Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level von Bonet, A., Rosell, C.M., Caballero, P.A., Gómez, M., Pérez-Munuera, I., Lluch, M.A.

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Changes in proteins during Teruel dry-cured ham processing von Larrea, V., Hernando, I., Quiles, A., Lluch, M.A., Pérez-Munuera, I.

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Microstructural changes in Teruel dry-cured ham during processing von Larrea, V., Pérez-Munuera, I., Hernando, I., Quiles, A., Llorca, E., Lluch, M.A.

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Cell Wall Stability of Fresh-Cut Fuji Apples Treated with Calcium Lactate von Alandes, L, Hernando, I, Quiles, A, Perez-Munuera, I, Lluch, M.A

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Chemical and structural changes in lipids during the ripening of Teruel dry-cured ham von Larrea, V., Pérez-Munuera, I., Hernando, I., Quiles, A., Lluch, M.A.

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Evaluation of Textural Properties and Microstructure During Storage of Minimally Processed Apples von Soliva-Fortuny, R.C, Lluch, M.A, Quiles, A, Grigelmo-Miguel, N, Martín-Belloso, O

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Effect of calcium propionate on the microstructure and pectin methylesterase activity in the parenchyma of fresh-cut Fuji apples von Quiles, A, Hernando, I, Perez-Munuera, I, Lluch, M.A

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Effects of Chemical Dehulling of Sesame on Color and Microstructure von Carbonell-Barrachina, Á.A, Lluch, M.Á, Pérez-Munera, I, Hernando, I, Castillo, S

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Effects of low temperature blanching on texture, microstructure and rehydration capacity of carrots von Sanjuan, N, Hernando, I, Lluch, M.A, Mulet, A

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Polyphenoloxidase (PPO) activity and osmotic dehydration in Granny Smith apple von Quiles, A, Hernando, I, Perez-Munuera, I, Larrea, V, Llorca, E, Lluch, M.A

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Effect of addition of gelatin on microstructure of acidic milk gels and yoghurt and on their rheological properties von Fiszman, S.M, Lluch, M.A, Salvador, A

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Microstructural study of frozen batter-coated squid rings prepared by an innovative process without a pre-frying step von Llorca, Empar, Hernando, Isabel, Pérez-Munuera, Isabel, Quiles, Amparo, Larrea, Virginia, Fiszman, Susana M., Lluch, M. Ángeles

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Microstructural changes in rabbit meat wrapped with Pteridium aquilinum fern during postmortem storage von Sotelo, I, Pérez-Munuera, I, Quiles, A, Hernando, I, Larrea, V, Lluch, M.A

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Caracterización microestructural del queso de Burgos mediante diferentes técnicas microscópicas / Microstructural characterization of Burgos cheese using different microscopy techn... von Hernando, I., Pérez-Munuera, I., Lluch, M.A.

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Nota. Estudio de algunos quesos típicos españoles por microscopía electrónica de barrido. Principales modificaciones microestructurales causadas por la congelación / Note. Study of... von Pérez-Munuera, I., Estévez, M., Lluch, M.A.

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Preparaciôn y caracterización química y microestructural de surimi de merluza (Merluccius merluccius) y de jurel (Trachurus trachurus) / Preparation and chemical and microstructura... von Álvarez-Parrilla, E., Puig, A., Lluch, M.A.

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Estructura del cotiledón de la semilla de almendra (Prunus amygdalus L.) cruda, remoj ada y tostada / Cotyledon structure of raw, soaked and roasted almond (Prunus amygdalus L.) von Pascual-Albero, M.J., Pérez-Munuera, I., Lluch, M.A.

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Studies on the Penetration of Halogenated Organic Standards in Fruit Parenchyma by EDX Microanalysis von Quiles, A., Rosell, J., Pérez-Munuera, I, Hernando, I., Lluch, M.A.

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Influence of Exogenous Material Penetration on Vegetables: Studies on NaCl Penetration in Microstructure of Carrots by TEM and EDX Microanalysis von Massa, A., Puig, A., Quiles, A., Hernando, I., Pérez-Munuera, I., Lluch, M.A.

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Studies on the Penetration of Halogenated Organic Standards in Fruit Parenchyma by EDX Microanalysis von Quiles, A., Rosell, J., Pérez-Munuera, I, Hernando, I., Lluch, M.A.

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