E.E. BADIN; M.M. MERCATANTE; R.H. MASCHERONI; R. QUEVEDO-LEON; A. IBARZ; A.F. LESPINARD

Effect of pasteurization on color, ascorbic acid and lycopene of crushed tomato: A computational study with experimental validation

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2023 vol. 337

BOGDANOFF, NICOLAS M.; IRIBARREN A., OSCAR; STECHINA ELISEO, DAMIÁN; MASCHERONI, RODOLFO HORACIO; CAICEDO CHACON, WILSON DANIEL

Optimization of Extraction of Pectin from Valencia “Midknight” Orange Peels with Citric Acid Solution

STARCH/STARKE; Año: 2023 vol. 75

F. KVAPIL; S.D. RODRÍGUEZ; A.G. QUESTA; R. H. MASCHERONI

Evaluation of process conditions on osmotic dehydration and quality indexes of pumpkin (Cucurbita moschata) and further polymeric film selection for packaging and refrigerated storage

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2021 vol. 56 p. 1959 - 1971

A.RODRIGUEZ; M.CAP; N.RAMOS; F.GODOY; R.H. MASCHERONI; S,A. VAUDAGNA

High-pressure processing of persimmon purée: stability during chilled storage

JOURNAL OF FOOD PROCESSING AND PRESERVATION; Lugar: Londres; Año: 2020 vol. 44

J.R. ARBALLO; S.M. GOÑI; R.H. MASCHERONI

Modeling of fluid dynamics and water vapor transport in microwave ovens

FOOD AND BIOPRODUCTS PROCESSING; Año: 2020 vol. 119 p. 75 - 87

M.F.KVAPIL; L.L. CHAILLOU; A.G. QUESTA; R.H. MASCHERONI

Osmotic dehydration of pumpkin (cucurbita moschata) in sucrose and sucrose-salt solutions. effect of solution composition and sample size

LATIN AMERICAN APPLIED RESEARCH; Lugar: Bahia Blanca; Año: 2020 vol. 50 p. 241 - 246

M.F.KVAPIL; S. DEL C. RODRÍGUEZ; A.G. QUESTA; R.H. MASCHERONI

Evaluation of process conditions on osmotic dehydration and quality indexes of pumpkin (Cucurbita moschata) and further polymeric film selection for packaging and refrigerated storage

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2020 vol. 56 p. 1959 - 1971

A.R. LESPINARD; J.R. ARBALLO; E.E. BADÍN; R.H. MASCHERONI

Comparative study between conventional and microwave-assisted pasteurization of packaged milk by finite element modeling

JOURNAL OF FOOD PROCESSING AND PRESERVATION; Lugar: Londres; Año: 2019 vol. 43

M.M. RODRÍGUEZ; S. NOLASCO; N. IZQUIERDO; R.H. MASCHERONI; M. SÁNCHEZ MADRIGAL; DAVID CHÁVEZ FLORES; A. QUINTERO RAMOS

Microwave-assisted extraction of antioxidant compounds from sunflower hulls

Heat and Mass Transfer/Waerme- und Stoffuebertragung; Año: 2019 vol. 55 p. 3017 - 3027

P.R. FERNÁNDEZ; R.H. MASCHERONI; L.A. RAMALLO

Ascorbic acid and calcium uptake in pineapple tissue through different sucrose concentrations of impregnation solution

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2019 vol. 261 p. 150 - 157

A. RODRIGUEZ; E. BRUNO; C. PAOLA; L.A. CAMPAÑONE; R.H. MASCHERONI

Experimental study of dehydration processes of raspberries (Rubus Idaeus) with microwave and solar drying

CIêNCIA E TECNOLOGIA DE ALIMENTOS; Año: 2019 vol. 39 p. 336 - 343

LESPINARD, ALEJANDRO R.; BADIN, EMILIANO E.; SANTOS, MARÍA V.; MASCHERONI, RODOLFO H.

Computational fluid dynamics analysis on natural convective heating of bottled liquid food during pasteurization: Effect of container orientation

JOURNAL OF FOOD PROCESS ENGINEERING; Lugar: Londres; Año: 2019 vol. 42

D. BOSCO; L.A. ROCHE; P.A. DELLA ROCCA; R.H. MASCHERONI

Modelado de la osmodehidrocongelación de batata fortificada con zinc

INNOTEC; Lugar: Montevideo; Año: 2018 vol. 15 p. 23 - 31

J.R. ARBALLO; L.A. CAMPAÑONE; R.H. MASCHERONI

Study of microwave drying of vegetables by numerical modeling. Influence of dielectric properties and operating conditions

FOOD SCIENCE AND TECHNOLOGY RESEARCH; Lugar: Basel; Año: 2018

A.RODRIGUEZ; M.M. RODRÍGUEZ; M.L. LEMOINE; R.H. MASCHERONI

Study and comparison of different drying processes for dehydration of raspberries

DRYING TECHNOLOGY; Lugar: Londres; Año: 2017 vol. 35 p. 689 - 698

M.M. RODRÍGUEZ; J.R. ARBALLO; L.A. CAMPAÑONE; R.H. MASCHERONI

Analysis of operating conditions on osmotic dehydration of plums (Prunus domestica L.) and 3D-numerical determination of effective diffusion coefficients

INTERNATIONAL JOURNAL OF FOOD ENGINEERING; Año: 2017 vol. 13

A.RODRIGUEZ; M.J.ZARO; M.L. LEMOINE; R.H. MASCHERONI

Comparison of two alternatives of combined drying to processing of blueberries (O´Neal): evaluation of the final quality

DRYING TECHNOLOGY; Lugar: Londres; Año: 2016 vol. 34 p. 974 - 985

A.R. LESPINARD; J. BON; J.A. CÁRCEL; J. BENEDITO; R.H. MASCHERONI

Effect of ultrasonic assisted blanching on size variation, heat transfer and quality parameters of mushrooms

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2015 vol. 8 p. 41 - 53

A.R. LESPINARD; J.R. ARBALLO; F.J. TAUS ; R. H. MASCHERONI

Multi-objective optimization of the pasteurization process of pumpkin cubes packaged in glass jars

INTERNATIONAL JOURNAL OF FOOD ENGINEERING; Año: 2015

A. RODRÍGUEZ; M.M. RODRÍGUEZ; R.H. MASCHERONI

Characteristic process variables during the osmotic dehydration of stone fruits: experimental values and correlations between components contents

JOURNAL OF FOOD PROCESS ENGINEERING; Lugar: Londres; Año: 2015 vol. 38 p. 415 - 425

M.M. RODRÍGUEZ; R. H. MASCHERONI; A. QUINTERO RAMOS

Mathematical modelling of hot-air drying of osmo-dehydrated nectarines

INTERNATIONAL JOURNAL OF FOOD ENGINEERING; Lugar: N.Y.; Año: 2015 vol. 11 p. 533 - 545

L.A. ROCHE; R.J. SILVA PAZ; LANGUASCO, J.M.; P.A. DELLA ROCCA; MASCHERONI, R.H.

Papas fortificadas con calcio y vitamina C conservadas por osmodehidrocongelación y envasadas en atmósfera modificada

Proyecciones; Lugar: Buenos Aires; Año: 2015 vol. 13 p. 79 - 88

M.M. RODRÍGUEZ; A. RODRÍGUEZ; R.H. MASCHERONI

Color, texture, rehydration ability and phenolic compounds of plums partially osmodehydrated and finish-dried by hot air

JOURNAL OF FOOD PROCESSING AND PRESERVATION; Lugar: Londres; Año: 2015 vol. 39 p. 2647 - 2662

R.J. SILVA PAZ; P.A. DELLA ROCCA; O.D. TISOCCO ; R.H. MASCHERONI

Efecto de la temperatura sobre la transferencia de agua durante la deshidrata¬ción osmótica de papa (Solanum tuberosum L.)

Proyecciones; Lugar: Buenos Aires; Año: 2014 vol. 12 p. 37 - 44

A. TOMAC; R.H. MASCHERONI; M.I. YEANNES

Modeling total volatile basic nitrogen production as a dose function in gamma irradiated refrigerated squid rings

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2014 vol. 56 p. 533 - 536

DELLA ROCCA, PATRICIA; ROCHE, LA; LANGUASCO, J.M.; MASCHERONI, R.H.

Modelado de la cinética de conservación de zanahoria (Daucus Carota) por osmodehidrocongelación

Tecnología y Ciencia; Lugar: Buenos Aires; Año: 2014 vol. 12 p. 123 - 136

L.A. CAMPAÑONE; J.A. BAVA; R.H. MASCHERONI

Modeling and process simulation of controlled microwave heating of foods by using of the resonance phenomenon

APPLIED THERMAL ENGINEERING; Lugar: Amsterdam; Año: 2014 vol. 73 p. 912 - 921

A. RODRÍGUEZ; M.M. RODRÍGUEZ; R.H. MASCHERONI

Experimental values and correlations of some thermal properties of fresh and osmotically dehydrated stone fruits

International Journal of Postharvest Technology and Innovation; Lugar: Capetown; Año: 2014

A. ABAKAROV; YU. SUSHKOV; R.H. MASCHERONI

Multi-criteria optimization and decision-making approach for improving of food engineering processes

International Journal of Food Studies; Año: 2013 vol. 2 p. 1 - 20

R.H. MASCHERONI; A. TOMAC; M.I. YEANNES

Modelling the effect of gamma irradiation on the inactivation and growth kinetics of psychrotrophic bacteria in squid rings during refrigerated storage. Shelf-life predictions

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2013 vol. 117 p. 211 - 216

L.A. RAMALLO; R.H. MASCHERONI

Effect of shrinkage on prediction accuracy of the water diffusion model for pineapple drying

JOURNAL OF FOOD PROCESS ENGINEERING; Año: 2013 vol. 36 p. 66 - 76

P DELLA ROCCA; L.A. ROCHE; R.H. MASCHERONI

Estudio comparativo de la congelación de papa (Solanum tubesosum L.) sometida a diferentes pretratamientos

Proyecciones; Lugar: Buenos Aires; Año: 2013 vol. 11 p. 31 - 45

A.R. LESPINARD; M. BERNASKI; G. RECAGNO; R.H. MASCHERONI

Modelado matemático y simulación de la fenomenología física en los Niños de Llullaillaco

Comechingonia Virtual; Lugar: Buenos Aires; Año: 2013 vol. 7 p. 119 - 153

L.A. RAMALLO; M.D. HUBINGER; R.H. MASCHERONI

Effect of pulsed vacuum treatment on mass transfer and mechanical properties during osmotic dehydration of pineapples slices

INTERNATIONAL JOURNAL OF FOOD ENGINEERING; Año: 2013

K. DI SCALA; G. MESCHINO; A. VEGA-GÁLVEZ; R. LEMUS; S. ROURA; R.H. MASCHERONI

An artificial neural network model for prediction of quality characteristics of apples during convective dehydration

CIêNCIA E TECNOLOGIA DE ALIMENTOS; Lugar: Campinas; Año: 2013 vol. 33 p. 411 - 416

M.M. RODRÍGUEZ; J.R. ARBALLO; L.A. CAMPAÑONE; M. COCCONI; A.M. PAGANO; R.H. MASCHERONI

Osmotic dehydration of nectarines: influence of process variables and determination of the effective diffusion coefficients

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2013 vol. 6 p. 2708 - 2720

DELLA ROCCA, PATRICIA; L.A. ROCHE; R.H. MASCHERONI

Estudio de la transferencia de agua durante la deshidrata¬ción osmótica de zanahoria

PROYECCIONES; Lugar: Buenos Aires; Año: 2013 vol. 11 p. 81 - 91

L.A. CAMPAÑONE; C.A. PAOLA; R.H. MASCHERONI

Modelling and simulation of microwave heating of foods under different process schedules

FOOD AND BIOPROCESS TECHNOLOGY; Lugar: Berlin; Año: 2012 vol. 5 p. 738 - 749

J.R. ARBALLO; L.A. CAMPAÑONE; R.H. MASCHERONI

Modeling of microwave drying of fruits. Part II: Effect of osmotic pretreatment on the microwave dehydration process

DRYING TECHNOLOGY; Lugar: Londres; Año: 2012 vol. 30 p. 404 - 415

J. R. ARBALLO; R. BAMBICHA; L.A. CAMPAÑONE; M.E. AGNELLI; R.H. MASCHERONI

Mass transfer kinetics and regressional-desirability optimization during osmotic dehydration of pumpkin, kiwi and pear

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2012 vol. 47 p. 306 - 314

L.A. RAMALLO; R.H. MASCHERONI

Quality evaluation of pineapple fruit during drying process

FOOD AND BIOPRODUCTS PROCESSING; Año: 2012 vol. 90 p. 275 - 283

R. BAMBICHA; M.E. AGNELLI; R.H. MASCHERONI

Optimización del proceso de deshidratación osmótica de calabacita en soluciones ternarias

Avances en Ciencias e Ingeniería; Año: 2012 vol. 3 p. 121 - 136

A. RODRÍGUEZ; R.H. MASCHERONI

Generalized correlations for characteristic variables and thermophysical properties of osmotically dehydrated fruits

DRYING TECHNOLOGY; Lugar: Londres; Año: 2012 vol. 30 p. 1323 - 1331

A.R. LESPINARD; R. BAMBICHA; R.H. MASCHERONI

Quality parameters assessment in kiwi jam during pasteurization. Modelling and optimization of the thermal process

FOOD AND BIOPRODUCTS PROCESSING; Año: 2012 vol. 90 p. 799 - 808

J.R. ARBALLO; L.A. CAMPAÑONE; R.H. MASCHERONI

Numerical solution of coupled mass and energy balances during osmotic-microwave dehydration

COMPUTATIONAL AND APPLIED MATHEMATICS; Año: 2012 vol. 31 p. 539 - 558

D. F. OLIVERA; A. MUGRIDGE; A.R. CHAVES; R:H: MASCHERONI; S.Z. VIÑA

Quality attributes of okra (Abelmoschus esculentus L. Moench) pods as affected by cultivar and fruit size

Journal of Food Research; Año: 2012 vol. 1 p. 224 - 235

A.R. LESPINARD; MASCHERONI, R.H.

Influence of the geometry aspect of jars on the heat transfer and flow pattern during sterilization of liquid foods

JOURNAL OF FOOD PROCESS ENGINEERING; Año: 2012 vol. 35 p. 751 - 762

DELLA ROCCA, PATRICIA; MASCHERONI, R.H.

Deshidratación de papas por métodos combinados de secado: deshidratación osmótica, secado por microondas y convección con aire caliente

Proyecciones; Lugar: Buenos Aires; Año: 2011 vol. 9 p. 11 - 26

MATEUCCI, R.; DELLA ROCCA, PATRICIA; MASCHERONI, R.H.

Estudio microbiológico y estructural de papas deshidratadas por métodos combinados y envasadas en atmósfera modificada

Proyecciones; Lugar: Buenos Aires; Año: 2011 vol. 9 p. 25 - 36

C.C. FERRARI; J. R. ARBALLO; MASCHERONI, R.H.; M.D. HUBINGER

Modelling of mass transfer and texture evaluation during osmotic dehydration of melon under vacuum

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2011 vol. 46 p. 436 - 443

D.F. OLIVERA; S.Z. VIÑA; R.M. FERREYRA; A. MUGRIDGE; MASCHERONI, R.H.; A.R. CHAVES

Integration of an objective approach and other focused on the consumer to evaluate the quality of processed Brussels sprouts

Food and Nutrition Sciences; Año: 2011 vol. 2 p. 1011 - 1017

L.A. RAMALLO; R.H. MASCHERONI

Dehydrofreezing of pineapple

JOURNAL OF FOOD ENGINEERING; Lugar: Londres; Año: 2010

E.M. SANTALLA; R.H. MASCHERONI

Moisture Diffusivity in High Oleic Sunflower Seeds and Kernels

INTERNATIONAL JOURNAL OF FOOD PROPERTIES; Año: 2010 vol. 13 p. 464 - 474

J. R. ARBALLO; L.A. CAMPAÑONE; R. H. MASCHERONI

Modeling of microwave drying of fruits

DRYING TECHNOLOGY; Año: 2010 vol. 28 p. 1178 - 1184

P DELLA ROCCA; R.H. MASCHERONI

Modelos empíricos en la deshidratación osmótica de papas

Rumbos Tecnologicos; Año: 2010 vol. 2 p. 57 - 66

A.R. LESPINARD; S.M. GOÑI; P.R. SALGADO; R.H. MASCHERONI

Experimental determination and modelling of size variation, heat transfer and quality indexes during mushrooms blanching

JOURNAL OF FOOD ENGINEERING; Lugar: Londres; Año: 2009 vol. 92 p. 8 - 17

M. BIANCHI; P. MILISENDA; A. GUARNASCHELLI; C. ABECASIS; R.H. MASCHERONI

Modelado y simulación de procesos de congelación y dehidrocongelación de frutas

Ingenieria Alimentaria; Lugar: Buenos Aires; Año: 2009 p. 52 - 60

P DELLA ROCCA; R.H. MASCHERONI

Secado de papas por microndas

PROYECCIONES; Lugar: Buenos Aires; Año: 2009 vol. 7 p. 25 - 34

S.M. GOÑI; S. ODDONE; J.A. SEGURA; R.H. MASCHERONI; V.O. SALVADORI

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

D.F. OLIVERA; S.Z. VIÑA; C.M. MARANI; R.M. FERREYRA; A. MUGRIDGE; A.R. CHAVES; R.H. MASCHERONI

Effect of blanching on the quality of Brussels sprouts (Brassica oleracea L. gemmifera DC) after frozen storage

JOURNAL OF FOOD ENGINEERING; Año: 2008 vol. 84 p. 148 - 155

A.M. TOCCI; R.H. MASCHERONI

Some thermal properties of fresh and osmotically dehydrated kiwifruit above and below initial freezing temperature

JOURNAL OF FOOD ENGINEERING; Año: 2008 vol. 88 p. 20 - 27

A.R. LESPINARD; P.R. SALGADO; R.H. MASCHERONI

Sigmoid model: application to heat transfer in vegetable preserves sterilized in glass jars

LATIN AMERICAN APPLIED RESEARCH; Año: 2008 vol. 38

M.C. OLGUÍN; V.O. SALVADORI; R.H. MASCHERONI; D.A. TARZIA

An analytical solution for the coupled heat and mass transfer during the freezing of high-water content materials

INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER; Año: 2008

DELLA ROCCA, PATRICIA; LANGUASCO, J.M.; CELMA, G.C.; MASCHERONI, R.H.

Deshidratación osmótica de papas

PROYECCIONES; Lugar: Buenos Aires; Año: 2008 vol. 6 p. 53 - 61

C. M. MARANI; M. E. AGNELLI; R. H. MASCHERONI

Osmo-frozen fruits: mass transfer and quality evaluation

JOURNAL OF FOOD ENGINEERING; Año: 2007 vol. 79 p. 1122 - 1130

S.Z. VIÑA; D.F. OLIVERA; C.M. MARANI; R.M. FERREYRA; A. MUGRIDGE; A.R. CHAVES; R.H. MASCHERONI

Quality of Brussels sprouts (brassica oleracea l. gemmifera dc) as affected by blanching method

JOURNAL OF FOOD ENGINEERING; Año: 2007 vol. 80 p. 218 - 225

L.A. CAMPAÑONE; L.A. ROCHE; V.O. SALVADORI; R.H. MASCHERONI

Structural studies on unpackaged foods during their freezing and storage

JOURNAL OF FOOD SCIENCE; Año: 2006 vol. 71 p. 218 - 226

ANA M. PAGANO; RODOLFO H. MASCHERONI

Sorption isotherms for amaranth grains

JOURNAL OF FOOD ENGINEERING; Lugar: Londres; Año: 2005 vol. 67 p. 441 - 450

L.A. CAMPAÑONE; V.O. SALVADORI; R.H. MASCHERONI

Food freezing with simultaneous surface dehydration. Approximate prediction of weight loss during freezing and storage

INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER; Lugar: Londres; Año: 2005 vol. 48 p. 1195 - 1204

L.A. CAMPAÑONE; V.O. SALVADORI; R.H. MASCHERONI

Food freezing with simultaneous surface dehydration. Approximate prediction of freezing time

INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER; Año: 2005 vol. 48 p. 1205 - 1213

M.E. AGNELLI; C.M. MARANI; R.H. MASCHERONI

Modelling of heat and mass transfer during (osmo) dehydrofreezing of fruits

JOURNAL OF FOOD ENGINEERING; Año: 2005 vol. 69 p. 415 - 424

V.R. TARNAWSKI; D.J. CLELAND; S. CORASANITI; F.GORI; R.H. MASCHERONI

Extension of soil thermal conductivity models to frozen meats with low and high fat content

INTERNATIONAL JOURNAL OF REFRIGERATION; Año: 2005 vol. 28 p. 840 - 850

L.A. RAMALLO; R.H. MASCHERONI

Rate of water loss and sugar uptake during the osmotic dehydration of pineapple

BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY; Año: 2005 vol. 48 p. 761 - 770

L.A. RAMALLO; C. SCHVEVZOV; R.H. MASCHERONI

Mass transfer during osmotic dehydration of pineapple

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: London; Año: 2004 vol. 10 p. 323 - 332

E.M. SANTALLA; R.H. MASCHERONI

Equilibrium moisture characteristics of high oleic sunflower seeds and kernels

DRYING TECHNOLOGY; Lugar: Londres; Año: 2003 vol. 21 p. 147 - 164

C.A. MÁRQUEZ; V.O. SALVADORI; R.H. MASCHERONI; A. DE MICHELIS

Application of transfer functions to the thermal processing of sweet and sour cherries preserves: influence of particle and container sizes

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: London; Año: 2003 vol. 9 p. 69 - 76

A.M. PAGANO; R.H. MASCHERONI

Water sorption of Amaranthus Cruentus l. seeds modelled by G.A.B. equation?

INTERNATIONAL JOURNAL OF FOOD PROPERTIES; Lugar: Londres; Año: 2003 vol. 6 p. 369 - 390

E.M. SANTALLA; R.H. MASCHERONI

Physical properties of high oleic sunflower seeds

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: London; Año: 2003 vol. 9 p. 435 - 442

GINER, S; R.H. MASCHERONI

Diffusive drying kinetics in wheat. Part 2. Applying the simplified analytical solution to experimental data

BIOSYSTEMS ENGINEERING; Lugar: Amsterdam; Año: 2002 vol. 81 p. 85 - 97

M.E. AGNELLI; R.H. MASCHERONI

Quality evaluation of foodstuffs frozen in a cryomechanical freezer

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2002 vol. 52 p. 257 - 263

V.O. SALVADORI; R.H. MASCHERONI

Analysis of impingement freezers performance

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2002 vol. 54 p. 133 - 140

L.A. CAMPAÑONE; GINER, S.; R.H. MASCHERONI

Generalized model for the simulation of food refrigeration. Development and validation of the predictive numerical method

INTERNATIONAL JOURNAL OF REFRIGERATION; Lugar: Amsterdam; Año: 2002 vol. 25 p. 975 - 984

L.A. CAMPAÑONE; ROCHE, LA; V.O. SALVADORI; R.H. MASCHERONI

Monitoring of weight losses in meat products during freezing and frozen storage

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: London; Año: 2002 vol. 8 p. 229 - 238

L.A. CAMPAÑONE; V.O. SALVADORI; R.H. MASCHERONI

Weight loss during freezing and storage of unpackaged foods

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2001 vol. 47 p. 69 - 79

M.E. AGNELLI; R.H. MASCHERONI

Chryomechanical freezing. A model for the heat transfer proces

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2001 vol. 47 p. 263 - 270

GINER, S; R. H. MASCHERONI

Diffusive drying kinetics in wheat. Part 1. Potential for a simplified analytical solution

JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH; Lugar: United States; Año: 2001 vol. 80 p. 351 - 364

SPIAZZI, EA; R.H. MASCHERONI

Modelling mass transfer during osmotic dehydration of fruits and vegetables. I. Development of the simulation model

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 1977 vol. 34 p. 387 - 410