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
Effective diffusion coefficient of methylene blue in agar gel
N. Rodríguez , N.E. Zaritzky
International Communications in Heat and Mass Transfer 10 ( 5) 363 -376
1
1983
Textural Changes and Proteolysis of Low-Moisture Mozzarella Cheese Frozen under Various Conditions
N.C. Bertola , A.N. Califano , A.E. Bevilacqua , N.E. Zaritzky
Lwt - Food Science and Technology 29 470 -474
38
1996
Modelling of rheological behaviour in starch-lipid systems
A.S. Navarro , M.N. Martino , N.E. Zaritzky
Lwt - Food Science and Technology 29 ( 7) 632 -639
23
1996
Simulation of Freezing or Thawing Heat Conduction in Irregular Two-Dimensional Domains by a Boundary-Fitted Grid Method
A.N. Califano , N.E. Zaritzky
Lwt - Food Science and Technology 30 ( 1) 70 -76
20
1997
Effect of freezing rate on the rheological behaviour of systems based on starch and lipid phase
A.S. Navarro , M.N. Martino , N.E. Zaritzky
Journal of Food Engineering 26 ( 4) 481 -495
28
1995
Biological Cr(VI) removal coupled with biomass growth, biomass decay, and multiple substrate limitation.
E.M. Contreras , A.M. Ferro Orozco , N.E. Zaritzky
Water Research 45 ( 10) 3034 -3046
30
2011
Competitive growth kinetics of Sphaerotilus natans and Acinetobacter anitratus
E.M. Contreras , L. Giannuzzi , N.E. Zaritzky
Water Science and Technology 46 45 -48
6
2002
Study on microstructure and physical properties of composite films based on chitosan and methylcellulose
A. Pinotti , M.A. García , M.N. Martino , N.E. Zaritzky
Food Hydrocolloids 21 ( 1) 66 -72
120
2007
Effects of locust bean, xanthan and guar gums on the ice crystals of a sucrose solution frozen at high pressure
P.P. Fernández , M.N. Martino , N.E. Zaritzky , B. Guignon
Food Hydrocolloids 21 ( 4) 507 -515
63
2007
Chemical and physical deterioration of frozen foods
N.E. Zaritzky
Chemical Deterioration and Physical Instability of Food and Beverages 561 -607
6
2010
Factors affecting the stability of frozen foods
N.E. Zaritzky
Managing Frozen Foods 111 -135
61
2000
Comparison of the deep frying process in coated and uncoated dough systems
R. Bertolini Suárez , L.A. Campañone , M.A. García , N.E. Zaritzky
Journal of Food Engineering 84 ( 3) 383 -393
45
2008
Storage stability of low-fat chicken sausages
Silvina Cecilia Andres , ME Garcıa , Noemi Elisabet Zaritzky , Alicia Noemi Califano
Journal of Food Engineering 72 ( 4) 311 -319
188
2006
Mathematical analysis of microwave heating process
L.A. Campañone , N.E. Zaritzky
Journal of Food Engineering 69 ( 3) 359 -368
272
2005
Viscoelastic properties of frozen starch-triglycerides systems
A.S. Navarro , M.N. Martino , N.E. Zaritzky
Journal of Food Engineering 34 ( 4) 411 -427
37
1997
Effect of processing conditions on the hardness of cooked beef
A.N. Califano , N.C. Bertola , A.E. Bevilacqua , N.E. Zaritzky
Journal of Food Engineering 34 ( 1) 41 -54
31
1997
Size and location of ice crystals in pork frozen by high-pressure-assisted freezing as compared to classical methods.
M.N. Martino , L. Otero , P.D. Sanz , N.E. Zaritzky
Meat Science 50 ( 3) 303 -313
270
1998
Lipid Addition to Improve Barrier Properties of Edible Starch‐based Films and Coatings
M.A. Garcia , M.N. Martino , N.E. Zaritzky
Journal of Food Science 65 ( 6) 941 -947
572
2000
Mathematical Modeling of Microbial Growth in Packaged Refrigerated Orange Juice Treated with Chemical Preservatives
S.C. Andres , L. Giannuzzi , N.E. Zaritzky
Journal of Food Science 66 ( 5) 724 -728
25
2001
Numerical simulation of microwave thawing of solid foods.
L. A. Campañone , N. E. Zaritzky
Central theme, technology for all: sharing the knowledge for development. Proceedings of the International Conference of Agricultural Engineering, XXXVII Brazilian Congress of Agricultural Engineering, International Livestock Environment Symposium - ILES VIII, Iguassu Falls City, Brazil, 31st August to 4th September, 2008
2008