Vaudagna, S. R.: search on Z-Library

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1

Sous vide cooked beef muscles: effects of low temperature–long time (LT–LT) treatments on their quality characteristics and storage stability

Sergio R. Vaudagna, Guillermo Sánchez, Maria S. Neira, Ester M. Insani, Alyandra B. Picallo, Maria M. Gallinger, Jorge A. Lasta

Journal:

International Journal of Food Science & Technology

Year:

2002

Language:

english

File:

PDF, 200 KB

english, 2002

2

Structural Change in Fascist Italy

Vaudagna, Maurizio

Journal:

The Journal of Economic History

Year:

1978

Language:

english

File:

PDF, 1.34 MB

english, 1978

3

Effect of salt addition on sous vide cooked whole beef muscles from Argentina

S.R. Vaudagna, A.A. Pazos, S.M. Guidi, G. Sanchez, D.J. Carp, C.B. Gonzalez

Journal:

Year:

2008

Language:

english

File:

PDF, 863 KB

english, 2008

4

Optimization of high pressure processing parameters to preserve quality attributes of a mixed fruit and vegetable smoothie

Fernandez, M.V., Denoya, G.I., Agüero, M.V., Jagus, R.J., Vaudagna, S.R.

Journal:

Innovative Food Science & Emerging Technologies

Year:

2018

Language:

english

File:

PDF, 7.56 MB

english, 2018

5

Il corporativismo nel giudizio dei diplomatici americani a Roma (1930-1935)

Maurizio Vaudagna

Journal:

Year:

1975

Language:

italian

File:

PDF, 4.25 MB

italian, 1975

6

Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage

M.I Porcella, G Sánchez, S.R Vaudagna, M.L Zanelli, A.M Descalzo, L.H Meichtri, M.M Gallinger, J.A Lasta

Journal:

Year:

2001

Language:

english

File:

PDF, 199 KB

english, 2001

7

Microbiological, antioxidant and physicochemical stability of a fruit and vegetable smoothie treated by high pressure processing and stored at room temperature

Fernandez, M.V., Denoya, G.I., Jagus, R.J., Vaudagna, S.R., Agüero, M.V.

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2019

Language:

english

File:

PDF, 344 KB

english, 2019

8

Evidences of the influence of the detonation sequence in rock fragmentation by blasting – Part I

Cardu, Marilena, Seccatore, Jacopo, Vaudagna, Alberto, Rezende, Alvaro, Galvão, Fabio, Bettencourt, Jorge, Tomi, Giorgio de

Journal:

Rem Revista Escola de Minas

Year:

2015

Language:

english

File:

PDF, 560 KB

english, 2015

9

Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches

Denoya, Gabriela I., Vaudagna, Sergio R., Polenta, Gustavo

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2015

Language:

english

File:

PDF, 414 KB

english, 2015

10

Effect of High-Pressure Processing on Quality and Microbiological Properties of a Fermented Beverage Manufactured from Sweet Whey Throughout Refrigerated Storage

Pega, Juan, Denoya, G. I., Castells, M. L., Sarquis, S., Aranibar, G. F., Vaudagna, S. R., Nanni, M.

Journal:

Food and Bioprocess Technology

Year:

2018

Language:

english

File:

PDF, 765 KB

english, 2018

11

SO42−–ZrO2and Pt/SO42−–ZrO2: Activity and Stability duringn-Hexane Isomerization

S.R. Vaudagna, R.A. Comelli, S.A. Canavese, N.S. Fı́goli

Journal:

Journal of Catalysis

Year:

1997

Language:

english

File:

PDF, 106 KB

english, 1997

12

Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters

Denoya, Gabriela I., Vaudagna, Sergio R., Chamorro, Verónica C., Godoy, M. Fernanda, Budde, Claudio O., Polenta, Gustavo A.

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2017

Language:

english

File:

PDF, 232 KB

english, 2017

13

Modification of SO42--ZrO2and Pt/SO42--ZrO2properties during n-hexane isomerization

S.R. Vaudagna, R.A. Comelli, N.S. Fígoli

Journal:

Catalysis Letters

Year:

1997

Language:

english

File:

PDF, 271 KB

english, 1997

14

High hydrostatic pressure processing of beef patties: Effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins

Speroni, F., Szerman, N., Vaudagna, S.R.

Journal:

Innovative Food Science & Emerging Technologies

Year:

2014

Language:

english

File:

PDF, 925 KB

english, 2014

15

Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk

Manassero, Carlos A., Vaudagna, Sergio R., Sancho, Ana María, Añón, María Cristina, Speroni, Francisco

Journal:

Innovative Food Science & Emerging Technologies

Year:

2016

Language:

english

File:

PDF, 839 KB

english, 2016

16

Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties

Manassero, Carlos A., Beaumal, Valérie, Vaudagna, Sergio R., Speroni, Francisco, Anton, Marc

Journal:

Food and Bioprocess Technology

Year:

2018

Language:

english

File:

PDF, 2.12 MB

english, 2018

17

High‐pressure processing of persimmon purée: Stability during chilled storage

Rodriguez, Anabel, Cap, Mariana, Ramos, Nelsi, Godoy, Fernanda, Mascheroni, Rodolfo H., Vaudagna, Sergio R.

Journal:

Journal of Food Processing and Preservation

Year:

2019

Language:

english

File:

PDF, 679 KB

english, 2019

18

PtSO42−ZrO2: Characterization and influence of pretreatments on n-hexane isomerization

R.A. Comelli, S.A. Canavese, S.R. Vaudagna, N.S. Fígoli

Journal:

Applied Catalysis A: General

Year:

1996

Language:

english

File:

PDF, 723 KB

english, 1996

19

10.2307/3659955

Portes, Jacques, Adams, David K., Vaudagna, Maurizio

Journal:

The Journal of American History

Year:

2003

Language:

english

File:

PDF, 56 KB

english, 2003

20

Biochemical and microstructural assessment of minimally processed peaches subjected to high-pressure processing: Implications on the freshness condition

Denoya, G.I., Nanni, M.S., Apóstolo, N.M., Vaudagna, S.R., Polenta, G.A.

Journal:

Innovative Food Science & Emerging Technologies

Year:

2016

Language:

english

File:

PDF, 724 KB

english, 2016

21

High hydrostatic pressure and soybean protein addition to beef patties: Effects on the formation of mixed aggregates and technological parameters

Bernasconi, AgustÃn, Szerman, Natalia, Vaudagna, Sergio R., Speroni, Francisco

Journal:

Innovative Food Science & Emerging Technologies

Year:

2020

File:

PDF, 1.02 MB

2020

22

Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast

Cap, Mariana, Paredes, Paola Fleitas, Fernández, Diego, Mozgovoj, Marina, Vaudagna, Sergio R., Rodriguez, Anabel

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2020

File:

PDF, 259 KB

2020

23

Warmed-over flavour analysis in low temperature–long time processed meat by an “electronic nose”

Gabriela M Grigioni, Carlos A Margarı́a, Norma A Pensel, Guillermo Sánchez, Sergio R Vaudagna

Journal:

Year:

2000

Language:

english

File:

PDF, 274 KB

english, 2000

24

High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccio

Masana, Marcelo Oscar, Barrio, Yanina Ximena, Palladino, Pablo Martín, Sancho, Ana Maria, Vaudagna, Sergio Ramón

Journal:

Food Microbiology

Year:

2015

Language:

english

File:

PDF, 434 KB

english, 2015

25

Visceral Injuries in Battered Children

McCort, James, Vaudagna, James

Journal:

Year:

1964

Language:

english

File:

PDF, 459 KB

english, 1964

26

Plain Film Diagnosis of Retrocecal Appendicitis 1

Vaudagna, James S., McCort, James J.

Journal:

Year:

1975

Language:

english

File:

PDF, 370 KB

english, 1975

27

Quality preservation and safety ensurement of a vegetable smoothie by high‐pressure processing

Fernández, M. V., Denoya, G. I., Agüero, M. V., Vaudagna, S. R., Jagus, R. J.

Journal:

Journal of Food Processing and Preservation

Year:

2019

Language:

english

File:

PDF, 758 KB

english, 2019

28

Hydroisomerization ofn-hexane on Pt/SO42™™ZrO2: effect of total and hydrogen partial pressure

R.A. Comelli, Z.R. Finelli, S.R. Vaudagna, N.S. Fígoli

Journal:

Catalysis Letters

Year:

1997

Language:

english

File:

PDF, 149 KB

english, 1997

29

Pubblico e privato nella storia americana novecentesca || La dicotomia pubblico/privato tra studio storico e impegno civile

Maurizio Vaudagna

Journal:

Year:

1997

Language:

italian

File:

PDF, 1.26 MB

italian, 1997

30

Evidences of the influence of the detonation sequence in rock fragmentation by blasting – Part II

Cardu, Marilena, Seccatore, Jacopo, Vaudagna, Alberto, Rezende, Alvaro, Galvão, Fabio, Bettencourt, Jorge, Tomi, Giorgio de

Journal:

Rem Revista Escola de Minas

Year:

2015

Language:

english

File:

PDF, 1.72 MB

english, 2015

31

Application of high pressure-assisted infusion treatment to mango pieces: Effect on quality properties

Lamilla, Carolina Perdomo, Vaudagna, Sergio R., Cap, Mariana, Rodriguez, Anabel

Journal:

Innovative Food Science & Emerging Technologies

Year:

2020

File:

PDF, 2.22 MB

2020

32

Pt/SO42−−ZrO2: The state of platinum and its relation with catalytic activity inn-hexane isomerization

S. R. Vaudagna, R. A. Comelli, N. S. Fígoli

Journal:

Reaction Kinetics, Mechanisms and Catalysis

Year:

1998

Language:

english

File:

PDF, 385 KB

english, 1998

33

Conventional freezing plus high pressure–low temperature treatment: Physical properties, microbial quality and storage stability of beef meat

Pedro P. Fernández, Pedro D. Sanz, Antonio D. Molina-García, Laura Otero, Bérengère Guignon, Sergio R. Vaudagna

Journal:

Year:

2007

Language:

english

File:

PDF, 346 KB

english, 2007

34

Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages

Szerman, Natalia, Rao, Wei Li, Li, Xin, Yang, Yang, Vaudagna, Sergio R., Zhang, De Quan

Journal:

Food Engineering Reviews

Year:

2015

Language:

english

File:

PDF, 363 KB

english, 2015

35

Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio

Szerman, Natalia, Barrio, Yanina, Schroeder, Belén, Martinez, Paula, Sancho, Ana María, Sanow, Claudio, Vaudagna, Sergio Ramón

Journal:

Procedia Food Science

Year:

2011

Language:

english

File:

PDF, 364 KB

english, 2011

36

Plum ( Prunus salicina ) peel and pulp microparticles as natural antioxidant additives in breast chicken patties

Basanta, Maria Florencia, Rizzo, Sergio Anibal, Szerman, Natalia, Vaudagna, Sergio Ramón, Descalzo, Adriana Maria, Gerschenson, Lia Noemi, Pérez, Carolina Daiana, Rojas, Ana Maria

Journal:

Food Research International

Year:

2017

Language:

english

File:

PDF, 1.31 MB

english, 2017

37

High hydrostatic pressure improves protein solubility and dispersion stability of mineral-added soybean protein isolate

Manassero, Carlos A., Vaudagna, Sergio R., Añón, María Cristina, Speroni, Francisco

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 586 KB

english, 2015

38

Effects of continuous light and dark exposure on hypothalamic thyrotropin-releasing hormone in rats

Prof. E. Martino,G. Bambini,G. Vaudagna…

Journal:

Journal of Endocrinological Investigation

Year:

1985

Language:

english

File:

PDF, 594 KB

english, 1985

39

Characteristics and Contours: Mapping American History in Europe

Grant, S.-M., Heale, M., Parafianowicz, H., Vaudagna, M.

Journal:

The American Historical Review

Year:

2014

Language:

english

File:

PDF, 76 KB

english, 2014

40

Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef muscles

N. Szerman, C.B. Gonzalez, A.M. Sancho, G. Grigioni, F. Carduza, S.R. Vaudagna

Journal:

Year:

2012

Language:

english

File:

PDF, 1.41 MB

english, 2012

41

The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio

Vaudagna, S.R., Gonzalez, C.B., Guignon, B., Aparicio, C., Otero, L., Sanz, P.D.

Journal:

Year:

2012

Language:

english

File:

PDF, 284 KB

english, 2012

42

Brave New Words: Strategies of Language and Communication in the United States of the 1930s

Bindas, Kenneth J., Lalli, Biancamaria Bosco Tedeschini, Vaudagna, Maurizio

Journal:

The Journal of American History

Year:

2001

Language:

english

File:

PDF, 180 KB

english, 2001

43

Listeria Inactivation by the Combination of High Hydrostatic Pressure and Lactocin AL705 on Cured-Cooked Pork Loin Slices

Dallagnol, Andrea Micaela, Barrio, Yanina, Cap, Mariana, Szerman, Natalia, Castellano, Patricia, Vaudagna, Sergio Ramón, Vignolo, Graciela

Journal:

Food and Bioprocess Technology

Year:

2017

Language:

english

File:

PDF, 2.56 MB

english, 2017

44

Presence of thyrotropin-releasing hormone in porcine and bovine retina

E. Martino, M. Nardi, G. Vaudagna, S. Simonetti, A. Cilotti, A. Pinchera

Journal:

Cellular and Molecular Life Sciences

Year:

1980

Language:

english

File:

PDF, 424 KB

english, 1980

45

The Tasks of Economic History || Structural Change in Fascist Italy

Maurizio Vaudagna

Journal:

The Journal of Economic History

Year:

1978

Language:

english

File:

PDF, 725 KB

english, 1978

46

Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid

Cap, Mariana, Vaudagna, Sergio, Mozgovoj, Marina, Soteras, Trinidad, Sucari, Adriana, Signorini, Marcelo, Leotta, Gerardo

Journal:

Year:

2019

Language:

english

File:

PDF, 1.21 MB

english, 2019

47

The American Century in Europe || The Concept of an American Century

Moore, R. Laurence, Vaudagna, Maurizio

Year:

2019

File:

PDF, 1.59 MB

2019

48

Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef

N. Szerman, C.B. Gonzalez, A.M. Sancho, G. Grigioni, F. Carduza, S.R. Vaudagna

Journal:

Year:

2007

Language:

english

File:

PDF, 562 KB

english, 2007

49

Effect of whey protein concentrate and sodium chloride concentrations on the odour profile of sous vide cooked whole-muscle beef from Argentina

G. Grigioni, L. Langman, N. Szerman, M. Irurueta, S.R. Vaudagna

Journal:

Year:

2008

Language:

english

File:

PDF, 304 KB

english, 2008

50

High‐pressure processing of persimmon purée: Stability during chilled storage

Rodriguez, Anabel, Cap, Mariana, Ramos, Nelsi, Godoy, Fernanda, Mascheroni, Rodolfo H., Vaudagna, Sergio R.

Journal:

Journal of Food Processing and Preservation

Year:

2019

File:

PDF, 679 KB

2019

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