PUBLICACIÓN

Non-invasive monitoring of potato drying by means of air-coupled ultrasound

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ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Sanchez-Jimenez V., Collazos-Escobar G.A., Gonzalez-Mohino A., Gomez Alvarez-Arenas T.E., Benedito J., Garcia-Perez J.V.

2023 FOOD CONTROL

CITAS

4

DOI

10.1016/j.foodcont.2023.109653

EID

2-s2.0-85147216895

ISSN

0956-7135

AUTORES DE LA UEX

Alberto González-Mohino Jiménez

OTRAS PUBLICACIONES DE INTERÉS

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Temperature Dependence Of Acoustic Parameters In Pure And Blended Edible Oils: Implications For Characterization And Authentication
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Mri-Computer Vision On Fresh And Frozen-Thawed Beef: Optimization Of Methodology For Classification And Quality Prediction
Use Of Ultrasound And Nirs As Tools For Monitoring Ice Formation In Superchilled Meat
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Non-Invasive Monitoring Of Potato Drying By Means Of Air-Coupled Ultrasound
Mri-Computer Vision On Fresh And Frozen-Thawed Beef: Optimization Of Methodology For Classification And Quality Prediction
Non-Invasive Monitoring Of Potato Drying By Means Of Air-Coupled Ultrasound
Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach
Non-Invasive Monitoring Of Potato Drying By Means Of Air-Coupled Ultrasound
Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach
Authentication Of Pure And Adulterated Edible Oils Using Non-Destructive Ultrasound
Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach
Authentication Of Pure And Adulterated Edible Oils Using Non-Destructive Ultrasound
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Authentication Of Pure And Adulterated Edible Oils Using Non-Destructive Ultrasound
Aplicación Del Aprendizaje Basado En Proyectos En El Máster Universitario En Ciencia Y Tecnología De La Carne
Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness
Aplicación Del Aprendizaje Basado En Proyectos En El Máster Universitario En Ciencia Y Tecnología De La Carne
Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness
Acoustic Characterization Study Of Beef Loins Using Ultrasonic Transducers
Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness
Acoustic Characterization Study Of Beef Loins Using Ultrasonic Transducers
Temperature Dependence Of Acoustic Parameters In Pure And Blended Edible Oils: Implications For Characterization And Authentication
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