Sergio Rozycki

A new milk-clotting enzyme produced by Bacillus sp. P45 applied in cream cheese development

Ailton César Lemes, Yanina Pavón, Sandra María Sol Lazzaroni et al. · LWT · 2015 · 51 citations

Advances in the study of the kinetics of color and fluorescence development in concentrated milk systems

Sergio Rozycki, Marı́a del Pilar Buera, Andrea Piagentini et al. · Journal of Food Engineering · 2010 · 18 citations · Full text

Food Chemistry, Concentrated Milk Systems, Fluorescence Development +5

Simultaneous effects of gelatin and espina corona gum on rheological, physical and sensory properties of cholesterol‐reduced probiotic yoghurts

Yanina Pavón, Sandra María Sol Lazzaroni, N. Sabbag et al. · International Journal of Food Science & Technology · 2014 · 15 citations · Full text

Food Colloid, Nutrition, Engineering +20

Heat-induced changes in dairy products containing sucrose

Sergio Rozycki, Marı́a del Pilar Buera, M.S. Pauletti · Food Chemistry · 2009 · 14 citations · Full text

Heat-induced Changes, Engineering, Biochemistry +4

Effect of cholesterol‐reduced and zinc fortification treatments on physicochemical, functional, textural, microstructural and sensory properties of soft cheese

Micaela Galante, Yanina Pavón, Sandra María Sol Lazzaroni et al. · International Journal of Dairy Technology · 2017 · 14 citations · Full text

Food Chemistry, Nutrition, Food Composition +15