Agave fructans as fat and sugar replacers in ice cream: Sensory, thermal and texture properties von Jardines, A. Pintor, Arjona-Román, J.L., Severiano-Pérez, P., Totosaus-Sánchez, A., Fiszman, S., Escalona-Buendía, H.B.

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1111 THE LIVER EXHIBITS THERMAL VARIATIONS DEPENDING ON THE FIBROSIS DEGREE: A PROOF OF CONCEPT CONCERNING THE USE OF DIFFERENTIAL SCANNING CALORIMETRY FOR ASSESSING LIVER FIBROSIS von Arjona-San Roman, J.L, Melendez-Perez, R, Gutierrez-Reyes, G, Kershenobich, D, Escobedo, G

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Glass transition changes during osmotic dehydration von Rosas-Mendoza, M.E., Fernández-Muñoz, J.L., Arjona-Román, J.L.

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Heat Capacity Prediction During Pork Meat Thawing: Application of Artificial Neural Network von Arjona‐Román, J.L., Hernández‐García, R.P., Navarro‐Limón, I., Coria‐Hernández, J., Rosas‐Mendoza, M.E., Meléndez‐Pérez, R.

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Thermal and Pasting Properties of Citric Acid Supplemented Poultry Diets von Arjona-Rom, J.L., Melendez-P, R., Vazquez-Du, A., Del Rio-Ga, J.C., Mendez-Alb, A., Moreno-Mar, E.

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