Showing 1 - 20 results of 55 for search 'Denoya, Gabriela Inés', query time: 0.04s Refine Results
  1. 1
    Efecto de las altas presiones hidrostáticas sobre la calidad y vida útil de duraznos mínimamente procesados. Aspectos bioquímicos, fisicoquímicos, higiénico-sanitarios, nutricionales y sensoriales
    by Denoya, Gabriela Inés
    Published 2015
    info:ar-repo/semantics/tesis doctoral biblioteca
    INTA AR


    Saved in:


  2. 2
    Effects of postharvest pulsed light treatments on the quality and antioxidant properties of persimmons during storage
    info:ar-repo/semantics/artículo biblioteca
    INTA AR


    Saved in:



  3. 3
    Chapter 12 - HPP of fruit and vegetable products: Impact on quality and applications
    by Denoya, Gabriela Inés, Xia, Qiang, Xie, Fan
    Published 2020-09-04
    info:ar-repo/semantics/parte de libro biblioteca
    INTA AR


    Saved in:



  4. 4
    Application of Direct and Indirect Non-thermal Plasma in the Development of Ready-to-Eat Foods
    info:ar-repo/semantics/artículo biblioteca
    INTA AR


    Saved in:



  5. 5
    Snack a partir de rodajas de remolacha de bajo contenido lipídico fortificado con hierro
    info:ar-repo/semantics/artículo biblioteca
    INTA AR


    Saved in:


  6. 6
    Influence of alternating air injection on the color and “alambrado” of natural black olives cv. Arauco, as compared with the traditional Argentine method
    info:ar-repo/semantics/artículo biblioteca
    INTA AR


    Saved in:



  7. 7
    Vegetales mínimamente procesados: frescos y saludables.
    info:ar-repo/semantics/artículo biblioteca
    INTA AR


    Saved in:


  8. 8
    Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches
    info:ar-repo/semantics/artículo biblioteca
    INTA AR


    Saved in:



  9. 9
    Comparison of different analytical methods to evaluate the heat shock protein (HSP) response in fruits. Application to tomatoes subjected to stress treatments
    info:ar-repo/semantics/artículo biblioteca
    INTA AR


    Saved in:



  10. 10
    Application of non-thermal technologies as a stress factor to increase the content of health-promoting compounds of minimally processed fruits and vegetables
    info:ar-repo/semantics/artículo biblioteca
    INTA AR


    Saved in:



  11. 11
    Novel Applications of Gamma Irradiation on Fruit Processing
    info:ar-repo/semantics/artículo biblioteca
    INTA AR


    Saved in:



  12. 12
    Carnes y proteínas vegetales: hábitos de consumo y percepción de la población argentina.
    info:ar-repo/semantics/documento de conferencia biblioteca
    INTA AR


    Saved in:

  13. 13
    Comparison of the Contents of Bioactive Compounds and Quality Parameters in Selected Mango Cultivars
    info:ar-repo/semantics/artículo biblioteca
    INTA AR


    Saved in:



  14. 14
    Use of brillant blue dye on canned cherries
    info:eu-repo/semantics/article biblioteca
    INTA AR


    Saved in:


  15. 15
    Chapter 1 - An overview of the potential applications based on HPP mechanism
    info:ar-repo/semantics/parte de libro biblioteca
    INTA AR


    Saved in:



  16. 16
    Biochemical and microstructural assessment of minimally processed peaches subjected to high-pressure processing : implications on the freshness condition
    info:ar-repo/semantics/artículo biblioteca
    INTA AR


    Saved in:



  17. 17
    Microbiological, antioxidant and physicochemical stability of a fruit and vegetable smoothie treated by high pressure processing and stored at room temperature
    info:ar-repo/semantics/artículo biblioteca
    INTA AR


    Saved in:



  18. 18
    Quality preservation and safety ensurement of a vegetable smoothie by high-pressure processing
    info:ar-repo/semantics/artículo biblioteca
    INTA AR


    Saved in:



  19. 19
    Effect of different drying conditions on volatile compounds of Canelo pepper (Drimys winteri)
    info:ar-repo/semantics/artículo biblioteca
    INTA AR


    Saved in:



  20. 20
    Evaluación de la irradiación Gamma como método de conservación de frutas mínimamente procesadas: generando información para fomentar el consumo de productos irradiados
    info:ar-repo/semantics/póster biblioteca
    INTA AR


    Saved in:


Search Tools: Get RSS Feed — Email this Search