INVESTIGADORES
GOÑI Sandro Mauricio
artículos
BENGOA, L.N.; GOÑI, S.M.; SALVADORI, V.O.; SERÉ, P.R.; PARY, P.; EGLI, W.A.
Modelling of coating thickness distribution on the edges of a moving cathode during electrogalvanizing
Materials Today Communications; Año: 2024 vol. 38
URETA, MARIA MICAELA; SALVADORI, VIVIANA O.; GÓMEZ?ZAVAGLIA, ANDREA; GOÑI, SANDRO
Assessment of different kinetic models for the production of fructo‐oligosaccharides through enzymatic synthesis
JOURNAL OF FOOD PROCESS ENGINEERING; Año: 2024 vol. 47
MATTIOLI, N.G.; OLIVERA, D.F.; SALVADORI, V.O.; MARRA, F.; GOÑI, S.M.
Ohmic baking of gluten free sponge cake: Analysis of technological and quality characteristics
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2024 vol. 203
MATTIOLI, NICOLÁS GABRIEL; OLIVERA, DANIELA FLAVIA; SALVADORI, VIVIANA OLGA; GOÑI, SANDRO MAURICIO
Desarrollo de un programa de código abierto para medición de color de alimentos a partir de imágenes
Investigaciones Básicas y Aplicadas en Alimentos; Lugar: La Plata; Año: 2024
MOSQUEDA, M.; FLOX, C.; BENGOA, L.N.; GOÑI, S.M.; CASAÑ-PASTOR, N.
Induced electric wireless effects on energy storage: Bipolar electrochemistry effects on Cu/Zn batteries performance
JOURNAL OF POWER SOURCES; Año: 2024 vol. 624
GOÑI, SANDRO M.; DAMORE, MATTEO; DELLA VALLE, MARTA; OLIVERA, DANIELA F.; SALVADORI, VIVIANA O.; MARRA, FRANCESCO
Effect of Load Spatial Configuration on the Heating of Chicken Meat Assisted by Radio Frequency at 40.68 MHz
Foods; Año: 2022 vol. 11
EMMANUEL PURLIS; GOÑI, SANDRO MAURICIO
A simple method to predict transient diffusion processes in ellipsoids
BIOSYSTEMS ENGINEERING; Lugar: Amsterdam; Año: 2021
JUÁREZ, IVAN; ARANDA, JORGE OSWALDO; GOÑI, SANDRO MAURICIO; CRETTAZ-MINAGLIA, MELINA CELESTE; SEDAN, DANIELA; ANDRINOLO, DARIO; LOMBARDO, TOMÁS; BLANCO, GUILLERMO; GIANNUZZI, LEDA
Modelling of chlorophyll-a and Microcystis aeruginosa decay under the effect of different oxidants in culture media
WATER S.A.; Lugar: Petoria, Sud Africa ; Año: 2020 vol. 46 p. 523 - 533
ARBALLO, JAVIER R.; GOÑI, SANDRO M.; MASCHERONI, RODOLFO H.
MODELING OF FLUID DYNAMICS AND WATER VAPOR TRANSPORT IN MICROWAVE OVENS
FOOD AND BIOPRODUCTS PROCESSING; Año: 2020
URETA, MARIA MICAELA; OLIVERA, DANIELA; SEGURA, LUIS INGACIO; SALVADORI, VIVIANA O.; GOÑI, SANDRO M.
KINETIC MODELING OF MEAT COLOR EVOLUTION DURING HEATING
LATIN AMERICAN APPLIED RESEARCH; Lugar: Bahia Blanca; Año: 2019 vol. 49 p. 131 - 136
URETA, MARIA MICAELA; GOÑI, SANDRO M.; SALVADORI, VIVIANA O.; OLIVERA, DANIELA
Energy requirements during sponge cake baking: experimental and simulated approach
APPLIED THERMAL ENGINEERING; Lugar: Amsterdam; Año: 2017 vol. 115 p. 637 - 643
GOÑI, SANDRO M.; SALVADORI, VIVIANA O.
Color measurement: comparison of colorimeter vs. computer vision system
Journal of Food Measurement and Characterization Journal of Food Measurement and Characterization; Año: 2017
CRETTAZ MINAGLIA, MELINA CELESTE; ROSSO, LORENA; ARANDA, JORGE OSWALDO; GOÑI, SANDRO MAURICIO; SEDAN, DANIELA; ANDRINOLO, DARIO; GIANNUZZI, LEDA
Mathematical modeling of Microcystis aeruginosa growth and [D-Leu 1 ] microcystin-LR production in culture media at different temperatures
HARMFUL ALGAE; Año: 2017 vol. 67 p. 13 - 25
SEGURA, LUIS INGACIO; SALVADORI, VIVIANA O.; GOÑI, SANDRO M.
Characterization of liquid food color from digital images
INTERNATIONAL JOURNAL OF FOOD PROPERTIES; Lugar: Londres; Año: 2017
GOÑI, SANDRO M.; SALVADORI, VIVIANA O.
Simulación de la convección natural en un horno eléctrico
INNOTEC Revista del Laboratorio Tecnológico del Uruguay; Lugar: Montevideo; Año: 2016 vol. 11 p. 36 - 41
TORREZ IRIGOYEN, R.M.; GOÑI, S.M.; GINER, S.A.
Drying-toasting kinetics of presoaked soybean. A Mathematical model considering variable diffusivity, shrinkage and coupled heat transfer
JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2014 vol. 142 p. 70 - 79
GOÑI, SANDRO M.; SALVADORI, VIVIANA O.
Model-based multi-objective optimization of beef roasting
JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2012 vol. 111 p. 92 - 101
GOÑI, SANDRO M.; SALVADORI, VIVIANA O.
Multi-objective optimization of beef roasting
Procedia Food Science; Lugar: Amsterdam; Año: 2011 vol. 1 p. 747 - 752
GOÑI, SANDRO M.; SALVADORI, VIVIANA O.
Kinetic modelling of colour changes during beef roasting
Procedia Food Science; Lugar: Amsterdam; Año: 2011 vol. 1 p. 1039 - 1044
GOÑI, S. M.; PURLIS, E.
Geometric modelling of heterogeneous and complex foods
JOURNAL OF FOOD ENGINEERING; Año: 2010 vol. 97 p. 547 - 554
SANDRO M. GOÑI; VIVIANA O. SALVADORI
Prediction of cooking times and weight losses during meat roasting
JOURNAL OF FOOD ENGINEERING; Año: 2010 vol. 100 p. 1 - 11
LESPINARD, R.A.; GOÑI, S.M.; SALGADO, P.R.; MASCHERONI, R.H.
Experimental determination and modelling of size variation, heat transfer and quality indexes during mushrooms blanching
JOURNAL OF FOOD ENGINEERING; Año: 2009 vol. 92 p. 8 - 17
GOÑI, S. M.; PURLIS, E.; SALVADORI, V. O.
Geometry modelling of food materials from magnetic resonance imaging
JOURNAL OF FOOD ENGINEERING; Año: 2008 vol. 88 p. 561 - 567
GOÑI, S. M.; ODDONE, S.; SEGURA, J. A.; MASCHERONI, R. H.; SALVADORI, V. O.
Prediction of foods freezing and thawing times: Artificial neural networks and genetic algorithm approach
JOURNAL OF FOOD ENGINEERING; Año: 2008 vol. 84 p. 164 - 178
GOÑI, S. M.; PURLIS, E.; SALVADORI, V. O.
Three-dimensional reconstruction of irregular foodstuffs
JOURNAL OF FOOD ENGINEERING; Año: 2007 vol. 82 p. 536 - 547
SEBASTIÁN ODDONE; EMMANUEL PURLIS; SANDRO GOÑI; JUAN A. SEGURA
Multi-objective Optimisation of Continuous Sterilisation Processes
Journal of Food Technology; Año: 2004 vol. 2 p. 325 - 329
SEBASTIÁN ODDONE; EMMANUEL PURLIS; SANDRO GOÑI; LUCÍA POLLIO; JUAN A. SEGURA
Modelling the Continuous Sterilisation Processes for Heat Preservation of Liquid Foods
Journal of Food Technology; Año: 2004 vol. 2 p. 313 - 318
SEBASTIÁN ODDONE; SANDRO GOÑI; EMMANUEL PURLIS; LUCÍA POLLIO; JUAN A. SEGURA
Prediction of Solubility of Food Oleoresins during Supercritical CO2 Extraction using Artificial Neural Networks
Journal of Food Technology; Año: 2004 vol. 2 p. 319 - 324