| Quality evaluation of pineapple fruit during drying process LA Ramallo, RH Mascheroni Food and bioproducts processing 90 (2), 275-283, 2012 | 253 | 2012 |
| 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 | 164 | 2008 |
| Mass transfer model for osmotic dehydration of fruits and vegetables—I. Development of the simulation model E Spiazzi, R Mascheroni Journal of Food Engineering 34 (4), 387-410, 1997 | 164 | 1997 |
| Osmo-frozen fruits: mass transfer and quality evaluation CM Marani, ME Agnelli, RH Mascheroni Journal of Food Engineering 79 (4), 1122-1130, 2007 | 117 | 2007 |
| Dehydrofreezing of pineapple LA Ramallo, RH Mascheroni Journal of Food Engineering 99 (3), 269-275, 2010 | 114 | 2010 |
| 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 | 114 | 2007 |
| 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 | 113 | 2008 |
| Weight loss during freezing and storage of unpackaged foods LA Campañone, VO Salvadori, RH Mascheroni Journal of Food Engineering 47 (2), 69-79, 2001 | 108 | 2001 |
| Thermophysical properties of meat products: General bibliography and experimental values PD Sanz, MD Alonso, RH Mascheroni Transactions of the ASAE 30 (1), 283-0290, 1987 | 95 | 1987 |
| Modelling of heat and mass transfer during (osmo) dehydrofreezing of fruits ME Agnelli, CM Marani, RH Mascheroni Journal of Food Engineering 69 (4), 415-424, 2005 | 93 | 2005 |
| Analysis of impingement freezers performance VO Salvadori, RH Mascheroni Journal of Food Engineering 54 (2), 133-140, 2002 | 93 | 2002 |
| Modeling and simulation of microwave heating of foods under different process schedules LA Campañone, CA Paola, RH Mascheroni Food and Bioprocess Technology 5, 738-749, 2012 | 85 | 2012 |
| A simplified model for freezing time calculations in foods RH Mascheroni, A Calvelo Journal of Food Science 47 (4), 1201-1207, 1982 | 83 | 1982 |
| Modeling of microwave drying of fruits JR Arballo, LA Campañone, RH Mascheroni Drying Technology 28 (10), 1178-1184, 2010 | 79 | 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 | 77 | 1991 |
| Experimental determination and modelling of size variation, heat transfer and quality indexes during mushroom blanching AR Lespinard, SM Goñi, PR Salgado, RH Mascheroni Journal of Food Engineering 92 (1), 8-17, 2009 | 75 | 2009 |
| 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 | 75 | 2005 |
| Cross-Flow Drying of Wheat. A Simulation Program with a Diffusion-Based Deep-Bed Model and a Kinetic Equation for Viability Loss Estimations. SA Giner, RH Mascheroni Drying Technology 14 (7-8), 1625-1671, 1996 | 73 | 1996 |
| Modeling and process simulation of controlled microwave heating of foods by using of the resonance phenomenon LA Campañone, JA Bava, RH Mascheroni Applied thermal engineering 73 (1), 914-923, 2014 | 72 | 2014 |
| Sorption isotherms for amaranth grains AM Pagano, RH Mascheroni Journal of Food Engineering 67 (4), 441-450, 2005 | 70 | 2005 |
