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Food additives
18
"The functional and organoleptic characterization of a dairy-free dessert containing a novel probiotic food ingredient" (2018) Genevois, C.E.; Castellanos Fuentes, A.P.; Flores, S.K.; De Escalada Pla, M.F. Food and Function. 9(11):5697-5706
"Novel strategies for fortifying vegetable matrices with iron and Lactobacillus casei simultaneously" (2017) Genevois, C.; de Escalada Pla, M.; Flores, S. LWT - Food Science and Technology. 79:34-41
"Role of mono- and oligosaccharides from FOS as stabilizing agents during freeze-drying and storage of Lactobacillus delbrueckii subsp. bulgaricus" (2016) Romano, N.; Schebor, C.; Mobili, P.; Gómez-Zavaglia, A. Food Research International. 90:251-258
"Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam" (2016) Gliemmo, M.F.;Montagnani, M.A.;Schelegueda, L.I. (...)Campos, C.A. Food Science and Technology International. 22(2):122-131
"Application of edible coatings to improve global quality of fortified pumpkin" (2016) Genevois, C.E.; De Escalada Pla, M.F.; Flores, S.K. Innovative Food Science and Emerging Technologies. 33:506-514
"Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue" (2014) Genevois, C.; Flores, S.; De Escalada Pla, M. LWT - Food Science and Technology. 58(2):563-570
"Cherry fibers isolated from harvest residues as valuable dietary fiber and functional food ingredients" (2014) Basanta, M.F.;De Escalada Plá, M.F.;Raffo, M.D. (...)Rojas, A.M. Journal of Food Engineering. 126:149-155
"Degradation of β-carotene in amorphous polymer matrices. Effect of water sorption properties and physical state" (2011) Ramoneda, X.A.; Ponce-Cevallos, P.A.; Buera, M.D.P.; Elizalde, B.E. Journal of the Science of Food and Agriculture. 91(14):2587-2593
"Isolation of pectin-enriched products from red beet (Beta vulgaris L. var. conditiva) wastes: Composition and functional properties" (2011) Fissore, E.N.;Ponce, N.M.A.;Matkovic, L. (...)Gerschenson, L.N. Food Science and Technology International. 17(6):517-527
"Phase solubility studies and stability of cholesterol/β-cyclodextrin inclusion complexes" (2011) dos Santos, C.; Buera, M.P.; Mazzobre, M.F. Journal of the Science of Food and Agriculture. 91(14):2551-2557
"Wired-enzyme core-shell Au nanoparticle biosensor" (2008) Scodeller, P.;Flexer, V.;Szamocki, R. (...)Fainstein, A. Journal of the American Chemical Society. 130(38):12690-12697
"Effects of carbohydrate crystallization on stability of dehydrated foods and ingredient formulations" (2005) Buera, P.; Schebor, C.; Elizalde, B. IV Iberoamerican Congress of Food Engineering (CIBIA IV). 67(1-2):157-165
"Enzyme-catalyzed preparation of novel fatty acid derivatives of pyridoxine with surfactant activity" (2002) Baldessari, A.; Mangone, C.P. Biocatalysis and Biotransformation. 20(4):275-279
"Effect of potassium sorbate and pH on the survival of Staphylococcus aureus in saturated sugar solutions." (1993) Chirife, J.; Herszage, L.; Joseph, A.; Kohn, E.S. Revista Argentina de microbiología. 25(2):80-87
"Lipid-linked intermediates in the biosynthesis of xanthan gum" (1981) Ielpi, L.; Couso, R.; Dankert, M. FEBS Letters. 130(2):253-256