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Condicionantes de la presencia de glifosato en orina en poblaciones de zonas agroindustriales de la provincia de Buenos Aires, Argentina

Revista del Hospital Italiano de Buenos Aires, 2024-08

2024

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Quantitative sensory characterisation of, and distinction between, Argentine ciders

Journal of the Institute of Brewing, 2021, Vol.127 (3), p.273-285

2021

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Cancer incidence and death rates in Argentine rural towns surrounded by pesticide-treated agricultural land

Clinical epidemiology and global health, 2023-03, Vol.20, p.101239, Article 101239

2023

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Determination of Optimum Concentrations of a Food Ingredient Using Survival Analysis Statistics

Journal of food science, 2006-09, Vol.71 (7), p.S526-S532

2006

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SELECTION OF A SENSORY MARKER TO PREDICT THE SENSORY SHELF LIFE OF A FLUID HUMAN MILK REPLACEMENT FORMULA

Journal of food quality, 2009-12, Vol.32 (6), p.793-809

2009

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How thick do consumers’ want their meat and how thick do they get it? The case of deep-fried breaded beef

Food science and technology international, 2013-08, Vol.19 (4), p.335-342

2013

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Numerical solution of the three-dimensional diffusion equation in leaching processes

International communications in heat and mass transfer, 1986, Vol.13 (6), p.685-690

Hough, Guillermo E.

1986

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Use of the heaviside function as a substitute for Arrhenius' law in mathematical models of distributed parameter reactors

The Chemical engineering journal, 1975-01, Vol.9 (3), p.215-222

1975

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Use of the heaviside function as a substitute for Arrhenius' law in mathematical models of distributed parameter reactors: Part II: First order reaction

The Chemical engineering journal, 1975, Vol.9 (3), p.215-222

1975

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The tree of life and a new classification of bony fishes

PLoS currents, 2013-01, Vol.5

2013

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Number of consumers necessary for sensory acceptability tests

Food quality and preference, 2006-09, Vol.17 (6), p.522-526

2006

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Desigualdad medioambiental en la pampa húmeda argentina: metodologías cualitativa y cuantitativa para evaluar la exposición a pesticidas de estudiantes de una escuela rural

L'Ordinaire des Amériques, 2019-12 (225)

2019

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CURRENT-STATUS SURVIVAL ANALYSIS METHODOLOGY APPLIED TO ESTIMATING SENSORY SHELF LIFE OF READY-TO-EAT LETTUCE (LACTUCA SATIVA)

Journal of sensory studies, 2008-04, Vol.23 (2), p.162-170

2008

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Partial least squares correlations between sensory and instrumental measurements of flavor and texture for Reggianito grating cheese

Food quality and preference, 1996, Vol.7 (1), p.47-53

1996

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Sensory optimization of a powdered chocolate milk formula

Food quality and preference, 1997-05, Vol.8 (3), p.213-221

1997

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Influence of partial substitution of NaCl with KCl on the sensory characteristics of Port Salut cheese

AgroScience Research, 2023-07, Vol.1 (1), p.21-25

2023

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Qué factores influyen en la elección de alimentos de los estudiantes de Ciencias de la Salud?

Diaeta (Ciudad de Buenos Aires, Argentina ), 2012-12, Vol.30 (141), p.16-24

2012

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Elección de frutas para licuados y frecuencia de consumo: Resultados preliminares de un estudio de percepción de producto alimenticio saludable e intención de consumo

Diaeta (Ciudad de Buenos Aires, Argentina ), 2012-06, Vol.30 (139)

2012

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A transcultural study on stirred strawberry yogurt: consumer acceptability versus sensory quality with trained panel

Archivos latinoamericanos de nutrición, 2005-03, Vol.55 (1), p.77-85

2005

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Sensory Thresholds of Flavor Defects in Reconstituted Whole Milk Powder

Journal of dairy science, 1992-09, Vol.75 (9), p.2370-2374

1992

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Sensory and Objective Measurement of Sandiness in Dulce de Leche, a Typical Argentine Dairy Product

Journal of dairy science, 1990-03, Vol.73 (3), p.604-611

1990

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I-12. Use of facial or verbal-numeric scales for measuring sensory acceptability of a chocolate beverage in 11 year old children

Food quality and preference, 1996-07, Vol.7 (3), p.327-327

1996

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Sensory profiling during ripening of reggianito grating cheese, using both traditional ripening and in plastic wrapping

Food quality and preference, 1994, Vol.5 (4), p.271-280

1994

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Un estudio transcultural de yogurt batido de fresa: aceptabilidad con consumidores versus calidad sensorial con paneles entrenados

Archivos latinoamericanos de nutrición, 2005-03, Vol.55 (1), p.77-85

2005

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Sandiness Prevention in Dulce de Leche by Seeding with Lactose Microcrystals

Journal of dairy science, 1990-03, Vol.73 (3), p.612-616

1990

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Condicionantes de la presencia de glifosato en orina en poblaciones de zonas agroindustriales de la provincia de Buenos Aires, Argentina

Quantitative sensory characterisation of, and distinction between, Argentine ciders

Cancer incidence and death rates in Argentine rural towns surrounded by pesticide-treated agricultural land

Determination of Optimum Concentrations of a Food Ingredient Using Survival Analysis Statistics

SELECTION OF A SENSORY MARKER TO PREDICT THE SENSORY SHELF LIFE OF A FLUID HUMAN MILK REPLACEMENT FORMULA

How thick do consumers’ want their meat and how thick do they get it? The case of deep-fried breaded beef

Numerical solution of the three-dimensional diffusion equation in leaching processes

Use of the heaviside function as a substitute for Arrhenius' law in mathematical models of distributed parameter reactors

Use of the heaviside function as a substitute for Arrhenius' law in mathematical models of distributed parameter reactors: Part II: First order reaction

The tree of life and a new classification of bony fishes

Number of consumers necessary for sensory acceptability tests

Desigualdad medioambiental en la pampa húmeda argentina: metodologías cualitativa y cuantitativa para evaluar la exposición a pesticidas de estudiantes de una escuela rural

CURRENT-STATUS SURVIVAL ANALYSIS METHODOLOGY APPLIED TO ESTIMATING SENSORY SHELF LIFE OF READY-TO-EAT LETTUCE (LACTUCA SATIVA)

Partial least squares correlations between sensory and instrumental measurements of flavor and texture for Reggianito grating cheese

Sensory optimization of a powdered chocolate milk formula

Influence of partial substitution of NaCl with KCl on the sensory characteristics of Port Salut cheese

Qué factores influyen en la elección de alimentos de los estudiantes de Ciencias de la Salud?

Elección de frutas para licuados y frecuencia de consumo: Resultados preliminares de un estudio de percepción de producto alimenticio saludable e intención de consumo

A transcultural study on stirred strawberry yogurt: consumer acceptability versus sensory quality with trained panel

Sensory Thresholds of Flavor Defects in Reconstituted Whole Milk Powder

Sensory and Objective Measurement of Sandiness in Dulce de Leche, a Typical Argentine Dairy Product

I-12. Use of facial or verbal-numeric scales for measuring sensory acceptability of a chocolate beverage in 11 year old children

Sensory profiling during ripening of reggianito grating cheese, using both traditional ripening and in plastic wrapping

Un estudio transcultural de yogurt batido de fresa: aceptabilidad con consumidores versus calidad sensorial con paneles entrenados

Sandiness Prevention in Dulce de Leche by Seeding with Lactose Microcrystals

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