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Campos, Carmen Adriana

36

Food Research International

6

"Effect of certain additives on sorbate stability" (1996) Campos, C.A.; Gerschenson, L.N. Food Research International. 29(2):147-154

"Effect of sweet solutes and potassium sorbate on the thermal inactivation of Z. bailii in model aqueous systems" (2006) Gliemmo, M.F.; Campos, C.A.; Gerschenson, L.N. Food Research International. 39(4):480-485

"Antimicrobial activity and physical properties of chitosan-tapioca starch based edible films and coatings" (2009) Vásconez, M.B.;Flores, S.K.;Campos, C.A. (...)Gerschenson, L.N. Food Research International. 42(7):762-769

"Effect of steviosides and system composition on stability and antimicrobial action of sorbates in acidified model aqueous systems" (2010) Hracek, V.M.; Gliemmo, M.F.; Campos, C.A. Food Research International. 43(8):2171-2175

"Effect of aspartame and other additives on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified aqueous systems" (2013) Gliemmo, M.F.; Schelegueda, L.I.; Gerschenson, L.N.; Campos, C.A. Food Research International. 53(1):209-217

"Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces" (2016) Zalazar, A.L.; Gliemmo, M.F.; Campos, C.A. Food Research International. 85:200-208

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