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"High-power ultrasound pretreatment for efficient extraction of fractions enriched in pectins and antioxidants from discarded carrots (Daucus carota L.)" (2019) Idrovo Encalada, A.M.;Pérez, C.D.;Calderón, P.A. (...)Fissore, E.N. Journal of Food Engineering. 256:28-36

"Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology" (2018) Favre, L.C.;dos Santos, C.;López-Fernández, M.P. (...)Buera, M.D.P. Food Chemistry. 265:86-95

"Real-time vascular response assessment by means of a dual pressure-diameter device: A preliminary study" (2017) Pérez López, N.;De Luca, M.A.;Sivori, G. (...)et al.; Ministerio de Ciencia, Tecnologia e Innovacion Productiva (MinCyT); SIPAIM Foundation; Universidad Nacional de Colombia; Universidad Nacional del Centro de la Provincia de Buenos Aires (UNICEN); Universidad Panamericana 12th International Symposium on Medical Information Processing and Analysis, SIPAIM 2016. 10160

"A Study on Structure (Micro, Ultra, Nano), Mechanical, and Color Changes of Solanum lycopersicum L. (Cherry Tomato) Fruits Induced by Hydrogen Peroxide and Ultrasound" (2017) Fava, J.;Nieto, A.;Hodara, K. (...)Castro, M.A. Food and Bioprocess Technology. 10(7):1324-1336

"Carotid wall stress calculated with continuous intima-media thickness assessment using B-mode ultrasound" (2016) Pascaner, A.F.;Craiem, D.;Casciaro, M.E. (...)Guevara, E. 20th Argentinean Bioengineering Society Congressand the 9th Conference of Clinical Engineering, SABI 2015. 705(1)

"Effect of a continuous flow-through pulsed light system combined with ultrasound on microbial survivability, color and sensory shelf life of apple juice" (2016) Ferrario, M.; Guerrero, S. Innovative Food Science and Emerging Technologies. 34:214-224

"Modification of foaming properties of soy protein isolate by high ultrasound intensity: Particle size effect" (2015) Morales, R.; Martínez, K.D.; Pizones Ruiz-Henestrosa, V.M.; Pilosof, A.M.R. Ultrasonics Sonochemistry. 26:48-55

"Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound" (2015) Ferrario, M.; Alzamora, S.M.; Guerrero, S. Food Microbiology. 46:635-642

"Power Ultrasound Assisted Design of Egg Albumin Nanoparticles" (2015) Arzeni, C.; Pérez, O.E.; Pilosof, A.M.R. Food Biophysics. 10(4):439-446

"Comparative study of high intensity ultrasound effects on food proteins functionality" (2012) Arzeni, C.;Martínez, K.;Zema, P. (...)Pilosof, A.M.R. Journal of Food Engineering. 108(3):463-472

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"Structure (micro, ultra, nano), color and mechanical properties of Vitis labrusca L. (grape berry) fruits treated by hydrogen peroxide, UV-C irradiation and ultrasound" (2011) Fava, J.;Hodara, K.;Nieto, A. (...)Castro, M.A. Food Research International. 44(9):2938-2948

"Use of High-Intensity Ultrasound and UV-C Light to Inactivate Some Microorganisms in Fruit Juices" (2010) Char, C.D.; Mitilinaki, E.; Guerrero, S.N.; Alzamora, S.M. Food and Bioprocess Technology. 3(6):797-803

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"Measurement of the elastic modulus of dental pieces" (2000) Povolo, F.; Hermida, E.B. 12th International Conference on Internal Friction and Ultrasonic Attenuation in Solids (ICIFUAS-12). 310(1-2):392-395

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