Diffusion and thermal degradation of ascorbic acid during canned fresh green peas sterilisation von Garrote, Raúl L, Silva, Enrique R, Roa, Rubén D

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Determining convective heat transfer coefficient during sterilisation of canned evaporated whole milk von Garrote, Raúl L., Silva, Enrique R., Roa, Rubén D., Ayala, Marisel

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Kinetic parameters of surface color degradation of canned fresh green peas sterilized in a rotary retort von Garrote, Raúl L., Silva, Enrique R., Roa, Rubén D., Bertone, Ricardo A.

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Heat transfer coefficients to canned green peas during end-over-end sterilisation von Garrote, Raúl L, Silva, Enrique R, Roa, Rubén D, Bertone, Ricardo A

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Predicting the end point of a blanching process von Garrote, Raúl L., Silva, Enrique R., Bertone, Ricardo A., Roa, Rubén D.

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Kinetic parameters for thermal inactivation of cut green beans lipoxygenase calculated using unsteady-state methods von Garrote, Raúl L., Silva, Enrique R., Bertone, Ricardo A.

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Effect of Surface Freezing on Ascorbic Acid Retention in Water Blanched Potato Strips von GARROTE, RAÚL L., SILVA, ENRIQUE R., BERTONE, RICARDO A.

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Optimizing processing conditions for chemical peeling of potatoes using response surface methodology von Garrote, R.L, Coutaz, V.R, Luna, J.A, Silva, E.R, Bertone, R.A

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PELADO QUIMICO Y TERMOFISICO DE ESPARRAGOS von GARROTE, Raúl L.(Universidad Nacional del Litoral), SILVA, Enrique R.(Universidad Nacional del Litoral), BERTONE, Ricardo A.(Universidad Nacional del Litoral), AVALLE, Adriana(Universidad Nacional del Litoral)

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Crosslinking kinetics of thermally preset alginate gels von Chavez, M.S. (Univ. Nac. del Litoral. Guemes, Santa Fe Argentina), Luna, J.A, Garrote, R.L

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Verification of a formula for estimating average quality factor degradation in thermally processed foods in cylindrical containers von Garrote, R.L, Re, R

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A mathematical model to describe potato chemical (NaOH) peeling. Energy and mass transfer model resolution von Chavez, Mónica S., Luna, Julio A., Garrote, Raúl L.

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Effect of Time and Number of Cycles on Yield and Peeling Quality of Steam Peeled Potatoes and Asparagus von Garrote, Raúl L., Silva, Enrique R., Bertone, Ricardo A., Avalle, Adriana

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PELADO QUIMICO Y TERMOFISICO DE ESPARRAGOS von GARROTE, Raúl L., SILVA, Enrique R., BERTONE, Ricardo A., AVALLE, Adriana

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Determining Process Conditions for Chemical Peeling of Asparagus von Garrote, Raul L., Coutaz, Victor R., Silva, Enrique R., Bertone, Ricardo A.

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Prediction of vitamin C retention of potato strips blanched in water von Luna, J.A, Garrote, R.L

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Mathematical modelling of the diffusion of ascorbic acid during water blanching of surface frozen potato strips von LUNA, JULIO A., GARROTE, RAUL L., CARDONA, ALBERTO, JEUSETTE, JEAN P.

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Thermo-Kinetic Modeling of Peroxidase Inactivation during Blanching-Cooling of Corn on the Cob von LUNA, JULIO A., GARROTE, RAUL L., BRESSAN, JUAN A.

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Prediction of Residual Peroxidase Activity in the Blanching-Cooling of Corn-on-the-Cob and Its Relation to Off-Flavor Development in Frozen Storage von GARROTE, RAUL L., LUNA, JULIO A., SILVA, ENRIQUE R., BERTONE, RICARDO A.

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Effect of Soaking-Blanching Conditions on Glucose Losses in Potato Slices von Raul, L Garrote, Ricardo, A. Bertone, Enrique, R. Silva

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