| 1 |
Interpretation of the color due to the ubiquitous nonenzymatic browning phenomena in foods
Pepa LS, Rodriguez SD, Ferreira CD, Buera MD
Color Research and Application, 46(2), 446, 2021 |
| 2 |
Thermal transitions and enthalpic relaxations as related to the stability of microencapsulated paprika powders
Porras-Saavedra J, Favre LC, Alamilla-Beltran L, Mazzobre MF, Gutierrez-Lopez GF, Buera MD
Journal of Food Engineering, 245, 88, 2019 |
| 3 |
Proton mobility for the description of dynamic aspects of freeze-dried fruits
Agudelo-Laverde LM, Schebor C, Buera MD
Journal of Food Engineering, 125, 44, 2014 |
| 4 |
beta-galactosidase activity as affected by apparent pH and physical properties of reduced moisture systems
Burin L, Buera MD
Enzyme and Microbial Technology, 30(3), 367, 2002 |
| 5 |
Commercial baker's yeast stability as affected by intracellular content of trehalose, dehydration procedure and the physical properties of external matrices
Cerrutti P, de Huergo MS, Galvagno M, Schebor C, Buera MD
Applied Microbiology and Biotechnology, 54(4), 575, 2000 |
| 6 |
Glass transition temperatures and fermentative activity of heat-treated commercial active dry yeasts
Schebor C, Galvagno M, Buera MD, Chirife J
Biotechnology Progress, 16(2), 163, 2000 |
| 7 |
Glass-Transition and Thermal-Stability of Lactase in Low-Moisture Amorphous Polymeric Matrices
Mazzobre MF, Buera MD, Chirife J
Biotechnology Progress, 13(2), 195, 1997 |
| 8 |
Glassy state in relation to the thermal inactivation of the enzyme invertase in amorphous dried matrices of trehalose, maltodextrin and PVP
Schebor C, Buera MD, Chirife J
Journal of Food Engineering, 30(3), 269, 1996 |
