E-LIB Suche - Ergebnisse für: Aguilera, Jose Miguel

1

Rheological and tribological properties of seaweed powders ..:

Covacevich, Leyla ; Aguilera, José Miguel ; Moreno, M. Carolina..
Food Hydrocolloids. 154 (2024) - p. 110116 , 2024

2

Effects of cooking on the composition of volatiles, total p..:

Figueroa, Valentina ; Holdt, Susan Løvstad ; Jacobsen, Charlotte.
Journal of Applied Phycology. 35 (2023) 6 - p. 3057-3068 , 2023

Link: https://doi.org/10.1007/..

3

Foreword:

, In: Food Structure Engineering and Design for Improved Nutrition, Health and Well-Being,

Aguilera, José Miguel - p. xxiii-xxiv , 2023

Link: https://doi.org/10.1016/..

4

Foreword:

, In: Marine Phenolic Compounds,

Aguilera, José Miguel - p. xix-xx , 2023

Link: https://doi.org/10.1016/..

5

Rational food design and food microstructure:

Aguilera, José Miguel
Trends in Food Science & Technology. 122 (2022) - p. 256-264 , 2022

Link: https://doi.org/10.1016/..

6

Wild berries and related wild small fruits as traditional h..:

Aguilera, José Miguel ; Toledo, Tamar
Critical Reviews in Food Science and Nutrition. 64 (2022) 16 - p. 5603-5617 , 2022

Link: https://doi.org/10.1080/..

7

Sensory descriptors for three edible Chilean seaweeds and t..:

Figueroa, Valentina ; Bunger, Andrea ; Ortiz, Jaime.
Journal of Applied Phycology. 34 (2022) 6 - p. 3141-3156 , 2022

Link: https://doi.org/10.1007/..

8

Natural laboratories in emerging countries and comparative ..:

Aguilera, José Miguel ; Larraín, Felipe
Review of Policy Research. 38 (2021) 6 - p. 732-753 , 2021

Link: https://doi.org/10.1111/..

9

Effect of cysteine addition and heat treatment on the prope..:

Lavoisier, Anaïs ; Vilgis, Thomas A. ; Aguilera, José Miguel
Current Research in Food Science. 1 (2019) - p. 31-42 , 2019

Link: https://doi.org/10.1016/..

10

Effect of a Whey Protein Network Formed by Cold Gelation on..:

Lavoisier, Anaïs ; Aguilera, José Miguel
Food Biophysics. 14 (2019) 2 - p. 214-224 , 2019

Link: https://doi.org/10.1007/..

11

Starch gelatinization inside a whey protein gel formed by c..:

Lavoisier, Anaïs ; Aguilera, José Miguel
Journal of Food Engineering. 256 (2019) - p. 18-27 , 2019

Link: https://doi.org/10.1016/..

12

Food Engineering in Ibero-America: the Contribution of the ..:

Aguilera, José Miguel ; Gutiérrez-López, Gustavo F.
Food Engineering Reviews. 10 (2018) 4 - p. 187-197 , 2018

Link: https://doi.org/10.1007/..

13

Relating Food Engineering to Cooking and Gastronomy:

Aguilera, José Miguel
Comprehensive Reviews in Food Science and Food Safety. 17 (2018) 4 - p. 1021-1039 , 2018

Link: https://doi.org/10.1111/..

14

The food matrix: implications in processing, nutrition and ..:

Aguilera, José Miguel
Critical Reviews in Food Science and Nutrition. 59 (2018) 22 - p. 3612-3629 , 2018

Link: https://doi.org/10.1080/..

15

Laboratorios naturales para Chile: ciencia e innovación con..:

Aguilera, José Miguel ; Larraín B., Felipe , 2018

Link: https://search.ebscohost..