| 1 |
Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.)
Loredo ABG, Guerrero SN, Alzamora SM
Journal of Food Engineering, 114(2), 164, 2013 |
| 2 |
Inactivation kinetics of some microorganisms in apple, melon, orange and strawberry juices by high intensity light pulses
Ferrario M, Alzamora SM, Guerrero S
Journal of Food Engineering, 118(3), 302, 2013 |
| 3 |
Osmotic dehydration of apple: Influence of sugar and water activity on tissue structure, rheological properties and water mobility
Nieto AB, Vicente S, Hodara K, Castro MA, Alzamora SM
Journal of Food Engineering, 119(1), 104, 2013 |
| 4 |
Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments
Gomez PL, Garcia-Loredo A, Salvatori DM, Guerrero S, Alzamora SM
Journal of Food Engineering, 107(2), 214, 2011 |
| 5 |
Effect of ultraviolet-C light dose on quality of cut-apple: Microorganism, color and compression behavior
Gomez PL, Alzamora SM, Castro MA, Salvatori DM
Journal of Food Engineering, 98(1), 60, 2010 |
| 6 |
Convective air drying of apples as affected by blanching and calcium impregnation
Gonzalez-Fesler M, Salvatori D, Gomez P, Alzamora SM
Journal of Food Engineering, 87(3), 323, 2008 |
| 7 |
Viscoelastic characteristics of Granny Smith apple during glucose osmotic dehydration
Martinez VY, Nieto AB, Castro MA, Salvatori D, Alzamora SM
Journal of Food Engineering, 83(3), 394, 2007 |
| 8 |
Modelling the drying of a twig of "yerba mate" considering as a composite material Part I: shrinkage, apparent density and equilibrium moisture content
Schmalko ME, Alzamora SM
Journal of Food Engineering, 66(4), 455, 2005 |
| 9 |
Multifactorial fungal inactivation combining thermosonication and antimicrobials
Lopez-Malo A, Palou E, Jimenez-Fernandez M, Alzamora SM, Guerrero S
Journal of Food Engineering, 67(1-2), 87, 2005 |
| 10 |
Novel functional foods from vegetable matrices impregnated with biologically active compounds
Alzamora SM, Salvatori D, Tapia MS, Lopez-Malo A, Welti-Chanes J, Fito P
Journal of Food Engineering, 67(1-2), 205, 2005 |
