Concepedia

A. Andrés-Bello

AA

12

Publications

993

Citations

12

H-Index

2006

Active since

Affiliations

Universitat Politècnica de València(Current)

A. Andrés-Bello is an author at Universitat Politècnica de València specializing in food quality, health sciences, and food chemistry.

Top concepts

HealthFood QualityFood ChemistryFood EngineeringFood ProcessingFood TechnologyEngineeringFood PreservationNutritionFood Safety

Publications per year

2006–2014

12

Publications

12

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

Rehydration of air-dried Shiitake mushroom (Lentinus edodes) caps: Comparison of conventional and vacuum water immersion processes

Purificación García‐Segovia, A. Andrés-Bello, Javier Martı́nez-Monzó · LWT · 2010 · 91 citations

Food Chemistry, Air-dried Shiitake Mushroom, Engineering +8

Vacuum Frying: An Alternative to Obtain High-Quality Dried Products

A. Andrés-Bello, Purificación García‐Segovia, Javier Martı́nez-Monzó · Food Engineering Reviews · 2011 · 76 citations · Full text

Food Chemistry, Food Preservation, Food Engineering +6

Textural properties of potatoes (Solanum tuberosum L., cv. Monalisa) as affected by different cooking processes

Purificación García‐Segovia, A. Andrés-Bello, Javier Martı́nez-Monzó · Journal of Food Engineering · 2007 · 71 citations

Food Chemistry, Different Cooking Processes, Food Quality +5

Rows per page

1–5 of 12