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Results: 1-8 |
Results: 8
A computer-aided model to simulate membrane fouling processes
Authors: Baralla, G Mattea, M Gekas, V
Citation: G. Baralla et al., A computer-aided model to simulate membrane fouling processes, SEP PURIF T, 22-3(1-3), 2001, pp. 489-498
Epidermis influence on the gas exchanges around a produce
Authors: Cazier, JB Gekas, V Nilsson, T
Citation: Jb. Cazier et al., Epidermis influence on the gas exchanges around a produce, INT J FO PR, 4(3), 2001, pp. 455-468
Water activity and its prediction: A review
Authors: Cazier, JB Gekas, V
Citation: Jb. Cazier et V. Gekas, Water activity and its prediction: A review, INT J FO PR, 4(1), 2001, pp. 35-43
Mass transfer modeling
Authors: Gekas, V
Citation: V. Gekas, Mass transfer modeling, J FOOD ENG, 49(2-3), 2001, pp. 97-102
A knowledge base for the apparent mass diffusion coefficient (D-EFF) of foods
Authors: Doulia, D Tzia, K Gekas, V
Citation: D. Doulia et al., A knowledge base for the apparent mass diffusion coefficient (D-EFF) of foods, INT J FO PR, 3(1), 2000, pp. 1-14
Analysis of the heat transfer coefficient during potato frying
Authors: Costa, RM Oliveira, FAR Delaney, O Gekas, V
Citation: Rm. Costa et al., Analysis of the heat transfer coefficient during potato frying, J FOOD ENG, 39(3), 1999, pp. 293-299
Advances in osmotic dehydration
Authors: Lazarides, HN Fito, P Chiralt, A Gekas, V Lenart, A
Citation: Hn. Lazarides et al., Advances in osmotic dehydration, FOOD ENGN M, 1999, pp. 175-199
Kinetics of moisture uptake and soluble-solids loss by puffed breakfast cereals immersed in water
Authors: Machado, MD Oliveira, FAR Gekas, V Singh, RP
Citation: Md. Machado et al., Kinetics of moisture uptake and soluble-solids loss by puffed breakfast cereals immersed in water, INT J FOOD, 33(3), 1998, pp. 225-237
Risultati: 1-8 |