| 1 |
Ascorbic acid and calcium uptake in pineapple tissue through different sucrose concentrations of impregnation solution
Fernandez PR, Mascheroni RH, Ramallo LA
Journal of Food Engineering, 261, 150, 2019 |
| 2 |
Modelling the effect of gamma irradiation on the inactivation and growth kinetics of psychrotrophic bacteria in squid rings during refrigerated storage. Shelf-life predictions
Tomac A, Mascheroni RH, Yeannes MI
Journal of Food Engineering, 117(2), 211, 2013 |
| 3 |
Dehydrofreezing of pineapple
Ramallo LA, Mascheroni RH
Journal of Food Engineering, 99(3), 269, 2010 |
| 4 |
Experimental determination and modelling of size variation, heat transfer and quality indexes during mushroom blanching
Lespinard AR, Goni SM, Salgado PR, Mascheroni RH
Journal of Food Engineering, 92(1), 8, 2009 |
| 5 |
An analytical solution for the coupled heat and mass transfer during the freezing of high-water content materials
Olguin MC, Salvadori VO, Mascheroni RH, Tarzia DA
International Journal of Heat and Mass Transfer, 51(17-18), 4379, 2008 |
| 6 |
Effect of blanching on the quality of Brussels sprouts (Brassica oleracea L. gemmifera DC) after frozen storage
Olivera DF, Vina SZ, Marani CM, Ferreyra RM, Mugridge A, Chaves AR, Mascheroni RH
Journal of Food Engineering, 84(1), 148, 2008 |
| 7 |
Prediction of foods freezing and thawing times: Artificial neural networks and genetic algorithm approach
Goni SM, Oddone S, Segura JA, Mascheroni RH, Salvadori VO
Journal of Food Engineering, 84(1), 164, 2008 |
| 8 |
Some thermal properties of fresh and osmotically dehydrated Kiwifruit above and below the initial freezing temperature
Tocci AM, Mascheroni RH
Journal of Food Engineering, 88(1), 20, 2008 |
| 9 |
Osmo-frozen fruits: mass transfer and quality evaluation
Marani CM, Agnelli ME, Mascheroni RH
Journal of Food Engineering, 79(4), 1122, 2007 |
| 10 |
Quality of Brussels sprouts (Brassica oleracea L. gemmifera DC) as affected by blanching method
Vina SZ, Olivera DF, Marani CM, Ferreyra RM, Mugridge A, Chaves AR, Mascheroni RH
Journal of Food Engineering, 80(1), 218, 2007 |
