| 1 |
High pressures homogenization (HPH) to microencapsulate L. salivarius spp. salivarius in mandarin juice. Probiotic survival and in vitro digestion
Calabuig-Jimenez L, Betoret E, Betoret N, Patrignani F, Barrera C, Segui L, Lanciotti R, Dalla Rosa M
Journal of Food Engineering, 240, 43, 2019 |
| 2 |
Calcium and temperature effect on structural damage of hot air dried apple slices: Nonlinear irreversible thermodynamic approach and rehydration analysis
Barrera C, Betoret N, Betoret E, Fito P
Journal of Food Engineering, 189, 106, 2016 |
| 3 |
Analysis by non-linear irreversible thermodynamics of compositional and structural changes occurred during air drying of vacuum impregnated apple (cv. Granny smith): Calcium and trehalose effects
Betoret E, Betoret N, Castagnini JM, Rocca P, Dalla Rosa M, Fito P
Journal of Food Engineering, 147, 95, 2015 |
| 4 |
How to deal with visco-elastic properties of cellular tissues during osmotic dehydration
Oliver L, Betoret N, Fito P, Meinders MBJ
Journal of Food Engineering, 110(2), 278, 2012 |
| 5 |
No invasive methodology to produce a probiotic low humid apple snack with potential effect against Helicobacter pylori
Betoret E, Betoret N, Arilla A, Bennar M, Barrera C, Codoner P, Fito P
Journal of Food Engineering, 110(2), 289, 2012 |
| 6 |
Homogenization pressures applied to citrus juice manufacturing. Functional properties and application
Betoret E, Sentandreu E, Betoret N, Fito P
Journal of Food Engineering, 111(1), 28, 2012 |
| 7 |
Changes in orange juice characteristics due to homogenization and centrifugation
Sentandreu E, Gurrea MD, Betoret N, Navarro JL
Journal of Food Engineering, 105(2), 241, 2011 |
| 8 |
Effects of pressure homogenization on particle size and the functional properties of citrus juices
Betoret E, Betoret N, Carbonell JV, Fito P
Journal of Food Engineering, 92(1), 18, 2009 |
| 9 |
Effect of osmotic dehydration on the stabilization of calcium-fortified apple slices (var. Granny Smith): Influence of operating variables on process kinetics and compositional changes
Barrera C, Betoret N, Corell P, Fito P
Journal of Food Engineering, 92(4), 416, 2009 |
| 10 |
Analysis of chickpea (var. "Blanco Lechoso") rehydration. Part I. Physicochemical and texture analysis
Chenoll C, Betoret N, Fito P
Journal of Food Engineering, 95(2), 352, 2009 |
