| 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 | 809 | 2005 |
| 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 | 490 | 2000 |
| Edible films and coatings for food applications ME Embuscado, KC Huber Springer, 2009 | 451 | 2009 |
| Microstructural characterization of yam starch films S Mali, MVE Grossmann, MA Garcia, MN Martino, NE Zaritzky Carbohydrate Polymers 50 (4), 379-386, 2002 | 414 | 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 | 373 | 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 | 346 | 2004 |
| Microstructural characterization of plasticized starch‐based films MA García, MN Martino, NE Zaritzky Starch‐Stärke 52 (4), 118-124, 2000 | 298 | 2000 |
| 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 | 278 | 2002 |
| Plasticized Starch-Based Coatings To Improve Strawberry (Fragaria × Ananassa) Quality and Stability MA Garcia, MN Martino, NE Zaritzky Journal of Agricultural and Food Chemistry 46 (9), 3758-3767, 1998 | 275 | 1998 |
| 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 | 258 | 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 | 254 | 1998 |
| Mathematical analysis of microwave heating process LA Campanone, NE Zaritzky Journal of Food Engineering 69 (3), 359-368, 2005 | 233 | 2005 |
| 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 | 223 | 2005 |
| Film forming capacity of chemically modified corn starches OV López, MA García, NE Zaritzky Carbohydrate polymers 73 (4), 573-581, 2008 | 209 | 2008 |
| Handbook of frozen food processing and packaging DW Sun CRC press, 2016 | 205 | 2016 |
| Characterization of composite hydrocolloid films MA Garcı́a, A Pinotti, MN Martino, NE Zaritzky Carbohydrate Polymers 56 (3), 339-345, 2004 | 195 | 2004 |
| Diffusion of sodium chloride in pork tissue N Graiver, A Pinotti, A Califano, N Zaritzky Journal of Food Engineering 77 (4), 910-918, 2006 | 181 | 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 | 175 | 1994 |
| Histological measurements of ice in frozen beef A Bevilacqua, NE Zaritzky, A Calvelo International Journal of Food Science & Technology 14 (3), 237-251, 1979 | 173 | 1979 |
| Storage stability of low-fat chicken sausages SC Andrés, ME Garcıa, NE Zaritzky, AN Califano Journal of food Engineering 72 (4), 311-319, 2006 | 169 | 2006 |
Leda GiannuzziProfesora InvestigadoraDirección de correo verificada de biol.unlp.edu.ar
