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List of works by Alicia Eva Bevilacqua

CHANGES IN TENDERNESS DURING AGING OF VACUUM-PACKAGED BEEF

scientific article published in June 1987

Changes in organic acids during ripening of Port Salut Argentino cheese

scientific article published in January 1992

Chitosan influence on glucose and calcium availability from yogurt: In vitro comparative study with plants fibre

scientific article published in November 2008

Chitosan interaction with iron from yoghurt using an in vitro digestive model: comparative study with plant dietary fibers

scientific article published on 19 July 2011

Comparison of the performance of chitosan and a cationic polyacrylamide as flocculants of emulsion systems

scientific article published in January 2001

Determination of Organic Acids in Dairy Products by High Performance Liquid Chromatography

scientific article published in July 1989

Effect of Freezing Conditions on Functional Properties of Low Moisture Mozzarella Cheese

scientific article published in February 1996

Effect of moisture level and fat replacer on physicochemical, rheological and sensory properties of low fat soft cheeses

scientific article published in January 2002

Effect of processing conditions on the hardness of cooked beef

scientific article published in October 1997

Effects of ripening conditions on the texture of Gouda cheese

scientific article published in March 2000

Freezing low moisture Mozzarella cheese: changes in organic acid content

scientific article published in February 1999

HEAT TREATMENT EFFECT ON TEXTURE CHANGES and THERMAL DENATURATION of PROTEINS IN BEEF MUSCLE

scientific article published in March 1994

Histological measurements of ice in frozen beef

scientific article published on 28 June 2007

Ice morphology in frozen beef

scientific article published on 28 June 2007

Mass Transfer During Osmotic Dehydration of Chub Mackerel Cylinders in Ternary Solution

scientific article published on 27 June 2014

Mass Transfer Modeling during Osmotic Dehydration of Chub Mackerel (Scomber japonicus) Slices in Salt and Glycerol Solution at Different Temperatures

scientific article published on 17 May 2013

Multivariate Analysis of the Organic Acids Content of Gouda type Cheese during Ripening

scientific article published in December 2000

Optimisation of the design parameters in an activated sludge system for the wastewater treatment of a potato processing plant

scientific article published in May 1999

Optimization of Basic Ingredient Combination for Sandwich Cookie Filling Using Response Surface Methodology

scientific article published on 26 April 2012

Optimization of the flocculation stage in a model system of a food emulsion waste using chitosan as polyelectrolyte

scientific article published in April 1997

PHYSICOCHEMICAL CHANGES ON PUMPKIN/PEPPER SAUCES DURING REFRIGERATED STORAGE

scientific article published on 21 March 2012

PIGMENTS MODIFICATIONS DURING FREEZING and FROZEN STORAGE of PACKAGED BEEF

scientific article published in January 1990

Partial least squares correlations between sensory and instrumental measurements of flavor and texture for Reggianito grating cheese

scientific article published in January 1996

Proteolytic and Rheological Evaluation of Maturation of Tybo Argentino Cheese

scientific article published in December 1992

RATE OF PIGMENT MODIFICATIONS IN PACKAGED REFRIGERATED BEEF USING REFLECTANCE SPECTROPHOTOMETRY

scientific article published in March 1986

Rheological behaviour of Reggianito Argentino cheese packaged in plastic film during ripening

scientific article published in July 1995

Treatment of anionic emulsion systems using chitosan, polyacrylamide, and aluminum sulfate

scientific article published on 6 December 2006

Variation in organic acids content during ripening of Reggianito cheese in air-tight sealed bags

scientific article published in 1994