| Effect of blanching on the quality of Brussels sprouts (Brassica oleracea L. gemmifera DC) after frozen storage DF Olivera, SZ Vina, CM Marani, RM Ferreyra, A Mugridge, AR Chaves, ... Journal of Food Engineering 84 (1), 148-155, 2008 | 154 | 2008 |
| Quality of Brussels sprouts (Brassica oleracea L. gemmifera DC) as affected by blanching method SZ Vina, DF Olivera, CM Marani, RM Ferreyra, A Mugridge, AR Chaves, ... Journal of Food Engineering 80 (1), 218-225, 2007 | 111 | 2007 |
| Effect of freezing rate in textural and rheological characteristics of frozen cooked organic pasta DF Olivera, VO Salvadori Journal of Food Engineering 90 (2), 271-276, 2009 | 103 | 2009 |
| Kinetics of colour and texture changes of beef during storage DF Olivera, R Bambicha, G Laporte, FC Cárdenas, N Mestorino Journal of Food Science and Technology 50, 821-825, 2013 | 79 | 2013 |
| Quality attributes of muffins: Effect of baking operative conditions MM Ureta, DF Olivera, VO Salvadori Food and Bioprocess Technology 7, 463-470, 2014 | 53 | 2014 |
| Quality attributes of okra (Abelmoschus esculentus L. Moench) pods as affected by cultivar and fruit size DF Olivera, A Mugridge, AR Chaves, RH Mascheroni, SZ Viña Canadian Center of Science and Education, 2012 | 45 | 2012 |
| Kinetic modeling of quality changes of chilled ready to serve lasagna DF Olivera, VO Salvadori Journal of Food Engineering 110 (3), 487-492, 2012 | 37 | 2012 |
| Ohmic treatment of fresh foods: effect on textural properties DF Olivera, VO Salvadori, F Marra International Food Research Journal 20, 2013 | 30 | 2013 |
| Baking of muffins: Kinetics of crust color development and optimal baking time MM Ureta, DF Olivera, VO Salvadori Food and bioprocess technology 7, 3208-3216, 2014 | 27 | 2014 |
| Baking of sponge cake: Experimental characterization and mathematical modelling MM Ureta, DF Olivera, VO Salvadori Food and bioprocess technology 9, 664-674, 2016 | 22 | 2016 |
| Textural characterisation of lasagna made from organic whole wheat DF Olivera, VO Salvadori International journal of food science & technology 41, 63-69, 2006 | 20 | 2006 |
| Instrumental and sensory evaluation of cooked pasta during frozen storage DF Olivera, VO Salvadori International journal of food science & technology 46 (7), 1445-1454, 2011 | 18 | 2011 |
| Influence of baking conditions on the quality attributes of sponge cake MM Ureta, DF Olivera, VO Salvadori Food Science and Technology International 23 (2), 156-165, 2017 | 15 | 2017 |
| PD-1/PD-L1 blockade abrogates a dysfunctional innate-adaptive immune axis in critical β-coronavirus disease M Duhalde Vega, D Olivera, G Gastão Davanzo, M Bertullo, V Noya, ... Science Advances 8 (38), eabn6545, 2022 | 14 | 2022 |
| Effect of familiarity of ready-to-eat animal-based meals on consumers' perception and consumption motivation MV Aviles, EF Naef, RA Abalos, LH Lound, DF Olivera, P García-Segovia International journal of gastronomy and food science 21, 100225, 2020 | 12 | 2020 |
| Texture changes in meat during storage FC Cardenas, DF Olivera Ref. Modul. Food Sci, 1-5, 2016 | 10 | 2016 |
| Effect of load spatial configuration on the heating of chicken meat assisted by radio frequency at 40.68 MHz SM Goñi, M d’Amore, M Della Valle, DF Olivera, VO Salvadori, F Marra Foods 11 (8), 1096, 2022 | 7 | 2022 |
| Energy requirements during sponge cake baking: Experimental and simulated approach MM Ureta, SM Goñi, VO Salvadori, DF Olivera Applied Thermal Engineering 115, 637-643, 2017 | 5 | 2017 |
| Finite element modeling of food cooking DF Olivera, VO Salvadori Latin American applied research 38 (4), 377-383, 2008 | 5 | 2008 |
| Use of a rice industry by-product as a meat replacer in a hybrid chicken patty: Technological and sensory impact MV Aviles, EF Naef, RA Abalos, LH Lound, MB Gómez, DF Olivera International Journal of Gastronomy and Food Science 31, 100674, 2023 | 4 | 2023 |
