| Lipid addition to improve barrier properties of edible starch‐based films and coatings MA Garcia, MN Martino, NE Zaritzky Journal of food science 65 (6), 941-944, 2000 | 625 | 2000 |
| Microstructural characterization of yam starch films S Mali, MVE Grossmann, MA Garcia, MN Martino, NE Zaritzky Carbohydrate Polymers 50 (4), 379-386, 2002 | 529 | 2002 |
| Effects of controlled storage on thermal, mechanical and barrier properties of plasticized films from different starch sources S Mali, MVE Grossmann, MA García, MN Martino, NE Zaritzky Journal of food engineering 75 (4), 453-460, 2006 | 509 | 2006 |
| Barrier, mechanical and optical properties of plasticized yam starch films S Mali, MVE Grossmann, MA Garcı́a, MN Martino, NE Zaritzky Carbohydrate Polymers 56 (2), 129-135, 2004 | 464 | 2004 |
| Microstructural characterization of plasticized starch‐based films MA García, MN Martino, NE Zaritzky Starch‐Stärke 52 (4), 118-124, 2000 | 389 | 2000 |
| Plasticized Starch-Based Coatings To Improve Strawberry (Fragaria × Ananassa) Quality and Stability MA García, MN Martino, NE Zaritzky Journal of Agricultural and Food Chemistry 46 (9), 3758-3767, 1998 | 360 | 1998 |
| Physicochemical and microstructural characterization of films prepared by thermal and cold gelatinization from non-conventional sources of starches CA Romero-Bastida, LA Bello-Pérez, MA García, MN Martino, ... Carbohydrate Polymers 60 (2), 235-244, 2005 | 347 | 2005 |
| Mechanical and thermal properties of yam starch films S Mali, MVE Grossmann, MA Garcı́a, MN Martino, NE Zaritzky Food Hydrocolloids 19 (1), 157-164, 2005 | 346 | 2005 |
| Edible coatings from cellulose derivatives to reduce oil uptake in fried products MA Garcıa, C Ferrero, N Bertola, M Martino, N Zaritzky Innovative Food Science & Emerging Technologies 3 (4), 391-397, 2002 | 343 | 2002 |
| Mathematical analysis of microwave heating process LA Campanone, NE Zaritzky Journal of Food Engineering 69 (3), 359-368, 2005 | 301 | 2005 |
| Size and location of ice crystals in pork frozen by high-pressure-assisted freezing as compared to classical methods MN Martino, L Otero, PD Sanz, NE Zaritzky Meat science 50 (3), 303-313, 1998 | 294 | 1998 |
| Film forming capacity of chemically modified corn starches OV López, MA García, NE Zaritzky Carbohydrate polymers 73 (4), 573-581, 2008 | 279 | 2008 |
| Characterization of composite hydrocolloid films MA Garcı́a, A Pinotti, MN Martino, NE Zaritzky Carbohydrate polymers 56 (3), 339-345, 2004 | 240 | 2004 |
| Physicochemical characterization of chemically modified corn starches related to rheological behavior, retrogradation and film forming capacity OV López, NE Zaritzky, MA García Journal of food engineering 100 (1), 160-168, 2010 | 231 | 2010 |
| Diffusion of sodium chloride in pork tissue N Graiver, A Pinotti, A Califano, N Zaritzky Journal of Food Engineering 77 (4), 910-918, 2006 | 226 | 2006 |
| Study on microstructure and physical properties of composite films based on chitosan and methylcellulose A Pinotti, MA Garcia, MN Martino, NE Zaritzky Food Hydrocolloids 21 (1), 66-72, 2007 | 218 | 2007 |
| Storage stability of low-fat chicken sausages SC Andres, ME Garcıa, NE Zaritzky, AN Califano Journal of food Engineering 72 (4), 311-319, 2006 | 217 | 2006 |
| Corn starch‐xanthan gum interaction and its effect on the stability during storage of frozen gelatinized suspension C Ferrero, MN Martino, NE Zaritzky Starch‐Stärke 46 (8), 300-308, 1994 | 202 | 1994 |
| Physicochemical, water vapor barrier and mechanical properties of corn starch and chitosan composite films MA Garcia, A Pinotti, NE Zaritzky Starch‐Stärke 58 (9), 453-463, 2006 | 198 | 2006 |
| Preservation of microstructure in peach and mango during high‐pressure‐shift freezing L Otero, M Martino, N Zaritzky, M Solas, PD Sanz Journal of Food Science 65 (3), 466-470, 2000 | 191 | 2000 |
Leda GiannuzziProfesora InvestigadoraDirección de correo verificada de biol.unlp.edu.ar
