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State-space thermodynamic modeling of vanilla ethanolic extract spray drying with heat pump and N2

Journal of food engineering, 2019-02, Vol.243, p.70-81

2019

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Tuning optimal-robust linear MIMO controllers of chemical reactors by using Pareto optimality

Chemical engineering journal (Lausanne, Switzerland : 1996), 2011-10, Vol.174 (1), p.357-367

2011

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Effect of shape change and initial geometry on water diffusivity estimation during drying of gel model systems

Journal of food engineering, 2018-01, Vol.216, p.52-64

2018

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Analysis of mass transfer equations during solid-liquid extraction and its application for vanilla extraction kinetics modeling

Journal of food engineering, 2017-01, Vol.192, p.36-44

2017

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Drying of shrinkable food products: Appraisal of deformation behavior and moisture diffusivity estimation under isotropic shrinkage

Journal of food engineering, 2015-01, Vol.144, p.138-147

2015

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GC–MS and GC–olfactometry analysis of aroma compounds in a representative organic aroma extract from cured vanilla ( Vanilla planifolia G. Jackson) beans

Food chemistry, 2006, Vol.99 (4), p.728-735

2006

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Extraction kinetics modeling of antioxidants from grape stalk ( Vitis vinifera var. Bobal): Influence of drying conditions

Journal of food engineering, 2010-11, Vol.101 (1), p.49-58

2010

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An optimization based algorithm for solving design problems of counter-current multistage batch solid–liquid extractors for complex systems: Application to vanilla extract

Computers & chemical engineering, 2016-06, Vol.89, p.53-61

2016

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Analytical solution for food-drying kinetics considering shrinkage and variable diffusivity

Journal of food engineering, 2007-03, Vol.79 (1), p.208-216

2007

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Optimization of brewer’s yeast spray drying process

Journal of food engineering, 2005-05, Vol.68 (1), p.9-18

2005

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Water transport in parchment and endosperm of coffee bean

Journal of food engineering, 2013-02, Vol.114 (3), p.375-383

2013

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Mass transfer of water and volatile fatty acids in cocoa beans during drying

Journal of food engineering, 2010-08, Vol.99 (3), p.276-283

2010

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Orange juice processing using a continuous flow ultrasound-assisted supercritical CO2 system: Microbiota inactivation and product quality

Innovative food science & emerging technologies, 2018-06, Vol.47, p.362-370

2018

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Modeling and simulation of heat and mass transfer during drying of solids with hemispherical shell geometry

Computers & chemical engineering, 2011-02, Vol.35 (2), p.191-199

2011

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Moisture, acidity and temperature evolution during cacao drying

Journal of food engineering, 2007-04, Vol.79 (4), p.1159-1165

2007

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Robust MIMO PID controllers tuning based on complex/real ratio of the characteristic matrix eigenvalues

Chemical engineering science, 2006-07, Vol.61 (13), p.4332-4340

2006

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Simulation of grape stalk deep-bed drying

Journal of food engineering, 2009, Vol.90 (2), p.308-314

2009

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Mathematical modeling of oil solid-liquid extraction from mamey sapote (Pouteria sapota) seeds with hexane

Journal of food engineering, 2024-05, Vol.368, p.111910, Article 111910

2024

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Analysis of open-loop and L2∕D controlled closed-loop behavior of the Cholette’s bioreactor under different operating conditions

ISA transactions, 2020-06, Vol.101, p.147-159

2020

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Effect of the thermal state during Manila mango processing by mild flash vacuum-expansion on carotenoids and enzymatic activity

Innovative food science & emerging technologies, 2022-01, Vol.75, p.102900, Article 102900

2022

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Fractionation of vanilla oleoresin by supercritical CO2 technology

The Journal of supercritical fluids, 2016-02, Vol.108, p.79-88

2016

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Mass transfer modeling in osmotic dehydration: Equilibrium characteristics and process dynamics under variable solution concentration and convective boundary

Food and bioproducts processing, 2016-01, Vol.97, p.88-99

2016

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Corrigendum to “Effect of the thermal state during Manila mango processing by mild flash vacuum-expansion on carotenoids and enzymatic activity” [Innovative Food Science and Emerging Technologies 75 (2022) 102900]

Innovative food science & emerging technologies, 2022-05, Vol.77, p.102969, Article 102969

2022

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Neural networks for the heat and mass transfer prediction during drying of cassava and mango

Innovative food science & emerging technologies, 2004-03, Vol.5 (1), p.57-64

2004

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Optimization of a coconut oil extraction process with supercritical CO2 considering economical and thermal variables

The Journal of supercritical fluids, 2021-04, Vol.170, p.105160, Article 105160

2021

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State-space thermodynamic modeling of vanilla ethanolic extract spray drying with heat pump and N2

Tuning optimal-robust linear MIMO controllers of chemical reactors by using Pareto optimality

Effect of shape change and initial geometry on water diffusivity estimation during drying of gel model systems

Analysis of mass transfer equations during solid-liquid extraction and its application for vanilla extraction kinetics modeling

Drying of shrinkable food products: Appraisal of deformation behavior and moisture diffusivity estimation under isotropic shrinkage

GC–MS and GC–olfactometry analysis of aroma compounds in a representative organic aroma extract from cured vanilla ( Vanilla planifolia G. Jackson) beans

Extraction kinetics modeling of antioxidants from grape stalk ( Vitis vinifera var. Bobal): Influence of drying conditions

An optimization based algorithm for solving design problems of counter-current multistage batch solid–liquid extractors for complex systems: Application to vanilla extract

Analytical solution for food-drying kinetics considering shrinkage and variable diffusivity

Optimization of brewer’s yeast spray drying process

Water transport in parchment and endosperm of coffee bean

Mass transfer of water and volatile fatty acids in cocoa beans during drying

Orange juice processing using a continuous flow ultrasound-assisted supercritical CO2 system: Microbiota inactivation and product quality

Modeling and simulation of heat and mass transfer during drying of solids with hemispherical shell geometry

Moisture, acidity and temperature evolution during cacao drying

Robust MIMO PID controllers tuning based on complex/real ratio of the characteristic matrix eigenvalues

Simulation of grape stalk deep-bed drying

Mathematical modeling of oil solid-liquid extraction from mamey sapote (Pouteria sapota) seeds with hexane

Analysis of open-loop and L2∕D controlled closed-loop behavior of the Cholette’s bioreactor under different operating conditions

Effect of the thermal state during Manila mango processing by mild flash vacuum-expansion on carotenoids and enzymatic activity

Fractionation of vanilla oleoresin by supercritical CO2 technology

Mass transfer modeling in osmotic dehydration: Equilibrium characteristics and process dynamics under variable solution concentration and convective boundary

Corrigendum to “Effect of the thermal state during Manila mango processing by mild flash vacuum-expansion on carotenoids and enzymatic activity” [Innovative Food Science and Emerging Technologies 75 (2022) 102900]

Neural networks for the heat and mass transfer prediction during drying of cassava and mango

Optimization of a coconut oil extraction process with supercritical CO2 considering economical and thermal variables

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