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Schebor, Carolina C.
40
International Journal of Food Science and Technology
3
"The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze - Dried strawberry puree" (2009) Galmarini, M.V.; Schebor, C.; Zamora, M.C.; Chirife, J. International Journal of Food Science and Technology. 44(10):1869-1876
"Spray-drying encapsulation of citral in sucrose or trehalose matrices: Physicochemical and sensory characteristics" (2011) Sosa, N.; Zamora, M.C.; Chirife, J.; Schebor, C. International Journal of Food Science and Technology. 46(10):2096-2102
"Fruit snacks from raspberries: influence of drying parameters on colour degradation and bioactive potential" (2017) Sette, P.; Franceschinis, L.; Schebor, C.; Salvatori, D. International Journal of Food Science and Technology. 52(2):313-328