High pressure-assisted and high pressure-induced thawing: Two different processesOTERO, L; SANZ, P. D.Journal of food science. 2003, Vol 68, Num 8, pp 2523-2528, issn 0022-1147, 6 p.Article

Modelling industrial scale high-pressure-low-temperature processesOTERO, L; OUSEGUI, A; URRUTIA BENET, G et al.Journal of food engineering. 2007, Vol 83, Num 2, pp 136-141, issn 0260-8774, 6 p.Conference Paper

Solidification du cyclohexane par conduction de la chaleur pour des nombres de Stefan élèves = Cyclohexane solidification by heat conduction for high Stefan numbersRAMOS, M; AGUIRRE-PUENTE, J; SANZ, P. D et al.Science et technique du froid. 1998, pp 15-25, issn 0151-1637, isbn 2-913149-04-9Conference Paper

Use of the equivalent volumetric enthalpy variation in non-linear phase-change processes: freezing-zone progression and thawing-time determinationRAMOS, M; SANZ, P. D; AGUIRRE-PUENTE, J et al.International journal of refrigeration. 1994, Vol 17, Num 6, pp 374-380, issn 0140-7007Article

Thermal expansion coefficient and specific heat capacity from sound velocity measurements in tomato paste from 0.1 up to 350 MPa and as a function of temperatureAPARICIO, C; GUIGNON, B; OTERO, L et al.Journal of food engineering. 2011, Vol 104, Num 3, pp 341-347, issn 0260-8774, 7 p.Article

Assessment of starch gelatinization by ultrasonic and calorimetric techniquesAPARICIO, C; RESA, P; ELVIRA, L et al.Journal of food engineering. 2009, Vol 94, Num 3-4, pp 295-299, issn 0260-8774, 5 p.Article

Volumetric properties at high pressure of waste oil methyl ester compared with diesel oilRODRIGUEZ-ANTON, L. M; APARICIO, C; GUIGNON, B et al.Fuel (Guildford). 2008, Vol 87, Num 10-11, pp 1934-1940, issn 0016-2361, 7 p.Article

SAFE ICE: Low-temperature pressure processing of foods : Safety and quality aspects, process parameters and consumer acceptanceURRUTIA, G; ARABAS, J; OUSEGUI, A et al.Journal of food engineering. 2007, Vol 83, Num 2, pp 293-315, issn 0260-8774, 23 p.Conference Paper

Evaluation of the thermophysical properties of tylose gel under pressure in the phase change domainOTERO, L; OUSEGUI, A; GUIGNON, B et al.Food hydrocolloids. 2006, Vol 20, Num 4, pp 449-460, issn 0268-005X, 12 p.Article

Freezing rate simulation as an aid to reducing crystallization damage in foodsSANZ, P. D; DE ELVIRA, C; MARTINO, M et al.Meat science. 1999, Vol 52, Num 3, pp 275-278, issn 0309-1740Article

A new way to predict thermal histories in multidimensional heat conduction: the ztransfer function methodMASCHERONI, R. H; SANZ, P. D; DOMINGUEB, M et al.International communications in heat and mass transfer. 1987, Vol 14, Num 1, pp 81-90, issn 0735-1933Article

Time-temperature prediction curves of foodstuffs by means of the Z-transfer function method = Détermination des courbes température-temps pendant le refroidissement ou le réchauffement de denrées périssables au moyen de la fonction de transfert ZSANZ, P. D; MASCHERONI, R. H; DOMINGUEZ, M et al.International journal of refrigeration. 1986, Vol 9, Num 2, pp 89-92, issn 0140-7007Article

The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccioVAUDAGNA, S. R; GONZALEZ, C. B; GUIGNON, B et al.Meat science. 2012, Vol 92, Num 4, pp 575-581, issn 0309-1740, 7 p.Article

Specific volume and compressibility measurements of tomato paste at moderately high pressure as a function of temperatureAPARICIO, C; OTERO, L; SANZ, P. D et al.Journal of food engineering. 2011, Vol 103, Num 3, pp 251-257, issn 0260-8774, 7 p.Article

Prediction of Ice Content in Biological Model Solutions When Frozen Under High PressureGUIGNON, B; APARICIO, C; OTERO, L et al.Biotechnology progress. 2009, Vol 25, Num 2, pp 454-460, issn 8756-7938, 7 p.Article

The Initial Freezing Temperature of Foods at High PressureGUIGNON, B; TORRECILLA, J. S; OTERO, L et al.Critical reviews in food science and nutrition. 2008, Vol 48, Num 4, pp 328-340, issn 1040-8398, 13 p.Article

Optimization of an artificial neural network for thermal/pressure food processing : Evaluation of training algorithmsTORRECILLA, J. S; OTERO, L; SANZ, P. D et al.Computers and electronics in agriculture. 2007, Vol 56, Num 2, pp 101-110, issn 0168-1699, 10 p.Article

High-pressure shift freezing versus high-pressure assisted freezing : Effects on the microstructure of a food modelFERNANDEZ, P. P; OTERO, L; GUIGNON, B et al.Food hydrocolloids. 2006, Vol 20, Num 4, pp 510-522, issn 0268-005X, 13 p.Article

A neural network approach for thermal/pressure food processingTORRECILLA, J. S; OTERO, L; SANZ, P. D et al.Journal of food engineering. 2004, Vol 62, Num 1, pp 89-95, issn 0260-8774, 7 p.Article

Contrasting effects of high-pressure-assisted freezing and conventional air-freezing on eggplant tissue microstructureOTERO, L; SOLAS, M. T; SANZ, P. D et al.Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A, European food research and technology (Print). 1998, Vol 206, Num 5, pp 338-342, issn 1431-4630Article

Experimental determination of the amount of ice instantaneously formed in high-pressure shift freezingOTERO, L; SANZ, P. D; GUIGNON, B et al.Journal of food engineering. 2009, Vol 95, Num 4, pp 670-676, issn 0260-8774, 7 p.Article

Ice content and temperature determination from ultrasonic measurements in partially frozen foodsAPARICIO, C; OTERO, L; GUIGNON, B et al.Journal of food engineering. 2008, Vol 88, Num 2, pp 272-279, issn 0260-8774, 8 p.Article

Determination of rapeseed methyl ester oil volumetric properties in high pressure (0.1 to 350 MPa)APARICIO, C; GUIGNON, B; RODRIGUEZ-ANTON, L. M et al.Journal of thermal analysis and calorimetry. 2007, Vol 89, Num 1, pp 13-19, issn 1388-6150, 7 p.Article

Artificial neural networks : a promising tool to design and optimize high-pressure food processesTORRECILLA, J. S; OTERO, L; SANZ, P. D et al.Journal of food engineering. 2005, Vol 69, Num 3, pp 299-306, issn 0260-8774, 8 p.Article

One-stage model of foods freezingSANZ, P. D; RAMOS, M; AGUIRRE-PUENTE, J et al.Journal of food engineering. 1999, Vol 40, Num 4, pp 233-239, issn 0260-8774Article