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Guerrero, Sandra
36
2011
5
"Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments" (2011) Gómez, P.L.;García-Loredo, A.;Salvatori, D.M. (...)Alzamora, S.M. Journal of Food Engineering. 107(2):214-225
"Kinetics of Escherichia coli inactivation employing hydrogen peroxide at varying temperatures, pH and concentrations" (2011) Raffellini, S.; Schenk, M.; Guerrero, S.; Alzamora, S.M. Food Control. 22(6):920-932
"Inactivation of Escherichia coli, Listeria innocua and Saccharomyces cerevisiae by UV-C light: Study of cell injury by flow cytometry" (2011) Schenk, M.;Raffellini, S.;Guerrero, S. (...)Alzamora, S.M. LWT - Food Science and Technology. 44(1):191-198
"Correlation between instrumental and sensory ratings by evaluation of some texture reference scales" (2011) Garcia Loredo, A.B.; Guerrero, S.N. International Journal of Food Science and Technology. 46(9):1977-1985