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Rosana G. Moreira
Rosana G. Moreira
professor of Biological & Agricultural Engineering, Texas A&M university
Verified email at tamu.edu
Title
Cited by
Cited by
Year
Vacuum frying of potato chips
J Garayo, R Moreira
Journal of food engineering 55 (2), 181-191, 2002
6592002
Factors affecting oil uptake in tortilla chips in deep-fat frying
RG Moreira, X Sun, Y Chen
Journal of Food Engineering 31 (4), 485-498, 1997
5021997
Deep fat frying: Fundamentals and applications
RG Moreira, ME Castell-Perez, MA Barrufet
Aspen, 1999
4591999
Reduction of acrylamide formation in potato chips by low‐temperature vacuum frying
C Granda, RG Moreira, SE Tichy
Journal of food science 69 (8), E405-E411, 2004
3632004
Vacuum frying of high-quality fruit and vegetable-based snacks
PF Da Silva, RG Moreira
LWT-Food Science and Technology 41 (10), 1758-1767, 2008
3442008
Polysaccharide-based multilayered antimicrobial edible coating enhances quality of fresh-cut papaya
IM Brasil, C Gomes, A Puerta-Gomez, ME Castell-Perez, RG Moreira
LWT-Food Science and Technology 47 (1), 39-45, 2012
2972012
Poly (DL‐lactide‐co‐glycolide) (PLGA) Nanoparticles with Entrapped trans‐Cinnamaldehyde and Eugenol for Antimicrobial Delivery Applications
C Gomes, RG Moreira, E Castell‐Perez
Journal of Food Science 76 (2), N16-N24, 2011
2862011
Multilayered antimicrobial edible coating and its effect on quality and shelf-life of fresh-cut pineapple (Ananas comosus)
N Mantilla, ME Castell-Perez, C Gomes, RG Moreira
LWT-Food Science and Technology 51 (1), 37-43, 2013
2162013
Total frying‐use time effects on soybean‐oil deterioration and on tortilla chip quality
YC Tseng, R Moreira, X Sun
International journal of food science & technology 31 (3), 287-294, 1996
1801996
Improved multilayered antimicrobial alginate-based edible coating extends the shelf life of fresh-cut watermelon (Citrullus lanatus)
RE Sipahi, ME Castell-Perez, RG Moreira, C Gomes, A Castillo
LWT-Food Science and Technology 51 (1), 9-15, 2013
1792013
Characterization of product quality attributes of tortilla chips during the frying process
ML Kawas, RG Moreira
Journal of Food Engineering 47 (2), 97-107, 2001
1662001
Impingement drying of foods using hot air and superheated steam
RG Moreira
Journal of Food Engineering 49 (4), 291-295, 2001
1652001
Modeling the transport phenomena and structural changes during deep fat frying: Part I: Model development
R Yamsaengsung, RG Moreira
Journal of food engineering 53 (1), 1-10, 2002
1572002
A new approach to describe oil absorption in fried foods: a simulation study
RG Moreira, MA Barrufet
Journal of Food Engineering 35 (1), 1-22, 1998
1561998
Development of a multilayered antimicrobial edible coating for shelf-life extension of fresh-cut cantaloupe (Cucumis melo L.) stored at 4 C
ME Martiņon, RG Moreira, ME Castell-Perez, C Gomes
LWT-Food Science and Technology 56 (2), 341-350, 2014
1462014
Physical and thermal properties of potato chips during vacuum frying
CV Yagua, RG Moreira
Journal of Food Engineering 104 (2), 272-283, 2011
1432011
The effect of a de-oiling mechanism on the production of high quality vacuum fried potato chips
RG Moreira, PF Da Silva, C Gomes
Journal of Food Engineering 92 (3), 297-304, 2009
1372009
Kinetics of acrylamide formation during traditional and vacuum frying of potato chips
C Granda, RG Moreira
Journal of Food Process Engineering 28 (5), 478-493, 2005
1342005
Deep-fat frying of tortilla chips: an engineering approach
RG Moreira, JE Palau, X Sun, NH MERMELSTEIN
Food technology (Chicago) 49 (4), 146-150, 1995
1311995
Simultaneous heat and mass transfer during the deep fat frying of tortilla chips
R Moreira, J Palau, X Sun
Journal of Food Process Engineering 18 (3), 307-320, 1995
1211995
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