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Public and Private in American History. State, Family, Subjectivity in the Twentieth Century
Public and Private in American History. State, Family, Subjectivity in the Twentieth Century
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Public and Private in American History. State, Family, Subjectivity in the Twentieth Century

Rolland, Caroline ; Baritono, R. ; Frezza, D. ; Lorini, A. ; Vaudagna, M. ; Vezzosi, E.

Vingtième siècle (Paris. 1984), 2004-07 (83), p.239

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12
Optimization of high pressure processing parameters to preserve quality attributes of a mixed fruit and vegetable smoothie
Optimization of high pressure processing parameters to preserve quality attributes of a mixed fruit and vegetable smoothie
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Optimization of high pressure processing parameters to preserve quality attributes of a mixed fruit and vegetable smoothie

Fernandez, M.V. ; Denoya, G.I. ; Agüero, M.V. ; Jagus, R.J. ; Vaudagna, S.R.

Innovative food science & emerging technologies, 2018-06, Vol.47, p.170-179

Elsevier Ltd

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13
The American century in Europe
The American century in Europe
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The American century in Europe

Moore, R Laurence ; Vaudagna, M ; Grosbois, Thierry

European review of history, 2004, Vol.11 (1), p.155-159 [Periódico revisado por pares]

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14
Identification of the gamma irradiation dose applied to ground beef that reduces Shiga toxin producing Escherichia coli but has no impact on consumer acceptance
Identification of the gamma irradiation dose applied to ground beef that reduces Shiga toxin producing Escherichia coli but has no impact on consumer acceptance
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Identification of the gamma irradiation dose applied to ground beef that reduces Shiga toxin producing Escherichia coli but has no impact on consumer acceptance

Cap, M. ; Lires, C. ; Cingolani, C. ; Mozgovoj, M. ; Soteras, T. ; Gentiluomo, J. ; Principe, F. ; Sucari, A. ; Horak, C. ; Signorini, M. ; Vaudagna, S.R. ; Leotta, G.

Meat science, 2021-04, Vol.174, p.108414-108414, Article 108414 [Periódico revisado por pares]

England: Elsevier Ltd

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15
Microbiological, antioxidant and physicochemical stability of a fruit and vegetable smoothie treated by high pressure processing and stored at room temperature
Microbiological, antioxidant and physicochemical stability of a fruit and vegetable smoothie treated by high pressure processing and stored at room temperature
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Microbiological, antioxidant and physicochemical stability of a fruit and vegetable smoothie treated by high pressure processing and stored at room temperature

Fernandez, M.V. ; Denoya, G.I. ; Jagus, R.J. ; Vaudagna, S.R. ; Agüero, M.V.

Food science & technology, 2019-05, Vol.105, p.206-210 [Periódico revisado por pares]

Elsevier Ltd

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16
Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces
Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces
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Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces

Denoya, G.I. ; Polenta, G.A. ; Apóstolo, N.M. ; Budde, C.O. ; Sancho, A.M. ; Vaudagna, S.R.

Innovative food science & emerging technologies, 2016-02, Vol.33, p.84-93

Elsevier Ltd

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17
Effect of high-pressure treatment on hard cheese proteolysis
Effect of high-pressure treatment on hard cheese proteolysis
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Effect of high-pressure treatment on hard cheese proteolysis

Costabel, Luciana M. ; Bergamini, Carina ; Vaudagna, Sergio R. ; Cuatrin, Alejandra L. ; Audero, Gabriela ; Hynes, Erica

Journal of dairy science, 2016-06, Vol.99 (6), p.4220-4232 [Periódico revisado por pares]

United States: Elsevier Inc

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18
Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef muscles
Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef muscles
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Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef muscles

Szerman, N. ; Gonzalez, C.B. ; Sancho, A.M. ; Grigioni, G. ; Carduza, F. ; Vaudagna, S.R.

Meat science, 2012-03, Vol.90 (3), p.701-710 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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19
Effect of the high-pressure assisted-infusion processing on nutritional and antioxidant properties of mango cubes
Effect of the high-pressure assisted-infusion processing on nutritional and antioxidant properties of mango cubes
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Effect of the high-pressure assisted-infusion processing on nutritional and antioxidant properties of mango cubes

Lamilla, Carolina Perdomo ; Vaudagna, Sergio R. ; Alzamora, Stella M. ; Mozgovoj, Marina ; Rodriguez, Anabel

Innovative food science & emerging technologies, 2021-07, Vol.71, p.102725, Article 102725

Elsevier Ltd

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20
Biochemical and microstructural assessment of minimally processed peaches subjected to high-pressure processing: Implications on the freshness condition
Biochemical and microstructural assessment of minimally processed peaches subjected to high-pressure processing: Implications on the freshness condition
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Biochemical and microstructural assessment of minimally processed peaches subjected to high-pressure processing: Implications on the freshness condition

Denoya, G.I. ; Nanni, M.S. ; Apóstolo, N.M. ; Vaudagna, S.R. ; Polenta, G.A.

Innovative food science & emerging technologies, 2016-08, Vol.36, p.212-220

Elsevier Ltd

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