검색결과 : 15건
| No. | Article |
|---|---|
| 1 |
Kinetic modeling of quality changes of chilled ready to serve lasagna Olivera DF, Salvadori VO Journal of Food Engineering, 110(3), 487, 2012 |
| 2 |
Model-based multi-objective optimization of beef roasting Goni SM, Salvadori VO Journal of Food Engineering, 111(1), 92, 2012 |
| 3 |
Prediction of cooking times and weight losses during meat roasting Goni SM, Salvadori VO Journal of Food Engineering, 100(1), 1, 2010 |
| 4 |
Effect of freezing rate in textural and rheological characteristics of frozen cooked organic pasta Olivera DF, Salvadori VO Journal of Food Engineering, 90(2), 271, 2009 |
| 5 |
Bread baking as a moving boundary problem. Part 1: Mathematical modelling Purlis E, Salvadori VO Journal of Food Engineering, 91(3), 428, 2009 |
| 6 |
Bread baking as a moving boundary problem. Part 2: Model validation and numerical simulation Purlis E, Salvadori VO Journal of Food Engineering, 91(3), 434, 2009 |
| 7 |
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 |
| 8 |
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 |
| 9 |
Geometry modelling of food materials from magnetic resonance imaging Goni SM, Purlis E, Salvadori VO Journal of Food Engineering, 88(4), 561, 2008 |
| 10 |
Bread browning kinetics during baking Purlis E, Salvadori VO Journal of Food Engineering, 80(4), 1107, 2007 |