Search Results - "Polenta, Gustavo A"

Comparison of different analytical methods to evaluate the heat shock protein (HSP) response in fruits. Application to tomatoes subjected to stress treatments by Polenta, Gustavo A., Guidi, Silvina M., Ambrosi, Vanina, Denoya, Gabriela I.

“…Heat shock proteins (HSP) are synthesized in living tissues exposed to transient increase in temperature and play a central role in the protective response…”
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Application of non-thermal technologies as a stress factor to increase the content of health-promoting compounds of minimally processed fruits and vegetables by Denoya, Gabriela I, Colletti, Analía C, Vaudagna, Sergio R, Polenta, Gustavo A

“…•Non thermal technologies (NT) can improve the phytochemicals content in plant tissues.•The increase in the extractability of plant compounds is due to…”
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Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters by Denoya, Gabriela I., Vaudagna, Sergio R., Chamorro, Verónica C., Godoy, M. Fernanda, Budde, Claudio O., Polenta, Gustavo A.

“…Fresh-cut products represent an easy way to include fruits in everyday meals. The aim of this work was to evaluate the suitability of two cultivars for high…”
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Peanut Can Be Used as a Reference Allergen for Hazard Characterization in Food Allergen Risk Management: A Rapid Evidence Assessment and Meta-Analysis by Turner, Paul J., Patel, Nandinee, Ballmer-Weber, Barbara K., Baumert, Joe L., Blom, W. Marty, Brooke-Taylor, Simon, Brough, Helen, Campbell, Dianne E., Chen, Hongbing, Chinthrajah, R. Sharon, Crevel, René W.R., Dubois, Anthony E.J., Ebisawa, Motohiro, Elizur, Arnon, Gerdts, Jennifer D., Gowland, M. Hazel, Houben, Geert F., Hourihane, Jonathan O.B., Knulst, André C., La Vieille, Sébastien, López, María Cristina, Mills, E.N. Clare, Polenta, Gustavo A., Purington, Natasha, Said, Maria, Sampson, Hugh A., Schnadt, Sabine, Södergren, Eva, Taylor, Stephen L., Remington, Benjamin C.

“…Regional and national legislation mandates the disclosure of “priority” allergens when present as an ingredient in foods, but this does not extend to the…”
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Isolation and characterization of the main small heat shock proteins induced in tomato pericarp by thermal treatment by Polenta, Gustavo A, Calvete, Juan J, González, Claudia B

“…In recent years, heat treatment has been used to prevent the development of chilling injury in fruits and vegetables. The acquired tolerance to chilling seen…”
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Induction of stress defense response and quality retention in minimally processed peaches through the application of gamma irradiation treatments by Colletti, Analía C., Denoya, Gabriela I., Budde, Claudio O., Gabilondo, Julieta, Pachado, José A., Vaudagna, Sergio R., Polenta, Gustavo A.

“…Consumers demand fruit and vegetable products "on the go" that maintain color, flavor, nutritional and bioactive compounds almost equal to fresh products…”
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