Wenceslao Canet

Influence of deformation rate and degree of compression on textural parameters of potato and apple tissues in texture profile analysis

María Inés Ortiz Álvarez, Wenceslao Canet, María López · European Food Research and Technology · 2002 · 84 citations

Engineering, Deformation Rate, Biomechanics +9

Effect of Calcium Pretreatments on the Texture of Frozen Cherries. Role of Pectinesterase in the Changes in the Pectic Materials

Jesús Alonso, T.Valencia Rodriguez, Wenceslao Canet · Journal of Agricultural and Food Chemistry · 1995 · 78 citations

Food Chemistry, Nutrition, Agricultural Chemistry +15

Characterisation of chickpea flour‐based gluten‐free batters and muffins with added biopolymers: rheological, physical and sensory properties

Beatriz Herranz, Wenceslao Canet, M. J. Jiménez et al. · International Journal of Food Science & Technology · 2016 · 71 citations · Full text

Engineering, Functional Property, Mechanical Engineering +20

Characterization of the frying process of fresh and blanched potato strips using response surface methodology

Marı́a Dolores Álvarez, M Jos� Morillo, Wenceslao Canet · European Food Research and Technology · 2000 · 65 citations

Engineering, Response Surface Methodology, Potato Strips +5

Thermal and Calcium Pretreatment Affects Texture, Pectinesterase and Pectic Substances of Frozen Sweet Cherries

Jesús Alonso, Wenceslao Canet, T.Valencia Rodriguez · Journal of Food Science · 1997 · 65 citations

Engineering, Food Preservation, Ripening +17