| Rheological properties of food gums as related to their water binding capacity and to soy protein interaction VE Sánchez, GB Bartholomai, AMR Pilosof LWT-Food Science and Technology 28 (4), 380-385, 1995 | 126 | 1995 |
| Freeze-drying encapsulation of red wine polyphenols in an amorphous matrix of maltodextrin V Sanchez, R Baeza, MV Galmarini, MC Zamora, J Chirife Food and Bioprocess Technology 6, 1350-1354, 2013 | 112 | 2013 |
| Comparison of the viscosity of trehalose and sucrose solutions at various temperatures: Effect of guar gum addition MV Galmarini, R Baeza, V Sanchez, MC Zamora, J Chirife LWT-Food Science and Technology 44 (1), 186-190, 2011 | 89 | 2011 |
| Combined effect of water activity depression and glucose addition on pectinases and protease production by Aspergillus niger V Taragano, VE Sanchez, AMR Pilosof Biotechnology letters 19, 233-236, 1997 | 65 | 1997 |
| Stability of individual phenolic compounds and antioxidant activity during storage of a red wine powder MV Galmarini, C Maury, E Mehinagic, V Sanchez, RI Baeza, S Mignot, ... Food and bioprocess technology 6, 3585-3595, 2013 | 60 | 2013 |
| Relationships between colour parameters, phenolic content and sensory changes of processed blueberry, elderberry and blackcurrant commercial juices CB Casati, V Sánchez, R Baeza, N Magnani, P Evelson, MC Zamora International journal of food science & technology 47 (8), 1728-1736, 2012 | 51 | 2012 |
| Comparison of monomeric anthocyanins and colour stability of fresh, concentrate and freeze-dried encapsulated cherry juice stored at 38 C V Sanchez, R Baeza, J Chirife Journal of Berry Research 5 (4), 243-251, 2015 | 45 | 2015 |
| Thermal degradation kinetics of monomeric anthocyanins, colour changes and storage effect in elderberry juices CB Casati, R Baeza, V Sanchez, A Catalano, P López, MC Zamora Journal of Berry Research 5 (1), 29-39, 2015 | 39 | 2015 |
| Comparison between Karl Fischer and refractometric method for determination of water content in honey V Sánchez, R Baeza, C Ciappini, MC Zamora, J Chirife Food control 21 (3), 339-341, 2010 | 38 | 2010 |
| Evaluation of Norrish’s equation for correlating the water activity of highly concentrated solutions of sugars, polyols, and polyethylene glycols R Baeza, A Pérez, V Sánchez, MC Zamora, J Chirife Food and Bioprocess Technology 3, 87-92, 2010 | 35 | 2010 |
| Physicochemical properties and bioactive compounds content in encapsulated freeze-dried powders obtained from blueberry, elderberry, blackcurrant and maqui berry CB Casati, R Baeza, V Sánchez Journal of Berry Research 9 (3), 431-447, 2019 | 29 | 2019 |
| Storage stability of anthocyanins in freeze-dried elderberry pulp using low proportions of encapsulating agents R Baeza, V Sánchez, G Salierno, F Molinari, P López, J Chirife Food Science and Technology International 27 (2), 135-144, 2021 | 24 | 2021 |
| Comparison of the kinetics of monomeric anthocyanins loss and colour changes in thermally treated Blackcurrant, Maqui Berry and Blueberry pulps from Argentina C Busso Casati, R Baeza, V Sánchez Journal of Berry Research 7 (2), 85-96, 2017 | 16 | 2017 |
| Protease-conidia relationships of Aspergillus niger grown in solid state fermentation VE Sanchez, AMR Pilosof Biotechnology letters 22, 1629-1633, 2000 | 8 | 2000 |
| Cromosome banding pattern in Trimerotropis pallidipennis (Orthoptera: Acrididae) V Sanchez, V Confalonieri Cytobios 73 (293), 105-110, 1993 | 7 | 1993 |
| Producción de proteasas fúngicas por fermentación en estado sólido para su aplicación en la industria de alimentos V Sánchez Tesis de Posgrado: Doctorado. Universidad de Buenos Aires, 227 pp., 1999 | 6 | 1999 |
| Literature review on linear regression equations for relating water activity to moisture content in floral honeys: development of a weighted average equation A Pérez, V Sánchez, R Baeza, MC Zamora, J Chirife Food and bioprocess technology 2, 437-440, 2009 | 4 | 2009 |
| Physicochemical properties and anthocyanin content of commercially manufactured elderberry jams from Patagonia (Argentina) R Baeza, C Busso, V Sanchez, P López, J Chirife International Journal of Food Engineering 20 (1), 17-26, 2024 | 1 | 2024 |
| Obtención de productos deshidratados en base a frutos rojos y cerezas R Baeza, V Sánchez, CB Casati Revista Investigación, Ciencia y Universidad (ICU) 3 (4), 42-42, 2019 | | 2019 |
| Estudio de la cinética de degradación de antocianinas y color durante el almacenamiento de jugos de cassis y sauco. RB C Busso , V Sánchez Proceedings VI Congreso Internacional Ciencia y Tecnología de los Alimentos …, 2017 | | 2017 |
Rosa BaezaProfesor de Ingenieria de Alimentos, Pontificia Universidad Catolica Argentina在 uca.edu.ar 的电子邮件经过验证
