Water absorption, texture, and color kinetics of air-dried chestnuts during rehydrationMOREIRA, R; CHENLO, F; CHAGURI, L et al.Journal of food engineering. 2008, Vol 86, Num 4, pp 584-594, issn 0260-8774, 11 p.Article

Air drying and colour characteristics of chestnuts pre-submitted to osmotic dehydration with sodium chlorideMOREIRA, R; CHENLO, F; CHAGURI, L et al.Food and bioproducts processing. 2011, Vol 89, Num 2, pp 109-115, issn 0960-3085, 7 p.Article

Osmotic dehydration/impregnation kinetics of Padrón pepper (Capsicum annuum L. Longum) with sodium chloride solutions : Process modelling and colour analysisCHENLO, F; CHAGURI, L; SANTOS, F et al.Food science and technology international. 2006, Vol 12, Num 3, pp 221-227, issn 1082-0132, 7 p.Article

Mathematical modelling of the drying kinetics of chestnut (Castanea sativa Mill.) : Influence of the natural shellsMOREIRA, R; CHENLO, F; CHAGURI, L et al.Food and bioproducts processing. 2005, Vol 83, Num 4, pp 306-314, issn 0960-3085, 9 p.Article

Note. Sugar, Moisture Contents, and Color of Chestnuts during Different Storage RegimesCHENLO, F; MOREIRA, R; CHAGURI, L et al.Food science and technology international. 2009, Vol 15, Num 2, pp 169-178, issn 1082-0132, 10 p.Article