| 1 |
Microstructural characterization of deep-fat fried formulated products using confocal scanning laser microscopy and a non-invasive double staining procedure
Moreno MC, Bouchon P
Journal of Food Engineering, 118(2), 238, 2013 |
| 2 |
Microstructural approach to understand oil absorption during vacuum and atmospheric frying
Dueik V, Moreno MC, Bouchon P
Journal of Food Engineering, 111(3), 528, 2012 |
| 3 |
Effect of food surface roughness on oil uptake by deep-fat fried products
Moreno MC, Brown CA, Bouchon P
Journal of Food Engineering, 101(2), 179, 2010 |
| 4 |
Acidity and catalytic activity of AlPO4-B2O3 and Al2O3-B2O3 (5-30 wt% B2O3) systems prepared by impregnation
Bautista FM, Campelo JM, Garcia A, Luna D, Marinas JM, Moreno MC, Romero AA
Applied Catalysis A: General, 170(1), 159, 1998 |
| 5 |
Structural and textural characterization of AlPO4-B2O3 and Al2O3-B2O3 (5-30 wt% B2O3) systems obtained by boric acid impregnation
Bautista FM, Campelo JM, Garcia A, Luna D, Marinas JM, Moreno MC, Romero AA, Navio JA, Macias M
Journal of Catalysis, 173(2), 333, 1998 |
