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Schebor, Carolina C.
40
LWT - Food Science and Technology
5
"Sucrose hydrolysis in a glassy starch matrix" (1995) Schebor, C.; del Pilar Buera, M.; Chirife, J.; Karel, M. LWT - Food Science and Technology. 28(2):245-248
"Stability to Hydrolysis and Browning of Trehalose, Sucrose and Raffinose in Low-moisture Systems in Relation to Their Use as Protectants of Dry Biomaterials" (1999) Schebor, C.; Burin, L.; Buera, M.D.P.; Chirife, J. LWT - Food Science and Technology. 32(8):481-485
"Glass transition temperature of regular and lactose hydrolyzed milk powders" (2003) Fernández, E.; Schebor, C.; Chirife, J. LWT - Food Science and Technology. 36(5):547-551
"Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits" (2011) Agudelo Laverde, L.M.; Acevedo, N.C.; Schebor, C.; Buera, M.D.P. LWT - Food Science and Technology. 44(4):963-968
"Water content effect on the chromatic attributes of dehydrated strawberries during storage, as evaluated by image analysis" (2013) Agudelo-Laverde, L.M.; Schebor, C.; Buera, M.P. LWT - Food Science and Technology. 52(2):157-162