J. Serra

发表

Color preference cool versus warm in nursing homes depends on the expected activity for interior spaces

Ana Torres, J. Serra, J. Llopis, 2020, Frontiers of Architectural Research.

Comparison of physico-chemical parameters and composition of mussels (Mytilus galloprovincialis Lmk.) from different Spanish origins

A. Fuentes, I. Fernández-Segovia, I. Escriche, 2009 .

Influence of different preservation treatments on the volatile fraction of desalted cod

A. Fuentes, I. Fernández-Segovia, I. Escriche, 2006 .

PHYSICOCHEMICAL CHARACTERIZATION OF SOME SMOKED AND MARINATED FISH PRODUCTS

J. Barat, A. Fuentes, I. Fernández-Segovia, 2010 .

Cold and warm coloured classrooms. Effects on students’ attention and memory measured through psychological and neurophysiological responses

J. L. Higuera-Trujillo, C. Llinares, J. Serra, 2021 .

Comparison of must and sucrose as osmotic solutions to obtain high quality minimally processed kiwi fruit (Actinidia chinensis P.) slices

J. Carot, I. Escriche, J. Serra, 2002 .

Effect of blanching/osmotic dehydration combined methods on quality and stability of minimally processed strawberries.

Isabel Escriche, Juan Antonio Monsoriu Serra, J. Moreno, 2000 .

Influence of Blanching-osmotic Dehydration Treatments on Volatile Fraction of Strawberries

A. Chiralt, I. Escriche, J. Moreno, 2000 .

Comparison of wild and cultured sea bass (Dicentrarchus labrax) quality

José M. Barat, Ana Fuentes, Juan Antonio Monsoriu Serra, 2010 .

Application of Osmotic Dehydration Technology on Jam Processing

A. Chiralt, P. Fito, J. Serra, 1996 .

Use of Vacuum Impregnation in Smoked Salmon Manufacturing

A. Chiralt, M. Camacho, I. Escriche, 2001, Osmotic Dehydration & Vacuum Impregnation.

Influence of sodium replacement and packaging on quality and shelf life of smoked sea bass (Dicentrarchus labrax L.)

J. Barat, A. Fuentes, I. Fernández-Segovia, 2011 .

Composition of Medium Volatility (Simultaneous Distillation Extraction—SDE) Aromatic Fraction of Pressed, Uncooked Paste Cheese (Mahón Cheese)

A. Mulet, I. Escriche, J. Serra, 1999 .

Study of sea bass (Dicentrarchus labrax L.) salting process: Kinetic and thermodynamic control

J. Barat, A. Fuentes, I. Fernández-Segovia, 2008 .

Development of a smoked sea bass product with partial sodium replacement

J. Barat, A. Fuentes, I. Fernández-Segovia, 2010 .

Assessing architectural color preference after Le Corbusier's 1931 Salubra keyboards: A cross cultural analysis

B. Manav, J. Serra, Yacine Gouaich, 2021 .

Analysis of facade solutions as an alternative to demolition for architectures with visual impact in historical urban scenes

Ana Torres, J. Serra, J. Llopis, 2021, Journal of Cultural Heritage.

Analyze the Existing to Devise the Non-existent, Some Limitations of the Analysis of Architectural Forms for Contemporary Genesis

Juan Antonio Monsoriu Serra, Ana Torres-Barchino, Jorge Llopis-Verdú, 2020 .

The preservation of the chromatic image of historical cities as a cultural value. The old city of Valencia (Spain)

Juan Antonio Monsoriu Serra, Jorge Llopis, Ana Torres, 2015 .

Color composition features in modern architecture

Ana Torres, J. Serra, J. Llopis, 2012 .

Color composition in postmodern western architecture

J. Serra, Á. Codoñer, 2014 .

Improvement of the integration of visually impacting architectures in historical urban scene, an application of semantic differencial method

Ana Torres, Juan Antonio Monsoriu Serra, Carmen Llinares, 2020, Environmental Impact Assessment Review.

Risk assessment and critical control points from the production perspective.

J A Serra, E Domenech, I Escriche, 1999, International journal of food microbiology.

A novel method for assessing the chromatic integration of architecture in the Ksourian landscape of M'zab Valley, Algeria

B. Manav, A. Mebrouki, Ana Torres, 2018 .