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Browsing Articulos Científicos Indexados by Author

Browsing Articulos Científicos Indexados by Author "Welti-Chanes J."

Now showing items 21-40 of 42

Influence of Particle Size on Vacuum-Fluidized Bed Drying

Kozanoglu B.; Martinez J.; Alvarez S.; Guerrero-Beltrán J.J.A.; Welti-Chanes J. (2012)

https://www.scopus.com/inward/record.uri?eid=2-s2.0-84859345500&doi=10.1080%2f07373937.2011.628427&partnerID=40&md5=5723373b0c6351a17b49a4830d2d4bad
Internet-assisted laboratory experiments for distance learning systems

Guerrero L.G.; Carrillo J.; Ramírez J.M.; Palou E.; López-Malo A.; Welti-Chanes J.; Singh R.P.; Athmaram K. (2004)

https://www.scopus.com/inward/record.uri?eid=2-s2.0-3042565966&partnerID=40&md5=2098f522dae566fc2b29659eb2b03ea6
Kinetic analysis of Zygosaccharomyces bailii inactivation by high hydrostatic pressure

Palou E.; López-Malo A.; Barbosa-Cánovas G.V.; Welti-Chanes J.; Swanson B.G. (1997)

https://www.scopus.com/inward/record.uri?eid=2-s2.0-0031280685&partnerID=40&md5=9bbbd41ff705de391296ab5c0feb0e43
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)

https://www.scopus.com/inward/record.uri?eid=2-s2.0-4043108882&doi=10.1177%2f108201329900500104&partnerID=40&md5=1ac45810f59b12faf03aa1ce5cf1c7ab
Moisture adsorption isotherms of freeze-dried and air-dried mexican red sauce

Escobedo-Avellaneda Z.; Pérez-Pérez M.C.; Bárcenas-Pozos M.E.; Welti-Chanes J. (2011)

https://www.scopus.com/inward/record.uri?eid=2-s2.0-82955217213&doi=10.1111%2fj.1745-4530.2009.00509.x&partnerID=40&md5=8a114ce1cd5b84017e3494ce3ff399c2
Multiple-pass high-pressure homogenization of milk for the development of pasteurization-like processing conditions

Ruiz-Espinosa H.; Amador-Espejo G.G.; Barcenas-Pozos M.E.; Angulo-Guerrero J.O.; Garcia H.S.; Welti-Chanes J. (2013)

https://www.scopus.com/inward/record.uri?eid=2-s2.0-84872405546&doi=10.1111%2flam.12027&partnerID=40&md5=cf79f98952e47af639355c0dceb8074f
Novel functional foods from vegetable matrices impregnated with biologically active compounds

Alzamora S.M.; Salvatori D.; Tapia M.S.; López-Malo A.; Welti-Chanes J.; Fito P. (2005)

https://www.scopus.com/inward/record.uri?eid=2-s2.0-8344250255&doi=10.1016%2fj.jfoodeng.2004.05.067&partnerID=40&md5=21729b9d34a9842786c836f19b8327d4
Oscillatory high hydrostatic pressure inactivation of Zygosaccharomyces bailii

Palou E.; López-Malo A.; Barbosa-Cánovas G.V.; Welti-Chanes J.; Swanson B.G. (1998)

https://www.scopus.com/inward/record.uri?eid=2-s2.0-0032167756&doi=10.4315%2f0362-028X-61.9.1213&partnerID=40&md5=7d7147e347dd4e47ea075ef13c1cd2df
Particle size distribution functions for food powders

Guerrero-Beltrán J.A.; Jiménez-Munguía M.T.; Welti-Chanes J.; Barbosa-Cánovas G.V. (2009)

https://www.scopus.com/inward/record.uri?eid=2-s2.0-84892017747&partnerID=40&md5=b18734aa02f932805155f4aa88832c67
Pickling brine treatment for possible recycling using high-pressure homogenization

Martínez-García O.; Mújica-Paz H.; Valdez-Fragoso A.; Welti-Chanes J.; Ortega-Rivas E. (2007)

https://www.scopus.com/inward/record.uri?eid=2-s2.0-34247543069&doi=10.1002%2fjsfa.2850&partnerID=40&md5=bb2b76185466995750ad8966693b63fc
Pilot plant for osmotic dehydration of fruits: Design and evaluation

Valdez-Fragoso A.; Mujica-Paz H.; Giroux F.; Welti-Chanes J. (2002)

https://www.scopus.com/inward/record.uri?eid=2-s2.0-0036650637&partnerID=40&md5=e05d5e207dea146eb4b42683fba4f44e
Polyphenoloxidase activity and color changes during storage of high hydrostatic pressure treated avocado puree

López-Malo A.; Palou E.; Barbosa-Cánovas G.V.; Welti-Chanes J.; Swanson B.G. (1998)

https://www.scopus.com/inward/record.uri?eid=2-s2.0-2542509895&doi=10.1016%2fS0963-9969%2899%2900028-9&partnerID=40&md5=7cb7df0eda04195441f22e2018003947
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)

https://www.scopus.com/inward/record.uri?eid=2-s2.0-0344026253&doi=10.1111%2fj.1365-2621.1999.tb09857.x&partnerID=40&md5=41aac58f850db1b7c2d041fb54280eab
Properties of a sucrose solution reused in osmotic dehydration of apples

Valdez-Fragoso A.; Welti-Chanes J.; Giroux F. (1998)

https://www.scopus.com/inward/record.uri?eid=2-s2.0-0032144735&partnerID=40&md5=83bb3d95774fd950e14d46dbcf5b57c8
Remote experiments for food engineering

Palou E.; Welti-Chanes J.; Singh R.P.; López-Malo A.; Guerrero L.G.; Carrillo J.; Ramírez J.M.; Athmaram K. (2005)

https://www.scopus.com/inward/record.uri?eid=2-s2.0-8344277546&doi=10.1016%2fj.jfoodeng.2004.05.071&partnerID=40&md5=1959963c5355e5aa6e51ed12eaf0f1a5
Reuse of sucrose syrup in pilot-scale osmotic dehydration of apple cubes

Valdez-Fragoso A.; Mujica-Paz H.; Giroux F.; Welti-Chanes J. (2002)

https://www.scopus.com/inward/record.uri?eid=2-s2.0-0036577076&partnerID=40&md5=527296361bea19dd0fe69d39d0a3b7d9
Rheological models and characteristics for selected foods

Guerrero-Beltrán J.A.; Welti-Chanes J.; Barbosa-Cánovas G.V. (2009)

https://www.scopus.com/inward/record.uri?eid=2-s2.0-84892080482&partnerID=40&md5=00ba9570ea609e54dfc544f8c091074e
Study of the inactivation of Escherichia coli and pectin methylesterase in mango nectar under selected high hydrostatic pressure treatments

Bermúdez-Aguirre D.; Guerrero-Beltrán J.Á.; Barbosa-Cánovas G.V.; Welti-Chanes J. (2011)

https://www.scopus.com/inward/record.uri?eid=2-s2.0-83455195624&doi=10.1177%2f1082013211399681&partnerID=40&md5=b33e95f55db348a4465e5ef3bac743e0
Transport phenomena in food engineering: Basic concepts and advances

Welti-Chanes J.; Vergara-Balderas F.; Bermúdez-Aguirre D. (2005)

https://www.scopus.com/inward/record.uri?eid=2-s2.0-8444251426&doi=10.1016%2fj.jfoodeng.2004.05.053&partnerID=40&md5=1d4bb7c5f2f630dbf10abcab1ae5a2c5
Ultraviolet-C light processing of grape, cranberry and grapefruit juices to inactivate saccharomyces cerevisiae

Guerrero-Beltrán J.A.; Welti-Chanes J.; Barbosa-Cánovas G.V. (2009)

https://www.scopus.com/inward/record.uri?eid=2-s2.0-71549151927&doi=10.1111%2fj.1745-4530.2008.00253.x&partnerID=40&md5=fe7fcee68058e356d88c25e12522105f

Now showing items 21-40 of 42

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