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Ana Maria Sancho
Ana Maria Sancho
International Trademark Association
Chemistry
Food science
Chromatography
Chewiness
Feature (computer vision)
5
Papers
25
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Comparison of the quality attributes of carrot juice pasteurized by ohmic heating and conventional heat treatment
2021
Lwt - Food Science and Technology
Livia M. Negri Rodríguez
Ricardo Arias
Trinidad Soteras
Ana Maria Sancho
H. E. Tacca
Nora Aimaretti
María Luisa Rojas Cervantes
Natalia Szerman
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Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties
2019
Lwt - Food Science and Technology
Natalia Szerman
Romina Ferrari
Ana Maria Sancho
Sergio Ramon Vaudagna
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Citations (8)
Combined drying of Nopal pads (Opuntia ficus‐indica): Optimization of osmotic dehydration as a pretreatment before hot air drying
2019
Journal of Food Processing and Preservation
Anabel Rodriguez
Ana Maria Sancho
Yanina Barrio
Pablo Rosito
Marta Sofía Gozzi
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Citations (3)
Effect of Light Exposure on Functional Compounds of Monovarietal Extra Virgin Olive Oils and Oil Mixes During Early Storage as Evaluated by Fluorescence Spectra
2019
Food Analytical Methods
G. Díaz
J. Pega
D. Primrose
Ana Maria Sancho
M. Nanni
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Citations (4)
Texture and Color Analysis of Lentils and Rice for Instant Meal Using Image Processing Techniques
2016
Journal of Food Processing and Preservation
Facundo Pieniazek
Ana Maria Sancho
Valeria Messina
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Citations (7)
1