María E. Latorre

Color stability of pumpkin (Cucurbita moschata, Duchesne ex Poiret) puree during storage at room temperature: Effect of pH, potassium sorbate, ascorbic acid and packaging material

María F. Gliemmo, María E. Latorre, Lía N. Gerschenson et al. · LWT · 2008 · 103 citations

Food Chemistry, Ascorbic Acid, Chemical Engineering +13

Microwave inactivation of red beet (Beta vulgaris L. var. conditiva) peroxidase and polyphenoloxidase and the effect of radiation on vegetable tissue quality

María E. Latorre, Pablo Ricardo Bonelli, Ana M. Rojas et al. · Journal of Food Engineering · 2011 · 82 citations

Microwave Inactivation, Food Irradiation, Vegetable Tissue Quality +5

Effects of gamma irradiation on bio-chemical and physico-chemical parameters of fresh-cut red beet (Beta vulgaris L. var. conditiva) root

María E. Latorre, Patricia Narvaiz, Ana M. Rojas et al. · Journal of Food Engineering · 2009 · 72 citations

Engineering, Physico-chemical Parameters, Botany +6

Blanching of red beet (Beta vulgaris L. var. conditiva) root. Effect of hot water or microwave radiation on cell wall characteristics

María E. Latorre, Marina F. de Escalada Plá, Ana M. Rojas et al. · LWT · 2012 · 64 citations · Full text

Tissue Engineering, Engineering, Botany +19

Specific effects on strength and heat stability of intramuscular connective tissue during long time low temperature cooking

María E. Latorre, María I. Palacio, Diego Ezequiel Velazquez et al. · Meat Science · 2019 · 36 citations

Kinesiology, Engineering, Hyperthermia +10