Effect of pasteurization on color, ascorbic acid and lycopene of crushed tomato: A computational study with experimental validation by Badin, E.E., Mercatante, M.M., Mascheroni, R.H., Quevedo-Leon, R., Ibarz, A., Ribotta, P.D., Lespinard, A.R.

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Kinetic Modeling of Thermal Degradation of Color, Lycopene, and Ascorbic Acid in Crushed Tomato by Badin, E.E., Quevedo-Leon, R., Ibarz, A., Ribotta, P.D., Lespinard, A.R.

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Thermal processing of raspberry pulp: Effect on the color and bioactive compounds by Badin, E.E., Rossi, Y.E., Montenegro, M.A., Ibarz, A., Ribotta, P.D., Lespinard, A.R.

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Preservation of protective capacity of hyperimmune anti-Stx2 bovine colostrum against enterohemorrhagic Escherichia coli O157:H7 pathogenicity after pasteurization and spray-drying... by Garimano, N., Diaz Vergara, L.I., Kim, A.D., Badin, E.E., Sodero, S., Bernal, A.M., Gonzalez, D.D., Amaral, M.M., Lespinard, A.R., Porporatto, C., Montenegro, M.A., Palermo, M.S., Larzabal, M., Cataldi, A.A., Ibarra, C., Sacerdoti, F.

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