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Results 1 to 25 of 93

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The effect of packaging film on the shelf-life of treated refrigerated pre-peeled potatoesGIANNUZZI, L; ZARITZKY, N. E.Packaging technology & science. 1991, Vol 4, Num 2, pp 69-76, issn 0894-3214, 8 p.Article

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

Optimisation of the design parameters in an activated sludge system for the wastewater treatment of a potato processing plantBERTOLA, N; PALLADINO, L; BEVILACQUA, A et al.Journal of food engineering. 1999, Vol 40, Num 1-2, pp 27-33, issn 0260-8774Article

Quality parameters of packaged refrigerated apple cubes in orange juiceANDRES, S. C; GIANNUZZI, L; ZARITZKY, N. E et al.Lebensmittel - Wissenschaft + Technologie. 2002, Vol 35, Num 8, pp 670-679, issn 0023-6438, 10 p.Article

Rheological characterization of Dulce de Leche by dynamic and steady shear measurementsNAVARRO, A. S; FERRERO, C; ZARITZKY, N. E et al.Journal of texture studies. 1999, Vol 30, Num 1, pp 43-58, issn 0022-4901Article

Estudio cinético de la reacción de hidrólisis de lecitina de soja pura en polvo con fosfolipasa A2 inmovilizada = Kinetic study of soybean pure powder lecithin hydrolysis using immobilized phospholipase A2MAROTO, B; CAMUSSO, C; ZARITZKY, N et al.Grasas y aceites (Sevilla). 2001, Vol 52, Num 1, pp 33-37, issn 0017-3495Article

Growth kinetics of the filamentous microorganism Sphaerotilus natans in a model system of a food industry wastewaterCONTRERAS, E. M; GIANNUZZI, L; ZARITZKY, N. E et al.Water research (Oxford). 2000, Vol 34, Num 18, pp 4455-4463, issn 0043-1354Article

Microbial flora in hard and soft cheeses packaged in flexible plastic filmsGIANNUZZI, L; LOMBARDI, A; ZARITZKY, N. E et al.Italian journal of food science. 1998, Vol 10, Num 1, pp 57-65, issn 1120-1770Article

A numerical method for simulating heat transfer in heterogeneous and irregularly shaped foodstuffsCALIFANO, A. N; ZARITZKY, N. E.Journal of food process engineering. 1993, Vol 16, Num 3, pp 159-171, issn 0145-8876Article

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

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