Publications in collaboration with researchers from Universidade Do Porto (11)

2011

  1. Drying kinetics of biofilms obtained from chestnut starch and carrageenan with and without Glycerol

    Drying Technology, Vol. 29, Núm. 9, pp. 1058-1065

  2. Shrinkage, density, porosity and shape changes during dehydration of pumpkin (Cucurbita pepo L.) fruits

    Journal of Food Engineering, Vol. 103, Núm. 1, pp. 29-37

2010

  1. Antiradical activity, phenolics profile, and hydroxymethylfurfural in espresso coffee: Influence of technological factors

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 23, pp. 12221-12229

2007

  1. Osmotic dehydration kinetics of pumpkin fruits using ternary solutions of sodium chloride and sucrose

    Drying Technology, Vol. 25, Núm. 10, pp. 1749-1758

2006

  1. Effective diffusion coefficients during osmotic dehydration of vegetables with different initial porosity

    Defect and Diffusion Forum

  2. Kinetics of osmotic dehydration of pumpkin with sodium chloride solutions

    Journal of Food Engineering, Vol. 74, Núm. 2, pp. 253-262

  3. Mass transfer analysis during osmotic dehydration of pumpkin fruits using binary and ternary aqueous solutions of sucrose and sodium chloride

    Defect and Diffusion Forum

2004

  1. Control of solids uptake by convective drying prior to osmotic processing of foods

    Drying Technology, Vol. 22, Núm. 4, pp. 745-757

2003

  1. Evaluation of mass transfer coefficients and volumetric shrinkage during osmotic dehydration of apple using sucrose solutions in static and non-static conditions

    Journal of Food Engineering, Vol. 57, Núm. 1, pp. 25-31

2001

  1. Mass transfer coefficients during osmotic dehydration of apple in single and combined aqueous solutions of sugar and salt

    Journal of Food Engineering, Vol. 47, Núm. 1, pp. 43-49

2000

  1. Shrinkage of apple disks during drying by warm air convection and freeze drying

    Drying Technology, Vol. 18, Núm. 1-2, pp. 279-294