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1

Microstructure of Mozzarella cheese as affected by the immersion freezing in NaCl solutions and by the frozen storage

Gustavo G. Ribero, Amelia C. Rubiolo, Susana E. Zorrilla

Journal:

Journal of Food Engineering

Année:

2009

Langue:

english

Fichier:

PDF, 696 KB

english, 2009

2

Rheological characterisation of cake batters generated by planetary mixing: Comparison between untreated and heat-treated wheat flours

Bárbara E. Meza, Amy K.S. Chesterton, Roxana A. Verdini, Amelia C. Rubiolo, Peter A. Sadd, Geoff D. Moggridge, D. Ian Wilson

Journal:

Journal of Food Engineering

Année:

2011

Langue:

english

Fichier:

PDF, 610 KB

english, 2011

3

Mathematical modeling for immersion chilling and freezing of foods: Part I: Model development

Susana E. Zorrilla, Amelia C. Rubiolo

Journal:

Journal of Food Engineering

Année:

2005

Langue:

english

Fichier:

PDF, 3.53 MB

english, 2005

4

Mathematical modeling for immersion chilling and freezing of foods: Part II: Model solution

Susana E. Zorrilla, Amelia C. Rubiolo

Journal:

Journal of Food Engineering

Année:

2005

Langue:

english

Fichier:

PDF, 416 KB

english, 2005

5

Prefreezing application of whey protein-based edible coating to maintain quality attributes of strawberries

Soazo, Marina, Pérez, Leonardo M., Rubiolo, Amelia C., Verdini, Roxana A.

Journal:

International Journal of Food Science & Technology

Année:

2015

Langue:

english

Fichier:

PDF, 290 KB

english, 2015

6

Predicting the packed-bed reactor performance with immobilized microbial lactase

Enrique J. Mammarella, Amelia C. Rubiolo

Journal:

Process Biochemistry

Année:

2006

Langue:

english

Fichier:

PDF, 383 KB

english, 2006

7

Effect of biocatalyst swelling on the operation of packed-bed immobilized enzyme bioreactor

Enrique J. Mammarella, Amelia C. Rubiolo

Journal:

Process Biochemistry

Année:

2009

Langue:

english

Fichier:

PDF, 994 KB

english, 2009

8

Prediction of the fixed-bed reactor behaviour using dispersion and plug-flow models with different kinetics for immobilised enzyme

Carlos R Carrara, Enrique J Mammarella, Amelia C Rubiolo

Journal:

Chemical Engineering Journal

Année:

2003

Langue:

english

Fichier:

PDF, 135 KB

english, 2003

9

Average NaCl Concentration in Cheese for Different Volume Ratios of Brine and Solid during Salting

SUSANA E. ZORRILLA, AMELIA C. RUBIOLO

Journal:

Journal of Food Science

Année:

1991

Langue:

english

Fichier:

PDF, 452 KB

english, 1991

10

A method for evaluating lactose hydrolysis in a fixed bed reactor with β-galactosidase immobilized on chitosan

Carlos R. Carrara, Amelia C. Rubiolo

Journal:

Chemical Engineering Journal

Année:

1997

Langue:

english

Fichier:

PDF, 490 KB

english, 1997

11

Rheological characterization of the hydrocolloid from Gleditsia amorphoides seeds

Martina J. Perduca, M. Julia Spotti, Liliana G. Santiago, María A. Judis, Amelia C. Rubiolo, Carlos R. Carrara

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Année:

2013

Langue:

english

Fichier:

PDF, 1.12 MB

english, 2013

12

Characterisation of freeze-dried flaxseed oil microcapsules obtained by multilayer emulsions

Fioramonti, Silvana A., Rubiolo, Amelia C., Santiago, Liliana G.

Journal:

Powder Technology

Année:

2017

Langue:

english

Fichier:

PDF, 570 KB

english, 2017

13

A model for using the diffusion cell in the determination of multicomponent diffusion coefficients in gels or foods

Susana E. Zorrilla, Amelia C. Rubiolo

Journal:

Chemical Engineering Science

Année:

1994

Langue:

english

Fichier:

PDF, 579 KB

english, 1994

14

Effective heat capacity for strawberry freezing and thawing calculations

Adriana E. Delgado, Amelia C. Rubiolo, Luis M. Gribaudo

Journal:

Journal of Food Engineering

Année:

1990

Langue:

english

Fichier:

PDF, 607 KB

english, 1990

15

Secondary proteolysis of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures

Guillermo A. Sihufe, Susana E. Zorrilla, Amelia C. Rubiolo

Journal:

Année:

2006

Langue:

english

Fichier:

PDF, 230 KB

english, 2006

16

Acceleration of cheese ripening at elevated temperature. An estimation of the optimal ripening time of a traditional Argentinean hard cheese

Guillermo A. Sihufe, Susana E. Zorrilla, María C. Perotti, Irma V. Wolf, Carlos A. Zalazar, Nora G. Sabbag, Silvia C. Costa, Amelia C. Rubiolo

Journal:

Année:

2010

Langue:

english

Fichier:

PDF, 414 KB

english, 2010

17

Freezing of strawberries by immersion in CaCl2 solutions

Carolina D. Galetto, Roxana A. Verdini, Susana E. Zorrilla, Amelia C. Rubiolo

Journal:

Année:

2010

Langue:

english

Fichier:

PDF, 263 KB

english, 2010

18

Milk whey proteins and xanthan gum interactions in solution and at the air–water interface: A rheokinetic study

Adrián A. Perez, Cecilio Carrera Sánchez, Juan M. Rodríguez Patino, Amelia C. Rubiolo, Liliana G. Santiago

Journal:

Colloids and Surfaces B: Biointerfaces

Année:

2010

Langue:

english

Fichier:

PDF, 834 KB

english, 2010

19

Surface adsorption behaviour of milk whey protein and pectin mixtures under conditions of air–water interface saturation

Adrián A. Perez, Cecilio Carrera Sánchez, Juan M. Rodríguez Patino, Amelia C. Rubiolo, Liliana G. Santiago

Journal:

Colloids and Surfaces B: Biointerfaces

Année:

2011

Langue:

english

Fichier:

PDF, 1.21 MB

english, 2011

20

The effect of trichloroacetic acid on water-soluble fractions from Fynbo cheese

Guillermo A. Sihufe, Susana E. Zorrilla, Amelia C. Rubiolo

Journal:

Année:

2005

Langue:

english

Fichier:

PDF, 139 KB

english, 2005

21

Initial freezing point of Mozzarella cheese

Gustavo G. Ribero, Amelia C. Rubiolo, Susana E. Zorrilla

Journal:

Journal of Food Engineering

Année:

2007

Langue:

english

Fichier:

PDF, 316 KB

english, 2007

22

Prediction of heat capacity, density and freezing point of liquid refrigerant solutions using an excess Gibbs energy model

Juan M. Peralta, Amelia C. Rubiolo, Susana E. Zorrilla

Journal:

Journal of Food Engineering

Année:

2007

Langue:

english

Fichier:

PDF, 270 KB

english, 2007

23

Design and construction of a hydrofluidization system. Study of the heat transfer on a stationary sphere

Juan M. Peralta, Amelia C. Rubiolo, Susana E. Zorrilla

Journal:

Journal of Food Engineering

Année:

2009

Langue:

english

Fichier:

PDF, 434 KB

english, 2009

24

Mathematical modeling of the heat transfer and flow field of liquid refrigerants in a hydrofluidization system with a stationary sphere

Juan M. Peralta, Amelia C. Rubiolo, Susana E. Zorrilla

Journal:

Journal of Food Engineering

Année:

2010

Langue:

english

Fichier:

PDF, 1.88 MB

english, 2010

25

Prediction of the freezing point of multicomponent liquid refrigerant solutions

Héctor A. Tello Alonso, Juan M. Peralta, Amelia C. Rubiolo, Susana E. Zorrilla

Journal:

Journal of Food Engineering

Année:

2011

Langue:

english

Fichier:

PDF, 916 KB

english, 2011

26

A model for determination of multicomponent diffusion coefficients in foods

Patricia E. Gerla, Amelia C. Rubiolo

Journal:

Journal of Food Engineering

Année:

2003

Langue:

english

Fichier:

PDF, 169 KB

english, 2003

27

Modelling average concentrations of salt and salt substitute in partial or total volumes of semihard cylindrical cheeses

Susana E. Zorrilla, Amelia C. Rubiolo

Journal:

International Journal of Food Science & Technology

Année:

1998

Langue:

english

Fichier:

PDF, 237 KB

english, 1998

28

Crosslinking kinetics of cation-hydrocolloid gels

Enrique J. Mammarella, Amelia C. Rubiolo

Journal:

Chemical Engineering Journal

Année:

2003

Langue:

english

Fichier:

PDF, 89 KB

english, 2003

29

Phase equilibria in the water-sucrose-sodium chloride system

LUIS M. GRIBAUDO, AMELIA C. RUBIOLO

Journal:

International Journal of Food Science & Technology

Année:

1992

Langue:

english

Fichier:

PDF, 512 KB

english, 1992

30

Modeling NaCl and KCl Movement in Fynbo Cheese during Salting

SUSANA E. ZORRILLA, AMELIA C. RUBIOLO

Journal:

Journal of Food Science

Année:

1994

Langue:

english

Fichier:

PDF, 584 KB

english, 1994

31

Fynbo Cheese NaCl and KCl Changes during Ripening

SUSANA E. ZORRILLA, AMELIA C. RUBIOLO

Journal:

Journal of Food Science

Année:

1994

Langue:

english

Fichier:

PDF, 525 KB

english, 1994

32

Kinetics of Casein Degradation during Ripening of Fynbo Cheese Salted with NaCl/KCl Brine

SUSANA E. ZORRILLA, AMELIA C. RUBIOLO

Journal:

Journal of Food Science

Année:

1997

Langue:

english

Fichier:

PDF, 345 KB

english, 1997

33

Kinetics of Proteolysis of β-Casein During Ripening of Fynbo Cheese Salted with NaCl or NaCl/KCl and Ripened at Different Temperatures

Guillermo A. Sihufe, Susana E. Zorrilla, Amelia C. Rubiolo

Journal:

Journal of Food Science

Année:

2005

Langue:

english

Fichier:

PDF, 276 KB

english, 2005

34

CHARACTERISTIC TEMPERATURES DETERMINATION FOR STRAWBERRY FREEZING and THAWING

ADRIANA E. DELGADO, AMELIA C. RUBIOLO, LUIS M. GRIBAUDO

Journal:

Journal of Food Processing and Preservation

Année:

1990

Langue:

english

Fichier:

PDF, 388 KB

english, 1990

35

THE INFLUENCE OF RIPENING TEMPERATURE ON THE SENSORY CHARACTERISTICS OF REGGIANITO ARGENTINO CHEESE

GUILLERMO A. SIHUFE, SUSANA E. ZORRILLA, NORA G. SABBAG, SILVIA C. COSTA, AMELIA C. RUBIOLO

Journal:

Journal of Sensory Studies

Année:

2010

Langue:

english

Fichier:

PDF, 187 KB

english, 2010

36

CHANGES IN EQUILIBRIUM MODULUS AND αsl-CASEIN BREAKDOWN DURING THE RIPENING OF PORT SALUT ARGENTINO CHEESE AS AFFECTED BY FROZEN STORAGE

ROXANA A. VERDINI, SUSANA E. ZORRILLA, AMELIA C. RUBIOLO

Journal:

Journal of Texture Studies

Année:

2003

Langue:

english

Fichier:

PDF, 562 KB

english, 2003

37

RHEOLOGICAL PROPERTIES OF MOZZARELLA CHEESE DETERMINED BY CREEP/RECOVERY TESTS: EFFECT OF SAMPLING DIRECTION, TEST TEMPERATURE AND RIPENING TIME

MARÍA LAURA OLIVARES, SUSANA E. ZORRILLA, AMELIA C. RUBIOLO

Journal:

Journal of Texture Studies

Année:

2009

Langue:

english

Fichier:

PDF, 472 KB

english, 2009

38

Response Surface Methodology To Optimize β-Galactosidase Immobilization Using a Combination of Hydrocolloids as the Supporting Matrix

Enrique J. Mammarella, Amelia C. Rubiolo

Journal:

Biotechnology Progress

Année:

1996

Langue:

english

Fichier:

PDF, 184 KB

english, 1996

39

Viscoelastic behavior during the ripening of a commercial low-fat soft cheese

Bárbara E. Meza, Roxana A. Verdini, Amelia C. Rubiolo

Journal:

Dairy Science & Technology (EDP Sciences)

Année:

2010

Fichier:

PDF, 271 KB

2010

40

Predicting Temperature vs Time Behavior During the Freezing and Thawing of Rectangular Foods

Amelia Rubiolo De Reinick, Henry Schwartzberg

Journal:

Biotechnology Progress

Année:

1986

Langue:

english

Fichier:

PDF, 2.65 MB

english, 1986

41

Prediction of the diffusion coefficients in multicomponent liquid refrigerant solutions

H.A. Tello Alonso, Amelia C. Rubiolo, Susana E. Zorrilla

Journal:

Journal of Food Engineering

Année:

2012

Langue:

english

Fichier:

PDF, 340 KB

english, 2012

42

Temperature dependency of linear viscoelastic properties of a commercial low-fat soft cheese after frozen storage

Bárbara E. Meza, Roxana A. Verdini, Amelia C. Rubiolo

Journal:

Journal of Food Engineering

Année:

2012

Langue:

english

Fichier:

PDF, 341 KB

english, 2012

43

Mathematical modeling of the heat and mass transfer in a stationary potato sphere impinged by a single round liquid jet in a hydrofluidization system

Juan M. Peralta, Amelia C. Rubiolo, Susana E. Zorrilla

Journal:

Journal of Food Engineering

Année:

2012

Langue:

english

Fichier:

PDF, 3.01 MB

english, 2012

44

Effect of enzymatic hydrolysis and polysaccharide addition on the β-lactoglobulin adsorption at the air–water interface

Adrián A. Perez, Cecilio Carrera Sánchez, Juan M. Rodríguez Patino, Amelia C. Rubiolo, Liliana G. Santiago

Journal:

Journal of Food Engineering

Année:

2012

Langue:

english

Fichier:

PDF, 388 KB

english, 2012

45

Study of the deactivation of β-galactosidase entrapped in alginate-carrageenan gels

Enrique J. Mammarella, Amelia C. Rubiolo

Journal:

Journal of Molecular Catalysis B: Enzymatic

Année:

2005

Langue:

english

Fichier:

PDF, 199 KB

english, 2005

46

Immobilization of β-Galactosidase on Chitosan

Carlos R. Carrara, Amelia C. Rubiolo

Journal:

Biotechnology Progress

Année:

1994

Langue:

english

Fichier:

PDF, 539 KB

english, 1994

47

The influence of ripening temperature and sampling site on the lipolysis in Reggianito Argentino cheese

Guillermo A. Sihufe, Susana E. Zorrilla, Diego J. Mercanti, María C. Perotti, Carlos A. Zalazar, Amelia C. Rubiolo

Journal:

Food Research International

Année:

2007

Langue:

english

Fichier:

PDF, 186 KB

english, 2007

48

Effect of freezing on the viscoelastic behaviour during the ripening of a commercial low-fat soft cheese

Bárbara E. Meza, Roxana A. Verdini, Amelia C. Rubiolo

Journal:

International Dairy Journal

Année:

2011

Langue:

english

Fichier:

PDF, 346 KB

english, 2011

49

Foaming characteristics of β-lactoglobulin as affected by enzymatic hydrolysis and polysaccharide addition: Relationships with the bulk and interfacial properties

Adrián A. Perez, Cecilio Carrera Sánchez, Juan M. Rodríguez Patino, Amelia C. Rubiolo, Liliana G. Santiago

Journal:

Journal of Food Engineering

Année:

2012

Langue:

english

Fichier:

PDF, 416 KB

english, 2012

50

The influence of ripening temperature and sampling site on the proteolysis in Reggianito Argentino cheese

Guillermo A. Sihufe, Susana E. Zorrilla, Amelia C. Rubiolo

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Année:

2010

Langue:

english

Fichier:

PDF, 512 KB

english, 2010