Publikationen, an denen er mitarbeitet RAMON FELIPE MOREIRA MARTINEZ (26)

2023

  1. Advanced Proteomic and Bioinformatic Tools for Predictive Analysis of Allergens in Novel Foods

    Biology, Vol. 12, Núm. 5

  2. An overview of novel proteins in reformulated food

    Strategies to Improve the Quality of Foods (Elsevier), pp. 313-335

2022

  1. Potential applications of Pickering emulsions and high internal-phase emulsions (HIPEs) stabilized by starch particles

    Current Opinion in Food Science, Vol. 46

2014

  1. Water desorption isotherms of raw and osmotically dehydrated garlic

    Journal of Agricultural Science and Technology, Vol. 16, Núm. 5, pp. 1097-1107

2012

  1. Water adsorption isotherms of carboxymethyl cellulose, guar, locust bean, tragacanth and xanthan gums

    Carbohydrate Polymers, Vol. 89, Núm. 2, pp. 592-598

2011

  1. Apparent viscosity of binary and ternary systems of tragacanth, guar gum and methylcellulose at semidilute range of concentration

    Journal of Food Process Engineering, Vol. 34, Núm. 2, pp. 475-490

2009

  1. Dehydration kinetics of carrots (Daucus carota L.) in osmotic and air convective drying processes

    Spanish journal of agricultural research, Núm. 4, pp. 869-875

  2. Rheological modelling of binary and ternary systems of tragacanth, guar gum and methylcellulose in dilute range of concentration at different temperatures

    LWT - Food Science and Technology, Vol. 42, Núm. 2, pp. 519-524

2008

  1. Modelling of the rheological behaviour of the ternary systems of tragacanth, guar and methylcellulose as a function of concentration and temperature

    Gums and Stabilisers for the Food Industry 14

2007

  1. Cinéticas de deshidratación de zanahorias mediante deshidratación osmótica y secado con aire

    XI International Congress on Project Engineering: [celebrado en] Lugo, do 26-09-07 ao 28-09-07

  2. Evaluation of the rheological behaviour of chestnut (Castanea sativa mill) flour pastes as function of water content and temperature

    Electronic Journal of Environmental, Agricultural and Food Chemistry, Vol. 6, Núm. 2, pp. 1794-1802

  3. Rehidratación de zanahorias previamente secadas con aire y deshidratadas osmóticamente

    XI International Congress on Project Engineering: [celebrado en] Lugo, do 26-09-07 ao 28-09-07

  4. Rheological behaviour of chestnuts under compression tests

    International Journal of Food Science and Technology, Vol. 42, Núm. 10, pp. 1188-1194

2006

  1. Textural analysis of dried and defrost chestnuts

    CHISA 2006 - 17th International Congress of Chemical and Process Engineering

2005

  1. Sorption isotherms of turnip top leaves and stems in the temperature range from 298 to 328 K

    Journal of Food Engineering, Vol. 71, Núm. 2, pp. 193-199

2004

  1. Kinematic viscosity and water activity of aqueous solutions of glycerol and sodium chloride

    European Food Research and Technology

2003

  1. Viscosities of ternary aqueous solutions with glucose and sodium chloride employed in osmotic dehydration operation

    Journal of Food Engineering, Vol. 57, Núm. 2, pp. 173-177

2002

  1. Viscosities of aqueous solutions of sucrose and sodium chloride of interest in osmotic dehydration processes

    Journal of Food Engineering, Vol. 54, Núm. 4, pp. 347-352

  2. Viscosities of binary and ternary aqueous solutions of 2-amino-2-methylpropan-1-ol, 2-amino-2-methylpropane-1,3-diol, and 2-amino-2-methylpropan-1-ol hydrochloride

    Collection of Czechoslovak Chemical Communications, Vol. 67, Núm. 3, pp. 293-301

2001

  1. Densidades de disoluciones acuosas binarias y ternarias que incluyen monoetanolamina, dietanolamina y 2-amino-2 metil-1-propanol

    Informacion Tecnologica, Vol. 12, Núm. 3, pp. 189-192