| 1 |
Shrinkage, density, porosity and shape changes during dehydration of pumpkin (Cucurbita pepo L.) fruits
Mayor L, Moreira R, Sereno AM
Journal of Food Engineering, 103(1), 29, 2011 |
| 2 |
Microstructural changes during osmotic dehydration of parenchymatic pumpkin tissue
Mayor L, Pissarra J, Sereno AM
Journal of Food Engineering, 85(3), 326, 2008 |
| 3 |
Changes in the physical properties of bananas on applying HTST pulse during air-drying
Hofsetz K, Lopes CC, Hubinger MD, Mayor L, Sereno AM
Journal of Food Engineering, 83(4), 531, 2007 |
| 4 |
Kinetics of osmotic dehydration of pumpkin with sodium chloride solutions
Mayor L, Moreira R, Chenlo F, Sereno AM
Journal of Food Engineering, 74(2), 253, 2006 |
| 5 |
Modelling shrinkage during convective drying of food materials: a review
Mayor L, Sereno AM
Journal of Food Engineering, 61(3), 373, 2004 |
| 6 |
Quantification of microstructural changes during first stage air drying of grape tissue
Ramos IN, Silva CLM, Sereno AM, Aguilera JM
Journal of Food Engineering, 62(2), 159, 2004 |
| 7 |
Evaluation of mass transfer coefficients and volumetric shrinkage during osmotic dehydration of apple using sucrose solutions in static and non-static conditions
Moreira R, Sereno AM
Journal of Food Engineering, 57(1), 25, 2003 |
| 8 |
Thermal transitions of osmotically dehydrated tomato by modulated temperature differential scanning calorimetry
Baroni AF, Sereno AM, Hubinger MD
Thermochimica Acta, 395(1-2), 237, 2003 |
| 9 |
Prediction of water activity of osmotic solutions
Sereno AM, Hubinger MD, Comesana JF, Correa A
Journal of Food Engineering, 49(2-3), 103, 2001 |
| 10 |
Glass transitions and state diagrams for fresh and processed apple
Sa MM, Figueiredo AM, Sereno AM
Thermochimica Acta, 329(1), 31, 1999 |
