Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine
Rocha-Parra, Diego Fernando, Lanari, María Cecilia, Zamora, María Clara, Chirife, Jorge
Published in Food science & technology (01.07.2016)
Published in Food science & technology (01.07.2016)
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Journal Article
Spray-dried Ancellotta red wine: natural colorant with potential for food applications
Alvarez Gaona, Izmari Jasel, Fanzone, Martín, Sari, Santiago, Assof, Mariela, Pérez, Dolores, Chirife, Jorge, Zamora, María Clara
Published in European food research & technology (01.12.2019)
Published in European food research & technology (01.12.2019)
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Journal Article
Convenience Sampling for Acceptability and CATA Measurements May Provide Inaccurate Results: A Case Study with Fruit‐Flavored Powdered beverages Tested in Argentina, Spain and U.S.A
Cardinal, Paula, Zamora, Maria Clara, Chambers, Edgar, IV, Carbonell Barrachina, Ángel, Hough, Guillermo
Published in Journal of sensory studies (01.08.2015)
Published in Journal of sensory studies (01.08.2015)
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Thermal degradation kinetics of monomeric anthocyanins, colour changes and storage effect in elderberry juices
Casati, Carolina Busso, Baeza, Rosa, Sanchez, Virginia, Catalano, Alejandra, López, Paula, Zamora, María Clara
Published in Journal of berry research (13.03.2015)
Published in Journal of berry research (13.03.2015)
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SOURNESS-SWEETNESS INTERACTIONS IN DIFFERENT MEDIA: WHITE WINE, ETHANOL AND WATER
ZAMORA, MARÍA CLARA, GOLDNER, MARÍA CRISTINA, GALMARINI, MARA VIRGINIA
Published in Journal of sensory studies (01.12.2006)
Published in Journal of sensory studies (01.12.2006)
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Journal Article
EFFECT OF ETHANOL LEVEL IN THE PERCEPTION OF AROMA ATTRIBUTES AND THE DETECTION OF VOLATILE COMPOUNDS IN RED WINE
GOLDNER, MARÍA CRISTINA, ZAMORA, MARÍA CLARA, DI LEO LIRA, PAOLA, GIANNINOTO, HERNANDO, BANDONI, ARNALDO
Published in Journal of sensory studies (01.04.2009)
Published in Journal of sensory studies (01.04.2009)
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Group and Individual Gustatory Reaction Times and Piéron’s Law
Bonnet, Claude, Zamora, Maria Clara, Buratti, Fabiana, Guirao, Miguelina
Published in Physiology & behavior (01.06.1999)
Published in Physiology & behavior (01.06.1999)
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Theoretical modelling of Staphylococcus aureus growth in a cooked meat product kept at ambient temperature using temperature profiles of selected Mexican cities
Baeza, Rosa(Universidad Católica Argentina Facultad de Ciencias Agrarias), Rossler, Cristina(Universidad Católica Argentina Facultad de Ciencias Agrarias ,Universidad Carólica Argentina Consejo Nacional de Investigaciones Científicas y Técnicas Programa de Estudios de Procesos Atmosféricos en el Cambio Global), Mielnicki, Diana(Universidad Católica Argentina Facultad de Ciencias Agrarias ,Universidad Carólica Argentina Consejo Nacional de Investigaciones Científicas y Técnicas Programa de Estudios de Procesos Atmosféricos en el Cambio Global), Zamora, María Clara(Universidad Católica Argentina Facultad de Ciencias Agrarias ,Consejo Nacional de Investigaciones Científicas y Técnicas), Chirife, Jorge(Universidad Católica Argentina Facultad de Ciencias Agrarias)
Published in Ciência e tecnologia de alimentos (01.03.2009)
Published in Ciência e tecnologia de alimentos (01.03.2009)
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Multi-method sensory approach to describe the effect of microwave-assisted extraction and addition of stems on the mouthfeel sensations of Bonarda wines from Mendoza (Argentina)
Alvarez Gaona, Izmari Jasel, Fanzone, Martín, Sari, Santiago, Catania, Anibal, Coronado, Ignacio, Jofré, Viviana, Zamora, María Clara, Galmarini, Mara V.
Published in Wine studies (04.05.2022)
Published in Wine studies (04.05.2022)
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