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Silvina Cecilia Andres
Silvina Cecilia Andres
Profesor de Industrias Alimentarias, Facultad de Ciencias Exactas, Universidad Nacional de La Plata
Dirección de correo verificada de biol.unlp.edu.ar - Página principal
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Storage stability of low-fat chicken sausages
SC Andres, ME Garcıa, NE Zaritzky, AN Califano
Journal of food Engineering 72 (4), 311-319, 2006
1772006
Storage stability of low-fat chicken sausages
SC Andres, ME Garcıa, NE Zaritzky, AN Califano
Journal of food Engineering 72 (4), 311-319, 2006
1772006
The effect of whey protein concentrates and hydrocolloids on the texture and colour characteristics of chicken sausages
S Andrès, N Zaritzky, A Califano
International journal of food science & technology 41 (8), 954-961, 2006
1072006
Low-fat meat sausages with fish oil: Optimization of milk proteins and carrageenan contents using response surface methodology
L Marchetti, SC Andres, AN Califano
Meat Science 96 (3), 1297-1303, 2014
772014
Antimicrobial action and effects on beef quality attributes of a gaseous ozone treatment at refrigeration temperatures
FC Cárdenas, S Andres, L Giannuzzi, N Zaritzky
Food Control 22 (8), 1442-1447, 2011
742011
Effect of type of emulsifiers and antioxidants on oxidative stability, colour and fatty acid profile of low-fat beef burgers enriched with unsaturated fatty acids and phytosterols
SCP Forell, N Ranalli, NE Zaritzky, SC Andrés, AN Califano
Meat Science 86 (2), 364-370, 2010
672010
Innovations in the development of healthier chicken sausages formulated with different lipid sources
SC Andrés, NE Zaritzky, AN Califano
Poultry Science 88 (8), 1755-1764, 2009
582009
Textural and thermal properties of low-lipid meat emulsions formulated with fish oil and different binders
L Marchetti, SC Andres, AN Califano
LWT-Food Science and Technology 51 (2), 514-523, 2013
532013
Bacterial nanocellulose as novel additive in low-lipid low-sodium meat sausages. Effect on quality and stability
L Marchetti, B Muzzio, P Cerrutti, SC Andrés, AN Califano
Food Structure 14, 52-59, 2017
432017
Stress relaxation characteristics of low-fat chicken sausages made in Argentina
SC Andrés, NE Zaritzky, AN Califano
Meat science 79 (3), 589-594, 2008
432008
Partial replacement of wheat flour by pecan nut expeller meal on bakery products. Effect on muffins quality
L Marchetti, AN Califano, SC Andres
Lwt 95, 85-91, 2018
412018
Physicochemical and rheological characterization of “dulce de leche”
N Ranalli, SC Andrés, AN Califano
Journal of Texture Studies 43 (2), 115-123, 2012
392012
Mathematical modeling of microbial growth in packaged refrigerated orange juice treated with chemical preservatives
SC Andres, L Giannuzzi, NE Zaritzky
Journal of Food Science 66 (5), 724-728, 2001
392001
Sodium-reduced lean sausages with fish oil optimized by a mixture design approach
L Marchetti, N Argel, SC Andres, AN Califano
Meat Science 104, 67-77, 2015
352015
The effect of temperature on microbial growth in apple cubes packed in film and preserved by use of orange juice
SC Andrés, L Giannuzzi, NE Zaritzky
International journal of food science & technology 39 (9), 927-933, 2004
292004
Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low‐fat burgers
NS Argel, N Ranalli, AN Califano, SC Andrés
Journal of the Science of Food and Agriculture 100 (10), 3932-3941, 2020
172020
Characterization of pecan nut expeller cake and effect of storage on its microbiological and oxidative quality
L Marchetti, LM Romero, SC Andres, AN Califano
Instituto de la Grasa, 2017
162017
Effect of bacterial nanocellulose addition on the rheological properties of gluten-free muffin batters
L Marchetti, SC Andres, P Cerruti, AN Califano
Food Hydrocolloids 98, 105315, 2020
152020
Dulce de leche‐like product enriched with emulsified pecan oil: Assessment of physicochemical characteristics, quality attributes, and shelf‐life
N Ranalli, SC Andres, AN Califano
European Journal of Lipid Science and Technology 119 (7), 1600377, 2017
152017
Quality parameters of packaged refrigerated apple cubes in orange juice
SC Andres, L Giannuzzi, NE Zaritzky
LWT-Food Science and Technology 35 (8), 670-679, 2002
122002
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