Application of the General Stability Index method to assess the quality of butter lettuce during postharvest storage using a multi-quality indices analysis by Ansorena, María R., Goñi, María G., Aguëro, María V., Roura, Sara I., Di Scala, Karina C.

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Estimation of thermal diffusivity of foods using transfer functions by Glavina, Mariela Y., Di Scala, Karina C., Ansorena, Roberta, del Valle, Carlos E.

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Chemical characterization and functional properties of selected leafy vegetables for innovative mixed salads by Mazzucotelli, Cintia A., González‐Aguilar, Gustavo A., Villegas‐Ochoa, Mónica A., Domínguez‐Avila, Abraham J., Ansorena, María R., Di Scala, Karina C.

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Effect of dimensions on the cooling rate of whole potatoes applying transfer functions by Glavina, Mariela, Di Scala, Karina, del Valle, Carlos

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Physico-chemical analysis, antioxidant capacity and vitamins of six ecotypes of chilean quinoa (Chenopodium quinoa Willd) by Miranda, Margarita, Vega-Gálvez, Antonio, Uribe, Elsa, López, Jessica, Martínez, Enrique, Rodríguez, María José, Quispe, Issis, Di Scala, Karina

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