Publicaciones en colaboración con investigadores/as de Universidad Nacional de Villa María (4)

2023

  1. Effect of pasteurization on color, ascorbic acid and lycopene of crushed tomato: A computational study with experimental validation

    Journal of Food Engineering, Vol. 337

  2. Raspberry pulp pasteurization: Computational fluid dynamics modeling and experimental validation of color and bioactive compound retention

    Journal of Food Process Engineering, Vol. 46, Núm. 1

2021

  1. Kinetic Modeling of Thermal Degradation of Color, Lycopene, and Ascorbic Acid in Crushed Tomato

    Food and Bioprocess Technology, Vol. 14, Núm. 2, pp. 324-333

2020

  1. Thermal processing of raspberry pulp: Effect on the color and bioactive compounds

    Food and Bioproducts Processing, Vol. 124, pp. 469-477