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Results: 1-13 |
Results: 13
Crystallization kinetics of lactose in sytems co-lyofilized with trehalose. Analysis by differential scanning calorimetry
Authors: Mazzobre, MF Soto, G Aguilera, JM Buera, MP
Citation: Mf. Mazzobre et al., Crystallization kinetics of lactose in sytems co-lyofilized with trehalose. Analysis by differential scanning calorimetry, FOOD RES IN, 34(10), 2001, pp. 903-911
Microstructural changes of potato cells and starch granules heated in oil
Authors: Aguilera, JM Cadoche, L Lopez, C Gutierrez, G
Citation: Jm. Aguilera et al., Microstructural changes of potato cells and starch granules heated in oil, FOOD RES IN, 34(10), 2001, pp. 939-947
Modeling the effect of microstructure on food extraction
Authors: Crossley, JI Aguilera, JM
Citation: Ji. Crossley et Jm. Aguilera, Modeling the effect of microstructure on food extraction, J FOOD PR E, 24(3), 2001, pp. 161-177
Textural characterization and kinetics of potato strips during frying
Authors: Pedreschi, F Aguilera, JM Pyle, L
Citation: F. Pedreschi et al., Textural characterization and kinetics of potato strips during frying, J FOOD SCI, 66(2), 2001, pp. 314-318
Note. Effect of thermal history on the gelation of horse mackerel (T-murphyi) raw paste surimi-type
Authors: Aguilera, JM Ortiz, J
Citation: Jm. Aguilera et J. Ortiz, Note. Effect of thermal history on the gelation of horse mackerel (T-murphyi) raw paste surimi-type, FOOD SC TEC, 6(4), 2000, pp. 323-329
New dimensions in microstructure of food products
Authors: Aguilera, JM Stanley, DW Baker, KM
Citation: Jm. Aguilera et al., New dimensions in microstructure of food products, TRENDS FOOD, 11(1), 2000, pp. 3-9
Apoptotic chondrocytes front osteoarthrotic human articular cartilage and abnormal calcification of subchondral bone
Authors: Kouri, JB Aguilera, JM Reyes, J Lozoya, KA Gonzalez, S
Citation: Jb. Kouri et al., Apoptotic chondrocytes front osteoarthrotic human articular cartilage and abnormal calcification of subchondral bone, J RHEUMATOL, 27(4), 2000, pp. 1005-1019
Characterization of food surfaces using scale-sensitive fractal analysis
Authors: Pedreschi, F Aguilera, JM Brown, CA
Citation: F. Pedreschi et al., Characterization of food surfaces using scale-sensitive fractal analysis, J FOOD PR E, 23(2), 2000, pp. 127-143
Oil absorption during frying of frozen parfried potatoes
Authors: Aguilera, JM Gloria-Hernandez, H
Citation: Jm. Aguilera et H. Gloria-hernandez, Oil absorption during frying of frozen parfried potatoes, J FOOD SCI, 65(3), 2000, pp. 476-479
Microstructure and food product engineering
Authors: Aguilera, JM
Citation: Jm. Aguilera, Microstructure and food product engineering, FOOD TECHN, 54(11), 2000, pp. 56
High pressure CO2 extraction. Fundamentals and applications in the food industry
Authors: del Valle, JM Aguilera, JM
Citation: Jm. Del Valle et Jm. Aguilera, High pressure CO2 extraction. Fundamentals and applications in the food industry, FOOD SC TEC, 5(1), 1999, pp. 1-24
Glass transition temperature (T-g) and water activity (a(w)) of dehydratedapple products
Authors: Welti-Chanes, J Guerrero, JA Barcenas, ME Aguilera, JM Vergara, F Barbosa-Canovas, GV
Citation: J. Welti-chanes et al., Glass transition temperature (T-g) and water activity (a(w)) of dehydratedapple products, J FOOD PR E, 22(2), 1999, pp. 91-101
Glass transitions and shrinkage during drying and storage of osmosed applepieces
Authors: del Valle, JM Cuadros, TRM Aguilera, JM
Citation: Jm. Del Valle et al., Glass transitions and shrinkage during drying and storage of osmosed applepieces, FOOD RES IN, 31(3), 1998, pp. 191-204
Risultati: 1-13 |