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Response surface methodology
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"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
"Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology" (2017) Ferrario, M.; Guerrero, S.; Char, C. International Journal of Food Science and Technology. 52(4):864-871
"Use of citrus flavanones to prevent aflatoxin contamination using response surface methodology" (2016) Salas, M.P.;Pok, P.S.;Resnik, S.L. (...)Munitz, M. Food Control. 60:533-537
"Enzyme-catalyzed preparation of chenodeoxycholic esters by an immobilized heterologous Rhizopus oryzae lipase" (2015) Quintana, P.G.;Canet, A.;Marciello, M. (...)Baldessari, A. Journal of Molecular Catalysis B: Enzymatic. 118:36-42
"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
"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
"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
"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
"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
"Evaluation of hematin-catalyzed Orange II degradation as a potential alternative to horseradish peroxidase" (2012) Córdoba, A.; Magario, I.; Ferreira, M.L. International Biodeterioration and Biodegradation. 73:60-72
"Evaluation of hematin-catalyzed Orange II degradation as a potential alternative to horseradish peroxidase" (2012) Córdoba, A.; Magario, I.; Ferreira, M.L. International Biodeterioration and Biodegradation. 73:60-72
"Influence of glycerol and chitosan on tapioca starch-based edible film properties" (2008) Chillo, S.;Flores, S.;Mastromatteo, M. (...)Del Nobile, M.A. Journal of Food Engineering. 88(2):159-168
"Influence of glycerol and chitosan on tapioca starch-based edible film properties" (2008) Chillo, S.;Flores, S.;Mastromatteo, M. (...)Del Nobile, M.A. Journal of Food Engineering. 88(2):159-168
"Modelling the freezing response of baker's yeast prestressed cells: A statistical approach" (2008) Kronberg, M.F.; Nikel, P.I.; Cerrutti, P.; Galvagno, M.A. Journal of Applied Microbiology. 104(3):716-727
"Optimization of a culture medium for ligninolytic enzyme production and synthetic dye decolorization using response surface methodology" (2003) Trupkin, S.; Levin, L.; Forchiassin, F.; Viale, A. Journal of Industrial Microbiology and Biotechnology. 30(12):682-690