Effects of short-wave ultraviolet light, ultrasonic and microwave treatments on banana puree during refrigerated storage von Franco, Rodrigo Rubén, Ojeda, Gonzalo Adrián, Rompato, Karina Mariela, Sgroppo, Sonia Cecilia

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Combined Effect of UV-C Light and Mild Heat on Microbial Quality and Antioxidant Capacity of Grapefruit Juice by Flow Continuous Reactor von La Cava, Enzo Luciano Marcelo, Sgroppo, Sonia Cecilia

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Sweet Potato Gummy Sorption Isotherm: Product Development and Stability Analysis von Sosa, Carola Andrea, Vergara, Liliana Edith, Traffano-Schiffo, María Victoria, Sgroppo, Sonia Cecilia

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PHYSICOCHEMICAL CHANGES ON PUMPKIN/PEPPER SAUCES DURING REFRIGERATED STORAGE von SOSA, CAROLA ANDREA, SGROPPO, SONIA CECILIA, BEVILACQUA, ALICIA EVA

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Toxic Trace Element Contents in Gluten-free Cereal Bars Marketed in Argentina von Jazmín Hidalgo, Melisa, Noelia Villafañe, Roxana, Cecilia Sgroppo, Sonia, Jorge Marchevsky, Eduardo, Gerardo Pellerano, Roberto

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La nanotecnologia y su aplicación en alimentos von Ojeda, Gonzalo Adrian, Arias Gorman, Adriana Maria, Sgroppo, Sonia Cecilia

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Mango ‘criollo’ by-products as a source of polyphenols with antioxidant capacity. Ultrasound assisted extraction evaluated by response surface methodology and HPLC-ESI-QTOF-MS/MS c... von Ojeda, Gonzalo Adrián, Sgroppo, Sonia Cecilia, Sánchez-Moreno, Concepción, de Ancos, Begoña

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PHYSICOCHEMICAL CHANGES ON PUMPKIN/PEPPER SAUCES DURING REFRIGERATED STORAGE: PHYSICOCHEMICAL CHANGES ON SAUCES von SOSA, CAROLA ANDREA, SGROPPO, SONIA CECILIA, BEVILACQUA, ALICIA EVA

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Development of a Bioactive Sauce: Effect of the Packaging and Storage Conditions von Giménez, Cecilia G., Traffano-Schiffo, María Victoria, Sgroppo, Sonia C., Sosa, Carola A.

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Phenolic, volatile compounds, antioxidant, and preservative activity of Argentinian Kabuli chickpea husk extract von Camiletti, Ornella F., Bergesse, Antonella E., Prieto, María C., Quiroga, Patricia R., Ojeda, Gonzalo A., Sgroppo, Sonia, Riveros, Cecilia G., Grosso, Nelson R.

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