Rosa Oria

Atmosphere composition effects on Burlat cherry colour during cold storage

A. Ferrer, S. Remón, P. López-Buesa, 2004 .

Rheological properties of yoghurt made with milk submitted to manothermosonication.

P. López-Buesa, R. Oria, Antonio Vercet, 2002, Journal of agricultural and food chemistry.

Some physical changes in Bajo Aragón extra virgin olive oil during the frying process

A. I. Negueruela, M. Benito, R. Oria, 2008 .

Monitoring Colour Evolution During Maturity in Fuji Apples

A. I. Negueruela, M. E. Venturini, R. Oria, 2004 .

Microbiological quality and safety of fresh cultivated and wild mushrooms commercialized in Spain.

M. E. Venturini, R. Oria, Rosa Oria, 2011, Food microbiology.

A mathematical model for packaging with microperforated films of fresh-cut fruits and vegetables.

María L. Salvador, Jaime González-Buesa, M. Salvador, 2009 .

Influence of temperature on heat transfer coefficient during moderate vacuum deep-fat frying

María L. Salvador, M. Salvador, R. Oria, 2012 .

Changes during the ripening of the very late season Spanish peach cultivar Calanda: Feasibility of using CIELAB coordinates as maturity indices

A. I. Negueruela, A. Ferrer, S. Remón, 2005 .