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Application of microwaves dielectric spectroscopy for controlling pork meat ( Longissimus dorsi) salting process

Journal of food engineering, 2010-04, Vol.97 (4), p.484-490

2010

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Changes in respiration rate and physical properties of strawberries due to osmotic dehydration and storage

Journal of food engineering, 2010-03, Vol.97 (1), p.64-71

2010

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A study on the rehydration ability of isolated apple cells after osmotic dehydration treatments

Journal of food engineering, 2013-03, Vol.115 (2), p.145-153

2013

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Analysis of structure-property relationships in isolated cells during OD treatments. Effect of initial structure on the cell behaviour

Journal of food engineering, 2010-08, Vol.99 (4), p.417-423

2010

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Influence of osmotic dehydration on texture, respiration and microbial stability of apple slices (Var. Granny Smith)

Journal of food engineering, 2009-03, Vol.91 (1), p.1-9

2009

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Effect of vacuum impregnation with calcium lactate on the osmotic dehydration kinetics and quality of osmodehydrated grapefruit

Journal of food engineering, 2009-02, Vol.90 (3), p.372-379

2009

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Analysis of chemical and structural changes in kiwifruit ( Actinidia deliciosa cv Hayward) through the osmotic dehydration

Journal of food engineering, 2011-08, Vol.105 (4), p.599-608

2011

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Nonlinear thermodynamic approach to analyze long time osmotic dehydration of parenchymatic apple tissue

Journal of food engineering, 2011, Vol.102 (1), p.34-42

2011

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Application of microwaves dielectric spectroscopy for controlling long time osmotic dehydration of parenchymatic apple tissue

Journal of food engineering, 2011-05, Vol.104 (2), p.227-233

2011

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Non-equilibrium thermodynamic approach to analyze the pork meat ( Longissimus dorsi) salting process

Journal of food engineering, 2010-07, Vol.99 (1), p.24-30

2010

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Analysis of kiwifruit osmodehydration process by systematic approach systems

Journal of food engineering, 2011-06, Vol.104 (3), p.438-444

2011

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Effect of osmotic dehydration and vacuum impregnation on respiration rate of cut strawberries

Food science & technology, 2006-01, Vol.39 (10), p.1171-1179

2006

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Mass transfer phenomena during the osmotic dehydration of apple isolated protoplasts ( Malus domestica var. Fuji)

Journal of food engineering, 2006, Vol.77 (1), p.179-187

2006

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Application of the SAFES (systematic approach to food engineering systems) methodology to the sorption of water by salted proteins

Journal of food engineering, 2007-11, Vol.83 (2), p.250-257

2007

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Application of the SAFES (systematic approach to food engineering systems) methodology to strawberry freezing process

Journal of food engineering, 2007-11, Vol.83 (2), p.238-249

2007

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Application of the SAFES (systematic approach to food engineering systems) methodology to roasted coffee process

Journal of food engineering, 2007-11, Vol.83 (2), p.211-218

2007

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Study of the application of dielectric spectroscopy to predict the water activity of meat during drying process

Journal of food engineering, 2015-12, Vol.166, p.285-290

2015

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Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit

Innovative food science & emerging technologies, 2016-12, Vol.38, p.243-251

2016

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Thermodynamic model of meat drying by infrarred thermography

Journal of food engineering, 2014-05, Vol.128, p.103-110

2014

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Study of the cheese salting process by dielectric properties at microwave frequencies

Journal of food engineering, 2018-05, Vol.224, p.121-128

2018

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Understanding osmotic dehydration of tissue structured foods by means of a cellular approach

Journal of food engineering, 2012-05, Vol.110 (2), p.240-247

2012

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Application of infrared thermography and dielectric spectroscopy for controlling freezing process of raw potato

Innovative food science & emerging technologies, 2014-08, Vol.24, p.80-87

2014

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Advanced food process engineering to model real foods and processes: The “SAFES” methodology

Journal of food engineering, 2007-11, Vol.83 (2), p.173-185

2007

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Thermodynamic approach of meat freezing process

Innovative food science & emerging technologies, 2014-06, Vol.23, p.138-145

2014

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Study of the puffing process of amaranth seeds by dielectric spectroscopy

Journal of food engineering, 2012-05, Vol.110 (2), p.298-304

2012

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Application of microwaves dielectric spectroscopy for controlling pork meat ( Longissimus dorsi) salting process

Changes in respiration rate and physical properties of strawberries due to osmotic dehydration and storage

A study on the rehydration ability of isolated apple cells after osmotic dehydration treatments

Analysis of structure-property relationships in isolated cells during OD treatments. Effect of initial structure on the cell behaviour

Influence of osmotic dehydration on texture, respiration and microbial stability of apple slices (Var. Granny Smith)

Effect of vacuum impregnation with calcium lactate on the osmotic dehydration kinetics and quality of osmodehydrated grapefruit

Analysis of chemical and structural changes in kiwifruit ( Actinidia deliciosa cv Hayward) through the osmotic dehydration

Nonlinear thermodynamic approach to analyze long time osmotic dehydration of parenchymatic apple tissue

Application of microwaves dielectric spectroscopy for controlling long time osmotic dehydration of parenchymatic apple tissue

Non-equilibrium thermodynamic approach to analyze the pork meat ( Longissimus dorsi) salting process

Analysis of kiwifruit osmodehydration process by systematic approach systems

Effect of osmotic dehydration and vacuum impregnation on respiration rate of cut strawberries

Mass transfer phenomena during the osmotic dehydration of apple isolated protoplasts ( Malus domestica var. Fuji)

Application of the SAFES (systematic approach to food engineering systems) methodology to the sorption of water by salted proteins

Application of the SAFES (systematic approach to food engineering systems) methodology to strawberry freezing process

Application of the SAFES (systematic approach to food engineering systems) methodology to roasted coffee process

Study of the application of dielectric spectroscopy to predict the water activity of meat during drying process

Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit

Thermodynamic model of meat drying by infrarred thermography

Study of the cheese salting process by dielectric properties at microwave frequencies

Understanding osmotic dehydration of tissue structured foods by means of a cellular approach

Application of infrared thermography and dielectric spectroscopy for controlling freezing process of raw potato

Advanced food process engineering to model real foods and processes: The “SAFES” methodology

Thermodynamic approach of meat freezing process

Study of the puffing process of amaranth seeds by dielectric spectroscopy

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