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Journal of Food Protection|May 25, 2019
Development of a Shelf-Stable Banana Purée by Combined Factors: Microbial StabilityS Guerrero, S M Alzamora, L N GerschensonMeat Science|November 9, 2011
Sorbic acid stability in meat products of reduced water activityC A Campos, S M Alzamora, L N GerschensonInternational Journal of Food Microbiology|April 4, 2000
Inhibitory action of potassium sorbate degradation products against Staphylococcus aureus growth in laboratory mediaC A Campos, S M Alzamora, L N GerschensonJournal of Food Protection|January 22, 2000
Probabilistic modeling of Saccharomyces cerevisiae inhibition under the effects of water activity, pH, and potassium sorbate concentrationA López-Malo, S Guerrero, S M AlzamoraJournal of Food Protection|October 21, 1999
Saccharomyces cerevisiae thermal inactivation kinetics combined with ultrasoundA López-Malo, S Guerrero, S M AlzamoraMeat Science|November 9, 2011
Determination of nitrites in meat systems: An improved procedureG Binstok, C A Campos, L N GerschensonInternational Journal of Food Microbiology|April 1, 1996
Inhibitory effects of vanillin on some food spoilage yeasts in laboratory media and fruit puréesP Cerrutti, S M AlzamoraRevista Argentina De Microbiologia|July 8, 2000
[Inhibition of Bacillus coagulans growth in laboratory media and in fruit purees]P Cerrutti, S M Alzamora, M S de HuergoCritical Reviews in Food Science and Nutrition|July 1, 1996
Combination of preservation factors applied to minimal processing of foodsM S Tapia de Daza, S M Alzamora, J W ChanesFood Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|November 4, 2011
Isolation of pectin-enriched products from red beet (Beta vulgaris L. var. conditiva) wastes: composition and functional propertiesE N Fissore, N M A Ponce, L Matkovic, et al.Pageof 14