| 1 |
Wheat germ thermal treatment in fluidised bed. Experimental study and mathematical modelling of the heat and mass transfer
Gili RD, Irigoyen RMT, Penci MC, Giner SA, Ribotta PD
Journal of Food Engineering, 221, 11, 2018 |
| 2 |
Vacuum drying of rosehip leathers: Modelling of coupled moisture content and temperature curves as a function of time with simultaneous time-varying ascorbic acid retention
Demarchi SM, Irigoyen RMT, Giner SA
Journal of Food Engineering, 233, 9, 2018 |
| 3 |
Physical characterization and fluidization design parameters of wheat germ
Gili RD, Irigoyen RMT, Penci MC, Giner SA, Ribotta PD
Journal of Food Engineering, 212, 29, 2017 |
| 4 |
Drying-toasting of presoaked soybean in fluidised bed. Modeling, validation and simulation of operational variants for reducing energy consumption
Irigoyen RMT, Giner SA
Journal of Food Engineering, 171, 78, 2016 |
| 5 |
Drying-toasting kinetics of presoaked soybean in fluidised bed. Experimental study and mathematical modelling with analytical solutions
Irigoyen RMT, Giner SA
Journal of Food Engineering, 128, 31, 2014 |
| 6 |
Drying-toasting kinetics of presoaked soybean. A mathematical model considering variable diffusivity, shrinkage and coupled heat transfer
Irigoyen RMT, Goni SM, Giner SA
Journal of Food Engineering, 142, 70, 2014 |
| 7 |
Response to "Comments on "The variable nature of Biot numbers in food drying" by SA Giner, RM Torrez Irigoyen, SR Cicuttin, and C. Fiorentini [Journal of Food Engineering 101 (2010) 214-222]", by Ruiz-Lopez, II and Garcia-Alvarado, MA [Journal of Food Engineering 106 (2011), 355-356]
Giner SA
Journal of Food Engineering, 113(2), 362, 2012 |
| 8 |
Volume and density of whole soybean products during hot-air thermal treatment in fluidised bed
Irigoyen RMT, Giner SA
Journal of Food Engineering, 102(3), 224, 2011 |
| 9 |
Fluidisation velocities during processing of whole soybean snack
Irigoyen RMT, Giner SA
Journal of Food Engineering, 107(1), 90, 2011 |
| 10 |
The variable nature of Biot numbers in food drying
Giner SA, Irigoyen RMT, Cicuttin S, Fiorentini C
Journal of Food Engineering, 101(2), 214, 2010 |
