| Impact of freeze‐drying shelf temperature on the bioactive compounds, physical properties and sensory evaluation of a product based on orange juice MA Uscanga, A Salvador, MM Camacho, N Martínez‐Navarrete International Journal of Food Science & Technology 56 (10), 5409-5416, 2021 | 14 | 2021 |
| Influence of an orange product composition on the characteristics of the obtained freeze-dried cake and powder as related to their consumption pattern MA Uscanga, MM Camacho, MA Salgado, N Martínez-Navarrete Food and Bioprocess Technology 13, 1368-1379, 2020 | 13 | 2020 |
| Impact of shelf temperature on freeze-drying process and porosity development LA Egas Astudillo, MA Silva Espinoza, MA Uscanga Ramos, ... IDS 2018. 21st International Drying Symposium Proceedings, 843-850, 2018 | 5 | 2018 |
| Effect of repeated frying on the physical characteristics, the formation of acrylamide and oil uptake of tortilla chips subjected to pre-drying treatment M Uscanga-Ramos, A Ramírez-Martínez, MA García-Alvarado, ... Journal of food science and technology 56, 1708-1714, 2019 | 4 | 2019 |
| Analytical solution of freeze-drying mathematical model based in Darcy’s law: application to an orange juice-based cake MA Uscanga-Ramos, E Lopez-Sanchez, N Martínez-Navarrete, ... CyTA-Journal of Food 19 (1), 265-272, 2021 | 2 | 2021 |
| Influencia del contenido en agua del pure de naranja en las propiedades del polvo obtenido por liofilización. B Peñalver Cabañas Universitat Politècnica de València, 2018 | 1 | 2018 |
| Influencia de la composición y de la temperatura de secado en la calidad de un producto de naranja liofilizado. Propuesta de un modelo mecanístico para la modelización de la … MA Uscanga Ramos Universitat Politècnica de València, 2022 | | 2022 |
Miguel Angel Garcia-AlvaradoProfessor Tecnológico Nacional de México/I.T. de VeracruzVerified email at itver.edu.mx
