All Stories

  1. Absolute Viscosities of Vegetable Oils at Different Temperatures and Shear Rate Range of 64.5 to 4835 s−1

    Article • Journal of Food Processing, August 2014, Hindawi Publishing Corporation

    Dr Lemuel M. Diamante

  2. Rheological Properties of Fruits and Vegetables: A Review

    Article • International Journal of Food Properties, July 2014, Taylor & Francis

    Dr Lemuel M. Diamante

  3. Fruit Leathers: Method of Preparation and Effect of Different Conditions on Qualities

    Article • International Journal of Food Science, January 2014, Hindawi Publishing Corporation

    Dr Lemuel M. Diamante

  4. Optimisation of vacuum impregnation of blackcurrant‐infused apple cubes: application of response surface methodology

    Article • International Journal of Food Science & Technology, October 2013, Wiley

    Dr Lemuel M. Diamante

  5. Effects of Apple Juice Concentrate, Blackcurrant Concentrate and Pectin Levels on Selected Qualities of Apple-Blackcurrant Fruit Leather

    Article • Foods, September 2013, MDPI AG

    Dr Lemuel M. Diamante

  6. Response Surface Methodology Optimization of Dried Apple-Blackcurrant Cubes

    Article • Journal of Food Processing and Preservation, August 2012, Hindawi Publishing Corporation

    Dr Lemuel M. Diamante

  7. RESPONSE SURFACE METHODOLOGY OPTIMIZATION OF VACUUM-FRIED GOLD KIWIFRUIT SLICES BASED ON ITS MOISTURE, OIL AND ASCORBIC ACID CONTENTS

    Article • Journal of Food Processing and Preservation, March 2012, Hindawi Publishing Corporation

    Dr Lemuel M. Diamante

  8. Optimisation of vacuum frying of gold kiwifruit slices: application of response surface methodology

    Article • International Journal of Food Science & Technology, December 2011, Wiley

    Dr Lemuel M. Diamante

  9. Effects of maltodextrin level, frying temperature and time on the moisture, oil and beta‐carotene contents of vacuum‐fried apricot slices

    Article • International Journal of Food Science & Technology, November 2011, Wiley

    Dr Lemuel M. Diamante

  10. VACUUM-FRYING OF APRICOT SLICES: EFFECTS OF FRYING TEMPERATURE, TIME AND MALTODEXTRIN LEVELS ON THE MOISTURE, COLOR AND TEXTURE PROPERTIES

    Article • Journal of Food Processing and Preservation, October 2011, Hindawi Publishing Corporation

    Dr Lemuel M. Diamante

  11. Effect of temperature on the drying characteristics, colour, antioxidant and beta‐carotene contents of two apricot varieties

    Article • International Journal of Food Science & Technology, January 2011, Wiley

    Dr Lemuel M. Diamante

  12. Short communication: A new mathematical model for thin layer drying of fruits

    Article • International Journal of Food Science & Technology, July 2010, Wiley

    Dr Lemuel M. Diamante

  13. Moisture sorption behaviour of mineral acid, lactic and rennet caseins in the temperature range 27–80 °C

    Article • Journal of Dairy Research, August 1992, Cambridge University Press

    Dr Lemuel M. Diamante

  14. diamante

    Article • Springer Science + Business Media

    Dr Lemuel M. Diamante