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Osmotic Dehydration of Nectarines: Influence of the Operating Conditions and Determination of the Effective Diffusion Coefficients

Food and bioprocess technology, 2013-10, Vol.6 (10), p.2708-2720

2013

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Experimental study of the application of edible coatings in pumpkin sticks submitted to osmotic dehydration

Drying technology, 2016-04, Vol.34 (6), p.635-644

2016

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Mathematical analysis of microwave heating process

Journal of food engineering, 2005-08, Vol.69 (3), p.359-368

2005

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Study of Nanoemulsified Films and Coatings for Enhanced Preservation of Minimally Processed Carrots During Refrigerated Storage

Food and bioprocess technology, 2024-05

2024

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Modeling of Microwave Drying of Fruits. Part II: Effect of Osmotic Pretreatment on the Microwave Dehydration Process

Drying technology, 2012-03, Vol.30 (4), p.404-415

2012

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Effect of moisture content on some physical properties of barley

Industrial crops and products, 2013-05, Vol.43, p.762-767

2013

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Comparison of the deep frying process in coated and uncoated dough systems

Journal of food engineering, 2008-02, Vol.84 (3), p.383-393

2008

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Weight loss during freezing and storage of unpackaged foods

Journal of food engineering, 2001-02, Vol.47 (2), p.69-79

2001

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Experimental study of parchment coffee drying using the combined fluidization and microwave process: Analysis of drying curves and thermal imaging

Journal of food engineering, 2024-12, Vol.383, p.112214, Article 112214

2024

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Gereralized model for the simulation of food refrigeration. Development and validation of the predictive numerical method

International journal of refrigeration, 2002-11, Vol.25 (7), p.975-984

2002

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Monitoring of Weight Losses in Meat Products during Freezing and Frozen Storage

Food science and technology international, 2002-08, Vol.8 (4), p.229-238

2002

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Generalized model for the simulation of food refrigeration. Development and validation of the predictive numerical method

International journal of refrigeration, 2002-11, Vol.25 (7), p.975-984

2002

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Some functional properties of pigment extracts from red cabbage (brassica oleracea) and redbeet (beta vulgaris)

Latin American applied research, 2012-10, Vol.42 (4), p.427-432

2012

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Monitoring of weight losses in meat products during freezing and frozen storage

Food science and technology international, 2002-08, Vol.8 (4), p.229-238

2002

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Food freezing with simultaneous surface dehydration: approximate prediction of freezing time

International journal of heat and mass transfer, 2005-03, Vol.48 (6), p.1205-1213

2005

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Food freezing with simultaneous surface dehydration: approximate prediction of weight loss during freezing and storage

International journal of heat and mass transfer, 2005-03, Vol.48 (6), p.1195-1204

2005

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Comparison of the deep frying process in coated and uncoated dough systems

Journal of food engineering, 2007, Vol.84 (3), p.383-393

2007

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Osmotic Dehydration of Nectarines: Influence of the Operating Conditions and Determination of the Effective Diffusion Coefficients

Experimental study of the application of edible coatings in pumpkin sticks submitted to osmotic dehydration

Mathematical analysis of microwave heating process

Study of Nanoemulsified Films and Coatings for Enhanced Preservation of Minimally Processed Carrots During Refrigerated Storage

Modeling of Microwave Drying of Fruits. Part II: Effect of Osmotic Pretreatment on the Microwave Dehydration Process

Effect of moisture content on some physical properties of barley

Comparison of the deep frying process in coated and uncoated dough systems

Weight loss during freezing and storage of unpackaged foods

Experimental study of parchment coffee drying using the combined fluidization and microwave process: Analysis of drying curves and thermal imaging

Gereralized model for the simulation of food refrigeration. Development and validation of the predictive numerical method

Monitoring of Weight Losses in Meat Products during Freezing and Frozen Storage

Generalized model for the simulation of food refrigeration. Development and validation of the predictive numerical method

Some functional properties of pigment extracts from red cabbage (brassica oleracea) and redbeet (beta vulgaris)

Monitoring of weight losses in meat products during freezing and frozen storage

Food freezing with simultaneous surface dehydration: approximate prediction of freezing time

Food freezing with simultaneous surface dehydration: approximate prediction of weight loss during freezing and storage

Comparison of the deep frying process in coated and uncoated dough systems

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