검색결과 : 14건
| No. | Article |
|---|---|
| 1 |
Loss of birefringence and swelling behavior in native starch granules: Microstructural and thermal properties Munoz LA, Pedreschi F, Leiva A, Aguilera JM Journal of Food Engineering, 152, 65, 2015 |
| 2 |
Enzymatic browning in sliced and pureed avocado: A fractal kinetic study Quevedo R, Ronceros B, Garcia K, Lopez P, Pedreschi F Journal of Food Engineering, 105(2), 210, 2011 |
| 3 |
Kinetics of extraction of reducing sugar during blanching of potato slices Pedreschi F, Travisany X, Reyes C, Troncoso E, Pedreschi R Journal of Food Engineering, 91(3), 443, 2009 |
| 4 |
Quantification of enzymatic browning in apple slices applying the fractal texture Fourier image Quevedo R, Jaramillo M, Diaz O, Pedreschi F, Aguilera JM Journal of Food Engineering, 95(2), 285, 2009 |
| 5 |
Oil distribution in potato slices during frying Pedreschi F, Cocio C, Moyano P, Troncoso E Journal of Food Engineering, 87(2), 200, 2008 |
| 6 |
Enthalpy-entropy compensation for water loss of potato slices during deep-fat frying Zuniga RN, Moyano PC, Pedreschi F Journal of Food Engineering, 88(1), 1, 2008 |
| 7 |
Color development and acrylamide content of pre-dried potato chips Pedreschi F, Leon J, Mery D, Moyano P, Pedreschi R, Kaack K, Granby K Journal of Food Engineering, 79(3), 786, 2007 |
| 8 |
Color kinetics and acrylamide formation in NaCl soaked potato chips Pedreschi F, Bustos O, Mery D, Moyano P, Kaack K, Granby K Journal of Food Engineering, 79(3), 989, 2007 |
| 9 |
Acrylamide reduction under different pre-treatments in French fries Pedreschi F, Kaack K, Granby K, Troncoso E Journal of Food Engineering, 79(4), 1287, 2007 |
| 10 |
Physical properties of pre-treated potato chips Pedreschi F, Moyano P, Santis N, Pedreschi R Journal of Food Engineering, 79(4), 1474, 2007 |