José Miguel Aguilera

José Miguel Aguilera's AcademicInfluence.com Rankings

Chemistry

#3339

World Rank

#4351

Historical Rank

Chemical Engineering

#376

World Rank

#391

Historical Rank

chemistry Degrees

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Chemistry

José Miguel Aguilera's Degrees

PhD Chemical Engineering University of California, Berkeley
Masters Chemical Engineering University of California, Berkeley
Bachelors Chemical Engineering University of Santiago, Chile

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José Miguel Aguilera's Published Works

Number of citations in a given year to any of this author's works

Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author

Published Works

Food microstructure affects the bioavailability of several nutrients. (2007) (834)
Microstructural principles of food processing and engineering (1999) (585)
Why food microstructure (2005) (466)
Calibrated color measurements of agricultural foods using image analysis (2006) (342)
An improved equation for predicting the solubility of vegetable oils in supercritical carbon dioxide (1988) (332)
Caking phenomena in amorphous food powders (1995) (308)
Ice Morphology: Fundamentals and Technological Applications in Foods (2009) (294)
Structure oil-absorption relationships during deep-fat frying (2003) (271)
Chia seeds: Microstructure, mucilage extraction and hydration (2012) (269)
Changes in the Starch Fraction During Extrusion-cooking of Corn (1983) (269)
Application of Image Analysis for Classification of Ripening Bananas (2006) (262)
A Physicochemical Model for Extrusion of Corn Starch (1984) (261)
An application of image analysis to dehydration of apple discs (2005) (220)
Chia Seed (Salvia hispanica): An Ancient Grain and a New Functional Food (2013) (198)
Prediction of firmness and soluble solids content of blueberries using hyperspectral reflectance imaging (2013) (191)
Image analysis of changes in surface color of chocolate (2005) (164)
A REVIEW OF TEXTURAL DEFECTS IN COOKED RECONSTITUTED LEGUMES —THE INFLUENCE OF STRUCTURE AND COMPOSITION (1985) (154)
Color of Salmon Fillets By Computer Vision and Sensory Panel (2010) (154)
Engineering and food for the 21st century (2002) (150)
Food dehydration and product structure (2003) (147)
Description of food surfaces and microstructural changes using fractal image texture analysis (2002) (134)
Quantification of microstructural changes during first stage air drying of grape tissue (2004) (127)
The food matrix: implications in processing, nutrition and health (2018) (124)
Properties of Mixed and Filled‐type Dairy Gels (1989) (124)
Characterization and microstructure of films made from mucilage of Salvia hispanica and whey protein concentrate (2012) (124)
Fat Migration in Chocolate: Diffusion or Capillary Flow in a Particulate Solid?—A Hypothesis Paper (2006) (124)
Structure and Texture Properties of Fried Potato Products (2006) (121)
Applications of Microfluidic Devices in Food Engineering (2008) (116)
Microstructural analysis of frying potatoes (2001) (114)
Seligman lecture 2005 food product engineering: building the right structures (2006) (114)
Colour and image texture analysis in classification of commercial potato chips (2007) (112)
Oil Absorption During Frying of Frozen Parfried Potatoes (2000) (112)
Glass transitions and shrinkage during drying and storage of osmosed apple pieces (1998) (111)
Texture-modified foods for the elderly: Status, technology and opportunities (2016) (110)
Fabrication, characterization and lipase digestibility of food-grade nanoemulsions (2012) (106)
Aerated food gels: fabrication and potential applications (2008) (106)
Microstructural changes of potato cells and starch granules heated in oil (2001) (104)
New dimensions in microstructure of food products (2000) (100)
Effect of surface topography on color and gloss of chocolate samples (2006) (95)
Determination of senescent spotting in banana (Musa cavendish) using fractal texture Fourier image (2008) (93)
Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs (2008) (90)
In vitro digestibility and glycemic response of potato starch is related to granule size and degree of gelatinization. (2009) (88)
Rheological, thermal and microstructural properties of whey protein-cassava starch gels (1996) (88)
Gelation of whey proteins : Chemical and rheological changes during phase transition in food (1995) (87)
Automated fish bone detection using X-ray imaging (2011) (86)
Kinetics of formation and physicochemical characterization of thermally-induced beta-lactoglobulin aggregates. (2010) (85)
Assessment of the quality of heated oils by differential scanning calorimetry (1998) (82)
Classification of Potato Chips Using Pattern Recognition (2006) (82)
Mechanical properties of calcium alginate fibers produced with a microfluidic device. (2012) (80)
Kinetics of Browning of Sultana Grapes (1987) (76)
Microstructure and food product engineering (2000) (76)
A REVIEW OF TEXTURAL DEFECTS IN COOKED RECONSTITUTED LEGUMES– THE INFLUENCE OF STORAGE AND PROCESSING (1985) (75)
Crystallization kinetics of lactose in sytems co-lyofilized with trehalose. Analysis by differential scanning calorimetry (2001) (73)
Preservation of biological materials under desiccation. (1997) (73)
Determination of Oil in Fried Potato Products by Differential Scanning Calorimetry (1997) (72)
CHARACTERIZATION OF FOOD SURFACES USING SCALE‐SENSITIVE FRACTAL ANALYSIS (2000) (71)
Food materials science : principles and practice (2008) (68)
Computer Vision and Stereoscopy for Estimating Firmness in the Salmon (Salmon salar) Fillets (2010) (68)
Emulsified Milkfat Effects on Rheology of Acid-Induced Milk Gels (1991) (66)
Effect of guar gum content on some physical and nutritional properties of extruded products (2011) (64)
Quantification of enzymatic browning in apple slices applying the fractal texture Fourier image (2009) (64)
Microstructure analysis on pre-treated apple slices and its effect on water release during air drying (2011) (62)
Textural Characterization and Kinetics of Potato Strips During Frying (2001) (62)
Antioxidant Activity of Crude Extract, Alkaloid Fraction, and Flavonoid Fraction from Boldo (Peumus boldus Molina) Leaves (2006) (61)
Assessment of internal quality of blueberries using hyperspectral transmittance and reflectance images with whole spectra or selected wavelengths (2014) (61)
Porous matrix of calcium alginate/gelatin with enhanced properties as scaffold for cell culture. (2015) (59)
Description of the kinetic enzymatic browning in banana (Musa cavendish) slices using non-uniform color information from digital images (2009) (56)
SOYBEAN EXTRUDED PRODUCT: A RESPONSE SURFACE ANALYSIS (1976) (55)
Influence of particle size on the in vitro digestibility of protein-coated lipid nanoparticles. (2012) (53)
Structure-Mechanical Properties of Heat-Induced Whey Protein/Cassava Starch Gels (1997) (51)
Microscopy and calorimetry as complementary techniques to analyze sugar crystallization from amorphous systems. (2003) (50)
Centrifugal freeze concentration (2013) (50)
Study on image analysis application for identification Quinoa seeds (Chenopodium quinoa Willd) geographical provenance (2010) (49)
Hard-to-cook defect in black beans : Hardening rates, water imbibition and multiple mechanism hypothesis (1992) (48)
Quantification of enzymatic browning kinetics in pear slices using non-homogenous L∗ color information from digital images (2009) (48)
Quality classification of corn tortillas using computer vision (2010) (48)
DEVELOPMENT AND EVALUATION OF AN EXTRUSION-TEXTURIZED PEANUT PROTEIN (1980) (46)
Automatic detection of orientation and diseases in blueberries using image analysis to improve their postharvest storage quality (2013) (46)
Compression Strength of Dairy Gels and Microstructural Interpretation (1991) (45)
Effect of native crystalline structure of isolated potato starch on gelatinization behavior and consequently on glycemic response (2012) (45)
Vacuum-assisted freeze concentration of sucrose solutions (2013) (43)
Effects of maltodextrin on hygroscopicity and crispness of apple leathers (2015) (43)
Loss of birefringence and swelling behavior in native starch granules: Microstructural and thermal properties (2015) (42)
Differential scanning calorimetry of low-moisture apple products (1998) (40)
Air Classification and Extrusion of Navy Bean Fractions (1984) (40)
The morphology of salt crystals affects the perception of saltiness. (2015) (39)
Food Engineering Interfaces (2011) (37)
Development of Food Ingredients from Navy Beans (Phaseolus vulgaris) by Roasting, Pin Milling, and Air Classification (1982) (37)
Relating Food Engineering to Cooking and Gastronomy. (2018) (37)
Determination of kinetics of gelation of whey protein and cassava starch by oscillatory rheometry (1997) (36)
Rheological and microstructural characterization of WPI-stabilized O/W emulsions exhibiting time-dependent flow behavior (2012) (36)
MODELING THE EFFECT OF MICROSTRUCTURE ON FOOD EXTRACTION (2001) (36)
Quantification of fracture properties and microstructural features of roasted Marcona almonds by image analysis (2008) (35)
Microstructure, mechanical properties, and starch digestibility of a cooked dough made with potato starch and wheat gluten (2011) (34)
Structure-fracture relationships in gas-filled gelatin gels (2009) (34)
Description of the Convective Air-Drying of a Food Model by Means of the Fractal Theory (2003) (34)
A review of postharvest events in cherimoya (1993) (32)
Physico-chemical and rheological properties of milk fat globules with modified membranes (1988) (32)
Changes in particles of coffee powder and extensions to caking (2007) (32)
Recovery of antioxidants from boldo (Peumus boldus M.) by conventional and supercritical CO2 extraction (2004) (31)
Development of a digital video-microscopy technique to study lactose crystallisation kinetics in situ. (2004) (31)
Effects of Substrate Densification and CO2 Conditions on Supercritical Extraction of Mushroom Oleoresins (1989) (31)
Roasting of Navy Beans (Phaseolus vulgaris) by Particle‐to‐Particle Heat Transfer (1982) (31)
Ultrasonic generation of aerated gelatin gels stabilized by whey protein β-lactoglobulin (2011) (29)
Formation of bubbles and foams in gelatine solutions within a vertical glass tube (2008) (29)
GLASS TRANSITION TEMPERATURE (T g ) AND WATER ACTIVITY (a w ) OF DEHYDRATED APPLE PRODUCTS (1999) (28)
Moisture Sorption Isotherms (2010) (27)
Mechanical properties of whey protein/Na alginate gel microparticles (2016) (27)
A Kinetic Interpretation of Textural Changes in Black Beans During Prolonged Storage (1987) (26)
Aerated Apple Leathers: Effect of Microstructure on Drying and Mechanical Properties (2013) (25)
Computer vision and food quality (2005) (25)
ULTRASTRUCTURAL CHANGES OCCURRING DURING THERMOPLASTIC EXTRUSION OF SOYBEAN GRITS (1976) (25)
Surface roughness during storage of chocolate: Fractal analysis and possible mechanisms (2005) (24)
Dry Processes to Retard Quality Losses of Beans (Phaseolus vulgaris) during Storage (1985) (24)
Viability of dry Trichoderma harzianum spores under storage (1997) (22)
Characterization of food surface roughness using the glistening points method (2004) (22)
Proceedings of the eighth international congress on engineering and food (2001) (21)
10 – Advances in image analysis for the study of food microstructure (2007) (21)
Effects of different factors on stickiness of apple leathers (2015) (20)
EXTRUSION AND ROLL‐COOKING OF CORN‐SOY‐WHEY MIXTURES (1978) (20)
Kinetics of Colour Development of Molten Glucose, Fructose and Sucrose at High Temperatures (2014) (20)
Hard-To-Cook Defect in Black Beans — Peroxidase Characterization and Effect of Heat Pretreatment and Storage Conditions on Enzyme Inactivation (1989) (20)
Hard-to-Cook Defect in Black Beans — Effect of Pretreatment and Storage Condition on Extractable Phenols and Peroxidase Activity (1987) (20)
Mechanical, rheological and structural properties of fiber-containing microgels based on whey protein and alginate. (2019) (19)
The revival of the lupin. (1978) (19)
Structure–Property Relationships in Foods (2008) (18)
Properties of microparticles from a whey protein isolate/alginate emulsion gel (2018) (18)
Viscoelastic properties of mixed dairy gels (1993) (18)
Dissolution of NaCl crystals in artificial saliva and water by video-microscopy (2015) (18)
Combined methods for the preservation of foods in Latin America and the CYTED-D project (1994) (18)
Catalyzed flash pretreatments improve saccharification of pine (Pinus radiata) sawdust (1989) (18)
Formation of O/W macroemulsions with a circular microfluidic device using saponin and potato starch (2009) (18)
The engineering inside our dishes (2012) (17)
Nutritive Value of an Extrusion‐Texturized Peanut Protein (1981) (17)
Gloss and Colour of Dark Chocolate During Storage (2007) (16)
The emergence of gastronomic engineering (2017) (16)
Biological indicators to estimate the prevalence of gray mold and hairline cracks on table grapes cv. Thompson Seedless after cold storage (2009) (16)
CYTED-D AHI: An Ibero American project on intermediate moisture foods and combined methods technology☆ (1992) (16)
Where is the nano in our foods? (2014) (16)
Starch gelatinization inside a whey protein gel formed by cold gelation (2019) (16)
Protein extraction from lupin seeds: a mathematical model (2007) (16)
Crystallization of NaCl by fast evaporation of water in droplets of NaCl solutions (2016) (16)
Recovery of liquid by-products from fish meal factories : a review (1990) (16)
Aqueous processing of lupin seed (2007) (15)
Phase transitions of dairy proteins, dextrans and their mixtures as a function of water interactions (2011) (15)
Identifying industrial food foam structures by 2D surface image analysis and pattern recognition (2012) (15)
Influence of different dietary constituents of beans (Phaseolus vulgaris) on serum and biliary lipids in the rat (1992) (15)
CHARACTERIZATION OF THE SURFACE PROPERTIES OF CHOCOLATE USING SCALE-SENSITIVE FRACTAL ANALYSIS (2002) (15)
The automatic sorting using image processing improves postharvest blueberries storage quality (2011) (14)
Multi-scale properties of protein-stabilized foams (2014) (14)
Microstructural and Imaging Analyses as Related to Food Engineering (1997) (14)
Physicochemical characterisation of raw fish and stickwater from fish meal production (1991) (14)
The microstructure of food protein assemblies (1993) (14)
Induction of trehalose in spores of the biocontrol agent Trichoderma harzianum (1997) (13)
Scale-sensitive fractal analysis of the surface roughness of bloomed chocolate (2006) (12)
Structuring bubbles and foams in gelatine solutions within a circular microchannel device. (2008) (12)
Food engineering into the XXI century (2018) (12)
Gels as Precursors of Porous Matrices for Use in Foods: a Review (2015) (11)
Image analysis of representative food structures: application of the bootstrap method. (2009) (10)
Chemical components of guindilla seeds (Valenzuelia trinervis) (1987) (10)
Computer Vision for Quality Control in Latin American Food Industry, A Case Study (2007) (10)
Modeling of bean hardening kinetics during storage (1993) (10)
Respiratory Behavior of Cherimoya (Annona cherimola Mill.) under Controlled Atmospheres (1993) (10)
Predicting ripening stages of bananas (Musa cavendish) by computer vision (2005) (10)
STORAGE and HANDLING of BLACK BEANS (1990) (10)
Producer–Consumer Misalignment as a Possible Cause for New Food Failure: Empirical Evidence From Chile (2015) (9)
Determination of a representative area element (RAE) based on nonparametric statistics in bread (2011) (9)
The international Magnet® journey. (2013) (9)
Changes on image texture features of breakfast flakes cereals during water absorption (2013) (9)
Identification of microbial stability factors in traditional foods from Iberoamerica (1994) (9)
Rational food design and food microstructure (2022) (9)
Preservation of minced pelagic fish by combined methods (2007) (8)
Characteristics and utilization of dry roasted air-classified navy bean protein fraction (1983) (8)
The effect of solar drying and heating on the hardness of Phaseolus beans during storage (1986) (8)
Gloss measurements of raw agricultural products using image analysis. (2010) (8)
Edible Structures: The Basic Science of What We Eat (2012) (8)
Computed tomography study of snuff trays from San Pedro de Atacama (Northern Chile) (2013) (7)
A New Framework to Ensure Excellence in Patient-focused Care: The Nursing Directorate's Balanced Scorecard Approach (2008) (7)
Review of earlier soya-protein-fortified foods to relieve malnutrition in less developed countries (1981) (7)
Structure-Compressive Stress Relationships in Mixed Dairy Gels (1993) (7)
Effect of cysteine addition and heat treatment on the properties and microstructure of a calcium-induced whey protein cold-set gel (2019) (7)
Determination of a representative volume element based on the variability of mechanical properties with sample size in bread. (2010) (7)
Food Engineering Education in Mexico, Central America, and South America (2006) (7)
Analysis of the microbial flora of jack mackerel (Trachurus murphyi) minced products. (1990) (7)
Steam hydrolysis of pine (Pinus radiata) sawdust (1985) (7)
Effect of cellulase pretreatments on red algae agar extractability (1988) (6)
Food microstructure and digestion. (2009) (6)
Classification of intermediate moisture foods consumed in Ibero-America (1994) (6)
LIMPNESS OF FRIED POTATO SLABS DURING POST‐FRYING PERIOD (2005) (6)
Physical properties and microstructural changes during soaking of individual corn and quinoa breakfast flakes. (2011) (6)
Why Food Materials Science (2008) (5)
ENGINEERING AND QUALITY ASPECTS OF PARTICLE-TO-PARTICLE HEAT TRANSFER TO BLACK BEANS (1987) (5)
Effect of a Whey Protein Network Formed by Cold Gelation on Starch Digestibility (2019) (5)
Particular Alimentations for Nutrition, Health and Pleasure. (2019) (5)
Ethanol extraction of red peppers: kinetic studies and microstructure (2007) (5)
Automated Detection of Fish Bones in Salmon Fillets Using X-ray Testing (2010) (4)
Food Microstructures for Health, Well-being, and Pleasure (2010) (4)
The Concept of Alimentation and Transdisciplinary Research. (2020) (4)
Properties of Dark and Light Tissue from Horse Mackerel (Trachurus murphyi) (1988) (4)
Solid‚ÄìLiquid Extraction (2003) (4)
Structure and Food Engineering (2002) (4)
ULTRASTRUCTURE OF SOY PROTEIN FIBERS FRACTURED BY VARIOUS TEXTURE MEASURING DEVICES (2007) (3)
Wild berries and related wild small fruits as traditional healthy foods. (2022) (3)
A Cottage Cheese Whey Product as a Precipitant for Soy Protein (1978) (3)
Sweetened Extruded Corn/Soy Product as Intermediate Moisture Food (1986) (3)
Economic evaluation of postharvest losses and utilization of hard‐to‐cook beans: A case study in Chile (1991) (3)
Steam pretreatment and enzymatic production of d-glucose from Eucaluptus globulus (1988) (3)
Natural laboratories in emerging countries and comparative advantages in science: Evidence from Chile (2021) (3)
Technical note: Determination of moisture profiles from temperature measurements during freeze drying (2007) (3)
Quantification of the Structural Changes in Foams Stabilized by Proteins via Image Analysis (2008) (3)
Scanning Electron and Transmission Electron Microscopies in Food Analysis (2008) (3)
Starch matrices and the glycemic response: review (2011) (3)
A combined experiment-computer technique for determining heating programs for batch and continuous freeze dryers (2007) (2)
Protein extraction from lupin seeds: microstructural aspects and hypothesis of mechanism (2007) (2)
Kinetic study on microstructural changes during convective air drying of grapes (2002) (2)
Uptake of tritiated liquids by individual breakfast cereal flakes. (2010) (2)
Bottom‐Up Approaches in the Design of Soft Foods for the Elderly (2017) (2)
Bioengineering and bioprocesses : needs and opportunities in Latin America (1994) (2)
Food Engineering in Ibero-America: the Contribution of the CYTED Program (1986–2005) (2018) (2)
Kinetic Modelling of the Hardening Phenomena in Beans (1988) (2)
Structural Image Analysis of Food Foams and Aerated Food Products (2008) (2)
Food Materials and Structures (2012) (2)
The influence of water activity and pH on the stability of horse mackerel (Trachurus murphyi) paste (1992) (1)
Algunas consideraciones sobre el potencial cianogenico del pasto estrella (1986) (1)
Development of nanoemulsions by an emulsification-evaporation technique (2011) (1)
Assessment of Internal Quality of Blueberry Using Hyperspectral Imaging (2012) (1)
Materials and structures of foods (2002) (1)
Assessment of internal quality of blueberries using hyperspectral images with selected wavelengths (2013) (1)
Fibers of calcium alginate produced by a microfluidic device and its mechanical properties (2011) (1)
Sensory descriptors for three edible Chilean seaweeds and their relations to umami components and instrumental texture (2022) (1)
Food, agricultural and marine biotechnology in Chile. (1993) (1)
Towards Food Product Design (2008) (1)
Employability Strategies in Population with Mental Disabilities: A Review (2013) (1)
Nutritious and Delicious Molecules (2012) (0)
Physicochemical characterization of hydroxypropyl methylcellulose based oil-in-water emulsions for edible film formation (2011) (0)
Between Brain and Cell (2012) (0)
Viability of dry (1997) (0)
Agro-Industries for Development (2009) (0)
Culinary Technologies and Food Structures (2012) (0)
Effect of oil content and surfactant addition on color and mechanical properties of hydroxypropyl methylcellulose emulsion-based edible films (2011) (0)
Some considerations about the cyanogenic potential of star grass. Review article (1986) (0)
Biotech review : assessment of bioprocessing capabilities and needs for biotechnology in Latin America; final report (1992) (0)
Aetiopathogenesis of sudden death and the haemorrhagic syndrome of cattle in parts of Cuba. (1985) (0)
Corrigendum to “Changes in particles of coffee powder and extensions to caking” [Food Chem. 104 (1) (2007) 122–126] (2008) (0)
Ripfadi: Ibero American Network on Physical Properties of Foods (1994) (0)
Cyanogenic potential behavior in star grass (Cynodon nlemfuensis). 4. Cyanide distribution between leaves and stem (1985) (0)
Determination of Bioactive Components in Six Cjilean Red Algae (2019) (0)
Nutritional and Culinary Thermodynamics (2012) (0)
Mechanical Strength of the Interfibrillar Matrix in Horse Mackerel (Trachurus murphyi) Tissue (1999) (0)
Teaching Engineering and Food: From Traditional Approaches to a Flipped Course on Gastronomic Engineering (2021) (0)
Changes in Soy Protein during Heating Analyzed by Pressure Rheometry (1997) (0)
Cyanogenic potential behaviour in star grass (Cynodon nlemfuensis). 4. Experimental lethal cyanide levels in star grass (1986) (0)
Effect of the Scaffold in Maintenance of Suitable Chondrcyte Morphology in Cartilage Regeneration (2007) (0)
A Pinch of Mathematics (2012) (0)
Quantification of the effect of drying conditions on plum microstructure (2000) (0)
Final report / Processes to preserve the quality of dry beans during storage (1987) (0)
The Empowerment of Chefs (2012) (0)
Permeability of Bubbles Stabilized by Proteins (2008) (0)
The Science That Fascinates Chefs (2012) (0)
The Pleasure of Eating (2012) (0)
Designing foods for an increasingly elderly population: A challenge of the XXI Century (2023) (0)
Digestibility trials in a climatic chamber. 1. Effect of temperature and humidity on nutritive value of diets with different fat contents for rabbits. (1970) (0)
From Farm to Cells and Back (2012) (0)
Effect of roasting on the nutritional value of dry beans (Phaseolus vulgaris) (1984) (0)
Food Matrices and the Matrix Effect in the Kitchen (2021) (0)
Induction of trehalose in spores of the biocontrol agent (1997) (0)
St Vincent's Private Hospital in Its Centenary Year Begins Its Journey towards Magnet Designation (2009) (0)
ST VINCENTʼS PRIVATE HOSPITAL, SYDNEY: On the Magnet Journey - In Pursuit of Excellence in Compassionate Care (2011) (0)
Leadership in action: Creativity and innovation in the private sector (2006) (0)
Texture in Food Volume 2: Solid Foods, Kilcast David (Ed.). Woodhead Publishing Limited (2004), 537, £ 135 / US$225 / EUR 190, ISBN: 1 85573 724 8 (2005) (0)
THE MULTI-SITE AGRICOLTURAL SCHOOL (2010) (0)
A 10-Year Journey Toward an Accountable and Sustainable Patient-Centered Care Model (2017) (0)
Collaborating for excellence. The SV&MH UTas 2 year fast tract Bachelor of Nursing program (2006) (0)
TOWARDS A BETTER CONCEPTUALIZATION OF PLASTIC AND PLASTICITY TERMS IN HIGHER EDUCATION IN ART (2016) (0)
The dimensions of food microstructure (2006) (0)
Journey to the Center of Our Food (2012) (0)

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What Schools Are Affiliated With José Miguel Aguilera?

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