Silvina Cecilia Andrés

Storage stability of low-fat chicken sausages

Silvina Cecilia Andrés, Noemí Zaritzky, Alicia Califano · Journal of Food Engineering · 2005 · 128 citations · Full text

Storage Stability, Meat Quality, Food Quality +4

The effect of whey protein concentrates and hydrocolloids on the texture and colour characteristics of chicken sausages

Silvina Cecilia Andrés, Noemí Zaritzky, Alicia Califano · International Journal of Food Science & Technology · 2006 · 94 citations · Full text

Nutrition, Instrumental Texture Profile, Food Analysis +17

Antimicrobial action and effects on beef quality attributes of a gaseous ozone treatment at refrigeration temperatures

Fernanda Coll Cárdenas, Silvina Cecilia Andrés, Leda Giannuzzi et al. · Food Control · 2011 · 72 citations

Refrigeration Temperatures, Microbial Contamination, Environmental Engineering +9

Bacterial nanocellulose as novel additive in low-lipid low-sodium meat sausages. Effect on quality and stability

Lucas Marchetti, Bianca Muzzio, Patricia Cerrutti et al. · Food Structure · 2017 · 67 citations · Full text

Meat Packaging, Biotechnology, Food Microbiology +5

Low-fat meat sausages with fish oil: Optimization of milk proteins and carrageenan contents using response surface methodology

Lucas Marchetti, Silvina Cecilia Andrés, Alicia Califano · Meat Science · 2013 · 62 citations

Biomanufacturing, Engineering, Animal Nutrition +10