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Early degradation of silicon PV modules and guaranty conditions

Solar energy, 2011-09, Vol.85 (9), p.2264-2274

2011

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Modeling temperature and thermal transmittance of building integrated photovoltaic modules

Solar energy, 2019-05, Vol.184, p.153-161

2019

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Analysis of spectral effects on the energy yield of different PV (photovoltaic) technologies: The case of four specific sites

Energy (Oxford), 2014-04, Vol.67, p.435-443

2014

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Effect of brown seaweed powder on physical and textural properties of wheat bread

European food research & technology, 2018, Vol.244 (1), p.1-10

2018

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Microwave hydrodiffusion and gravity (MHG) processing of Laminaria ochroleuca brown seaweed

Journal of cleaner production, 2018-10, Vol.197, p.1108-1116

2018

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Analysis of the dependence of the spectral factor of some PV technologies on the solar spectrum distribution

Applied energy, 2014-01, Vol.113, p.302-309

2014

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Starch transitions of different gluten free flour doughs determined by dynamic thermal mechanical analysis and differential scanning calorimetry

Carbohydrate polymers, 2015-08, Vol.127, p.160-167

2015

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Rheology of κ/ι-hybrid carrageenan from Mastocarpus stellatus: Critical parameters for the gel formation

International journal of biological macromolecules, 2016-05, Vol.86, p.418-424

2016

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Effect of chia (Sativa hispanica L.) and hydrocolloids on the rheology of gluten-free doughs based on chestnut flour

Food science & technology, 2013-01, Vol.50 (1), p.160-166

2013

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Water absorption, texture, and color kinetics of air-dried chestnuts during rehydration

Journal of food engineering, 2008-06, Vol.86 (4), p.584-594

2008

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Effect of water and guar gum content on thermal properties of chestnut flour and its starch

Food hydrocolloids, 2013-12, Vol.33 (2), p.192-198

2013

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Experimental study of mismatch and shading effects in the I– V characteristic of a photovoltaic module

Solar energy materials and solar cells, 2006-02, Vol.90 (3), p.329-340

2006

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Thermodynamic analysis of experimental sorption isotherms of loquat and quince fruits

Journal of food engineering, 2008-10, Vol.88 (4), p.514-521

2008

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Rheological properties of gelatinized chestnut starch dispersions: Effect of concentration and temperature

Journal of food engineering, 2012-09, Vol.112 (1-2), p.94-99

2012

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Rheological behaviour of aqueous systems of tragacanth and guar gums with storage time

Journal of food engineering, 2010, Vol.96 (1), p.107-113

2010

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Mathematical models for efficiency of inverters used in grid connected photovoltaic systems

Renewable & sustainable energy reviews, 2014-06, Vol.34, p.578-587

2014

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Physicochemical characterization of white, yellow and purple maize flours and rheological characterization of their doughs

Journal of food science and technology, 2015-12, Vol.52 (12), p.7954-7963

2015

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Water adsorption and desorption isotherms of chestnut and wheat flours

Industrial crops and products, 2010-11, Vol.32 (3), p.252-257

2010

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Effect of sodium chloride, sucrose and chestnut starch on rheological properties of chestnut flour doughs

Food hydrocolloids, 2011-07, Vol.25 (5), p.1041-1050

2011

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Rheology of commercial chestnut flour doughs incorporated with gelling agents

Food hydrocolloids, 2011-07, Vol.25 (5), p.1361-1371

2011

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Influence of the particle size on the rheological behaviour of chestnut flour doughs

Journal of food engineering, 2010-09, Vol.100 (2), p.270-277

2010

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EFFECT OF SHORTENINGS ON THE RHEOLOGY OF GLUTEN-FREE DOUGHS: STUDY OF CHESTNUT FLOUR WITH CHIA FLOUR, OLIVE AND SUNFLOWER OILS

Journal of texture studies, 2012-10, Vol.43 (5), p.375-383

2012

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Measurement and analysis of angular response of bare and encapsulated silicon solar cells

Solar energy materials and solar cells, 2005-02, Vol.86 (1), p.53-83

2005

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Fine particle size chestnut flour doughs rheology: Influence of additives

Journal of food engineering, 2014-01, Vol.120, p.94-99

2014

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Characterization of thin film PV modules under standard test conditions: Results of indoor and outdoor measurements and the effects of sunlight exposure

Solar energy, 2012-10, Vol.86 (10), p.3049-3056

2012

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Early degradation of silicon PV modules and guaranty conditions

Modeling temperature and thermal transmittance of building integrated photovoltaic modules

Analysis of spectral effects on the energy yield of different PV (photovoltaic) technologies: The case of four specific sites

Effect of brown seaweed powder on physical and textural properties of wheat bread

Microwave hydrodiffusion and gravity (MHG) processing of Laminaria ochroleuca brown seaweed

Analysis of the dependence of the spectral factor of some PV technologies on the solar spectrum distribution

Starch transitions of different gluten free flour doughs determined by dynamic thermal mechanical analysis and differential scanning calorimetry

Rheology of κ/ι-hybrid carrageenan from Mastocarpus stellatus: Critical parameters for the gel formation

Effect of chia (Sativa hispanica L.) and hydrocolloids on the rheology of gluten-free doughs based on chestnut flour

Water absorption, texture, and color kinetics of air-dried chestnuts during rehydration

Effect of water and guar gum content on thermal properties of chestnut flour and its starch

Experimental study of mismatch and shading effects in the I– V characteristic of a photovoltaic module

Thermodynamic analysis of experimental sorption isotherms of loquat and quince fruits

Rheological properties of gelatinized chestnut starch dispersions: Effect of concentration and temperature

Rheological behaviour of aqueous systems of tragacanth and guar gums with storage time

Mathematical models for efficiency of inverters used in grid connected photovoltaic systems

Physicochemical characterization of white, yellow and purple maize flours and rheological characterization of their doughs

Water adsorption and desorption isotherms of chestnut and wheat flours

Effect of sodium chloride, sucrose and chestnut starch on rheological properties of chestnut flour doughs

Rheology of commercial chestnut flour doughs incorporated with gelling agents

Influence of the particle size on the rheological behaviour of chestnut flour doughs

EFFECT OF SHORTENINGS ON THE RHEOLOGY OF GLUTEN-FREE DOUGHS: STUDY OF CHESTNUT FLOUR WITH CHIA FLOUR, OLIVE AND SUNFLOWER OILS

Measurement and analysis of angular response of bare and encapsulated silicon solar cells

Fine particle size chestnut flour doughs rheology: Influence of additives

Characterization of thin film PV modules under standard test conditions: Results of indoor and outdoor measurements and the effects of sunlight exposure

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