Natalia Szerman

Cyclodextrin production by cyclodextrin glycosyltransferase from Bacillus circulans DF 9R

Natalia Szerman, Ignacio Schroh, Ana Lía Rossi et al. · Bioresource Technology · 2006 · 71 citations

Biosynthesis, Engineering, Biotransformation +6

Comparison of the quality attributes of carrot juice pasteurized by ohmic heating and conventional heat treatment

Livia M. Negri Rodríguez, Ricardo Arias, Trinidad Soteras et al. · LWT · 2021 · 65 citations

Conventional Heat Treatment, Carrot Juice, Food Preservation +8

Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties

María F. Basanta, Sérgio Rizzo, Natalia Szerman et al. · Food Research International · 2017 · 57 citations · Full text

Food Chemistry, Nutrition, Natural Antioxidant Additives +7

High hydrostatic pressure processing of beef patties: Effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins

Francisco Speroni, Natalia Szerman, Sergio Ramón Vaudagna · Innovative Food Science & Emerging Technologies · 2014 · 49 citations · Full text

High Hydrostatic Pressure, Animal Nutrition, Beef Patties +6

Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef

Natalia Szerman, C.B. Gonzalez, Ana María Sancho et al. · Meat Science · 2007 · 47 citations

Animal Nutrition, Sodium Chloride Addition, Whey Protein Concentrate +7