Search Results - Polenta, Gustavo Alberto

Capítulo 8 - Aprovechamiento de subproductos frutihortícolas como alternativa para la prevención de PDA by Polenta, Gustavo Alberto

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No lo elimine, transfórmelo by Polenta, Gustavo Alberto

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¿Qué tan grave es el desperdicio de alimentos en el mundo? by Polenta, Gustavo Alberto

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Alimentos personalizados para adultos mayores. by Polenta, Gustavo Alberto, Leal, Marcela

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Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches by Denoya, Gabriela Inés, Vaudagna, Sergio Ramon, Polenta, Gustavo Alberto

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Influence of alternating air injection on the color and “alambrado” of natural black olives cv. Arauco, as compared with the traditional Argentine method by Juarez, Julio Ariel, Denoya, Gabriela Inés, Polenta, Gustavo Alberto

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Vegetales mínimamente procesados: frescos y saludables. by Denoya, Gabriela Inés, Colletti, Analia Cecilia, Polenta, Gustavo Alberto

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Effect of processing on the detectability of pecan proteins assessed by immunological and proteomic tools by Polenta, Gustavo Alberto, Weber, Dorcas, Godefroy Benrejeb, Samuel, Abbott, Michael

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Combined pre-storage heat treatment and controlled atmosphere storage reduced internal breakdown of ‘Flavorcrest’ peach by Murray, Ricardo Ernesto, Lucangeli, Carlos, Polenta, Gustavo Alberto, Budde, Claudio Olaf

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Golpe de altas temperaturas aplicado en poscosecha afectó la calidad de melocotón by Budde, Claudio Olaf, Lucangeli, Carlos, Polenta, Gustavo Alberto, Murray, Ricardo Ernesto

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Uso de Sorbato de Potasio y de Metil‑parabeno para mejorar la conservación de maíz dulce by Polenta, Gustavo Alberto, Lucangeli, Carlos, Budde, Claudio Olaf, Murray, Ricardo Ernesto

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Comparison of different analytical methods to evaluate the heat shock protein (HSP) response in fruits. Application to tomatoes subjected to stress treatments by Polenta, Gustavo Alberto, Guidi, Silvina Mabel, Ambrosi, Vanina, Denoya, Gabriela Inés

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Novel Applications of Gamma Irradiation on Fruit Processing by Colletti, Analia Cecilia, Denoya, Gabriela Inés, Vaudagna, Sergio Ramon, Polenta, Gustavo Alberto

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High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins by Ambrosi, Vanina, Polenta, Gustavo Alberto, Gonzalez, Claudia Beatriz, Ferrari, G., Maresca, P.

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Use of brillant blue dye on canned cherries by Maldonado, Mariela, Zanonc, Marianela, Polenta, Gustavo Alberto, Denoya, Gabriela Inés, Sanow, Luis Claudio

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Evaluation of Biochemical and Quality Attributes to Monitor the Application of Heat and Cold Treatments in Tomato Fruit (Lycopersicon Esculentum Mill.) by Polenta, Gustavo Alberto, Budde, Claudio Olaf, Sivakumar, Dharini, Nanni, Mariana, Guidi, Silvina Mabel

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Comparison of the Contents of Bioactive Compounds and Quality Parameters in Selected Mango Cultivars by Sellamuthu, Periyar Selvam, Denoya, Gabriela Inés, Sivakumar, Dharini, Polenta, Gustavo Alberto, Soundy, Puffy

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Biochemical and microstructural assessment of minimally processed peaches subjected to high-pressure processing : implications on the freshness condition by Denoya, Gabriela Inés, Polenta, Gustavo Alberto, Vaudagna, Sergio Ramon, Nanni, Mariana, Apóstolo, Nancy Mariel

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Assessment of the Efficiency of Technological Processes to Modify Whey Protein Antigenicity by Ambrosi, Vanina, Guidi, Silvina Mabel, Primrose, Debora Marina, Gonzalez, Claudia Beatriz, Polenta, Gustavo Alberto

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Desarrollo de barra de nuez pecan con cereales by Guidi, Silvina Mabel, Gomez, Andrea Gisella, Polenta, Gustavo Alberto, Lopez, M.C., Blasco, R.

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