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Browning
20
"Stabilization of refrigerated avocado pulp: Effect of Allium and Brassica extracts on enzymatic browning" (2015) Bustos, M.C.; Mazzobre, M.F.; Buera, M.P. LWT - Food Science and Technology. 61(1):89-97
"Stabilization of refrigerated avocado pulp: Effect of Allium and Brassica extracts on enzymatic browning" (2015) Bustos, M.C.; Mazzobre, M.F.; Buera, M.P. LWT - Food Science and Technology. 61(1):89-97
"Hydrolytic Stability of l-(+)-Ascorbic Acid in Low Methoxyl Pectin Films with Potential Antioxidant Activity at Food Interfaces" (2013) De'Nobili, M.D.;Pérez, C.D.;Navarro, D.A. (...)Rojas, A.M. Food and Bioprocess Technology. 6(1):186-197
"Hydrolytic Stability of l-(+)-Ascorbic Acid in Low Methoxyl Pectin Films with Potential Antioxidant Activity at Food Interfaces" (2013) De'Nobili, M.D.;Pérez, C.D.;Navarro, D.A. (...)Rojas, A.M. Food and Bioprocess Technology. 6(1):186-197
"Hydrolytic and oxidative stability of l-(+)-ascorbic acid supported in pectin films: Influence of the macromolecular structure and calcium presence" (2012) Pérez, C.D.;Fissore, E.N.;Gerschenson, L.N. (...)Rojas, A.M. Journal of Agricultural and Food Chemistry. 60(21):5414-5422
"Hydrolytic and oxidative stability of l-(+)-ascorbic acid supported in pectin films: Influence of the macromolecular structure and calcium presence" (2012) Pérez, C.D.;Fissore, E.N.;Gerschenson, L.N. (...)Rojas, A.M. Journal of Agricultural and Food Chemistry. 60(21):5414-5422
"Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits" (2011) Agudelo Laverde, L.M.; Acevedo, N.C.; Schebor, C.; Buera, M.D.P. LWT - Food Science and Technology. 44(4):963-968
"Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits" (2011) Agudelo Laverde, L.M.; Acevedo, N.C.; Schebor, C.; Buera, M.D.P. LWT - Food Science and Technology. 44(4):963-968
"The effect of MgCl2 on the kinetics of the Maillard reaction in both aqueous and dehydrated systems" (2010) Matiacevich, S.B.; Santagapita, P.R.; Buera, M.d.P. Food Chemistry. 118(1):103-108
"Development of a high methoxyl pectin edible film for retention of L-(+)-ascorbic acid" (2009) Perez, C.D.;Flores, S.K.;Marangoni, A.G. (...)Rojas, A.M. Journal of Agricultural and Food Chemistry. 57(15):6844-6855
"Influence of composition of edible films based on gellan polymers on l-(+)-ascorbic acid stability" (2008) León, P.G.; Lamanna, M.E.; Gerschenson, L.N.; Rojas, A.M. Food Research International. 41(6):667-675
"Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs" (2008) Acevedo, N.C.; Briones, V.; Buera, P.; Aguilera, J.M. Journal of Food Engineering. 85(2):222-231
"Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs" (2008) Acevedo, N.C.; Briones, V.; Buera, P.; Aguilera, J.M. Journal of Food Engineering. 85(2):222-231
"Gellan gum films as carriers of l-(+)-ascorbic acid" (2007) León, P.G.; Rojas, A.M. Food Research International. 40(5):565-575
"Effect of sweet humectants on stability and antimicrobial action of sorbates" (2004) Gliemmo, M.F.; Campos, C.A.; Gerschenson, L.N. Journal of Food Science. 69(2):FMS39-FMS44
"Ascorbic acid destruction in aqueous mode systems: An additional discussion" (2001) Rojas, A.M.; Gerschenson, L.N. Journal of the Science of Food and Agriculture. 81(15):1433-1439
"Color formation in dehydrated modified whey powder systems as affected by compression and T(g)" (2000) Burin, L.;Jouppila, K.;Roos, Y. (...)Del Pilar Buera, M. Journal of Agricultural and Food Chemistry. 48(11):5263-5268
"Thermostability and browning development of fungal α-amylase freeze-dried in carbohydrate and PVP matrices" (1998) Terebiznik, M.R.; Buera, M.P.; Pilosof, A.M.R. LWT - Food Science and Technology. 31(2):143-149
"Sorbate destruction and non-enzymatic browning in model aqueous systems " (1997) Campos, C.A.; Alzamora, S.M.; Gerschenson, L.N. Food Science and Technology International. 3(6):405-411