Roberto Lemus‐Mondaca

Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian)

Antonio Vega‐Gálvez, Karina Di Scala, Katia Rodríguez et al. · Food Chemistry · 2009 · 505 citations

Food Chemistry, Air-drying Temperature, Red Pepper +4

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 air drying temperature on the quality of rehydrated dried red bell pepper (var. Lamuyo)

Antonio Vega‐Gálvez, Roberto Lemus‐Mondaca, Cristina Bilbao-Sáinz et al. · Journal of Food Engineering · 2007 · 226 citations

Food Chemistry, Food Preservation, Thermal Processing +4

Promising perspectives on novel protein food sources combining artificial intelligence and 3D food printing for food industry

Manuela Gallón-Bedoya, Daniel Restrepo-Montoya, Gipsy Tabilo‐Munizaga et al. · Trends in Food Science & Technology · 2022 · 112 citations

Artificial Intelligence, Biomanufacturing, Engineering +13

Influence of hot-air temperature on drying kinetics, functional properties, colour, phycobiliproteins, antioxidant capacity, texture and agar yield of alga Gracilaria chilensis

Cristian Tello-Ireland, Roberto Lemus‐Mondaca, Antonio Vega‐Gálvez et al. · LWT · 2011 · 110 citations

Hot-air Temperature, Functional Properties, Botany +5