Publicacións nas que colabora con Juan Carlos Mejuto Fernández (7)

2017

  1. A critical review on the applications of artificial neural networks in winemaking technology

    Critical Reviews in Food Science and Nutrition, Vol. 57, Núm. 13, pp. 2896-2908

2014

  1. Thermodynamics of sodium dodecyl sulphate-salicylic acid based micellar systems and their potential use in fruits postharvest

    Food Chemistry, Vol. 151, pp. 358-363

2013

  1. Effects of ascorbic acid on the microstructure and properties of SDS micellar aggregates for potential food applications

    Food Research International, Vol. 50, Núm. 1, pp. 143-148

2012

  1. Starch-derived cyclodextrins and ttheir future in the food biopolymer industry

    Starch-Based Polymeric Materials and Nanocomposites: Chemistry, Processing, and Applications (CRC Press), pp. 167-182

2010

  1. Factors controlling flavors binding constants to cyclodextrins and their applications in foods

    Food Research International, Vol. 43, Núm. 4, pp. 1212-1218

2009

  1. A review on the use of cyclodextrins in foods

    Food Hydrocolloids, Vol. 23, Núm. 7, pp. 1631-1640

2007

  1. Binding constants of oxytetracycline to animal feed divalent cations

    Journal of Food Engineering, Vol. 78, Núm. 1, pp. 69-73