count and PMA-qPCR

JOURNAL OF FOOD SCIENCE; Año: 2022 p. 1 - 13

PEREZ, M. B.; DA PEÑA HAMPARSOMIÁN, J.; GONZALEZ, R. E.; DENOYA, G. I.; DOMINGUEZ, D.; BARBOZA, K.; IORIZZO, M.; SIMON, P. W.; VAUDAGNA, S.; CAVAGNARO, P. 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 p. 1 - 8

ECCOÑA SOTA, AMPARO; CAP, MARIANA; RODRIGUEZ, ANABEL; SZERMAN, NATALIA; SPERONI, FRANCISCO; VAUDAGNA, SERGIO R.

Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2021

REY, MARÍA DE LOS ÁNGELES; CAP, MARIANA; FAVRE, LEONARDO CRISTIAN; RODRÍGUEZ RACCA, ANABEL; DUS SANTOS, MARÍA JOSÉ; VAUDAGNA, SERGIO R.; MOZGOVOJ, MARINA

Evaluation of PMA-qPCR methodology to detect and quantify viable Shiga toxin-producing Escherichia coli in beef burgers

JOURNAL OF FOOD PROCESSING AND PRESERVATION; Año: 2021 vol. 45

CAP, M.; LIRES, C.; CINGOLANI, C.; MOZGOVOJ, M.; SOTERAS, T.; GENTILUOMO, J.; PRINCIPE, F.; SUCARI, A.; HORAK, C.; SIGNORINI, M.; VAUDAGNA, S.R.; LEOTTA, G.

Identification of the gamma irradiation dose applied to ground beef that reduces Shiga toxin producing Escherichia coli but has no impact on consumer acceptance

MEAT SCIENCE; Año: 2021 vol. 174

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

LAMILLA, CAROLINA PERDOMO; VAUDAGNA, SERGIO R.; ALZAMORA, STELLA M.; MOZGOVOJ, MARINA; RODRIGUEZ, ANABEL

Effect of the high-pressure assisted-infusion processing on nutritional and antioxidant properties of mango cubes

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; Año: 2021 vol. 71

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

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

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

CAP, MARIANA; CINGOLANI, CELESTE; LIRES, CARLA; MOZGOVOJ, MARINA; SOTERAS, TRINIDAD; SUCARI, ADRIANA; GENTILUOMO, JIMENA; DESCALZO, ADRIANA; GRIGIONI, GABRIELA; SIGNORINI, MARCELO; HORAK, CELINA; VAUDAGNA, SERGIO; LEOTTA, GERARDO

Combination of organic acids and low-dose gamma irradiation as antimicrobial treatment to inactivate Shiga toxin-producing Escherichia coli inoculated in beef trimmings: Lack of benefits in relation to single treatments

PLOS ONE; Año: 2020 vol. 15

BERNASCONI, AGUSTÍN; SZERMAN, NATALIA; VAUDAGNA, SERGIO R.; SPERONI, FRANCISCO

High hydrostatic pressure and soybean protein addition to beef patties: Effects on the formation of mixed aggregates and technological parameters

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; Año: 2020 vol. 66

PERDOMO LAMILLA, CAROLINA; VAUDAGNA, SERGIO R.; CAP, MARIANA; RODRIGUEZ, ANABEL

Application of high pressure-assisted infusion treatment to mango pieces: Effect on quality properties

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; Año: 2020 vol. 64

CAP, MARIANA; PAREDES, PAOLA FLEITAS; FERNÁNDEZ, DIEGO; MOZGOVOJ, MARINA; VAUDAGNA, SERGIO R.; RODRIGUEZ, ANABEL

Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2020 vol. 118

MANASSERO, CARLOS A.; SPERONI, FRANCISCO; VAUDAGNA, SERGIO R.

High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2019 vol. 101 p. 54 - 60

SZERMAN, NATALIA; FERRARI, ROMINA; SANCHO, ANA MARIA; VAUDAGNA, SERGIO

Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2019 vol. 109 p. 93 - 100

CAP, MARIANA; VAUDAGNA, SERGIO; MOZGOVOJ, MARINA; SOTERAS, TRINIDAD; SUCARI, ADRIANA; SIGNORINI, MARCELO; LEOTTA, GERARDO

Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid

MEAT SCIENCE; Lugar: Amsterdam; Año: 2019

RODRIGUEZ, ANABEL; CAP, MARIANA; RAMOS, NELSI; GODOY, FERNANDA; MASCHERONI, RODOLFO H.; VAUDAGNA, SERGIO R.

High pressure processing of persimmon puree: Stability during chilled storage

JOURNAL OF FOOD PROCESSING AND PRESERVATION; Lugar: Londres; Año: 2019

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

MANASSERO, CARLOS A.; DAVID-BRIAND, ELISABETH; VAUDAGNA, SERGIO R.; ANTON, MARC; SPERONI, FRANCISCO

Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 1: Colloidal Stability Improvement

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2019 p. 54 - 60

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

CAP, M.; LIRES, C.; CINGOLANI, C.; SOTERAS, T.; GENTILUOMO, J; PRINCIPE, F.; VAUDAGNA, S. R

Validación de irradiación para reducir la presencia de Escherichia coli productora de toxina Shiga en carne picada fresca.

La Industria Cárnica Latinoamericana; Lugar: CABA; Año: 2019 p. 46 - 53

MANASSERO, CARLOS A.; BEAUMAL, VALÉRIE; VAUDAGNA, SERGIO R.; SPERONI, FRANCISCO; ANTON, MARC

Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2018 vol. 11 p. 2079 - 2093

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

BASANTA, MARIA FLORENCIA; RIZZO, SERGIO ANIBAL; SZERMAN, NATALIA; VAUDAGNA, SERGIO RAMÓN; GERSCHENSON, LIA NOEMI; PÉREZ, CAROLINA DAIANA; ROJAS, ANA MARIA

Plum ( Prunus salicina ) peel and pulp microparticles as natural antioxidant additives in breast chicken patties

FOOD RESEARCH INTERNATIONAL; Año: 2018 vol. 106 p. 1086 - 1094

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; Lugar: Berlin; Año: 2018

DENOYA GABRIELA; VAUDAGNA SERGIO R.; CHAMORRO VERONICA; GODOY MARÍA FERNANDA; BUDDE CLAUDIO; POLENTA GUSTAVO

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

DALLAGNOL ANDREA; BARRIO YANINA; CAP MARIANA; SZERMAN NATALIA; CASTELLANO PATRICIA; VAUDAGNA SERGIO R.; VIGNOLO GRACIELA

Listeria inactivation by the combination of high hydrostatic pressure and lactocin AL705

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2017 vol. 10 p. 1824 - 1833

MANASSERO CARLOS; VAUDAGNA SERGIO R.; SANCHO ANA MARÍA; AÑON MARÍA CRISTINA; SPERONI FRANCISCO

Combined high hydrostatic pressure and thermal treatments fully

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; Lugar: Amsterdam; Año: 2016 vol. 35 p. 86 - 95

DENOYA GABRIELA; NANNI MARIANA; APOSTOLO NANCY; VAUDAGNA SERGIO R.; POLENTA GUSTAVO

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 p. 212 - 220

MANASSERO CARLOS; VAUDAGNA SERGIO R.; AÑON MARÍA CRISTINA; SPERONI FRANCISCO

High hydrostatic pressure improves proteinsolubility and dispersion stability of mineral-added soybean protein isolate

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2015 vol. 43 p. 629 - 635

DENOYA GABRIELA; VAUDAGNA SERGIO R.; POLENTA GUSTAVO

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

DENOYA GABRIELA; GUSTAVO POLENTA; APOSTOLO NANCY; BUDDE CLAUDIO; SANCHO ANA MARÍA; VAUDAGNA SERGIO R.

Optimizing high hydrostatic pressure processing for the preservation of minimally processed peaches

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; Lugar: Amsterdam; Año: 2015

COSTABEL LUCIANA; BERGAMINI CARINA; VAUDAGNA SERGIO R.; CUATRIN ALEJANDRA; AUDERO GABRIELA; HYNES ERICA

Effect of high-pressure treatment on hard cheese proteolysis.

JOURNAL OF DAIRY SCIENCE; Lugar: Champaign, Illinois; Año: 2015 vol. 99 p. 1 - 13

MASANA MARCELO; BARRIO YANINA; PALLADINO P. MARTÍN; SANCHO ANA M.; VAUDAGNA SERGIO R.

Assessment of the effectiveness of high pressure processing and sodium lactate addition to inactivate native Escherichia coli O157:H7 and spoilage microflora in cured beef carpaccio.

FOOD MICROBIOLOGY; Lugar: Manchester; Año: 2015 vol. 46 p. 610 - 617

MALDONADO MARIELA; FONZAR MAURICIO; CARPARELLI ANDREA; POLENTA GUSTAVO; VAUDAGNA SERGIO R.; DENOYA GABRIELA; SANOW CLAUDIO; ROBLES NOELIA

Cerezas en conserva con polialcoholes: una alternativa para consumidores con regímenes especiales

La Alimentación Latinoamericana; Lugar: Buenos Aires; Año: 2015 p. 46 - 52

SZERMAN NATALIA; RAO WEI LI; LI XIN; YANG YANG; VAUDAGNA SERGIO R.; ZHANG DE QUAN

Effects of the application of dense phase carbon dioxide treatments on technological parameters, physicochemical and textural properties of lamb sausag

Food Engineering Reviews; Año: 2015 vol. 7 p. 241 - 249

SZERMAN NATALIA; RAO WEI LI; LI XIN; YANG YANG; VAUDAGNA SERGIO R.; DE QUAN ZHANG

Effects of the Application of Dense Phase Carbon Dioxide

Food Engineering Reviews; Año: 2014 vol. 7 p. 241 - 249

SPERONI FRANCISCO; SZERMAN NATALIA; VAUDAGNA SERGIO R.

High hydrostatic pressure processing of beef patties: effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; Lugar: Amsterdam; Año: 2014 vol. 23 p. 10 - 17

MALDONADO MARIELA; FONZAR MAURICIO; CARPARELLI ANDREA; POLENTA GUSTAVO; VAUDAGNA SERGIO R.; DENOYA GABRIELA; SANOW CLAUDIO; BAUZA MONICA; VIDELA INES; ROBLES NOELIA

Sugar substitutes in canned cherries. an alternative form of solution suitable for consumers with special diets

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

R. FERRARI; N. SZERMAN; C. SANOW; A SANCHO; S. R. VAUDAGNA

Aplicación de la tecnología de altas presiones hidrostáticas para la elaboración de hamburguesas de carne con bajo contenido de sales

La Industria Carnica; Lugar: Buenos Aires; Año: 2013 p. 42 - 48

SZERMAN NATALIA; GONZALEZ CLAUDIA B.; SANCHO ANA M.; GRIGIONI GRABRIELA M.; CARDUZA FERNANDO; VAUDAGNA SERGIO R.

Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef muscles.

MEAT SCIENCE; Lugar: Amsterdam; Año: 2012 vol. 90 p. 701 - 710

VAUDAGNA SERGIO R.; GONZALEZ CLAUDIA B.; GUIGNON BÉRENGERE; APARICIO CRISTINA; OTERO LAURA; SANZ PEDRO D.

Effect of high hydrostatic pressure at subzero temperature on quality of ready-to-eat cured beef carpaccio

MEAT SCIENCE; Lugar: Amsterdam; Año: 2012 vol. 92 p. 575 - 581

PALLADINO P. MARTÍN; BARRIO YANINA; MORENO KARINA; SANOW CLAUDIO; VAUDAGNA SERGIO R.; MASANA MARCELO O

Inactivacion de cepas de Escherichia coli O157:H7 en un producto tipo carpaccio tratado con altas presiones hidrostáticas

La Industria Cárnica Latinoamericana; Lugar: Buenos Aires; Año: 2012 p. 56 - 63

SZERMAN NATALIA; GUIBALDO CRISTINA; SANOW CLAUDIO; VAUDAGNA SERGIO R.

Efecto de la aplicación de altas presiones hidrostáticas sobre las propiedades fisicoquimicas de medallones de carne vacuna

La Industria Cárnica Latinoamericana; Lugar: Buenos Aires; Año: 2011 p. 42 - 49

SZERMAN NATALIA; BARRIO YANINA; SCHROEDER BELEN; MARTINEZ PAULA; SANCHO ANA M.; SANOW CLAUDIO; VAUDAGNA SERGIO R.

Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio

PROCEDIA FOOD SCIENCE; Lugar: Amsterdam; Año: 2011 vol. 1 p. 854 - 861

VAUDAGNA SERGIO R.; PAZOS ADRIANA A.; GUIDI SILVINA M.; SANCHEZ GUILLERMO; CARP DINA J.; GONZALEZ CLAUDIA B.

Effect of salt addition on sous vide cooked whole beef muscles from Argentina

MEAT SCIENCE; Lugar: Amsterdam, The Netherlands; Año: 2008 vol. 79 p. 470 - 482

GRIGIONI GABRIELA M; LANGMAN LEANDRO; SZERMAN NATALIA; IRURUETA MARTIN; VAUDAGNA SERGIO R.

Effect of whey protein concentrate and sodium chloride concentrations on the odour profile of sous vide cooked whole-muscle beef from Argentina

MEAT SCIENCE; Lugar: Amsterdam, The Netherlands; Año: 2008 vol. 79 p. 568 - 575

SZERMAN NATALIA; GONZALEZ CLAUDIA B.; SANCHO ANA M.; GRIGIONI GRABRIELA M.; CARDUZA FERNANDO; VAUDAGNA SERGIO R.

Optimization of whey protein concentrate and sodium chloride concentrations and cooking temperature of sous vide cooked whole-muscle beef from Argentina

MEAT SCIENCE; Lugar: Amsterdam, The Netherlands; Año: 2008 vol. 79 p. 557 - 567

SZERMAN NATALIA; ORMANDO PAULA; GONZALEZ CLAUDIA B.; SANCHO ANA M.; GRIGIONI GABRIELA M.; CARDUZA FERNANDO; VAUDAGNA SERGIO R.

Efecto de la incorporación de aditivos convencionales y concentrados de proteína láctea sobre parámetros tecnológicosy físicos de músculos bovinos cocidos mediante el sistema sous vide

La Industria Cárnica Latinoamericana; Lugar: Buenos Aires; Año: 2008 vol. 151 p. 52 - 57

SZERMAN NATALIA; GONZALEZ CLAUDIA B.; SANCHO ANA M.; GRIGIONI GABRIELA M; CARDUZA FERNANDO; VAUDAGNA SERGIO R.

Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef

MEAT SCIENCE; Lugar: Amsterdam, The Netherlands; Año: 2007 vol. 76 p. 463 - 473

ORMANDO PAULA; VAUDAGNA SERGIO R.; LARRETEGUY AXEL E.

Utilización del modelado para mejorar procedimientos experimentales en el proceso de cocción bajo vacío de músculos bovinos. Córdoba, Argentina. 2 al 5 de Octubre de 2007. .

Libro de Actas del XVI Congreso Sobre Métodos Numéricos y sus Aplicaciones (ENIEF 2007).; Lugar: Córdoba, Argentina.; Año: 2007 vol. XXVI p. 3632 - 3643

CARP DINA J.; GONZALEZ CLAUDIA B.; SANCHEZ GUILLERMO; VAUDAGNA SERGIO R.

Efecto de la incorporación de sales sobre parámetros tecnológicos y perfil de textura de músculos bovinos cocidos mediante el sistema sous vide.

Libro de Actas del XI Congreso Argentino de Ciencia y Tecnología de los Alimentos (CYTAL 2007). Buenos Aires, Argentina. 12 al 14 de Septiembre de 2007; Lugar: Buenos Aires, Argentina; Año: 2007 p. 1 - 9

SZERMAN NATALIA; ORMANDO PAULA; GONZALEZ CLAUDIA B.; SANCHO ANA M.; GRIGIONI GABRIELA M.; CARDUZA FERNANDO; VAUDAGNA SERGIO R.

Efecto de la incorporación de aditivos convencionales y concentrados de proteína láctea sobre parámetros tecnológicos y físicos de músculos bovinos cocidos mediante el sistema sous vide.

Libro de Actas del XI Congreso Argentino de Ciencia y Tecnología de los Alimentos (CYTAL 2007). Buenos Aires, Argentina. 12 al 14 de Septiembre de 2007.; Lugar: Buenos Aires, Argentina; Año: 2007 p. 1 - 11

FERNÁNDEZ PEDRO P.; SANZ PEDRO D.; MOLINA-GARCÍA ANTONIO D.; OTERO LAURA; GUIGNON BÉRENGERE; VAUDAGNA SERGIO R.

Conventional freezing plus high pressure low temperature treatment: Physical properties, microbial quality and storage stability of beef meat

MEAT SCIENCE; Lugar: Amsterdam, The Netherlands; Año: 2007 vol. 77 p. 616 - 625

ARDILES ARIEL G; CARDUZA FERNANDO; INSANI E. MARINA; MASANA MARCELO O; GRIGIONI GABRIELA M; SANCHO ANA M.; VAUDAGNA SERGIO R

“BIFES A LA CRIOLLA” PREPARADOS MEDIANTE EL SISTEMA SOUS VIDE: EVALUACION DE DIFERENTES PROTOCOLOS DE COCCION-PASTEURIZACION

Trabajos Completos. X Congreso Argentino de Ciencia y Tecnología de Alimentos (CYTAL). 18 al 20 de mayo de 2005, Mar del Plata; Lugar: Mar del Plata; Año: 2005 vol. CD p. 1 - 9

VAUDAGNA SERGIO R.; SANCHEZ GUILLERMO; NEIRA SUSANA; INSANI E. MARINA; PICALLO ALEJANDRA; GALLINGER MARÍA M.; LASTA JORGE A.

Sous Vide Cooked Beef Muscles: effects of low temperature–long time (LT-LT) treatments on their quality characteristics and storage stability

International Journal of Food Science and Technology; Lugar: Londres; Año: 2002 p. 425 - 441

PORCELLA MARCELA I.; SANCHEZ GUILLERMO; VAUDAGNA SERGIO R.; ZANELLI MARTA; DESCALZO ADRIANA M.; MEICHTRI L.M.; GALLINGER MARÍA M.; LASTA JORGE A.

Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage.

MEAT SCIENCE; Lugar: Amsterdam; Año: 2001 p. 437 - 443