I. Pérez-Munuera

发表

Eating quality of ‘Flor de Invierno’ pears: chemical and structural aspects

I. Hernando, P. Varela, S. Fiszman, 2007 .

Moisture loss kinetics and microstructural changes in eggplant (Solanum melongena L.) during conventional and ultrasonically assisted convective drying

J. V. García-Pérez, I. Hernando, J. Cárcel, 2012 .

Structural stability of white sauces prepared with different types of fats and thawed in a microwave oven

I. Hernando, A. Quiles, J. Carot, 2011 .

Enhancement of Water Transport and Microstructural Changes Induced by High-Intensity Ultrasound Application on Orange Peel Drying

J. V. García-Pérez, J. Cárcel, I. Pérez-Munuera, 2012, Food and Bioprocess Technology.

Rehydration of freeze-dried and convective dried boletus edulis mushrooms: effect on some quality parameters.

I. Hernando, N. Sanjuán, A. Mulet, 2008, Journal of food science.

Use of calcium lactate to improve structure of “Flor de Invierno” fresh-cut pears

E. Llorca, I. Hernando, A. Quiles, 2009 .

Cell Wall Stability of Fresh-Cut Fuji Apples Treated with Calcium Lactate

I. Hernando, A. Quiles, I. Pérez-Munuera, 2006 .

Glucose oxidase effect on dough rheology and bread quality : A study from macroscopic to molecular level

C. Rosell, Manuel Gómez, P. Caballero, 2006 .

Changes in proteins during Teruel dry-cured ham processing.

I. Hernando, A. Quiles, V. Larrea, 2006, Meat science.

Microstructure of Muscle Foods

A. Quiles, V. Larrea, I. Pérez-Munuera, 2008 .

Changes in the microstructure and location of some bioactive compounds in persimmons treated by high hydrostatic pressure

I. Hernando, A. Quiles, J. L. Vázquez-Gutiérrez, 2011 .

The baking process of wheat rolls followed by cryo scanning electron microscopy

J. A. Rojas, C. Rosell, I. Pérez-Munuera, 2000 .

Effect of blanching in water and sugar solutions on texture and microstructure of sliced carrots.

I. Hernando, P. Pittia, G. Sacchetti, 2011, Journal of food science.

Chemical and Structural Changes in White Sauces Thawed by Microwave or Conventional Oven

E. Llorca, I. Hernando, A. Quiles, 2018 .

Physical and structural changes in liquid whole egg treated with high-intensity pulsed electric fields.

I. Hernando, O. Martín‐Belloso, R. Soliva-Fortuny, 2011, Journal of food science.

Influence of power ultrasound application on mass transport and microstructure of orange peel during hot air drying

Enrique Riera, José V. García-Pérez, J. V. García-Pérez, 2010 .

Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutions.

I. Hernando, P. Pittia, D. Mastrocola, 2014, Food chemistry.

Microstructure of persimmon treated by hot water to alleviate chilling injury.

A. Salvador, C. Besada, A. Quiles, 2009 .

Reduced effectiveness of the treatment for removing astringency in persimmon fruit when stored at 15 °C: Physiological and microstructural study

A. Salvador, I. Hernando, C. Besada, 2008 .

Influence of high pressure homogenization (HPH) on the structural stability of an egg/dairy emulsion

E. Llorca, I. Hernando, I. Pérez-Munuera, 2012 .

Polyphenoloxidase (PPO) activity and osmotic dehydration in Granny Smith apple

E. Llorca, I. Hernando, A. Quiles, 2005 .

Effect of calcium propionate on the microstructure and pectin methy- lesterase activity in the parenchyma of fresh-cut Fuji apples

I. Hernando, A. Quiles, I. Pérez-Munuera, 2007 .

Microstructural Study of Chilling Injury Alleviation by 1-Methylcyclopropene in Persimmon

A. Salvador, I. Hernando, C. Besada, 2009 .

Microstructural changes in Teruel dry-cured ham during processing.

E. Llorca, I. Hernando, A. Quiles, 2007, Meat science.

Manzana fresca cortada tratada con aditivos naturales: calidad y aspectos estructurales Fresh-cut apple treated with natural additives: quality and structural aspects

I. Hernando, A. Quiles, I. Pérez-Munuera, 2011 .

Improving the quality of fresh-cut apples, pears, and melons using natural additives.

I. Hernando, A. Quiles, I. Pérez-Munuera, 2009, Journal of food science.

The effect of calcium and cellular permeabilization on the structure of the parenchyma of osmotic dehydrated ‘Granny Smith’ apple

E. Llorca, I. Hernando, A. Quiles, 2004 .

Physiological and structural changes during ripening and deastringency treatment of persimmon fruit cv. ‘Rojo Brillante’

A. Salvador, C. Besada, A. Quiles, 2007 .

Rebuilding gluten network of damaged wheat by means of glucose oxidase treatment

I. Hernando, C. Rosell, I. Pérez-Munuera, 2007 .

Effect of batter formulation on lipid uptake during frying and lipid fraction of frozen battered squid

E. Llorca, I. Hernando, S. Fiszman, 2003 .

Caracterización microestructural del queso de Burgos mediante diferentes técnicas microscópicas / Microstructural characterization of Burgos cheese using different microscopy techniques

I. Hernando, I. Pérez-Munuera, M. Lluch, 2000 .

Impact of mass transport on microstructure of Granny Smith apple parenchyma during osmotic dehydration

I. Hernando, A. Quiles, I. Pérez-Munuera, 2003 .

乳酸カルシウムで処理した生鮮カット「ふじ」リンゴの細胞壁安定性

I. Hernando, A. Quiles, I. Pérez-Munuera, 2006 .

The effect of calcium and cellular permeabilization on the structure of the parenchyma of osmotic dehydrated

E. Llorca, I. Hernando, A. Quiles, 2004 .

The structure of starch granules in fried battered products

E. Llorca, I. Hernando, A. Quiles, 2007 .

Studies on the Penetration of Halogenated Organic Standards in Fruit Parenchyma by EDX Microanalysis

I. Hernando, A. Quiles, I. Pérez-Munuera, 2001 .

Estructura del cotiledón de la semilla de almendra (Prunus amygdalus L.) cruda, remoj ada y tostada / Cotyledon structure of raw, soaked and roasted almond (Prunus amygdalus L.)

M.J. Pascual-Albero, I. Pérez-Munuera, M.A. Lluch, 1998 .

Protein breakdown during the preparation of frozen batter-coated squid rings

E. Llorca, I. Hernando, A. Quiles, 2007 .

Impact of high hydrostatic pressures on the structure, diffusion of soluble compounds and textural properties of persimmon ‘Rojo Brillante’

I. Hernando, A. Quiles, J. L. Vázquez-Gutiérrez, 2012 .

Adhesion in fried battered nuggets: Performance of different hydrocolloids as predusts using three cooking procedures

A. Salvador, I. Hernando, S. Fiszman, 2009 .

Microstructural study of frozen batter-coated squid rings prepared by an innovative process without a pre-frying step

E. Llorca, I. Hernando, S. Fiszman, 2005 .

Effect of frying on the microstructure of frozen battered squid rings

E. Llorca, I. Hernando, S. Fiszman, 2001 .

Main Chemical Changes in Proteins and Structure of Egg Treated with High Pressure Homogenisation

E. Llorca, I. Hernando, I. Pérez-Munuera, 2018 .

Microstructural changes produced by Pulsed Electric Fields in liquid whole egg studied by Transmission Electron Microscopy (TEM)

I. Hernando, A. Quiles, I. Pérez-Munuera, 2008 .