Andrea Nieto

Structural changes in apple tissue during glucose and sucrose osmotic dehydration: shrinkage, porosity, density and microscopic features

Andrea Nieto, Daniela Salvatori, María A. Castro et al. · Journal of Food Engineering · 2003 · 163 citations

Osmotic Stress, Sucrose Osmotic Dehydration, Physiology +8

Air drying behaviour of apples as affected by blanching and glucose impregnation

Andrea Nieto, Daniela Salvatori, María A. Castro et al. · Journal of Food Engineering · 1998 · 119 citations

Food Chemistry, Glucose Impregnation, Food Preservation +5

Kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango

Andrea Nieto, María A. Castro, Stella M. Alzamora · Journal of Food Engineering · 2001 · 104 citations

Desiccation, Air Drying, Dewvaporation +4

Osmotic dehydration of apple: Influence of sugar and water activity on tissue structure, rheological properties and water mobility

Andrea Nieto, Sebastián Vicente, Karina Hodara et al. · Journal of Food Engineering · 2013 · 82 citations · Full text

Engineering, Osmotic Stress, Physiology +10

Structure (micro, ultra, nano), color and mechanical properties of Vitis labrusca L. (grape berry) fruits treated by hydrogen peroxide, UV–C irradiation and ultrasound

Joaquín Fava, Karina Hodara, Andrea Nieto et al. · Food Research International · 2011 · 73 citations

Food Chemistry, Engineering, Mechanical Properties +4