Effects of sulphur dioxide on microbial growth in refrigerated pre-peeled potatoes packaged in plastic filmsGIANNUZZI, L; ZARITZKY, N.Journal of the science of food and agriculture. 1990, Vol 51, Num 3, pp 369-379, issn 0022-5142, 11 p.Article

Effect of aluminum sulfate and cationic polyelectrolytes on the destabilization of emulsified wastesPINOTTI, A; ZARITZKY, N.Waste management (Elmsford). 2001, Vol 21, Num 6, pp 535-542, issn 0956-053XArticle

Effect of ascorbic acid in comparison to citric and lactic acid on Listeria monocytogenes inhibition at refrigeration temperaturesGIANNUZZI, L; ZARITZKY, N. E.Lebensmittel - Wissenschaft + Technologie. 1996, Vol 29, Num 3, pp 278-285, issn 0023-6438Article

Modeling of sulfur dioxide uptake in pre-peeled potatoes of different geometrical shapes = Modélisation de l'absorption de dioxyde de soufre dans des pommes de terre pré-épluchées de différentes formes géométriquesRODRIGUEZ, N; ZARITZKY, N. E.Journal of food science. 1986, Vol 51, Num 3, pp 618-622, issn 0022-1147Article

Thermal conductivity of frozen beef liver = Conductivité thermique du foie de boeuf surgeléBARRERA, M; ZARITZKY, N. E.Journal of food science. 1983, Vol 48, Num 6, pp 1779-1782, issn 0022-1147Article

Chemical preservatives action on microbial growth in a model system of refrigerated prepeeled potatoesGIANNUZZI, L; ZARITZKY, N. E.Journal of food protection. 1993, Vol 56, Num 9, pp 801-807, issn 0362-028XArticle

Effects of temperature on recrystallization in polycrystalline ice = Les effets de la température sur la recristallisation de la glace polycristallineMARTINO, M; ZARITZKY, N.Sciences des aliments. 1987, Vol 7, Num 1, pp 147-166, issn 0240-8813Article

Effective diffusion coefficient of methylene blue in agar gelRODRIGUEZ, N; ZARITZKY, N. E.International communications in heat and mass transfer. 1983, Vol 10, Num 5, pp 363-376, issn 0735-1933Article

Mathematical modeling of the uptake of curing salts in pork meatGRAIVER, N; PINOTTI, A; CALIFANO, A et al.Journal of food engineering. 2009, Vol 95, Num 4, pp 533-540, issn 0260-8774, 8 p.Article

Inhibitory effect of a surfactant on pure cultures of a filamentous and a floc forming micro-organismCARAVELLI, A; GIANNUZZI, L; ZARITZKY, N et al.Environmental technology. 2007, Vol 28, Num 2, pp 137-146, issn 0959-3330, 10 p.Article

Mathematical modelling of microbial growth in packaged refrigerated beef stored at different temperaturesGIANNUZZI, L; PINOTTI, A; ZARITZKY, N et al.International journal of food microbiology. 1998, Vol 39, Num 1-2, pp 101-110, issn 0168-1605Article

Influence of packaging film permeability and residual sulphur dioxide on the quality of pre-peeled potatoes = Influence de la perméabilité du film d'emballage et du dioxyde de soufre résiduel sur la qualité des pommes de terre pré-épluchéesGIANNUZZI, L; RODRIGUEZ, N; ZARITZKY, N. E et al.International journal of food science & technology. 1988, Vol 23, Num 2, pp 147-152, issn 0950-5423Article

Antimicrobial activity of undissociated sorbic acid in vacuum packaged beef = Activité antimicrobienne de l'acide sorbique non-dissocié dans la viande de boeuf conditionnée sous videZAMORA, M. C; ZARITZKY, N. E.Journal of food science. 1987, Vol 52, Num 6, pp 1449-1454, issn 0022-1147Article

Production of weep in packaged refrigerated beef = Production d'exsudat dans la viande de boeuf emballée et réfrigéréeZARATE, J. R; ZARITZKY, N. E.Journal of food science. 1985, Vol 50, Num 1, pp 155-191, issn 0022-1147, 6 p.Article

Modeling the aerobic growth and decline of Staphylococcus aureus as affected by pH and potassium sorbate concentrationGIANNUZZI, L; CONTRERAS, E; ZARITZKY, N et al.Journal of food protection. 1999, Vol 62, Num 4, pp 356-362, issn 0362-028XArticle

Optimization of the flocculation stage in a model system of a food emulsion waste using chitosan as polyelectrolytePINOTTI, A; BEVILACQUA, A; ZARITZKY, N et al.Journal of food engineering. 1997, Vol 32, Num 1, pp 69-81, issn 0260-8774Article

Simulation of freezing or thawing heat conduction in irregular two-dimensional domains by a boundary-fitted grid methodCALIFANO, A. N; ZARITZKY, N. E.Lebensmittel - Wissenschaft + Technologie. 1997, Vol 30, Num 1, pp 70-76, issn 0023-6438Article

Fixative diffusion in a frozen starch paste systemFERRERO, C; MARTINO, M; ZARITZKY, N et al.International communications in heat and mass transfer. 1992, Vol 19, Num 5, pp 595-605, issn 0735-1933Article

Potassium sorbate effect on pigment concentration of refrigerated beef = Effet du sorbate de potassium sur la concentration en pigments de la viande de boeuf réfrigéréeLANARI, M. C; ZARITZKY, N. E.Journal of food science. 1988, Vol 53, Num 6, pp 1621-1627, issn 0022-1147Article

Modeling of microbial growth in refrigerated packaged beef = Modélisation de la croissance microbienne dans la viande de boeuf emballée et réfrigéréeZAMORA, M. C; ZARITZKY, N. E.Journal of food science. 1985, Vol 50, Num 4, pp 1003-1013, issn 0022-1147, 5 p.Article

Diffusion of nitrite and nitrate salts in pork tissue in the presence of sodium chloridePINOTTI, A; GRAIVER, N; CALIFANO, A et al.Journal of food science. 2002, Vol 67, Num 6, pp 2165-2171, issn 0022-1147, 7 p.Article

Modelling of microbial growth in potato homogenateGIANNUZZI, L; PINOTTI, A; ZARITZKY, N et al.Journal of the science of food and agriculture. 1997, Vol 73, Num 4, pp 425-431, issn 0022-5142Article

Simultaneous diffusion of citric acid and ascorbic acid in prepeeled potatoesLOMBARDI, A. M; ZARITZKY, N. E.Journal of food process engineering. 1996, Vol 19, Num 1, pp 27-48, issn 0145-8876Article

Diffusion of citric and ascorbic acids in pre-peeled potatoes and their influence on microbial growth during refrigerated storageGIANNUZZI, L; LOMBARDI, A. M; ZARITZKY, N. E et al.Journal of the science of food and agriculture. 1995, Vol 68, Num 3, pp 311-317, issn 0022-5142Article

Stability of frozen starch pastes : effect of freezing, storage and xanthan gum additionFERRERO, C; MARTINO, M. N; ZARITZKY, N. E et al.Journal of food processing and preservation. 1993, Vol 17, Num 3, pp 191-211, issn 0145-8892Article