Παρακολούθηση
Miguel Angel Garcia-Alvarado
Miguel Angel Garcia-Alvarado
Professor Tecnológico Nacional de México/I.T. de Veracruz
Η διεύθυνση ηλεκτρονικού ταχυδρομείου έχει επαληθευτεί στον τομέα itver.edu.mx
Τίτλος
Παρατίθεται από
Παρατίθεται από
Έτος
GC–MS and GC–olfactometry analysis of aroma compounds in a representative organic aroma extract from cured vanilla (Vanilla planifolia G. Jackson) beans
A Pérez-Silva, E Odoux, P Brat, F Ribeyre, G Rodriguez-Jimenes, ...
Food chemistry 99 (4), 728-735, 2006
2372006
Analytical solution of mass transfer equation considering shrinkage for modeling food-drying kinetics
JA Hernandez, G Pavon, MA Garcıa
Journal of food engineering 45 (1), 1-10, 2000
2222000
Neural networks for the heat and mass transfer prediction during drying of cassava and mango
JA Hernandez-Perez, MA Garcıa-Alvarado, G Trystram, B Heyd
Innovative Food Science & Emerging Technologies 5 (1), 57-64, 2004
2072004
Brewery wastewater treatment using anaerobic inverse fluidized bed reactors
A Alvarado-Lassman, E Rustrián, MA García-Alvarado, ...
Bioresource technology 99 (8), 3009-3015, 2008
1302008
Analytical solution for food-drying kinetics considering shrinkage and variable diffusivity
II Ruiz-López, MA García-Alvarado
Journal of food engineering 79 (1), 208-216, 2007
1302007
Moisture and temperature evolution during food drying: effect of variable properties
II Ruiz-López, AV Córdova, GC Rodrıguez-Jimenes, MA Garcıa-Alvarado
Journal of Food Engineering 63 (1), 117-124, 2004
1122004
Dimensionless analysis of the simultaneous heat and mass transfer in food drying
G Pavón-Melendez, JA Hernandez, MA Salgado, MA Garcıa
Journal of food engineering 51 (4), 347-353, 2002
1002002
Variation in bioactive compounds and antiradical activity of Moringa oleifera leaves: influence of climatic factors, tree age, and soil parameters
LA Vázquez-León, DE Páramo-Calderón, VJ Robles-Olvera, ...
European Food Research and Technology 243, 1593-1608, 2017
952017
Extraction kinetics modeling of antioxidants from grape stalk (Vitis vinifera var. Bobal): Influence of drying conditions
JV Garcia-Perez, MA García-Alvarado, JA Carcel, A Mulet
Journal of Food Engineering 101 (1), 49-58, 2010
932010
Optimization of brewer’s yeast spray drying process
G Luna-Solano, MA Salgado-Cervantes, GC Rodriguez-Jimenes, ...
Journal of Food Engineering 68 (1), 9-18, 2005
892005
Analytical model for variable moisture diffusivity estimation and drying simulation of shrinkable food products
II Ruiz-López, H Ruiz-Espinosa, P Arellanes-Lozada, ...
Journal of Food Engineering 108 (3), 427-435, 2012
832012
Color parameter changes in banana slices during osmotic dehydration
KN Waliszewski, HD Cortes, VT Pardio, MA Garcia
Drying Technology, 1999
831999
Mathematical modeling of caffeine kinetic during solid–liquid extraction of coffee beans
JD Espinoza-Pérez, A Vargas, VJ Robles-Olvera, GC Rodrı, MA Garcı
Journal of Food Engineering 81 (1), 72-78, 2007
822007
Moisture, acidity and temperature evolution during cacao drying
P Garcia-Alamilla, MA Salgado-Cervantes, M Barel, G Berthomieu, ...
Journal of Food Engineering 79 (4), 1159-1165, 2007
822007
Relationship between fermentation index and other biochemical changes evaluated during the fermentation of Mexican cocoa (Theobroma cacao) beans
T Romero‐Cortes, MA Salgado‐Cervantes, P García‐Alamilla, ...
Journal of the Science of Food and Agriculture 93 (10), 2596-2604, 2013
772013
Bioactive compounds during drying of chili peppers
LC Montoya-Ballesteros, A González-León, MA García-Alvarado, ...
Drying Technology 32 (12), 1486-1499, 2014
682014
Drying of shrinkable food products: appraisal of deformation behavior and moisture diffusivity estimation under isotropic shrinkage
B Ortiz-García-Carrasco, E Yañez-Mota, FM Pacheco-Aguirre, ...
Journal of Food Engineering 144, 138-147, 2015
652015
Mass transfer of water and volatile fatty acids in cocoa beans during drying
D Páramo, P García-Alamilla, MA Salgado-Cervantes, VJ Robles-Olvera, ...
Journal of Food Engineering 99 (3), 276-283, 2010
582010
Modeling heat and mass transfer during drying of green coffee beans using prolate spheroidal geometry
WN Hernández-Díaz, II Ruiz-López, MA Salgado-Cervantes, ...
Journal of Food Engineering 86 (1), 1-9, 2008
572008
Orange juice processing using a continuous flow ultrasound-assisted supercritical CO2 system: Microbiota inactivation and product quality
I Paniagua-Martínez, A Mulet, MA García-Alvarado, J Benedito
Innovative food science & emerging technologies 47, 362-370, 2018
542018
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