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María Clara Zamora
María Clara Zamora
Pontificia Universidad Católica Argentina (UCA) - CONICET
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The correlation between water activity and% moisture in honey: Fundamental aspects and application to Argentine honeys
J Chirife, MC Zamora, A Motto
Journal of Food Engineering 72 (3), 287-292, 2006
2432006
Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine
MC Goldner, MC Zamora, P Di Leo Lira, H Gianninoto, A Bandoni
Journal of Sensory Studies 24 (2), 243-257, 2009
1582009
Determination of water activity change due to crystallization in honeys from Argentina
MC Zamora, J Chirife
Food Control 17 (1), 59-64, 2006
1352006
Freeze-drying encapsulation of red wine polyphenols in an amorphous matrix of maltodextrin
V Sanchez, R Baeza, MV Galmarini, MC Zamora, J Chirife
Food and Bioprocess Technology 6, 1350-1354, 2013
1092013
Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine
DF Rocha-Parra, MC Lanari, MC Zamora, J Chirife
Lwt 70, 162-170, 2016
892016
Comparison of the viscosity of trehalose and sucrose solutions at various temperatures: Effect of guar gum addition
MV Galmarini, R Baeza, V Sanchez, MC Zamora, J Chirife
LWT-Food Science and Technology 44 (1), 186-190, 2011
812011
On the nature of the relationship between water activity and% moisture in honey
MC Zamora, J Chirife, D Roldán
Food control 17 (8), 642-647, 2006
782006
Sourness–sweetness interactions in different media: White wine, ethanol and water
MC Zamora, MC Goldner, MV Galmarini
Journal of sensory studies 21 (6), 601-611, 2006
692006
Understanding apple consumers¡¯ expectations in terms of likes and dislikes. Use of comment analysis in a cross-cultural study
MV Galmarini, R Symoneaux, S Chollet, MC Zamora
Appetite 62, 27-36, 2013
642013
Performance comparison between trained assessors and wine experts using specific sensory attributes
MC Zamora, M Guirao
Journal of sensory studies 19 (6), 530-545, 2004
632004
Potassium sorbate inhibition of microorganisms growing on refrigerated packaged beef
MC Zamora, NE Zaritzky
Journal of Food Science 52 (2), 257-262, 1987
611987
Modeling of microbial growth in refrigerated packaged beef
MC Zamora, NE Zaritzky
Journal of Food Science 50 (4), 1003-1006, 1985
611985
Facial affective reactions to bitter-tasting foods and body mass index in adults
D Garcia-Burgos, MC Zamora
Appetite 71, 178-186, 2013
602013
SENSORY CHARACTERIZATION OF VITIS VINIFERA CV. MALBEC WINES FROM SEVEN VITICULTURE REGIONS OF ARGENTINA
MC Goldner, MC Zamora
Journal of Sensory Studies 22 (5), 520-532, 2007
582007
Stability of individual phenolic compounds and antioxidant activity during storage of a red wine powder
MV Galmarini, C Maury, E Mehinagic, V Sanchez, RI Baeza, S Mignot, ...
Food and bioprocess technology 6, 3585-3595, 2013
572013
Convenience sampling for acceptability and CATA measurements may provide inaccurate results: A case study with fruit‐flavored powdered beverages tested in Argentina, Spain and USA
P Cardinal, MC Zamora, E Chambers IV, Á Carbonell Barrachina, ...
Journal of Sensory Studies 30 (4), 295-304, 2015
542015
Glass transition temperatures and some physical and sensory changes in stored spray-dried encapsulated flavors
BC Carolina, S Carolina, MC Zamora, C Jorge
LWT-Food Science and Technology 40 (10), 1792-1797, 2007
532007
Relationships between colour parameters, phenolic content and sensory changes of processed blueberry, elderberry and blackcurrant commercial juices
CB Casati, V Sánchez, R Baeza, N Magnani, P Evelson, MC Zamora
International journal of food science & technology 47 (8), 1728-1736, 2012
482012
Group and individual gustatory reaction times and Piéron¡¯s law
C Bonnet, MC Zamora, F Buratti, M Guirao
Physiology & Behavior 66 (4), 549-558, 1999
401999
Application of hedonic dynamics using multiple-sip temporal-liking and facial expression for evaluation of a new beverage
D Rocha-Parra, D García-Burgos, S Munsch, J Chirife, MC Zamora
Food Quality and Preference 52, 153-159, 2016
382016
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