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beverage

7

"Development and quality assessment of a turbid carrot-orange juice blend processed by UV-C light assisted by mild heat and addition of Yerba Mate (Ilex paraguariensis) extract" (2018) Ferrario, M.; Schenk, M.; García Carrillo, M.; Guerrero, S. Food Chemistry. 269:567-576

"Inactivation of Alicyclobacillus acidoterrestris ATCC 49025 spores in apple juice by pulsed light. Influence of initial contamination and required reduction levels " (2018) Ferrario, M.I.; Guerrero, S.N. Revista Argentina de Microbiologia. 50(1):3-11

"Flow properties of caseinomacropeptide aqueous solutions: Effect of particle size distribution, concentration, pH and temperature" (2018) Loria, K.G.;Aragón, J.C.;Torregiani, S.M. (...)Farías, M.E. LWT. 93:243-248

"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

"Occurrence of alternariol and alternariol monomethyl ether in beverages from the Entre Rios Province market, Argentina" (2013) Broggi, L.;Reynoso, C.;Resnik, S. (...)Bernal, Á.R. Mycotoxin Research. 29(1):17-22

"Determination of the energetic value of fruit and milk-based beverages through partial-least-squares attenuated total reflectance-Fourier transform infrared spectrometry" (2005) Moros, J.; Iñón, F.A.; Garrigues, S.; De La Guardia, M. Analytica Chimica Acta. 538(1-2):181-193

"Fungal spoilage of bottled mineral water" (2002) Cabral, D.; Fernández Pinto, V.E. International Journal of Food Microbiology. 72(1-2):73-76

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