Effect of freezing rate in textural and rheological characteristics of frozen cooked organic pasta von Olivera, Daniela F., Salvadori, Viviana O.

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Mapping at the nanometer scale the effects of sea-salt derived chlorine on cinnabar and lead white by using delayed image extraction in ToF-SIMS von Iorio, M, Sodo, A, Graziani, V, Branchini, P, Casanova Municchia, A, Ricci, M. A, Salvadori, O, Fiorin, E, Tortora, L

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Modelling the browning of bread during baking von Purlis, Emmanuel, Salvadori, Viviana O.

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Effect of Load Spatial Configuration on the Heating of Chicken Meat Assisted by Radio Frequency at 40.68 MHz von Goñi, Sandro M, d'Amore, Matteo, Della Valle, Marta, Olivera, Daniela F, Salvadori, Viviana O, Marra, Francesco

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Ohmic baking of gluten free sponge cake: Analysis of technological and quality characteristics von Mattioli, N.G., Olivera, D.F., Salvadori, V.O., Marra, F., Goñi, S.M.

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Bread baking as a moving boundary problem. Part 1: Mathematical modelling von Purlis, Emmanuel, Salvadori, Viviana O.

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Bread baking as a moving boundary problem. Part 2: Model validation and numerical simulation von Purlis, Emmanuel, Salvadori, Viviana O.

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Optimization of thermal processing of canned mussels von Ansorena, M.R., Salvadori, V.O.

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A moving boundary problem in a food material undergoing volume change – Simulation of bread baking von Purlis, Emmanuel, Salvadori, Viviana O.

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Color measurement: comparison of colorimeter vs. computer vision system von Goñi, Sandro M., Salvadori, Viviana O.

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Bread browning kinetics during baking von Purlis, Emmanuel, Salvadori, Viviana O.

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Water transport during bread baking: Impact of the baking temperature and the baking time von Ureta, M Micaela, Diascorn, Yves, Cambert, Mireille, Flick, Denis, Salvadori, Viviana O, Lucas, Tiphaine

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Effects of different freezing methods on calcium enriched papaya (Carica papaya L.) von Lovera, Nancy N., Ramallo, Laura, Salvadori, Viviana O.

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Prediction of cooking times and weight losses during meat roasting von Goñi, Sandro M., Salvadori, Viviana O.

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Quality Attributes of Muffins: Effect of Baking Operative Conditions von Ureta, María Micaela, Olivera, Daniela F., Salvadori, Viviana O.

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Kinetic modeling of quality changes of chilled ready to serve lasagna von Olivera, Daniela F., Salvadori, Viviana O.

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Application of Transfer Functions to Canned Tuna Fish Thermal Processing von Ansorena, M.R, del Valle, C, Salvadori, V.O

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Baking of Sponge Cake: Experimental Characterization and Mathematical Modelling von Ureta, María Micaela, Olivera, Daniela F, Salvadori, Viviana O

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Influence of baking conditions on the quality attributes of sponge cake von Ureta, M Micaela, Olivera, Daniela F, Salvadori, Viviana O

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Baking of muffins: Kinetics of crust color development and optimal baking time von Ureta, María Micaela, Olivera, Daniela F., Salvadori, Viviana O.

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