Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Silvia Raffellini"'
Autor:
Angela Romero Bernal, Silvia Raffellini, Gabriela Jaramillo-Sánchez, Stella Maris Alzamora, Paula Luisina Gómez
Publikováno v:
CyTA - Journal of Food, Vol 22, Iss 1 (2024)
This work aimed to study the kinetics and mechanisms of Botrytis cinerea conidia inactivation by aqueous ozone treatments (2.5 ± 0.8 mg O3 L−1 and 4.2 ± 0.2 mg O3 L−1, 0.5–16 min), using conventional plate count technique, flow cytometry anal
Externí odkaz:
https://doaj.org/article/7abd8d8fb9a042ccad0d8838fadac222
Autor:
Paula L. Gómez, Stella Maris Alzamora, Lucas González, Angela Rocio Romero Bernal, Eunice V. Contigiani, Silvia Raffellini, Gabriela Cecilia Jaramillo
Publikováno v:
Technology, Science and Culture-A Global Vision
Fil: Alzamora, Stella Maris. Consejo Nacional de Investigaciones Cientificas y Tecnicas; Argentina
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::475e784eb3d33faf10b4838f26556cb3
Autor:
Marcela Liliana Schenk, Analia Belen Garcia Loredo, Stella M. Alzamora, Sandra N. Guerrero, Silvia Raffellini
Publikováno v:
International Journal of Food Science & Technology. 47:1842-1851
Fil: Schenk, Marcela Liliana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Ciudad Univ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a89d15ced74b959d3c0005aac43a4586
https://doi.org/10.1111/j.1365-2621.2012.03040.x
https://doi.org/10.1111/j.1365-2621.2012.03040.x
Publikováno v:
Food Control. 22:920-932
The effectiveness of hydrogen peroxide on the destruction of planktonic cells of Escherichia coli at different temperatures, pH and sanitizer concentrations was studied. Inactivation kinetics of E. coli exhibited a clear dependence on hydrogen peroxi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f94c677d4de649d6be0b968ebfeeb5c6
https://doi.org/10.1016/j.foodcont.2010.11.027
https://doi.org/10.1016/j.foodcont.2010.11.027
Autor:
Marcela Liliana Schenk, Stella M. Alzamora, Sandra N. Guerrero, Silvia Raffellini, Guillermo A. Blanco
Publikováno v:
LWT - Food Science and Technology. 44:191-198
Flow cytometry (FCM) is a powerful tool for analyzing physiological characteristics of microorganisms on a single-cell basis and identifying heterogeneities within population. This work analyzed the UV-C induced damage on Escherichia coli ATCC 11229;
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d73a34bdedf9af0b06e02e19d48a711a
https://doi.org/10.1016/j.lwt.2010.05.012
https://doi.org/10.1016/j.lwt.2010.05.012
Publikováno v:
Journal of Food Safety. 28:514-533
The inactivation kinetics of Escherichia coli ATCC 35218 in hydrogen peroxide solutions at different concentrations (0–3.00% w/v) and pH values (3.0–7.2) at 25C was studied. Effectiveness of H2O2 solutions against E. coli ATCC 35218 appeared to i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be6e83e3a2fa51af26256a59368820da
https://doi.org/10.1111/j.1745-4565.2008.00128.x
https://doi.org/10.1111/j.1745-4565.2008.00128.x
Autor:
Natalia Camardella, Graciela E. De Seta, Verónica Berges Soubies, Silvia Raffellini, Ricardo A. Sobol, Fernando Damián Reina, Patricia Andrea Della Rocca, María Angélica Bianchi
Publikováno v:
Proceedings of the XII Latin American Congress on Food Microbiology and Hygiene.
Ricardo Sobol, Veronica Berges Soubies, Natalia Camardella, Fernando Reina, Graciela De Seta, Patricia Della Rocca, Silvia Raffellini, Maria Angelica Bianchi. Actividad Antimicrobiana Y Antioxidante de Hierbas Aromaticas Aplicables Al Proceso de Mari
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4c439d530f44acab5d130485505b5015
https://doi.org/10.5151/foodsci-microal-314
https://doi.org/10.5151/foodsci-microal-314
Autor:
Stella M. Alzamora, Sandra N. Guerrero, Silvia Raffellini, Enrique Palou, Aurelio López-Malo, Cielo Char
Publikováno v:
Processing Effects on Safety and Quality of Foods ISBN: 9781420061123
Processing Effects on Safety and Quality of Foods
Processing Effects on Safety and Quality of Foods
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4f024b4ca6169a4c5a46798bedbc0eaf
https://doi.org/10.1201/9781420061154-c4
https://doi.org/10.1201/9781420061154-c4
