INVESTIGADORES
GRAIVER Natalia Gisel
artículos
GIMÉNEZ, BELÉN; RODRÍGUEZ, HERNÁN B.; GRAIVER, NATALIA; ZARITZKY, NOEMÍ
Combined effects of high hydrostatic pressure and chemical pre‐treatment on physico‐chemical properties of beef, using FTIR and diffuse reflectance spectroscopy
JOURNAL OF FOOD PROCESS ENGINEERING; Año: 2023
SILVIA A. MARTEAU; CECILIA GAILLARD; NATALIA GRAIVER; LUIS H. PEREGO
Conservación de Frutas Postcosecha en Argentina. Procesos, Métodos y Tecnologías
INGENIO TECNOLÓGICO; Lugar: La Plata; Año: 2023 vol. 5
MUTUBERRIA, MILAGROS; LARROSA, VIRGINIA; GIMÉNEZ, BELÉN; GRAIVER, NATALIA
Maximizando el valor nutricional: reutilización de un subproducto de la industria arrocera en alimentos saludables
INNOTEC; Año: 2023 vol. 26
GIMÉNEZ, BELÉN; GRAIVER, NATALIA; GIANNUZZI, LEDA; ZARITZKY, NOEMÍ
Treatment of beef with gaseous ozone: Physicochemical aspects and antimicrobial effects on heterotrophic microflora and listeria monocytogenes
FOOD CONTROL; Año: 2021 vol. 121
ORJUELA-PALACIO, JULIANA M.; GRAIVER, NATALIA; SANTOS, M. VICTORIA; ZARITZKY, NOEMÍ E.
Effect of the desiccation tolerance and cryopreservation methods on the viability of Citrus limon L. Burm cv. Eureka seeds
CRYOBIOLOGY; Año: 2019
MARÍA BELÉN GIMENEZ; NATALIA GRAIVER; ALICIA CALIFANO; NOEMÍ ZARITZKY
QUALITY ATTRIBUTES AND SHELF LIFE OF HIGH PRESSURE PRESERVED BEEF AS AFFECTED BY PRE-TREATMENT CONDITIONS
FOOD AND BIOPROCESS TECHNOLOGY; Año: 2017
MARÍA BELÉN GIMENEZ; NATALIA GRAIVER; ALICIA CALIFANO; NOEMÍ ZARITZKY
Physicochemical characteristics and quality parameters of a beef product subjected to chemical preservatives and high hydrostatic pressure.
MEAT SCIENCE; Año: 2015 vol. 100 p. 179 - 188
GRAIVER NATALIA; CALIFANO ALICIA; ZARITZKY NOEMÍ
The influence of desiccation, cryopreservation and rehydration on the survival of polyembryonic Citrus seeds
CRYOBIOLOGY; Año: 2012 vol. 65 p. 346 - 347
GRAIVER NATALIA; CALIFANO ALICIA; ZARITZKY NOEMÍ
Partial dehydration and cryopreservation of citrus seeds
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2011 vol. 91 p. 2544 - 2550
GRAIVER NATALIA; PINOTTI ADRIANA; CALIFANO ALICIA; ZARITZKY NOEMÍ
MATHEMATICAL MODELING OF THE UPTAKE OF CURING SALTS IN PORK MEAT
JOURNAL OF FOOD ENGINEERING; Año: 2009 p. 533 - 540
N. GRAIVER; A. PINOTTI; A. CALIFANO; N. ZARITZKY
Diffusion of Sodium Chloride in Pork Tissue
JOURNAL OF FOOD ENGINEERING; Año: 2006 vol. 77 p. 910 - 918
GRAIVER N; PINOTTI A; CALIFANO A; ZARITZKY N
Diffusion of sodium chloride in meat pork: influence on its microstructure.
SCANNING; Lugar: Mahwah, N.J. USA.; Año: 2005 vol. 27 p. 76 - 77
GRAIVER, N.; CALIFANO, A; ZARITZKY, N
Viscoelastic Behavior of Refrigerated and Frozen Low-Moisture Mozzarella Cheese
JOURNAL OF FOOD SCIENCE; Año: 2004 vol. 69 p. 123 - 128
A. PINOTTI; N. GRAIVER; A. CALIFANO; N. ZARITZKY
Diffusion of Nitrite and Nitrate Salts in Pork Tissue in the Presence of Sodium Chloride.
JOURNAL OF FOOD SCIENCE; Lugar: USA.; Año: 2002 vol. 67 p. 2165 - 2171
N. GRAIVER,; A. CALIFANO; N. ZARITZKY
Dynamic Rheological Properties and Microstructure of Frozen Mozzarella Cheese
SCANNING; Lugar: Mahwah, NJ; Año: 2001 vol. 23 p. 215 - 216