PURLIS, EMMANUEL

Simple modelling of time-temperature profiles in food during baking

Applied Food Research; Año: 2023 vol. 3

PURLIS, EMMANUEL; CEVOLI, CHIARA; JURY, VANESSA

Editorial: Food engineering technologies: Solutions to build sustainable and resilient food systems, and increase food and nutrition security

Frontiers in Nutrition; Año: 2022 vol. 9

PURLIS, EMMANUEL; CEVOLI, CHIARA; FABBRI, ANGELO

Modelling volume change and deformation in food products/processes: An overview

FOODS; Lugar: Basel; Año: 2021 vol. 10

PURLIS, EMMANUEL; GOÑI, SANDRO M.

A simple method to predict transient diffusion processes in ellipsoids

BIOSYSTEMS ENGINEERING; Año: 2021 vol. 205 p. 27 - 47

PURLIS, EMMANUEL

Simple models for predicting water loss of bread during baking

JOURNAL OF FOOD PROCESS ENGINEERING; Año: 2020 vol. 43

PURLIS, EMMANUEL

Simple methods to predict the minimum baking time of bread

FOOD CONTROL; Año: 2019 vol. 104 p. 217 - 223

PURLIS, EMMANUEL

Modelling convective drying of foods: A multiphase porous media model considering heat of sorption

JOURNAL OF FOOD ENGINEERING; Año: 2019 vol. 263 p. 132 - 146

MONTEAU, JEAN-YVES; PURLIS, EMMANUEL; BESBES, EMNA; JURY, VANESSA; LE-BAIL, ALAIN

Water transfer in bread during staling: Physical phenomena and modelling

JOURNAL OF FOOD ENGINEERING; Año: 2017 vol. 211 p. 95 - 103

EMMANUEL PURLIS

Optimal design of bread baking: Numerical investigation on combined convective and infrared heating

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2014 vol. 137 p. 39 - 59

EMMANUEL PURLIS

Baking process design based on modelling and simulation: Towards optimization of bread baking

FOOD CONTROL; Lugar: Amsterdam; Año: 2012 vol. 27 p. 45 - 52

EMMANUEL PURLIS

Bread baking: Technological considerations based on process modelling and simulation

JOURNAL OF FOOD ENGINEERING; Año: 2011 vol. 103 p. 92 - 102

EMMANUEL PURLIS

Browning development in bakery products – A review

JOURNAL OF FOOD ENGINEERING; Año: 2010 vol. 99 p. 239 - 249

SANDRO M. GOÑI; EMMANUEL PURLIS

Geometric modelling of heterogeneous and complex foods

JOURNAL OF FOOD ENGINEERING; Año: 2010 vol. 97 p. 547 - 554

EMMANUEL PURLIS; VIVIANA O. SALVADORI

A moving boundary problem in a food material undergoing volume change – Simulation of bread baking

FOOD RESEARCH INTERNATIONAL; Año: 2010 vol. 43 p. 949 - 958

EMMANUEL PURLIS; VIVIANA O. SALVADORI

Bread baking as a moving boundary problem. Part 1: Mathematical modelling

JOURNAL OF FOOD ENGINEERING; Año: 2009 vol. 91 p. 428 - 433

EMMANUEL PURLIS; VIVIANA O. SALVADORI

Bread baking as a moving boundary problem. Part 2: Model validation and numerical simulation

JOURNAL OF FOOD ENGINEERING; Año: 2009 vol. 91 p. 434 - 442

EMMANUEL PURLIS; VIVIANA O. SALVADORI

Modelling the browning of bread during baking

FOOD RESEARCH INTERNATIONAL; Año: 2009 vol. 42 p. 865 - 870

SANDRO M. GOÑI; EMMANUEL PURLIS; VIVIANA O. SALVADORI

Geometry modelling of food materials from magnetic resonance imaging

JOURNAL OF FOOD ENGINEERING; Año: 2008 vol. 88 p. 561 - 567

EMMANUEL PURLIS; ISABEL M. IRURZUN; EDUARDO E. MOLA

Turbulent states in a reaction-diffusion system with period-doubling bifurcations

CHEMICAL PHYSICS LETTERS; Año: 2008 vol. 462 p. 64 - 68

SANDRO M. GOÑI; EMMANUEL PURLIS; VIVIANA O. SALVADORI

Three-dimensional reconstruction of irregular foodstuffs

JOURNAL OF FOOD ENGINEERING; Año: 2007 vol. 82 p. 536 - 547

EMMANUEL PURLIS; VIVIANA O. SALVADORI

Bread browning kinetics during baking

JOURNAL OF FOOD ENGINEERING; Año: 2007 vol. 80 p. 1107 - 1115

SANDRO M. GOÑI; EMMANUEL PURLIS; VIVIANA O. SALVADORI

Modelado geométrico de materiales biológicos a partir de imágenes de resonancia magnética nuclear

MECANICA COMPUTACIONAL; Año: 2007 vol. 26 p. 3769 - 3778

EMMANUEL PURLIS; EDGARDO M. CONTRERAS

Redes tróficas estables en barros activados

INGENIERIA SANITARIA Y AMBIENTAL; Año: 2006 vol. 86 p. 46 - 52

SEBASTIÁN ODDONE; SANDRO M. GOÑI; EMMANUEL PURLIS; M. LUCÍA POLLIO; JUAN 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

SEBASTIÁN ODDONE; EMMANUEL PURLIS; SANDRO M. GOÑI; M. LUCÍA POLLIO; JUAN 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; EMMANUEL PURLIS; SANDRO M. GOÑI; JUAN SEGURA

Multi-objective Optimisation of Continuous Sterilisation Processes

Journal of Food Technology; Año: 2004 vol. 2 p. 325 - 329