J. Tarrazó

Intensification of the convective drying process of Salvia officinalis: Modeling and optimization

J. Bon, H. Desmorieux, M. Romdhane, 2018, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Influence of calcium lactate and modified atmosphere on respiration rate, optical and mechanical properties of sliced persimmon

M. D. Ortolá, J. Tarrazó, M. Castelló, 2015, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Changes in the volatile fraction during ripening of Mahón cheese

C. Rosselló, A. Mulet, I. Escriche, 1999 .

Effect of the application of thyme and lemon essential oils in packaging of minimally processed persimmon.

M. D. Ortolá, J. Tarrazó, C. Almela, 2014 .

Drying models for green peas

Antonio Mulet, Carmen Rosselló, S. Simal, 1996 .

Washing of cut persimmon with thyme or lemon essential oils

M. D. Ortolá, J. Tarrazó, M. Castelló, 2014, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Influence of thermal treatment and storage on astringency and quality of a spreadable product from persimmon fruit.

E. Domínguez, A. Heredia, M. D. Ortolá, 2011, Food chemistry.

Design Optimization of Convective Driers by Using Spreadsheets

Antonio Mulet, José Bon, J. Garcia-Reverter, 1995 .