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Gerschenson, Lía Noemí
92
LWT - Food Science and Technology
10
"Effect of the addition of fruit juices on water activity of sucrose-containing model systems during storage" (1991) de Oca, C.M.; Gerschenson, L.N.; Alzamora, S.M. LWT - Food Science and Technology. 24(4):375-377
"Effect of osmotic dehydration on the quality of air-dried Porphyra" (2003) Valencia Rodriguez, T.; Rojas, A.M.; Campos, C.A.; Gerschenson, L.N. LWT - Food Science and Technology. 36(4):415-422
"Effect of preservatives on the functional properties of tapioca starch: Analysis of interactions" (2004) Ofman, M.H.; Campos, C.A.; Gerschenson, L.N. LWT - Food Science and Technology. 37(3):355-361
"Mechanical properties of tapioca-starch edible films containing sorbates" (2005) Famá, L.; Rojas, A.M.; Goyanes, S.; Gerschenson, L. LWT - Food Science and Technology. 38(6):631-639
"Composition and functional properties of enriched fiber products obtained from pumpkin (Cucurbita moschata Duchesne ex Poiret)" (2007) de Escalada Pla, M.F.;Ponce, N.M.;Stortz, C.A. (...)Rojas, A.M. LWT - Food Science and Technology. 40(7):1176-1185
"Interactions between aspartame, glucose and xylitol in aqueous systems containing potassium sorbate" (2008) Gliemmo, M.F.;Calviño, A.M.;Tamasi, O. (...)Campos, C.A. LWT - Food Science and Technology. 41(4):611-619
"Effect of preservatives, tween 20, oil content and emulsion structure on the survival of Lactobacillus fructivorans in model salad dressings" (2009) Castro, M.P.; Rojas, A.M.; Campos, C.A.; Gerschenson, L.N. LWT - Food Science and Technology. 42(8):1428-1434
"Optimization of physical properties of xanthan gum/tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectiveness" (2013) Arismendi, C.;Chillo, S.;Conte, A. (...)Gerschenson, L.N. LWT - Food Science and Technology. 53(1):290-296
"Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying" (2015) Nieto Calvache, J.E.;Fissore, E.N.;Latorre, M.E. (...)Gerschenson, L.N. LWT - Food Science and Technology. 62(2):1169-1176