Quality evaluation of pineapple fruit during drying process von Ramallo, L.A., Mascheroni, R.H.

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Prediction of foods freezing and thawing times: Artificial neural networks and genetic algorithm approach von Goñi, S.M., Oddone, S., Segura, J.A., Mascheroni, R.H., Salvadori, V.O.

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Experimental determination and modelling of size variation, heat transfer and quality indexes during mushroom blanching von Lespinard, A.R., Goñi, S.M., Salgado, P.R., Mascheroni, R.H.

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Osmo-frozen fruits: mass transfer and quality evaluation von Marani, C.M., Agnelli, M.E., Mascheroni, R.H.

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Modelling of heat and mass transfer during (osmo) dehydrofreezing of fruits von Agnelli, M.E., Marani, C.M., Mascheroni, R.H.

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Ascorbic acid and calcium uptake in pineapple tissue through different sucrose concentrations of impregnation solution von Fernández, P.R., Mascheroni, R.H., Ramallo, L.A.

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Effect of pasteurization on color, ascorbic acid and lycopene of crushed tomato: A computational study with experimental validation von Badin, E.E., Mercatante, M.M., Mascheroni, R.H., Quevedo-Leon, R., Ibarz, A., Ribotta, P.D., Lespinard, A.R.

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Dehydrofreezing of pineapple von Ramallo, L.A., Mascheroni, R.H.

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Effect of blanching on the quality of Brussels sprouts ( Brassica oleracea L. gemmifera DC) after frozen storage von Olivera, Daniela F., Viña, Sonia Z., Marani, Claudio M., Ferreyra, Ricardo M., Mugridge, Alicia, Chaves, Alicia R., Mascheroni, Rodolfo H.

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Quality of Brussels sprouts ( Brassica oleracea L. gemmifera DC) as affected by blanching method von Viña, Sonia Z., Olivera, Daniela F., Marani, Claudio M., Ferreyra, Ricardo M., Mugridge, Alicia, Chaves, Alicia R., Mascheroni, Rodolfo H.

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Heat and mass transfer coefficients during the refrigeration, freezing and storage of meats, meat products and analogues von Tocci, A.M., Mascheroni, R.H.

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Sorption isotherms for amaranth grains von Pagano, A.M., Mascheroni, R.H.

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Cross-flow drying of wheat. A simulation program with a diffusion-based deep-bed model and a kinetic equation for viability loss estimations von Giner, S.A. (Universidad Nacional de La Plata, La Plata, Argentina.), Mascheroni, R.H, Nellist, M.E

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Prediction of freezing and thawing times of foods by means of a simplified analytical method von Salvadori, V.O., Mascheroni, R.H.

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Quality evaluation of foodstuffs frozen in a cryomechanical freezer von Agnelli, M.E, Mascheroni, R.H

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Using equivalent volumetric enthalpy variation to determine the freezing time in foods von Sanz, P.D., Ramos, M., Mascheroni, R.H.

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Weight loss during freezing and storage of unpackaged foods von Campañone, L.A., Salvadori, V.O., Mascheroni, R.H.

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Extension of soil thermal conductivity models to frozen meats with low and high fat content von Tarnawski, V.R., Cleland, D.J., Corasaniti, S., Gori, F., Mascheroni, R.H.

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Structural studies on unpackaged foods during their freezing and storage von Campanone, L.A, Roche, L.A, Salvadori, V.O, Mascheroni, R.H

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Cross-flow drying of wheat: a simulation program with a diffusion-based deep-bed model and a kinetic equation for viability loss estimation von Giner, S.A., Mascheroni, R.H., Nellist, M.E.

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