FERNANDES, R.R.; CALVER, K.E.; HAYES, D.; MURPHY, A.E.; MEZA, B.E.; ORONÁ, J.D.; ZORRILLA, S.E.; WALTON, H.C.; WILSON, D.I.; PERALTA, J.M.

Aeration and rheology of buttercream icings

JOURNAL OF FOOD ENGINEERING; Año: 2024 vol. 364

ESPINACO, BRENDA Y.; NIIZAWA, IGNACIO; ZORRILLA, SUSANA E.; SIHUFE, GUILLERMO A.

Behavior of whey protein aggregates-alginate beads filled with astaxanthin and chia oil during in vitro digestion

JOURNAL OF FOOD PROCESS ENGINEERING; Año: 2024 vol. 47 p. 1453201 - 1453209

ORONÁ, JESICA DAIANA; ZORRILLA, SUSANA ELIZABETH; PERALTA, JUAN MANUEL

Assessment of calcium alginate gels as wall materials for encapsulation systems

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2024 vol. 104 p. 2458 - 2466

ESPINACO, BY; NIIZAWA, I; ZORRILLA, SE; SIHUFE, GA

Whey protein aggregates-alginate composite gel for astaxanthin-chia oil encapsulation

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY; Año: 2023 vol. 125 p. 23000101 - 23000108

NIIZAWA, IGNACIO; SIHUFE, GUILLERMO A.; ZORRILLA, SUSANA E.

Production of alginate-based emulsion microgel particles to encapsulate soybean oil emulsions stabilized by whey protein aggregates using an air-atomization system

JOURNAL OF APPLIED POLYMER SCIENCE; Año: 2023 vol. 140

ORONA, JD; ZORRILLA, SE; PERALTA, JM

Sensitivity analysis on the release of food active compounds from viscoelastic matrices

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2022 vol. 320 p. 11091901 - 11091912

OLIVARES, ML; COSTABEL, LM; ZORRILLA, SE; DE VICENTE, J

Calcium-induced skim milk gels: Effect of milk powder concentration and pH on tribo-rheological characteristics and gel physico-chemical properties

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2022 vol. 124 p. 10733501 - 10733509

ZORRILLA, SE

Book Review. Innovative Food Processing Technologies: A Comprehensive Review, Kai Knoerzer, Kasiviswanathan Muthukumarappan (Eds.). Elsevier, Amsterdam, Netherlands (2021). p. 2480, ISBN: 978-0-12-815781-7

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2022 vol. 317

MEZA, BE; PERALTA, JM; ZORRILLA, SE

Effect of temperature and composition on rheological behaviour and sagging capacity of glaze materials for foods

FOOD HYDROCOLLOIDS; Año: 2021 vol. 117 p. 10668901 - 10668913

MEZA, BÁRBARA E.; FERNANDES, RUBENS R.; ZORRILLA, SUSANA E.; WILSON, D. IAN; PERALTA, JUAN MANUEL

Rheological characterisation of full-fat and reduced-fat aerated icings

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2021 vol. 142 p. 11101401 - 11101410

ORONÁ, J.D.; NIIZAWA, I.; ESPINACO, B.Y.; SIHUFE, G.A.; ZORRILLA, S.E.; PERALTA, J.M.

Mathematical modeling of the release of food active compounds from viscoelastic matrices

JOURNAL OF FOOD ENGINEERING; Año: 2021 vol. 288 p. 1102401 - 1102409

ESPINACO, BRENDA Y.; NIIZAWA, IGNACIO; MARINO, FERNANDA; ZORRILLA, SUSANA E.; SIHUFE, GUILLERMO A.

Storage stability of chia (Salvia hispanica L.) oil incorporated with astaxanthin

JOURNAL OF FOOD PROCESSING AND PRESERVATION; Lugar: Londres; Año: 2021 vol. 45

STEBEL, M; SMOLKA, J; PALACZ, M; PIECHNIK, E; HALSKI, M; KNAP, M; FELIS, E; EIKEVIK, TM; TOLSTOREBROV, I; PERALTA, JM; ZORRILLA, SE

Numerical modelling of the food freezing process in a quasi-hydrofluidisation system

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; Lugar: Amsterdam; Año: 2021 vol. 74 p. 10283401 - 10283415

NIIZAWA, I; SIHUFE, GA; ZORRILLA, SE

Design of whey protein aggregates towards microgel-stabilized emulsion generation

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2021 vol. 152 p. 11232401 - 11232408

MEZA, BE; DE PIANTE VICIN, DA; MARINO, F; SIHUFE, GA; PERALTA, JM; ZORRILLA, SE

Characterisation of soluble aggregates from commercial whey protein concentrate suspensions: effect of protein concentration, pH, and heat treatment conditions

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY; Lugar: Londres; Año: 2020 vol. 73 p. 429 - 436

ACOSTA, N.B.; SIHUFE, G.A.; MEZA, B.E.; MARINO, F.; COSTABEL, L.M.; ZORRILLA, S.E.; OLIVARES, M.L.

Milk fortified with calcium: Changes in the physicochemical and rheological characteristics that affect the stability

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2020 vol. 134 p. 1102041 - 1102048

PERALTA, JM; MEZA, BE; ZORRILLA, SE

Draining of films on a quasivertical plate using viscous dissipation

PHYSICS OF FLUIDS; Año: 2019 vol. 31 p. 831081 - 831088

MEZA, BE; ZORRILLA, SE; OLIVARES, ML

Rheological methods to analyse the thermal aggregation of calcium enriched milks

INTERNATIONAL DAIRY JOURNAL; Año: 2019 vol. 97 p. 25 - 30

NIIZAWA, IGNACIO; ESPINACO, BRENDA Y.; ZORRILLA, SUSANA E.; SIHUFE, GUILLERMO A.

Natural astaxanthin encapsulation: Use of response surface methodology for the design of alginate beads

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES; Año: 2019 vol. 121 p. 601 - 608

OLIVARES, ML; BERLI, CLA; ZORRILLA, SE

Connection between dynamic rheometry and pair interactions of casein micelles in concentrated skim milk

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2018 vol. 74 p. 104 - 107

SIHUFE, GA; DE PIANTE VICIN, DA; MARINO, F; RAMOS, E; NIETO, IG; KARLEN, J.G.; ZORRILLA, SE

Effect of sodium chloride reduction on physicochemical, biochemical, rheological, structural and sensory characteristics of Tybo cheese

INTERNATIONAL DAIRY JOURNAL; Año: 2018 vol. 82 p. 11 - 18

ORONA, JD; ZORRILLA, SE; PERALTA, JM

Sensitivity analysis using a model based on computational fluid dynamics, discrete element method and discrete phase model to study a food hydrofluidization system

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2018 vol. 237 p. 183 - 193

ORONA JD; ZORRILLA, SE; PERALTA, JM

Computational fluid dynamics combined with discrete element method and discrete phase model for studying a food hydrofluidization system

FOOD AND BIOPRODUCTS PROCESSING; Año: 2017 vol. 102 p. 278 - 288

PERALTA, JM; MEZA, BE; ZORRILLA, SE

Analytical solutions for the free-draining flow of a Carreau-Yasuda fluid on a vertical plate

CHEMICAL ENGINEERING SCIENCE; Año: 2017 vol. 168 p. 391 - 402

MEZA, BE; PERALTA, JM; ZORRILLA, SE

Rheological characterization of full-fat and low-fat glaze materials for foods

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2016 vol. 171 p. 57 - 66

OLIVARES, ML; ACHKAR, NP; ZORRILLA, SE

Rheological behavior of concentrated skim milk dispersions as affected by physicochemical conditions: change in pH and CaCl2 addition

DAIRY SCIENCE & TECHNOLOGY; Lugar: Paris; Año: 2016 vol. 96 p. 525 - 538

CERUTI, JR; ZORRILLA, SE; SIHUFE, GA

Volatile profile evolution of Reggianito cheese during ripening under different temperature-time combinations

EUROPEAN FOOD RESEARCH AND TECHNOLOGY; Lugar: Berlin; Año: 2016 vol. 242 p. 1369 - 1378

CERUTI, JR; ZORRILLA, SE; SABBAG, NG; COSTA, SC; SIHUFE, GA

Acceleration of Reggianito cheese ripening. Effect of increased initial ripening temperatures on biochemical and sensory characteristics

DAIRY SCIENCE & TECHNOLOGY; Lugar: Paris; Año: 2015 vol. 92 p. 231 - 243

BELIS, EE; ZORRILLA, SE; PERALTA, JM

Effect of the number of orifices and operative variables on the heat and mass transfer in a hydrofluidization system with static spheres

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2015 vol. 153 p. 96 - 107

MEZA, BE; PERALTA, JM; ZORRILLA, SE

Rheological properties of a comercial food glaze material and their effect on the film thickness obtained by dip coating

JOURNAL OF FOOD PROCESS ENGINEERING; Lugar: Londres; Año: 2015 vol. 38 p. 510 - 516

ARBOATTI, AS; OLIVARES, ML; SABBAG, NG; COSTA, SC; ZORRILLA, SE; SIHUFE, GA

The influence of sodium chloride reduction on physicochemical, biochemical, rheological and sensory characteristics of Mozzarella cheese

DAIRY SCIENCE & TECHNOLOGY; Lugar: Paris; Año: 2014 vol. 94 p. 373 - 386

CERUTI, JR; ZORRILLA, SE; SABBAG, NG; COSTA, SC; SIHUFE, GA

Effect of elevated initial ripening temperature on the sensory characteristics of Reggianito cheese

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY; Lugar: Londres; Año: 2014 vol. 67 p. 539 - 546

PERALTA, JM; MEZA, BE; ZORRILLA, SE

Mathematical modeling of a dip-coating process using a generalized Newtonian fluid. 1. Model development

INDUSTRIAL & ENGINEERING CHEMICAL RESEARCH; Lugar: Washington; Año: 2014 vol. 53 p. 6521 - 6532

PERALTA, JM; MEZA, BE; ZORRILLA, SE

Mathematical modeling of a dip-coating process using a generalized Newtonian fluid. 2. Model validation and sensitivity analysis

INDUSTRIAL & ENGINEERING CHEMICAL RESEARCH; Lugar: Washington; Año: 2014 vol. 53 p. 6533 - 6543

OLIVARES, ML; BERLI, CLA; ZORRILLA, SE

Rheological modelling of dispersions of casein micelles considered as microgel particles

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS; Lugar: Amsterdam; Año: 2013 vol. 436 p. 337 - 342

PERALTA, JM; RUBIOLO, AC; ZORRILLA, SE

Mathematical modeling of the heat and mass transfer in a stationary potato sphere impinged by a single round liquid jet in a hydrofluidization system

JOURNAL OF FOOD ENGINEERING; Lugar: Exeter; Año: 2012 vol. 109 p. 501 - 512

TELLO ALONSO, HA; RUBIOLO, AC; ZORRILLA, SE

Prediction of the diffusion coefficients in multicomponent liquid refrigerant solutions

JOURNAL OF FOOD ENGINEERING; Lugar: Exeter; Año: 2012 vol. 109 p. 490 - 495

CERUTI, JR; ZORRILLA, SE; SIHUFE, GA

The influence of elevated initial ripening temperature on the proteolysis in Reggianito cheese

FOOD RESEARCH INTERNATIONAL; Lugar: Exeter; Año: 2012 vol. 48 p. 34 - 40

OLIVARES, ML; SIHUFE, GA; CAPRA, ML; RUBIOLO, AC; ZORRILLA, SE

Effect of protective atmospheres on physicochemical, microbiological and rheological characteristics of sliced Mozzarella cheese

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: San Diego; Año: 2012 vol. 47 p. 465 - 470

TELLO ALONSO, HA; PERALTA, JM; RUBIOLO, AC; ZORRILLA, SE

Prediction of the freezing point of multicomponent liquid refrigerant solutions

JOURNAL OF FOOD ENGINEERING; Lugar: Exeter; Año: 2011 vol. 104 p. 143 - 148

SIHUFE, GA; ZORRILLA, SE; PEROTTI, MC; WOLF, IV; ZALAZAR, CA; SABBAG, NG; COSTA, SC; RUBIOLO, AC

Acceleration of cheese ripening at elevated temperature. An estimation of the optimal ripening time of a traditional Argentinean hard cheese

FOOD CHEMISTRY; Lugar: Exeter; Año: 2010 vol. 119 p. 101 - 107

SIHUFE, GA; ZORRILLA, SE; RUBIOLO, AC

The influence of ripening temperature and sampling site on the proteolysis in Reggianito Argentino cheese

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: San Diego; Año: 2010 vol. 43 p. 247 - 253

SIHUFE, GA; ZORRILLA, SE; SABBAG, NG; COSTA, SC; RUBIOLO, AC

The influence of ripening temperature on the sensory characteristics of Reggianito Argentino cheese

JOURNAL OF SENSORY STUDIES; Lugar: Trumbull; Año: 2010 vol. 25 p. 94 - 107

PERALTA, JM; RUBIOLO, AC; ZORRILLA, SE

Mathematical modeling of the heat transfer and flow field of liquid refrigerants in a hydrofluidization system with a stationary sphere

JOURNAL OF FOOD ENGINEERING; Lugar: Exeter; Año: 2010 vol. 99 p. 303 - 313

OLIVARES, ML; PASSEGGI (JR) MCGG; FERRON, J; ZORRILLA, SE; RUBIOLO, AC

Study of milk/k-carrageenan mixtures by atomic force microscopy

FOOD HYDROCOLLOIDS; Lugar: Amsterdam; Año: 2010 vol. 24 p. 776 - 782

GALETTO, CD; VERDINI, RA; ZORRILLA, SE; RUBIOLO, AC

Freezing of strawberries by immersion in CaCl2 solutions

FOOD CHEMISTRY; Lugar: Exeter; Año: 2010 vol. 123 p. 243 - 248

OLIVARES, ML; ZORRILLA, SE; RUBIOLO, AC

Rheological properties of Mozzarella cheese determined by creep/recovery tests: effect of sampling direction, test temperature and ripening time

JOURNAL OF TEXTURE STUDIES; Lugar: Trumbull; Año: 2009 vol. 40 p. 300 - 318

RIBERO, GG; RUBIOLO, AC; ZORRILLA, SE

Microstructure of Mozzarella cheese as affected by the immersion freezing in NaCl solutions and by the frozen storage

JOURNAL OF FOOD ENGINEERING; Lugar: Exeter; Año: 2009 vol. 91 p. 516 - 520

PERALTA, JM; RUBIOLO, AC; ZORRILLA, SE

Design and construction of a hydrofluidization system. Study of the heat transfer on a stationary sphere

JOURNAL OF FOOD ENGINEERING; Lugar: Exeter; Año: 2009 vol. 90 p. 358 - 364

VERDINI, RA; ZORRILLA, SE; RUBIOLO, AC

Calcium uptake during immersion of strawberries in CaCl2 solutions

JOURNAL OF FOOD SCIENCE; Lugar: Chicago; Año: 2008 vol. 73 p. 533 - 539

RIBERO, GG; RUBIOLO, AC; ZORRILLA, SE

Initial freezing point of Mozzarella cheese

JOURNAL OF FOOD ENGINEERING; Lugar: Exeter; Año: 2007 vol. 81 p. 157 - 161

VERDINI, RA; ZORRILLA, SE; RUBIOLO, AC; NAKAI, S

Multivariate statistical methods for Port Salut Argentino cheese analysis based on ripening time, storage conditions, and sampling sites

CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS; Lugar: Amsterdam; Año: 2007 vol. 86 p. 60 - 67

PERALTA, JM; RUBIOLO, AC; ZORRILLA, SE

Prediction of heat capacity, density and freezing point of liquid refrigerant solutions using an excess Gibbs energy model

JOURNAL OF FOOD ENGINEERING; Lugar: Exeter; Año: 2007 vol. 82 p. 548 - 558

RIBERO, GG; RUBIOLO, AC; ZORRILLA, SE

Influence of the immersion freezing in NaCl solutions and of the frozen storage on the viscoelastic behavior of Mozzarella cheese

JOURNAL OF FOOD SCIENCE; Lugar: Chicago; Año: 2007 vol. 72 p. 301 - 307

SIHUFE, GA; ZORRILLA, SE; MERCANTI, DJ; PEROTTI, MC; ZALAZAR, CA; RUBIOLO, AC

The influence of ripening temperature and sampling site on the lipolysis in Reggianito Argentino cheese

FOOD RESEARCH INTERNATIONAL; Lugar: Exeter; Año: 2007 vol. 40 p. 1220 - 1226

SIHUFE, GA; ZORRILLA, SE; RUBIOLO, AC

Secondary proteolysis of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures

FOOD CHEMISTRY; Lugar: Exeter; Año: 2006 vol. 96 p. 297 - 303

VERDINI, RA; ZORRILLA, SE; RUBIOLO, AC

Effects of the freezing process on the proteolysis during the ripening of Port Salut Argentino cheeses

INTERNATIONAL DAIRY JOURNAL; Lugar: Exeter; Año: 2005 vol. 15 p. 363 - 370

ZORRILLA, SE; RUBIOLO, AC

Mathematical modeling for immersion chilling and freezing of foods. Part I: Model development

JOURNAL OF FOOD ENGINEERING; Lugar: Exeter; Año: 2005 vol. 66 p. 329 - 338

ZORRILLA, SE; RUBIOLO, AC

Mathematical modeling for immersion chilling and freezing of foods. Part II: Model solution

JOURNAL OF FOOD ENGINEERING; Lugar: Exeter; Año: 2005 vol. 66 p. 339 - 351

SIHUFE, GA; ZORRILLA, SE; RUBIOLO, AC

The effect of trichloroacetic acid on water-soluble fractions from Fynbo cheese

Food Chemistry; Lugar: Exeter; Año: 2005 vol. 93 p. 305 - 310

ERDOGDU, F; ZORRILLA, SE; SINGH, RP

Effects of different objective functions on optimal decision variables: A study using modified complex method to optimize hamburger cooking

Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology; Lugar: San Diego; Año: 2005 vol. 38 p. 111 - 118

SIHUFE, GA; ZORRILLA, SE; RUBIOLO, AC

Kinetics of proteolysis of ß-casein during ripening of Fynbo cheese salted with NaCl or NaCl/KCl and ripened at different temperatures

JOURNAL OF FOOD SCIENCE; Lugar: Chicago; Año: 2005 vol. 70 p. 151 - 156

VERDINI, RA; ZORRILLA, SE; RUBIOLO, AC

Characterisation of a soft cheese proteolysis by RP-HPLC analysis of its nitrogenous fractions. Effect of ripening time and sampling zone.

INTERNATIONAL DAIRY JOURNAL; Lugar: Exeter; Año: 2004 vol. 14 p. 445 - 454

SIHUFE, GA; ZORRILLA, SE; RUBIOLO, AC

Casein degradation of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures

JOURNAL OF FOOD SCIENCE; Lugar: Chicago; Año: 2003 vol. 68 p. 117 - 123

VERDINI, RA; ZORRILLA, SE; RUBIOLO, AC

Changes in equilibrium modulus and as1-casein breakdown during the ripening of Port Salut Argentino cheese as affected by frozen storage

JOURNAL OF TEXTURE STUDIES; Lugar: Trumbull; Año: 2003 vol. 34 p. 331 - 346

ZORRILLA, SE; BANGA, JR; SINGH, RP

Dynamic optimization of double-sided cooking of meat patties

JOURNAL OF FOOD ENGINEERING; Lugar: Exeter; Año: 2003 vol. 58 p. 173 - 182

ZORRILLA, SE; SINGH, RP

Heat transfer in double-sided cooking of meat patties considering two-dimensional geometry and radial shrinkage

JOURNAL OF FOOD ENGINEERING; Lugar: Exeter; Año: 2003 vol. 57 p. 57 - 65

VERDINI, RA; ZORRILLA, SE; RUBIOLO, AC

Free amino acid profiles during ripening of Port Salut Argentino cheese after frozen storage

JOURNAL OF FOOD SCIENCE; Lugar: Chicago; Año: 2002 vol. 67 p. 3264 - 3270

WICHCHUKIT, S; ZORRILLA, SE; SINGH, RP

Contact heat transfer coefficient during double-sided cooking of hamburger patties

JOURNAL OF FOOD PROCESSING AND PRESERVATION; Lugar: Trumbull; Año: 2001 vol. 25 p. 207 - 221

ZORRILLA, SE; ROVEDO, CO; SINGH, RP

A new approach to correlate textural and cooking parameters with operating conditions during double-sided cooking of meat patties

JOURNAL OF TEXTURE STUDIES; Lugar: Trumbull; Año: 2000 vol. 31 p. 499 - 523

ZORRILLA, SE; SINGH, RP

Heat transfer in meat patties during double-sided cooking

FOOD SCIENCE AND TECHNOLOGY RESEARCH; Lugar: Tokio; Año: 2000 vol. 6 p. 130 - 135

ROVEDO, CO; ZORRILLA, SE; SINGH, RP

Moisture migration in a potato starch patty during post-frying period

JOURNAL OF FOOD PROCESSING AND PRESERVATION; Lugar: Trumbull; Año: 1999 vol. 23 p. 407 - 420

ZORRILLA, SE; RUBIOLO, AC

Sensory analysis during ripening of Fynbo cheese salted with NaCl/KCl brine

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: Maryland; Año: 1999 vol. 5 p. 251 - 254

ZORRILLA, SE; DE PIANTE VICIN, DA; RUBIOLO, AC

Estimación de tiempos de inmersión usando sorbato de potasio como conservante en quesos

REVISTA INFORMACION TECNOLOGICA DEL CHILE; Lugar: La Serena; Año: 1999 vol. 10 p. 65 - 70

ZORRILLA, SE; RUBIOLO, AC

Modelling average concentrations of salt and salt substitute in partial or total volumes of semihard cylindrical cheeses

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Oxford; Año: 1998 vol. 33 p. 501 - 508

ZORRILLA, SE; RUBIOLO, AC

Kinetics of casein degradation during ripening of Fynbo cheese salted with a NaCl/KCl brine

JOURNAL OF FOOD SCIENCE; Lugar: Chicago; Año: 1997 vol. 62 p. 386 - 389

ZORRILLA, SE; CASTELAO, EL; DE PIANTE VICIN, DA; RUBIOLO, AC

Proteolysis during ripening of Fynbo cheese salted with a mixture of NaCl and KCl

AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY; Lugar: Victoria; Año: 1996 vol. 51 p. 6 - 7

ZORRILLA, SE; RUBIOLO, AC

Estimation of NaCl and KCl diffusion coefficients in cheese using the diffusion cell

LATIN AMERICAN APPLIED RESEARCH; Lugar: Buenos Aires; Año: 1995 vol. 25 p. 111 - 115

ZORRILLA, SE; RUBIOLO, AC

A model for using the diffusion cell in the determination of multicomponent diffusion coefficients in gels or foods

CHEMICAL ENGINEERING SCIENCE; Lugar: Exeter; Año: 1994 vol. 49 p. 2123 - 2128

ZORRILLA, SE; RUBIOLO, AC

Fynbo cheese NaCl and KCl changes during ripening

JOURNAL OF FOOD SCIENCE; Lugar: Chicago; Año: 1994 vol. 59 p. 972 - 975

ZORRILLA, SE; RUBIOLO, AC

Modeling NaCl and KCl movement in Fynbo cheese during salting

JOURNAL OF FOOD SCIENCE; Lugar: Chicago; Año: 1994 vol. 59 p. 976 - 980

ZORRILLA, SE; RUBIOLO, AC

Average NaCl concentration in cheese for different volume ratios of brine and solid during salting

JOURNAL OF FOOD SCIENCE; Lugar: Chicago; Año: 1991 vol. 56 p. 1548 - 1551