| 1 |
Conjugate heat and mass transfer in drying: A modeling review
Caccavale P, De Bonis MV, Ruocco G
Journal of Food Engineering, 176, 28, 2016 |
| 2 |
A heat and mass transfer perspective of microbial behavior modeling in a structured vegetable food
De Bonis MV, Ruocco G
Journal of Food Engineering, 190, 72, 2016 |
| 3 |
Convective control to microwave exposure of moist substrates. Part I: Model methodology
De Bonis MV, Caccavale P, Ruocco G
International Journal of Heat and Mass Transfer, 86, 943, 2015 |
| 4 |
Convective control to microwave exposure of moist substrates. Part II: Model validation and application
De Bonis MV, Caccavale P, Ruocco G
International Journal of Heat and Mass Transfer, 86, 950, 2015 |
| 5 |
Conjugate heat and mass transfer by jet impingement over a moist protrusion
De Bonis MV, Ruocco G
International Journal of Heat and Mass Transfer, 70, 192, 2014 |
| 6 |
Effect of low frequency, high power pool ultrasonics on viscosity of fluid food: Modeling and experimental validation
Anese M, De Bonis MV, Mirolo G, Ruocco G
Journal of Food Engineering, 119(3), 627, 2013 |
| 7 |
Modeling and experimental validation of mass transfer from carbonated beverages in polyethylene terephthalate bottles
Carrieri G, De Bonis MV, Ruocco G
Journal of Food Engineering, 108(4), 570, 2012 |
| 8 |
Combined microwaves and convection heating: A conjugate approach
Marra F, De Bonis MV, Ruocco G
Journal of Food Engineering, 97(1), 31, 2010 |
| 9 |
Evaluation of acrylamide formation in potatoes during deep-frying: The effect of operation and configuration
Carrieri G, Anese M, Quarta B, De Bonis MV, Ruocco G
Journal of Food Engineering, 98(2), 141, 2010 |
| 10 |
Modeling and validation of local acrylamide formation in a model food during frying
Carrieri G, De Bonis MV, Pacella C, Pucciarelli A, Ruocco G
Journal of Food Engineering, 95(1), 90, 2009 |
