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Analysis of institutional authors

Heredla A.AuthorAndres A.Author

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November 4, 2024
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Proceedings Paper
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Influence of the osmotic pre-treatment and microwave power on the volatile profile of dried cherry tomatoes

Publicated to: 5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management. 943-947 - 2009-01-01 (), DOI:

Authors:

Heredla A; Pelnado I; Rosa E; Andrés A; Escrlche I
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Affiliations

Institute of Food Engineering for Development; Universidad Politécnica de Valencia; Spain - Author

Keywords

Air dryingAir temperatureCherry tomatoConcentration ofConsumer acceptabilityCuringDehydrationDewateringDryingDrying techniqueFinal moisture contentFood processingFruitsFunctional characteristicsHigh qualityMicrowave assistedMicrowave assisted air dryingMicrowave generationMicrowave powerMicrowave power transmissionOptimal combinationOsmosisOsmotic dehydrationPre-treatmentPrincipal component analysisProcess conditionPurge and trapQuality controlQuality factorsQuality managementSolid uptakeSun dryingSurface chemistryThermal desorptionVolatile compoundsVolatile fractionsVolatile organic compoundsVolatile profile

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal 5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management, Q4 Agency Scopus (SJR), its regional focus and specialization in Food Science, give it significant recognition in a specific niche of scientific knowledge at an international level.

Independientemente del impacto esperado determinado por el canal de difusión, es importante destacar el impacto real observado de la propia aportación.

Según las diferentes agencias de indexación, el número de citas acumuladas por esta publicación hasta la fecha 2026-04-03:

  • Scopus: 1
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Leadership analysis of institutional authors

There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: First Author (Heredia Gutiérrez, Ana Belén) and Last Author (Escrlche I.).

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