A. Andrés-Bello

发表

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

P. García-Segovia, A. Andrés-Bello, J. Martínez-Monzó, 2011 .

Effect of pH on Color and Texture of Food Products

P. García-Segovia, A. Andrés-Bello, J. Martínez-Monzó, 2013, Food Engineering Reviews.

Osmotic dehydration of Aloe vera (Aloe barbadensis Miller)

P. García-Segovia, A. Andrés-Bello, J. Martínez-Monzó, 2010 .

Replacing Sugar in Ice Cream: Fruit Up® as a Substitute

P. García-Segovia, A. Andrés-Bello, J. Martínez-Monzó, 2013 .

Effect of Konjac Glucomannan (KGM) and Carboxymethylcellulose (CMC) on some Physico-Chemical and Mechanical Properties of Restructured Gilthead Sea Bream (Sparus aurata) Products

P. García-Segovia, A. Andrés-Bello, J. Martínez-Monzó, 2012, Food and Bioprocess Technology.

Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis)

Purificación García-Segovia, A. Andrés-Bello, Javier Martínez-Monzó, 2007 .

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

P. García-Segovia, A. Andrés-Bello, J. Martínez-Monzó, 2011 .

Production of cold-setting restructured fish products from gilthead sea bream (Sparus aurata) using microbial transglutaminase and regular and low-salt level Producción de reestructurados de dorada (Sparus aurata) en frío usando transglutaminasa y niveles normales y bajos de sal

P. García-Segovia, A. Andrés-Bello, J. Martínez-Monzó, 2011 .

Vacuum impregnation as a tool to introduce biopreservatives in gilthead sea bream fillets (Sparus aurata)

P. García-Segovia, A. Andrés-Bello, J. Martínez-Monzó, 2015 .

Effects of Vacuum Cooking (Cook-Vide) on the Physical-Chemical Properties of Sea Bream Fillets (Sparus aurata)

P. García-Segovia, A. Andrés-Bello, J. Martínez-Monzó, 2009 .

Improvement of a culinary recipe by applying sensory analysis: Design of the New Tarte Tatin

C. Iborra-Bernad, Purificación García-Segovia, Vivian Barreto-Palacios, 2012 .

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

P. García-Segovia, A. Andrés-Bello, J. Martínez-Monzó, 2008 .

Vacuum frying process of gilthead sea bream (Sparus aurata) fillets

P. García-Segovia, A. Andrés-Bello, J. Martínez-Monzó, 2010 .

Evaluation of Textural and Sensory Properties on Typical Spanish Small Cakes Designed Using Alternative Flours

P. García-Segovia, A. Andrés-Bello, J. Martínez-Monzó, 2015 .