Marı́a Clara Zamora

The correlation between water activity and % moisture in honey: Fundamental aspects and application to Argentine honeys

Jorge Chirife, Marı́a Clara Zamora, Aldo Motto · Journal of Food Engineering · 2005 · 183 citations · Full text

Fundamental Aspects, Argentine Honeys, Water Activity

EFFECT OF ETHANOL LEVEL IN THE PERCEPTION OF AROMA ATTRIBUTES AND THE DETECTION OF VOLATILE COMPOUNDS IN RED WINE

María Cristina Goldner, Marı́a Clara Zamora, Paola Di Leo Lira et al. · Journal of Sensory Studies · 2009 · 139 citations · Full text

Food Chemistry, Sensory Science (Food Sensory Science), Flavoromics +15

Determination of water activity change due to crystallization in honeys from Argentina

Marı́a Clara Zamora, Jorge Chirife · Food Control · 2004 · 105 citations

Water Activity Change, Engineering, Environmental Engineering +2

Freeze-Drying Encapsulation of Red Wine Polyphenols in an Amorphous Matrix of Maltodextrin

Virginia Sánchez, Rosa Baeza, Mara V. Galmarini et al. · Food and Bioprocess Technology · 2011 · 91 citations · Full text

Food Chemistry, Freeze-drying Encapsulation, Red Wine Polyphenols +6

Comparison of the viscosity of trehalose and sucrose solutions at various temperatures: Effect of guar gum addition

Mara V. Galmarini, Rosa Baeza, Virginia Sánchez et al. · LWT · 2010 · 78 citations · Full text

Food Chemistry, Guar Gum Addition, Various Temperatures +14