| 1 |
Zero mass flux characteristics in Jeffery nanoliquid flow by a non-linear stretchable surface with variable thickness
Ahmad I, Zafar H, Kiyani MZ, Farooq S
International Journal of Heat and Mass Transfer, 132, 1166, 2019 |
| 2 |
Ultrasonic online monitoring of the ham salting process. Methods for signal analysis: Time of flight calculation
Garcia-Perez JV, de Prados M, Martinez G, Alvarez-Arenas TEG, Benedito J
Journal of Food Engineering, 263, 87, 2019 |
| 3 |
Optimizing energy performance of a ventilated composite Trombe wall in an office building
Ma QS, Fukuda H, Wei XD, Hariyadi A
Renewable Energy, 134, 1285, 2019 |
| 4 |
Development of a multi-physical finite element-based model that predicts water and salt transfers,proteolysis and water activity during the salting and post-salting stages of the dry-cured ham process
Harkouss R, Chevarin C, Daudin JD, Sicard J, Mirade PS
Journal of Food Engineering, 218, 69, 2018 |
| 5 |
Development of antimicrobial films based on cassava starch, chitosan and gallic acid using subcritical water technology
Zhao YJ, Teixeira JS, Ganzle MM, Saldana MDA
Journal of Supercritical Fluids, 137, 101, 2018 |
| 6 |
Free-convective flow of copper/water nanofluid about a rotating down-pointing cone using Tiwari-Das nanofluid scheme
Dinarvand S, Pop I
Advanced Powder Technology, 28(3), 900, 2017 |
| 7 |
Infinite horizon linear-quadratic Stackelberg games for discrete-time stochastic systems
Mukaidani H, Xu H
Automatica, 76, 301, 2017 |
| 8 |
Temperature dependence of sorption isotherm of hygroscopic building materials. Part 2: Influence on hygrothermal behavior of hemp concrete
Colinart T, Glouannec P, Bendouma M, Chauvelon P
Energy and Buildings, 152, 42, 2017 |
| 9 |
Influence of chemical reaction and heat source on dissipative MHD mixed convection flow of a Casson nanofluid over a nonlinear permeable stretching sheet
Ibrahim SM, Lorenzini G, Kumar PV, Raju CSK
International Journal of Heat and Mass Transfer, 111, 346, 2017 |
| 10 |
Prediction of the salt content from water activity analysis in dry-cured ham
Martuscelli M, Lupieri L, Sacchetti G, Mastrocola D, Pittia P
Journal of Food Engineering, 200, 29, 2017 |
