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Ficha CTI Vitae
DUARTE AUGUSTO PEDRO ESTEVES

Pedro E. D. Augusto is Associate Professor at the University of São Paulo (USP - Brazil), working with food and bioproducts processing. Post Doc on the University of Lleida (Spain). Ph.D. on Food Technology by the University of Campinas, with period on the University of Lleida. M.Sc. on Food Technology, Food Engineer and Food Technician by the University of Campinas. He has published 85 peer-reviewed journal articles in high ranking journals, 1 book, 7 book chapters and more than 130 contributions at various scientific meetings, being a frequent reviewer of about 25 important journals. He is Associated Editor of the International Journal of Food Engineering and Scientia Agricola, as well as Editorial Board Member of Food Research International. He has experience in food and bioproducts process engineering, being working mainly with food preservation techniques, thermal processing, novel technologies in food and biological material processing, kinetics of reactions, mathematical modelling, physical properties and rheology. He is member of the Curators Council of André Tosello Foundation.

Fecha de última actualización: 10-03-2020
Scopus Author ID: 34869073400

Experiencia Laboral

Institución Cargo Fecha Inicio Fecha Fin

Experiencia Laboral como Docente

Institución Tipo Docente Tipo Institución Fecha Inicio Fecha Fin
UNIVERSIDADE SAO PAULO/ BRASIL Ordinario-Principal Universidad Setiembre 2013 A la actualidad

Experiencia como Asesor de Tesis

Universidad Tesis Tesista(s) Repositorio Fecha Aceptación de Tesis

Experiencia como evaluador y/o formulador de proyectos

Ańo Tipo de proyecto Entidad financiadora Metodología de evaluación Monto proyecto (USD)

Datos Académicos

Grado Título Centro de Estudios País de Estudios Fuente
DOCTORADO DOUTOR EM TECNOLOGIA DE ALIMENTOS UNICAMP/BRASIL BRASIL
MAGISTER MESTRE EM TECNOLOGIA DE ALIMENTOS UNIVERSIDAD ESTATAL DE CAMPINAS - UNICAMP BRASIL
LICENCIADO / TÍTULO ENGENHARIA DE ALIMENTOS UNIVERSIDAD ESTATAL DE CAMPINAS - UNICAMP BRASIL
SEGUNDA ESPECIALIDAD TECNOLOGIA DE ALIMENTOS UNIVERSIDAD ESTATAL DE CAMPINAS - UNICAMP BRASIL

Idiomas

# Idioma Lectura Conversación Escritura Lengua Materna
1 ESPAÑOL O CASTELLANO AVANZADO SUPERIOR AVANZADO AVANZADO NO
2 INGLES AVANZADO SUPERIOR AVANZADO SUPERIOR AVANZADO SUPERIOR NO
3 PORTUGUES AVANZADO SUPERIOR AVANZADO SUPERIOR AVANZADO SUPERIOR SI

Producción científica

Tipo Producción Título Primer autor Año de Producción DOI Revista Fuente Cuartil de ScimagoJR o JCR*
Artículo en revista científica Ultrasound and ethanol pre-treatments to improve convective drying: Drying, rehydration and carotenoid content of pumpkin Rojas M. 2020 10.1016/j.fbp.2019.10.008 Food and Bioproducts Processing Q1
Artículo en revista científica Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT): A prospective study on the effects of DHT and gelatinization conditions Maniglia B. 2020 10.1016/j.foodres.2019.108803 Food Research International Q1
Artículo en revista científica Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality Alexandre A. 2019 10.1002/jsfa.9966 Journal of the Science of Food and Agriculture Q1
Artículo en revista científica Properties and possible applications of ozone-modified potato starch Castanha N. 2019 10.1016/j.foodres.2018.09.064 Food Research International Q1
Artículo en revista científica Kinetic and thermodynamic compensation study of the hydration of faba beans (Vicia faba L.) Garvín A. 2019 10.1016/j.foodres.2019.02.002 Food Research International Q1
Artículo en revista científica Ozone technology as an alternative to fermentative processes to improve the oven-expansion properties of cassava starch Matta Junior M. 2019 10.1016/j.foodres.2019.04.050 Food Research International Q1
Artículo en revista científica Interaction between aluminium cans and beverages: Influence of catalytic ions, alloy and coating in the corrosion process Soares D. 2019 10.1016/j.fpsl.2018.11.012 Food Packaging and Shelf Life Q1
Artículo en revista científica Irradiation of mung beans (Vigna radiata): A prospective study correlating the properties of starch and grains Castanha N. 2019 10.1016/j.ijbiomac.2019.01.221 International Journal of Biological Macromolecules Q1
Artículo en revista científica Hydrogels based on ozonated cassava starch: Effect of ozone processing and gelatinization conditions on enhancing 3D-printing applications Maniglia B. 2019 10.1016/j.ijbiomac.2019.07.124 International Journal of Biological Macromolecules Q1
Artículo en revista científica Combining ozone and ultrasound technologies to modify maize starch Castanha N. 2019 10.1016/j.ijbiomac.2019.07.161 International Journal of Biological Macromolecules Q1
Artículo en revista científica Ozonation of cassava starch to produce biodegradable films La Fuente C. 2019 10.1016/j.ijbiomac.2019.09.028 International Journal of Biological Macromolecules Q1
Artículo en revista científica Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices Kubo M. 2019 10.1016/j.jfoodeng.2019.07.011 Journal of Food Engineering Q1
Artículo en revista científica Ultrasound assisted enzymatic hydrolysis of sucrose catalyzed by invertase: Investigation on substrate, enzyme and kinetics parameters Soares A. 2019 10.1016/j.lwt.2019.02.083 LWT - Food Science and Technology Q1
Artículo en revista científica Gamma irradiation of common beans: Effect on nutritional and technological properties Lima D. 2019 10.1016/j.lwt.2019.108539 LWT - Food Science and Technology Q1
Artículo en revista científica Structural changes caused by ultrasound pretreatment: Direct and indirect demonstration in potato cylinders Miano A. 2019 10.1016/j.ultsonch.2018.11.015 Ultrasonics Sonochemistry Q1
Artículo en revista científica Incorporation of microencapsulated hydrophilic and lipophilic nutrients into foods by using ultrasound as a pre-treatment for drying: A prospective study Rojas M. 2019 10.1016/j.ultsonch.2019.02.004 Ultrasonics Sonochemistry Q1
Artículo en revista científica Combining Ionizing Irradiation and Ultrasound Technologies: Effect on Beans Hydration and Germination Miano A. 2019 10.1111/1750-3841.14819 Journal of Food Science Q2
Artículo en revista científica Improving the infrared drying and rehydration of potato slices using simple approaches: Perforations and ethanol Rojas M. 2019 10.1111/jfpe.13089 Journal of Food Process Engineering Q2
Artículo en revista científica Oat hydration kinetics at different temperatures: Evaluation, model, and validation Oladele S. 2019 10.1111/jfpe.13159 Journal of Food Process Engineering Q2
Artículo en revista científica Using ultrasound for improving hydration and debittering of Andean lupin grains Miano A. 2019 10.1111/jfpe.13170 Journal of Food Process Engineering Q2
Artículo en revista científica Ultrasound processing of guava juice: Effect on structure, physical properties and lycopene in vitro accessibility Campoli S. 2018 10.1016/j.foodchem.2018.06.127 Food Chemistry Q1
Artículo en revista científica The ultrasound assisted hydration as an opportunity to incorporate nutrients into grains Miano A. 2018 10.1016/j.foodres.2018.02.006 Food Research International Q1
Artículo en revista científica Correlating the properties of different carioca bean cultivars (Phaseolus vulgaris) with their hydration kinetics Miano A. 2018 10.1016/j.foodres.2018.02.030 Food Research International Q1
Artículo en revista científica Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices Rojas M. 2018 10.1016/j.ifset.2018.08.005 Innovative Food Science and Emerging Technologies Q1
JOURNAL_ARTICLE Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices 2018 10.1016/j.ifset.2018.08.005 Crossref a través de ORCID
JOURNAL_ARTICLE Structure and properties of starches from Arracacha ( Arracacia xanthorrhiza ) roots 2018 10.1016/j.ijbiomac.2018.06.015 Crossref a través de ORCID
Artículo en revista científica Structure and properties of starches from Arracacha (Arracacia xanthorrhiza) roots Castanha N. 2018 10.1016/j.ijbiomac.2018.06.015 International Journal of Biological Macromolecules Q1
Artículo en revista científica Enhancing the hydration process of common beans by ultrasound and high temperatures: Impact on cooking and thermodynamic properties Miano A. 2018 10.1016/j.jfoodeng.2018.01.015 Journal of Food Engineering Q1
JOURNAL_ARTICLE Ethanol pre-treatment improves vegetable drying and rehydration: Kinetics, mechanisms and impact on viscoelastic properties 2018 10.1016/j.jfoodeng.2018.03.028 Crossref a través de ORCID
Artículo en revista científica Ethanol pre-treatment improves vegetable drying and rehydration: Kinetics, mechanisms and impact on viscoelastic properties Rojas M. 2018 10.1016/j.jfoodeng.2018.03.028 Journal of Food Engineering Q1
Artículo en revista científica Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages Kubo M. 2018 10.1016/j.lwt.2017.11.045 LWT - Food Science and Technology Q1
Artículo en revista científica Microstructure elements affect the mass transfer in foods: The case of convective drying and rehydration of pumpkin Rojas M. 2018 10.1016/j.lwt.2018.03.031 LWT - Food Science and Technology Q1
JOURNAL_ARTICLE Microstructure elements affect the mass transfer in foods: The case of convective drying and rehydration of pumpkin 2018 10.1016/j.lwt.2018.03.031 Crossref a través de ORCID
Artículo en revista científica Ozone treatment to reduce deoxynivalenol (DON) and zearalenone (ZEN) contamination in wheat bran and its impact on nutritional quality Santos Alexandre A. 2018 10.1080/19440049.2018.1432899 Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment Q2
Artículo en revista científica The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements Miano A. 2018 10.1111/1541-4337.12328 Comprehensive Reviews in Food Science and Food Safety Q1
Artículo en revista científica Hydration kinetics of cereal and pulses: New data and hypothesis evaluation Miano A. 2018 10.1111/jfpe.12617 Journal of Food Process Engineering Q2
JOURNAL_ARTICLE Artificial neural network for prediction of dielectric properties relevant to microwave processing of fruit juice 2018 10.1111/jfpe.12815 Crossref a través de ORCID
Note Evaluating the Guo–Campanella viscoelastic model Augusto P. 2018 10.1111/jtxs.12297 Journal of Texture Studies No Aplica
Book Chapter Ultrasound Processing of Fruit and Vegetable Juices Rojas M.L. 2017 10.1016/B978-0-12-804581-7.00007-5 Ultrasound: Advances in Food Processing and Preservation
Book Chapter Other Mass Transfer Unit Operations Enhanced by Ultrasound Miano A.C. 2017 10.1016/B978-0-12-804581-7.00015-4 Ultrasound: Advances in Food Processing and Preservation
Artículo en revista científica Potato starch modification using the ozone technology Castanha N. 2017 10.1016/j.foodhyd.2016.12.001 Food Hydrocolloids Q1
Artículo en revista científica Potato starch modification using the ozone technology Castanha N. 2017 10.1016/j.foodhyd.2016.12.001 Food Hydrocolloids Q1
Artículo en revista científica Ultrasound assisted acidification of model foods: Kinetics and impact on structure and viscoelastic properties Miano A. 2017 10.1016/j.foodres.2017.07.045 Food Research International Q1
Artículo en revista científica Ultrasound assisted acidification of model foods: Kinetics and impact on structure and viscoelastic properties Miano A. 2017 10.1016/j.foodres.2017.07.045 Food Research International Q1
Artículo en revista científica Ultrasound technology enhances the hydration of corn kernels without affecting their starch properties Miano A. 2017 10.1016/j.jfoodeng.2016.10.024 Journal of Food Engineering Q1
Artículo en revista científica Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water Rojas M. 2017 10.1016/j.ultsonch.2016.11.028 Ultrasonics Sonochemistry Q1
Artículo en revista científica Ascorbic acid stability in fruit juices during thermosonication Aguilar K. 2017 10.1016/j.ultsonch.2017.01.029 Ultrasonics Sonochemistry Q1
Artículo en revista científica Ascorbic acid stability in fruit juices during thermosonication Aguilar K. 2017 10.1016/j.ultsonch.2017.01.029 Ultrasonics Sonochemistry Q1
Artículo en revista científica Ozonation of whole wheat flour and wet milling effluent: Degradation of deoxynivalenol (DON) and rheological properties Alexandre A. 2017 10.1080/03601234.2017.1303325 Journal of Environmental Science and Health - Part B Pesticides, Food Contaminants, and Agricultural Wastes Q2
Artículo en revista científica Ozonation of whole wheat flour and wet milling effluent: Degradation of deoxynivalenol (DON) and rheological properties Alexandre A. 2017 10.1080/03601234.2017.1303325 Journal of Environmental Science and Health - Part B Pesticides, Food Contaminants, and Agricultural Wastes Q2
Artículo en revista científica Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH) Leite T. 2017 10.1080/10942912.2017.1362653 International Journal of Food Properties Q2
Artículo en revista científica Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH) Leite T. 2017 10.1080/10942912.2017.1362653 International Journal of Food Properties Q2
Artículo en revista científica Describing the Sigmoidal Behavior of Roasted White Lupin (Lupinus albus) During Hydration Augusto P. 2017 10.1111/jfpe.12428 Journal of Food Process Engineering Q2
Artículo en revista científica Describing the Sigmoidal Behavior of Roasted White Lupin (Lupinus albus) During Hydration Augusto P. 2017 10.1111/jfpe.12428 Journal of Food Process Engineering Q2
Artículo en revista científica High Hydrostatic Pressure and High-Pressure Homogenization Processing of Fruit Juices Augusto P. 2017 Fruit Juices: Extraction, Composition, Quality and Analysis S/C***
Book Chapter Principles of unit operations in food processing Ibarz A. 2016 10.1002/9781118823071.ch3 Modeling the Microbial Ecology of Foods: Quantitative Microbiology in Food Processing
Artículo en revista científica Frozen Concentrated Orange Juice (FCOJ) Processed by the High Pressure Homogenization (HPH) Technology: Effect on the Ready-to-Drink Juice Leite T. 2016 10.1007/s11947-016-1688-z Food and Bioprocess Technology Q1
Artículo en revista científica Peach juice processed by the ultrasound technology: Changes in its microstructure improve its physical properties and stability Rojas M. 2016 10.1016/j.foodres.2016.01.011 Food Research International Q1
Artículo en revista científica Ultrasound pre-treatment enhances the carrot drying and rehydration Ricce C. 2016 10.1016/j.foodres.2016.09.030 Food Research International Q1
Artículo en revista científica Mechanisms for improving mass transfer in food with ultrasound technology: Describing the phenomena in two model cases Miano A. 2016 10.1016/j.ultsonch.2015.10.020 Ultrasonics Sonochemistry Q1
Artículo en revista científica Enhancing mung bean hydration using the ultrasound technology: Description of mechanisms and impact on its germination and main components Miano A. 2016 10.1038/srep38996 Scientific Reports Q1
Artículo en revista científica Multi-pass high pressure homogenization (MP-HPH) of tomato juice: Effect on the rheological properties Ocanha G. 2016 International Food Research Journal Q3
Artículo en revista científica An autocatalytic kinetic model for describing microbial growth during fermentation Ibarz A. 2015 10.1007/s00449-014-1256-8 Bioprocess and Biosystems Engineering Q2
Artículo en revista científica A Comparative Study Between Technological Properties of Cashew Tree Gum and Arabic Gum Porto B. 2015 10.1007/s10924-014-0698-z Journal of Polymers and the Environment Q1
Artículo en revista científica Using High Pressure Homogenization (HPH) to Change the Physical Properties of Cashew Apple Juice Leite T. 2015 10.1007/s11483-014-9385-9 Food Biophysics Q2
Artículo en revista científica Processing Frozen Concentrated Orange Juice (FCOJ) by High Pressure Homogenization (HPH) Technology: Changes in the Viscoelastic Properties Leite T. 2015 10.1007/s12393-014-9082-y Food Engineering Reviews Q1
Artículo en revista científica Effect of dynamic high pressure on technological properties of cashew tree gum (Anacardium occidentale L.) Porto B. 2015 10.1016/j.carbpol.2015.04.052 Carbohydrate Polymers Q1
Artículo en revista científica From the sigmoidal to the downward concave shape behavior during the hydration of grains: Effect of the initial moisture content on Adzuki beans (Vigna angularis) Miano A. 2015 10.1016/j.fbp.2015.06.007 Food and Bioproducts Processing Q1
Artículo en revista científica Peroxidase (POD) and polyphenol oxidase (PPO) photo-inactivation in a coconut water model solution using ultraviolet (UV) Augusto P. 2015 10.1016/j.foodres.2015.04.046 Food Research International Q1
Artículo en revista científica Correlation between morphology, hydration kinetics and mathematical models on Andean lupin (Lupinus mutabilis Sweet) grains Miano A. 2015 10.1016/j.lwt.2014.12.032 LWT - Food Science and Technology Q1
Artículo en revista científica Ultrasound (US) enhances the hydration of sorghum (Sorghum bicolor) grains Patero T. 2015 10.1016/j.ultsonch.2014.10.021 Ultrasonics Sonochemistry Q1
Artículo en revista científica Describing the Food Sigmoidal Behavior During Hydration Based on a Second-Order Autocatalytic Kinetic Ibarz A. 2015 10.1080/07373937.2014.949737 Drying Technology Q1
Artículo en revista científica Effect of ultrasound technology on barley seed germination and vigour Miano A. 2015 10.15258/sst.2015.43.2.10 Seed Science and Technology Q3
Book Chapter Thermal Processes: Commercial Sterility (Retort) Augusto P. 2014 10.1016/B978-0-12-384730-0.00405-5 Encyclopedia of Food Microbiology: Second Edition
Artículo en revista científica Effect of dynamic high pressure on milk fermentation kinetics and rheological properties of probiotic fermented milk Oliveira M. 2014 10.1016/j.ifset.2014.05.013 Innovative Food Science and Emerging Technologies Q1
Artículo en revista científica The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ) Leite T. 2014 10.1016/j.ifset.2014.08.005 Innovative Food Science and Emerging Technologies Q1
Book Chapter Assessing juice quality: Advances in the determination of rheological properties of fruit juices and derivatives Augusto P. 2014 10.1201/b16740 Juice Processing: Quality, Safety and Value-Added Opportunities
Artículo en revista científica Viscoelastic Properties of Tomato Juice: Applicability of the Cox-Merz Rule Augusto P. 2013 10.1007/s11947-011-0655-y Food and Bioprocess Technology S/C***
Artículo en revista científica Effect of high pressure homogenization (HPH) on the physical stability of tomato juice Kubo M. 2013 10.1016/j.foodres.2012.12.004 Food Research International S/C***
Artículo en revista científica Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Creep and recovery behaviours Augusto P. 2013 10.1016/j.foodres.2013.06.027 Food Research International S/C***
Artículo en revista científica Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures Tribst A. 2013 10.1016/j.ifset.2013.01.002 Innovative Food Science and Emerging Technologies S/C***
Artículo en revista científica Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Viscoelastic properties and the Cox-Merz rule Augusto P. 2013 10.1016/j.jfoodeng.2012.07.025 Journal of Food Engineering S/C***
Artículo en revista científica Modelling the effect of temperature on the hydration kinetic of adzuki beans (Vigna angularis) Oliveira A. 2013 10.1016/j.jfoodeng.2013.04.034 Journal of Food Engineering S/C***
Artículo en revista científica Thermal process characterization of moist pet food: Proximate analisys and thermo-physical properties and thermal resistance of clostridium sporogenes Santana F. 2013 10.1111/j.1745-4549.2011.00629.x Journal of Food Processing and Preservation S/C***
Artículo en revista científica Inactivation of E. coli and B. subtilis spores in ozonized cassava starch Amorim E. 2013 10.1590/S0101-20612013005000043 Food Science and Technology S/C***
Artículo en revista científica Inactivation of E. coli and B. subtilis spores in ozonized cassava starch Amorim E. 2013 Ciencia e Tecnologia de Alimentos S/C***
Artículo en revista científica Modelling the acidification curve of tropical fruits: Cashew apple, coconut, kiwi, mango, papaya, red guava, watermelon and yellow melon Santos B. 2013 International Food Research Journal S/C***
Artículo en revista científica The effect of high pressure homogenization on the activity of a commercial β-galactosidase Tribst A. 2012 10.1007/s10295-012-1179-9 Journal of Industrial Microbiology and Biotechnology S/C***
Artículo en revista científica Rheological Behavior of Tomato Juice: Steady-State Shear and Time-Dependent Modeling Augusto P. 2012 10.1007/s11947-010-0472-8 Food and Bioprocess Technology S/C***
Artículo en revista científica Modelling the effect of temperature on the lipid solid fat content (SFC) Augusto P. 2012 10.1016/j.foodres.2011.10.026 Food Research International S/C***
Artículo en revista científica Effect of temperature on dynamic and steady-state shear rheological properties of siriguela (Spondias purpurea L.) pulp Augusto P. 2012 10.1016/j.jfoodeng.2011.08.015 Journal of Food Engineering S/C***
Artículo en revista científica Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model Augusto P. 2012 10.1016/j.jfoodeng.2012.02.033 Journal of Food Engineering S/C***
Artículo en revista científica Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear Augusto P. 2012 10.1016/j.jfoodeng.2012.03.015 Journal of Food Engineering S/C***
Artículo en revista científica The effect of the high pressure homogenisation on the activity and stability of a commercial neutral protease from Bacillus subtilis Tribst A. 2012 10.1111/j.1365-2621.2011.02898.x International Journal of Food Science and Technology S/C***
Artículo en revista científica Determining convective heat transfer coefficient (h) for heating and cooling of bottles in water immersion Augusto P. 2012 10.1111/j.1745-4530.2009.00571.x Journal of Food Process Engineering S/C***
Artículo en revista científica Using computational fluid dynamics (CFD) for evaluation of fluid flow through a gate Valve Augusto P. 2012 10.1515/1556-3758.2207 International Journal of Food Engineering S/C***
Artículo en revista científica Computational fluid dynamics evaluation of liquid food thermal process in a brick shaped package Augusto P. 2012 10.1590/S0101-20612012005000014 Ciencia e Tecnologia de Alimentos S/C***
Artículo en revista científica Specific heat (Cp) of tropical fruits: Cajá, cashew apple, cocoa, kiwi, pitanga, soursop fruit and yellow melon Oliveira J. 2012 International Food Research Journal S/C***
Artículo en revista científica Influence of fibre addition on the rheological properties of peach juice Augusto P. 2011 10.1111/j.1365-2621.2011.02593.x International Journal of Food Science and Technology S/C***
Artículo en revista científica Thermal inactivation of lactobacillus plantarum in a model liquid food Augusto P. 2011 10.1111/j.1745-4530.2009.00529.x Journal of Food Process Engineering S/C***
Artículo en revista científica Thermal inactivation of alicyclobacillus acidoterrestris in a model food Jovetta M. 2011 10.2202/1556-3758.1996 International Journal of Food Engineering S/C***
Artículo en revista científica Determination of the convective heat transfer coefficient (h) in the sterilization of retortable pouches Santana F. 2011 10.2202/1556-3758.2157 International Journal of Food Engineering S/C***
Artículo en revista científica Determining the convective heat transfer coefficient (h) in thermal process of foods Augusto P. 2011 10.2202/1556-3758.2208 International Journal of Food Engineering S/C***
Artículo en revista científica Numerical simulation of packed liquid food thermal process using computational fluid dynamics (CFD) Augusto P. 2011 10.2202/1556-3758.2418 International Journal of Food Engineering S/C***
Artículo en revista científica Evaluation of boundary conditions for CFD simulation of liquid food thermal process in glass bottles Augusto P. 2011 International Journal of Food Engineering S/C***
Artículo en revista científica Mathematical modelling of the heat transfer and microbial inactivation during a meat pet food sterilization in retortable pouches Santana F. 2011 International Journal of Food Engineering S/C***
Artículo en revista científica Using the mitschka-briggs-steffe method for evaluation of cactus pear concentrated pulps rheological behavior Augusto P. 2011 International Journal of Food Engineering S/C***
Artículo en revista científica Using computational fluid-dynamics (CFD) for the evaluation of beer pasteurization: Effect of orientation of cans Augusto P. 2010 10.1590/S0101-20612010000400022 Ciencia e Tecnologia de Alimentos S/C***
Artículo en revista científica Evaluation of geometric symmetry condition in numerical simulations of thermal process of packed liquid food by computational fluid dynamics (CFD) Augusto P. 2010 10.2202/1556-3758.1695 International Journal of Food Engineering S/C***
Artículo en revista científica Computational fluid dynamics analysis of viscosity influence on thermal in-package liquid food process Augusto P. 2010 10.2202/1556-3758.2140 International Journal of Food Engineering S/C***
Artículo en revista científica Evaluation of methodologies for mathematical modeling of packaged conductive foods heat process Augusto P. 2009 10.2202/1556-3758.1458 International Journal of Food Engineering S/C***

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