MARCHETTI, MARION DANIELA; JIMENEZ LUGO, ROLANDO JESUS; MASSA, ÁGUEDA ELENA; CZERNER, MARINA

Valorization of residues from anchovy (Engraulis anchoita) salting-ripening process: Impact of desalting procedures in retention of biologically-active compounds

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2021 vol. 150

ALVAREZ ECHAZÚ, MARÍA I.; ANTONA, MARÍA E.; PERNA, ORIANA; OLIVETTI, CHRISTIAN E.; ALVAREZ, GISELA S.; MACRI, ELISA V.; PEREZ, CLAUDIO J.; CZERNER, MARINA; FRIEDMAN, SILVIA M.; DESIMONE, MARTÍN F.

Dodecenylsuccinic anhydride modified chitosan hydrogels for the sustained delivery of hydrophobic drugs. The case of thymol buccal delivery

JOURNAL OF APPLIED POLYMER SCIENCE; Año: 2021

CZERNER, MARINA; PRUDENTE, MARIANO; MARTUCCI, JOSEFA FABIANA; RUEDA, FEDERICO; FASCE, LAURA ALEJANDRA

Mechanical behavior of cold‐water fish gelatin gels crosslinked with 1,4‐butanediol diglycidyl ether

JOURNAL OF APPLIED POLYMER SCIENCE; Año: 2020 vol. 137

JIMENEZ LUGO, ROLANDO; AGUSTINELLI, SILVINA P.; YEANNES, MARÍA I.; CZERNER, MARINA

Cold smoking of Lebranche Mullet (Mugil liza): Physicochemical, sensory and microbiological evaluation

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: London; Año: 2020

BRENDA S. ALVAREZ; NATALIA DAMIANI; MARINA CZERNER; JOSEFA F. MARTUCCI; LIESEL B. GENDE

Application of Active and Edible Films of Sodium Caseinate to Extend the Shelf-life of Argentine Pategrás Cheese

Journal of Applied Packaging Research; Año: 2019 vol. 11

PEREZ, SILVINA; CZERNER, MARINA; PATAT, MARÍA LAURA; ZARITZKY, NOEMÍ ELISABET; MURIALDO, SILVIA ELENA; YEANNES, MARIA ISABEL

Monitoring the characteristics of cultivable halophilic microbial community during salted-ripened anchovy (Engraulis anchoita) production

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY; Lugar: Amsterdam; Año: 2018 vol. 286 p. 179 - 189

FELIX, MÓNICA M.L.; CZERNER, MARINA; AMEZTOY, IRENE M.; RAMIREZ, ELIDA E.; YEANNES, MARIA I

Investigation of Halococcus morrhuae in salted-ripened anchovy products

International Food Research Journal; Año: 2016

MARINA CZERNER; LAURA A. FASCE; JOSEFA F. MARTUCCI; ROXANA RUSECKAITE; PATRICIA M. FRONTINI

Deformation and fracture behavior of physical gelatin gel systems

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2016 vol. 60 p. 299 - 307

SANCHEZ FELLAY, LUCAS; FASCE, LAURA; CZERNER, MARINA; FRONTINI, PM

On the Feasibility of Identifying First Order Ogden Constitutive Parameters of Gelatin Gels from Flat Punch Indentation Tests

SOFT MATTER; Lugar: CAMBRIDGE; Año: 2015

MARINA CZERNER; LUCAS SANCHEZ FELLAY; MARÍA P. SUAREZ; PATRICIA M. FRONTINI; LAURA A. FASCE

Determination of Elastic Modulus of Gelatin Gels by Indentation Experiments

Procedia Materials Science; Año: 2015 vol. 8 p. 287 - 296

MARINA CZERNER; SILVINA P. AGUSTINELLI; GUCCIONE, SILVANA; MARÍA I. YEANNES

Effect of different preservation processes on chemical composition and fatty acid profile of anchovy (Engraulis anchoita)

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION; Lugar: Londres; Año: 2015 vol. 66 p. 887 - 894

CZERNER, M; FASCE, L; FRONTINI, P

Wire Cutting Method to Assess Fracture Toughness of Gelatin Gels: Phenomenological Analysis and Limitations of Methodology

Fracture Toughness in Materials Performance and Characterization Journal; Año: 2014 vol. 3 p. 1 - 21

CZERNER, MARINA; YEANNES, MARIA ISABEL

Bacterial contribution to salted anchovy (Engraulis anchoita) ripening process

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY; Año: 2013 p. 1 - 33

CZERNER, MARINA; YEANNES, MARIA I

Modelling the effect of temperature and lipid content on the anchovy (E. anchoita) salting kinetics

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2013 p. 164 - 172

RAMIREZ, EE; YEANNES, MARÍA I.; CZERNER, M

Deterioro de los productos de la pesca salados y sus causas

Revista del Colegio de Veterinarios de la Provincia de Buenos Aires; Lugar: La Plata; Año: 2012 p. 57 - 62

CZERNER, MARINA; TOMÁS, MABEL CRISTINA; YEANNES, MARÍA I.

Ripening of salted anchovy (Engraulis anchoita): development of lipid oxidation, colour and other sensorial characteristics

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2011 vol. 91 p. 609 - 615

CZERNER, MARINA; YEANNES, MARÍA I.

Brining kinetics of different cuts of anchovy (Engraulis anchoita)

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2010 vol. 45 p. 2001 - 2007

CZERNER, MARINA; YEANNES, MARÍA I.

INFLUENCIA DE LOS CORTES UTILIZADOS EN EL SALADO MADURADO DE E. ANCHOITA SOBRE EL DESARROLLO DE LAS CARACTERÍSTICAS SENSORIALES

La Industria Cárnica Latinoamericana; Lugar: Buenos Aires; Año: 2008 vol. 152 p. 50 - 54