C.E. del Valle

Inhibitory parameters of essential oils to reduce a foodborne pathogen

M.R. Moreira, Alejandra Ponce, C.E. del Valle et al. · LWT · 2005 · 451 citations

Antimicrobial Susceptibility, Pathogen Detection, Medicine +8

Natural essential oils as reducing agents of peroxidase activity in leafy vegetables

Alejandra Ponce, C.E. del Valle, Sara I. Roura · LWT · 2003 · 107 citations

Leafy Vegetables, Peroxidase Activity, Natural Essential Oils +3

Preliminary characterization of bacteriocin-like substances from lactic acid bacteria isolated from organic leafy vegetables

Alejandra Ponce, M.R. Moreira, C.E. del Valle et al. · LWT · 2007 · 89 citations

Organic Leafy Vegetables, Probiotic, Antimicrobial Susceptibility +6

Quality Loss in Minimally Processed Swiss Chard Related to Amount of Damaged Area

Sara I. Roura, L. A. Davidovich, C.E. del Valle · LWT · 2000 · 80 citations · Full text

Swiss Chard Related, Damaged Area, Mechanical Engineering +2

Thermal inactivation of peroxidase during blanching of butternut squash

María Victoria Agüero, María Roberta Ansorena, Sara I. Roura et al. · LWT · 2007 · 77 citations

Food Chemistry, Biochemistry, Thermal Inactivation +2