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Showing 10 out of a total of 30 results for collection: Articulos Científicos Indexados. (0.005 seconds)

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Sensory detection of cooked flavor development during pasteurization of a guava beverage using R-index

Argaiz A.; Pérez-Vega O.; López-Malo A. (2005)
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)
Impregnation properties of some fruits at vacuum pressure

Mújica-Paz H.; Valdez-Fragoso A.; López-Malo A.; Palou E.; Welti-Chanes J. (2003)
Impregnation and osmotic dehydration of some fruits: Effect of the vacuum pressure and syrup concentration

Mújica-Paz H.; Valdez-Fragoso A.; López-Malo A.; Palou E.; Welti-Chanes J. (2003)
Performance of mycological media in enumerating desiccated food spoilage yeasts: An interlaboratory study

Beuchat L.R; Frändberg E.; Deak T.; Alzamora S.M.; Chen J.; Guerrero S.; López-Malo A.; Ohlsson I.; Olsen M.; Peinado J.M.; Schnurer J.; De Siloniz M.I.; Tornai-Lehoczki J. (2001)
Aspergillus flavus dose-response curves to selected natural and synthetic antimicrobials

López-Malo A.; Alzamora S.M.; Palou E. (2002)
Modeling the growth/no-growth interface of Zygosaccharomyces bailii in mango puree

López-Malo A.; Palou E. (2000)
Effect of ultrasound on the survival of Saccharomyces cerevisiae: Influence of temperature, pH and amplitude

Guerrero S.; López-Malo A.; Alzamora S.M. (2001)
Storage stability of pineapple slices preserved by combined methods

López-Malo A.; Palou E. (2008)
Ultrasound as an emerging technology for food processing

Jiménez-Munguía M.T.; López-Malo A.; Palou E. (2009)

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