검색결과 : 10건
| No. | Article |
|---|---|
| 1 |
Thermal and tensile properties of corn semolina-protein blends in the glassy state Perez A, Melendez I, Vera I, Cova A, Sandoval AJ, Muller AJ Journal of Food Engineering, 165, 93, 2015 |
| 2 |
Thermal, structural and rheological characteristics of dark chocolate with different compositions Fernandes VA, Muller AJ, Sandoval AJ Journal of Food Engineering, 116(1), 97, 2013 |
| 3 |
Effect of two different lipid sources on glass transition temperatures and tensile properties of corn semolina Cova A, Muller AJ, Laredo E, Sandoval AJ Journal of Food Engineering, 113(2), 265, 2012 |
| 4 |
Water Sorption Isotherms of NPK 10-20-20/4 Muriate of Potash Fertilizer Barreiro JA, Minichini A, Barreiro JA, Sandoval AJ Industrial & Engineering Chemistry Research, 49(2), 887, 2010 |
| 5 |
Gelation kinetics of an imitation-mortadella emulsion during heat treatment determined by oscillatory rheometry Ferris JJ, Sandoval AJ, Barreiro JA, Sanchez JJ, Muller AJ Journal of Food Engineering, 95(4), 677, 2009 |
| 6 |
Effect of temperature, moisture and lipid content on the rheological properties of rice flour Dautant FJ, Simancas K, Sandoval AJ, Muller AJ Journal of Food Engineering, 78(4), 1159, 2007 |
| 7 |
Thermal death characteristics of Lactobacillus paracasei and Aspergillus niger in Pilsen beer Reveron IM, Barreiro JA, Sandoval AJ Journal of Food Engineering, 66(2), 239, 2005 |
| 8 |
Water sorption isotherms of non-fermented cocoa beans (Theobroma cacao) Sandoval AJ, Barreiro JA Journal of Food Engineering, 51(2), 119, 2002 |
| 9 |
Kinetics of colour change of double concentrated tomato paste during thermal treatment Barreiro JA, Milano M, Sandoval AJ Journal of Food Engineering, 33(3), 359, 1997 |
| 10 |
MATHEMATICAL-MODEL FOR THE CHEMICAL PEELING OF SPHERICAL FOODS BARREIRO JA, CARABALLO V, SANDOVAL AJ Journal of Food Engineering, 25(4), 483, 1995 |