Javier Martı́nez-Monzó

Author

Universitat Politècnica de València ORCID

Also Known As

J Martínez Monzó, J Martínez-Monzó, J Martı́nez-Monzó, J. MARTÍNEZ‐MONZÓ, J. Martínez Monzó, J. Martínez-Monzo, J. Martínez-Monzó, J. Martínez‐Monzó, J. Martı́nez-Monzó, Javier Martinez Monzo

165

Publications

5.2K

Citations

H-Index

116

Concepts

All Affiliations

Universitat Politècnica de València University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca Instituto de Agroquímica y Tecnología de Alimentos

About

Javier Martı́nez-Monzó is an author at Universitat Politècnica de València specializing in health sciences, food quality, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	23	37	2.4K
2	Engineering	15	17	1.3K
3	Business	2	2	141
4	Education	2	2	394
5	Management	1	1	47

Javier Martı́nez-Monzó

Publications

4.9K

Citations

H-Index

Page 1

	Year	Citations
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, Food Chemistry Food ChemistryAir VelocityAgricultural EconomicsGranny SmithRipening	2011	378
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 Animal PhysiologyEngineeringMechanical PropertiesAnimal NutritionAnimal Science	2006	300
Effect of pH on Color and Texture of Food Products A. Andrés-Bello, V. Barreto-Palacios, Purificación García‐Segovia, Food Engineering Reviews Food ChemistryNutritionFood AnalysisAgricultural EconomicsFood Products	2013	269
Development of probiotic-enriched dried fruits by vacuum impregnation Noelia Betoret, Luís Puente, M. Jesús Pagán, Journal of Food Engineering BiomanufacturingVacuum ImpregnationBiotechnologyFood MicrobiologyFood Preservation	2002	242
Vacuum impregnation and osmotic dehydration in matrix engineering P. Fito, Amparo Chiralt, Noelia Betoret, Journal of Food Engineering Matrix EngineeringFluid MechanicsDesiccationVitrification	2001	221
Iron deficiency and iron fortified foods—a review Nuria Martínez‐Navarrete, María del Mar Camacho, Juan José Martínez-Lahuerta, Food Research International NutritionNutrient BioavailabilityIron MetabolismMedicinePublic Health Nutrition	2002	185
Vacuum impregnation for development of new dehydrated products P. Fito, Amparo Chiralt, José Manuel Barat Baviera, Journal of Food Engineering DesiccationVacuum ImpregnationWater TreatmentFood EngineeringFood Processing	2001	184
Changes in mechanical properties throughout osmotic processes Amparo Chiralt, Nuria Martínez‐Navarrete, Javier Martı́nez-Monzó, Journal of Food Engineering MechanobiologyEngineeringOsmotic StressMechanical PropertiesMechanical Engineering	2001	165
Modelling of dehydration-rehydration of orange slices in combined microwave/air drying Javier Martı́nez-Monzó, P. Fito, Amparo Chiralt Innovative Food Science & Emerging Technologies EngineeringHealth SciencesDesiccationEnvironmental EngineeringOrange Slices	2003	127
Printability and Physicochemical Properties of Microalgae-Enriched 3D-Printed Snacks Zaida Natalia Uribe-Wandurraga, Lu Zhang, Martijn Noort, Food and Bioprocess Technology Food ChemistryMaterials ScienceEdible PackagingFood EngineeringMicroalgae-enriched 3D-printed Snacks	2020	119

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