J. Bon

发表

Review: Low intensity ultrasonics in food technology / Revisión: Ultrasonidos de baja intensidad en tecnología de alimentos

José Bon, Antonio Mulet, N. Sanjuán, 1999 .

Airborne ultrasonic application on hot air-drying of pork liver. Intensification of moisture transport and impact on protein solubility

D. Parés, M. Toldrà, J. Bon, 2022, Ultrasonics sonochemistry.

Determination of Shrinkage Function for Pork Meat Drying

G. Clemente, N. Sanjuán, J. Bon, 2009 .

High intensity ultrasound effects on meat brining.

A. Mulet, J. Bon, J. Cárcel, 2007, Meat science.

Effect of Blanching and Air Flow Rate on Turmeric Drying

J. V. García-Pérez, A. Mulet, J. Bon, 2006 .

EFFECT OF SHAPE ON POTATO AND CAULIFLOWER SHRINKAGE DURING DRYING

José Bon, Antonio Mulet, A. Berna, 2000 .

New Food Drying Technologies - Use of Ultrasound

N. Sanjuán, A. Mulet, J. Bon, 2003 .

Modeling of sodium nitrite and water transport in pork meat

G. Clemente, N. Sanjuán, J. Bon, 2019, Journal of Food Engineering.

Desorption isotherms and isosteric heat of desorption of previously frozen raw pork meat.

G. Clemente, A. Mulet, J. Benedito, 2009, Meat science.

Simulation and optimization of milk pasteurization processes using a general process simulator (ProSimPlus)

Gabriela Clemente, Jon Bon, H. A. Vaquiro, 2010, Comput. Chem. Eng..

Natural Convection Drying at Low Temperatures of Previously Frozen Salted Meat

J. V. García-Pérez, G. Clemente, A. Mulet, 2007 .