Marı́a Clara Zamora

Author

Marı́a Clara Zamora

Consejo Nacional de Investigaciones Científicas y Técnicas ORCID

Also Known As

Clara Zamora, M C Zamora, M. C. ZAMORA, M. C. Zamora, M.C. ZAMORA, M.C. Zamora, MARIA CLARA ZAMORA, MARÍA CLARA ZAMORA, Maria C. Zamora, Maria Clara Zamora

Publications

Citations

H-Index

108

Concepts

All Affiliations

Consejo Nacional de Investigaciones Científicas y Técnicas Pontificia Universidad Católica Argentina Universidad de Buenos Aires Centro de Investigación y Desarrollo en Criotecnología de Alimentos Centro Científico Tecnológico - San Juan

About

Marı́a Clara Zamora is an author at Consejo Nacional de Investigaciones Científicas y Técnicas specializing in health sciences, food chemistry, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	20	28	1.1K
2	Engineering	8	8	435
3	Medicine	4	4	137
4	Management	2	2	81
5	Arts	1	1	62

Marı́a Clara Zamora

Publications

1.9K

Citations

H-Index

Page 1

	Year	Citations
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 Fundamental AspectsArgentine HoneysWater Activity	2005	183
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, Journal of Sensory Studies Food ChemistrySensory Science (Food Sensory Science)FlavoromicsChemical CompositionFood Analysis	2009	139
Determination of water activity change due to crystallization in honeys from Argentina Marı́a Clara Zamora, Jorge Chirife Food Control Water Activity ChangeEngineeringEnvironmental EngineeringAgricultural EconomicsWater Quality	2004	105
Freeze-Drying Encapsulation of Red Wine Polyphenols in an Amorphous Matrix of Maltodextrin Virginia Sánchez, Rosa Baeza, Mara V. Galmarini, Food and Bioprocess Technology Food ChemistryFreeze-drying EncapsulationRed Wine PolyphenolsEngineeringEdible Packaging	2011	91
Comparison of the viscosity of trehalose and sucrose solutions at various temperatures: Effect of guar gum addition Mara V. Galmarini, Rosa Baeza, Virginia Sánchez, LWT Food ChemistryGuar Gum AdditionVarious TemperaturesSucrose SolutionsIn Vitro Fermentation	2010	78
“Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine” Diego Rocha‐Parra, María Cecilia Lanari, Marı́a Clara Zamora, LWT Food ChemistryShelf LifeStorage ConditionsWine PerceptionPhenolic Compounds Stability	2016	71
Glass transition temperatures and some physical and sensory changes in stored spray-dried encapsulated flavors Busso Casati Carolina, Schebor Carolina, Marı́a Clara Zamora, LWT Food ChemistryMaterials ScienceEngineeringEdible PackagingSensory Changes	2006	66
Stability of Individual Phenolic Compounds and Antioxidant Activity During Storage of a Red Wine Powder Mara V. Galmarini, Chantal Maury, Emira Mehinagic, Food and Bioprocess Technology Food ChemistryRed Wine PowderFood Bioactive CompoundWine PerceptionAntioxidant Activity	2012	63
Understanding apple consumers’ expectations in terms of likes and dislikes. Use of comment analysis in a cross-cultural study Mara V. Galmarini, Ronan Symoneaux, Sylvie Chollet, Appetite Customer SatisfactionConsumer UncertaintyBehavioral Decision MakingConsumer StudyConsumer Research	2012	62
PERFORMANCE COMPARISON BETWEEN TRAINED ASSESSORS AND WINE EXPERTS USING SPECIFIC SENSORY ATTRIBUTES Marı́a Clara Zamora, Miguelina Guirao Journal of Sensory Studies Sensory Science (Early Childhood Education)CognitionSensory ScienceSocial SciencesPsychology	2004	58

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