Search Results - "Agüero, María V."

Development of an aqueous ultrasound‐assisted extraction process of bioactive compounds from beet leaves: a proposal for reducing losses and increasing biomass utilization by Nutter, Julia, Fernandez, María V, Jagus, Rosa J, Agüero, María V

“…BACKGROUND Red beet plants are cultivated worldwide for the consumption of their roots, generating large amounts of unexploited by‐products. In particular,…”
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Improving Quality Parameters of Functional Strawberry Juices: Optimization of Prebiotic Fiber Enrichment and Geraniol Treatment by Cassani, Lucía, Tomadoni, Bárbara, Moreira, María R., Agüero, María V.

“…Enrichment of strawberry juices with prebiotic fiber (inulin and oligofructose) and their preservation treatment (with ultrasound and geraniol) were optimized…”
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Evolution of plant water status indices during butterhead lettuce growth and its impact on post-storage quality by Barg, Mónica, Agüero, María V, Yommi, Alejandra, Roura, Sara I

“…BACKGROUND: The stage of maturity of perishable commodities has an important bearing on their quality and shelf-life. Lettuce is a highly perishable vegetable…”
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Safety improvement and quality retention of gamma irradiated spinach leaves by Finten, Gabriel, Garrido, Juan I., Cova, María C., Narvaiz, Patricia, Jagus, Rosa J., Agüero, María V.

“…The purpose of this work was to evaluate γ‐irradiation effects on native microbiota, some phytochemicals and sensory attributes of fresh spinach (Spinacia…”
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Natural elicitors as preharvest treatments to improve postharvest quality of Butterhead lettuce by Viacava, Gabriela E., Goyeneche, Rosario, Goñi, María G., Roura, Sara I., Agüero, María V.

“…•Postharvest quality of lettuce treated with elicitors during preharvest was studied.•Chitosan and tea tree essential oil were studied as natural…”
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Application of the General Stability Index method to assess the quality of butter lettuce during postharvest storage using a multi-quality indices analysis by Ansorena, María R., Goñi, María G., Aguëro, María V., Roura, Sara I., Di Scala, Karina C.

“…A modified version of the Global Stability Index (GSI) methodology applicable to follow the variation of multi-quality indices during butter lettuce storage at…”
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Application of citric acid and mild heat shock to minimally processed sliced radish: Color evaluation by Goyeneche, Rosario, Agüero, María V., Roura, Sara, Di Scala, Karina

“…•Effects of citric acid and 50°C thermal treatments on sliced radishes were examined.•Single hurdle and hurdles in series were performed prior to 10d…”
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Antioxidant activity of butterhead lettuce: evaluation of significant factors affecting antioxidant extraction and quantification by Viacava, Gabriela E., Roura, Sara I., Agüero, María V.

“…This work presents a standardized methodology for both the extraction of antioxidants from butterhead lettuce and the evaluation of the antioxidant capacity…”
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