Neus Sanjuán
Cited by
Cited by
New food drying technologies-Use of ultrasound
A Mulet, JA Cárcel, N Sanjuan, J Bon
Food Science and Technology International 9 (3), 215-221, 2003
Morchella esculenta (morel) rehydration process modelling
P García-Pascual, N Sanjuán, R Melis, A Mulet
Journal of Food Engineering 72 (4), 346-353, 2006
Equilibrium isotherms and isosteric heats of morel (Morchella esculenta)
A Mulet, P Garcıa-Pascual, N Sanjuán, J Garcıa-Reverter
Journal of Food Engineering 53 (1), 75-81, 2002
Modelling of broccoli stems rehydration process
N Sanjuán, S Simal, J Bon, A Mulet
Journal of Food Engineering 42 (1), 27-31, 1999
Dehydration kinetics of red pepper (Capsicum annuum L var Jaranda)
N Sanjuán, M Lozano, P García‐Pascual, A Mulet
Journal of the Science of Food and Agriculture 83 (7), 697-701, 2003
Rehydration process of Boletus edulis mushroom: characteristics and modelling
P García‐Pascual, N Sanjuán, J Bon, JE Carreres, A Mulet
Journal of the Science of Food and Agriculture 85 (8), 1397-1404, 2005
Nonisotropic mass transfer model for green bean drying
C Rossello, S Simal, N SanJuan, A Mulet
Journal of Agricultural and food Chemistry 45 (2), 337-342, 1997
LCA of integrated orange production in the Comunidad Valenciana (Spain)
N Sanjuán, L Ubeda, G Clemente, A Mulet, F Girona
International journal of agricultural resources, governance and ecology 4 (2 …, 2005
Effect of rehydration temperature on the cell wall components of broccoli (Brassica oleracea L. Var. italica) plant tissues
A Femenia, MJ Bestard, N Sanjuan, C Rossello, A Mulet
Journal of Food Engineering 46 (3), 157-163, 2000
Use of ultrasound to assess Cheddar cheese characteristics
J Benedito, JA Carcel, N Sanjuan, A Mulet
Ultrasonics 38 (1-8), 727-730, 2000
Low intensity ultrasonics in food technology/Revisión: Ultrasonidos de baja intensidad en tecnología de alimentos
A Mulet, J Benedito, J Bon, N Sanjuan
Food Science and Technology International 5 (4), 285-297, 1999
Drying model for highly porous hemispherical bodies
A Mulet, N Sanjuán, J Bon, S Simal
European Food Research and Technology 210 (2), 80-83, 1999
Consequential LCA of two alternative systems for biodiesel consumption in Spain, considering uncertainty
N Escobar, J Ribal, G Clemente, N Sanjuán
Journal of cleaner production 79, 61-73, 2014
Modelling of the rehydration process of brocolli florets
N Sanjuán, JA Cárcel, G Clemente, A Mulet
European Food Research and Technology 212 (4), 449-453, 2001
Closing data gaps for LCA of food products: estimating the energy demand of food processing
N Sanjuán, F Stoessel, S Hellweg
Environmental science & technology 48 (2), 1132-1140, 2014
Influence of temperature, air velocity, and ultrasound application on drying kinetics of grape seeds
G Clemente, N Sanjuán, JA Cárcel, A Mulet
Drying technology 32 (1), 68-76, 2014
Rehydration of Freeze‐Dried and Convective Dried Boletus edulis Mushrooms: Effect on Some Quality Parameters
I Hernando, N Sanjuan, I Pérez‐Munuera, A Mulet
Journal of food science 73 (8), E356-E362, 2008
Measuring and Improving Eco‐efficiency Using Data Envelopment Analysis: A Case Study of Mahón‐Menorca Cheese
N Sanjuan, J Ribal, G Clemente, ML Fenollosa
Journal of Industrial Ecology 15 (4), 614-628, 2011
Modeling the dehydration of apple slices by deep fat frying
J Bravo, N Sanjuán, J Ruales, A Mulet
Drying Technology 27 (6), 782-786, 2009
Designing healthy, climate friendly and affordable school lunches
J Ribal, ML Fenollosa, P García-Segovia, G Clemente, N Escobar, ...
The International Journal of Life Cycle Assessment 21 (5), 631-645, 2016
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