All Stories

  1. Spray Washing Disinfection with Peracetic Acid in the Processing of Fresh-Cut Strawberries: An Alternative for Dipping Techniques

    Article • International Journal of Fruit Science, July 2018, Taylor & Francis

    MsSc María Elida Pirovani

  2. Optimization of strawberry disinfection by fogging of a mixture of peracetic acid and hydrogen peroxide based on microbial reduction, color and phytochemicals retention

    Article • Food Science and Technology International, July 2016, SAGE Publications

    MsSc María Elida Pirovani

  3. Bioactive compounds in fresh-cut fruits

    Article • January 2015, Wiley

    MsSc María Elida Pirovani

  4. Optimisation of the peracetic acid washing disinfection of fresh‐cut strawberries based on microbial load reduction and bioactive compounds retention

    Article • International Journal of Food Science & Technology, October 2013, Wiley

    MsSc María Elida Pirovani

  5. Bioactive Compounds and Antioxidant Capacity of Camarosa and Selva Strawberries (Fragaria x ananassa Duch.)

    Article • Foods, March 2013, MDPI AG

    MsSc María Elida Pirovani

  6. E•ects of Postharvest Treatments in Ruby Red Grapefruit Quality

    Article • April 2012, Taylor & Francis

    MsSc María Elida Pirovani

  7. Survival ofSalmonellaon refrigerated chicken carcasses and subsequent transfer to cutting board

    Article • Letters in Applied Microbiology, March 2009, Oxford University Press (OUP)

    MsSc María Elida Pirovani

  8. Contenido de Acido Elágico en Frutillas de Coronda (Santa Fe)

    Article • FABICIB, December 2005, Universidad Nacional del Litoral

    MsSc María Elida Pirovani

  9. Modeling changes of sensory attributes for individual and mixed fresh-cut leafy vegetables

    Article • Postharvest Biology and Technology, December 2005, Elsevier

    MsSc María Elida Pirovani

  10. Un Emprendimiento de Película

    Article • ConCiencia, February 2005, Universidad Nacional del Litoral

    MsSc María Elida Pirovani

  11. Use of Ascorbic and Citric Acids to Increase Dialyzable Iron From Vinal (Prosopis ruscifolia) Pulp

    Article • Plant Foods for Human Nutrition, January 2004, Springer Science + Business Media

    MsSc María Elida Pirovani

  12. FRESH–CUT SPINACH QUALITY AS INFLUENCED BY SPIN DRYING PARAMETERS

    Article • Journal of Food Quality, July 2003, Wiley

    MsSc María Elida Pirovani

  13. Ellagic acid content in strawberries of different cultivars and ripening stages

    Article • Journal of the Science of Food and Agriculture, April 2003, Wiley

    MsSc María Elida Pirovani

  14. Sensory Characteristics of Fresh‐Cut Spinach Preserved by Combined Factors Methodology

    Article • Journal of Food Science, May 2002, Wiley

    MsSc María Elida Pirovani

  15. Survival of Salmonella hadar after washing disinfection of minimally processed spinach

    Article • Letters in Applied Microbiology, August 2000, Oxford University Press (OUP)

    MsSc María Elida Pirovani

  16. QUALITY OF MINIMALLY PROCESSED LETTUCE AS INFLUENCED BY PACKAGING AND CHEMICAL TREATMENT

    Article • Journal of Food Quality, December 1998, Wiley

    MsSc María Elida Pirovani

  17. Heat transfer characteristics during air precooling of strawberries

    Article • International Journal of Refrigeration, May 1989, Elsevier

    MsSc María Elida Pirovani