Evolution of mechanical and optical properties of French fries obtained by hot air-frying von Heredia, A., Castelló, M.L., Argüelles, A., Andrés, A.

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Changes in respiration rate and physical properties of strawberries due to osmotic dehydration and storage von Castelló, M.L., Fito, P.J., Chiralt, A.

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Influence of osmotic dehydration on texture, respiration and microbial stability of apple slices (Var. Granny Smith) von Castelló, M.L., Igual, M., Fito, P.J., Chiralt, A.

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Influence of thermal treatment and storage on astringency and quality of a spreadable product from persimmon fruit von Castelló, M.L., Heredia, A., Domínguez, E., Ortolá, M.D., Tarrazó, J.

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Effect of osmotic dehydration and vacuum impregnation on respiration rate of cut strawberries von Castelló, M.L., Fito, P.J., Chiralt, A.

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Influence of vacuum impregnation on respiration rate, mechanical and optical properties of cut persimmon von Igual, M., Castelló, M.L., Ortolá, M.D., Andrés, A.

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Influence of preharvest treatments to reduce the seasonality of persimmon production on color, texture and antioxidant properties during storage von Martínez-Las Heras, R., Amigo-Sánchez, J.C., Heredia, A., Castelló, M.L., Andrés, A.

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Quality Characteristics, Respiration Rates, and Microbial Stability of Osmotically Treated Mango Tissue (Mangifera indica L.) with or without Calcium Lactate von Torres, J.D, Castelló, M.L, Escriche, I, Chiralt, A

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Potential use of isomaltulose to produce healthier marshmallows von Periche, A., Heredia, A., Escriche, I., Andrés, A., Castelló, M.L.

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Characterization of partially defatted moringa seed flour obtained at different temperatures von Ortolá, M.D., Pageo, S., García-Mares, F.J., Juan-Borrás, M., Castelló, M.L.

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Acrylamide formation and quality properties of chitosan based batter formulations von Sansano, M., Castelló, M.L., Heredia, A., Andrés, A.

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Protective effect of chitosan on acrylamide formation in model and batter systems von Sansano, M., Castelló, M.L., Heredia, A., Andrés, A.

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Bridging the academia-industry gap in the food sector through collaborative courses and internships von Castelló, M.L., Barrera, C., Seguí, L.

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Application of the SAFES (systematic approach to food engineering systems) methodology to strawberry freezing process von Castelló, M.L., Fito, P.J., Argüelles, A., Fito, P.

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Application of the SAFES (systematic approach to food engineering systems) methodology to roasted coffee process von Fito, P.J., Castelló, M.L., Argüelles, A., Fito, P.

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Optical, mechanical and sensory properties of based-isomaltulose gummy confections von Periche, A., Heredia, A., Escriche, I., Andrés, A., Castelló, M.L.

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Moisture sorption isotherms and isosteric heat of sorption of dry persimmon leaves von Martínez-Las Heras, R., Heredia, A., Castelló, M.L., Andrés, A.

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Influence of drying method and extraction variables on the antioxidant properties of persimmon leaves von Martínez-Las Heras, R., Heredia, A., Castelló, M.L., Andrés, A.

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Influence of calcium lactate and modified atmosphere on respiration rate, optical and mechanical properties of sliced persimmon von Almela, C, Castelló, ML, Tarrazó, J, Ortolá, MD

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Annales de Géographie 438 von Branco, M.L. Castello

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