Noemi Zaritzky
Noemi Zaritzky
Full Professor Faculty of Engineering Universidad Nacional de La Plata Argentina. Superior
Dirección de correo verificada de ing.unlp.edu.ar
Título
Citado por
Citado por
Año
Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products
G Smit, BA Smit, WJM Engels
FEMS microbiology reviews 29 (3), 591-610, 2005
7802005
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
4812000
Edible films and coatings for food applications
ME Embuscado, KC Huber
Springer, 2009
4382009
Microstructural characterization of yam starch films
S Mali, MVE Grossmann, MA Garcia, MN Martino, NE Zaritzky
Carbohydrate Polymers 50 (4), 379-386, 2002
4002002
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
3662006
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
3292004
Microstructural characterization of plasticized starch‐based films
MA García, MN Martino, NE Zaritzky
Starch‐Stärke 52 (4), 118-124, 2000
2972000
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
2782002
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
2731998
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
2482005
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
2401998
Mathematical analysis of microwave heating process
LA Campanone, NE Zaritzky
Journal of Food Engineering 69 (3), 359-368, 2005
2202005
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
2122005
Film forming capacity of chemically modified corn starches
OV López, MA García, NE Zaritzky
Carbohydrate polymers 73 (4), 573-581, 2008
2032008
Handbook of frozen food processing and packaging
DW Sun
CRC press, 2016
1932016
Characterization of composite hydrocolloid films
MA Garcı́a, A Pinotti, MN Martino, NE Zaritzky
Carbohydrate polymers 56 (3), 339-345, 2004
1922004
Diffusion of sodium chloride in pork tissue
N Graiver, A Pinotti, A Califano, N Zaritzky
Journal of Food Engineering 77 (4), 910-918, 2006
1792006
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
1701994
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
1642007
Histological measurements of ice in frozen beef
A Bevilacqua, NE Zaritzky, A Calvelo
International Journal of Food Science & Technology 14 (3), 237-251, 1979
1631979
El sistema no puede realizar la operación en estos momentos. Inténtalo de nuevo más tarde.
Artículos 1–20