Authors: RODRIGO C MATEU A ALVARRUIZ A CHINESTA F RODRIGO M

Citation: C. Rodrigo et al., KINETIC-PARAMETERS FOR THERMAL-DEGRADATION OF GREEN ASPARAGUS TEXTUREBY UNSTEADY-STATE METHOD, Journal of food science, 63(1), 1998, pp. 126-129

Authors: RODRIGO C RODRIGO M ALVARRUIZ A FRIGOLA A

Citation: C. Rodrigo et al., INACTIVATION AND REGENERATION KINETICS OF HORSERADISH-PEROXIDASE HEATED AT HIGH-TEMPERATURES, Journal of food protection, 60(8), 1997, pp. 961-966

Authors: RODRIGO C ALVARRUIZ A MARTINEZ A FRIGOLA A RODRIGO M

Citation: C. Rodrigo et al., HIGH-TEMPERATURE SHORT-TIME INACTIVATION OF PEROXIDASE BY DIRECT HEATING WITH A 5-CHANNEL COMPUTER-CONTROLLED THERMORESISTOMETER, Journal of food protection, 60(8), 1997, pp. 967-972

Authors: RODRIGO C RODRIGO M ALVARRUIZ A FRIGOLA A

Citation: C. Rodrigo et al., THERMAL INACTIVATION AT HIGH-TEMPERATURES AND REGENERATION OF GREEN ASPARAGUS PEROXIDASE, Journal of food protection, 59(10), 1996, pp. 1065-1071

Authors: RODRIGO M ALVARRUIZ A SANCHEZ T OCIO MJ FERNANDEZ P MARTINEZ A

Citation: M. Rodrigo et al., CONSIDERATIONS ON THE MEASUREMENT OF THER MORESISTANCE IN MICROORGANISMS, Revista espanola de ciencia y tecnologia de alimentos, 35(3), 1995, pp. 271-283

Authors: OCIO MJ FERNANDEZ PS ALVARRUIZ A MARTINEZ A

Citation: Mj. Ocio et al., COMPARISON OF TDT AND ARRHENIUS MODELS FOR RATE-CONSTANT INACTIVATIONPREDICTIONS OF BACILLUS-STEAROTHERMOPHILUS HEATED IN MUSHROOM-ALGINATE SUBSTRATE, Letters in applied microbiology, 19(2), 1994, pp. 114-117