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For: Barrera C, Betoret N, Heredia A, Fito P. Application of SAFES (systematic approach to food engineering systems) methodology to apple candying. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2007.02.034] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Number Cited by Other Article(s)
1
Analysis by non-linear irreversible thermodynamics of compositional and structural changes occurred during air drying of vacuum impregnated apple (cv. Granny smith): Calcium and trehalose effects. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.09.028] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
2
Tylewicz U, Fito P, Castro-Giráldez M, Fito P, Dalla Rosa M. Analysis of kiwifruit osmodehydration process by systematic approach systems. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2011.01.007] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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