All Stories

  1. Cationization of kappa- and iota-carrageenan – Characterization and properties of amphoteric polysaccharides

    Article • Carbohydrate Polymers, August 2015, Elsevier

    Dr Lia N Gerschenson

  2. Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying

    Article • LWT, July 2015, Elsevier

    Dr Lia N Gerschenson

  3. Protease and Hemicellulase Assisted Extraction of Dietary Fiber from Wastes of Cynara cardunculus

    Article • International Journal of Molecular Sciences, March 2015, MDPI AG

    Dr Lia N Gerschenson

  4. Natamycin and nisin supported on starch edible films for controlling mixed culture growth on model systems and Port Salut cheese

    Article • Food Control, October 2014, Elsevier

    Dr Lia N Gerschenson

  5. Effect of natamycin, nisin and glycerol on the physicochemical properties, roughness and hydrophobicity of tapioca starch edible films

    Article • Materials Science and Engineering C, July 2014, Elsevier

    Dr Lia N Gerschenson

  6. Biopolymeric antimicrobial films: Study of the influence of hydroxypropyl methylcellulose, tapioca starch and glycerol contents on physical properties

    Article • Materials Science and Engineering C, March 2014, Elsevier

    Dr Lia N Gerschenson

  7. Upgrading of residues of bracts, stems and hearts of Cynara cardunculus L. var. scolymus to functional fractions enriched in soluble fiber

    Article • Food & Function, January 2014, Royal Society of Chemistry

    Dr Lia N Gerschenson

  8. Natamycin efficiency for controlling yeast growth in models systems and on cheese surfaces

    Article • Food Control, January 2014, Elsevier

    Dr Lia N Gerschenson

  9. Optimization of physical properties of xanthan gum/tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectiveness

    Article • LWT, September 2013, Elsevier

    Dr Lia N Gerschenson

  10. Effect of aspartame and other additives on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified aqueous systems

    Article • Food Research International, August 2013, Elsevier

    Dr Lia N Gerschenson

  11. Butternut and beetroot pectins: Characterization and functional properties

    Article • Food Hydrocolloids, June 2013, Elsevier

    Dr Lia N Gerschenson

  12. Seasonal variation in agar composition and properties fromGracilaria gracilis(Gracilariales, Rhodophyta) of the Patagonian coast of Argentina

    Article • Phycological Research, May 2013, Wiley

    Dr Lia N Gerschenson

  13. Blanching of red beet (Beta vulgaris L. var. conditiva) root. Effect of hot water or microwave radiation on cell wall characteristics

    Article • LWT, January 2013, Elsevier

    Dr Lia N Gerschenson

  14. Effect of processing on physico-chemical characteristics of dietary fibre concentrates obtained from peach (Prunus persica L.) peel and pulp

    Article • Food Research International, November 2012, Elsevier

    Dr Lia N Gerschenson

  15. Effect of Natamycin on Physical Properties of Starch Edible Films and Their Effect on Saccharomyces cerevisiae Activity

    Article • Food and Bioprocess Technology, September 2012, Springer Science + Business Media

    Dr Lia N Gerschenson

  16. Hydrolytic and Oxidative Stability of l -(+)-Ascorbic Acid Supported in Pectin Films: Influence of the Macromolecular Structure and Calcium Presence

    Article • Journal of Agricultural and Food Chemistry, May 2012, American Chemical Society (ACS)

    Dr Lia N Gerschenson

  17. Microwave inactivation of red beet (Beta vulgaris L. var. conditiva) peroxidase and polyphenoloxidase and the effect of radiation on vegetable tissue quality

    Article • Journal of Food Engineering, April 2012, Elsevier

    Dr Lia N Gerschenson

  18. Rheological performance of pectin-enriched products isolated from red beet (Beta vulgaris L. var. conditiva) through alkaline and enzymatic treatments

    Article • Food Hydrocolloids, January 2012, Elsevier

    Dr Lia N Gerschenson

  19. Effect of Butternut (Cucurbita moschata Duchesne ex Poiret) Fibres on Bread Making, Quality and Staling

    Article • Food and Bioprocess Technology, December 2011, Springer Science + Business Media

    Dr Lia N Gerschenson

  20. Development of Edible Films and Coatings with Antimicrobial Activity

    Article • Food and Bioprocess Technology, September 2010, Springer Science + Business Media

    Dr Lia N Gerschenson

  21. Garlic powder and wheat bran as fillers: Their effect on the physicochemical properties of edible biocomposites

    Article • Materials Science and Engineering C, July 2010, Elsevier

    Dr Lia N Gerschenson

  22. Effects of gamma irradiation on bio-chemical and physico-chemical parameters of fresh-cut red beet (Beta vulgaris L. var. conditiva) root

    Article • Journal of Food Engineering, May 2010, Elsevier

    Dr Lia N Gerschenson

  23. Mixture design for evaluation of potassium sorbate and xanthan gum effect on properties of tapioca starch films obtained by extrusion

    Article • Materials Science and Engineering C, January 2010, Elsevier

    Dr Lia N Gerschenson

  24. Influence of the isolation procedure on the characteristics of fiber-rich products obtained from quince wastes

    Article • Journal of Food Engineering, January 2010, Elsevier

    Dr Lia N Gerschenson

  25. Rheological characterization of deacylated/acylated gellan films carrying l-(+)-ascorbic acid

    Article • Food Hydrocolloids, October 2009, Elsevier

    Dr Lia N Gerschenson

  26. Effect of preservatives, tween 20, oil content and emulsion structure on the survival of Lactobacillus fructivorans in model salad dressings

    Article • LWT, October 2009, Elsevier

    Dr Lia N Gerschenson

  27. Rheological properties of pectin-enriched products isolated from butternut (Cucurbita moschata Duch ex Poiret)

    Article • LWT, October 2009, Elsevier

    Dr Lia N Gerschenson

  28. Antimicrobial activity and physical properties of chitosan–tapioca starch based edible films and coatings

    Article • Food Research International, August 2009, Elsevier

    Dr Lia N Gerschenson

  29. Commercial cell wall hydrolytic enzymes for producing pectin-enriched products from butternut (Cucurbita moschata, Duchesne ex Poiret)

    Article • Journal of Food Engineering, August 2009, Elsevier

    Dr Lia N Gerschenson

  30. Pumpkin (Cucurbita moschata Duchesne ex Poiret) mesocarp tissue as a food matrix for supplying iron in a food product

    Article • Journal of Food Engineering, June 2009, Elsevier

    Dr Lia N Gerschenson

  31. Starch-vegetable fibre composites to protect food products

    Article • Carbohydrate Polymers, January 2009, Elsevier

    Dr Lia N Gerschenson

  32. Influence of glycerol and chitosan on tapioca starch-based edible film properties

    Article • Journal of Food Engineering, September 2008, Elsevier

    Dr Lia N Gerschenson

  33. Influence of composition of edible films based on gellan polymers on l-(+)-ascorbic acid stability

    Article • Food Research International, July 2008, Elsevier

    Dr Lia N Gerschenson

  34. Interactions between aspartame, glucose and xylitol in aqueous systems containing potassium sorbate

    Article • LWT, May 2008, Elsevier

    Dr Lia N Gerschenson

  35. Influence of storage time at room temperature on the physicochemical properties of cassava starch films

    Article • Carbohydrate Polymers, October 2007, Elsevier

    Dr Lia N Gerschenson

  36. Mass transport properties of tapioca-based active edible films

    Article • Journal of Food Engineering, August 2007, Elsevier

    Dr Lia N Gerschenson

  37. Retention of volatiles during freeze drying of tomato juice

    Article • International Journal of Food Science & Technology, June 2007, Wiley

    Dr Lia N Gerschenson

  38. Technical note: Kinetics of sorbic acid loss during storage of peaches preserved by combined factors

    Article • International Journal of Food Science & Technology, June 2007, Wiley

    Dr Lia N Gerschenson

  39. Characterisation of Fiber Obtained from Pumpkin (cucumis moschata duch.) Mesocarp Through Enzymatic Treatment

    Article • Food Science and Technology International, April 2007, SAGE Publications

    Dr Lia N Gerschenson

  40. Physical properties of tapioca-starch edible films: Influence of filmmaking and potassium sorbate

    Article • Food Research International, March 2007, Elsevier

    Dr Lia N Gerschenson

  41. Effect of several humectants and potassium sorbate on the growth of Zygosaccharomyces bailii in model aqueous systems resembling low sugar products

    Article • Journal of Food Engineering, December 2006, Elsevier

    Dr Lia N Gerschenson

  42. Physical characterization of cassava starch biofilms with special reference to dynamic mechanical properties at low temperatures

    Article • Carbohydrate Polymers, October 2006, Elsevier

    Dr Lia N Gerschenson

  43. Antimicrobial performance of potassium sorbate supported in tapioca starch edible films

    Article • European Food Research and Technology, July 2006, Springer Science + Business Media

    Dr Lia N Gerschenson

  44. Solute Infusion Effects on Texture of Minimally Processed Kiwifruit

    Article • Journal of Food Science, July 2006, Wiley

    Dr Lia N Gerschenson

  45. Study of the performance of nisin supported in edible films

    Article • Food Research International, July 2006, Elsevier

    Dr Lia N Gerschenson

  46. Effect of Sweet Humectants on Stability and Antimicrobial Action of Sorbates

    Article • Journal of Food Science, June 2006, Wiley

    Dr Lia N Gerschenson

  47. Effect of sweet solutes and potassium sorbate on the thermal inactivation of Z. bailii in model aqueous systems

    Article • Food Research International, May 2006, Elsevier

    Dr Lia N Gerschenson

  48. Effect of immersion and turgor pressure change on mechanical properties of pumpkin (Cucumis moschata, Duch.)

    Article • Journal of the Science of Food and Agriculture, January 2006, Wiley

    Dr Lia N Gerschenson

  49. Mechanical properties of tapioca-starch edible films containing sorbates

    Article • LWT, September 2005, Elsevier

    Dr Lia N Gerschenson

  50. Chemical and biochemical changes of pumpkin (Cucumis moschata, Duch) tissue in relation to osmotic stress

    Article • Journal of the Science of Food and Agriculture, January 2005, Wiley

    Dr Lia N Gerschenson

  51. Effect of preservatives on the functional properties of tapioca starch: analysis of interactions

    Article • LWT, May 2004, Elsevier

    Dr Lia N Gerschenson

  52. Effect of osmotic dehydration on the quality of air-dried Porphyra

    Article • LWT, June 2003, Elsevier

    Dr Lia N Gerschenson

  53. Mechanical and biochemical response of kiwifruit tissue to steam blanching

    Article • Food Research International, January 2003, Elsevier

    Dr Lia N Gerschenson

  54. Contribution of Cellular Structure to the Large and Small Deformation Rheological Behavior of Kiwifruit

    Article • Journal of Food Science, August 2002, Wiley

    Dr Lia N Gerschenson

  55. Ascorbic acid destruction in aqueous model systems: an additional discussion

    Article • Journal of the Science of Food and Agriculture, December 2001, Wiley

    Dr Lia N Gerschenson

  56. Interaction Between Potassium Sorbate and Aspartame in Aqueous Model Sugar Systems

    Article • Journal of Food Science, April 2001, Wiley

    Dr Lia N Gerschenson

  57. Turgor Pressure Effects on Textural Behavior of Honeydew Melon

    Article • Journal of Food Science, January 2001, Wiley

    Dr Lia N Gerschenson

  58. Effects of processing on kiwi fruit dynamic rheological behaviour and tissue structure

    Article • Food Research International, January 2001, Elsevier

    Dr Lia N Gerschenson

  59. Contributions of cellular components to the rheological behaviour of kiwifruit

    Article • Food Research International, January 2001, Elsevier

    Dr Lia N Gerschenson

  60. Ascorbic acid destruction in aqueous model systems: an additional discussion

    Article • Journal of the Science of Food and Agriculture, January 2001, Wiley

    Dr Lia N Gerschenson

  61. Inhibitory action of potassium sorbate degradation products against Staphylococcus aureus growth in laboratory media

    Article • International Journal of Food Microbiology, March 2000, Elsevier

    Dr Lia N Gerschenson

  62. Turgor pressure in vegetable tissues: comparison of the performance of incipient plasmolysis technique using mannitol and polyethylenglycol

    Article • Food Research International, October 1999, Elsevier

    Dr Lia N Gerschenson

  63. Sorbate–nitrite reactions in meat products

    Article • Food Research International, October 1998, Elsevier

    Dr Lia N Gerschenson

  64. Ascorbic Acid Destruction in Sweet Aqueous Model Systems

    Article • LWT, September 1997, Elsevier

    Dr Lia N Gerschenson

  65. Influence of System Composition on Ascorbic Acid Destruction at Processing Temperatures

    Article • Journal of the Science of Food and Agriculture, July 1997, Wiley

    Dr Lia N Gerschenson

  66. Flow behaviour of processed banana purée / Comportamiento del flujo de puré de banana procesado

    Article • Food Science and Technology International, April 1997, SAGE Publications

    Dr Lia N Gerschenson

  67. Structural Changes in the Minimal Processing of Fruits: Some Effects of Blanching and Sugar Impregnation

    Article • January 1997, Springer Science + Business Media

    Dr Lia N Gerschenson

  68. Optimization of a combined factors technology for preserving banana purée to minimize colour changes using the response surface methodology

    Article • Journal of Food Engineering, May 1996, Elsevier

    Dr Lia N Gerschenson

  69. Determination of nitrites in meat systems: An improved procedure

    Article • Meat Science, April 1996, Elsevier

    Dr Lia N Gerschenson

  70. Studies of the effect of ethylene diamine tetraacetic acid (EDTA) on sorbic acid degradation

    Article • Food Research International, April 1996, Elsevier

    Dr Lia N Gerschenson

  71. Effect of certain additives on sorbate stability

    Article • Food Research International, March 1996, Elsevier

    Dr Lia N Gerschenson

  72. Sorbic acid stability in meat products of reduced water activity

    Article • Meat Science, January 1995, Elsevier

    Dr Lia N Gerschenson

  73. Water Sorption Characteristics of Sugar Impregnated Strawberries

    Article • Drying Technology, January 1995, Taylor & Francis

    Dr Lia N Gerschenson

  74. Determination and correlation of the water activity of propylene glycol solutions

    Article • Food Research International, January 1994, Elsevier

    Dr Lia N Gerschenson

  75. Determination of Sorbic Acid in Raw Beef: An Improved Procedure

    Article • Journal of Food Science, May 1991, Wiley

    Dr Lia N Gerschenson

  76. Effect of Thermal Treatment on the Rheological Pattern and Composition of Dry Bean Flour Soluble Extracts

    Article • Journal of Food Science, July 1986, Wiley

    Dr Lia N Gerschenson

  77. Stability of Sorbic Acid in Model Food Systems of Reduced Water Activity: Sugar Solutions

    Article • Journal of Food Science, July 1986, Wiley

    Dr Lia N Gerschenson

  78. Structural Collapse and Volatile Retention During Heating and Rehumidification of Freeze-Dried Tomato Juice

    Article • Journal of Food Science, September 1981, Wiley

    Dr Lia N Gerschenson