Development of probiotic-enriched dried fruits by vacuum impregnation
Betoret, N, Puente, L, Dı́az, M.J, Pagán, M.J, Garcı́a, M.J, Gras, M.L, Martı́nez-Monzó, J, Fito, P
Published in Journal of food engineering (01.02.2003)
Published in Journal of food engineering (01.02.2003)
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Journal Article
Conference Proceeding
Effect of pH on Color and Texture of Food Products
Andrés-Bello, A., Barreto-Palacios, V., García-Segovia, P., Mir-Bel, J., Martínez-Monzó, J.
Published in Food engineering reviews (01.09.2013)
Published in Food engineering reviews (01.09.2013)
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Journal Article
Optimizing the texture and color of sous-vide and cook-vide green bean pods
Iborra-Bernad, C., Philippon, D., García-Segovia, P., Martínez-Monzó, J.
Published in Food science & technology (01.05.2013)
Published in Food science & technology (01.05.2013)
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Journal Article
Osmotic dehydration of Aloe vera ( Aloe barbadensis Miller)
García-Segovia, P., Mognetti, C., Andrés-Bello, A., Martínez-Monzó, J.
Published in Journal of food engineering (01.03.2010)
Published in Journal of food engineering (01.03.2010)
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Journal Article
Modelling of dehydration-rehydration of orange slices in combined microwave/air drying
Dı́az, G.Ruı́z, Martı́nez-Monzó, J., Fito, P., Chiralt, A.
Published in Innovative food science & emerging technologies (01.06.2003)
Published in Innovative food science & emerging technologies (01.06.2003)
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Journal Article
Creativity and Innovation Patterns of Haute Cuisine Chefs
Albors-Garrigos, J, Barreto, V, García-Segovia, P, Martínez-Monzó, J, Hervás-Oliver, J. L
Published in Journal of culinary science & technology (01.01.2013)
Published in Journal of culinary science & technology (01.01.2013)
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Journal Article
3D printing of gels based on xanthan/konjac gums
García-Segovia, P., García-Alcaraz, V., Balasch-Parisi, S., Martínez-Monzó, J.
Published in Innovative food science & emerging technologies (01.08.2020)
Published in Innovative food science & emerging technologies (01.08.2020)
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Journal Article
Trends and Innovations in Bread, Bakery, and Pastry
Martínez-Monzó, J, García-Segovia, P, Albors-Garrigos, J
Published in Journal of culinary science & technology (01.01.2013)
Published in Journal of culinary science & technology (01.01.2013)
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Journal Article
Microencapsulation of Essential Oils Using β-Cyclodextrin: Applications in Gastronomy
García-Segovia, P, Barreto-Palacios, V, Bretón, J, Martínez-Monzó, J
Published in Journal of culinary science & technology (01.07.2011)
Published in Journal of culinary science & technology (01.07.2011)
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Journal Article
Consumer perception and acceptability of microalgae based breadstick
García-Segovia, P, García Alcaraz, V, Tárrega, A, Martínez-Monzó, J
Published in Food science and technology international (01.09.2020)
Published in Food science and technology international (01.09.2020)
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Journal Article
Vacuum Frying: An Alternative to Obtain High-Quality Dried Products
Andrés-Bello, A., García-Segovia, P., Martínez-Monzó, J.
Published in Food engineering reviews (01.06.2011)
Published in Food engineering reviews (01.06.2011)
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Journal Article
Advantages of sous-vide cooked red cabbage: Structural, nutritional and sensory aspects
Iborra-Bernad, C., Tárrega, A., García-Segovia, P., Martínez-Monzó, J.
Published in Food science & technology (01.05.2014)
Published in Food science & technology (01.05.2014)
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Journal Article
Comparison of Vacuum Treatments and Traditional Cooking Using Instrumental and Sensory Analysis
Iborra-Bernad, C., Tárrega, A., García-Segovia, P., Martínez-Monzó, J.
Published in Food analytical methods (01.02.2014)
Published in Food analytical methods (01.02.2014)
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Journal Article