2015

1. 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

   Journal of Food Engineering, Vol. 147, Núm. C, pp. 95-101

2. Vacuum impregnation and air drying temperature effect on individual anthocyanins and antiradical capacity of blueberry juice included into an apple matrix

   LWT - Food Science and Technology, Vol. 64, Núm. 2, pp. 1289-1296