Prof. Dr. Rosa Juana Jagus
ProfessorUniversity of Buenos Aires, Argentina
Highest Degree
Ph.D. in Chemical Sciences from University of Buenos Aires, Argentina
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University of Buenos Aires, Argentina
Biography
Rosa Jagus is a Professor at the Faculty of Engineering, University of Buenos Aires. Dr. Jagus has 35 scientific papers published in international journals and presented over 100 papers in congresses.
She has been director of research projects in Food Technology area, and has directed doctoral students and researchers.
Area of Interest:
Food Science and Technology
100%
Food Preservation
62%
Chemical Analysis
90%
Antimicrobial
75%
Edible Film
55%
Research Publications in Numbers
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Selected Publications
- Finten, G., M.V. Aguero and R.J. Jagus, 2017. Citric acid as alternative to sodium hypochlorite for washing and disinfection of experimentally-infected spinach leaves. LWT-Food Sci. Technol., 82: 318-325.
CrossRef | Direct Link | - Finten, G., J.I. Garrido, M.V. Aguero and R.J. Jagus, 2017. Irradiated ready-to-eat spinach leaves: How information influences awareness towards irradiation treatment and consumer's purchase intention. Radiation Phys. Chem., 130: 247-251.
CrossRef | Direct Link | - Finten, G., J.I. Garrido, M.C. Cova, P. Narvaiz, R.J. Jagus and M.V. Aguero, 2017. Safety improvement and quality retention of gamma irradiated spinach leaves. J. Food Saf., Vol. 37. 10.1111/jfs.12340.
CrossRef | - Fernandez, M.V., M.V. Aguero and R.J. Jagus, 2017. Green tea extract: A natural antimicrobial with great potential for controlling native microbiota, Listeria innocua and Escherichia coli in fresh-cut beet leaves. J. Food Saf. 10.1111/jfs.12374.
CrossRef | Direct Link | - Resa, C.P.O., L.N. Gerschenson and R.J. Jagus, 2016. Starch edible film supporting natamycin and nisin for improving microbiological stability of refrigerated argentinian Port Salut cheese. Food Control, 59: 737-742.
CrossRef | Direct Link | - Finten, G., M.V. Aguero, R.J. Jagus and K. Niranjan, 2016. High hydrostatic pressure blanching of baby spinach (Spinacia oleracea L.). LWT-Food Sci. Technol., 73: 74-79.
CrossRef | Direct Link | - Aguero, M.V., R.J. Jagus, O. Martin-Belloso and R. Soliva-Fortuny, 2016. Surface decontamination of spinach by intense pulsed light treatments: Impact on quality attributes. Postharvest Biol. Technol., 121: 118-125.
CrossRef | - Anahi, C., J. Rosa and W. Jorge, 2015. Optimization of proteins recovery process from cheese whey. J. Agric. Sci. Technol. B, 5: 141-148.
Direct Link | - Resa, C.P.O., R.J. Jagus and L.N. Gerschenson, 2014. Natamycin efficiency for controlling yeast growth in models systems and on cheese surfaces. Food Control, 35: 101-108.
CrossRef | - Resa, C.P.O., R.J. Jagus and L.N. Gerschenson, 2014. Effect of natamycin, nisin and glycerol on the physicochemical properties, roughness and hydrophobicity of tapioca starch edible films. Mater. Sci. Eng. C, 40: 281-287.
CrossRef | - Resa, C.P.O., L.N. Gerschenson and R.J. Jagus, 2014. Natamycin and nisin supported on starch edible films for controlling mixed culture growth on model systems and Port Salut cheese. Food Control, 44: 146-151.
CrossRef | Direct Link | - Fernandez, M.V., R.J. Jagus and S.L. Mugliaroli, 2014. Effect of combined natural antimicrobials on spoilage microorganisms and Listeria innocua in a whey cheese Ricotta. Food Bioprocess Technol., 7: 2528-2537.
CrossRef | Direct Link | - Resa, C.P.O., L.N. Gerschenson and R.J. Jagus, 2013. Effect of natamycin on physical properties of starch edible films and their effect on Saccharomyces cerevisiae activity. Food Bioprocess Technol., 6: 3124-3133.
CrossRef | - Basch, C.Y., R.J. Jagus and S.K. Flores, 2013. Physical and antimicrobial properties of tapioca starch-HPMC edible films incorporated with nisin and/or potassium sorbate. Food Bioprocess Technol., 6: 2419-2428.
CrossRef | - Von Staszewski, M., F.L. Jara, A.L. Ruiz, R.J. Jagus, J.E. Carvalho and A.M. Pilosof, 2012. Nanocomplex formation between β-lactoglobulin or caseinomacropeptide and green tea polyphenols: Impact on protein gelation and polyphenols antiproliferative activity. J. Functional Foods, 4: 800-809.
CrossRef | - Von Staszewski, M., R.J. Jagus and A.M. Pilosof, 2011. Influence of green tea polyphenols on the colloidal stability and gelation of WPC. Food Hydrocolloids, 25: 1077-1084.
CrossRef | - Von Staszewski, M., A.M.R. Pilosof and R.J. Jagus, 2011. Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins. Food Chem., 125: 186-192.
CrossRef | Direct Link | - Lehrke, G., L. Hernaez, S.L. Mugliaroli, M. von Staszewski and R.J. Jagus, 2011. Sensitization of Listeria innocua to inorganic and organic acids by natural antimicrobials. LWT-Food Sci. Technol., 44: 984-991.
CrossRef | - Von Staszewski, M. and R.J. Jagus, 2008. Natural antimicrobials: Effect of Microgard™ and nisin against Listeria innocua in liquid cheese whey. Int. Dairy J., 18: 255-259.
CrossRef | Direct Link | - Gallo, L.I., A.M.R. Pilosof and R.J. Jagus, 2007. Effective control of Listeria innocua by combination of nisin, pH and low temperature in liquid cheese whey. Food Control, 18: 1086-1092.
CrossRef | Direct Link | - Gallo, L.I., A.M. Pilosof and R.J. Jagus, 2007. Effect of the sequence of nisin and pulsed electric fields treatments and mechanisms involved in the inactivation of Listeria innocua in whey. J. Food Eng., 79: 188-193.
CrossRef | Direct Link | - Sanjurjo, K., S. Flores, L. Gerschenson and R. Jagus, 2006. Study of the performance of nisin supported in edible films. Food Res. Int., 39: 749-754.
CrossRef | - Gallo, L.I., R.J. Jagus and A.M. Piloasof, 2006. Modelling Saccharomyces cerevisiae inactivation by natamycin in liquid cheese whey. Braz. J. Food Technol., 9: 311-316.
- Molinari, P., A.M.R. Pilosof and R.J. Jagus, 2004. Effect of growth phase and inoculum size on the inactivation of Saccharomyces cerevisiae in fruit juices, by pulsed electric fields. Food Res. Int., 37: 793-798.
CrossRef | - Terebiznik, M., R. Jagus, P. Cerrutti, M.S. de Huergo and A.M.R. Pilosof, 2002. Inactivation of Escherichia coli by a combination of nisin, pulsed electric fields and water activity reduction by sodium chloride. J. Food Prot., 65: 1253-1258.
CrossRef | - Cerrutti, P., M.R. Terebiznik, M.S. de Huergo, R. Jagus and A.M. Pilosof, 2001. Combined effect of water activity and pH on the inhibition of Escherichia coli by nisin. J. Food Prot., 64: 1510-1514.
- Terebiznik, M.R., R.J. Jagus, P. Cerrutti, M.S. de Huergo and A.M. Pilosof, 2000. Combined effect of nisin and pulsed electric fields on the inactivation of Escherichia coli. J. Food Prot., 63: 741-746.
CrossRef | - De Kanterewicz, R.J., A.M.R. Pilosof and G.B. Bartholomai, 1989. A simple method for determining the spontaneous oil absorption capacity of proteins and the kinetics of oil uptake. J. Am. Oil Chem. Soc., 66: 809-812.
CrossRef | Direct Link | - Elizalde, B.E., R.D. Kanterewicz, A.M.R. Pilosof and G.B. Bartholomai, 1988. Physicochemical properties of food proteins related to their ability to stabilize oil‐in‐water emulsions. J. Food Sci., 53: 845-848.
CrossRef | Direct Link | - Kanterewicz, R.D., B.E. Elizalde, A.M.R. Pilosof and G.B. Bartholomai, 1987. Water‐oil absorption index (WOAI): A simple method for predicting the emulsifying capacity of food proteins. J. Food Sci., 52: 1381-1383.
CrossRef | - Kanterewicz, R.J. and J. Chirife, 1986. Determination and correlation of the water activity of cheese whey solutions. J. Food Sci., 51: 227-228.
CrossRef | - Kanterewicz, R.J. and J. Chirife, 1986. Color changes and available lysine during storage of shelf‐stable concentrated cheese whey. J. Food Sci., 51: 826-828.
CrossRef | Direct Link | - Kanterewicz, R.J., J. Chirife and E.A.D. Lagarde, 1985. Preservation of concentrated cheese whey by combined factors. J. Food Sci., 50: 1629-1632.
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