Facultad de Agronomia - UBA

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Alzamora
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Fava, J., Hodara, K., Nieto, A., Guerrero, S., Alzamora, S. M., & Castro, M. A. (2011). "Structure (micro, ultra, nano), color and mechanical properties of Vitis labrusca L. (grape berry) fruits treated by hydrogen peroxide, UV-C irradiation and ultrasound". Food Research International‚ 44‚ (9)‚ p.2938-2948.

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Vicente, S., Nieto, A. B., Hodara, K., Castro, M. A., & Alzamora, S. M. (2012). "Changes in Structure, Rheology, and Water Mobility of Apple Tissue Induced by Osmotic Dehydration with Glucose or Trehalose". Food and Bioprocess Technology‚ 5‚ (8)‚ p.3075-3089.

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Nieto, A. B., Vicente, S., Hodara, K., Castro, M. A., & Alzamora, S. M. (2013). "Osmotic dehydration of apple : Influence of sugar and water activity on tissue structure, rheological properties and water mobility". Journal of Food Engineering‚ 119‚ (1)‚ p.104-114.

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Fava, J.; Nieto, A.; Hodara, K.; Alzamora, S. M.; Agueda Castro, M. (2017). "A study on structure (micro, ultra, nano), mechanical, and color changes of Solanum lycopersicum l. (Cherry tomato) fruits induced by hydrogen peroxide and ultrasound". Food and Bioprocess Technology‚ 10‚ (7)‚ p.1324–1336.