| Browning development in bakery products–A review E Purlis Journal of Food Engineering 99 (3), 239-249, 2010 | 474 | 2010 |
| Modelling the browning of bread during baking E Purlis, VO Salvadori Food research international 42 (7), 865-870, 2009 | 343 | 2009 |
| Bread browning kinetics during baking E Purlis, VO Salvadori Journal of Food Engineering 80 (4), 1107-1115, 2007 | 172 | 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 | 133 | 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 | 119 | 2009 |
| Bread baking: Technological considerations based on process modelling and simulation E Purlis Journal of Food Engineering 103 (1), 92-102, 2011 | 113 | 2011 |
| Three-dimensional reconstruction of irregular foodstuffs SM Goñi, E Purlis, VO Salvadori Journal of Food Engineering 82 (4), 536-547, 2007 | 99 | 2007 |
| 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 | 74 | 2010 |
| Baking process design based on modelling and simulation: Towards optimization of bread baking E Purlis Food control 27 (1), 45-52, 2012 | 67 | 2012 |
| Modelling convective drying of foods: A multiphase porous media model considering heat of sorption E Purlis Journal of Food Engineering 263, 132-146, 2019 | 53 | 2019 |
| 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 |
| Water transfer in bread during staling: Physical phenomena and modelling JY Monteau, E Purlis, E Besbes, V Jury, A Le-Bail Journal of Food Engineering 211, 95-103, 2017 | 46 | 2017 |
| Optimal design of bread baking: Numerical investigation on combined convective and infrared heating E Purlis Journal of Food Engineering 137, 39-50, 2014 | 32 | 2014 |
| Modelling volume change and deformation in food products/processes: An overview E Purlis, C Cevoli, A Fabbri Foods 10 (4), 778, 2021 | 31 | 2021 |
| Simple methods to predict the minimum baking time of bread E Purlis Food Control 104, 217-223, 2019 | 19 | 2019 |
| Geometric modelling of heterogeneous and complex foods SM Goñi, E Purlis Journal of Food Engineering 97 (4), 547-554, 2010 | 19 | 2010 |
| Meat cooking simulation by finite elements E Purlis, VO Salvadori Proceedings of, 2005 | 13 | 2005 |
| Simple models for predicting water loss of bread during baking E Purlis Journal of Food Process Engineering 43 (11), e13526, 2020 | 12 | 2020 |
| Baking process design E Purlis Handbook of Food Process Design, 743-768, 2012 | 7 | 2012 |
| Browning in Bakery Products: An Engineering Perspective E Purlis Bakery Products Science and Technology, Second Edition, 417-430, 2014 | 4 | 2014 |
