NATALIA SOSA; CAROLINA SCHEBOR; OSCAR PÉREZ

Rheology and stability of citral/sugar microemulsions

Water Stress in Biological, Chemical, Pharmaceutical and Food Systems

Año: 2015; p. 361 - 370

MARCELA AGUDELO; NURIA ACEVEDO; CAROLINA SCHEBOR; PILAR BUERA

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

Water Stress in Biological, Chemical, Pharmaceutical and Food Systems

Año: 2015; p. 469 - 476

MARCELA AGUDELO; NURIA ACEVEDO; CAROLINA SCHEBOR; PILAR BUERA

Color determination in dehydrated fruits: image analysis and photocolorimetry

Color in Food: Technological and Psychophysical Aspects

Lugar: Boca Raton; Año: 2012; p. 155 - 162

LORENA FRANCESCHINIS; CAROLINA SCHEBOR; DANIELA SALVATORI

Changes in color and anthocyanin content of different dried products based on sweet cherries

Color in Food: Technological and Psychophysical Aspects

Lugar: Boca Raton; Año: 2012; p. 181 - 190

NURIA ACEVEDO; CAROLINA SCHEBOR; MARÍA DEL PILAR BUERA

1H NMR studies of molecular mobility in potato systems in relation to non-enzymatic browning

Water Properties in Food, Health, Pharmaceutical and Biological Systems

Año: 2010; p. 437 - 443

SATOSHI OHTAKE; CAROLINA SCHEBOR; JUAN J. DE PABLO

Phase behavior of phospholipid-cholesterol liposomes stabilized with trehalose

Food Engineering, Integrated Approaches

Año: 2008; p. 383 - 389

NURIA ACEVEDO; CAROLINA SCHEBOR; MARÍA DEL PILAR BUERA

Sorption properties of dehydrated model systems and their relationship to the rate of non-enzymatic browning

Food Engineering, Integrated Approaches

Año: 2008; p. 295 - 300

JUAN J. DE PABLO; CAROLINA SCHEBOR; SATOSHI OHTAKE; AMADEU SUM

Molecular-level characterization of lipid bilayers in disaccharide matrices and its consequences for cell lyophilization

Water properties of food, pharmaceutical and biological materials

Lugar: Boca Raton; Año: 2006; p. 149 - 162

NURIA ACEVEDO; CAROLINA SCHEBOR; MARÍA DEL PILAR BUERA

Relationships between the maximum rate of non-enzymatic browning, relative humidity and structural changes

Water properties of food, pharmaceutical and biological materials

Lugar: Boca Raton; Año: 2006; p. 623 - 630

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

Effects of cholesterol and trehalose on the stability and phase transition behavior of freeze-dried liposomes

Water properties of food, pharmaceutical and biological materials

Lugar: Boca Raton; Año: 2006; p. 551 - 556