Inhibitory parameters of essential oils to reduce a foodborne pathogen von Moreira, M.R., Ponce, A.G, del Valle, C.E., Roura, S.I.

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Thermal inactivation of peroxidase during blanching of butternut squash von Agüero, M.V., Ansorena, M.R., Roura, S.I., del Valle, C.E.

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Phenylalanine ammonia lyase activity in fresh cut lettuce subjected to the combined action of heat mild shocks and chemical additives von Roura, S.I., Pereyra, L., del Valle, C.E.

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Preliminary characterization of bacteriocin-like substances from lactic acid bacteria isolated from organic leafy vegetables von Ponce, A.G., Moreira, M.R., del Valle, C.E., Roura, S.I.

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Phenylalanine ammonia lyase activity in minimally processed Romaine lettuce von Pereyra, L., Roura, S.I., del Valle, C.E.

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Sensory and biochemical changes in Swiss chard ( Beta vulgaris) during blanching von Agüero, M.V., Pereda, J., Roura, S.I., Moreira, M.R., del Valle, C.E.

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Natural essential oils as reducing agents of peroxidase activity in leafy vegetables von Ponce, A.G., del Valle, C.E., Roura, S.I.

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Dynamics of Indigenous Microbial Populations of Butter Head Lettuce Grown in Mulch and on Bare Soil von Ponce, A.G., Agüero, M.V., Roura, S.I., Del Valle, C.E., Moreira, M.R.

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Ascorbic acid retention, microbial growth, and sensory acceptability of lettuce leaves subjected to mild heat shocks von Moreira, M. del R, Ponce, A.G, Valle, C.E. del, Roura, S.I

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Estimation of thermal diffusivity of foods using transfer functions von Glavina, Mariela Y., Di Scala, Karina C., Ansorena, Roberta, del Valle, Carlos E.

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Quality Loss in Minimally Processed Swiss Chard Related to Amount of Damaged Area von Roura, S.I., Davidovich, L.A., del Valle, C.E.

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CHANGES IN APPARENT VISCOSITY AND VITAMIN C RETENTION DURING THERMAL TREATMENT OF BUTTERNUT SQUASH (CUCURBITA MOSCHATA DUCH) PULP: EFFECT OF RIPENING STAGE von ROURA, S.I., DEL VALLE, C.E., AGUERO, L., DAVIDOVICH, L.A.

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Characterization of Native Microbial Population of Swiss Chard ( Beta vulgaris, type cicla) von Ponce, A.G., Roura, S.I., del Valle, C.E., Fritz, R.

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Shelf-life of fresh-like ready-to-use diced squash von Roura, S.I, Moreira, M. del R, Valle, C.E. del

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Heat penetration in canned mussels during agitated retorting von Casales, M.R. (Consejo Nacional de Investigaciones Cientificas y Tecnicas, Mar del Plata, Argentina), Valle, C.E. del, Soule, C.L

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Shelf life of brine refrigerated anchovies (Engraulis anchoita) for canning von VALLE, C. E. DEL, FILSINGER, B. E., YEANNES, M. I., SOULE, C. L.

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POSTHARVEST CHANGES IN FRESH SWISS CHARD (Beta vulgaris, type cycla) UNDER DIFFERENT STORAGE CONDITIONS von ROURA, SARA INÉS, DAVIDOVICH, L.A., del VALLE, C.E.

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Changes in composition of mussels due to thermal processing von CASALES, M. R., DEL VALLE, C. E., SOULE, C. L.

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Critical heating point for thermal processing of mussels in cans von Casales, M.R, Valle, C.E. del, Soule, C.L

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Behavioural immune landscapes of inflammation von Crainiciuc, Georgiana, Palomino-Segura, Miguel, Molina-Moreno, Miguel, Sicilia, Jon, Aragones, David G., Li, Jackson Liang Yao, Madurga, Rodrigo, Adrover, José M., Aroca-Crevillén, Alejandra, Martin-Salamanca, Sandra, del Valle, Alfonso Serrano, Castillo, Sandra D., Welch, Heidi C. E., Soehnlein, Oliver, Graupera, Mariona, Sánchez-Cabo, Fátima, Zarbock, Alexander, Smithgall, Thomas E., Di Pilato, Mauro, Mempel, Thorsten R., Tharaux, Pierre-Louis, González, Santiago F., Ayuso-Sacido, Angel, Ng, Lai Guan, Calvo, Gabriel F., González-Díaz, Iván, Díaz-de-María, Fernando, Hidalgo, Andrés

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