About
Professional Summary
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.
Education
Academic Background-
Ph.D. University of Buenos Aires, Argentina Chemical Sciences | Completed: 1986
Publications (31)
Selected Scholarly Contributions
Citric acid as alternative to sodium hypochlorite for washing and disinfection of experimentally-infected spinach leaves.
Dr. Rosa Juana Jagus
2017
Irradiated ready-to-eat spinach leaves: How information influences awareness towards irradiation treatment and consumer's purchase intention.
Dr. Rosa Juana Jagus
2017
Surface decontamination of spinach by intense pulsed light treatments: Impact on quality attributes.
Dr. Rosa Juana Jagus
2016
High hydrostatic pressure blanching of baby spinach (Spinacia oleracea L.).
Dr. Rosa Juana Jagus
2016
Starch edible film supporting natamycin and nisin for improving microbiological stability of refrigerated argentinian Port Salut cheese.
Dr. Rosa Juana Jagus
2016
Optimization of proteins recovery process from cheese whey.
Dr. Rosa Juana Jagus
2015
Effect of natamycin, nisin and glycerol on the physicochemical properties, roughness and hydrophobicity of tapioca starch edible films.
Dr. Rosa Juana Jagus
2014
Effect of combined natural antimicrobials on spoilage microorganisms and Listeria innocua in a whey cheese Ricotta.
Dr. Rosa Juana Jagus
2014
Natamycin efficiency for controlling yeast growth in models systems and on cheese surfaces.
Dr. Rosa Juana Jagus
2014
Natamycin and nisin supported on starch edible films for controlling mixed culture growth on model systems and Port Salut cheese.
Dr. Rosa Juana Jagus
2014
Effect of natamycin on physical properties of starch edible films and their effect on Saccharomyces cerevisiae activity.
Dr. Rosa Juana Jagus
2013
Physical and antimicrobial properties of tapioca starch-HPMC edible films incorporated with nisin and/or potassium sorbate.
Dr. Rosa Juana Jagus
2013
Nanocomplex formation between β-lactoglobulin or caseinomacropeptide and green tea polyphenols: Impact on protein gelation and polyphenols antiproliferative activity.
Dr. Rosa Juana Jagus
2012
Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins.
Dr. Rosa Juana Jagus
2011
Influence of green tea polyphenols on the colloidal stability and gelation of WPC.
Dr. Rosa Juana Jagus
2011
Sensitization of Listeria innocua to inorganic and organic acids by natural antimicrobials.
Dr. Rosa Juana Jagus
2011
Natural antimicrobials: Effect of Microgard™ and nisin against Listeria innocua in liquid cheese whey.
Dr. Rosa Juana Jagus
2008
Effective control of Listeria innocua by combination of nisin, pH and low temperature in liquid cheese whey.
Dr. Rosa Juana Jagus
2007
Effect of the sequence of nisin and pulsed electric fields treatments and mechanisms involved in the inactivation of Listeria innocua in whey.
Dr. Rosa Juana Jagus
2007
Modelling Saccharomyces cerevisiae inactivation by natamycin in liquid cheese whey.
Dr. Rosa Juana Jagus
2006
Study of the performance of nisin supported in edible films.
Dr. Rosa Juana Jagus
2006
Effect of growth phase and inoculum size on the inactivation of Saccharomyces cerevisiae in fruit juices, by pulsed electric fields.
Dr. Rosa Juana Jagus
2004
Inactivation of Escherichia coli by a combination of nisin, pulsed electric fields and water activity reduction by sodium chloride.
Dr. Rosa Juana Jagus
2002
Combined effect of water activity and pH on the inhibition of Escherichia coli by nisin.
Dr. Rosa Juana Jagus
2001
Combined effect of nisin and pulsed electric fields on the inactivation of Escherichia coli.
Dr. Rosa Juana Jagus
2000
A simple method for determining the spontaneous oil absorption capacity of proteins and the kinetics of oil uptake.
Dr. Rosa Juana Jagus
1989
Physicochemical properties of food proteins related to their ability to stabilize oil‐in‐water emulsions.
Dr. Rosa Juana Jagus
1988
Water‐oil absorption index (WOAI): A simple method for predicting the emulsifying capacity of food proteins.
Dr. Rosa Juana Jagus
1987
Color changes and available lysine during storage of shelf‐stable concentrated cheese whey.
Dr. Rosa Juana Jagus
1986
Determination and correlation of the water activity of cheese whey solutions.
Dr. Rosa Juana Jagus
1986
Preservation of concentrated cheese whey by combined factors.
Dr. Rosa Juana Jagus
1985