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Noemi Zaritzky
Noemi Zaritzky
Full Professor Faculty of Engineering Univ. Nacional de La Plata Argentina. Superior Researcher
Dirección de correo verificada de ing.unlp.edu.ar
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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
5822000
Microstructural characterization of yam starch films
S Mali, MVE Grossmann, MA Garcia, MN Martino, NE Zaritzky
Carbohydrate Polymers 50 (4), 379-386, 2002
4762002
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
4442006
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
4202004
Microstructural characterization of plasticized starch‐based films
MA García, MN Martino, NE Zaritzky
Starch‐Stärke 52 (4), 118-124, 2000
3422000
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
3242002
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
3151998
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
3052005
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
2812005
Mathematical analysis of microwave heating process
LA Campanone, NE Zaritzky
Journal of Food Engineering 69 (3), 359-368, 2005
2752005
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
2711998
Film forming capacity of chemically modified corn starches
OV López, MA García, NE Zaritzky
Carbohydrate polymers 73 (4), 573-581, 2008
2452008
Characterization of composite hydrocolloid films
MA Garcı́a, A Pinotti, MN Martino, NE Zaritzky
Carbohydrate polymers 56 (3), 339-345, 2004
2322004
Diffusion of sodium chloride in pork tissue
N Graiver, A Pinotti, A Califano, N Zaritzky
Journal of Food Engineering 77 (4), 910-918, 2006
2112006
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
2032007
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
1972010
Storage stability of low-fat chicken sausages
SC Andres, ME Garcıa, NE Zaritzky, AN Califano
Journal of food Engineering 72 (4), 311-319, 2006
1902006
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
1901994
Histological measurements of ice in frozen beef
A Bevilacqua, NE Zaritzky, A Calvelo
International Journal of Food Science & Technology 14 (3), 237-251, 1979
1811979
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
1752000
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