Publicaciones en colaboración con investigadores/as de Universidade Estadual de Campinas (12)

2021

  1. Use of predictive modelling as tool for prevention of fungal spoilage at different points of the food chain

    Current Opinion in Food Science, Vol. 41, pp. 1-7

2013

  1. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Creep and recovery behaviours

    Food Research International, Vol. 54, Núm. 1, pp. 169-176

  2. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Viscoelastic properties and the Cox-Merz rule

    Journal of Food Engineering, Vol. 114, Núm. 1, pp. 57-63

  3. Viscoelastic Properties of Tomato Juice: Applicability of the Cox-Merz Rule

    Food and Bioprocess Technology, Vol. 6, Núm. 3, pp. 839-843

2012

  1. Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model

    Journal of Food Engineering, Vol. 111, Núm. 2, pp. 474-477

  2. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear

    Journal of Food Engineering, Vol. 111, Núm. 4, pp. 570-579

  3. Effect of temperature on dynamic and steady-state shear rheological properties of siriguela (Spondias purpurea L.) pulp

    Journal of Food Engineering, Vol. 108, Núm. 2, pp. 283-289

  4. Rheological Behavior of Tomato Juice: Steady-State Shear and Time-Dependent Modeling

    Food and Bioprocess Technology, Vol. 5, Núm. 5, pp. 1715-1723

2011

  1. Influence of fibre addition on the rheological properties of peach juice

    International Journal of Food Science and Technology, Vol. 46, Núm. 5, pp. 1086-1092

  2. Using the mitschka-briggs-steffe method for evaluation of cactus pear concentrated pulps rheological behavior

    International Journal of Food Engineering, Vol. 7, Núm. 6

  3. Viscoelastic properties of tomato juice

    11TH INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD (ICEF11)

2007

  1. Frutos tropicales mínimamente procesados: Potencial antioxidante y su impacto en la salud

    Interciencia, Vol. 32, Núm. 4, pp. 227-232