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Impregnation properties of some fruits at vacuum pressure
Mújica-Paz H.
;
Valdez-Fragoso A.
;
López-Malo A.
;
Palou E.
;
Welti-Chanes J.
(
2003
)
A Gompertz Model Approach to Microbial Inactivation Kinetics by High-Pressure Processing Incorporating the Initial Counts, Microbial Quantification Limit, and Come-Up Time Effects
Serment-Moreno V.
;
Fuentes C.
;
Guerrero-Beltrán J.
;
Torres J.A.
;
Welti-Chanes J.
(
2017
)
Polyphenoloxidase activity and color of blanched and high hydrostatic pressure treated banana puree
Palou E.
;
López-Malo A.
;
Barbosa-Cánovas G.V.
;
Welti-Chanes J.
;
Swanson B.G.
(
1999
)
Particle size distribution functions for food powders
Guerrero-Beltrán J.A.
;
Jiménez-Munguía M.T.
;
Welti-Chanes J.
;
Barbosa-Cánovas G.V.
(
2009
)
Rheological models and characteristics for selected foods
Guerrero-Beltrán J.A.
;
Welti-Chanes J.
;
Barbosa-Cánovas G.V.
(
2009
)
Minimally processed papaya by vacuum osmotic dehydration (VOD) techniques [Papaya mínimamente procesada mediante técnicas de deshidratación osmótica al vacío (VOD)]
Tapia M.S.
;
López-Malo A.
;
Consuegra R.
;
Corte P.
;
Welti-Chanes J.
(
1999
)
Pilot plant for osmotic dehydration of fruits: Design and evaluation
Valdez-Fragoso A.
;
Mujica-Paz H.
;
Giroux F.
;
Welti-Chanes J.
(
2002
)
Vacuum pulse-assisted pickling whole jalapeño pepper optimization
Valdez-Fragoso A.
;
Martínez-Monteagudo S.I.
;
Salais-Fierro F.
;
Welti-Chanes J.
;
Mújica-Paz H.
(
2007
)
Drying Kinetics of Paddy in a Reduced Pressure Superheated Steam Fluidized Bed
Kozanoglu B.
;
Mazariegos D.
;
Guerrero-Beltrán J.A.
;
Welti-Chanes J.
(
2013
)
High hydrostatic pressure effect on Saccharomyces cerevisiae, Escherichia coli and Listeria innocua in pear nectar
Guerrero-Beltrán J.
;
Barbosa-Cánovas G.V.
;
Welti-Chanes J.
(
2011
)
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Welti-Chanes J. (42)
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Palou E. (12)
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2010 - 2017 (14)
2000 - 2009 (18)
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