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Journal of Food Science|February 9, 2022
Heat transfer analysis during hydrothermal treatment of mangoBibiane Pierre-Noel-Gilles, Rosalina Iribe-Salazar, Yessica Vázquez-López, et al.Journal of Food Science|January 8, 2026
Prediction of Peroxidase Inactivation During Broccoli BlanchingJosé Caro-Corrales, Agustín López-Díaz, Yessica Vázquez-López, et al.Journal of Food Science|July 21, 2018
Modeling of Effective Moisture Diffusivity in Corn Tortilla BakingRosalina Iribe-Salazar, Roberto Gutiérrez-Dorado, Érika Ríos-Iribe, et al.Journal of Food Science|October 27, 2015
Heat Transfer during Blanching and Hydrocooling of Broccoli FloretsRosalina Iribe-Salazar, José Caro-Corrales, Óscar Hernández-Calderón, et al.Journal of Food Science|August 21, 2024
Modeling of moisture content during baking with different approaches for effective diffusivity and evaluation of quality variables in baked potato slicesFelícitas Pacheco-Plata, Roberto Gutiérrez-Dorado, Rosalina Iribe-Salazar, et al.Journal of Food Science|September 26, 2024
Heat transfer and friction factor analysis for tomato puree flowing in a concentric-tube heat exchangerMarco Carrazco-Escalante, Óscar Hernández-Calderón, Erika Ríos-Iribe, et al.Journal of Food Science|November 26, 2024
Analysis of physicochemical variables and bioactive compounds in baked sweet potato snacksOlivia Caro-Hernández, Ernesto Aguilar-Palazuelos, Roberto Gutiérrez-Dorado, et al.Pageof 1