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Gerschenson, Lía Noemí
92
Journal of Food Science
6
"Structural Collapse and Volatile Retention During Heating and Rehumidification of Freeze‐Dried Tomato Juice" (1981) GERSCHENSON, L.N.; BARTHOLOMAI, G.B.; CHIRIFE, J. Journal of Food Science. 46(5):1552-1556
"Stability of Sorbic Acid in Model Food Systems of Reduced Water Activity: Sugar Solutions" (1986) Gerschenson, L.N.; Alzamora, S.M.; Chirife, J. Journal of Food Science. 51(4):1028-1031
"Effect of thermal treatment on the rheological pattern and composition of dry bean flour soluble extracts" (1986) Gerschenson, L.N.; Bartholomai, G.B. Journal of Food Science. 51(4):1085-1086
"Interaction between potassium sorbate and aspartame in aqueous model sugar systems" (2001) Gliemmo, M.F.; Campos, C.A.; Gerschenson, L.N. Journal of Food Science. 66(3):428-431
"Contribution of cellular structure to the large and small deformation rheological behavior of kiwifruit" (2002) Rojas, A.M.; Delbon, M.; Marangoni, A.G.; Gerschenson, L.N. Journal of Food Science. 67(6):2143-2148
"Effect of sweet humectants on stability and antimicrobial action of sorbates" (2004) Gliemmo, M.F.; Campos, C.A.; Gerschenson, L.N. Journal of Food Science. 69(2):FMS39-FMS44