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For: Pérez-Reyes ME, Gómez-Salazar JA, López-Malo A, Sosa-Morales ME. Influence of fat content and water activity on the heating pattern of model systems submitted to microwave heating. J Food Sci 2021;86:5329-5339. [PMID: 34730233 DOI: 10.1111/1750-3841.15949] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2020] [Revised: 07/14/2021] [Accepted: 09/26/2021] [Indexed: 11/29/2022]

For:	Pérez-Reyes ME, Gómez-Salazar JA, López-Malo A, Sosa-Morales ME. Influence of fat content and water activity on the heating pattern of model systems submitted to microwave heating. J Food Sci 2021;86:5329-5339. [PMID: 34730233 DOI: 10.1111/1750-3841.15949] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2020] [Revised: 07/14/2021] [Accepted: 09/26/2021] [Indexed: 11/29/2022]

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Cited by Other Article(s)

Gutiérrez‐Cárdenas MG, Kataria TK, Corona‐Chávez A, Olvera‐Cervantes JL, Gómez‐Salazar JA, Rojas‐Laguna R, Sosa‐Morales ME. Dielectric properties analysis of dough and further microwave baking for cookies. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16940] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]