Quality parameters assessment in kiwi jam during pasteurization. Modelling and optimization of the thermal process von Lespinard, Alejandro R., Bambicha, Ruth R., Mascheroni, Rodolfo H.

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Effect of Ultrasonic-Assisted Blanching on Size Variation, Heat Transfer, and Quality Parameters of Mushrooms von Lespinard, Alejandro R, Bon, José, Cárcel, Juan A, Benedito, José, Mascheroni, Rodolfo H

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Multi-Objective Optimization of the Pasteurization Process of Pumpkin Cubes Packaged in Glass Jars von Lespinard, Alejandro R, Arballo, Javier R, Taus, Francisco J, Mascheroni, Rodolfo H

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Comparative study between conventional and microwave‐assisted pasteurization of packaged milk by finite element modeling von Lespinard, Alejandro R., Arballo, Javier R., Badin, Emiliano E., Mascheroni, Rodolfo H.

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Shelf life of barley shoots chlorophyll under four frozen‐storage conditions von Ronceros, Betty, Díaz, Dagoberto, Miguel Bastías‐Montes, José, Muñoz‐Fariña, Ociel, Lespinard, Alejandro R., Espinoza‐Tellez, Teófilo, Quevedo‐León, Roberto

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Computational fluid dynamics analysis on natural convective heating of bottled liquid food during pasteurization: Effect of container orientation von Lespinard, Alejandro R., Badin, Emiliano E., Santos, María V., Mascheroni, Rodolfo H.

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