| Possible nutritional and health‐related value promotion in orange juice preserved by high‐pressure treatment B De Ancos, S Sgroppo, L Plaza, MP Cano Journal of the Science of Food and Agriculture 82 (8), 790-796, 2002 | 301 | 2002 |
| Evolution during refrigerated storage of bioactive compounds and quality characteristics of grapefruit [Citrus paradisi (Macf.)] juice treated with UV-C light ELM La Cava, SC Sgroppo LWT-Food Science and Technology 63 (2), 1325-1333, 2015 | 55 | 2015 |
| Chitosan/tripolyphosphate nanoaggregates enhance the antibrowning effect of ascorbic acid on mushroom slices GA Ojeda, SC Sgroppo, O Martín-Belloso, R Soliva-Fortuny Postharvest Biology and Technology 156, 110934, 2019 | 53 | 2019 |
| Effects of sodium metabisulphite and citric acid on the shelf life of fresh cut sweet potatoes SC Sgroppo, LE Vergara, MD Tenev Spanish Journal of Agricultural Research, 686-693, 2010 | 51 | 2010 |
| Application of edible coatings in minimally processed sweet potatoes (Ipomoea batatas L.) to prevent enzymatic browning GA Ojeda, SC Sgroppo, NE Zaritzky International Journal of Food Science & Technology 49 (3), 876-883, 2014 | 50 | 2014 |
| Using mild heat treatment to improve the bioactive related compounds on fresh‐cut green bell peppers SC Sgroppo, MV Pereyra International journal of food science & technology 44 (9), 1793-1801, 2009 | 45 | 2009 |
| Actividad antioxidante y contenido en fenoles totales en vinos de origen nacional KR Ávalos Llano, SC Sgroppo, JR Avanza Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales …, 2021 | 34 | 2021 |
| Mango ‘criollo’by-products as a source of polyphenols with antioxidant capacity. Ultrasound assisted extraction evaluated by response surface methodology and HPLC-ESI-QTOF-MS … GA Ojeda, SC Sgroppo, C Sánchez-Moreno, B de Ancos Food Chemistry 396, 133738, 2022 | 31 | 2022 |
| Characterization of Pectins Extracted from Different Varieties of Pink/Red and White Grapefruits [Citrus Paradisi (Macf.)] by Thermal Treatment and Thermosonication EL La Cava, E Gerbino, SC Sgroppo, A Gómez‐Zavaglia Journal of food science 83 (6), 1613-1621, 2018 | 29 | 2018 |
| Zapallo anco (Cucurbita moschata, D.) Fresco cortado tratado con luz UV-C SC Sgroppo, CA Sosa Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales …, 2021 | 28 | 2021 |
| Enhanced extraction of phenolic compounds from mango by-products using deep eutectic solvents GA Ojeda, MM Vallejos, SC Sgroppo, C Sánchez-Moreno, B de Ancos Heliyon 9 (6), 2023 | 23 | 2023 |
| Cinética de secado de berenjena (Solanum melongena L.) M Chaves, S Sgroppo, J Avanza Universidad nacional del nordeste. Comunicaciones científicas y tecnológicas …, 2003 | 23 | 2003 |
| Application of composite cassava starch/chitosan edible coating to extend the shelf life of black mulberries GA Ojeda, AM Arias Gorman, SC Sgroppo, NE Zaritzky Journal of Food Processing and Preservation 45 (1), e15073, 2021 | 22 | 2021 |
| UV-C treatment applied alone or combined with orange juice to improve the bioactive properties, microbiological, and sensory quality of fresh-cut strawberries KR Avalos-Llano, RS Molina, SC Sgroppo Food and Bioprocess Technology 13, 1528-1543, 2020 | 22 | 2020 |
| Combined effect of UV-C light and mild heat on microbial quality and antioxidant capacity of grapefruit juice by flow continuous reactor ELM La Cava, SC Sgroppo Food and Bioprocess Technology 12, 645-653, 2019 | 21 | 2019 |
| Effects of processing and storage of fresh-cut onion on quercetin JA Martínez, S Sgroppo, C Sanchez-Moreno, B De Ancos, MP Cano Acta horticulturae 682 (3), 1889, 2005 | 20 | 2005 |
| Purification and characterization of a fungal laccase expressed in Kluyveromyces lactis suitable for baking MA Molina, A Cazzaniga, LB Milde, SC Sgroppo, PD Zapata, MI Fonseca Journal of Food Science 88 (4), 1365-1377, 2023 | 18 | 2023 |
| Pectin hydrolysates from different cultivars of pink/red and white grapefruits (Citrus Paradisi [macf.]) as Culture and Encapsulating Media for Lactobacillus Plantarum EL La Cava, E Gerbino, SC Sgroppo, A Gómez‐Zavaglia Journal of food science 84 (7), 1776-1783, 2019 | 17 | 2019 |
| Nanotecnología y su aplicación en alimentos GA Ojeda, AM Arias Gorman, SC Sgroppo Mundo nano. Revista interdisciplinaria en nanociencias y nanotecnología 12 …, 2019 | 16 | 2019 |
| Uso de la radiación UV-C en el proceso de elaboración de hortalizas de IV gama D Gutiérrez, G Ruiz López, S Sgroppo, S Rodríguez Agrociencia (Uruguay) 20 (2), 7-13, 2016 | 13 | 2016 |
