| Cod salting manufacturing analysis JM Barat, S Rodrıguez-Barona, A Andrés, P Fito Food Research International 36 (5), 447-453, 2003 | 162 | 2003 |
| Influence of increasing brine concentration in the cod‐salting process JM Barat, S Rodríguez‐Barona, A Andrés, P Fito Journal of Food Science 67 (5), 1922-1925, 2002 | 151 | 2002 |
| Salted cod manufacturing: influence of salting procedure on process yield and product characteristics A Andrés, S Rodríguez-Barona, JM Barat, P Fito Journal of Food Engineering 69 (4), 467-471, 2005 | 124 | 2005 |
| Note: Mass transfer kinetics during cod salting operation A Andrés, S Rodríguez-Barona, JM Barat, P Fito Food Science and Technology International 8 (5), 309-314, 2002 | 58 | 2002 |
| Analysis of some cod-desalting process variables A Andrés, S Rodríguez-Barona, JM Barat Journal of food engineering 70 (1), 67-72, 2005 | 50 | 2005 |
| Modeling of the cod desalting operation JM Barat, S Rodríguez‐Barona, A Andrés, JB Ibáñez Journal of Food Science 69 (4), FEP183-FEP189, 2004 | 50 | 2004 |
| Mass transfer analysis during the cod desalting process JM Barat, S Rodrı́guez-Barona, A Andrés, M Visquert Food Research International 37 (3), 203-208, 2004 | 49 | 2004 |
| Cod desalting process as affected by water management JM Barat, S Rodrı́guez-Barona, M Castelló, A Andrés, P Fito Journal of Food Engineering 61 (3), 353-357, 2004 | 36 | 2004 |
| Encapsulación de alimentos probióticos mediante liofilización en presencia de prebióticos S Rodríguez-Barona, GI Giraldo, LM Montes Información tecnológica 27 (6), 135-144, 2016 | 23 | 2016 |
| Microencapsulación de probióticos mediante secado por aspersión en presencia de prebióticos S RODRÍGUEZ-BARONA, LM MONTES, DDJ RAMÍREZ Vitae 19 (1), S186-S188, 2012 | 21 | 2012 |
| Preparation of instant green banana flour powders by an extrusion process GI Giraldo-Gómez, S Rodríguez-Barona, NR Sanabria-González Powder Technology 353, 437-443, 2019 | 16 | 2019 |
| Evaluación de la Incorporación de Fibra Prebiótica sobre la Viabilidad de LactobaciHus casei Impregnado en Matrices de Mora (Rubus glaucus) S Rodríguez-Barona, GI Giraldo, YP Zuluaga Información tecnológica 26 (5), 25-34, 2015 | 15 | 2015 |
| Producto potencialmente simbiótico a partir de mora de castilla (Rubus glaucus) aplicando impregnación a vacío S Rodríguez-Barona, Y Zuluaga-Pava, D Cruz-Ríos Scientia Agropecuaria 3 (4), 273-278, 2012 | 14* | 2012 |
| Elaboración y comercialización del bacalado salado L Gallart-Jornet, PF Maupoey, JMB Baviera, S Rodríguez-Barona, ... Alimentaria: Revista de tecnología e higiene de los alimentos, 87-94, 2003 | 14 | 2003 |
| Solubility as a fundamental variable in the characterization of wall material by spray drying of food components: application to microencapsulation of Bifidobacterium animalis … YA Rodríguez‐Restrepo, GI Giraldo, S Rodríguez‐Barona Journal of Food Process Engineering 40 (6), e12557, 2017 | 13 | 2017 |
| Liquid–liquid equilibrium and molecular toxicity of active and inert diluents of the organic mixture tri-iso-octylamine/dodecanol/dodecane as a potential liquid membrane for … AD Pérez, VM Gómez, S Rodríguez-Barona, J Fontalvo Journal of Chemical & Engineering Data 64 (7), 3028-3035, 2019 | 12 | 2019 |
| Application of vacuum impregnation technology to salting and desalting cod (Gadus morhua) A Andres, S Rodríguez-Barona, JM Barat, P Fito Osmotic Dehydration & Vacuum Impregnation, 185-192, 2019 | 12 | 2019 |
| Molecular toxicity of potential liquid membranes for lactic acid removal from fermentation broths using Lactobacillus casei ATCC 393 AD Pérez, S Rodríguez-Barona, J Fontalvo Dyna 85 (207), 360-366, 2018 | 12 | 2018 |
| Evaluación de alternativas de aprovechamiento energético y bioactivo de la cáscara de plátano AF Rojas, S Rodríguez-Barona, J Montoya Información tecnológica 30 (5), 11-24, 2019 | 11 | 2019 |
| Liquid–Liquid Equilibria for Trioctylamine/1-Dodecanol/Lactic Acid/Water System at 306.1, 310.1 and 316.1 K: Experimental Data and Prediction AD Pérez, S Rodríguez-Barona, J Fontalvo Journal of Chemical & Engineering Data 61 (7), 2269-2276, 2016 | 10 | 2016 |
Jose Manuel Barat BavieraUniversitat Politècnica de ValènciaGeverifieerd e-mailadres voor tal.upv.es
Jose Manuel Barat BavieraUniversitat Politècnica de ValènciaGeverifieerd e-mailadres voor tal.upv.es