SETTE, PAULA; MATTSON, MILAGROS GOMEZ; SCHEBOR, CAROLINA; SALVATORI, DANIELA

Strategies for bioactive compound recovery from grape and apple wastes: traditional and emerging technologies to reach zero waste discharge

Biomass Conversion and Biorefinery; Año: 2024

ROCÍO CORFIELD; MARIANA ALLIEVI; ROY RIVERO; TAMARA LÓPEZ; OSCAR E PÉREZ; DANIELA SALVATORI; CAROLINA SCHEBOR

An Apple and Acáchul Berry Snack Rich in Bioaccessible Antioxidants and Folic Acid: A Healthy Alternative for Prenatal Diets

Foods; Año: 2024 vol. 13 p. 692 - 706

MILAGROS GÓMEZ MATTSON; PAULA SETTE; CAROLINA SCHEBOR; DANIELA SALVATORI

Microstructure analysis as a tool for understanding mechanical behavior and polyphenol transport in fruit tissue induced by combined impregnation techniques: prototypes with high potential as antioxidant source

Journal of Food Measurement and Characterization; Año: 2023

MAITE GAGNETEN; FACUNDO PIENIAZEK; DIEGO ARCHAINA; VALERIA MESSINA; DANIELA SALVATORI; CAROLINA SCHEBOR

Texture study of gluten-free cookies added with fibre by instrumental, image and sensory analysis

Journal of Food Measurement and Characterization; Año: 2023

ROY RIVERO; DIEGO ARCHAINA; NATALIA SOSA; CAROLINA SCHEBOR

Sensory characterization, acceptance, and stability studies on low calories fruit jelly candies

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2023

GAGNETEN, MAITE; CÁCERES, SARA GONZÁLEZ; RODRÍGUEZ OSUNA, ISAAC A.; OLAIZ, NAHUEL M.; SCHEBOR, CAROLINA; LEIVA, GRACIELA E.

Modification of cassava starch by acetylation and pulsed electric field technology: Analysis of physical and functional properties

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; Año: 2023

DIEGO ARCHAINA; FACUNDO PIENIAZEK; VALERIA MESSINA; DANIELA SALVATORI; CAROLINA SCHEBOR

Different methods for textural evaluation of freeze-dried candies during storage

JOURNAL OF TEXTURE STUDIES; Lugar: Londres; Año: 2023

CORFIELD, ROCÍO; LALOU, GABRIEL; DI LELLA, SANTIAGO; MARTÍNEZ, KARINA D.; SCHEBOR, CAROLINA; ALLIEVI, MARIANA C.; PÉREZ, OSCAR E.

Experimental and modeling approaches applied to the whey proteins and vitamin B9 complexes study

FOOD HYDROCOLLOIDS; Año: 2023

ARCHAINA, DIEGO; RIVERO, ROY; SOSA, NATALIA; SCHEBOR, CAROLINA

Sensory, physicochemical, and functional stability of freeze-dried blackcurrant (Ribes nigrum L.) Snacks. Effect of sweeteners

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Año: 2023

GOMEZ MATTSON, MILAGROS; SOZZI, AGUSTINA; CORFIELD, ROCÍO; GAGNETEN, MAITE; FRANCESCHINIS, LORENA; SCHEBOR, CAROLINA; SALVATORI, DANIELA

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-MYSORE; Año: 2022 vol. 59 p. 944 - 955

GABRIELA SILVINA MUCHIUTTI; NATALIA SOSA; CAROLINA SCHEBOR; VIRGINIA LARROSA

Development of an innovative nougat from honey, blueberries, and pecan nuts

JOURNAL OF FOOD PROCESSING AND PRESERVATION; Lugar: Londres; Año: 2022

SURANO, BÁRBARA; LEIVA, GRACIELA; MARSHALL, GUILLERMO; MAGLIETTI, FELIPE; SCHEBOR, CAROLINA

Pulsed electric fields using a multiple needle chamber to improve bioactive compounds extraction from unprocessed Opuntia ficus-indica fruits

JOURNAL OF FOOD ENGINEERING; Año: 2022 vol. 317

LÓPEZ, TAMARA ANAHÍ; GARCÍA, PATRICIO ANTONIO; TICA, LAUTARO; PIENIAZEK, FACUNDO; SCHEBOR, CAROLINA; SOSA, NATALIA

Classification, quality characteristics, sensory perception and texture prediction of wooden breast myopathy in broilers from Argentina

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2022

RIVERO, ROY; ARCHAINA, DIEGO; SOSA, NATALIA; SCHEBOR, CAROLINA

Development and characterization of two gelatin candies with alternative sweeteners and fruit bioactive compounds

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2021 vol. 141 p. 1 - 7

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

MILAGROS GÓMEZ MATTSON; ROCÍO CORFIELD; LEONARDO BAJDA; OSCAR E. PÉREZ; CAROLINA SCHEBOR; DANIELA SALVATORI

Potential bioactive ingredient from elderberry fruit: process optimization for a maximum phenolic recovery, physicochemical characterization, and bioaccessibility

Journal of Berry Research; Año: 2020

CORFIELD, ROCÍO; MARTÍNEZ, KARINA D.; ALLIEVI, MARIANA C.; SANTAGAPITA, PATRICIO; MAZZOBRE, FLORENCIA; SCHEBOR, CAROLINA; PÉREZ, OSCAR E.

Whey proteins-folic acid complexes: Formation, isolation and bioavailability in a Lactobacillus casei model

Food Structure; Año: 2020 vol. 26

HERNANDO TOSCANO MARTÍNEZ; MAITE GAGNETEN; PAULO DÍAZ CALDERÓN; JAVIER ENRIONE; DANIELA SALVATORI; CAROLINA SCHEBOR; GRACIELA LEIVA

Natural food colorant from blackcurrant spray-dried powder obtained by enzymatic treatment: characterization and acceptability

JOURNAL OF FOOD PROCESSING AND PRESERVATION; Lugar: Londres; Año: 2020

MAITE GAGNETEN; DIEGO ARCHAINA; PAULA SALAS; GRACIELA LEIVA; DANIELA SALVATORI; CAROLINA SCHEBOR

Gluten-free cookies added with fiber and bioactive compounds from blackcurrant residue

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2020

RIVERO, ROY; ARCHAINA, DIEGO; SOSA, NATALIA; LEIVA, GRACIELA; BALDI CORONEL, BERTHA; SCHEBOR, CAROLINA

Development of healthy gummy jellies containing honey and propolis

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2020 vol. 100 p. 1030 - 1037

DIEGO ARCHAINA; FRANCO VASILE; JAIME JIMÉNEZ GUZMÁN; LILIANA ALAMILLA BELTRÁN; CAROLINA SCHEBOR

Physical and functional properties of roselle (Hibiscus sabdariffa L.) extract spray-dried with maltodextrin-gum arabic mixtures.

Journal of Food Processing and Preservation; Año: 2019

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

ARCHAINA, DIEGO; SOSA, NATALIA; RIVERO, ROY; SCHEBOR, CAROLINA

Freeze-dried candies from blackcurrant (Ribes nigrum L.) and yoghurt. Physicochemical and sensorial characterization

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2019 vol. 100 p. 444 - 449

FRANCESCHINIS, LORENA; SETTE, PAULA; SALVATORI, DANIELA; SCHEBOR, CAROLINA

Valorization of postharvest sweet cherry discard for the development of dehydrated fruit ingredients: compositional, physical, and mechanical properties

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2018

DIEGO ARCHAINA; GRACIELA LEIVA; DANIELA SALVATORI; CAROLINA SCHEBOR

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

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: 2018

PAULA SETTE; LORENA FRANCESCHINIS; CAROLINA SCHEBOR; DANIELA SALVATORI

Monitoring mechanical, color and anthocyanin changes during rehydration of raspberry-based products

Journal of Berry Research; Año: 2017 vol. 7 p. 261 - 280

SETTE, PAULA; FRANCESCHINIS, LORENA; SCHEBOR, CAROLINA; SALVATORI, DANIELA

Fruit snacks from raspberries: influence of drying parameters on colour degradation and bioactive potential

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2017 vol. 52 p. 313 - 328

NATALIA SOSA; ESTEBAN GERBINO; MARINA GOLOWCZYC; CAROLINA SCHEBOR; ANDREA GÓMEZ-ZAVAGLIA; ELIZABETH TYMCZYSZYN

Effect of galacto-oligosaccharides:maltodextrin matrices on the recovery of Lactobacillus plantarum after spray-drying.

Frontiers in Microbiology; Año: 2016 vol. 7 p. 1 - 8

AGUDELO-LAVERDE, LINA M.; ACEVEDO, NURIA; SCHEBOR, CAROLINA; BUERA, MARÍA DEL PILAR

Opacity Studies in Dehydrated Fruits in Relation to Proton Mobility and Supramolecular Aspects

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2016 vol. 9 p. 1674 - 1680

SETTE, PAULA; SALVATORI, DANIELA; SCHEBOR, CAROLINA

Physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air- and freeze-drying

FOOD AND BIOPRODUCTS PROCESSING; Año: 2016 vol. 100 p. 156 - 171

ROMANO, NELSON; SCHEBOR, CAROLINA; MOBILI, PABLO; GÓMEZ-ZAVAGLIA, ANDREA

Role of mono- and oligosaccharides from FOS as stabilizing agents during freeze-drying and storage of Lactobacillus delbrueckii subsp. bulgaricus

FOOD RESEARCH INTERNATIONAL; Año: 2016 vol. 90 p. 251 - 258

LORENA FRANCESCHINIS; PAULA SETTE; CAROLINA SCHEBOR; DANIELA SALVATORI

Color and bioactive compounds characteristics on dehydrated sweet cherry products

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2015 vol. 8 p. 1716 - 1729

NATALIA SOSA; CAROLINA SCHEBOR; OSCAR PÉREZ

Encapsulation of citral in formulations containing sucrose ortrehalose: Emulsions properties and stability

FOOD AND BIOPRODUCTS PROCESSING; Año: 2014 p. 1 - 9

PAULA SETTE; LORENA FRANCESCHINIS; CAROLINA SCHEBOR; DANIELA SALVATORI

Osmotic dehydrated raspberries: changes in physical and bioactive compounds

DRYING TECHNOLOGY; Lugar: Londres; Año: 2014

LORENA FRANCESCHINIS; DANIELA SALVATORI; NATALIA SOSA; CAROLINA SCHEBOR

Physical and functional properties of blackberry freeze- and spray-dried powders

DRYING TECHNOLOGY; Lugar: Londres; Año: 2014 vol. 32 p. 197 - 207

LINA M. AGUDELO; CAROLINA SCHEBOR; MARÍA DEL PILAR BUERA

Evaluation of structural shrinkage on freeze-dried fruits by image analysis: Effect of relative humidity and heat treatment

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2014 p. 1 - 10

LINA M. AGUDELO; CAROLINA SCHEBOR; MARÍA DEL PILAR BUERA

Proton mobility for the description of dynamic aspects of freeze-dried fruits

JOURNAL OF FOOD ENGINEERING; Año: 2014 vol. 125 p. 44 - 50

NATALIA SOSA; MARÍA CLARA ZAMORA; CATALINA VAN BAREN; CAROLINA SCHEBOR

New insights in the use of trehalose and modified starches for the encapsulation of orange essential oil

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2014 vol. 7 p. 1745 - 1755

LINA M. AGUDELO; CAROLINA SCHEBOR; MARÍA DEL PILAR BUERA

Water content effect on the chromatic attributes of dehydrated strawberries during storage, as evaluated by image analysis.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2013 vol. 52 p. 157 - 162

SILVIA MATIACEVICH; DANIELA CELIS COFRÉ; CAROLINA SCHEBOR; JAVIER ENRIONE

Physicochemical and antimicrobial properties of bovine and salmon gelatin-chitosan films

CyTA ? Journal of Food; Año: 2013 vol. 11 p. 366 - 378

ELIZABETH TYMCZYSZYN; NATALIA SOSA; ESTEBAN GERBINO; AYELÉN HUGO; ANDREA GÓMEZ-ZAVAGLIA; CAROLINA SCHEBOR

Effect of physical properties on the stability of Lactobacillus bulgaricus in a freeze-dried galacto-oligosaccharides matrix

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY; Lugar: --; Año: 2012 vol. 155 p. 217 - 221

NURIA ACEVEDO; CAROLINA SCHEBOR; MARÍA DEL PILAR BUERA

Impact of starch gelatinization on the kinetics of Maillard reaction in freeze-dried potato systems.

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2012 vol. 5 p. 2428 - 2434

LORENA FRANCESCHINIS; DANIELA SALVATORI; CAROLINA SCHEBOR

Estudio de calidad de cerezas deshidratadas

La Alimentación Latinoamericana; Año: 2012 vol. 302 p. 62 - 67

NATALIA SOSA; DANIELA SALVATORI; CAROLINA SCHEBOR

Physico-chemical and mechanical properties of apple disks subjected to osmotic dehydration and different drying methods

FOOD AND BIOPROCESS TECHNOLOGY; Año: 2012 vol. 5 p. 1790 - 1802

MARCELA AGUDELO; NURIA ACEVEDO; CAROLINA SCHEBOR; MARÍA DEL PILAR BUERA

Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2011 vol. 44 p. 963 - 968

ASLIN IZMITLI; CAROLINA SCHEBOR; MICHAEL P. MCGOVERN; ALLAM S. REDDY; NICHOLAS L. ABBOTT; JUAN J. DE PABLO

Effect of trehalose on the interaction of Alzheimer's Abeta-peptide and anionic lipid monolayers

BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES; Año: 2011 vol. 1808 p. 26 - 33

NATALIA SOSA; MARÍA CLARA ZAMORA; JORGE CHIRIFE; CAROLINA SCHEBOR

Spray drying encapsulation of citral in sucrose or trehalose matrices: Physicochemical and sensory characteristics

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2011 vol. 46 p. 2096 - 2102

CAROLINA SCHEBOR; MARÍA FLORENCIA MAZZOBRE; MARÍA DEL PILAR BUERA

Glass transition and time-dependent crystallization behavior of dehydration bioprotectant sugars

CARBOHYDRATE RESEARCH; Año: 2010 vol. 345 p. 303 - 308

LINA M. AGUDELO; NURIA ACEVEDO; CAROLINA SCHEBOR; MARÍA DEL PILAR BUERA

Effect of relative humidity on shrinkage and color changes in dehydrated strawberry

The World of Food Science; Año: 2010 vol. 11 p. 1 - 4

MARA GALMARINI; CAROLINA SCHEBOR; MARIA CLARA ZAMORA; JORGE CHIRIFE

The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze - dried strawberry puree

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2009 vol. 44 p. 1869 - 1876

NURIA ACEVEDO; CAROLINA SCHEBOR; MARÍA DEL PILAR BUERA

Non-enzymatic browning kinetics analyzed through water-solids interactions and water mobility in dehydrated potato

FOOD CHEMISTRY; Año: 2008 vol. 108 p. 900 - 906

CAROLINA BUSSO CASATI; CAROLINA SCHEBOR; MARÍA CLARA ZAMORA; JORGE CHIRIFE

Glass transition temperatures and some physical and sensory changes in stored spray-dried encapsulated flavors

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2007 vol. 40 p. 1792 - 1797

NURIA ACEVEDO; CAROLINA SCHEBOR; MARÍA DEL PILAR BUERA

1H NMR studies of molecular mobility in potato starch

Alimentos Ciencia e Ingeniería; Lugar: Ambato; Año: 2007 vol. 16 p. 99 - 100

SATOSHI OHTAKE; CAROLINA SCHEBOR; JUAN J. DE PABLO

Effects of trehalose on the phase behavior of DPPC-cholesterol unilamellar vesicles

BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES; Año: 2006 vol. 1758 p. 65 - 73

NURIA ACEVEDO; CAROLINA SCHEBOR; MARÍA DEL PILAR BUERA

Water–solids interactions, matrix structural properties and the rate of non-enzymatic browning

JOURNAL OF FOOD ENGINEERING; Año: 2006 vol. 77 p. 1108 - 1115

LUIS ESPINOSA; CAROLINA SCHEBOR; MARÍA DEL PILAR BUERA; SILVIA MORENO; JORGE CHIRIFE

Inhibition of trehalose crystallization by cytoplasmic yeast components

CRYOBIOLOGY; Año: 2006 vol. 52 p. 157 - 160

MARÍA DEL PILAR BUERA; CAROLINA SCHEBOR; BEATRIZ ELIZALDE

Effect of carbohydrate crystallization on stability of dehydrated foods and ingredient formulations

JOURNAL OF FOOD ENGINEERING; Año: 2005 vol. 67 p. 157 - 165

SATOSHI OHTAKE; CAROLINA SCHEBOR; SEAN P. PALECEK; JUAN J. DE PABLO

Phase behavior of freeze-dried phospholipid-cholesterol mixtures stabilized with trehalose

BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES; Año: 2005 vol. 1713 p. 57 - 64

NURIA ACEVEDO; CAROLINA SCHEBOR; MARÍA DEL PILAR BUERA

Prediction of the relative humidity for the maximum rate of non-enzymatic browning in food systems

Research Advances in Food Science; Año: 2004 vol. 4 p. 153 - 160

SATOSHI OHTAKE; CAROLINA SCHEBOR; SEAN P. PALECEK; JUAN J. DE PABLO

Effect of pH, counter ion, and phosphate concentration on the glass transition temperature of freeze-dried sugar-phosphate mixtures

PHARMACEUTICAL RESEARCH; Año: 2004 vol. 21 p. 1615 - 1621

LUIS ESPINOSA; CAROLINA SCHEBOR; NORMA SBARBATI DE NUDELMAN; JORGE CHIRIFE

Stability of enzymes and proteins in dried glassy systems: effect of sunlight simulated conditions

BIOTECHNOLOGY PROGRESS; Año: 2004 vol. 20 p. 1220 - 1224

SATOSHI OHTAKE; CAROLINA SCHEBOR; SEAN P. PALECEK; JUAN J. DE PABLO

Effect of sugar-phosphate mixtures on the stability of DPPC membranes in dehydrated systems

CRYOBIOLOGY; Año: 2004 vol. 48 p. 81 - 89

EMILIANO FERNÁNDEZ; CAROLINA SCHEBOR; JORGE CHIRIFE

Glass transition temperature of regular and lactose hydrolyzed milk powders

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2003 vol. 36 p. 547 - 551

PATRICIA CERRUTTI; MARTA SEGOVIA DE HUERGO; MIGUEL GALVAGNO; CAROLINA SCHEBOR; MARÍA DEL PILAR BUERA

Commercial baker´s yeast stability as affected by intracellular content of trehalose, dehydration procedure and the physical properties of external matrices.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY; Año: 2000 vol. 54 p. 575 - 580

MARÍA FLORENCIA MAZZOBRE; CAROLINA SCHEBOR; LEILA BURIN; JORGE CHIRIFE

Relevamiento del pH y la actividad de agua (aw) de conservas en “escabeche” y otras similares de elaboración artesanal/doméstica en relación al riesgo potencial para el crecimiento de Clostridium botulinum

REVISTA ARGENTINA DE MICROBIOLOGíA; Año: 2000 vol. 32 p. 63 - 70

CAROLINA SCHEBOR; JORGE CHIRIFE.

A survey of water activity and pH values in fresh pasta packed under modified atmosphere elaborated in Argentina and Uruguay

JOURNAL OF FOOD PROTECTION; Año: 2000 vol. 63 p. 965 - 969

CAROLINA SCHEBOR; MIGUEL GALVAGNO; MARÍA DEL PILAR BUERA; JORGE CHIRIFE

Glass transition temperatures and fermentative activity of heat-treated commercial active dry yeasts

BIOTECHNOLOGY PROGRESS; Año: 2000 vol. 16 p. 163 - 168

HÉCTOR IGLESIAS; CAROLINA SCHEBOR; MARÍA DEL PILAR BUERA; JORGE CHIRIFE

Sorption isotherm and calorimetric behavior of amorphous/crystalline raffinose-water systems

JOURNAL OF FOOD SCIENCE; Año: 2000 vol. 65 p. 646 - 650

CAROLINA SCHEBOR; LEILA BURIN; MARÍA DEL PILAR BUERA; JORGE CHIRIFE

Stability to hydrolysis and browning of trehalose, sucrose and raffinose in low-moisture systems in relation to their use as protectants of dry biomaterials

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 1999 vol. 32 p. 481 - 485

CAROLINA SCHEBOR; MARÍA DEL PILAR BUERA; JORGE CHIRIFE

Color formation due to non enzimatic browning in amorphous, glassy, anhydrous model systems

FOOD CHEMISTRY; Año: 1999 vol. 65 p. 427 - 432

CAROLINA SCHEBOR; LEILA BURIN; JORGE CHIRIFE

Water activity and shelf life of selected wrapped chocolate tablets and caramel-filled chocolate bars.

Lebensmittel-Technologie; Año: 1997 vol. 30 p. 222 - 229

CAROLINA SCHEBOR; LEILA BURIN; MARÍA DEL PILAR BUERA; JOSÉ M. AGUILERA; JORGE CHIRIFE

Glassy state and thermal inactivation of invertase and lactase in dried amorphous matrices

BIOTECHNOLOGY PROGRESS; Año: 1997 vol. 13 p. 857 - 863

PABLO BONELLI; CAROLINA SCHEBOR; ANA LEA CUKIERMAN; MARÍA DEL PILAR BUERA; JORGE CHIRIFE

Residual moisture content as related to collapse of freeze-dried sugar matrices

JOURNAL OF FOOD SCIENCE; Año: 1997 vol. 62 p. 693 - 695

SILVIA CARDONA; CAROLINA SCHEBOR; MARÍA DEL PILAR BUERA; MARCUS KAREL; JORGE CHIRIFE

Thermal stability of invertase in reduced-moisture amorphous matrices in relation to glassy state and role of trehalose crystallization

JOURNAL OF FOOD SCIENCE; Año: 1997 vol. 62 p. 105 - 112

CAROLINA SCHEBOR; MARÍA DEL PILAR BUERA; JORGE CHIRIFE

Glassy state in relation to the thermal inactivation of enzyme invertase in amorphous dried matrices of trehalose, maltodextrin and PVP

JOURNAL OF FOOD ENGINEERING; Año: 1996 vol. 30 p. 269 - 282

CAROLINA SCHEBOR; MARÍA DEL PILAR BUERA; MARCUS KAREL; JORGE CHIRIFE

Sucrose hydrolisis does occur in a glassy starch matrix

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 1995 vol. 28 p. 245 - 248

ELBA VÁZQUEZ; CÉSAR POLO; GUSTAVO STEDILE; CAROLINA SCHEBOR; EDUARDO KARAHANIAN; ALCIRA BATLLE

Isolation and partial purification of mitochondrial and cytosolic rhodanese from liver of normal and p-dimethylaminoazobenzene treated mice

INTERNATIONAL JOURNAL OF BIOCHEMISTRY AND CELLULAR BIOLOGY; Año: 1995 vol. 27 p. 523 - 529