Influence of microwave bag vs. conventional microwave cooking on phytochemicals of industrially and domestically processed broccoli
2020 · Food Research International · 14 citations
https://doi.org/10.1016/j.foodres.2020.110077
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Patricia Lema
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Patricia Lema is an academic researcher from Universidad de la República de Uruguay. The author has contributed to research in topics: Postharvest Quality and Shelf Life Management & Phytochemicals and Antioxidant Activities & Nanocomposite Films for Food Packaging. The author has an h-index of 17, co-authored 52 publications.
ORCID: 0000-0002-5271-1766Papers by this author
worksCombined peracetic acid: power ultrasound disinfection process enhances bioactive compounds and preserves quality attributes of fresh-cut lettuce (cv. Vera)
2024 · Discover Food · 4 citations
https://doi.org/10.1007/s44187-024-00081-z
Food Safety and Shelf Life Improvement of Minimally Processed Strawberries
2023 · ACS Food Science & Technology · 3 citations
https://doi.org/10.1021/acsfoodscitech.3c00193
Learning ultrasound assisted extraction through the use of sugar-coated chocolates
2025 · Ultrasonics Sonochemistry · 0 citations
https://doi.org/10.1016/j.ultsonch.2025.107250
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