Vacuum frying of potato chips J Garayo, R Moreira Journal of food engineering 55 (2), 181-191, 2002 | 659 | 2002 |
Factors affecting oil uptake in tortilla chips in deep-fat frying RG Moreira, X Sun, Y Chen Journal of Food Engineering 31 (4), 485-498, 1997 | 502 | 1997 |
Deep fat frying: Fundamentals and applications RG Moreira, ME Castell-Perez, MA Barrufet Aspen, 1999 | 459 | 1999 |
Reduction of acrylamide formation in potato chips by low‐temperature vacuum frying C Granda, RG Moreira, SE Tichy Journal of food science 69 (8), E405-E411, 2004 | 363 | 2004 |
Vacuum frying of high-quality fruit and vegetable-based snacks PF Da Silva, RG Moreira LWT-Food Science and Technology 41 (10), 1758-1767, 2008 | 344 | 2008 |
Polysaccharide-based multilayered antimicrobial edible coating enhances quality of fresh-cut papaya IM Brasil, C Gomes, A Puerta-Gomez, ME Castell-Perez, RG Moreira LWT-Food Science and Technology 47 (1), 39-45, 2012 | 297 | 2012 |
Poly (DL‐lactide‐co‐glycolide) (PLGA) Nanoparticles with Entrapped trans‐Cinnamaldehyde and Eugenol for Antimicrobial Delivery Applications C Gomes, RG Moreira, E Castell‐Perez Journal of Food Science 76 (2), N16-N24, 2011 | 286 | 2011 |
Multilayered antimicrobial edible coating and its effect on quality and shelf-life of fresh-cut pineapple (Ananas comosus) N Mantilla, ME Castell-Perez, C Gomes, RG Moreira LWT-Food Science and Technology 51 (1), 37-43, 2013 | 216 | 2013 |
Total frying‐use time effects on soybean‐oil deterioration and on tortilla chip quality YC Tseng, R Moreira, X Sun International journal of food science & technology 31 (3), 287-294, 1996 | 180 | 1996 |
Improved multilayered antimicrobial alginate-based edible coating extends the shelf life of fresh-cut watermelon (Citrullus lanatus) RE Sipahi, ME Castell-Perez, RG Moreira, C Gomes, A Castillo LWT-Food Science and Technology 51 (1), 9-15, 2013 | 179 | 2013 |
Characterization of product quality attributes of tortilla chips during the frying process ML Kawas, RG Moreira Journal of Food Engineering 47 (2), 97-107, 2001 | 166 | 2001 |
Impingement drying of foods using hot air and superheated steam RG Moreira Journal of Food Engineering 49 (4), 291-295, 2001 | 165 | 2001 |
Modeling the transport phenomena and structural changes during deep fat frying: Part I: Model development R Yamsaengsung, RG Moreira Journal of food engineering 53 (1), 1-10, 2002 | 157 | 2002 |
A new approach to describe oil absorption in fried foods: a simulation study RG Moreira, MA Barrufet Journal of Food Engineering 35 (1), 1-22, 1998 | 156 | 1998 |
Development of a multilayered antimicrobial edible coating for shelf-life extension of fresh-cut cantaloupe (Cucumis melo L.) stored at 4 C ME Martiņon, RG Moreira, ME Castell-Perez, C Gomes LWT-Food Science and Technology 56 (2), 341-350, 2014 | 146 | 2014 |
Physical and thermal properties of potato chips during vacuum frying CV Yagua, RG Moreira Journal of Food Engineering 104 (2), 272-283, 2011 | 143 | 2011 |
The effect of a de-oiling mechanism on the production of high quality vacuum fried potato chips RG Moreira, PF Da Silva, C Gomes Journal of Food Engineering 92 (3), 297-304, 2009 | 137 | 2009 |
Kinetics of acrylamide formation during traditional and vacuum frying of potato chips C Granda, RG Moreira Journal of Food Process Engineering 28 (5), 478-493, 2005 | 134 | 2005 |
Deep-fat frying of tortilla chips: an engineering approach RG Moreira, JE Palau, X Sun, NH MERMELSTEIN Food technology (Chicago) 49 (4), 146-150, 1995 | 131 | 1995 |
Simultaneous heat and mass transfer during the deep fat frying of tortilla chips R Moreira, J Palau, X Sun Journal of Food Process Engineering 18 (3), 307-320, 1995 | 121 | 1995 |