Noemi Zaritzky
机构: Full Professor Faculty of Engineering Univ. Nacional de La Plata Argentina. Superior Researcher
每年引用次数
引用次数
引用: 18,230
H-指数: 72
I10-指数 : 226
出版物: 537
Diffusion of citric and ascorbic acids in pre‐peeled potatoes and their influence on microbial growth during refrigerated storage
Leda Giannuzzi , Alejandra M Lombardi , Noemi Ezaritzky
Journal of the Science of Food and Agriculture 68 ( 3) 311 -317
3
1995
Fixing conditions in the freeze substitution technique for light microscopy observation of frozen beef tissue
N.E. Zaritzky , M.N. Martino
Food Structure 5 ( 1) 3
34
1986
Oxygen diffusion in meat tissues
N.E. Zaritzky , A.E. Bevilacqua
International Journal of Heat and Mass Transfer 31 ( 5) 923 -930
20
1988
Loss of bisphenol A removal ability of activated sludge in semi-continuous reactors (SCR)
A.M. Ferro Orozco , D.A. Morales Urrea , E.M. Contreras , N.E. Zaritzky
Journal of environmental chemical engineering 8 ( 3) 103778
2020
Innovations in the development of healthier chicken sausages formulated with different lipid sources
Silvina Cecilia Andres , Noemi Elisabet Zaritzky , Alicia Noemi Califano
Poultry Science 88 ( 8) 1755 -1764
63
2009
Cr(Vi) reduction capacity of activated sludge as affected by nitrogen and carbon sources, microbial acclimation and cell multiplication.
A.M. Ferro Orozco , E.M. Contreras , N.E. Zaritzky
Journal of Hazardous Materials 176 ( 1) 657 -665
43
2010
Rheological behaviour of Reggianito Argentino cheese packaged in plastic film during ripening
N.C. Bertola , A.E. Bevilacqua , N.E. Zaritzky
Lwt - Food Science and Technology 28 ( 6) 610 -615
11
1995
Rate of freezing effect on the colour of frozen beef liver
N.E. Zaritzky , M.C. Añón , A. Calvelo
Meat Science 7 ( 4) 299 -312
14
1982
Antioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseed.
L.B. Pouzo , A.M. Descalzo , N.E. Zaritzky , L. Rossetti
Meat Science 111 1 -8
74
2016
Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayed
L.B. Pouzo , N.E. Zaritzky , E. Pavan , L. Rossetti
Meat Science 119 7 -13
3
2016
Influence of pH and hydrocolloids addition on yam (Dioscorea alata) starch pastes stability
S. Mali , C. Ferrero , V. Redigonda , A.P. Beleia
Lwt - Food Science and Technology 36 ( 5) 475 -481
97
2003
Effects of combining biological treatment and activated carbon on hexavalent chromium reduction.
A.M. Ferro Orozco , E.M. Contreras , N.E. Zaritzky
Bioresource Technology 102 ( 3) 2495 -2502
21
2011
Biodegradation of bisphenol-A (BPA) in activated sludge batch reactors: Analysis of the acclimation process
A.M. Ferro Orozco , C.C. Lobo , E.M. Contreras , N.E. Zaritzky
International Biodeterioration & Biodegradation 85 392 -399
53
2013
Biodegradation of bisphenol A and its metabolic intermediates by activated sludge: Stoichiometry and kinetics analysis
A.M. Ferro Orozco , E.M. Contreras , N.E. Zaritzky
International Biodeterioration & Biodegradation 106 1 -9
20
2016
Mathematical modelling of microbial growth in ground beef from Argentina. Effect of lactic acid addition, temperature and packaging film
F. Coll Cárdenas , L. Giannuzzi , N.E. Zaritzky
Meat Science 79 ( 3) 509 -520
43
2008
Effect of type of emulsifiers and antioxidants on oxidative stability, colour and fatty acid profile of low-fat beef burgers enriched with unsaturated fatty acids and phytosterols.
SC Pennisi Forell , N Ranalli , NE Zaritzky , SC Andrés
Meat Science 86 ( 2) 364 -370
38
2010
Experimental study and numerical modeling of the freezing process of marine products
Jimena Bernadette Dima , Maria Victoria Santos , Pedro Jose Baron , A Califano
Food and Bioproducts Processing 92 ( 1) 54 -66
15
2014
Microstructure analysis of high pressure induced gelatinization of maize starch in the presence of hydrocolloids
A. Schneider Teixeira , L. Deladino , M.A. García , N.E. Zaritzky
Food and Bioproducts Processing 112 119 -130
4
2018
Dynamic response of combined activated sludge-powdered activated carbon batch systems
A.M. Ferro Orozco , E.M. Contreras , N.E. Zaritzky
Chemical Engineering Journal 157 331 -338
18
2010
Effect of Freezing Conditions on Functional Properties of Low Moisture Mozzarella Cheese
N.C. Bertola , A.N. Califano , A.E. Bevilacqua , N.E. Zaritzky
Journal of Dairy Science 79 ( 2) 185 -190
52
1996