E-LIB Suche - Ergebnisse für: Califano, Alicia N.

1

Rheological properties and microstructure of thermodynamica..:

Mori Cortés, Noelia ; Scioli Montoto, Sebastián ; Ruiz, María Esperanza...
Food Hydrocolloids. 141 (2023) - p. 108699 , 2023

Link: https://doi.org/10.1016/..

2

Physical and chemical stability under environmental stress ..:

Mori Cortés, Noelia ; Califano, Alicia N. ; Lorenzo, Gabriel
Food Research International. 119 (2019) - p. 283-290 , 2019

Link: https://doi.org/10.1016/..

3

Food grade microemulsion systems: Sunflower oil/castor oil ..:

Mori Cortés, Noelia ; Lorenzo, Gabriel ; Califano, Alicia N.
Food Research International. 107 (2018) - p. 41-47 , 2018

Link: https://doi.org/10.1016/..

4

Bacterial nanocellulose as novel additive in low-lipid low-..:

Marchetti, Lucas ; Muzzio, Bianca ; Cerrutti, Patricia..
Food Structure. 14 (2017) - p. 52-59 , 2017

Link: https://doi.org/10.1016/..

5

Dulce de leche‐like product enriched with emulsified pecan ..:

Ranalli, Natalia ; Andrés, Silvina C. ; Califano, Alicia N.
European Journal of Lipid Science and Technology. 119 (2017) 7 - p. , 2017

Link: https://doi.org/10.1002/..

6

Development of an ionic‐liquid‐based dispersive liquid–liqu..:

Padró, Juan M. ; Pellegrino Vidal, Rocío B. ; Echevarria, Romina N...
Journal of Separation Science. 38 (2015) 9 - p. 1591-1600 , 2015

Link: https://doi.org/10.1002/..

7

Viscoelastic characterization of fluid and gel like food em..:

Lorenzo, Gabriel ; Zaritzky, Noemi E. ; Califano, Alicia N.
Procedia Food Science. 1 (2011) - p. 281-286 , 2011

Link: https://doi.org/10.1016/..

8

Rheological characterization of refrigerated and frozen non..:

Lorenzo, Gabriel ; Zaritzky, Noemí E. ; Califano, Alicia N.
Journal of Cereal Science. 50 (2009) 2 - p. 255-261 , 2009

Link: https://doi.org/10.1016/..

9

Stress relaxation characteristics of low-fat chicken sausag..:

Andrés, Silvina C. ; Zaritzky, Noemí E. ; Califano, Alicia N.
Meat Science. 79 (2008) 3 - p. 589-594 , 2008

Link: https://doi.org/10.1016/..

10

Thermal inactivation of Escherichia coli O157:H7 and Escher..:

Oteiza, Juan M ; Giannuzzi, Leda ; Califano, Alicia N
Food Research International. 36 (2003) 7 - p. 703-712 , 2003

Link: https://doi.org/10.1016/..

11

Effects of ripening conditions on the texture of Gouda chee..:

Bertola, Nora C. ; Califano, Alicia N. ; Bevilacqua, Alicia E..
International Journal of Food Science & Technology. 35 (2000) 2 - p. 207-214 , 2000

Link: https://doi.org/10.1046/..

12

Multivariate Analysis of the Organic Acids Content of Gouda..:

Califano, Alicia N. ; Bevilacqua, Alicia E.
Journal of Food Composition and Analysis. 13 (2000) 6 - p. 949-960 , 2000

Link: https://doi.org/10.1006/..

13

Freezing low moisture Mozzarella cheese: changes in organic..:

Califano, Alicia N ; Bevilacqua, Alicia E
Food Chemistry. 64 (1999) 2 - p. 193-198 , 1999

Link: https://doi.org/10.1016/..

14

Partial least squares correlations between sensory and inst..:

Hough, Guillermo ; Califano, Alicia N. ; Bertola, Nora C....
Food Quality and Preference. 7 (1996) 1 - p. 47-53 , 1996

Link: https://doi.org/10.1016/..

15

Development of an ionic-liquid-based dispersive liquid–liqu..:

Padró, Juan Manuel ; Pellegrino Vidal, Rocío ; Echevarria, Romina Noel..
doi:10.1002/jssc.201401367. , 2015

Link: http://digital.cic.gba.g..