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Cucumis
7
"Butternut and beetroot pectins: Characterization and functional properties" (2013) Fissore, E.N.; Rojas, A.M.; Gerschenson, L.N.; Williams, P.A. Food Hydrocolloids. 31(2):172-182
"Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits" (2011) Agudelo Laverde, L.M.; Acevedo, N.C.; Schebor, C.; Buera, M.D.P. LWT - Food Science and Technology. 44(4):963-968
"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 immersion and turgor pressure change on mechanical properties of pumpkin (Cucumis moschata, Duch.)" (2006) Pla, M.D.E.; Delbon, M.; Rojas, A.M.; Gerschenson, L.N. Journal of the Science of Food and Agriculture. 86(15):2628-2637
"Chemical and biochemical changes of pumpkin (Cucumis moschata, Duch) tissue in relation to osmotic stress" (2005) De Escalada Pla, M.F.;Ponce, N.M.;Wider, M.E. (...)Gerschenson, L.N. Journal of the Science of Food and Agriculture. 85(11):1852-1860
"Textural, histological and biochemical changes in cucumber (Cucumis sativus L) due to immersion and variations in turgor pressure" (2003) Sajnín, C.; Gamba, G.; Gerschenson, L.N.; Rojas, A.M. Journal of the Science of Food and Agriculture. 83(7):731-740
"Turgor pressure effects on textural behavior of honeydew melon" (2001) Rojas, A.M.; Castro, M.A.; Alzamora, S.M.; Gerschenson, L.N. Journal of Food Science. 66(1):111-117