Javier Martı́nez-Monzó

Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices

Antonio Vega‐Gálvez, Kong Ah‐Hen, Marcelo Chacana et al. · Food Chemistry · 2011 · 378 citations · Full text

Food Chemistry, Air Velocity, Agricultural Economics +6

Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis)

Purificación García‐Segovia, A. Andrés-Bello, Javier Martı́nez-Monzó · Journal of Food Engineering · 2006 · 300 citations

Animal Physiology, Engineering, Mechanical Properties +10

Effect of pH on Color and Texture of Food Products

A. Andrés-Bello, V. Barreto-Palacios, Purificación García‐Segovia et al. · Food Engineering Reviews · 2013 · 269 citations · Full text

Food Chemistry, Nutrition, Food Analysis +8

Development of probiotic-enriched dried fruits by vacuum impregnation

Noelia Betoret, Luís Puente, M. Jesús Pagán et al. · Journal of Food Engineering · 2002 · 242 citations

Biomanufacturing, Vacuum Impregnation, Biotechnology +7

Vacuum impregnation and osmotic dehydration in matrix engineering

P. Fito, Amparo Chiralt, Noelia Betoret et al. · Journal of Food Engineering · 2001 · 221 citations

Matrix Engineering, Fluid Mechanics, Desiccation +1