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Citation: Jf. Comesana et al., Water activity at 35 degrees C in 'sugar' plus water and 'sugar' plus sodium chloride plus water systems, INT J FOOD, 36(6), 2001, pp. 655-661

Authors: Sereno, AM Hubinger, MD Comesana, JF Correa, A

Citation: Am. Sereno et al., Prediction of water activity of osmotic solutions, J FOOD ENG, 49(2-3), 2001, pp. 103-114

Authors: Sereno, AM Moreira, R Martinez, E

Citation: Am. Sereno et al., Mass transfer coefficients during osmotic dehydration of apple in single and combined aqueous solutions of sugar and salt, J FOOD ENG, 47(1), 2001, pp. 43-49

Authors: Comesana, DF Correa, A Sereno, AM

Citation: Df. Comesana et al., Water activity in sorbitol or xylitol plus water and sorbitol or xylitol plus sodium chloride plus water systems at 20 degrees C and 35 degrees C, J CHEM EN D, 46(3), 2001, pp. 716-719

Authors: Sa, MM Sereno, AM

Citation: Mm. Sa et Am. Sereno, The kinetics of browning measured during the storage of onion and strawberry, INT J FOOD, 34(4), 1999, pp. 343-349

Authors: Sa, MM Figueiredo, AM Sereno, AM

Citation: Mm. Sa et al., Glass transitions and state diagrams for fresh and processed apple, THERMOC ACT, 329(1), 1999, pp. 31-38