Isolation of pectin-enriched products from red beet (Beta vulgaris L. var. conditiva) wastes: composition and functional properties von Fissore, E.N., Ponce, N.M.A., Matkovic, L., Stortz, C.A., Rojas, A.M., Gerschenson, L.N.

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Composition and functional properties of enriched fiber products obtained from pumpkin ( Cucurbita moschata Duchesne ex Poiret) von de Escalada Pla, M.F., Ponce, N.M., Stortz, C.A., Gerschenson, L.N., Rojas, A.M.

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Relationship between crystallization behavior, microstructure, and mechanical properties in a palm oil‐based shortening von Litwinenko, J. W., Rojas, A. M., Gerschenson, L. N., Marangoni, A. G.

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Textural, histological and biochemical changes in cucumber (Cucumis sativus L) due to immersion and variations in turgor pressure von Sajnín, C, Gamba, G, Gerschenson, L N, Rojas, A M

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Characterisation of Fiber Obtained from Pumpkin (cucumis moschata duch.) Mesocarp Through Enzymatic Treatment von Fissore, E.N., Ponce, N.M., Stortz, C.A., Rojas, A.M., Gerschenson, L.N.

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Color stability of pumpkin ( Cucurbita moschata, Duchesne ex Poiret) puree during storage at room temperature: Effect of pH, potassium sorbate, ascorbic acid and packaging material von Gliemmo, M.F., Latorre, M.E., Gerschenson, L.N., Campos, C.A.

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Effect of fibers from bracts of maize (Zea mays) as natural additives in wheat bread-making: a technological approach von Bernhardt, D. C., Castelli, M. V., Arqueros, V., Gerschenson, L. N., Fissore, E. N., Rojas, A. M.

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Effect of sweet humectants on stability and antimicrobial action of sorbates von Gliemmo, M.F, Campos, C.A, Gerschenson, L.N

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EFFECT OF SWEET SOLUTES ON THE QUALITY OF A PUMPKIN PUREE (CUCURBITA MOSCHATA DUCHESNE EX POIRET) PRESERVED BY THE HURDLE TECHNOLOGY von GLIEMMO, M.F., LATORRE, M.E., GERSCHENSON, L.N., CAMPOS, C.A.

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Rheological properties of pectin-enriched products isolated from butternut ( Cucurbita moschata Duch ex Poiret) von Fissore, E.N., Matkovic, L., Wider, E., Rojas, A.M., Gerschenson, L.N.

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Effect of osmotic dehydration on the quality of air-dried Porphyra von Rodriguez, T.Valencia, Rojas, A.M, Campos, C.A, Gerschenson, L.N

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Turgor Pressure Effects on Textural Behavior of Honeydew Melon von Rojas, A.M., Castro, M.A., Alzamora, S.M., Gerschenson, L.N.

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Mechanical and biochemical response of kiwifruit tissue to steam blanching von Llano, K.M., Haedo, A.S., Gerschenson, L.N., Rojas, A.M.

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Effects of processing on kiwi fruit dynamic rheological behaviour and tissue structure von Gerschenson, L.N., Rojas, A.M., Marangoni, A.G.

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Texture and structure of glucose-infused melon von MASTRANGELO, M. M, ROJAS, A. M, CASTRO, M. A, GERSCHENSON, L. N, ALZAMORA, S. M

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Air dehydration of strawberries: Effects of blanching and osmotic pretreatments on the kinetics of moisture transport von Alvarez, C.A., Aguerre, R., Gómez, R., Vidales, S., Alzamora, S.M., Gerschenson, L.N.

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Optimization of a combined factors technology for preserving banana purée to minimize colour changes using the response surface methodology von Guerrero, S., Alzamora, S.M., Gerschenson, L.N.

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Interaction Between Potassium Sorbate and Aspartame in Aqueous Model Sugar Systems von Gliemmo, M.F., Campos, C.A., Gerschenson, L.N.

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Interactions between aspartame, glucose and xylitol in aqueous systems containing potassium sorbate von Gliemmo, M.F., Calviño, A.M., Tamasi, O., Gerschenson, L.N., Campos, C.A.

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Contributions of cellular components to the rheological behaviour of kiwifruit von ROJAS, A. M, GERSCHENSON, L. N, MARANGONI, A. G

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