검색결과 : 7건
| No. | Article |
|---|---|
| 1 |
Spray-dried powders from berries extracts obtained upon several processing steps to improve the bioactive components content Gagneten M, Corfield R, Mattson MG, Sozzi A, Leiva G, Salvatori D, Schebor C Powder Technology, 342, 1008, 2019 |
| 2 |
Convective air drying of apples as affected by blanching and calcium impregnation Gonzalez-Fesler M, Salvatori D, Gomez P, Alzamora SM Journal of Food Engineering, 87(3), 323, 2008 |
| 3 |
Viscoelastic characteristics of Granny Smith apple during glucose osmotic dehydration Martinez VY, Nieto AB, Castro MA, Salvatori D, Alzamora SM Journal of Food Engineering, 83(3), 394, 2007 |
| 4 |
Novel functional foods from vegetable matrices impregnated with biologically active compounds Alzamora SM, Salvatori D, Tapia MS, Lopez-Malo A, Welti-Chanes J, Fito P Journal of Food Engineering, 67(1-2), 205, 2005 |
| 5 |
Osmotic dehydration progression in apple tissue I: spatial distribution of solutes and moisture content Salvatori D, Andres A, Chiralt A, Fito P Journal of Food Engineering, 42(3), 125, 1999 |
| 6 |
Osmotic dehydration progression in apple tissue II: generalized equations for concentration prediction Salvatori D, Andres A, Chiralt A, Fito P Journal of Food Engineering, 42(3), 133, 1999 |
| 7 |
Air drying behaviour of apples as affected by blanching and glucose impregnation Nieto A, Salvatori D, Castro MA, Alzamora SM Journal of Food Engineering, 36(1), 63, 1998 |