Mathematical analysis of microwave heating process von Campañone, L.A., Zaritzky, N.E.

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Study on microstructure and physical properties of composite films based on chitosan and methylcellulose von Pinotti, A., García, M.A., Martino, M.N., Zaritzky, N.E.

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Biodegradation of bisphenol A and its metabolic intermediates by activated sludge: Stoichiometry and kinetics analysis von Ferro Orozco, A.M., Contreras, E.M., Zaritzky, N.E.

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Biodegradation of bisphenol-A (BPA) in activated sludge batch reactors: Analysis of the acclimation process von Ferro Orozco, A.M., Lobo, C.C., Contreras, E.M., Zaritzky, N.E.

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Biological Cr(VI) removal coupled with biomass growth, biomass decay, and multiple substrate limitation von Contreras, E.M., Ferro Orozco, A.M., Zaritzky, N.E.

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Microstructure analysis of high pressure induced gelatinization of maize starch in the presence of hydrocolloids von Schneider Teixeira, A., Deladino, L., García, M.A., Zaritzky, N.E., Sanz, P.D., Molina-García, A.D.

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Lipid Addition to Improve Barrier Properties of Edible Starch-based Films and Coatings von García, M.A., Martino, M.N., Zaritzky, N.E.

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Effect of type of emulsifiers and antioxidants on oxidative stability, colour and fatty acid profile of low-fat beef burgers enriched with unsaturated fatty acids and phytosterols von Pennisi Forell, S.C., Ranalli, N., Zaritzky, N.E., Andrés, S.C., Califano, A.N.

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Storage stability of low-fat chicken sausages von Andrés, S.C., Garcı́a, M.E., Zaritzky, N.E., Califano, A.N.

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Mathematical modelling of microbial growth in ground beef from Argentina. Effect of lactic acid addition, temperature and packaging film von Cárdenas, F. Coll, Giannuzzi, L., Zaritzky, N.E.

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Cr(Vi) reduction capacity of activated sludge as affected by nitrogen and carbon sources, microbial acclimation and cell multiplication von Orozco, A.M. Ferro, Contreras, E.M., Zaritzky, N.E.

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Innovations in the development of healthier chicken sausages formulated with different lipid sources von Andrés, S.C, Zaritzky, N.E, Califano, A.N

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Effects of combining biological treatment and activated carbon on hexavalent chromium reduction von Orozco, A.M. Ferro, Contreras, E.M., Zaritzky, N.E.

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Comparison of the deep frying process in coated and uncoated dough systems von Suárez, R. Bertolini, Campañone, L.A., García, M.A., Zaritzky, N.E.

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Effects of locust bean, xanthan and guar gums on the ice crystals of a sucrose solution frozen at high pressure von Fernández, P.P., Martino, M.N., Zaritzky, N.E., Guignon, B., Sanz, P.D.

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Size and location of ice crystals in pork frozen by high-pressure-assisted freezing as compared to classical methods von Martino, M.N., Otero, L., Sanz, P.D., Zaritzky, N.E.

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Synthesis and characterization of functional calcium-phosphate-chitosan adsorbents for fluoride removal from water von Lobo, C.C., Colman Lerner, J.E., Bertola, N.C., Zaritzky, N.E.

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Antioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseed von Pouzo, L.B., Descalzo, A.M., Zaritzky, N.E., Rossetti, L., Pavan, E.

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Effects of controlled storage on thermal, mechanical and barrier properties of plasticized films from different starch sources von Mali, Suzana, Grossmann, Maria Victória E., García, Maria A., Martino, Miriam N., Zaritzky, Noemi E.

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Barrier, mechanical and optical properties of plasticized yam starch films von Mali, Suzana, Grossmann, Maria Victória E., Garcı́a, Maria A., Martino, Miriam N., Zaritzky, Noemi E.

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