Publicacións nas que colabora con Rocío Maceiras Castro (17)

2011

  1. Electrochemical mass transfer measurements of CO2 in MDEA solutions

    Defect and Diffusion Forum

2010

  1. Experimental interfacial area measurements in a bubble column

    Chemical Engineering Journal, Vol. 163, Núm. 3, pp. 331-336

  2. STRATEGIES EMPLOYED BY INDUSTRIAL ENGINEERING STUDENTS WHEN THEY HAVE TO GAIN KNOWLEDGE ABOUT ENVIRONMENTAL TOPICS

    3RD INTERNATIONAL CONFERENCE OF EDUCATION, RESEARCH AND INNOVATION (ICERI2010)

2008

  1. Effect of bubble contamination on gas-liquid mass transfer coefficient on CO2 absorption in amine solutions

    Chemical Engineering Journal, Vol. 137, Núm. 2, pp. 422-427

  2. Effect of temperature on carbon dioxide absorption in monoethanolamine solutions

    Chemical Engineering Journal, Vol. 138, Núm. 1-3, pp. 295-300

  3. Monitorization of CO 2 absorption in a bubble column

    CHISA 2008 - 18th International Congress of Chemical and Process Engineering

  4. Rheological characterization of commercial baby fruit purees

    International Journal of Food Properties, Vol. 11, Núm. 2, pp. 321-329

2007

  1. Local mass transfer measurements in a bubble column using an electrochemical technique

    Chemical Engineering and Processing: Process Intensification, Vol. 46, Núm. 10, pp. 1006-1011

  2. Rheological properties of cooking creams: Effect of freeze-thaw treatment

    International Journal of Food Engineering, Vol. 3, Núm. 3

  3. Rheological properties of fruit purees: Effect of cooking

    Journal of Food Engineering, Vol. 80, Núm. 3, pp. 763-769

2006

  1. Comparison of rheological behaviour of salad sauces

    International Journal of Food Properties, Vol. 9, Núm. 4, pp. 907-915

  2. Density, viscosity, excess molar volume, and viscosity deviation of three amyl alcohols + ethanol binary mixtures from 293.15 to 323.15 K

    Journal of Chemical and Engineering Data, Vol. 51, Núm. 3, pp. 940-945

  3. Effect of temperature on rheological properties of different jams

    International Journal of Food Properties, Vol. 9, Núm. 1, pp. 135-146

2005

  1. Effects of temperature and concentration on carboxymethylcellulose with sucrose rheology

    Journal of Food Engineering, Vol. 71, Núm. 4, pp. 419-424

  2. Rheological behavior of powdered baby foods

    International Journal of Food Properties, Vol. 8, Núm. 1, pp. 79-88

2004

  1. Comparison of rheological behavior of sweet and salad sauces

    International Journal of Food Properties, Vol. 7, Núm. 3, pp. 511-518

2003

  1. Surface tension of aqueous binary mixtures of 1-amino-2-propanol and 3-amino-1-propanol, and aqueous ternary mixtures of these amines with diethanolamine, triethanolamine, and 2-amino-2-methyl-1-propanol from (298.15 to 323.15) K

    Journal of Chemical and Engineering Data, Vol. 48, Núm. 1, pp. 32-35