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Complex viscosity-temperature master curve of cornstarch dispersion during gelatinization
Complex viscosity-temperature master curve of cornstarch dispersion during gelatinization
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Complex viscosity-temperature master curve of cornstarch dispersion during gelatinization

Yang, W.H. (Cornell University-Geneva, Geneva, NY.) ; Rao, M.A

Journal of food process engineering, 1998-08, Vol.21 (3), p.191-207 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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2
SUPERPOSITION OF COMPLEX VISCOSITY CURVES DURING GELATINIZATION OF STARCH DISPERSION AND DOUGH
SUPERPOSITION OF COMPLEX VISCOSITY CURVES DURING GELATINIZATION OF STARCH DISPERSION AND DOUGH
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SUPERPOSITION OF COMPLEX VISCOSITY CURVES DURING GELATINIZATION OF STARCH DISPERSION AND DOUGH

LIAO, H-J. ; TATTIYAKUL, J. ; RAO, M.A.

Journal of food process engineering, 1999-08, Vol.22 (3), p.215-234 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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3
APPLYING OF NEURAL NETWORK ON THE WINE SENSORIAL ANALYSIS FROM BARBADOS CHERRY
APPLYING OF NEURAL NETWORK ON THE WINE SENSORIAL ANALYSIS FROM BARBADOS CHERRY
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APPLYING OF NEURAL NETWORK ON THE WINE SENSORIAL ANALYSIS FROM BARBADOS CHERRY

SANTANA, JOSÉ CARLOS CURVELO ; DIAS, CLEBER GUSTAVO ; DE SOUZA, ROBERTO RODRIGUES ; TAMBOURGI, ELIAS BASILE

Journal of food process engineering, 2010-02, Vol.33 (s1), p.365-378 [Periódico revisado por pares]

Malden, USA: Malden, USA : Blackwell Publishing Inc

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4
COMPOSITION OF SUPERCRITICAL CARBON DIOXIDE EXTRACTS OF PITANGA (EUGENIA UNIFLORA L.) LEAVES
COMPOSITION OF SUPERCRITICAL CARBON DIOXIDE EXTRACTS OF PITANGA (EUGENIA UNIFLORA L.) LEAVES
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COMPOSITION OF SUPERCRITICAL CARBON DIOXIDE EXTRACTS OF PITANGA (EUGENIA UNIFLORA L.) LEAVES

PEIXOTO, CAMILA A ; OLIVEIRA, ALESSANDRA L ; CABRAL, FERNANDO A

Journal of food process engineering, 2010-10, Vol.33 (5), p.848-860 [Periódico revisado por pares]

Malden, USA: Malden, USA : Blackwell Publishing Inc

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5
EFFECT OF CRYOPROTECTANT MIXTURES ON RHEOLOGICAL PROPERTIES OF FRESH AND FROZEN/THAWED MASHED POTATOES
EFFECT OF CRYOPROTECTANT MIXTURES ON RHEOLOGICAL PROPERTIES OF FRESH AND FROZEN/THAWED MASHED POTATOES
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EFFECT OF CRYOPROTECTANT MIXTURES ON RHEOLOGICAL PROPERTIES OF FRESH AND FROZEN/THAWED MASHED POTATOES

ALVAREZ, MARÍA DOLORES ; FERNÁNDEZ, CRISTINA ; CANET, WENCESLAO

Journal of food process engineering, 2011-04, Vol.34 (2), p.224-250 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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6
MODELING PSEUDOMONAS FLUORESCENS BIOFILM FORMATION ON MARBLE, GRANITE AND STAINLESS STEEL AS A FUNCTION OF TIME AND TEMPERATURE
MODELING PSEUDOMONAS FLUORESCENS BIOFILM FORMATION ON MARBLE, GRANITE AND STAINLESS STEEL AS A FUNCTION OF TIME AND TEMPERATURE
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MODELING PSEUDOMONAS FLUORESCENS BIOFILM FORMATION ON MARBLE, GRANITE AND STAINLESS STEEL AS A FUNCTION OF TIME AND TEMPERATURE

ROSADO, MARCÍLIA SANTOS ; DE ANDRADE, NELIO JOSE ; LUERA PENA, WILMER EDGARD ; CARELI, ROBERTA TORRES ; PIAZZA, JOELMA LOPES ; MINIM, LUIS ANTONIO

Journal of food process engineering, 2011-10, Vol.34 (5), p.1623-1638 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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7
MODELING OF SQUID PROTEIN HYDROLYSIS: ARTIFICIAL NEURAL NETWORK APPROACH
MODELING OF SQUID PROTEIN HYDROLYSIS: ARTIFICIAL NEURAL NETWORK APPROACH
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MODELING OF SQUID PROTEIN HYDROLYSIS: ARTIFICIAL NEURAL NETWORK APPROACH

ABAKAROV, A. ; TEIXEIRA, A. ; SIMPSON, R. ; PINTO, M. ; ALMONACID, S.

Journal of food process engineering, 2011-12, Vol.34 (6), p.2026-2046 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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8
OSMOTIC DEHYDRATION OF POMEGRANATE SEEDS (PUNICA GRANATUM L.): EFFECT OF FREEZING PRE-TREATMENT
OSMOTIC DEHYDRATION OF POMEGRANATE SEEDS (PUNICA GRANATUM L.): EFFECT OF FREEZING PRE-TREATMENT
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OSMOTIC DEHYDRATION OF POMEGRANATE SEEDS (PUNICA GRANATUM L.): EFFECT OF FREEZING PRE-TREATMENT

BCHIR, BRAHIM ; BESBES, SOUHAIL ; ATTIA, HAMADI ; BLECKER, CHRISTOPHE

Journal of food process engineering, 2012-06, Vol.35 (3), p.335-354 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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9
BIOETHANOL AND XYLITOL PRODUCTION FROM DIFFERENT LIGNOCELLULOSIC HYDROLYSATES BY SEQUENTIAL FERMENTATION
BIOETHANOL AND XYLITOL PRODUCTION FROM DIFFERENT LIGNOCELLULOSIC HYDROLYSATES BY SEQUENTIAL FERMENTATION
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BIOETHANOL AND XYLITOL PRODUCTION FROM DIFFERENT LIGNOCELLULOSIC HYDROLYSATES BY SEQUENTIAL FERMENTATION

ARRIZON, J. ; MATEOS, J.C. ; SANDOVAL, G. ; AGUILAR, B. ; SOLIS, J. ; AGUILAR, M.G.

Journal of food process engineering, 2012-06, Vol.35 (3), p.437-454 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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10
PROCESSING OF PERNA PERNA MUSSELS USING INTEGRATED PROCESS OF COOKING AND VACUUM COOLING
PROCESSING OF PERNA PERNA MUSSELS USING INTEGRATED PROCESS OF COOKING AND VACUUM COOLING
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PROCESSING OF PERNA PERNA MUSSELS USING INTEGRATED PROCESS OF COOKING AND VACUUM COOLING

CAVALHEIRO, D. ; SCHMIDT, F.C. ; RODRIGUES, L.G.G. ; SIGA, C. ; LEITEMPERGHER, F. ; LAURINDO, J.B.

Journal of food process engineering, 2013-04, Vol.36 (2), p.192-201 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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