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Publications by Cristina Alamprese
Effects of Ohmic Heating on Technological Properties of Whole Egg
Innovative Food Science and Emerging Technologies
Chemistry
Manufacturing Engineering
Food Science
Industrial
Effects of Different Milk Substitutes on Pasting, Rheological and Textural Properties of Puddings
LWT - Food Science and Technology
Food Science
Related publications
Ohmic Heating Behavior of Whole Egg and Measurement of Electrical Conductivity of Egg Constituents
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Effects of Ohmic Heating on Extraction of Food-Grade Phytochemicals From Colored Potato
LWT - Food Science and Technology
Food Science
II-1. Gel Forming Properties of Fish Meat Paste by Using Ohmic Heating
Nippon Suisan Gakkaishi
Aquatic Science
Ohmic Heating of the polarFregion by HF Pulses
Journal of Geophysical Research
Geochemistry
Space
Planetary Sciences
Oceanography
Paleontology
Petrology
Soil Science
Forestry
Atmospheric Science
Ecology
Geophysics
Aquatic Science
Earth
Earth-Surface Processes
Planetary Science
Technology
Water Science
Effects of Magnetic Field on the MHD Flow of a Third Grade Fluid Through Inclined Channel With Ohmic Heating
Journal of Applied & Computational Mathematics
Viscous Dissipation, Ohmic Heating and Radiation Effects on MHD Flow Past a Rotating Disk Embedded in a Porous Medium With Variable Properties
Arabian Journal of Mathematics
Mathematics
Effect of Ohmic Heating on Processing of Soymilk in Comparison to Conventional Process
International Journal of Current Microbiology and Applied Sciences
Ohmic Heating: An Emerging Concept in Organic Synthesis
Chemistry - A European Journal
Organic Chemistry
Catalysis
Chemistry
Ohmic Heating Solenoid Design Utilizing Forced Cooled Windings
Nuclear Technology - Fusion
