| Glass transition temperatures and some physical and sensory changes in stored spray-dried encapsulated flavors BC Carolina, S Carolina, MC Zamora, C Jorge LWT-Food Science and Technology 40 (10), 1792-1797, 2007 | 53 | 2007 |
| Relationships between colour parameters, phenolic content and sensory changes of processed blueberry, elderberry and blackcurrant commercial juices CB Casati, V Sánchez, R Baeza, N Magnani, P Evelson, MC Zamora International journal of food science & technology 47 (8), 1728-1736, 2012 | 48 | 2012 |
| Thermal degradation kinetics of monomeric anthocyanins, colour changes and storage effect in elderberry juices CB Casati, R Baeza, V Sanchez, A Catalano, P López, MC Zamora Journal of Berry Research 5 (1), 29-39, 2015 | 38 | 2015 |
| Physicochemical properties and bioactive compounds content in encapsulated freeze-dried powders obtained from blueberry, elderberry, blackcurrant and maqui berry CB Casati, R Baeza, V Sánchez Journal of Berry Research 9 (3), 431-447, 2019 | 25 | 2019 |
| Glass transition temperatures and some physical and sensory changes in stored spray-dried encapsulated flavors C Busso Casati, C Schebor, MC Zamora, J Chirife Food science and technology 40, 2007 | 21 | 2007 |
| Comparison of the kinetics of monomeric anthocyanins loss and color changes in thermally treated Blackcurrant,Maqui Berry and Blueberry pulps from Argentina. C Busso Casati, R Baeza, V Sanchez Journal of Berry Research, 2016 | 16 | 2016 |
| Estabilidad de polifenoles y caracterización físico-química y sensorial en pulpas de frutos rojos en relación a los procesos tecnológicos para la obtención de alimentos e … CI Busso Casati Universidad de Buenos Aires, Facultad de Farmacia y Bioquímica- Universidad …, 2016 | 15* | 2016 |
| Physicochemical properties and anthocyanin content of commercially manufactured elderberry jams from Patagonia (Argentina) R Baeza, C Busso, V Sanchez, P López, J Chirife International Journal of Food Engineering 20 (1), 17-26, 2024 | | 2024 |
| Obtención de productos deshidratados en base a frutos rojos y cerezas R Baeza, V Sánchez, CB Casati ICU. Investigación, Ciencia y Universidad 3 (4), 42-42, 2019 | | 2019 |
| Estudio de la cinética de degradación de antocianinas y color durante el almacenamiento de jugos de cassis y sauco C Busso Casati, VE Sanchez, R Baeza Ministerio de Ciencia y Tecnología de la provincia de Córdoba, 2017 | | 2017 |
| Estudio de la cinética de degradación de antocianinas y color durante el almacenamiento de jugos de cassis y sauco. C Busso, V Sanchez, R Baeza Actas del VI Congreso Internacional de Ciencia y Tecnología de los Alimentos …, 2016 | | 2016 |
| Estudio de propiedades físico-químicas y sensoriales de jugos comerciales de arándano y sauco almacenados a 40°C. C Busso Casati, V Sanchez, R Baeza, N Magnani, P Evelson, MC Zamora Actas del Congreso de Ingeniería 2010. Argentina. Congreso Mundial y …, 2010 | | 2010 |
| Evaluation of color changes (instrumental and sensorial) of comercial pasteurized juices of Cranberry (arándano), Elderberry (sauco) and Blackcurrant (cassis) -from El Bolsón … C Busso Casati, R Baeza, V Sanchez, MC Zamora Actas del Congreso AIC 2010. Color and Food. From the Farm to the table …, 2010 | | 2010 |
| Glass transition temperatures and some physical and sensory changes in stored spray-dried encapsulated flavors. B Casati Carolina, S Carolina, MC Zamora, C Jorge | | 2007 |
| Obtención de productos deshidratados en base a frutos rojos y cerezas: Obtaining dehydrated products based on red fruits and cherries R Baeza, V Sánchez, C Busso Casati Editorial UMaza, 0 | | |
Rosa BaezaProfesor de Ingenieria de Alimentos, Pontificia Universidad Catolica ArgentinaDirección de correo verificada de uca.edu.ar
