University of Bologna-ko ikertzaileekin lankidetzan egindako argitalpenak (6)

2022

  1. Current Validation of NTP Technologies and Overview of Their Current and Potential Implementation in the Production Chain Including Agri-food Wastes

    Food Engineering Series (Springer), pp. 567-594

2021

  1. New insights into the glass transition of dried fruits and vegetables and the effect of pulsed electric field treatment

    Innovative Food Science and Emerging Technologies, Vol. 67

2020

  1. Pulsed electric fields effect on mechanical and sorption properties of dried apple tissue

    Innovative Food Science and Emerging Technologies, Vol. 65

2019

  1. Chemical and physicochemical properties of semi-dried organic strawberries enriched with bilberry juice-based solution

    LWT, Vol. 114

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