J. A. Carrasco

发表

Freezing processes in high-pressure domains

Laura Otero, Pedro D. Sanz, L. Otero, 1997 .

Characterising the detachment of thermal and geometric centres in a parallelepipedic frozen food subjected to a fluctuation in storage temperature

Pedro D. Sanz, P. Sanz, C. Elvira, 1996 .

Classification of Iberian pigs according to intensive feeding by chemsensor

J. A. Carrasco, J. Duque, 2013 .

Vitamin C content and sensorial properties of dehydrated carrots blanched conventionally or by ultrasound.

M. Villamiel, A. Montilla, J. A. Carrasco, 2013, Food chemistry.

Classification of Iberian pigs as to their nutrition through the ChemSensor technique

J. A. Carrasco, J. Duque, L. Giménez, 2013 .

Contrasting effects of high-pressure-assisted freezing and conventional air-freezing on eggplant tissue microstructure

L. Otero, P. Sanz, C. de Elvira, 1998 .

Decolouration and lipid oxidation changes of vacuum-packed Iberian dry-cured loin treated with E-beam irradiation (5 kGy and 10 kGy) during refrigerated storage.

R. Cava, R. Ramírez, J. A. Carrasco, 2009 .

Freezing rate simulation as an aid to reducing crystallization damage in foods.

L. Otero, P. Sanz, N. Zaritzky, 1999, Meat science.