Sergio R. Vaudagna - Instituto Nacional de Tecnologia Agropecuaria

基本信息

Career Trajectory

Bio

Sergio R. Vaudagna currently works at the Instituto Tecnologia de Alimentos, Instituto Nacional de Tecnologia Agropecuaria. Sergio does research in Food Processing. His current projects are related to high pressure processing and sous vide cooking.

Research Interests

Papers共 45 篇Author StatisticsCo-AuthorSimilar Experts

By YearBy Citation主题筛选期刊级别筛选合作者筛选合作机构筛选

Novel Applications of Gamma Irradiation on Fruit Processing

Analía C. Colletti,Gabriela I. Denoya,Sergio R. Vaudagna,Gustavo A. Polenta

Current Food Science and Technology Reportsno. 1 (2024): 55-64

Cited0Views0Bibtex

Calcium Addition, Ph, and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 1: Colloidal Stability Improvement

Carlos A. Manassero,Elisabeth David-Briand,Sergio R. Vaudagna,Marc Anton,Francisco Speroni

Innovative Food Science & Emerging Technologies（2024）

Cited20Views0Bibtex

Application of Direct and Indirect Non-thermal Plasma in the Development of Ready-to-Eat Foods

Gabriela Inés Denoya,Natalia Szerman,Sergio Ramón Vaudagna

Current Food Science and Technology Reportsno. 1 (2024): 45-54

Cited0Views0Bibtex

Strategies to improve enzyme performance: Effect of high pressure on the substrate and pressure-assisted reaction

Gustavo Polenta,Vanina Ambrosi,Luciana Costabel,Analía Colletti,Sergio Vaudagna,Gabriela Denoya

Effect of High-Pressure Technologies on Enzymespp.109-139, (2023)

Cited0Views0Bibtex

Author Response for "effect of In–package Cold Plasma Treatments on the Quality of Minimally Processed Apples"

Gabriela Ines Denoya,Gustavo Alberto Polenta,Nancy Mariel Apostolo,Ezequiel Cejas,Brenda Fina,Juan Camilo Chamorro,Matias Ferreyra,Leandro Prevosto,Sergio Ramon Vaudagna

International journal of food science & technologyno. 5 (2023): 2465-2475

Cited4Views0Bibtex

Effects of the Plasma-Activated Water on the Quality and Preservation of Fresh-Cut Lettuce

Juan Camilo Chamorro,Gabriela Ines Denoya,Brenda Santamaria,Brenda Fina,Matias Ferreyra,Ezequiel Cejas,Anabel Rodriguez,Sergio Ramon Vaudagna,Leandro Prevosto

IEEE TRANSACTIONS ON PLASMA SCIENCE (2023)

Cited0Views0EIWOSBibtex

Quantitative Microbial Risk Assessment of Hemolytic Uremic Syndrome Due to Beef Consumption: Impact of Interventions to Reduce the Presence of Shiga Toxin-Producing Escherichia Coli

Victoria Brusa,Mariana Cap,Gerardo Aníbal Leotta,Marcelo Signorini,Sergio Ramón Vaudagna

Springer eBookspp.229-248, (2023)

Cited0Views0Bibtex

High-pressure processing applied for enhancing the antioxidant content of minimally processed peaches

Gabriela Ines Denoya,Gustavo Alberto Polenta,Nancy Mariel Apostolo,Claudio Olaf Budde,Marcelo Cristianini,Sergio Ramon Vaudagna

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYno. 1 (2022): 684-694

Cited4Views0Bibtex

Physicochemical Properties, Degradation Kinetics, and Antioxidant Capacity of Aqueous Anthocyanin-Based Extracts from Purple Carrots Compared to Synthetic and Natural Food Colorants

Maria B. Perez, Maria J. Da Pena Hamparsomian,Roxana E. Gonzalez,Gabriela I. Denoya,Deolindo L. E. Dominguez,Karina Barboza,Massimo Iorizzo,Philipp W. Simon,Sergio R. Vaudagna,Pablo F. Cavagnaro

FOOD CHEMISTRY (2022)

Cited10Views0WOSBibtex

Induction of Stress Defense Response and Quality Retention in Minimally Processed Peaches Through the Application of Gamma Irradiation Treatments

Analia C. Colletti,Gabriela I. Denoya,Claudio O. Budde,Julieta Gabilondo,Jose A. Pachado,Sergio R. Vaudagna,Gustavo A. Polenta

Postharvest biology and technology（2022）

Cited2Views0Bibtex

Author Statistics

Co-Author

Co-Institution

D-Core

合作者
学生
导师

No result temporarily, you can search similar Scholar with the same research interest

Data Disclaimer

The page data are from open Internet sources, cooperative publishers and automatic analysis results through AI technology. We do not make any commitments and guarantees for the validity, accuracy, correctness, reliability, completeness and timeliness of the page data. If you have any questions, please contact us by email: report@aminer.cn