Get started
Author

Karina C. Di Scala

Observed names: K. Di Scala, K. DiScala, K.C. DI SCALA, KARINA DI SCALA, Karina Cecilia DI SCALA, Karina Di Scala
OpenAlex ID: A5111704203
Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian)
2009 · Antonio Vega-Gálvez, Karina Di Scala, et al. · Food Chemistry · 550
Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices
2011 · Antonio Vega-Gálvez, Kong Ah-Hen, et al. · Food Chemistry · 407
Drying kinetics and quality changes during drying of red pepper
2007 · Karina Di Scala, Guillermo Crapiste · LWT · 292
PDF
Impact of air-drying temperature on nutritional properties, total phenolic content and antioxidant capacity of quinoa seeds (Chenopodium quinoa Willd.)
2010 · Margarita Miranda, Antonio Vega-Gálvez, et al. · Industrial Crops and Products · 221
Effect of Air Temperature on Drying Kinetics, Vitamin C, Antioxidant Activity, Total Phenolic Content, Non-enzymatic Browning and Firmness of Blueberries Variety O´Neil
2010 · Jessica López, Elsa Uribe, et al. · Food and Bioprocess Technology · 195
Chemical characterization and antioxidant capacity of red radish (Raphanus sativus L.) leaves and roots
2015 · Rosario Goyeneche, Sara Roura, et al. · Journal of Functional Foods · 193
Effective moisture diffusivity determination and mathematical modelling of the drying curves of the olive-waste cake
2010 · Antonio Vega-Gálvez, Margarita Miranda, et al. · Bioresource Technology · 189
Influence of hot-air temperature on drying kinetics, functional properties, colour, phycobiliproteins, antioxidant capacity, texture and agar yield of alga Gracilaria chilensis
2011 · Cristian Tello-Ireland, Roberto Lemus-Mondaca, et al. · LWT · 122
Osmotic dehydration under high hydrostatic pressure: Effects on antioxidant activity, total phenolics compounds, vitamin C and colour of strawberry (Fragaria vesca)
2012 · Yissleen Nuñez-Mancilla, Mario Pérez-Won, et al. · LWT · 114
PDF
Combined Infrared-Convective Drying of Murta (Ugni molinaeTurcz) Berries: Kinetic Modeling and Quality Assessment
2013 · Luis Puente-Díaz, Kong Ah-Hen, et al. · Drying Technology · 107
Effect of air temperature on drying kinetics and quality characteristics of osmo-treated jumbo squid (Dosidicus gigas)
2010 · Antonio Vega-Gálvez, Margarita Miranda, et al. · LWT · 107
PDF
High hydrostatic pressure effect on chemical composition, color, phenolic acids and antioxidant capacity of Cape gooseberry pulp (Physalis peruviana L.)
2014 · Antonio Vega-Gálvez, Jéssica López, et al. · LWT · 90
PDF
Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.)
2013 · Antonio Vega-Gálvez, Liliana Zura-Bravo, et al. · Journal of Food Science and Technology · 90
PDF
Effect of high hydrostatic pressure pretreatment on drying kinetics, antioxidant activity, firmness and microstructure of Aloe vera (Aloe barbadensis Miller) gel
2010 · Antonio Vega-Gálvez, Elsa Uribe, et al. · LWT · 78
Characteristics of Convective Drying of Pepino Fruit (Solanum muricatum Ait.): Application of Weibull Distribution
2009 · Elsa Uribe, Antonio Vega-Gálvez, et al. · Food and Bioprocess Technology · 77
Application of citric acid and mild heat shock to minimally processed sliced radish: Color evaluation
2014 · Rosario Goyeneche, María V. Agüero, et al. · Postharvest Biology and Technology · 75
PDF
Supercritical CO2 extraction of bioactive compounds from radish leaves: Yield, antioxidant capacity and cytotoxicity
2018 · Rosario Goyeneche, Alejandra Fanovich, et al. · The Journal of Supercritical Fluids · 73
PDF
Effect of dehydration temperature on physico-chemical properties and antioxidant capacity of goldenberry (Physalis peruviana L.)
2013 · Jessica Lopez, Antonio Vega-Gálvez, et al. · Chilean journal of agricultural research · 70
PDF
Changes of quality characteristics of pepino fruit (Solanum muricatum Ait) during convective drying
2011 · Karina Di Scala, Antonio Vega‐Gálvez, et al. · International Journal of Food Science & Technology · 70
Effect of temperature on structural properties of Aloe vera (Aloe barbadensis Miller) gel and Weibull distribution for modelling drying process
2009 · Margarita Miranda, Antonio Vega-Gálvez, et al. · Food and Bioproducts Processing · 69
Mass Transfer Modelling During Osmotic Dehydration of Jumbo Squid (Dosidicus gigas): Influence of Temperature on Diffusion Coefficients and Kinetic Parameters
2010 · Elsa Uribe, Margarita Miranda, et al. · Food and Bioprocess Technology · 59
Modeling mass transfer during osmotic dehydration of strawberries under high hydrostatic pressure conditions
2011 · Yissleen Nuñez-Mancilla, Mario Perez-Won, et al. · Innovative Food Science & Emerging Technologies · 57
Effects of high hydrostatic pressure processing and supercritical fluid extraction on bioactive compounds and antioxidant capacity of Cape gooseberry pulp (Physalis peruviana L.)
2018 · Maria José Torres-Ossandón, Antonio Vega-Gálvez, et al. · The Journal of Supercritical Fluids · 56
PDF
Application of high hydrostatic pressure to aloe vera (Aloe barbadensis Miller) gel: Microbial inactivation and evaluation of quality parameters
2011 · Antonio Vega-Gálvez, Claudia Giovagnoli, et al. · Innovative Food Science & Emerging Technologies · 56
Recovery of bioactive compounds from beetroot leaves by supercritical CO2 extraction as a promising bioresource
2019 · Rosario Goyeneche, Karina Di Scala, et al. · The Journal of Supercritical Fluids · 55
Works count: 66
Citation count: 4,382
H-index: 37
I10-index: 51
Year
Topic
Type