Gamma radiation effect on quality changes in vacuum-packed squid (Illex argentinus) mantle rings during refrigerated (4-5 °C) storage von Tomac, Alejandra, Yeannes, María Isabel

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Cold smoking of Lebranche mullet (Mugil liza): Physicochemical, sensory, and microbiological evaluation von Jimenez Lugo, Rolando, Paola Agustinelli, Silvina, Isabel Yeannes, María, Czerner, Marina

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Monitoring the characteristics of cultivable halophilic microbial community during salted-ripened anchovy (Engraulis anchoita) production von Perez, Silvina, Czerner, Marina, Patat, María Laura, Zaritzky, Noemí Elisabet, Murialdo, Silvia Elena, Yeannes, María Isabel

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Estimation of fish proximate composition starting from water content von Yeannes, Marı́a Isabel, Almandos, Marı́a Elsa

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Modelling the effect of gamma irradiation on the inactivation and growth kinetics of psychrotrophic bacteria in squid rings during refrigerated storage. Shelf-life predictions von Tomac, Alejandra, Mascheroni, Rodolfo Horacio, Yeannes, María Isabel

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Effect of salting procedures on quality of hake (Merluccius hubbsi) fillets von Marchetti, Marion Daniela, Gomez, Paula Luisina, Yeannes, María Isabel, Garcia Loredo, Analia Belen

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Comprehensive analysis of vacuum application in desalting lean white fish to develop a highly acceptable ready-to-use product von Marchetti, Marion Daniela, Tomac, Alejandra, Yeannes, María Isabel, Garcia Loredo, Analía Belén

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Mass Transfer Modeling during Osmotic Dehydration of Chub Mackerel (Scomber japonicus) Slices in Salt and Glycerol Solution at Different Temperatures von Checmarev, Gerardo, Casales, María Rosa, Yeannes, María Isabel, Bevilacqua, Alicia Eva

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Vacuum impregnation in Merluccius hubbsi hake fillets brining. Effect on mass transfer kinetics, texture and colour von Tomac, Alejandra, Rodríguez Mallo, Sofía, Perez, Silvina, Garcia Loredo, Analía Belén, Yeannes, María Isabel

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Determination of the moisture sorption behavior of osmotically dehydrated mackerel fillets by means of binary and ternary solutions von Agustinelli, Silvina Paola, Salvadori, Viviana Olga, Yeannes, Maria Isabel

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Mathematical modeling of mass transfer kinetics during salting procedures of hake fillets von Marchetti, Marion Daniela, Gomez, Paula Luisina, Yeannes, María Isabel, Garcia Loredo, Analia Belen

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New insights into halophilic prokaryotes isolated from salting–ripening anchovies (Engraulis anchoita) process focused on histamine-degrading strains von Perez, Silvina, Murialdo, Silvia Elena, Ameztoy, Irene Mabel, Zaritzky, Noemí Elisabet, Yeannes, María Isabel

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Psychophysical estimation of acid intensity and determination of sweet-acid interaction in a fish paste containing glycerol von Sánchez Pascua, Gabriela Leonor(Universidad Nacional Mar del Plata Grupo de Investigación Preservación y Calidad de Alimentos Comisión de Investigaciones Científicas de la Prov. de Buenos Aires), Casales, Maria Rosa(Universidad Nacional Mar del Plata Grupo de Investigación Preservación y Calidad de Alimentos Consejo Nacional de Investigaciones Científicas y Técnicas,Universidad Nacional de Mar del Plata Facultad de Ingeniería Departamento de Química y Alimentos), Yeannes, Maria Isabel(Universidad Nacional Mar del Plata Grupo de Investigación Preservación y Calidad de Alimentos Consejo Nacional de Investigaciones Científicas y Técnicas,Universidad Nacional de Mar del Plata Facultad de Ingeniería Departamento de Química y Alimentos,Universidad Católica Argentina Facultad de Ciencias Agrarias)

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Acid and salt uptake during the marinatig process of Engraulis anchoita fillets influence of the solution: fish ratio and agitation von Capaccioni, María Eugenia, Casales, María Rosa, Yeannes, María Isabel

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Analysis of applicability of Peleg model to the cooking-infusion of mackerel (Scomber japonicus) slices von Checmarev, Gerardo, Casales, María Rosa, Yeannes, María Isabel

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Effect of Frozen Storage on Biochemical Changes and Fatty Acid Composition of Mackerel (Scomber japonicus) Muscle von Paola, Agustinelli Silvina, Isabel, Yeannes Maria

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Effect of Frozen Storage on Biochemical Changes and Fatty Acid Composition of Mackerel (Scomber japonicus) Muscle von Paola, Agustinelli Silvina, Isabel, Yeannes Maria

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Culture alternative medium for the growth of extreme halophilic bacteria in fish products von Yeannes, María Isabel, Ameztoy, Irene Mabel, Ramirez, Elida Elvia, Felix, Mónica María

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Modifications in the chemical compounds and sensorial attributes of Engraulis anchoita fillet during marinating process von Yeannes, Maria Isabel, Casales, Maria Rosa

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Kinetics of color change of osmotically dehydrated chub mackerel (Scomber japonicus) during storage at different temperatures von CHECMAREV, Gerardo, CASALES, María Rosa, YEANNES, María Isabel

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