AAAAAA

   
Results: 1-23 |
Results: 23
The effect of blanching on the quality of dehydrated broccoli florets
Authors: Sanjuan, N Clemente, G Bon, J Mulet, A
Citation: N. Sanjuan et al., The effect of blanching on the quality of dehydrated broccoli florets, EUR FOOD RE, 213(6), 2001, pp. 474-479
Modelling of the rehydration process of brocolli florets
Authors: Sanjuan, N Carcel, JA Clemente, G Mulet, A
Citation: N. Sanjuan et al., Modelling of the rehydration process of brocolli florets, EUR FOOD RE, 212(4), 2001, pp. 449-453
Cheese hardness assessment by experts and untrained judges
Authors: Gonzalez, R Benedito, J Carcel, JA Mulet, A
Citation: R. Gonzalez et al., Cheese hardness assessment by experts and untrained judges, J SENS STUD, 16(3), 2001, pp. 277-285
Composition assessment of raw meat mixtures using ultrasonics
Authors: Benedito, J Carcel, JA Rossello, C Mulet, A
Citation: J. Benedito et al., Composition assessment of raw meat mixtures using ultrasonics, MEAT SCI, 57(4), 2001, pp. 365-370
Effect of storage temperature on the cell wall components of broccoli (Brassica oleracea L. Var. Italica) plant tissues during rehydration
Authors: Bestard, MJ Sanjuan, N Rossello, C Mulet, A Femenia, A
Citation: Mj. Bestard et al., Effect of storage temperature on the cell wall components of broccoli (Brassica oleracea L. Var. Italica) plant tissues during rehydration, J FOOD ENG, 48(4), 2001, pp. 317-323
Quality control of cheese maturation and defects using ultrasonics
Authors: Benedito, J Carcel, J Gisbert, M Mulet, A
Citation: J. Benedito et al., Quality control of cheese maturation and defects using ultrasonics, J FOOD SCI, 66(1), 2001, pp. 100-104
High pressure solubility data of the system limonene plus linalool plus CO2
Authors: Chafer, A Berna, A Monton, JB Mulet, A
Citation: A. Chafer et al., High pressure solubility data of the system limonene plus linalool plus CO2, J CHEM EN D, 46(5), 2001, pp. 1145-1148
The influence of blanching pretreatments on the quality of dehydrated broccoli stems
Authors: Sanjuan, N Benedito, J Clemente, G Mulet, A
Citation: N. Sanjuan et al., The influence of blanching pretreatments on the quality of dehydrated broccoli stems, FOOD SC TEC, 6(3), 2000, pp. 227-234
Effect of shape on potato and cauliflower shrinkage during drying
Authors: Mulet, A Garcia-Reverter, J Bon, J Berna, A
Citation: A. Mulet et al., Effect of shape on potato and cauliflower shrinkage during drying, DRY TECHNOL, 18(6), 2000, pp. 1201-1219
Effect of rehydration temperature on the cell wall components of broccoli (Brassica oleracea L. Var. italica) plant tissues
Authors: Femenia, A Bestard, MJ Sanjuan, N Rossello, C Mulet, A
Citation: A. Femenia et al., Effect of rehydration temperature on the cell wall components of broccoli (Brassica oleracea L. Var. italica) plant tissues, J FOOD ENG, 46(3), 2000, pp. 157-163
Use of ultrasound to assess Cheddar cheese characteristics
Authors: Benedito, J Carcel, JA Sanjuan, N Mulet, A
Citation: J. Benedito et al., Use of ultrasound to assess Cheddar cheese characteristics, ULTRASONICS, 38(1-8), 2000, pp. 727-730
Changes in the quality of dehydrated broccoli stems during storage
Authors: Sanjuan, N Benedito, J Bon, J Mulet, A
Citation: N. Sanjuan et al., Changes in the quality of dehydrated broccoli stems during storage, J SCI FOOD, 80(11), 2000, pp. 1589-1594
Instrumental and expert assessment of Mahon cheese texture
Authors: Benedito, J Gonzalez, R Rossello, C Mulet, A
Citation: J. Benedito et al., Instrumental and expert assessment of Mahon cheese texture, J FOOD SCI, 65(7), 2000, pp. 1170-1174
Cheese maturity assessment using ultrasonics
Authors: Benedito, J Carcel, J Clemente, G Mulet, A
Citation: J. Benedito et al., Cheese maturity assessment using ultrasonics, J DAIRY SCI, 83(2), 2000, pp. 248-254
Drying model for highly porous hemispherical bodies
Authors: Mulet, A Sanjuan, N Bon, J Simal, S
Citation: A. Mulet et al., Drying model for highly porous hemispherical bodies, EUR FOOD RE, 210(2), 1999, pp. 80-83
Low intensity ultrasonics in food technology
Authors: Mulet, A Benedito, J Bon, J Sanjuan, N
Citation: A. Mulet et al., Low intensity ultrasonics in food technology, FOOD SC TEC, 5(4), 1999, pp. 285-297
Biodegradation of poly (vinylalcohol) with enzymatic extracts of Phanerochaete chrysosporium
Authors: Mejia, AI Lopez, BL Mulet, A
Citation: Ai. Mejia et al., Biodegradation of poly (vinylalcohol) with enzymatic extracts of Phanerochaete chrysosporium, MACRO SYMP, 148, 1999, pp. 131-147
Changes in the volatile fraction during ripening of Mahon cheese
Authors: Mulet, A Escriche, I Rossello, C Tarrazo, J
Citation: A. Mulet et al., Changes in the volatile fraction during ripening of Mahon cheese, FOOD CHEM, 65(2), 1999, pp. 219-225
Modelling of broccoli stems rehydration process
Authors: Sanjuan, N Simal, S Bon, J Mulet, A
Citation: N. Sanjuan et al., Modelling of broccoli stems rehydration process, J FOOD ENG, 42(1), 1999, pp. 27-31
Validation of a biophysical drug absorption model by the PATQSAR system
Authors: Bermejo, M Merino, V Garrigues, TM Delfina, JMP Mulet, A Vizet, P Trouiller, G Mercier, C
Citation: M. Bermejo et al., Validation of a biophysical drug absorption model by the PATQSAR system, J PHARM SCI, 88(4), 1999, pp. 398-405
Ultrasonic velocity in cheddar cheese as affected by temperature
Authors: Mulet, A Benedito, J Bon, J Rossello, C
Citation: A. Mulet et al., Ultrasonic velocity in cheddar cheese as affected by temperature, J FOOD SCI, 64(6), 1999, pp. 1038-1041
Sorption isosteric heat determination by thermal analysis and sorption isotherms
Authors: Mulet, A Garcia-Reverter, J Sanjuan, R Bon, J
Citation: A. Mulet et al., Sorption isosteric heat determination by thermal analysis and sorption isotherms, J FOOD SCI, 64(1), 1999, pp. 64-68
Modelling of air drying in regular shaped bodies
Authors: Simal, S Rossello, C Mulet, A
Citation: S. Simal et al., Modelling of air drying in regular shaped bodies, TR CHEM ENG, 4, 1998, pp. 171-180
Risultati: 1-23 |