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Results 1 to 25 of 38

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Kinetics of non enzymatic browning in model systems simulating clarified apple juiceLOZANO, J. E.Lebensmittel - Wissenschaft + Technologie. 1991, Vol 24, Num 4, pp 355-360, issn 0023-6438Article

Trasplante de médula ósea. Revisión de actualidad = Bone marrow transplantationLOZANO, J. E; CUELLAR, F.AMC. Acta médica colombiana. 1991, Vol 16, Num 6, pp 322-333, issn 0120-2448Article

Caracterización reológica de pulpas concentradas de ciruela y melocotón = Rheology of concentrated peach and plum pulpsIBARZ, A; LOZANO, J. E.Revista española de ciencia y tecnologia de alimentos. 1992, Vol 32, Num 1, pp 85-94Article

Colour changes in concentrated fruit pulp during heating at high temperaturesLOZANO, J. E; IBARZ, A.Journal of food engineering. 1997, Vol 31, Num 3, pp 365-373, issn 0260-8774Article

Thixotropic behaviour of concentrated fruit pulpsLOZANO, J. E; IBARZ, A.Lebensmittel - Wissenschaft + Technologie. 1994, Vol 27, Num 1, pp 16-18, issn 0023-6438Article

Reduction and control of non-enzymatic browning in clarified apple juice by absorption and ion exchangePRINCIPE, L; LOZANO, J. E.Lebensmittel - Wissenschaft + Technologie. 1991, Vol 24, Num 1, pp 34-38, issn 0023-6438, 5 p.Article

Potential of yeast isolated from apple juice to adhere to stainless steel surfaces in the apple juice processing industryBRUGNONI, L. I; LOZANO, J. E; CUBITTO, M. A et al.Food research international. 2007, Vol 40, Num 3, pp 332-340, issn 0963-9969, 9 p.Article

Color and cloud stabilization in cloudy apple juice by steam heating during crushingGENOVESE, D. B; ELUSTONDO, M. P; LOZANO, J. E et al.Journal of food science. 1997, Vol 62, Num 6, pp 1171-1175, issn 0022-1147Article

Predicting stationary permeate flux in the ultrafiltration of apple juiceCONSTENLA, D. T; LOZANO, J. E.Lebensmittel - Wissenschaft + Technologie. 1996, Vol 29, Num 7, pp 587-592, issn 0023-6438Article

Activity coefficients of aroma compounds in model solutions simulating apple juiceCARELLI, A. A; CRAPISTE, G. H; LOZANO, J. E et al.Journal of agricultural and food chemistry (Print). 1991, Vol 39, Num 9, pp 1636-1640, issn 0021-8561Article

Heat induced browning of clarified apple juice at high temperatures = Brunissement, induit par la chaleur, du jus clarifié de pomme, à des températures élevéesTORIBIO, J. L; LOZANO, J. E.Journal of food science. 1986, Vol 51, Num 1, pp 172-179, issn 0022-1147Article

Fractal Dimension and Mechanism of Aggregation of Apple Juice ParticlesBENITEZ, E. I; LOZANO, J. E; GENOVESE, D. B et al.Food science and technology international. 2010, Vol 16, Num 2, pp 179-186, issn 1082-0132, 8 p.Article

Effect of pectinolytic and amylolytic enzymes on apple juice turbiditySORRIVAS, V; GENOVESE, D. B; LOZANO, J. E et al.Journal of food processing and preservation. 2006, Vol 30, Num 2, pp 118-133, issn 0145-8892, 16 p.Article

Particle size determination of food suspensions : Application to cloudy apple juiceGENOVESE, D. B; LOZANO, J. E.Journal of food process engineering. 2000, Vol 23, Num 6, pp 437-452, issn 0145-8876Article

Hipoglicemia artificial asociada con leucemia = Hypoglycémie artificielle associée à une leucémie = Artificial hypoglycemia associated with leukaemiaLOZANO, J. E; CUELLAR, F; GOMEZ, R et al.AMC. Acta médica colombiana. 1988, Vol 13, Num 5, pp 468-470, issn 0120-2448Article

Formation of 5-hydroxymethylfurfural in clarified apple juice during heating at elevated temperatures = Formation d'hydroxy-5-méthylfurfural dans du jus de pomme clarifié au cours d'un chauffage à températures élevéesTORIBIO, J. L; LOZANO, J. E.Lebensmittel - Wissenschaft + Technologie. 1987, Vol 20, Num 2, pp 59-63, issn 0023-6438Article

The rheology of colloidal and noncolloidal food dispersionsGENOVESE, D. B; LOZANO, J. E; RAO, M. A et al.Journal of food science. 2007, Vol 72, Num 2, issn 0022-1147, R11-R20Article

Extraction and characterization of sunflower pectinIGLESIAS, M. T; LOZANO, J. E.Journal of food engineering. 2004, Vol 62, Num 3, pp 215-223, issn 0260-8774, 9 p.Article

Control studies in an industrial apple juice evaporator = Etude du contrôle d'un évaporateur industriel utilisé pour les jus de pommeLOZANO, J. E; ELUSTONDO, M. P; ROMAGNOLI, J. A et al.Journal of food science. 1984, Vol 49, Num 6, pp 1422-1427, issn 0022-1147Article

Scattering efficiency of a cloudy apple juice : Effect of particles characteristics and serum compositionBENITEZ, E. I; GENOVESE, D. B; LOZANO, J. E et al.Food research international. 2007, Vol 40, Num 7, pp 915-922, issn 0963-9969, 8 p.Article

Effect of pomace drying on apple pectinCONSTENLA, D; PONCE, A. G; LOZANO, J. E et al.Lebensmittel - Wissenschaft + Technologie. 2002, Vol 35, Num 3, pp 216-221, issn 0023-6438, 6 p.Article

The effect of hydrocolloids on the stability and viscosity of cloudy apple juicesGENOVESE, D. B; LOZANO, J. E.Food hydrocolloids. 2001, Vol 15, Num 1, pp 1-7, issn 0268-005XArticle

Physical and chemical characteristics of raspberry pulp : Storage effect on composition and colorOCHOA, M. R; KESSELER, A. G; VULLIOUD, M. B et al.Lebensmittel - Wissenschaft + Technologie. 1999, Vol 32, Num 3, pp 149-153, issn 0023-6438Article

Hollow fibre ultrafiltration of apple juice: Macroscopic approachCONSTENLA, D. T; LOZANO, J. E.Lebensmittel - Wissenschaft + Technologie. 1997, Vol 30, Num 4, pp 373-378, issn 0023-6438Article

Prediction of 5-HMF formation in an industrial apple-juice evaporatorTONELLI, S. M; ERRAZU, A. F; PORRAS, J. A et al.Journal of food science. 1995, Vol 60, Num 6, pp 1292-1300, issn 0022-1147, 4 p.Article

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