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 steviosides and system composition on stability and antimicrobial action of sorbates in acidified model aqueous systems von Hracek, V.M., Gliemmo, M.F., Campos, C.A.

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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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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 several humectants and potassium sorbate on the growth of Zygosaccharomyces bailii in model aqueous systems resembling low sugar products von Gliemmo, María F., Campos, Carmen A., Gerschenson, Lía 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: SWEET SOLUTES ON THE QUALITY OF A PUMPKIN PURE... von GLIEMMO, M.F., LATORRE, M.E., GERSCHENSON, L.N., CAMPOS, C.A.

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Effect of sweet solutes and potassium sorbate on the thermal inactivation of Z. bailii in model aqueous systems von Gliemmo, María F., Campos, Carmen A., Gerschenson, Lía 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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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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