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Edible coating
8
"Novel strategies for fortifying vegetable matrices with iron and Lactobacillus casei simultaneously" (2017) Genevois, C.; de Escalada Pla, M.; Flores, S. LWT - Food Science and Technology. 79:34-41
"Stabilization of L-(+)-ascorbic acid in an iron fortified vegetable product (Cucurbita Moschata duchesne ex poiret) using an alginate coating" (2017) De’Nobili, M.D.;Genevois, C.;Rojas, A.M. (...)De Escalada Pla, M. Ascorbic Acid: Properties, Synthesis and Applications:106-122
"Application of edible coatings to improve global quality of fortified pumpkin" (2016) Genevois, C.E.; De Escalada Pla, M.F.; Flores, S.K. Innovative Food Science and Emerging Technologies. 33:506-514
"Application of edible coatings to improve global quality of fortified pumpkin" (2016) Genevois, C.E.; De Escalada Pla, M.F.; Flores, S.K. Innovative Food Science and Emerging Technologies. 33:506-514
"Application of edible coatings in minimally processed sweet potatoes (Ipomoea batatas L.) to prevent enzymatic browning" (2014) Ojeda, G.A.; Sgroppo, S.C.; Zaritzky, N.E. International Journal of Food Science and Technology. 49(3):876-883
"Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue" (2014) Genevois, C.; Flores, S.; De Escalada Pla, M. LWT - Food Science and Technology. 58(2):563-570
"Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue" (2014) Genevois, C.; Flores, S.; De Escalada Pla, M. LWT - Food Science and Technology. 58(2):563-570
"Application of edible coatings in minimally processed sweet potatoes (Ipomoea batatas L.) to prevent enzymatic browning" (2013) Ojeda, G.A.; Sgroppo, S.C.; Zaritzky, N.E. International Journal of Food Science and Technology