Publicaciones en colaboración con investigadores/as de Universidade de São Paulo (9)

2023

  1. Raspberry pulp pasteurization: Computational fluid dynamics modeling and experimental validation of color and bioactive compound retention

    Journal of Food Process Engineering, Vol. 46, Núm. 1

2019

  1. Kinetic and thermodynamic compensation study of the hydration of faba beans (Vicia faba L.)

    Food Research International, Vol. 119, pp. 390-397

2017

  1. Ascorbic acid stability in fruit juices during thermosonication

    Ultrasonics Sonochemistry, Vol. 37, pp. 375-381

  2. Principles of unit operations in food processing

    QUANTITATIVE MICROBIOLOGY IN FOOD PROCESSING: MODELING THE MICROBIAL ECOLOGY (JOHN WILEY & SONS LTD), pp. 68-83

  3. Ultrasound technology enhances the hydration of corn kernels without affecting their starch properties

    Journal of Food Engineering, Vol. 197, pp. 34-43

2016

  1. Mechanisms for improving mass transfer in food with ultrasound technology: Describing the phenomena in two model cases

    Ultrasonics Sonochemistry, Vol. 29, pp. 413-419

  2. Principles of unit operations in food processing

    Modeling the Microbial Ecology of Foods: Quantitative Microbiology in Food Processing (Wiley Blackwell), pp. 68-83

2015

  1. Describing the Food Sigmoidal Behavior During Hydration Based on a Second-Order Autocatalytic Kinetic

    Drying Technology, Vol. 33, Núm. 3, pp. 315-321

  2. Peroxidase (POD) and polyphenol oxidase (PPO) photo-inactivation in a coconut water model solution using ultraviolet (UV)

    Food Research International, Vol. 74, pp. 151-159