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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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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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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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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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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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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Kinetic modeling of quality changes of chilled ready to serve lasagna von Olivera, Daniela F., Salvadori, Viviana 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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Energy requirements during sponge cake baking: Experimental and simulated approach von Ureta, M. Micaela, Goñi, Sandro M., Salvadori, Viviana O., Olivera, Daniela F.

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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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Model-based multi-objective optimization of beef roasting von Goñi, Sandro M., Salvadori, Viviana O.

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Three-dimensional reconstruction of irregular foodstuffs von Goñi, Sandro M., Purlis, Emmanuel, Salvadori, Viviana O.

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Instrumental and sensory evaluation of cooked pasta during frozen storage von Olivera, Daniela F., Salvadori, Viviana O.

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