M. Ferrario

发表

Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound.

Sandra Guerrero, Mariana Ferrario, Stella Maris Alzamora, 2015, Food microbiology.

Characterization of microbial inactivation in clear and turbid juices processed by short-wave ultraviolet light

D. Fenoglio, S. Guerrero, M. Ferrario, 2020 .

Study of the inactivation of some microorganisms in turbid carrot-orange juice blend processed by ultraviolet light assisted by mild heat treatment

S. Guerrero, M. Ferrario, M. Carrillo, 2017 .

Impact of a combined processing technology involving ultrasound and pulsed light on structural and physiological changes of Saccharomyces cerevisiae KE 162 in apple juice.

S. Guerrero, M. Ferrario, 2017, Food microbiology.

Study of Pulsed Light-Induced Damage on Saccharomyces cerevisiae in Apple Juice by Flow Cytometry and Transmission Electron Microscopy

S. Alzamora, S. Guerrero, M. Ferrario, 2014, Food and Bioprocess Technology.

Yerba mate (Ilex paraguariensis) favors survival and growth of dopaminergic neurons in culture

O. Gershanik, I. Taravini, S. Guerrero, 2019, Movement disorders : official journal of the Movement Disorder Society.

Study of pulsed light inactivation and growth dynamics during storage of Escherichia coli ATCC 35218, Listeria innocua ATCC 33090, Salmonella Enteritidis MA44 and Saccharomyces cerevisiae KE162 and native flora in apple, orange and strawberry juices

S. Alzamora, S. Guerrero, M. Ferrario, 2015 .

Antimicrobial Activity of Binary and Ternary Mixtures of Vanillin, Citral, and Potassium Sorbate in Laboratory Media and Fruit Purées

S. Guerrero, M. Ferrario, M. Schenk, 2014, Food and Bioprocess Technology.

Ultraviolet light

D. Fenoglio, S. Guerrero, M. Ferrario, 2021, Cancer Causes & Control.

Active food additive based on encapsulated yerba mate (Ilex paraguariensis) extract: effect of drying methods on the oxidative stability of a real food matrix (mayonnaise)

S. Matiacevich, D. Fenoglio, S. Guerrero, 2020, Journal of Food Science and Technology.

Development of an Orange-Tangerine Juice Treated by Assisted Pilot-Scale UV-C Light and Loaded with Yerba Mate: Microbiological, Physicochemical, and Dynamic Sensory Studies

D. Fenoglio, S. Guerrero, M. Ferrario, 2022, Food and Bioprocess Technology.

Development of extracts obtained from yerba mate leaves with different industrial processing steps: Antimicrobial capacity, antioxidant properties, and induced damage

S. Guerrero, M. Ferrario, M. Schenk, 2021 .

Inactivation of Alicyclobacillus acidoterrestris spores, single or composite Escherichia coli and native microbiota in isotonic fruit-flavoured sports drinks processed by UV-C light.

D. Fenoglio, S. Guerrero, M. Ferrario, 2022, International journal of food microbiology.

Hurdle processing of turbid fruit juices involving encapsulated citral and vanillin addition and UV-C treatment.

D. Fenoglio, S. Guerrero, M. Ferrario, 2020, International journal of food microbiology.

Development of a Novel Milk Processing to Produce Yogurt with Improved Quality

S. Guerrero, M. Ferrario, A. G. Loredo, 2019, Food and Bioprocess Technology.

UV-C light inactivation of single and composite microbial populations in tangerine-orange juice blend. Evaluation of some physicochemical parameters

D. Fenoglio, S. Guerrero, M. Ferrario, 2019, Food and Bioproducts Processing.

Effect of a continuous flow-through pulsed light system combined with ultrasound on microbial survivability, color and sensory shelf life of apple juice

S. Guerrero, M. Ferrario, 2016 .

Inactivation kinetics of some microorganisms in apple, melon, orange and strawberry juices by high intensity light pulses

S. Alzamora, S. Guerrero, M. Ferrario, 2013 .

Development and quality assessment of a turbid carrot-orange juice blend processed by UV-C light assisted by mild heat and addition of Yerba Mate (Ilex paraguariensis) extract.

S. Guerrero, M. Ferrario, M. Schenk, 2018, Food chemistry.

Effect of pilot-scale UV-C light treatment assisted by mild heat on E. coli, L. plantarum and S. cerevisiae inactivation in clear and turbid fruit juices. Storage study of surviving populations.

D. Fenoglio, S. Guerrero, M. Ferrario, 2020, International journal of food microbiology.

Inactivation of Alicyclobacillus acidoterrestris ATCC 49025 spores in apple juice by pulsed light. Influence of initial contamination and required reduction levels.

S. Guerrero, M. Ferrario, 2017, Revista Argentina de microbiologia.

Hurdle Technology Using Ultrasound for Food Preservation

Sandra Guerrero, Mariana Ferrario, Marcela Schenk, 2017 .

Effectiveness of UV-C light assisted by mild heat on Saccharomyces cerevisiae KE 162 inactivation in carrot-orange juice blend studied by flow cytometry and transmission electron microscopy.

S. Guerrero, M. Ferrario, M. García Carrillo, 2018, Food microbiology.

Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology

C. Char, S. Guerrero, M. Ferrario, 2017 .