ESTRELLA
ALVAREZ DA COSTA
CATEDRATICO/A UNIVERSIDADE - TEMPO COMPLETO
Rocío
Maceiras Castro
Rocío Maceiras Castro-rekin lankidetzan egindako argitalpenak (17)
2011
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Electrochemical mass transfer measurements of CO2 in MDEA solutions
Defect and Diffusion Forum
2010
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Experimental interfacial area measurements in a bubble column
Chemical Engineering Journal, Vol. 163, Núm. 3, pp. 331-336
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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
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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
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Effect of temperature on carbon dioxide absorption in monoethanolamine solutions
Chemical Engineering Journal, Vol. 138, Núm. 1-3, pp. 295-300
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Monitorization of CO 2 absorption in a bubble column
CHISA 2008 - 18th International Congress of Chemical and Process Engineering
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Rheological characterization of commercial baby fruit purees
International Journal of Food Properties, Vol. 11, Núm. 2, pp. 321-329
2007
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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
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Rheological properties of cooking creams: Effect of freeze-thaw treatment
International Journal of Food Engineering, Vol. 3, Núm. 3
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Rheological properties of fruit purees: Effect of cooking
Journal of Food Engineering, Vol. 80, Núm. 3, pp. 763-769
2006
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Comparison of rheological behaviour of salad sauces
International Journal of Food Properties, Vol. 9, Núm. 4, pp. 907-915
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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
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Effect of temperature on rheological properties of different jams
International Journal of Food Properties, Vol. 9, Núm. 1, pp. 135-146
2005
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Effects of temperature and concentration on carboxymethylcellulose with sucrose rheology
Journal of Food Engineering, Vol. 71, Núm. 4, pp. 419-424
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Rheological behavior of powdered baby foods
International Journal of Food Properties, Vol. 8, Núm. 1, pp. 79-88
2004
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Comparison of rheological behavior of sweet and salad sauces
International Journal of Food Properties, Vol. 7, Núm. 3, pp. 511-518
2003
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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