S. Garza

Kinetic models for colour changes in pear puree during heating at relatively high temperatures

Albert Ibarz, Jordi Pagán, S. Garza · Journal of Food Engineering · 1999 · 204 citations

Kinetic Models, Colour Changes, Engineering +10

Non-enzymatic browning in peach puree during heating

S. Garza, Albert Ibarz, Jordi Pagán et al. · Food Research International · 1999 · 160 citations

Food Chemistry, Peach Puree, Biotechnology +5

Kinetic models of non-enzymatic browning in apple puree

Albert Ibarz, Jordi Pag�n, S. Garza · Journal of the Science of Food and Agriculture · 2000 · 124 citations

Apple Puree, Engineering, Flavoromics +18

Photochemical destruction of color compounds in fruit juices

Albert Ibarz, Jordi Pagán, Ricard Panadés et al. · Journal of Food Engineering · 2004 · 84 citations

Food Chemistry, Chemical Engineering, Photochemical Destruction +3

Rheology of clarified cherry juices

J. Ginér, Albert Ibarz, S. Garza et al. · Journal of Food Engineering · 1996 · 77 citations

Engineering, Biochemical Engineering, Biotechnology +6