Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties
Szerman, Natalia, Ferrari, Romina, Sancho, Ana Maria, Vaudagna, Sergio
Published in Food science & technology (01.07.2019)
Published in Food science & technology (01.07.2019)
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Journal Article
Tomato Quality during Short-Term Storage Assessed by Colour and Electronic Nose
Messina, Valeria, Domínguez, Pía Guadalupe, Sancho, Ana Maria, Walsöe de Reca, Noemi, Carrari, Fernando, Grigioni, Gabriela
Published in International Journal of Electrochemistry (01.01.2012)
Published in International Journal of Electrochemistry (01.01.2012)
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Journal Article
Combined drying of Nopal pads (Opuntia ficus‐indica): Optimization of osmotic dehydration as a pretreatment before hot air drying
Rodriguez, Anabel, Sancho, Ana María, Barrio, Yanina, Rosito, Pablo, Gozzi, Marta Sofía
Published in Journal of food processing and preservation (01.11.2019)
Published in Journal of food processing and preservation (01.11.2019)
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Journal Article
Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk
Manassero, Carlos A., Vaudagna, Sergio R., Sancho, Ana María, Añón, María Cristina, Speroni, Francisco
Published in Innovative food science & emerging technologies (01.06.2016)
Published in Innovative food science & emerging technologies (01.06.2016)
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Journal Article
High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccio
Masana, Marcelo Oscar, Barrio, Yanina Ximena, Palladino, Pablo Martín, Sancho, Ana Maria, Vaudagna, Sergio Ramón
Published in Food microbiology (01.04.2015)
Published in Food microbiology (01.04.2015)
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Journal Article
Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio
Szerman, Natalia, Barrio, Yanina, Schroeder, Belén, Martinez, Paula, Sancho, Ana María, Sanow, Claudio, Vaudagna, Sergio Ramón
Published in Procedia food science (2011)
Published in Procedia food science (2011)
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Journal Article
El lenguaje: llave y clave del pensamiento complejo
Maza Sancho, Ana María
Published in Revista gestión de la innovación en educación superior (En línea) (2016)
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Published in Revista gestión de la innovación en educación superior (En línea) (2016)
Journal Article
Revisión de la relación existente entre la exposición ocupacional al formaldehído y leucemia Review relationship between occupational exposure to formaldehyde and leukemia
Katerine Greace Ajalla Puente, Claudia Sandoval Polanco, Mónica Nitu, Ana María Sancho Prades
Published in Medicina y seguridad del trabajo (01.03.2013)
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Published in Medicina y seguridad del trabajo (01.03.2013)
Journal Article
Color Variation in Nut Kernels during Storage under Different Drying Methods
Published in Color in Food
(2012)
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Book Chapter
Color Characteristics of Raw Milk from Silage and Alfalfa-Fed Cows
Published in Color in Food
(2012)
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Book Chapter
Color Measurement of Nova Mandarins Submitted to Heat and Degreening Treatments during Long Storage
Published in Color in Food
(2012)
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Book Chapter
Effects of Postharvest Treatments in Ruby Red Grapefruit Quality
Published in Color in Food
(2012)
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Book Chapter