D. Salvatori

发表

Structural changes in apple tissue during glucose and sucrose osmotic dehydration: shrinkage, porosity, density and microscopic features

S. Alzamora, A. Nieto, D. Salvatori, 2004 .

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 .

IMPACT OF CALCIUM ON VISCOELASTIC PROPERTIES OF FORTIFIED APPLE TISSUE

S. Alzamora, D. Salvatori, Romina S. Doctorovich, 2011 .

Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts

Stella M. Alzamora, D. Salvatori, S. Alzamora, 2006 .

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

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

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 .

Effect of pulsed light and ascorbic acid/CaCl2 dipping on rheological properties of fresh-cut apples

S. Alzamora, D. Salvatori, P. L. Gómez, 2011 .

Potential of UV-C Light for Preservation of Cut Apples Fortified with Calcium: Assessment of Optical and Rheological Properties and Native Flora Dynamics

S. Alzamora, D. Salvatori, Paula L. Gómez, 2015, Food and Bioprocess Technology.

Optimized aqueous extracts of maqui (Aristotelia chilensis) suitable for powder production

D. Salvatori, V. Bucalá, L. Gallo, 2019, Journal of Food Science and Technology.

Reporting of anaesthesia and pain management in preclinical large animal models of articular cartilage repair - A long way to go

D. Salvatori, C. V. D. van de Lest, K. Wever, 2022, Osteoarthritis and cartilage open.

Novel functional foods from vegetable matrices impregnated with biologically active compounds

M. Tapia, P. Fito, A. López‐Malo, 2005 .

Particulate systems from maqui (Aristotelia chilensis) wastes to be used as nutraceutics or high value-added ingredients

D. Salvatori, Carmen Maturano, Paula Sette, 2021, Drying Technology.

Pulsed Light Treatment of Cut Apple: Dose Effect on Color, Structure, and Microbiological Stability

Stella M. Alzamora, S. Alzamora, D. Salvatori, 2012, Food and Bioprocess Technology.

Exploring The Linear Viscoelastic Properties Structure Relationship in Processed Fruit Tissues

Stella M. Alzamora, D. Salvatori, S. Alzamora, 2008 .

Fortification of mushroom with calcium by vacuum impregnation

S. Alzamora, D. Salvatori, C. F. Ortiz, 2003 .

Nutraceutical tablets from maqui berry (Aristotelia chilensis) spray-dried powders with high antioxidant levels

D. Salvatori, V. Bucalá, L. Gallo, 2020, Drying Technology.

STRUCTURAL CHANGES AND MASS TRANSFER DURING GLUCOSE INFUSION OF APPLES AS AFFECTED BY BLANCHING AND PROCESS VARIABLES

S. Alzamora, D. Salvatori, 2000 .

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.

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.

Consequences of excessive glucosylsphingosine in glucocerebrosidase-deficient zebrafish.

M. Artola, A. Meijer, D. Salvatori, 2022, Journal of lipid research.

Integral valorization of fruit waste from wine and cider industries

Germán Mazza, Rosa Rodriguez, Anabel Fernandez, 2020 .

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

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

Osmotic dehydration progression in apple tissue I: spatial distribution of solutes and moisture content

A. Chiralt, P. Fito, D. Salvatori, 1999 .

Color and Bioactive Compounds Characteristics on Dehydrated Sweet Cherry Products

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

Pretreatments Effect in Drying Behaviour and Colour of Mature and Immature ‘Napolitana’ Sweet Cherries

D. Salvatori, A. Michelis, B. Pirone, 2014, Food and Bioprocess Technology.

Uptake Kinetics and Absorption of Calcium in Apple Matrices

S. Alzamora, D. Salvatori, A. Weisstaub, 2007 .

Air drying behaviour of apples as affected by blanching and glucose impregnation

S. Alzamora, A. Nieto, D. Salvatori, 1998 .

Note. Vacuum impregnation of banana (Musa acuminata cv. giant cavendish) / Nota. Impregnación a vacío de banana (Musa acuminata cv. giant cavendish

P. Fito, D. Salvatori, A. Andrés, 1998 .

THE RESPONSE OF SOME PROPERTIES OF FRUITS TO VACUUM IMPREGNATION

A. Chiralt, P. Fito, D. Salvatori, 1998 .

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.

Convective air drying of apples as affected by blanching and calcium impregnation

S. Alzamora, D. Salvatori, Paula L. Gómez, 2008 .

Vacuum Impregnation Viability of Some Fruits and Vegetables

A. Chiralt, P. Fito, D. Salvatori, 2001, Osmotic Dehydration & Vacuum Impregnation.

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

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

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.

Color of Dried Pears as Affected by Prior Blanching and Sugar Infusion

D. Salvatori, M. Vullioud, Silvia Maidana, 2012 .

Structural and Compositional Profiles in Osmotically Dehydrated Apple

A. Chiralt, P. Fito, D. Salvatori, 2006 .

Osmotic Dehydrated Raspberries: Changes in Physical Aspects and Bioactive Compounds

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

Osmotic dehydration progression in apple tissue II: generalized equations for concentration prediction

A. Chiralt, P. Fito, D. Salvatori, 1999 .

Viscoelastic characteristics of Granny Smith apple during glucose osmotic dehydration

S. Alzamora, A. Nieto, D. Salvatori, 2007 .

Effect of ultraviolet-C light dose on quality of cut-apple: Microorganism, color and compression behavior

S. Alzamora, D. Salvatori, M. A. Castro, 2010 .

Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut apple

Sandra Guerrero, Stella M. Alzamora, D. Salvatori, 2012 .

Survival of Listeria innocua in apple juice as affected by vanillin or potassium sorbate

S. Alzamora, D. Salvatori, S. V. D. Fabrizio, 2004 .

Fluidized bed drying of blackberry wastes: Drying kinetics, particle characterization and nutritional value of the obtained granular solids

D. Salvatori, G. Mazza, A. Sozzi, 2021 .

Preclinical model for lumbar interbody fusion in small ruminants: Rationale and guideline

A. Duits, D. Salvatori, M. Kruyt, 2022, Journal of orthopaedic translation.

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.

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 .

Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments

S. Alzamora, D. Salvatori, S. Guerrero, 2011 .

Powdered Beverage from Native Plants from Argentina (Zuccagnia punctata and Solanum betaceum) Obtained by Spray-Drying: A Promising Source of Antioxidant Compounds

D. Salvatori, I. C. Zampini, M. Isla, 2023, Plants.

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

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

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.

An Apple and Acáchul Berry Snack Rich in Bioaccessible Antioxidants and Folic Acid: A Healthy Alternative for Prenatal Diets

C. Schebor, D. Salvatori, Rocío Corfield, 2024, Foods.