Pedro Fito

Study of the puffing process of amaranth seeds by dielectric spectroscopy

M. Castro-Giraldez, P. Fito, A. Andrés, 2012 .

THERMODYNAMIC APPROACH TO EQUILIBRIUM ISOTHERMS IN SALTED STRUCTURED FOOD

C. Chenoll, N. Betoret, Á. Argüelles, 2011 .

Analysis of kiwifruit osmodehydration process by systematic approach systems

M. Rosa, M. Castro-Giraldez, P. Fito, 2011 .

Use of visible spectroscopy to assess colour development during ageing of fresh pork from different quality classes

F. Toldrá, M. Castro-Giraldez, P. J. Fito, 2010 .

Application of microwaves dielectric spectroscopy for controlling pork meat (Longissimus dorsi) salting process

Pedro Fito, M. Castro-Giraldez, P. Fito, 2010 .