21
TITLE: Control of solids uptake by convective drying prior to osmotic processing of foods  Full Text
AUTHORS: Moreira, R; Sereno, AM ;
SOURCE: DRYING TECHNOLOGY, VOLUME: 22, ISSUE: 4, PUBLISHED: 2004
INDEXED IN: Scopus WOS Crossref
22
TITLE: Modelling shrinkage during convective drying of food materials: a review  Full Text
AUTHORS: Mayor, L; Sereno, AM ;
SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 61, ISSUE: 3, PUBLISHED: 2004
INDEXED IN: Scopus WOS Crossref
23
TITLE: Quantification of microstructural changes during first stage air drying of grape tissue  Full Text
AUTHORS: Ramos, IN; Silva, CLM ; Sereno, AM ; Aguilera, JM;
SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 62, ISSUE: 2, PUBLISHED: 2004
INDEXED IN: Scopus WOS Crossref
25
TITLE: Thermal transitions of osmotically dehydrated tomato by modulated temperature differential scanning calorimetry  Full Text
AUTHORS: Baroni, AF; Sereno, AM ; Hubinger, MD;
SOURCE: THERMOCHIMICA ACTA, VOLUME: 395, ISSUE: 1-2, PUBLISHED: 2003
INDEXED IN: Scopus WOS Crossref
26
TITLE: Mass transfer coefficients during osmotic dehydration of apple in single and combined aqueous solutions of sugar and salt  Full Text
AUTHORS: Sereno, AM ; Moreira, R; Martinez, E;
SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 47, ISSUE: 1, PUBLISHED: 2001
INDEXED IN: Scopus WOS Crossref
27
TITLE: Methods for processing experimental drying kinetics data  Full Text
AUTHORS: Kemp, IC; Fyhr, BC; Laurent, S; Roques, MA; Groenewold, CE; Tsotsas, E; Sereno, AA ; Bonazzi, CB; Bimbenet, JJ; Kind, M;
SOURCE: DRYING TECHNOLOGY, VOLUME: 19, ISSUE: 1, PUBLISHED: 2001
INDEXED IN: Scopus WOS Crossref
28
TITLE: Phase diagram for freeze-dried persimmon  Full Text
AUTHORS: Sobral, PJA; Telis, VRN; Habitante, AMQB; Sereno, A ;
SOURCE: THERMOCHIMICA ACTA, VOLUME: 376, ISSUE: 1, PUBLISHED: 2001
INDEXED IN: Scopus WOS Crossref
29
TITLE: Prediction of water activity of osmotic solutions  Full Text
AUTHORS: Sereno, AM ; Hubinger, MD; Comesana, JF; Correa, A;
SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 49, ISSUE: 2-3, PUBLISHED: 2001
INDEXED IN: Scopus WOS Crossref
30
TITLE: Water activity at 35 degrees C in 'sugar' plus water and 'sugar' plus sodium chloride plus water systems  Full Text
AUTHORS: Comesana, JF; Correa, A; Sereno, AM ;
SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 36, ISSUE: 6, PUBLISHED: 2001
INDEXED IN: Scopus WOS
Page 3 of 5. Total results: 45.