Publicacións (34)

2021

  1. Energy balances in food processing

    Engineering Principles of Unit Operations in Food Processing: Unit Operations and Processing Equipment in the Food Industry (Elsevier), pp. 135-163

  2. Impact of heating rates on alicyclobacillus acidoterrestris heat resistance under non-isothermal treatments and use of mathematical modelling to optimize orange juice processing

    Foods, Vol. 10, Núm. 7

  3. Psychrometry in food process engineering

    Engineering Principles of Unit Operations in Food Processing: Unit Operations and Processing Equipment in the Food Industry (Elsevier), pp. 377-400

2013

  1. Effects of essential oils on sprout suppression and quality of potato cultivars

    Postharvest Biology and Technology, Vol. 82, pp. 15-21

2012

  1. Aroma Recovery in Wine Dealcoholization by SCC Distillation

    Food and Bioprocess Technology, Vol. 5, Núm. 6, pp. 2529-2539

  2. Physical Properties of Cereal Products Measurement Techniques and Applications

    Physical properties of foods: novel measurement techniques and applications (CRC PRESS-TAYLOR & FRANCIS GROUP), pp. 285-326

2007

  1. Effect of high temperature intermittent drying and tempering on rough rice quality

    Journal of Food Engineering, Vol. 80, Núm. 2, pp. 611-618

  2. Integration of a malt drying model into a malt plant scheduling software

    Drying Technology, Vol. 25, Núm. 11, pp. 1803-1808

  3. Moisture desorption isotherms of rough rice at high temperatures

    Journal of Food Engineering, Vol. 79, Núm. 3, pp. 794-802

  4. Quality and shelf life of orange juice aseptically packaged in PET bottles

    Journal of Food Engineering, Vol. 79, Núm. 1, pp. 234-242