DEMARCHI, SILVANA M.; GINER, SERGIO A.

Conventional and low-calorie rosehip leathers: Effect of several drying processes on color and ascorbic acid retention

Journal of Berry Research; Año: 2020 vol. 10 p. 279 - 294

DEMARCHI, SILVANA M.; TORREZ IRIGOYEN, R. MARTÍN; GINER, SERGIO A.

Vacuum drying of rosehip leathers: Modelling of coupled moisture content and temperature curves as a function of time with simultaneous time-varying ascorbic acid retention

JOURNAL OF FOOD ENGINEERING; Año: 2018 vol. 233 p. 9 - 16

FIORENTINI, CECILIA; DEMARCHI, SILVANA M.; QUINTERO RUIZ, NATALIA A.; TORREZ IRIGOYEN, R. MARTÍN; GINER, SERGIO A.

Arrhenius activation energy for water diffusion during drying of tomato leathers: The concept of characteristic product temperature

BIOSYSTEMS ENGINEERING; Lugar: Amsterdam; Año: 2015 vol. 132 p. 39 - 46

DEMARCHI, SILVANA M.; QUINTERO RUIZ, NATALIA A.; GINER, SERGIO A.

Sorptional behaviour of rosehip leather formulations added with sucrose or polydextrose

BIOSYSTEMS ENGINEERING; Lugar: Amsterdam; Año: 2014 vol. 118 p. 83 - 94

QUINTERO RUIZ, NATALIA A.; DEMARCHI, SILVANA M.; GINER, SERGIO A.

Effect of hot air, vacuum and infrared drying methods on quality of rose hip (Rosa rubiginosa) leathers

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2014 vol. 49 p. 1799 - 1804

DEMARCHI, SILVANA M.; QUINTERO RUIZ, NATALIA A.; DE MICHELIS, ANTONIO; GINER, SERGIO A.

Sorption characteristics of rosehip, apple and tomato pulp formulations as determined by gravimetric and hygrometric methods

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2013 vol. 52 p. 21 - 26

DEMARCHI, SILVANA M.; QUINTERO RUIZ, NATALIA A.; CONCELLÓN, ANALÍA; GINER, SERGIO A.

Effect of temperature on hot-air drying rate and on retention of antioxidant capacity in apple leathers.

FOOD AND BIOPRODUCTS PROCESSING; Año: 2013 vol. 91 p. 310 - 318

QUINTERO RUIZ, NATALIA A.; DEMARCHI, SILVANA M.; MASSOLO, J. FACUNDO; RODONI, LUIS M.; GINER, SERGIO A.

Evaluation of quality during storage of apple leather

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2012 vol. 47 p. 485 - 492