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Castro, María Agueda
25
Journal of Food Engineering
6
"Air Drying Behaviour of Apples as Affected by Blanching and Glucose Impregnation" (1998) Nieto, A.; Salvatori, D.; Castro, M.A.; Alzamora, S.M. Journal of Food Engineering. 36(1-4):63-79
"Kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango" (2001) Nieto, A.; Castro, M.A.; Alzamora, S.M. Journal of Food Engineering. 50(3):175-185
"Structural changes in apple tissue during glucose and sucrose osmotic dehydration: Shrinkage, porosity, density and microscopic features" (2004) Nieto, A.B.; Salvatori, D.M.; Castro, M.A.; Alzamora, S.M. Journal of Food Engineering. 61(2):269-278
"Viscoelastic characteristics of Granny Smith apple during glucose osmotic dehydration" (2007) Martínez, V.Y.;Nieto, A.B.;Castro, M.A. (...)Alzamora, S.M. Journal of Food Engineering. 83(3):394-403
"Effect of ultraviolet-C light dose on quality of cut-apple: Microorganism, color and compression behavior" (2010) Gómez, P.L.; Alzamora, S.M.; Castro, M.A.; Salvatori, D.M. Journal of Food Engineering. 98(1):60-70
"Osmotic dehydration of apple: Influence of sugar and water activity on tissue structure, rheological properties and water mobility" (2013) Nieto, A.B.;Vicente, S.;Hodara, K. (...)Alzamora, S.M. Journal of Food Engineering. 119(1):104-114