I agree that this site is using cookies. You can find further informations here.
X
Fito, P.
262  results:
Search for persons X
?
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

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/..
 
?
4

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/..
 
?
5

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/..
 
?
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

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/..
 
?
8

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/..
 
?
9

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/..
 
?
10

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/..
 
?
11

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/..
 
?
12

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/..
 
?
13

Intake of dehydrated apple enriched by mandarin juice by va..:

Codoñer-Franch, P. ; López-Jaén, A. B. ; Betoret, E....
Proceedings of the Nutrition Society.  72 (2013)  OCE1 - p. , 2013
Link: https://doi.org/10.1017/..
 
?
14

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/..
 
?
15

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/..
 
1-15