C. Schebor

发表

The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze ‐ dried strawberry puree

M. C. Zamora, M. Galmarini, C. Schebor, 2009 .

Glassy state in relation to the thermal inactivation of the enzyme invertase in amorphous dried matrices of trehalose, maltodextrin and PVP

C. Schebor, J. Chirife, M. Buera, 1996 .

Color formation due to non-enzymatic browning in amorphous, glassy anhydrous model systems

C. Schebor, J. Chirife, M. Karel, 1999 .

Glass transition temperature of regular and lactose hydrolyzed milk powders

C. Schebor, J. Chirife, E. Fernandez, 2003 .

Potential bioactive ingredient from elderberry fruit: Process optimization for a maximum phenolic recovery, physicochemical characterization, and bioaccesibility

C. Schebor, D. Salvatori, Milagros Lucía Gomez Mattson, 2021 .

Inhibition of trehalose crystallization by cytoplasmic yeast components.

C. Schebor, J. Chirife, Luis Espinosa, 2006, Cryobiology.

Effect of Relative Humidity on Shrinkage and Color Changes in Dehydrated Strawberry

N. Acevedo, C. Schebor, M. Buera, 2015 .

Water content effect on the chromatic attributes of dehydrated strawberries during storage, as evaluated by image analysis

C. Schebor, M. Buera, Lina M. Agudelo-Laverde, 2013 .

Color Determination in Dehydrated Fruits: Image Analysis and Photocolorimetry

N. Acevedo, C. Schebor, M. Pilar, 2012 .

Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits

N. Acevedo, C. Schebor, M. Buera, 2011 .

Physical and Functional Properties of Blackberry Freeze- and Spray-Dried Powders

C. Schebor, D. Salvatori, N. Sosa, 2014 .

Effects of trehalose on the phase behavior of DPPC-cholesterol unilamellar vesicles.

J. D. de Pablo, C. Schebor, S. Ohtake, 2006, Biochimica et biophysica acta.

Physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air- and freeze-drying

C. Schebor, D. Salvatori, Paula Sette, 2016 .

Commercial baker's yeast stability as affected by intracellular content of trehalose, dehydration procedure and the physical properties of external matrices

C. Schebor, M. Galvagno, P. Cerrutti, 2000, Applied Microbiology and Biotechnology.

Physicochemical and antimicrobial properties of bovine and salmon gelatin-chitosan films

S. Matiacevich, C. Schebor, J. Enrione, 2013 .

Opacity Studies in Dehydrated Fruits in Relation to Proton Mobility and Supramolecular Aspects

N. Acevedo, C. Schebor, M. Buera, 2016, Food and Bioprocess Technology.

Physical and functional properties of spray-dried powders from blackcurrant juice and extracts obtained from the waste of juice processing

C. Schebor, D. Salvatori, Diego Archaina, 2018, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Thermal Stability of Invertase in Reduced-Moisture Amorphous Matrices in Relation to Glassy State and Trehalose Crystallization

S. Cardona, C. Schebor, J. Chirife, 1997 .

Whey proteins-folic acid complexes: Formation, isolation and bioavailability in a Lactobacillus casei model

Karina D. Martínez, C. Schebor, Rocío Corfield, 2020 .

Role of mono- and oligosaccharides from FOS as stabilizing agents during freeze-drying and storage of Lactobacillus delbrueckii subsp. bulgaricus.

C. Schebor, A. Gómez-Zavaglia, P. Mobili, 2016, Food research international.

Colorant and antioxidant properties of freeze-dried extracts from wild berries: use of ultrasound-assisted extraction method and drivers of liking of colored yogurts

C. Schebor, D. Salvatori, Rocío Corfield, 2021, Journal of Food Science and Technology.

Spray-dried powders from berries extracts obtained upon several processing steps to improve the bioactive components content

C. Schebor, D. Salvatori, Milagros Lucía Gomez Mattson, 2019, Powder Technology.

New Insights in the Use of Trehalose and Modified Starches for the Encapsulation of Orange Essential Oil

M. C. Zamora, C. Schebor, N. Sosa, 2013, Food and Bioprocess Technology.

Development of healthy gummy jellies containing honey and propolis.

C. Schebor, N. Sosa, R. Rivero, 2020, Journal of the science of food and agriculture.

Non-enzymatic browning kinetics analysed through water-solids interactions and water mobility in dehydrated potato.

N. Acevedo, C. Schebor, P. Buera, 2008, Food chemistry.

Natural food colorant from blackcurrant spray‐dried powder obtained by enzymatic treatment: Characterization and acceptability

C. Schebor, D. Salvatori, J. Enrione, 2020 .

Glass Transition Temperatures and Fermentative Activity of Heat‐Treated Commercial Active Dry Yeasts

C. Schebor, J. Chirife, M. Galvagno, 2000, Biotechnology progress.

Color and Bioactive Compounds Characteristics on Dehydrated Sweet Cherry Products

C. Schebor, D. Salvatori, Lorena Franceschinis, 2015, Food and Bioprocess Technology.

Effect of Galacto-Oligosaccharides: Maltodextrin Matrices on the Recovery of Lactobacillus plantarum after Spray-Drying

C. Schebor, A. Gómez-Zavaglia, E. Tymczyszyn, 2016, Front. Microbiol..

Sucrose hydrolysis in a glassy starch matrix

C. Schebor, J. Chirife, M. Karel, 1995 .

A survey of water activity and pH values in fresh pasta packed under modified atmosphere manufactured in Argentina and Uruguay.

C. Schebor, J. Chirife, 2000, Journal of food protection.

Stability to hydrolysis and browning of trehalose, sucrose and raffinose in low-moisture systems in relation to their use as protectants of dry biomaterials

C. Schebor, J. Chirife, M. Buera, 1999 .

Water–solids interactions, matrix structural properties and the rate of non-enzymatic browning

N. Acevedo, C. Schebor, M. Buera, 2006 .

Glassy State and Thermal Inactivation of Invertase and Lactase in Dried Amorphous Matrices

J. Aguilera, C. Schebor, J. Chirife, 1997, Biotechnology progress.

Encapsulation of citral in formulations containing sucrose or trehalose: Emulsions properties and stability

C. Schebor, O. E. Pérez, N. Sosa, 2014 .

Microstructure analysis as a tool for understanding mechanical behavior and polyphenol transport in fruit tissue induced by combined impregnation techniques: prototypes with high potential as antioxidant source

C. Schebor, D. Salvatori, Paula Sette, 2023, Journal of Food Measurement and Characterization.

Fruit snacks from raspberries: influence of drying parameters on colour degradation and bioactive potential

C. Schebor, D. Salvatori, Lorena Franceschinis, 2017 .

Freeze-dried candies from blackcurrant (Ribes nigrum L.) and yoghurt. Physicochemical and sensorial characterization

C. Schebor, N. Sosa, R. Rivero, 2019, LWT.

Physico-Chemical and Mechanical Properties of Apple Disks Subjected to Osmotic Dehydration and Different Drying Methods

C. Schebor, D. Salvatori, N. Sosa, 2012, Food and Bioprocess Technology.

Osmotic Dehydrated Raspberries: Changes in Physical Aspects and Bioactive Compounds

C. Schebor, D. Salvatori, Lorena Franceschinis, 2015 .

Residual Moisture Content as Related to Collapse of Freeze‐dried Sugar Matrices

C. Schebor, J. Chirife, M. Buera, 1997 .

Impact of Starch Gelatinization on the Kinetics of Maillard Reaction in Freeze-Dried Potato Systems

N. Acevedo, C. Schebor, P. Buera, 2012, Food and Bioprocess Technology.

Effect of physical properties on the stability of Lactobacillus bulgaricus in a freeze-dried galacto-oligosaccharides matrix.

C. Schebor, A. Hugo, A. Gómez-Zavaglia, 2012, International journal of food microbiology.

Effect of trehalose on the interaction of Alzheimer's Aβ-peptide and anionic lipid monolayers.

N. Abbott, J. D. de Pablo, C. Schebor, 2011, Biochimica et biophysica acta.

Phase behavior of freeze-dried phospholipid-cholesterol mixtures stabilized with trehalose.

Sean P. Palecek, J. D. de Pablo, S. Palecek, 2005, Biochimica et biophysica acta.

Effect of sugar-phosphate mixtures on the stability of DPPC membranes in dehydrated systems.

J. D. de Pablo, S. Palecek, C. Schebor, 2004, Cryobiology.

Evaluation of Structural Shrinkage on Freeze-Dried Fruits by Image Analysis: Effect of Relative Humidity and Heat Treatment

C. Schebor, M. Buera, L. M. Agudelo-Laverde, 2014, Food and Bioprocess Technology.

Isolation and partial purification of mitochondrial and cytosolic rhodanese from liver of normal and p-dimethylaminoazobenzene treated mice.

C. Schebor, E. Karahanian, A. Batlle, 1995, The international journal of biochemistry & cell biology.

Isolation and Partial PurifieatioB of M and Cytosolic Ibdanese from Liver of Normal p -~me~y~~m~~az~&~ze~e Treated Mice*

C. Schebor, E. Karahanian, E. Vazquez, 1995 .

Effects of carbohydrate crystallization on stability of dehydrated foods and ingredient formulations

C. Schebor, B. Elizalde, P. Buera, 2005 .

Effect of pH, Counter Ion, and Phosphate Concentration on the Glass Transition Temperature of Freeze-Dried Sugar-Phosphate Mixtures

J. D. de Pablo, S. Palecek, C. Schebor, 2004, Pharmaceutical Research.

Development and characterization of two gelatin candies with alternative sweeteners and fruit bioactive compounds

C. Schebor, N. Sosa, R. Rivero, 2021 .

Glass transition and time-dependent crystallization behavior of dehydration bioprotectant sugars.

C. Schebor, M. Buera, M. F. Mazzobre, 2010, Carbohydrate research.

Valorization of postharvest sweet cherry discard for the development of dehydrated fruit ingredients: compositional, physical, and mechanical properties.

C. Schebor, D. Salvatori, Lorena Franceschinis, 2018, Journal of the science of food and agriculture.

Stability of Enzymes and Proteins in Dried Glassy Systems: Effect of Simulated Sunlight Conditions

C. Schebor, J. Chirife, N. Nudelman, 2004, Biotechnology progress.

Optimization of Pulsed Electric Field Treatment for the Extraction of Bioactive Compounds from Blackcurrant

C. Schebor, D. Salvatori, Daniela Salvatori, 2019, Food and Bioprocess Technology.

Texture study of gluten-free cookies added with fibre by instrumental, image and sensory analysis

V. Messina, C. Schebor, F. Pieniazek, 2023, Journal of Food Measurement and Characterization.

Gluten‐free cookies added with fibre and bioactive compounds from blackcurrant residue

C. Schebor, D. Salvatori, Maite Gagneten, 2020 .

Physical and functional properties of roselle ( Hibiscus sabdariffa L .) extract spray dried with maltodextrin‐gum arabic mixtures

C. Schebor, L. Alamilla‐Beltrán, Diego Archaina, 2019, Journal of Food Processing and Preservation.

Pulsed electric fields using a multiple needle chamber to improve bioactive compounds extraction from unprocessed Opuntia ficus-indica fruits

C. Schebor, F. Maglietti, G. Marshall, 2021, Journal of Food Engineering.

Experimental and modeling approaches applied to the whey proteins and vitamin B9 complexes study

Karina D. Martínez, C. Schebor, Rocío Corfield, 2023, Food Hydrocolloids.

Physicochemical, functional, and sensory characterization of apple leathers enriched with acáchul (Ardisia compressa Kunth) powder

C. Schebor, D. Salvatori, Rocío Corfield, 2021, LWT.

Modification of cassava starch by acetylation and pulsed electric field technology: Analysis of physical and functional properties

C. Schebor, Maite Gagneten, N. Olaiz, 2023, Innovative Food Science & Emerging Technologies.

Gluten-free cookies added with fiber and bioactive compounds from blackcurrant residue Running title: Cookies enriched with blackcurrant residue

C. Schebor, D. Salvatori, Maite Gagneten, 2020 .

Strategies for bioactive compound recovery from grape and apple wastes: traditional and emerging technologies to reach zero waste discharge

C. Schebor, D. Salvatori, Milagros Lucía Gomez Mattson, 2024, Biomass Conversion and Biorefinery.