Rosana G. Moreira
Rosana G. Moreira
professor of Biological & Agricultural Engineering, Texas A&M university
Verified email at
Cited by
Cited by
Vacuum frying of potato chips
J Garayo, R Moreira
Journal of food engineering 55 (2), 181-191, 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
Deep fat frying: Fundamentals and applications
RG Moreira, ME Castell-Perez, MA Barrufet
Aspen, 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
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
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
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
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
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
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
Impingement drying of foods using hot air and superheated steam
RG Moreira
Journal of Food Engineering 49 (4), 291-295, 2001
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
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
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
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
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
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
Physical and thermal properties of potato chips during vacuum frying
CV Yagua, RG Moreira
Journal of Food Engineering 104 (2), 272-283, 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
Thermal and physical properties of tortilla chips as a function of frying time
RG Moreira, J Palau, VE Sweat, X Sun
Journal of Food Processing and Preservation 19 (3), 175-189, 1995
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