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Gerschenson, Lía Noemí
92
Food Science and Technology International
5
"Sorbate destruction and non-enzymatic browning in model aqueous systems " (1997) Campos, C.A.; Alzamora, S.M.; Gerschenson, L.N. Food Science and Technology International. 3(6):405-411
"Flow behaviour of processed banana purée " (1997) Guerrero, S.; Alzamora, S.M.; Gerschenson, L.N. Food Science and Technology International. 3(2):103-111
"Interactions Between Additives: Its Effect on Sorbate Stability and Z. bailii Minimum Inhibitory Concentration in Model Aqueous Systems Resembling Salad Dressings" (2002) Castro, M.; Garro, O.; Campos, C.A.; Gerschenson, L.N. Food Science and Technology International. 8(1):33-39
"Characterisation of fiber obtained from pumpkin (cucumis moschata duch.) mesocarp through enzymatic treatment" (2007) Fissore, E.N.;Ponce, N.M.;Stortz, C.A. (...)Gerschenson, L.N. Food Science and Technology International. 13(2):141-151
"Effect of gamma irradiation and storage time on microbial growth and physicochemical characteristics of pumpkin (Cucurbita Moschata Duchesne ex Poiret) puree" (2014) Gliemmo, M.F.;Latorre, M.E.;Narvaiz, P. (...)Gerschenson, L.N. Food Science and Technology International. 20(1):71-80