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Fito, P.
262
results:
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Online (262)
Mediatypes
Articles (Online) (140)
Bookchapter (Online) (7)
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1
Study of the cheese salting process by dielectric propertie..:
Velázquez-Varela, J.
;
Castro-Giraldez, M.
;
Cuibus, L.
...
Journal of Food Engineering. 224 (2018) - p. 121-128 , 2018
Link:
https://doi.org/10.1016/..
?
2
Contributors:
, In:
Innovation Strategies in the Food Industry
,
Barba, F.J.
;
Barrera, C.
;
Batalvi, B.
... - p. xiii-xv , 2016
Link:
https://doi.org/10.1016/..
?
3
Sustainable Innovation in Food Science and Engineering:
, In:
Innovation Strategies in the Food Industry
,
Betoret, E.
;
Calabuig-Jiménez, L.
;
Betoret, N.
... - p. 149-165 , 2016
Link:
https://doi.org/10.1016/..
?
4
Effect of pulsed electric fields pre-treatment on mass tran..:
Traffano-Schiffo, M.V.
;
Tylewicz, U.
;
Castro-Giraldez, M.
...
Innovative Food Science & Emerging Technologies. 38 (2016) - p. 243-251 , 2016
Link:
https://doi.org/10.1016/..
?
5
Calcium and temperature effect on structural damage of hot ..:
Barrera, C.
;
Betoret, N.
;
Betoret, E.
.
Journal of Food Engineering. 189 (2016) - p. 106-114 , 2016
Link:
https://doi.org/10.1016/..
?
6
Analysis by non-linear irreversible thermodynamics of compo..:
Betoret, E.
;
Betoret, N.
;
Castagnini, J.M.
...
Journal of Food Engineering. 147 (2015) - p. 95-101 , 2015
Link:
https://doi.org/10.1016/..
?
7
Vacuum impregnation and air drying temperature effect on in..:
Castagnini, J.M.
;
Betoret, N.
;
Betoret, E.
.
LWT - Food Science and Technology. 64 (2015) 2 - p. 1289-1296 , 2015
Link:
https://doi.org/10.1016/..
?
8
Study of the application of dielectric spectroscopy to pred..:
Traffano-Schiffo, M.V.
;
Castro-Giraldez, M.
;
Colom, R.J.
.
Journal of Food Engineering. 166 (2015) - p. 285-290 , 2015
Link:
https://doi.org/10.1016/..
?
9
Application of infrared thermography and dielectric spectro..:
Cuibus, L.
;
Castro-Giráldez, M.
;
Fito, P.J.
.
Innovative Food Science & Emerging Technologies. 24 (2014) - p. 80-87 , 2014
Link:
https://doi.org/10.1016/..
?
10
Thermodynamic approach of meat freezing process:
Castro-Giráldez, M.
;
Balaguer, N.
;
Hinarejos, E.
.
Innovative Food Science & Emerging Technologies. 23 (2014) - p. 138-145 , 2014
Link:
https://doi.org/10.1016/..
?
11
Thermodynamic analysis of salting cheese process:
Velázquez-Varela, J.
;
Fito, P.J.
;
Castro-Giráldez, M.
Journal of Food Engineering. 130 (2014) - p. 36-44 , 2014
Link:
https://doi.org/10.1016/..
?
12
Thermodynamic model of meat drying by infrarred thermograph:
Traffano-Schiffo, M.V.
;
Castro-Giráldez, M.
;
Fito, P.J.
.
Journal of Food Engineering. 128 (2014) - p. 103-110 , 2014
Link:
https://doi.org/10.1016/..
?
13
A study on the rehydration ability of isolated apple cells ..:
Seguí, L.
;
Fito, P.J.
;
Fito, P.
Journal of Food Engineering. 115 (2013) 2 - p. 145-153 , 2013
Link:
https://doi.org/10.1016/..
?
14
Control of the brewing process by using microwaves dielectr..:
Velázquez-Varela, J.
;
Castro-Giráldez, M.
;
Fito, P.J.
Journal of Food Engineering. 119 (2013) 3 - p. 633-639 , 2013
Link:
https://doi.org/10.1016/..
?
15
Study of pomegranate ripening by dielectric spectroscopy:
Castro-Giráldez, M.
;
Fito, P.J.
;
Ortolá, M.D.
.
Postharvest Biology and Technology. 86 (2013) - p. 346-353 , 2013
Link:
https://doi.org/10.1016/..
1-15