| Modelling the browning of bread during baking E Purlis, VO Salvadori Food Research International 42 (7), 865-870, 2009 | 330 | 2009 |
| Bread browning kinetics during baking E Purlis, VO Salvadori Journal of Food Engineering 80 (4), 1107-1115, 2007 | 158 | 2007 |
| Bread baking as a moving boundary problem. Part 1: mathematical modelling E Purlis, VO Salvadori Journal of Food Engineering 91 (3), 428-433, 2009 | 128 | 2009 |
| Bread baking as a moving boundary problem. Part 2: Model validation and numerical simulation E Purlis, VO Salvadori Journal of Food Engineering 91 (3), 434-442, 2009 | 113 | 2009 |
| Prediction of foods freezing and thawing times: Artificial neural networks and genetic algorithm approach SM Goni, S Oddone, JA Segura, RH Mascheroni, VO Salvadori Journal of food engineering 84 (1), 164-178, 2008 | 107 | 2008 |
| 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 |
| Weight loss during freezing and storage of unpackaged foods LA Campañone, VO Salvadori, RH Mascheroni Journal of Food Engineering 47 (2), 69-79, 2001 | 103 | 2001 |
| Prediction of cooking times and weight losses during meat roasting SM Goñi, VO Salvadori Journal of Food Engineering 100 (1), 1-11, 2010 | 99 | 2010 |
| Three-dimensional reconstruction of irregular foodstuffs SM Goñi, E Purlis, VO Salvadori Journal of Food Engineering 82 (4), 536-547, 2007 | 98 | 2007 |
| Analysis of impingement freezers performance VO Salvadori, RH Mascheroni Journal of Food Engineering 54 (2), 133-140, 2002 | 89 | 2002 |
| A moving boundary problem in a food material undergoing volume change–simulation of bread baking E Purlis, VO Salvadori Food Research International 43 (4), 949-958, 2010 | 73 | 2010 |
| Prediction of freezing and thawing times of foods by means of a simplified analytical method VO Salvadori, RH Mascheroni Journal of Food engineering 13 (1), 67-78, 1991 | 73 | 1991 |
| Food freezing with simultaneous surface dehydration: approximate prediction of freezing time LA Campañone, VO Salvadori, RH Mascheroni International journal of heat and mass transfer 48 (6), 1205-1213, 2005 | 72 | 2005 |
| Color measurement: comparison of colorimeter vs. computer vision system SM Goñi, VO Salvadori Journal of Food Measurement and Characterization 11, 538-547, 2017 | 69 | 2017 |
| Monitoring of weight losses in meat products during freezing and frozen storage LA Campañone, LA Roche, VO Salvadori, RH Mascheroni Food Science and Technology International 8 (4), 229-238, 2002 | 64 | 2002 |
| Geometry modelling of food materials from magnetic resonance imaging SM Goñi, E Purlis, VO Salvadori Journal of Food Engineering 88 (4), 561-567, 2008 | 52 | 2008 |
| Quality attributes of muffins: Effect of baking operative conditions MM Ureta, DF Olivera, VO Salvadori Food and Bioprocess Technology 7, 463-470, 2014 | 51 | 2014 |
| Kinetic modeling of quality changes of chilled ready to serve lasagna DF Olivera, VO Salvadori Journal of food engineering 110 (3), 487-492, 2012 | 36 | 2012 |
| Freezing of strawberry pulp in large containers: experimental determination and prediction of freezing times VO Salvadori, RH Mascheroni, A De Michelis International Journal of Refrigeration 19 (2), 87-94, 1996 | 33 | 1996 |
| Ohmic treatment of fresh foods: effect on textural properties DF Olivera, VO Salvadori, F Marra International Food Research Journal 20, 2013 | 30 | 2013 |
Rodolfo Horacio MascheroniProfesor de Simulación de Procesos Universidad nacional de La PlataDirección de correo verificada de ing.unlp.edu.ar
