| Physical and functional properties of blackberry freeze-and spray-dried powders L Franceschinis, DM Salvatori, N Sosa, C Schebor Drying Technology 32 (2), 197-207, 2014 | 144 | 2014 |
| Thermal stability of invertase in reduced‐moisture amorphous matrices in relation to glassy state and trehalose crystallization S CARDONA, C SCHEBOR, MP BUERA, M KAREL, J CHIRIFE Journal of Food Science 62 (1), 105-112, 1997 | 142 | 1997 |
| Phase behavior of freeze-dried phospholipid–cholesterol mixtures stabilized with trehalose S Ohtake, C Schebor, SP Palecek, JJ de Pablo Biochimica et Biophysica Acta (BBA)-Biomembranes 1713 (1), 57-64, 2005 | 113 | 2005 |
| Commercial baker's yeast stability as affected by intracellular content of trehalose, dehydration procedure and the physical properties of external matrices P Cerrutti, M Segovia de Huergo, M Galvagno, C Schebor, ... Applied microbiology and biotechnology 54, 575-580, 2000 | 110 | 2000 |
| Color formation due to non-enzymatic browning in amorphous, glassy, anhydrous, model systems C Schebor, M del Pilar Buera, M Karel, J Chirife Food Chemistry 65 (4), 427-432, 1999 | 110 | 1999 |
| Effects of carbohydrate crystallization on stability of dehydrated foods and ingredient formulations P Buera, C Schebor, B Elizalde Journal of Food Engineering 67 (1-2), 157-165, 2005 | 109 | 2005 |
| Effects of trehalose on the phase behavior of DPPC–cholesterol unilamellar vesicles S Ohtake, C Schebor, JJ de Pablo Biochimica et Biophysica Acta (BBA)-Biomembranes 1758 (1), 65-73, 2006 | 97 | 2006 |
| Effect of pH, counter ion, and phosphate concentration on the glass transition temperature of freeze-dried sugar-phosphate mixtures S Ohtake, C Schebor, SP Palecek, JJ de Pablo Pharmaceutical Research 21, 1615-1621, 2004 | 91 | 2004 |
| Glassy state in relation to the thermal inactivation of the enzyme invertase in amorphous dried matrices of trehalose, maltodextrin and PVP C Schebor, M del Pilar Buera, J Chirife Journal of Food Engineering 30 (3-4), 269-282, 1996 | 88 | 1996 |
| Water–solids interactions, matrix structural properties and the rate of non-enzymatic browning N Acevedo, C Schebor, MP Buera Journal of Food Engineering 77 (4), 1108-1115, 2006 | 82 | 2006 |
| Physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air-and freeze-drying P Sette, D Salvatori, C Schebor Food and bioproducts processing 100, 156-171, 2016 | 79 | 2016 |
| Effect of physical properties on the stability of Lactobacillus bulgaricus in a freeze-dried galacto-oligosaccharides matrix EE Tymczyszyn, N Sosa, E Gerbino, A Hugo, A Gómez-Zavaglia, ... International Journal of Food Microbiology 155 (3), 217-221, 2012 | 75 | 2012 |
| Glassy state and thermal inactivation of invertase and lactase in dried amorphous matrices C Schebor, L Burin, MP Buera, JM Aguilera, J Chirife Biotechnology progress 13 (6), 857-863, 1997 | 73 | 1997 |
| Spray-dried powders from berries extracts obtained upon several processing steps to improve the bioactive components content M Gagneten, R Corfield, MG Mattson, A Sozzi, G Leiva, D Salvatori, ... Powder Technology 342, 1008-1015, 2019 | 70 | 2019 |
| Stability to hydrolysis and browning of trehalose, sucrose and raffinose in low-moisture systems in relation to their use as protectants of dry biomaterials C Schebor, L Burin, M del Pilar Buera, J Chirife LWT-Food Science and Technology 32 (8), 481-485, 1999 | 70 | 1999 |
| Physico-chemical and mechanical properties of apple disks subjected to osmotic dehydration and different drying methods N Sosa, DM Salvatori, C Schebor Food and Bioprocess Technology 5, 1790-1802, 2012 | 63 | 2012 |
| Non-enzymatic browning kinetics analysed through water–solids interactions and water mobility in dehydrated potato NC Acevedo, C Schebor, P Buera Food Chemistry 108 (3), 900-906, 2008 | 62 | 2008 |
| Glass transition and time-dependent crystallization behavior of dehydration bioprotectant sugars C Schebor, MF Mazzobre, M del Pilar Buera Carbohydrate Research 345 (2), 303-308, 2010 | 58 | 2010 |
| Effect of sugar–phosphate mixtures on the stability of DPPC membranes in dehydrated systems S Ohtake, C Schebor, SP Palecek, JJ de Pablo Cryobiology 48 (1), 81-89, 2004 | 58 | 2004 |
| Role of mono-and oligosaccharides from FOS as stabilizing agents during freeze-drying and storage of Lactobacillus delbrueckii subsp. bulgaricus N Romano, C Schebor, P Mobili, A Gómez-Zavaglia Food Research International 90, 251-258, 2016 | 55 | 2016 |
Daniela SalvatoriPROBIEN (CONICET-Universidad Nacional del Comahue)Verified email at factauncoma.net
